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Have Another Offal Day

August 10, 2014 @ 2:00 pm - 5:00 pm


BUY by July 15th and receive a $5 bar credit!

You loved it last year and sold out the event. You’ve been asking when it is happening again. Well, here it is! It’s sure to sell out again this year!

Quotes from last year:

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.

Mike: I was very impressed with Offal Day and am happy to have attended. Overall, it was an excellent event. Congratulations again on putting together a really great event.

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.


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?

Our lineup of chefs – in alphabetical order:

Jason Azevedo (Mighty Tavern, Testa Duro Salumi)
Brett Bohlmann (Boulevard Bistro)
Aimal Formoli (Formoli’s Bistro)
Ian MacBride (Lucca)
Patrick Mulvaney (Mulvaney’s B&L)
Bill Ngo (Kru)
Wes Nilssen (de Vere’s Pub)
Jason Poole (Dawson’s)
Oliver Ridgeway (Grange)
Michael Thiemann (Mother)
Michael Tuohy (Block Butcher Bar)
Noah Zonca (Zonca’s Catering, formerly The Kitchen)


  • Seating for everyone!
  • Haggis
  • Filipino balut (embryonic duck eggs) will be offered to those that indicate that they will try it.  We will only offer enough to those willing to. Please indicate it on your ticket purchase.
  • Prices include the service fee (was separate last year).

Special thanks to our suppliers:   Emigh LambSonoma DucksLucky Dog RanchChowdown FarmSunh FishSinclair Family Farm

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

Refund policy:  Full refunds for requests before July 25. Partial refund after July 25: Minus $10/ticketservice fee. (Please try to sell your ticket to a friend.)

Questions: sacpchef@gmail.com

Facebook: Offal Day


August 10, 2014
2:00 pm - 5:00 pm
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Mulvaney’s B&L
1215 19th st.
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