Intimidating? Yes.
Weird? Maybe.
Delicious? Absolutely.
Tongue is one of those cuts that can make people stop in their tracks. But here's the thing: some of the parts of an animal that seem strangest to us can also be some of the most delicious.
Join Mama G for a hands-on evening exploring tongue, nose-to-tail cooking and the wonderful world of the not-so-ordinary.
Anthony Bourdain was a great champion of this way of thinking, and he often spoke about his friend and fellow chef Fergus Henderson, whose philosophy of nose-to-tail cooking was simple:
“If you're going to kill the animal, it seems only polite to use the whole thing.”
It's an idea that's both practical and respectful. Use more. Waste less. Understand where your food comes from. And maybe discover that the thing you thought you'd never eat is actually really, really good.
We'll explore how tongue is prepared, cooked and transformed, and we'll talk about other often-overlooked cuts and parts of the animal along the way.
Because cooking isn't always about staying inside your comfort zone.
Let's try something new.
Let's talk about the parts nobody puts in the glossy grocery-store display.
Let's learn what to do with them.
Let's eat them.
You might surprise yourself.
🍹 Welcome drink
👩🍳 Hands-on cooking class with Mama G
🥩 Nose-to-tail techniques & preparation
🍽️ Full meal
📖 Recipes & techniques to take home
🥡 Take-home item
☕ Coffee, tea & non-alcoholic options
2 tickets for $180
Bring your adventurous friend.
Bring your foodie friend.
Bring the person who says “I'll try anything once.”
This is their night.
Intimidating? Yes.
Weird? Maybe.
Delicious? Absolutely.
Tongue is one of those cuts that can make people stop in their tracks. But here's the thing: some of the parts of an animal that seem strangest to us can also be some of the most delicious.
Join Mama G for a hands-on evening exploring tongue, nose-to-tail cooking and the wonderful world of the not-so-ordinary.
Anthony Bourdain was a great champion of this way of thinking, and he often spoke about his friend and fellow chef Fergus Henderson, whose philosophy of nose-to-tail cooking was simple:
“If you're going to kill the animal, it seems only polite to use the whole thing.”
It's an idea that's both practical and respectful. Use more. Waste less. Understand where your food comes from. And maybe discover that the thing you thought you'd never eat is actually really, really good.
We'll explore how tongue is prepared, cooked and transformed, and we'll talk about other often-overlooked cuts and parts of the animal along the way.
Because cooking isn't always about staying inside your comfort zone.
Let's try something new.
Let's talk about the parts nobody puts in the glossy grocery-store display.
Let's learn what to do with them.
Let's eat them.
You might surprise yourself.
🍹 Welcome drink
👩🍳 Hands-on cooking class with Mama G
🥩 Nose-to-tail techniques & preparation
🍽️ Full meal
📖 Recipes & techniques to take home
🥡 Take-home item
☕ Coffee, tea & non-alcoholic options
2 tickets for $180
Bring your adventurous friend.
Bring your foodie friend.
Bring the person who says “I'll try anything once.”
This is their night.
