måndag 23 januari 2012 | food
Lumpfish, Succulent Steaks and Singed Sheep Heads in Copenhagen
Copenhagen Cooking, Northern Europe’s largest food festival, is presenting a winter edition with a special focus on Nordic cuisine and the sea. The festival runs throughout the month of February as part of the Wondercool Copenhagen winter festival and offers events such as a lumpfish safari in the city, where participants visit four restaurants by bicycle, each of which serves its unique take on the caviar of Scandinavia – lumpfish roe.
If you cannot get enough of the delicate roe, you can attend a lumpfish spree at Restaurant Julian in Denmark’s National Museum on 25 February. DJ Jean von Baden will serve up the music, as lumpfish roe in a multitude of interpretations will be accompanied by copious quantities of bubbly at this standing, informal event.
If you are seeking a more formal dinner, there will be a “Pink Dinner” in the National Museum’s Ballroom, where the kitchen team from Krogs Fish restaurant will serve a five-course menu revolving around lumpfish roe. Afterwards, there is free admission to the lumpfish spree party.
Keeping with the maritime theme, the Fish Bar in the meatpacking district offers midnight mussels on Saturday, 18 February from 12:00am until 3:00am to the sounds of a Lulu Rouge DJ set, and Nyhavns Færgekro is holding its second annual herring recipe competition.
The rock festival Frost and Copenhagen Cooking have teamed up for the event, Resonance, where composer Jomi Massage and culinary orchestrators MartinussenDanielsen (creators of the former Madeleine’s Dinner Theatre) present a unique musical and dining experience at the old B&W factory.
Another crossover event on the programme is Fresh Fruit in the Palm House at Copenhagen’s Botanical Garden. The sound-experimentalist Fresh Fruit and some of Copenhagen’s most innovative cocktail bars invite guests to enjoy drinks and vibrant tones at a festive event in this beautiful and historic building.
Copenhagen Cooking’s new festival director, Maria Kristensen Bech, commented: “The food festival’s winter programme features a number of crossover events. We are aiming to create unique experiences for guests that appeal to all of the senses simultaneously.”
Festival participants may also be tempted to join a dessert evening with the winner of Dessert of the Year 2011, Nikolaos Strangas, attend an Icelandic festival and taste singed sheep heads, or extend the New Year at LêLê, which celebrates Chinese New Year with a seven-course menu full of surprises.
Copenhagen Cooking, arranged by Wonderful Copenhagen and a number of the city’s gastronomic players, has existed since 2005 in an August edition. Copenhagen Cooking’s winter edition is a part of Wonderful Copenhagen’s umbrella festival, *Wondercool, which in addition to food also shines a spotlight on fashion, design, rock, jazz, architecture and art.