Tuesday, June 25, 2013
Cat Cora Collection
Second Generation Skull Sharkz with Chef Aarón Sánchez
MOZO Shoes® brings inspiration to culinary professionals and announces its second collaboration with Aarón Sánchez, renowned Chef and TV Personality
Introducing the 125th Street Collection with Chef Marcus Samuelsson
MOZO Shoes® announces it's second collaboration with acclaimed Chef and author Marcus Samuelsson
MOZO Shoes® announces it's second collaboration with acclaimed Chef and author Marcus Samuelsson
June 17, 2013 – Goleta, CA – MOZO® Shoes, creator of innovative footwear for culinary professionals and a division of Deckers Outdoor Corporation (NASDAQGS: DECK) reveals its second creative collaboration with famed restaurateur, chef, and author Marcus Samuelsson. The new style-forward line, the 125th Street Collection, is available beginning June 15, 2013 through select retailers and online at www.Zappos.com.
Thursday, May 16, 2013
We're Making Some Changes
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| Cat Cora with Farmers Market shoppers - all wearing our Staff of Clyde Common, Portland, OR new Farmers Market Collection, Santa Barbara, CA |
At the NRA show in Chicago, May 18-21, 2013, we’ll reveal our new collections and logo for the first time with our chef partners Samuelsson, Sánchez, and Cora by our side. Stay tuned for updates. Follow us for all NRA Show happenings. If you’re attending the show, stop by booth #5512.
Wednesday, October 31, 2012
Celebrating Día de los Muertos with Aarón Sánchez
About Deckers Outdoor Corporation: Deckers Outdoor Corporation is a premiere lifestyle marketer that builds niche brands into global market leaders by designing and making innovative, functional and fashion-oriented footwear developed for both high performance outdoor activities and everyday casual lifestyle use. UGG® Australia, Teva®, Sanuk®, Tsubo®, Ahnu® and MOZO® are registered trademarks of Deckers Outdoor Corporation. For more information, visit www.deckers.com.
Thursday, October 25, 2012
Celebrate Día de los Muertos with Chef Aarón Sánchez
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| Chef Aarón Sánchez |
- Contest Sponsor: Mozo, Inc. as the brand MOZO
- Contest Sponsor Mailing Address: 495-A S. Fairview Ave, Goleta, CA 93117
- Contest Start Date: October 31, 2012 at 10:AM PST
- Contest End Date: November 12, 2012 at 10:00 AM PST
- Number of Winners: Total of six (6) winners.
- Contest Category:
- Best Aarón-Inspired Dish - Entries for dishes can be inspired by Aarón Sánchez’s restaurants, his favorite recipes, dishes he prepared on his TV appearances, or his culture. Participants in this category need to provide a photo of the dish and the recipe.
- Contest Prize(s): One (1) Pair of Red Skull Sharkz (Estimated Retail Value for Prize: USD $74.95) or One (1) Pair of Women's Black Sharkz (Estimated Retail Value for Prize: USD $69.95).
- Odds of Winning: ODDS OF WINNING DEPEND ON NUMBER OF ENTRIES RECEIVED
NO PURCHASE NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Contest is open only to legal residents of the fifty (50) United States and District of Columbia (excluding Puerto Rico) who are eighteen (18) years or older at time of entry. Entries are limited to individuals only; commercial enterprises and business entities are not eligible. Employees or contract employees of Contest Sponsor and their affiliates, subsidiaries, agents, and parents and their immediate families or persons living in the same household of such individuals, are ineligible. CONTEST IS VOID WHERE PROHIBITED BY LAW.
One entry per person per Contest Category.
- A photograph of the costume or dish that you created (“Image”)
- The Image must not violate any third party’s rights, including, but not limited to, copyrights, rights of publicity, or trademark rights. The Image must not contain any third party materials (except Sponsor’s trademarks and products), or otherwise violates or infringes (or may infringe) any copyright, trademark, logo, mark that identifies a brand or other proprietary right of any person living or deceased (including but not limited to rights of privacy or publicity or portrayal in a false light) or entity, or is otherwise objectionable.
