What would you cook for globetrotting culinary adventurer Anthony Bourdain and his food-loving fans?

Dirty rice fritters, crispy lamb brains and veal sweetbreads, beef tongue and bone marrow sound about right.

Those are some of the dishes that Beast restaurant chef/owner Scott Vivian has planned for the Sept. 22 VIP meet-and-greet at Massey Hall after Bourdain’s 8 p.m. talk.

He’s excited, in a nonchalant kind of way, but admits that accepting the invitation to cater wasn’t a no-brainer.

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