FISH AND CHEESE CAFÉ
Take a break and enjoy a delicious lunch at the French-inspired FISH & CHEESE CAFÉ, located at the exciting EVENT ZONE in hall G. The café offers oysters and other seafood as well as specially selected cheese accompanied by baguettes from Andersen Bakery. You can also enjoy a glass of champagne or a nice, hot cup of coffee with a sweet treat.
HALL G - EVENT/ZONE, 10:00-10:45
A table setting - VIP PRE VIEW at the new Sobrema collection designed by Laila Gohar
Experience a VIP PRE VIEW on a new collection, and a new collaboration between HAY and artist Laila Gohar, who uses food as a vehicle of telling stories. Together with HAY, Laila Gohar has designed a collection of dishes and kitchen accessories that pay homage to the joy of being a host - from purchasing ingredients, to cooking, setting the table and finally sitting down and enjoying the people around the table. The collection is called 'Sobremesa', which refers to the Spanish tradition of relaxing and enjoying free time and each other at the evening meal.
HAY by Lisbet Kristensen, Key account Manager and Rikke Buhl, Account Manager
HALL G - EVENT/ZONE, 11:00-11:45
A table setting - New Year's table of the year
Christiane Schaumburg-Müller has in collaboration with Aida developed and designed RAW - Crafted Concept in 2016, which consists of stoneware, teak, glass, linen and cutlery. RAW is made in a raw and natural look and appears in pure style, which makes the table setting beautiful and inviting. Christiane has offered constructive sparring throughout the whole design process and has had a great influence on the shapes and colors in the final design.
Meet Christiane when she sets the table with you.
AIDA / RAW by Christiane Schaumburg-Müller
HALL G - EVENT/ZONE, 12:00-12:15
Trend talk (in Danish) – Oysters, a great story in one mouthful
Climate changes challenge our lifestyle and they put innovation on top of the agenda. The Danish oyster academy ’Vadehavets Østersakademi’ bridges the gap between more than 5,000 years of food culture and unites people across the country on one common goal: A sustainable world where wild oysters become a greater part of the human food chain.
Oysters supplied prehistoric people with vital minerals, vitamins and proteins. We need to put oysters back on the menu for the sake of our health and, in particular, for the sake of the climate. We must take care of our planet and prevent food waste. Drop by the EVENT/ZONE when Poul Lønberg addresses the topic of oysters.
Povl Lønberg, founder of 'Vadehavets Østersakademi' and chariman of the board of Danish food Publicists 'Danske Madpublicister'
HALL G - EVENT/ZONE, 12:30-13:00
Masterclass - Learn how to open oysters
Everyone is talking about oysters, but few know how to open them. Luckily, it is all about applying the right technique. Don't miss out on the demonstration by oyster chef Jonas Harboe Frederiksen, when he shows how to open "the pearl of the sea". Are you new to oysters or already hooked on them? During this masterclass, you will learn how to serve and enjoy oysters in an easy and delicate manner.
Jonas Harboe Frederiksen, chef at the restaurant 'BLOMST'
HALL G - EVENT/ZONE, 13:00-13:45
Meet the Danish food publicists 'Danske Madpublicister'
Birgitte Kampmann will introduce you to the work of 'Danske Madpublicister'. She has a versatile background as a skilled chef, recipe developer, cookbook writer and teacher, and she also has experience from TV and other media.
Birgitte Kampmann, chef at the French Culinary Institute in New York and member of the board of Danish food publicists 'Danske Madpublicister', @mykitchennotes
HALL G - EVENT/ZONE, 14:00-14:30
Trend talk (in Danish) - Future Food Trends
Get insight into current food trends served by a trendspotting foodie. In which direction do we go? What is trending right now? And how do we arrange food? There are lots of topics to explore when Anette takes the stage to share her ideas and sources of inspiration.
