Technically it's called "offal," but most of us call it guts and organs. It is, however, edible, and actually prized by chefs and adventurous eaters alike.
Ryan Clark, the award-winning executive chef at Lodge on the Desert at 306 N. Alvernon Way, dropped us an e-mail today to announce an upcoming dinner based almost entirely on the use of various organs from various animals. Duck liver, cow tongue, various sweetbreads and more will be paired with some very nice beers from various breweries.
It takes place Thursday, Nov. 1, and costs $60, which includes a beer glass to take home. Reservations are required.
Think you've got the guts? Clark does. Call 320-2014 for reservations or more information.
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