Have an Offal Day 3

August 16, 2015
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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. Last year's dishes included lamb brain samosas, pickled gizzards, deep fried duck tongues and testicles, sweetbreads, and more. Will you be daring enough to try them all?

Quotes from previous years:

Thanks, Cowtown Eats
"I went last year and had a great time. You have to be adventurous, and you'll try the food before they tell you what it is. At the end of the day, I was stuffed, enlightened and even more willing to expand my food horizons."

Sandy: I loved the event. it was great, really great!!! I had plenty to eat, right number of attendees, loved the format of one chef at a time. The food was off the chart good.  AMAZING.

Shahera: The food was delicious! I thought the pacing of the food was good and I liked hearing the descriptions after eating the course. It allowed me to focus on the flavors and make guesses for myself before learning which parts of the animal we were eating.

Dina: I absolutely loved it. We had the best time, met some really wonderful people that we're sitting at our table, and the food was amazing.

Shelly: Overall I loved it! What better way to be introduced to foods that our culture has all but given up than to have 12 of the best chefs in the area give us their best.



Our lineup of chefs: 

Carina Lampkin (Blackbird Kitchen & Beer Gallery)
Danny Origel (Roxy Restaurant)
Tyler Bond (Dirty Feet Dining, Kru)
Keith Breedlove (Culinerdy Cruzer, Food Network contestant)
Hank Shaw (well known blogger, Hunter Angler Gardener Cook)
Patrick Mulvaney (Mulvaney's B&L)
Brian Mizner (Hook & Ladder)
Brenda Ruiz (Biba's)
Brock MacDonald (Block Butcher Bar)
Wes Nilssen (de Vere's Pubs)
Don Dickonson (Yang's Noodles and instructor at IOT Culinary School)
Andrea Reiter (Capital Dime, soon The Patriot)

Special thanks to our suppliers:  Sonoma DucksLucky Dog RanchChowdown Farm,Sunh Fish, Passmore Ranch, Superior Lamb

Charity: A portion of the proceeds will go to support The Food Literacy Center. 

Refund policy:  Full refunds for requests before July 25. Partial refund after July 25: Minus $10/ticket service fee. NO refunds within 24 hours of event. (Please try to sell your ticket to a friend.)

Questions: sacpchef@gmail.com

Facebook: Offal Day

Date: August 16, 2015 2:00 PM-5:00 PM

Location: Mulvaney's B&L | 1215 19th St, Sacramento

Event website: eventbrite.com

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1215 19th St
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