Have An Offal Day 4

The glory of meat-eating is about to get a lot more exotic. On Aug. 13, Sacramento chefs will show off what they can do when culling their ingredients from every part of an animal, “nose to tail.” The Have An Offal Day event is a fundraiser for the Food Literacy Center. Chefs from Biba, Sellands, Patriot, Lazy Bear and others will be serve up mouth-watering, if off-putting, dishes. Last year’s cuisine included lamb brain samosas, pickled gizzards, skin and feet items and deep friend duck tongue and testicles. 2820 R Street, www.facebook.com/OffalDay.