- The Image may not contain any nudity, or depict any obscene, indecent, illegal, or unsafe behavior, acts of violence or acts that appear to cause harm, as determined by the Sponsor in its sole discretion. The photography and description may not be offensive, racist, sexist, homophobic or discriminatory against any religions or other groups.
- Entrants must have all rights to the photograph submitted and agree that the photograph may appear on any other online platforms related to MOZO.
- For the description of your dish, the description will
be posted along with your photograph, so please do not use crude,
discriminatory, or obscene language.
Please also do not submit confidential or private information in your
description. Also, do not include links
to any other websites or webpages.
- Entrants name, phone number, and email address
- Please provide the recipe along with a photo as well as a description of why the dish is inspired by Aarón.
A total of six (6) contest winners will be chosen. The Prize winner(s) will receive the Contest Prize as described above.
CONDITIONS OF PARTICIPATION
WINNERS LIST
Wednesday, July 25, 2012
Tuesday, July 24, 2012
Watch Top Chef Masters. Tweet with Chef Chris Cosentino. Win MOZO Shoes.
OFFICIAL RULES for MOZO® TAKE TWO WITH CHRIS COSENTINO – Bravo® Top Chef Masters Watch and Win Twitter® Sweepstakes
- Sweepstakes Sponsor: Mozo, Inc. as the brand MOZO
- Sweepstakes Sponsor Mailing Address: 495-A S. Fairview Ave, Goleta CA 93117
- Sweepstakes Start Date: July 25, 2012 at 11:00pm PST
- Sweepstakes End Date: The date Chris Cosentino is eliminated from the show, or if he advances, through the season finale of Top Chef Masters Season 4.
- Weekly Sweepstakes: During the Sweepstakes Dates, there will be a weekly sweepstakes starting every Wednesday at 11:00pm PST and ending at 10:59PM PST every Thursday.
- Number of Winners: Total of four (4) winners per Weekly Sweepstakes.
- Sweepstakes Prize(s): One (1) Pair of white limited edition MOZO Tenderloin shoes and a copy of Chris Cosentino's book Beginnings signed by Chris Cosentino (Estimated Retail Value for Price: USD$128).
- Odds of Winning: ODDS OF WINNING DEPEND ON NUMBER OF ENTRIES RECEIVED
ELIGIBILITY
NO PURCHASE NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Sweepstakes is open only to legal residents of the fifty (50) United States and District of Columbia (excluding Puerto Rico) who are eighteen (18) years or older at time of entry. Entries are limited to individuals only; commercial enterprises and business entities are not eligible. Employees or contract employees of Sweepstakes Sponsor or Deckers Outdoor Corporation, and their affiliates, subsidiaries, agents, and parents and their immediate families or persons living in the same household of such individuals, are ineligible. SWEEPSTAKES IS VOID WHERE PROHIBITED BY LAW.
One entry per person per Weekly Sweepstakes. Automated entries are prohibited, and any use of such automated devices or programs will cause disqualification. To enter you must have a Twitter® account and follow @mozo_shoes and @offalchris. To participate watch Top Chef Masters, Season 4 on Bravo Wednesdays at 10pm/9pm central. Chris Cosentino will tweet a trivia question based that Wednesday’s episode. To enter respond to @mozo_shoes and @offalchris with the correct answer by 10:59PM PST the following Thursday.
Four (4) Weekly Sweepstakes winners will be selected weekly. The prize winner(s) will receive the Sweepstakes Prize as described above.
REDEMPTION AND VERIFICATION
To redeem the prize, the potential winner must respond within twenty four (24) hours of prize notification. Winner will be required to submit their shipping address to Sponsor. Further, the potential winner may be required to sign and return via email an affidavit of eligibility. Failure to comply will result in the forfeit of the prize and the selection of a substitute winner from remaining eligible entries.
All prize claims are subject to verification and compliance with the Official Rules.