Anette Eckmann, trend expert, Eckmann Studio
HALL G - EVENT/ZONE, 11:00-11:30
Trend talk (in Danish) - Future Food Trends
Get insight into current food trends served by a trendspotting foodie. In which direction do we go? What is trending right now? And how do we arrange food? There are lots of topics to explore when Anette takes the stage to share her ideas and sources of inspiration.
Anette Eckmann, trend expert, Eckmann Studio
HALL G - EVENT/ZONE, 12:00-12:15
Trend talk (in Danish) - Cheese talk
Camilla Bojesen-Møller has a background in marketing and communication, and today she is a self-employed cheese communicator with a vision to show the way to better experiences with cheese. She is a passionate cheese blogger who has established the website Ostesnak.dk. Camilla is also engaged in styling and taking pictures of cheese arrangements in cooperation with selected suppliers of appliances that fit well with cheese.
Camilla Bojsen-Møller, self-employed cheese communicator
HALL G - EVENT/ZONE, 13:00-13:30
Trend talk (in Danish) – Oysters, a great story in one mouthful
Climate changes challenge our lifestyle and they put innovation on top of the agenda. The Danish oyster academy ’Vadehavets Østersakademi’ bridges the gap between more than 5,000 years of food culture and unites people across the country on one common goal: A sustainable world where wild oysters become a greater part of the human food chain.
Oysters supplied prehistoric people with vital minerals, vitamins and proteins. We need to put oysters back on the menu for the sake of our health and, in particular, for the sake of the climate. We must take care of our planet and prevent food waste. Drop by the EVENT/ZONE when Poul Lønberg addresses the topic of oysters.
Povl Lønberg, founder of 'Vadehavets Østersakademi' and chariman of the board of Danish food Publicists 'Danske Madpublicister'
HALL G - EVENT/ZONE, 13:30-14:00
Masterclass - Learn how to open oysters
Everyone is talking about oysters, but few know how to open them. Luckily, it is all about applying the right technique. Don't miss out on the demonstration by oyster chef Jonas Harboe Frederiksen, when he shows how to open "the pearl of the sea". Are you new to oysters or already hooked on them? During this masterclass, you will learn how to serve and enjoy oysters in an easy and delicate manner.
Jonas Harboe Frederiksen, chef at the restaurant 'BLOMST'
HALL G - EVENT/ZONE, 14:00-14:30
Masterclass - Cheese styling, pimp your cheese platter
Cheese is a hot topic! The diversity in taste, aroma, color, shape, type of milk, convenience, origin and good stories are highly popular among today's consumers. Just take a look at all the exciting and creative arrangements that appear on Instagram. Meet cheese blogger and communicator Camilla Bojsen-Møller and learn how to style a cheese platter. Camilla is sharing her more than 20 years of experience so that you can learn:
- How to cut different cheese and arrange them vividly on a platter
- Which types of knives that are suitable for which kinds of cheese
- Step-by-step arrangement of the most beautiful platter
- How to create uniformity in color and appearance on the platter
- Tips and tricks for topping and garnish
Camilla Bojsen-Møller, self-employed cheese communicator
HALL G - EVENT/ZONE, 11:00-11:30
Trend talk (in Danish) - Future Food Trends
Get insight into current food trends served by a trendspotting foodie. In which direction do we go? What is trending right now? And how do we arrange food? There are lots of topics to explore when Anette takes the stage to share her ideas and sources of inspiration.
Anette Eckmann, trend expert, Eckmann Studio
HALL G - EVENT/ZONE, 13:00-13:30
Trend talk (in Danish) – Oysters, a great story in one mouthful
Climate changes challenge our lifestyle and they put innovation on top of the agenda. The Danish oyster academy ’Vadehavets Østersakademi’ bridges the gap between more than 5,000 years of food culture and unites people across the country on one common goal: A sustainable world where wild oysters become a greater part of the human food chain.
