Tongue N' Cheek restaurant hosts fundraising dinner for brick and mortar location

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By: J.C. Lee
jclee@flavor574.com

Photo supplied/Becca Ewing

A Mishawaka chef is making another go at raising funds to open up a tapas-style restaurant in northern Indiana, and this time, he’s convincing people through their bellies.

Matthew Ewing wants to build a brick and mortar location for Tongue N’ Cheek. The new restaurant will focus on nose to tail cooking, a way of preparing food that doesn’t let any part of an animal go to waste.

“While I will be serving things like bone marrow, beef cheek, sweet breads, etc., I will also have the more familiar cuts as far as the steak and chops,” Ewing said in an email to Flavor 574.

Ewing will host a fundraising dinner Dec. 12 at a location which will only be disclosed to its attendees. For $30, diners will get a taste of what Ewing has in mind for Tongue N’ Cheek. You can reserve one of the 20 seats at the dinner by sending Ewing a message on the Tongue N’ Cheek Facebook page or by emailing him.

The menu for December’s dinner includes:

  • Charcuterie and cheese
  • Roasted butternut squash with brown butter, walnut pesto and goat cheese
  • A roasted tomato spread
  • A dish comprised of raw oysters, champagne and bone marrow
  • A dish comprised of chicken gizzards, house hot sauce and honey
  • A main dish comprised of porchetta
  • Beef cheek
  • Three types of donuts

This is not the first time Ewing has tried to raise funds for Tongue N’ Cheek. After his first Indiegogo campaign, which ended Aug. 29, raised only $750 towards a $15,000 goal, Ewing has had more success drumming up excitement through his food. His previous two fundraising dinners sold out — the second one within days.

Ewing says that his brick and mortar location won’t be built on the backs of these dinners – the profits are only a drop in the ocean – but he hopes they will capture the attention (and appetites) of investors. 

In the meantime, he’s trying his hand at another Indiegogo campaign, which closes Dec. 14.

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