LIMITATION ON LIABILITY
Sponsor assumes no responsibility for any error, omission, interruption, deletion, defect, or delay in operation or transmission; communications line failure; theft or destruction of or unauthorized access to sweepstakes entries or entry forms; or alteration of entries or entry forms. Sponsor is not responsible for any problems with or technical malfunction of any telephone network or lines, computer online systems, servers or providers, computer equipment, software, failure of any Twitter entry to be received on account of technical problems or traffic congestion on the Internet or at any web site, or any combination thereof, including any injury or damage to participants' or any other persons' computers related to or resulting from participation or downloading any materials in this sweepstakes.
CAUTION: ANY ATTEMPT BY ANY PERSON TO DELIBERATELY DAMAGE ANY WEB SITE OR UNDERMINE LEGITIMATE OPERATION OF THE SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS. SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR RESERVES THE RIGHT TO SEEK DAMAGES FROM ANY SUCH PERSON TO THE FULLEST EXTENT PERMITTED BY LAW.
Sponsor shall not be liable for injury, loss or damage of any kind resulting from participating in this sweepstakes or from the acceptance or use of any prize awarded.
RIGHT TO CANCEL OR SUSPEND SWEEPSTAKES
If for any reason the sweepstakes is not capable of running as planned, due to tampering, unauthorized intervention, fraud, technical failures, or any other causes beyond the control of Sponsor that corrupt or affect the administration, security, fairness, integrity, or proper conduct of this Sweepstakes, Sponsor reserves the right, at its sole discretion, to disqualify any individual(s) who tamper with the entry process, and/or to cancel, terminate, modify, or suspend the Sweepstakes.
CONDITIONS OF PARTICIPATION
Participants agrees to release, discharge and hold harmless Sweepstakes Sponsor and Deckers Outdoor Corporation, Chris Cosentino, Bravo Media LLC, NBC Universal and their partners, affiliates, subsidiaries, advertising agencies, agents and their employees, officers, directors, and representatives from any claims, losses, injuries, including death, and damages arising out of their participation in this sweepstakes or any sweepstakes-related activities and the acceptance and use, misuse, or possession of any prize awarded hereunder. Participants also agree (a) to be bound by these Official Rules; (b) that the decisions of Sponsor are final on all matters relating to the sweepstakes; and (c) if he/she wins, to the use of his/her name and or likeness for advertising and promotional purposes without compensation (except in Tennessee and where prohibited by law).
WINNERS LIST
For winners’ names, send a separate self-addressed, stamped envelope to Sponsor at Sponsor Mailing Address above (Residents of Vermont need not include return postage) after Sweepstakes End Date.
Twitter® is not a sponsor of this Sweepstakes. Twitter® is a registered trademark of Twitter, Inc.
Bravo® and NBC Universal are not sponsors of this Sweepstakes. Bravo® is a registered trademark of Bravo Media LLC.
Monday, December 12, 2011
Chef Chris Cosentino: Tweeter Extraordinaire
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| Chef Chris Cosentino. Lover of all things offal*. Passionate chef, restauranteur, and tweeter. |
If you're not already tweeting, think of Twitter as that same type of arena for kindred spirits. It's not necessarily all about sports teams or rock stars--there are also tribes with who love cat videos just as much as the next person. The communities may be large (i.e. followers of Justin Beiber number 15.2 million) or small, but there's a place for everyone...
including those who love offal, as Chris Cosentino has handily proved with his 108,000+ followers.
Chris is an expert Tweeter. Just follow him for a day and you'll get pics of his latest dishes, finds in the local market, and other tidbits of a day in the life. You can also dive in a bit deeper by taking a "Peek into My Kitchen" with the Wall Street Journal's article on our Chef Chris.
Whatever the case, send him a quick hello or a "looks delish!" I'm sure he'd love to hear from you. And come to think of it, so would we.
Friday, December 9, 2011
Mundane vs. Magnificence
It's no far leap to accept that almost everything we touch and use these days, in and around the house or workplace, had to be designed by someone at some point. That said, it's a rare and special moment when one of these conventional items crosses the line from being solely "functional" to "exquisite."
