The art of Japanese BBQ
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.
Join our sweet Sunday!
Cake Table | Sunday, May 13, 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 second 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.
Walk on the wild side with us!
Popup Dinner | May 25, 2018 | 7pm-11pm
Dinner with recipes from the wild side
Chef and passionate hunter Nikolaj Juel and photographer and earnest fisherman Columbus Leth teamed up for an incredible project. They went out into the wild together and Columbus photographed Nikolaj, while hunting and catching deer, fish and seafood. Afterwards the catch and foraged goods were cooked and combined into delicious meals. Luckily, we can see beautiful photos of that part of the journey too, and find the recipes for these delicious dishes in the newly published cook book, consequently called WALK ON THE WILD SIDE.
“Deerstalking is my favourite way of hunting. I love being in the forest or in the mountains, finding tracks and following them, till you eventually get a sighting. It is incredibly rewarding, even if you don’t get a chance to shoot. If you are lucky to harvest a deer, even better.” (Nikolaj Juel)
What is the evening about
Take a walk on the wild side with Nikolaj and Columbus. Enjoy some of the dishes featured in their book and listen to their stories, of how this project started and what adventures they encountered. We are sure, they brought back some anecdotes from that trip, that did not end up in printing, and we look forward to having them tell us!
You will be having a 3-course-dinner cooked by Nikolaj, featuring some of the most delicious recipes of the book. The menu will be defined by the season and composed of organic ingredients. You will have the chance to ask, what you always wanted to know about hunting, foraging and walking on less traveled cookery paths – or about photography.
What to know about Nikolaj and Columbus
Nikolaj is a trained chef and has worked with Jamie Oliver at Fifteen, Alistair Little and Rivercafé in London. He was the head chef at Årstiderne, the leading farm for organic produce in Denmark.
Columbus is the leading food photographer in Denmark and has won many awards for his cook book projects.
The ticket for this event includes
We will offer you a glass of sparkling wine or beer upon arrival. You will have a three-course dinner, some dishes served family style. For the wine menu we work together with Österreich Vin.