Would You Eat It?

Daniel Asher, chef at Root Down and Linger, talked to EatDrinkDenver about global street food. In the interview, Asher mentions a dish he'd love to serve: "I had this phenomenal sandwich in Palermo, pane con la milza, which was calf’s spleen tossed in lemon juice and sea salt with ricotta on a kind of rustic sesame ciabatta. I’d love to serve it, but are there people waking up here in Denver and thinking, 'Man, I could really go for some calf spleen today?' I don’t know." [EDD]