Come and explore some of the traditional ingredients and techniques that the new Nordic movement is redefining so successfully at the moment. We’ll be cooking on my boat in central Copenhagen, a small but charming space off a cobblestone street amid17th century buildings, among others the Navy’s imposing, historic beer depot. Weather permitting, we can cook some of the food on deck.

HIGHLIGHTS:
• A mix of hands-on cooking, talking about the food in a cultural context and enjoying a light meal of the dishes we’ve made.
• Small groups, good atmosphere, so there’s plenty of room for experiments and questions.
• Top quality products, mostly organic and from local producers.

PROGRAM:
We start off talking and with little snacks that illustrate the themes of the day. The themes change according to the seasons, but can include Grain/Rye Bread/Beer, Herring/Smoked Fish, The Noble Cabbage, Root Vegetables, The Pig, Summer Berries, The 20th Century Dairy (R)evolution...

Then to the kitchen. We do our best to assure a warm atmosphere and that that each participant gets the right mix of challenges and help. After approx 1,5 – 2 hours of cooking, the dishes are ready to be presented by their chefs and eaten, accompanied by an assortment of beers from local micro breweries.

Sample Menu:
• Wannabe noma: Summer Field – the season’s veggies planted in herb emulsion and Hazelnut/malt ’dirt’
• Home-smoked makrel with apple/goswort salad
• New potatoes - in all their glory
• Lightly creamed pointed cabbage
• Chilled buttermilk soup

If you have any special requests for dishes or products, please don’t hesitate to ask. Each participant gets a copy of the day’s recipes and some tips on our favorite food spots in town.

INCLUDED:
• Ingredients
• Recipes
• A snack when we start
• A light meal of the food we cook
• A couple of glasses of beer
• Aprons

OTHER INFORMATION:
Offer available for 2 – 16 participants. If there are more than 5 participants, we’ll use another nice kitchen in central Copenhagen and maybe have a second chef.