Oysters supplied prehistoric people with vital minerals, vitamins and proteins. We need to put oysters back on the menu for the sake of our health and, in particular, for the sake of the climate. We must take care of our planet and prevent food waste. Drop by the EVENT/ZONE when Poul Lønberg addresses the topic of oysters.
Povl Lønberg, founder of 'Vadehavets Østersakademi' and chariman of the board of Danish food Publicists 'Danske Madpublicister'
HAL G - EVENT/ZONE Kl. 13:30-14:00
Masterclass - Østersåbning
Østers er på alles læber, men mange er usikre på, hvordan man åbner dem. Det er heldigvis kun et spørgsmål om den rette teknik. Vær med, når østerskok Jonas Harboe Frederiksen sætter østers på menuen og demonstrer, hvordan du åbner havets perle. Er du nybegynder og ikke den store fan af østers, eller er du allerede hooked? I denne masterclass lærer du, hvordan man let og delikat kan servere og nyde østers, så alle kan være med.
Jonas Harboe Frederiksen, Kok på restaurant BLOMST
HALL G - EVENT/ZONE, 14:00-14:30
Masterclass - Learn how to handle mussels
Get inspiring insight into the puzzling world of the blue mussel and dive into an ocean of gastronomic input on how to succeed with this marvelous Danish ingredient when 'MadMikkel' demonstrates how to handle mussels.
Mikkel Wejdemann, cookbook writer, gastronomic consultant and owner of 'MadMikkel'
HALL G - EVENT/ZONE, 10:00-11:00
Table setting - New Year's Eve Table
Don't miss out on the LIVE table setting event with Caroline Hougaard and Kathrine Dam Hastrup from La Tavola partnered with Eva Solo. You will be able to enjoy the sight of the table all day, and you have the opportunity to share some thoughts about table settings with Caroline and Kathrine as they will be present the entire time.
La Tavola and Eva Solo
HALL G - EVENT/ZONE, 11:00-11:30
Trend talk (in Danish) - Future Food Trends
Get insight into current food trends served by a trendspotting foodie. In which direction do we go? What is trending right now? And how do we arrange food? There are lots of topics to explore when Anette takes the stage to share her ideas and sources of inspiration.
Anette Eckmann, trend expert, Eckmann Studio
HALL G - EVENT/ZONE, 13:00-13:30
Trend talk (in Danish) - Oysters, a great story in one mouthful
Climate changes challenge our lifestyle and they put innovation on top of the agenda. The Danish oyster academy ’Vadehavets Østersakademi’ bridges the gap between more than 5,000 years of food culture and unites people across the country on one common goal: A sustainable world where wild oysters become a greater part of the human food chain.
Oysters supplied prehistoric people with vital minerals, vitamins and proteins. We need to put oysters back on the menu for the sake of our health and, in particular, for the sake of the climate. We must take care of our planet and prevent food waste. Drop by the EVENT/ZONE when Poul Lønberg addresses the topic of oysters.
Povl Lønberg, founder of 'Vadehavets Østersakademi' and chariman of the board of Danish food Publicists 'Danske Madpublicister'
HALL G - EVENT/ZONE, 13:30-14:00
Masterclass - Learn how to open oysters
Everyone is talking about oysters, but few know how to open them. Luckily, it is all about applying the right technique. Don't miss out on the demonstration by oyster chef Jonas Harboe Frederiksen, when he shows how to open "the pearl of the sea". Are you new to oysters or already hooked on them? During this masterclass, you will learn how to serve and enjoy oysters in an easy and delicate manner.
Jonas Harboe Frederiksen, chef at the restaurant 'BLOMST'
HALL G - EVENT/ZONE, 14:00-14:30
Masterclass - chocolate covered marshmallows
Pastry chef Torben Bang shows the secret behind chocolate covered marshmallows and guides you through the creation of bottoms, the perfect foam and tempering chocolate. The chocolate covered marshmallows must of course be decorated and finally arranged beautifully before we taste the result.
Torben Bang, Pastry chef at Pomle Nakke