We know this line well. It's a line that separates the "run-of-the-mill" from the more inspired, "work-of-art." And we're working to blur this line with each new shoe style we create with our chefs. We actually get a kick out of seeing how far we can push the limit--blending the functional with the fashionable. So it makes it very easy to identify when someone else is working to blur this same line as well.
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| The Deglon Meeting Knife Set |
Is it possible that there's an area in your profession where mundane can become magnificent? Tell us about it.
Wednesday, July 13, 2011
Wristband to Track Health, Fight Obesity

We're very interested to see how this new project by Jawbone evolves and becomes available for the masses. It could have a lot of potential for being a helpful tool in people's lives. We all know that obesity in the United States is a growing problem and we definitely support gadgets that can help nudge us in the right direction when our will-power seems to let us down.
Would you wear one of these wristbands during your shift? Wouldn't it be great to track your activity/motion during your shift? Then again, if it can sense our rest/sleeping habits... it's going to be nudging us to slow it down and get sleep on a regular basis.
Check out more details here
Monday, July 11, 2011
3-D Chocolate Printing

We have to admit that we consume chocolate more than twice a year. Although, Halloween and Valentine's Day are pretty serious sweet tooth days, we like the to indulge in the occasional chocolate treat. We were impressed when this 3-D chocolate printing story hit the internet.
It's apparent that they're still in the prototyping stage, but what do you think of this potential?
http://www.fastcodesign.com/1664454/the-worlds-first-3-d-chocolate-printer
Friday, July 8, 2011
The Cookoff - Part 2
You can now relax from the edge of your seat. Here's part 2 of The Cookoff; enjoy!
Thursday, July 7, 2011
The Cookoff - Part 1
We bring you a cooking competition like never before. Zappos.com CEO Tony Hsieh partnered up with Chef Chris Cosentino to compete against Deckers Outdoor CEO Angel Martinez and Chef Aaron Sanchez.
Check out this fierce competition below. We only request one thing.. no laughing is allowed.
Chef Chris Cosentino's Grilled Cornish Game Hen Fra Diavolo with Fennel & Dandelion Salad
by Chris Cosentino, Executive Chef
Incanto, 1550 Church Street, San Francisco, CA 94131; 415.641.4500; www.incanto.biz
Serves 2
1 red jalapeño peppers,
1 Serrano peppers
6 cloves garlic
1/4 cup olive oil
1 tsp dried chile flakes
1 tsp freshly ground black pepper
1 tsp pimenton de vera dulce [Spanish paprika with a smoky note, but ground dried chipotle peppers may be substituted]
2 fresh bay leaves finely chopped [if you can’t get fresh, use 2 dried]
1 bunches fresh thyme, leaves removed and finely chopped, twigs discarded
1 orange, zested and juiced
2 1-lb Cornish game hens
Kosher salt
2 heads fennel
1 small red onion
1 lb baby dandelion greens [arugula may be subst]
1 tablespoon extra virgin olive oil
1 lemon, juiced
Directions
1. For the marinade: In a food processor, combine the jalapeños, serranos, garlic, and olive oil, and pulse until a paste forms. Transfer to a bowl and add chile flakes, black pepper, pimenton de vera dulce, bay leaves, orange zest, and orange juice. Mix well with a spoon. Set aside. Note: if no food processor is available, finely chop the peppers and garlic by hand and proceed with the recipe.
2. For the hens: Using a pair of kitchen shears, remove each game hen’s back by cutting along both sides of the backbone. Discard the bones or save for a stock. Lay the birds flat in a deep wide dish or two. Season with kosher salt then “massage” them with the marinade [you may want to wear rubber gloves for this; otherwise take caution in touching your eyes after handling hot peppers] and let sit for 2 hours in the refrigerator.
3. Preheat the grill or grill pan. Preheat oven to 350 degrees F. Cooking the Cornish game hens over high heat will ensure carmelization, which adds flavor, and makes proper grill marks on the meat. Place the bird on the grill breast side down and cook for 5 minutes then turn it a ¼ turn to the left and cook for 5 minutes more. This will give you those sexy diamond grill marks. Flip the birds over and repeat the same steps, then place on a baking sheet in bake for 15 minutes. You can tell the birds are done when the thigh juices run clear. Set the Cornish game hens aside and let rest on the countertop for 10 minutes.
