Offal is Lake Geneva Wisconsin ready?

Nov. 1st I am preparing a meal to pair with Gary Eberle's wines from Paso Robles CA. Gary will be attending as will the Kaiser Steven David. Steven will be in Kohler WI. this weekend at the Food and Wine event at the American club, hand selling this wine dinner. I have 4 courses and all but the dessert course will feature offal, in at least one to three different ways. Some highlights will be veal sweetbreads, lambs tongue, kidneys, foie gras and Veal Cheeks. I am looking forward to mixing it up a little, as our owner will be out of town and dislikes offal. The wines will be Viognier, Estate chardonnay, Estate Cabernet 1995, Syrah, and Muscat Canelli. I am optimistic and excited to be breaking away from our norm, although our Foie Gras alway's sells well on our menu.

[David M. Bueker]

Tell them it's pan-seared cutlets of Favre. Given his recent move to the Vikings people might relish the idea that he's been cooked and consumed.

As for general acceptance, I am not sure how many seats are available for the dinner, but while a number of the things you are planning on are revolting to most of the uninitiated, there are plenty of educated eaters almost everywhere in the country.

I'm uneducated. Sounds "offal" to me, but I'd probably appreciate a semicolon or even a period.

More info please. I guess I don't consider those cuts as offal. Sweetbreads ? Kidney? Cheeks? foie gras ? All delicacies to me. You are correct, not to be eaten in Wisconsin unless prepared at home [ just pickeled 3 pork tongues ].
Don't like the Kohler spectacles but very interested in the Nov 1 event. Where to find info ? I live in East Central Wisconsin and Lake Geneva is nice this time of year.

I'm uneducated. Sounds "offal" to me, but I'd probably appreciate a semicolon or even a period.

Hey, you eat enough of that stuff on a regular basis, and you'll definitely have a semi-colon!

Don't mind a little offal in the diet every now and then, although with a wife who...um, eschews...offal on a general basis, and on a specific basis anything derived from little lambies, cute little calves, bunny rabbits and such, don't have all that many opportunities on a regular basis. I do sneak in an indulgence every now and then thanks to Chefs.

Trouble with offal----well, maybe not trouble, but feature of offal---is that it can be devilishly difficult to appropriately match many wines with offal dishes, as the richness, intensity, and distinctive textures and flavors make it a challenge. Often the wine is totally overwhelmed, or an aggressive tannic wine overwhelms some of the flavors of the food.

Hey, RIcK: tell Gary I said "Hey". He's a great guy, and we go back a loooooooooong way. And you should be having some of his incredible Zinfandels with your offal dinner.