Host Katie Hamilton Shaffer is joined by Chef Chris Cosentino & The Bacon Brothers to go beyond the guitar for an intimate experience and jam session where riff meets the recipe. The live studio audience tickets supported SixDegrees.org.
ABOUT THE BACON BROTHERS:
Most people would agree that there’s nothing stronger, more durable and occasionally, even more volatile, than the bond between brothers. And when that bond includes the common goal of making music, the results often offer reason for an audience to sit up and take notice. There have been any number of examples in music’s modern era — the Everly Brothers, the Beach Boys, the Kinks and Oasis to name but a few. Not that it’s easy or even agreeable, but there is common cause, and that’s generally enough to ensure there’s passion and purpose in its creation.
Still, while it’s clear that Michael and Kevin don’t view the band as simply a sideline, their commitment is clear. Indeed, the high points have been many. Kevin points to an opening slot for The Band at Carnegie Hall, surveying the Texas landscape in the midst of a lightning storm, rocking the Stone Pony on the Jersey Shore and Cain’s Ballroom in Tulsa. For Michael, it’s been all about touring in Germany and Japan, and the fascination he feels performing for overseas audiences.
So while casual observers may be awed by their Hollywood credentials, critics have been quick to note that the brothers – Michael on vocals, guitar and cello and Kevin on vocals, guitar and percussion — along with the band that’s been with them since the beginning — Paul Guzzone (bass, backing vocals), Joe Mennonna (keyboards, accordion), Tim Quick (lead guitar, mandolin and backing vocals) and Frank Vilardi (drums) — eschew any hint of glitz and glamour in favor of an ethic gleaned from the hard lessons that come as a result of determination and drive.
ABOUT CHEF CHRIS COSENTINO:
assionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated Cockscomb restaurant, Jackrabbit in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.
A graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.
In 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from San Francisco Chronicle’s restaurant critic Michael Bauer, who noted of the restaurant: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.”
2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.
Author of the 2012 cookbook Beginnings: My Way to Start a Meal, Cosentino’s long-awaited Offal Good: Cooking from the Heart with Guts, was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote Wolverine: In The Flesh. Cosentino won season four of BRAVO’s “Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of Chefs Cycle, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.
