Beyond the Capsule: How to Make Liver & Organ Meats Actually Taste Good - October 30

Beyond the Capsule

How to Make Liver & Organ Meats Actually Taste Good

Core Class — Choose Your Format
Friday, October 30th
6:00pm - 8:00pm MST
2-Hour Immersive Experience

Choose Your Experience

In-Person Experience — $95
Online Experience — $65

In-Person: Light Cellar Teaching Kitchen (limited seats)
Online: Live via Zoom

You know liver is nutritious. There's just one problem—you don't actually want to eat it.

Maybe you've bought liver only to leave it sitting in the freezer.

Maybe you've tried cooking it and couldn't get past the flavour or texture.

Or perhaps you've solved the problem by taking organ meat capsules—but still wonder if you could learn to enjoy these traditional foods as actual food.

This class is for you.

Join Malcolm Saunders and Chef Alex Hamilton for a practical and delicious exploration of liver, heart, kidney, and other organ meats—and discover culinary techniques that can transform some of the most intimidating foods into dishes you genuinely look forward to eating.

This isn't about choking down liver because it's “good for you.”

It's about learning to make it taste good.

In this class, you'll learn:

• Why organ meats have traditionally been valued as food
• The nutritional differences between muscle meat and various organs
• How to source high-quality organ meats
• How different organs vary dramatically in flavour and texture
• Preparation techniques that make liver more approachable
• How marinades, spices, fats, sauces, and complementary ingredients transform flavour
• How to introduce organs gradually rather than starting with a plate of liver
• Ways to incorporate small amounts into familiar everyday meals
• Malcolm's key discovery that took him from rarely eating organs to incorporating them regularly

From intimidating to delicious

One of the biggest mistakes people make with organ meats is assuming they simply have to learn to tolerate them.

You don't.

There are culinary techniques that can dramatically change their flavour, texture, and overall experience.

Chef Alex will bring a professional culinary perspective while Malcolm shares practical strategies developed through his own journey of learning to incorporate these traditional foods.

Recipes & preparations may include:

• Umami Mushroom Burgers
• Curried Beef Bites
• Chicken Liver Pâté
• Seared Beef Liver
• Kidney Bolognese
• Braised BBQ Chicken Hearts
• Beef Heart Tartare
• And more

What you'll experience:

In-Person

This is where the class really comes alive.

You'll have the opportunity to taste multiple preparations, compare techniques, experience unfamiliar organ meats in approachable forms, and discover which ones you actually enjoy.

You'll also receive the complete recipe collection so you can recreate your favourites at home.

Online

Join the complete teaching and culinary demonstrations live from home, participate in Q&A, and receive the recipes and recording so you can begin experimenting in your own kitchen.

Who this is for:

• People who know organ meats are nutritious but don't enjoy eating them
• Anyone with liver sitting untouched in their freezer
• People currently taking organ meat capsules who want to explore the foods themselves
• Nose-to-tail and ancestral food enthusiasts
• Home cooks wanting to expand their skills
• Parents and families looking for approachable ways to introduce nutrient-dense traditional foods
• Anyone who has tried liver before and thought, “There has to be a better way.”

There is.

Instructors

with Chef Alex Hamilton & Malcolm Saunders

Chef Alex brings professional culinary technique and an understanding of how to make challenging ingredients genuinely delicious, while Malcolm brings decades of exploration into traditional foods, nutrition, and practical ways of incorporating them into everyday life.

After you register

All participants receive a reminder email with full event details, the Zoom link for online attendees, a detailed recipe booklet, and access to the class recording.