Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto......

Whether you call them variety meats, off cuts, or simply offal, hearts, tripe, tendons and the like aren’t the first things that spring to mind as fit for a gourmet feast. But thanks to the offal wizardry of Chef Chris Cosentino, just such a dinner was served Tuesday at the Astor Center. Cosentino, the executive chef of Incanto, graced New York with his annual “Head to Tail Dinner,” which he usually holds at his San......