There’s more to animals than ribs and steaks. In other cultures, it is customary to use the complete animal – nose to tail. Offal is the term for all those “other” parts: organs, feet, tongues, ears, skin, etc.

Calling all food adventurers! 

Join us as some of the best chefs in Sacramento prepare offal dishes which will surprise and delight you.

Tickets available NOW at: https://offalday3.eventbrite.com

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?

Date: Sunday, August 16, 2015

Time: 2:00 pm – 5:00 pm

Location: Mulvaney’s Next Door – 1215 19th Street, Sacramento, CA 95811

Create food adventurers like you!

A portion of the proceeds benefits Food Literacy Center! Help create new food adventurers like you by purchasing a ticket to Have an Offal Day!

The Chefs!

An early line-up includes: 

Carina Lampkin (Blackbird Kitchen & Beer Gallery)
Danny Origel (Roxy)
Tyler Bond (Dirty Feet Dining, Kru)
Keith Breedlove (Culinerdy Cruzer)
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)