Eating with all your senses
Popup and book presentation | Thursday, June 28, 2018 | 18.30
Eating with all your senses
Come and join us for a Danish-Japanese popup with Katrine Klinken!
During the presentation of Katrine’s new book MÆT you will be introduced to Japanese philosophy, while discussing the importance of keeping traditional Danish dishes alive.
The Danish word “mæt” means satiated. Katrine’s new cook book is widely influenced by the Japanese philosophy of washoku– blending all ingredients in a harmonious fashion and satisfying all your senses. How this can be applied to the Danish terroir and everyday meals? Where are similarities already? And why is the awareness for details so important? Katrine will give all her answers to these questions and is looking forward to discussing with us.
The 36 meals in the book consist of 5 servings each, including soup. The recipes are based on what the season offers. There is a focus on how the food is presented, on which plates and in which bowls. Katrine teamed up with photographer and stylist Rigetta Klint, to also make the work of local designers and crafts people a keypoint in the idea of the book.
Every meal must also include all 5 flavors: salt, sour, sweet, bitter and umami. Katrine will discuss with us, why fresh ingredients are crucial to a good meal - and our kitchen will make you taste the difference in the dishes served after the presentation.
Katrine became a chef in the mid-eighties and learned as an apprentice in some of the best restaurants in Copenhagen. After degrees in nutrition and communication, she worked with food and wine pairings for several years and was trained as a sommelier. Her focus moved more and more towards home kitchen and everyday food and food culture. As a Slow Food activist for many years, she is fighting to keep traditional local dishes alive. Katrine loves honest food and to work with small producers.
We cannot wait to have her with us and hear about, how this amazing cook book was born.
Come and join us!
The ticket costs DKK 275 per person and includes an aperitif, the dinner and tea.
There will also be a special book presentation price for MÆT.
You can buy it for Kr. 250,- instead of Kr. 300,-
How to make time
Breakfast & walk | Saturday, August 25, 2018 | 8.00
Morning walk and breakfast at Østergro
"There is an energy in the earlier hours, an awareness I enjoy. In today’s world we tend to wake as late as we can, timed to when we have to work. But we don’t need to chase the day." (Allan Jenkins)
Allan Jenkins is editor of Observer Food Monthly. He was previously editor of the Observer Magazine, food and drink editor on the Independent newspaper and once lived in an experimental eco-community on Anglesey, growing organic food on the edge of the Irish sea.
For the Observer Food Monthly editor, who was raised in children’s homes and foster care, growing food and flowers has been his saving and his solace. In his garden journal cum memoir Plot 29 he unearthed his roots. Now he wrote a new book called MORNING (How to make time: a manifesto) and we are very glad to have him back with us for a very special book presentation.
What will happen?
Join us for a morning with Allan Jenkins. Go on an early morning walk through the Østerbro neighbourhood with the British journalist and find out about his special connections to Denmark and Copenhagen. Listen to birds, experience how the city wakes up and how morning routines can be different and which effect that can have on your day. And life.
Allan will be talking about his encounters and experiences. He kept an early morning diary from his window, interviewed early risers like Jamie Oliver, looked into different cultures and habits and has many morning stories to share with us.
The walk will end on the rooftop of Østergro, where Gro Spiseri and Hahnemanns Køkken will team up to serve you a beautiful breakfast - and you can let this special morning fade out with a view over the city.
Our friends Isabella and Hannah from Books & Company will have Allan's books for you.
The ticket includes the tour with Allan (in English) and the breakfast with coffee or tea. We will meet at 8.00am at Hahnemanns Køkken and it will take about 2-3 hours.
What to know about Allan Jenkins and his book
You can read a bit more about the book here.
Join our sweet Sunday!
Cake Table | Sunday, September 23, 2018 | 3pm-5pm
When I was a child, I had a piece of cake every day. I don’t think that is unhealthy. It all depends on the ingredients and on a well-balanced diet.
What is the afternoon about
Hahnemanns Køkken invites you to join us for the third cake table at our new venue. The menu will be up shortly. We will serve you a variety of Trine's cakes with tea, coffee, water and a delicious glass of Austrian bubbles. Everything will be made of the best organic ingredients.
The ticket for this event includes
Price per person incl. coffee, tea and 1 glass of sparkling wine.
The art of Japanese BBQ
A new date will be set soon.
Popup Dinner | May 3, 2018 | 7pm-11pm
We invite you to join us for a culinary journey to Japan.
Danish Silla Bjerrum is a London-based chef and consultant, and Trine Hahnemann’s sister. She discovered her love for Japanese food in London when helping out in an open sandwich and sushi bar. She was learning about the sushi, while she made rye bread and meatballs. Then she co-founded Feng Sushi, worked there for 16 years as a chef and CEO, and wrote her first book: Simple Japanese. Silla now works as a consultant and has recently released a new cook book about the Japanese grilling method called Robata.
What is the evening about?
Robata means 'fireside cooking' and takes its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meat, and seasonal vegetables. This way of cooking, and the types of coals used, has a unique impact on flavor. Like in her beautifully-illustrated book, Silla will introduce you to the art of this particular Japanese cuisine.
Like in the book, Silla decided to put on the menu classic yakitori (various meat cooked on skewers) and traditional Japanese Robata fish dishes as well as a selection of vegetarian Robata dishes. All dishes will be prepared from the season’s organic ingredients with focus on local produce. Silla will team up with the kitchen at Hahnemanns Køkken to introduce us all to Robata and share her love and passion for Japanese food with us. For the dessert she has worked with our pastry chef, and you can look forward to a sweet surprise served with delicious Green tea.
More about Silla
You can find out more about Silla, her cookery classes in London and her new book on her website.
The ticket includes
Upon your arrival, we will be offering a glass of sparkling wine or beer. You will have a three-course dinner, served family style. For the wine selection we work together with Österreich Vin, beer from Herslev brewery, sake chosen by Silla - all included in the price.