Super stoked to announce my brand ambassadorship with Big Green Egg - a brand that we have respected for years at FFMM. This collab marks the beginning of loads of crossovers. What can you expect? Well, our Friday lunches just ramped up a notch, that’s for sure. Smoked brisket, shredded ham hocks, sticky lamb ribs, crispy pig head, confit lamb breast etc. All of these things can now be done right here, with our new friend. We’ve got a few Saturday brunches up our sleeves too. The main area we are so excited about (hence the broad smile) is the start-up of more workshops. Cutting meat is one thing but cooking it with the respect it deserves is another story. And one that we can’t wait to tell. With that, we’d like to announce our first EGGcademy Class. Details as follows:
R800 per head
Saturday, 26th May. 15h00 - 17h30
Course outline will be: a tour of the butchery, a beef butchery demonstration, discussions around grass fed vs feedlot meat, Frankie Fenner’s philosophies, hands-on preparation of three cuts, (including recipe applications for them), cooking advice for various cuts on the Big Green Egg and finally a tasting of the different cuts.
Beer and wine will be served on the day, with no additional cost.
Guests will leave with a greater understanding of how to buy, cook and eat Proper Meat.
To book your spot (seats are very limited) please drop us a mail on firstname.lastname@example.org