I recently created a contemporary version of classic Pickled Beef Tongue for my appetizer menu. I top a generous helping of soft soy noodles with slices of tender beef tongue and garnish the dish with shaved pickle, roasted shiitakes and a spicy mustard sauce. I suggest pairing it with a full-bodied red wine like Syrah. Tongue is seeing renewed popularity among chefs, and guests at Heidi's are enjoying this interpretation.