Miller Union Chef de Cuisine Justin Burdett has teamed up with Empire State South’s Ryan Smith, STG Trattoria’s Josh Hopkins and Octopus Bar’s Nhan Le and Angus Brown for “An Offal Good Time”, a white trash-themed reception and four-course meal focused on organ meat. Expect brains, lungs, hearts and more.
Held on March 25 from 9 p.m. to 11 p.m., the event begins with Cheerwine and moonshine cocktails and “red-neck” bar snacks like boiled peanuts and lil’ smokies with grape jelly and mustard, and pears with mayo and cheddar. Once they’ve loosened you up, you’ll be more apt to try the amuse bouche of cod sperm poached in sake and "baconed" hog brains (they hope). The meal clocks in at $83.
"An Offal Good Time" Menu:
Cheerwine and moonshine cocktails crafted by Miller Union Mixologist Stuart White
“Red neck” bar snacks prepared by Chef Justin Burdett, featuring boiled peanuts; lil’ smokies with grape jelly and mustard and pears with mayo and cheddar
Amuse bouche of cod sperm poached in sake and monkfish liver torchon presented by Chef Nhan Le
Beef heart tartar presented by Chef Angus Brown
Lamb parts with capers, green garlic and bread presented by Chef Ryan Smith
Tripe stew with yucca and plantain with calves head presented by Chef Josh Hopkins
"Baconed" hog brains with textures of eggs presented by Chef Justin Burdett
Kumquat tart with fennel ice cream presented by Chef Justin Burdett