Often misunderstood, but now regaining popularity among chefs and consumers alike, offal refers to the organ meats like heart, liver, kidney, and sweetbreads, often overlooked and under-appreciated by the American palate. Michael Leviton, chef/owner of Lumière and Area Four, will plan and execute a sumptuous fall menu highlighting the delicious uses of offal, enticingly situated on the plate alongside some of the harvest season’s freshest and most delicious offerings. This multi-course meal will be expertly paired with wines.