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EAT: Odd Bits & Offal: 9-Course, Cocktail-Paired Collaboration Dinner

Submitted by Anonymous (not verified) on Wed, 2018-03-21 13:17
Saturday, April 21, 2018 - 19:00
1400 Food Lab
1400 Dublin Road

1400 Food Lab and The Butcher & Grocer have teamed up with 10 of the city’s most watch-worthy chefs and culinary artists and the finest pasture farms in Ohio to offer a one-of-a-kind dining experience. Everyone loves a beautiful, delicious prime cut – and The Butcher & Grocer have the best in town – but chef favorites are often the lesser-known and earthy flavors of the “odd bits and offal” that rarely make it to the restaurant or home table.

This stellar team of Ohio-based food entrepreneurs have created a sumptuous and sophisticated meal for the adventurous carnivore in true nose-to-tail fashion – with a custom-crafted cocktail accompanying every dish. A family-style presentation of house made pate’ and pickles and a lively Pineapple Mule will be served upon arrival.

Reserve soon – this event is already in high demand! NOTE: All Chef’s Table seating in the kitchen is sold out!

Purchase seats for a group of 6 or 8 and each of your guests will receive a voucher for a pound of The Butcher & Grocer ground beef or house made sausage.

Cocktails by Mark Tinus of Revolution Experiment/Simple Times Mixers


Three Hearts Beet Together – Danny Godfrey, The Butcher & Grocer

Skewer of Smoked Chicken Heart | 12-Hour Sous Vide & Seared Pork Heart | Grilled Beef Heart
bibb lettuce wrap, sous vide beet, grapefruit, orange zest vinaigrette

Cocktail: Beet Juice Old Fashioned

Be Still My Heart – DeJa Johnson, Blue’s Private Chef & Catering

Beef Heart Carpaccio | Arugula and Squash Blossom Salad
black garlic, capers, cured egg yolk, truffle oil, champagne-lemon vinaigrette

Cocktail: Blood Orange Mimosa

Say Whaaat? Sai Ua Headcheese – James Forbes, North Country Charcuterie

boned and jellied pig’s head with lemongrass, kaffir lime leaf, thai red curry | sticky rice | pickled carrots

Cocktail: Watermelon Vodka Lemonade

Get Your Goat | Birria with Salsa Macha – Alex Flores, Pibil Columbus Catering

rich broth with six chiles, Mexican herbs and spices | sweet-salty mixed nut and chile salsa, avocado, fresh greens

Cocktail: Lime Shandy

Tongue ‘n Cheek – Brendon Fox, Foxfire Tacos

pork tongue taco, house made tortilla, queso fresco, citrus jicama slaw | pork cheek empanada with red mole’ and guacamole crema

Cocktail: Grapefruit Mezcal Paloma with CaraCara Orange

Potjie | Millie Pap | Chakalaka – Damian Ettish, Fetty’s Street Food

south african spiced lamb neck stew with tomato | fine corn grits | vegetable relish

Cocktail: Vodka Cucumber-Lime Spritz

Tale of Two Tails – Aaron Mercier, Wandering Pitmaster (

beef oxtail braised, smoked, glazed, with table cream | confit of cured pig’s tail, deep-fried, Carolina gold barbeque sauce | collard slaw with benne seed

Cocktail: Moonshine Arnold Palmer

Bad to the Bone – Aaron Clouse, Gallerie Bar & Bistro, Hilton Columbus | Christine Hawks, The Leavenry Bakehouse

beef marrow crème’ brulee’ | ginger-spiced bacon fat cookie brittle, candied bacon crumble | beef marrow bourbon cherry ice cream

Cocktail: Bourbon Hot Toddy


Many thanks to our Ohio farmers & providers!

McDowell Farms, Winchester | New Creation Farms, Chardon | RL Valley Ranch, Athens | Six Buckets Farm, New Philadelphia | Sweet Grass Dairy, Fredericktown | Woodland Ridge Farm, Athens


Due to the very specialized nature of this menu we are unable to accommodate substitutions or specific dietary requests. Tickets are transferrable with notice to 1400 Food Lab, 614-636-3164. No cancellations or refunds after April 14, 2018.

1400 Dublin Road, Columbus, OH 43215

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