Chris Cosentino (Incanto, Boccalone)Chris Cosentino (Incanto, Boccalone)
Being in San Francisco, our produce scale is very different. We get, everything comes earlier for us. So right now, we're getting beautiful summer squash and we just take them really high heat, saute with mint, and serve them with grilled squash blossoms. I don't stuff them, I don't do anything. I just grill them.