A Very Delicious Sheep Brain

“We just had to make it work,” says chef Sam Nutter of the first days of Bror, which he and Victor Wagman opened on a shoestring budget in Copenhagen about two years ago. That meant calling in friends for help in the kitchen, borrowing chairs and tables to fill the dining room, and trying to work with ingredients like penis, testicles, and whole heads.

The duo focused on the latter part of this process at the recent MAD Monday, “Trash or Treasure.” “When you are working in a busy kitchen, it’s hard to see the full extent of the waste,” says Nutter. “You see the trimmings and things like that, but what about the pieces that didn’t ever come through the restaurant’s door?”