In any case, the hacksaw was the least surprising element of my visit to Incanto for Cosentino's 10th Head to Tail dinner. The major surprises came in the form of duck blood soup, tripe crudo, liverwurst and snails, lamb offal in a Thai larb-inspired entree (my favorite of the night), and desserts of chicken-chocolate cannoli and "fig newtons" with pig ears. Creativity, technique, and love enhanced both the subtle (tripe) and rich (liver, kidney) offal.
Each year Cosentino works hard to top all past H2T dinners. He plans the extravaganza months in advance. He makes a rough list of dishes early-on and continuously refines the dishes as the dinner draws near, up until the morning of the dinner. Photos below document this year's snout-to-tail dinner, which celebrated "Ten years of blood, guts, and tears!"