Really, offal isn’t awful when top chefs reimagine it

Let’s start with context: When it comes to carivorism, most of the world’s cultures don’t waste much of the animal, making use of everything from the nose to the tail. “Offal” is the word for parts such as lamb’s tongue, pig’s feet, menudo and sweetbreads.

Which segues to this: Sacramento chef, restaurateur and food pioneer Patrick Mulvaney will host the third annual Offal Day, joined by his fellow kitchen magicians from Blackbird Kitchen, Roxy, Kru, Hook & Ladder, Biba, Block Butcher Bar, de Vere’s Pub, Yang’s Noodles and others. Of course, forager-cookbook author Hank Shaw will be on site.

Each chef will prepare a dish, to be unveiled the day of. Last year’s delicacies included lamb brain samosas and deep-fried duck tongues. How open is your palate?

The special menu will be served 2 to 5 p.m. Sunday at Mulvaney’s B&L, benefiting the Food Literacy Center. Get tickets here (use discount code “Barber”).

Allen Pierleoni: 916-321-1128, @apierleonisacbe