Copenhagen Cooking & Food Festival

Copenhagen’s largest food festival, the Copenhagen Cooking Food Festival, has come to an end and Jalm&B and Il Fornaio partied along. Debates, talks and workshops were held and given. Furthermore we contributed with our Il Fornaio Primitivo flute and extra virgin olive oil to approximetly 1500 people at Denmarks longest sit down dinner. Most importantly we communicated food waste, upcycling, the joy of food and craftmanship.

Read about our activities below:

23/8: Official Opening / Frederiksberg Harvest fest

Il Fornaio supplied Denmark’s longest sit down dinner with our handmade Primitivo sourdough flute and our award winning extra virgin olive oil. 1500 people and one long table at 300 meters lid up the great street of Frederiksberg Allé.

28/8: The Great Baking Workshop – ’Genbrød’

How do you make the ultimative sourdough bread without conventional yeast and with leftovers from the kitchen? A ton of joyful baking guests got down and dirty with the sourdough, while our food missionaries Marko and former Noma chef Rasmus, talked about food waste, upcycling, baking with wild yeast and local, Nordic and organic grains.

28/8: ’Smagsmagerne’

A group of three young women, including our own Alexandra, have all taken an education within the world of flavour. Through an interview and a live act on stage, they learned their audience about flavours within food and wine, their experiences in Michelin restaurants and how it is to be a female chef and sommelier anno 2019 in Copenhagen.

30/8: Jalm&B x Amass: Bread Ice Cream  

Marko from Jalm&B and Matt Orlando from sustainable top restaurant Amass, presented their circular collaboration in form of an ice cream. A bread ice cream. With upcycling as top of mind the ice cream was made with surplus bread from our bakery and thereafter brought to Amass who transformed the bread into ice cream by making an extraction and thereafter adding milk. Nothing else. Pure sustainable magic!