Best Use of Offal Denver 2010 - Olivea - CLOSED
Not only is John Broening, Olivea's incredibly talented chef/co-owner, crafting authentic charcuterie in the small confines of his culinary workroom, but he's also making his own headcheese, the tour de force of all offal. There's just something so maniacally pleasurable about seeing all the scraps from the meatiest parts of the pig's head — Broening uses the tongue, too — turned into a gorgeous terrine of fine swine, fat and spices. If you're in the house and Broening is offering it as an off-menu special, you'd be crazy not to order it. And that's the offal truth.