Workshop:

Cooking Greenland style

The ins and outs for preparing a sealmeal

7 Feb 2010

On Sunday February 7th, prize winning chef cook and writer Anne Sofie Harderberg, gave a cooking workshop with ingredients from Greenland. 10 participants fixed a strong, delicious seal soup which was served and eaten in the exhibition space of the Mediamatic Bank.

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De eetkamer - Bardot Proviant Klub. Jan 16 - Feb 28 2010 at Mediamatic. Bardot Proviant Klub, van 16 januari tot 28 februari 2010 bij Mediamatic. Bardot Proviant Klub, van 16 januari tot 28 februari 2010 bij Mediamatic. Raphael Rehbach

With:
Jans Possel, Joost Bottema, Eline Ermens, Anya van Lit, Anne Sofie Hardenberg

Recipes from Greenland

Anne Sofie wrote a cook book in for Greenland and Denmark titled 'igaassat opskrifter' (Igaassat recipes). Her recipes are mainly based on salmon, capelin, and seal. Hardenberg has worked to draw attention to and increase international interest for Greenland food and ingredients.

Hardenberg’s cookery book won third prize in the final of a major cook book competition ‘Gourmand Awards’ in London in April. Hardenberg is also one of the ambassadors for the Nordic Council of Ministers’ programme New Nordic Food.

Workshops

Jans, Deborah, Eline, Joost and Anya are official members of the EU Proviant Klub in Denmark. Become friends with them and join the workshop.

Information and reservations

The workshop will start at 1 om and ends 4 pm. After that you can visit our first Kaffemik, starting at 4 pm.

You can make a reservation by clicking on the RSVP-button at the top of the page. The workshop costs € 25 euros. For questions you can contact Jans Possel.