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Fra jord til bord - middag i det grønne hos Godis Grønt

Cooking i byen · Københavns omegn Copenhagen Cooking x Foodprint Nordic Fit for english speakers

Under Copenhagen Cooking kan du være med til en særlig fundraisingmiddag for fremtidens jord og Foodprint Nordic. Temaet for middagen er 'fra jord til bord', og menuen tilberedes af topkokke fra Danmark, Belgien og Italien.

De fire kvindelige topkokke Sara Levi, Alice Decourt, Mette Dahlgaard og Kamilla Seidler deler ud af deres bæredygtige viden og går sammen om en smagfuld middag spækket med lokale råvarer direkte fra marken.

Før middagen er du inviteret på en gåtur i marken hos den lokale økologiske gård Godis Grønt, hvor du lærer om, hvordan der laves fødevarer med metoder, der sikrer vores fremtid. Herefter samles alle til langbordsmiddag under åben himmel i idylliske omgivelser.

Middagen er en fundraiser for not-for-profit organisationen Foodprint Nordic, der arbejder for at skalere regenerative landbrug i Norden. Læs mere om Foodprint Nordic her.

Mød aftenens kokke:

Sara Levi er født og opvokset i Rom og har en livslang fascination af mad samt et diplom fra A Tavola Con Lo Chef Culinary Academy i Rom. Nu arbejder Levi som en del af teamet for Rome Sustainable Food Project på The American Academy i Rom; en 'hidden gem' som end ikke mange romere kender til. Med et lille team af kokke er missionen at skabe dejlige måltider for det fællesskab af kunstnere og studerende, der bor i den smukke 130 år gamle institution. 

Alice Decourt er medejer af restauranten Erba Brusca, en 'fra jord til bord' og særdeles bæredygtig restaurant i Milano, hvor fokus er på bæredygtige fødevarer og miljøvenlige arbejdsmetoder. Derfor samarbejder de også primært med små og lokale leverandører.

Mette Dahlgaard er direktør og gastronomisk chef hos Falsters Kyst, som består af Pomle Nakke, Kongsnæs og Hesnæs Havn Bageri & Spiseri. Tidligere stod hun blandt andet i spidsen for den grønne restaurant Gemyse i Tivoli og har mange års erfaring indenfor fødevarebranchen.

Kamilla Seidler er køkkenchef på Restaurant Lola på Christianshavn og er en inspirerende leder, der fokuserer på bæredygtige måltider og løsninger. Tidligere har Kamilla arbejdet på en trestjernet Michelin-restaurant i Spanien, hvor hun har haft 80 medarbejdere under sig.

Bemærk at prisen nedenfor er eksklusiv billetgebyr.

Tider og priser

Dato
Tidspunkt Pris
25.08
17.30 – 21.00 850 kr.

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Godis Grønt
Blæsenborgvej 9
4320 Lejre

Soil to Seat dinner

Four women leading the sustainable agenda in Europe, representing Denmark, Belgium and Italy are joining forces for an inspirational and seasonal dinner experience as part of Copenhagen Cooking 2022.


On this late August evening, we will be celebrating what the fertile soil has to give us by bringing farmers, chefs, students and eaters together to share sustainable knowledge and experiences while we enjoy a meal under the open sky on the local organic farm, Godis Grønt that will serve as the backdrop of this exclusive event right outside of Copenhagen.


Together Sara Levi, Alice Decourt, Mette Dahlgaard and Kamilla Seidler will prepare a delicious meal using local ingredients harvested at the farm just before dinner is served.


As a guests you will also be invited on a walk through the fields at Godis Grønt to learn how they grow food with farming methods that are contributing positively to our future, just before we gather for a long table dinner surrounded by beautiful nature.


With this dinner you will not only enjoy an exceptional dinner, learn about sustainable cooking, but your participation will also give back to the soil as this is a fundraising dinner for the not-for-profit organisation Foodprint Nordic whose mission is to scale regenerative food in the Nordic countries.  Foodprint Nordic teams up with farmer such as Godis Grønt to make food part of the climate and biodiversity solutions through local farming projects.


Students from Hotel & Restaurantskolen will be asked if they like to join the chefs for this event.


Sara Levi: Born and raised in Rome with a lifelong fascination with cooking, she now has a culinary diploma from A Tavola Con Lo Chef culinary academy in Rome and works as part of the Rome Sustainable Food Project at the American Academy in Rome: a hidden gem that even most Romans are not familiar with. A small team of chefs and culinary interns whose mission is to create beautiful meals for the community of artists and scholars that inhabit this singular, 130-year-old institution.


Alice Decourt is co-owner of the restaurant Erba Brusca, a 'garden to table' and extremely sustainable restaurant in Milan, where the focus is on sustainable food and environmentally friendly working methods. Therefore, they also work primarily with small and local suppliers.


Mette Dahlgaard is director and gastronomic manager at Falsters Kyst, which consists of Pomle Nakke, Kongsnæs and Hesnæs Havn Bageri & Spiseri. Previously, she was in charge of the green restaurant Gemyse in Tivoli and generally has many years of experience in the food industry.


Kamilla Seidler is head chef at Restaurant Lola in Christianshavn and is an inspiring leader who focuses on sustainable meals and solutions. Previously, Kamilla has worked at a three-star Michelin restaurant in Spain, where she has had 80 employees under her.


The dinner is also arranged by Foodprint Nordic, which you can read more about here.


The price below is excluding ticket fees.