This week we met Thomas of Will Cook for Food, an organization he started where interested families contact him, then provide him money for ingredients which he will use to cook them dinner. He doesn’t get paid for this, rather he joins the family in their meal as “payment” for his services.
Thomas tasked us with making three dishes. The ground floor team made a baked mashed potato dish, with celery root and lots of cheese stirred in. The first floor made traditional frikadeller with a sauce to accompany. The top floor made two salads: one red and beet-based, the other green and more traditional, with a tangy dressing.
Thomas was a fascinating character who was quick to share his views on Danish law school, the impending teacher’s lockout, and his desire to start his own restaurant eventually. We were incredibly happy to host him and hope that he can join future iterations of the Culinary House to share his wisdom and expertise with further generations of DIS students!
Unfortunately, the food was so good that nobody seems to have taken any photographs before it was eaten!
Before we all left for our third travel break, we did a group dinner at a wonderful restaurant in the meatpacking district called Nose 2 Tail. Nose 2 Tail aims to eliminate the waste we typically create when processing meat, and thus, they aim to use all parts of the meat they cook, from the snout to the tail.
Another principle of the restaurant is an emphasis on proximity—all the meat and vegetables come from small, local, and preferably organic farms.
The place is run by chef Kenneth Kirkedal, a renowned chef who has cooked at Extra, Noma, and North Road in London.
We were all very impressed by the chef’s dedication to the concept, and we couldn’t wait to taste the food!
Our meal began with a platter of Danish charcuterie and homemade specialities with bread and butter.
Then we were served the main course, which was a pork brisket with a crispy skin.
Then we were brought roasted potatoes with herbs and thinly sliced beets.
We also received a side of roasted vegetables.
For dessert, we enjoyed a crunchy apple cake with vanilla creme on top, served in a jar!
To drink, some had red wine and others had Danish beers.
The atmosphere of the restaurant was quite hygge, complete with wood-paneled walls, candlesticks made from wine bottles, and cozy booths. We had a wonderful time!!
1 of 6 pages