Crazy visit!

So the day before this years MAD FOOD event, we had a special event at the restaurant I work at.

All the speakers, plus extra`s came around and had a cosy evening out, cooking up lovely produce for each other in the sun.

Joining in teams divided from the produce, i ended up cooking with, amongst others, Chido a mushroom farmer from Zimbabwe (with a inspirering background), patrick the butter maker (i now know how to make butter from creme fraice) and BTW this guy makes THE best butter in the world.

Roderick Sloan who dives in freaking icy water to get uni to NOMA.

Here is some photo`s from the event.

All ready!

Lovely beef

Live pike pearch

Icelandic arctic char

Two of the biggest chefs, Massimo and Ferran

Forager Roland, who came with a truckload of herbs.

Char with veggies grilled in soaked newspaper.

Normally if we are 4 here, its freaking crowded.

Ohhh yes

smoked and marinated beef

Ever seen "river cottage"

This cant go wrong!

Kokkeriet

Some months ago, a friend of mine, his girlfriend and me went to my former job "kokkeriet" to get the full treatment:)

Having never dined there, only worked I was looking forward to trying the food from the other side.

It`s been almost two years now since i left my position at "kokkeriet" and some things have changed.

The food seems more "sharp" presentation wise, and the expression seems more clear.

Other then that, the style of food is still the same.

Its a take on danish classics, and is in a way comfort food ore "pleaser" food.

And I mean this in the best way possible.

Here is what we ate.

Snack # 1
"stegt flæsk"
crispy sticks of pork and parsley emulsion.

Snack #2
"Hønsesalat"
Crispy chickenflavoured chips, with cep creame. 

Snack # 3
"stegt sild"
Battered fried heering and heering mousse.
Favorite snack of the evening.

Apetizer:
Cucumber, oysterleaf and buttermilk.

"italiensk salat"
Fried mackrel, green pea, warm airy mayo and carots. lovely dish, that tasted exactly of what it was.

"brændene kærlighed"
airy mash, "bakskuld", pickled onions, beet foam and malt crumble.

"høns i asparges"
Sweetbrads, asparagus, herbs.

MR. Johansen himself finishing the dish with confit chicken legs, and hollandaise.
This dish cant go wrong, and we actually ended up getting one more plate:)

Summer venison, onions in variations, and nigella seeds, wich really lifted the dish to another level.

"kung fu is"
Champagne sorbet, liqorice twill.
Perfect cleanser.
Tasted of the kung fu ice cream, and cleansed the palate like it should.

A bit of cheese as well

"citron fromage"
Lemon cream, pine sorbet, mareng and crystalised white chocolate.

Petit fours.
beets, carrots and potato`s, ore is it?


My computer is being a bit weird, so i`m missing the first course wich where a summer salad of cod.







To people who hasn't been here yet, the restaurant is really worth a visit.
Good service, and lovely food.
Cheers David and staff!