Have an Offal Day!
Sunday, August 18, 2013 from 2:00 PM to 5:00 PM (PDT)
There's more to animals than ribs and steaks. Plenty of people from all cultures use the complete animal - nose to tail. Offal is the term for all those "other" parts: organs, feet, tongues, ears, skin, etc.
Join us as some of the best chefs in Sacramento prepare offal dishes which will surprise and delight you. Each will prepare a dish and their choices are varied - from pigs' heads, beef hearts, duck gizzards, fish skin, and more. Will you be daring enough to try them all?
Our lineup of chefs - in alphabetical order:
Jason Azevedo (Mighty Tavern, Testa Duro Salumi)
Pajo Bruich (Enotria)
Brad Cecchi (Grange)
Brett Bohlmann (Boulevard Bistro)
Ian MacBride (Lucca)
Jess Milbourn (The Eatery)
Patrick Mulvaney (Mulvaney's B&L)
Bill Ngo (Kru)
Ravin Patel (Ella)
Adam Pechal (Tuli Bistro, Restaurant Thir13en)
Oliver Ridgeway (Grange)
Hank Shaw (James Beard winning author)
Special thanks to our suppliers: Feeding Crane Farms, Bledsoe Meats, Emigh Lambs, Sonoma Duck, Lucky Dog Ranch, Chowdown Farms, Sunh Fish, Sterling Caviar
Proceeds to benefit the Sacramento Farm to Fork Initiative
Refund policy: Full refunds for requests before August 1. Partial refund after August 1: Minus $10/ticket service fee. (Please try to sell your ticket to a friend.)
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