Advertisement
What is sustainable fish and why does it make a difference? Join us for the cookbook launch of Vild Fisk - a mingle with interesting talks about buying, cooking and loving fish.
Wild fish is not like any other product - it is hunted in nature. In Vild Fisk, chefs like Claus Meyer, Rosio Sanchez and Matt Orlando guide us to become more flexible when cooking fish - so that we cook with respect for the whole fish and with the motion of the ocean.
Talks:
ASMUS GAMDRUP - Food Historian, co-owner of KOST and host of the DR-series Afrikas Nye Køkken. - How come fish play such a small part in our Food Culture today?
HANNE LYNG WINTHER - Marine biologist from Forening for Skånsomt Kystfiskeri - Why does it matter what methods we fish with?
BENDIX LAURSEN - One of the chefs of the cookbook, previously at Søllerød Kro and Restaurant Radio - How can we cook with the whole fish?
---
When? Monday 29th of November at 20.00-22.00
Where? Planetarisk Kogebog, Refshalevej 213B, 2. sal, 1432 København
Ticket price: 150 DKK including drinks and snacks or 400 DKK including the cookbook (picked up at the event)
Get your ticket here: https://planetariskkogebog.dk/produkt/vild-fisk-bogreception/
---
See you there!
// Blue Lobster & Planetarisk Kogebog
Advertisement
Event Venue & Nearby Stays
Planetarisk Kogebog, Lyngby, Denmark
Tickets