4. While the birds are resting, very thinly slice the fennel and red onion into a mixing bowl, add the dandelion greens, dress with a splash of lemon juice and extra virgin olive oil. Season with salt and fresh ground pepper.
5. Put salad on 6 dinner plates, then top with 1 Cornish game hen per person. Drizzle with extra virgin olive oil and serve.
# # #
For more information on Incanto or Chris Cosentino, please contact chris Cosentino
at 415.641.4500 or chris@Incanto.biz
Chef Chris Cosentino's Negroni Recipe
Negroni Recipe
Ingredients:
- 1 oz junipero gin
- 1 oz Campari
- 3/4 oz Sweet Vermouth
Orange twist
4 juniper berries 2 for garnish
1 fresh bay leaf
Directions
Combine all ingredients in an ice filled shaker including 2 juniper berries & bay leaf. Shake until well chilled and strain into a chilled cocktail glass on the rocks. Garnish with a orange twist & 2 juniper berries. To make a orange twist, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange, with a vegetable peeler. Be sure to get just the skin and as little of the pith as possible. Simply drop the twist in the drink.
Chef Chris Cosentino's Salsa Piquante
Salsa Piquante
Serves 10
1 red onion
6 red fresnos
2 tbsp orange juice
2 tbsp orange zest
2 cups picked flat leaf parsley
2 serranos
8 dried sweet peppers
3 dried cayenne peppers
4 dried cascabels
1/2 cup extra virgin olive oil
½ cup olive oil
Kosher salt
Black pepper
Directions
Fine dice the red onion and the red Fresno chilies being sure to reserve the ribs and seeds from the chilies. In a blender place all the dried chilies with seeds, but stems removed, the serrano's and the centers of the red fresno with ½ cup of olive oil blend on high until the oil is red about 4 minutes. Once finished pour the chili puree into a mixing bowl and add the fine diced red fresno, and red onions mix well. With a micro plane zest a orange into the bowl then squeeze and strain the juice as well. To finish chop the flat leaf parsley mix in the bowl with the extra virgin olive oil and season with salt and fresh ground pepper, let sit for 2 hours at room temp for it to develop its flavor.
Chef Chris Cosentino's Salsa Verde
Salsa Verde
Serves 10
1 cup parsley leaves
1 cup chervil leaves
½ cup tarragon
¼ cup minced chives
1 tsp lemon zest
1 yellow onion
3 cloves garlic
2 tbsp salted capers
1 tbsp red wine vinegar
Kosher salt
Black pepper
¾ cup Extra virgin olive oil
Directions
First soak the capers in cold water to remove the extra salt, and then fine brunoise the yellow onion an season with a pinch of salt and macerate with the red wine vinegar. After washing and picking the herbs, be sure they are dry before coarsely chopping them. Place in a mixing bowl adding each herb after it is chopped; with a micro plane zest 1 lemon into the bowl then micro plane the garlic as well. Squeeze the vinegar from the brunoise onions and add to the herb mixture being sure to mix well. Season with salt and fresh ground black pepper, then add the olive oil to cover about ½ cup if you want it looser add more oil. Finish seasoning to taste I more acid is need add some lemon juice and let rest for 1 hour before serving so the flavor develops.
Chef Aarón Sánchez' Guacamole
Guacamole
2 mashed avocados
Quarter cup of diced tomato
Quarter cup of diced white onions
1 teaspoon Mexican Oregano
1 jalepeno finely minced
Juice from one lime
1 tablespoon chopped Cilantro
1 teaspoon kosher Salt
Mash the two avocados and add the rest of the ingredients. Mix well.
Chef Aarón Sánchez' Salsa Picante
Ingredients
4 dried arbol chiles, stemmed
1 pound plum tomatoes, halved
1/2 white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of 1/2 lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish
Directions
Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.










