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.
This article appears in Oct 4-10, 2012.
Sounds yummy! I love that kind of eating.
The perfect dinner for those of us who eat/live a paleo lifestyle.
I’m feeling a little verklempt…
so talk amongst yourselves…
I’ll give you a topic: sweetbreads are neither sweet, nor bread. Discuss.
Funny how offal sounds a lot like awful.
I watch a couple guys eat this stuff on TV often. They travel the world and seek out all kinds of stuff. From chicken heads, rooster combs, lots of raw seafoods, as well as lots of different organs of all kinds of animals. Last night the guy was in Montreal and eat seal meat, all the pig organs. meat combined with blood of beef or pig. It is hard to watch, but they love the flavors of all of this.