Secret Kitchen, 20th Feb 2016 – Nordic winter
February’s Secret Kitchen will be a new Nordic winter feast, for which I am collaborating with my colleague Mia Kristensen from CPH Good Food.
Baked parsley roots wrapped in bacon with kale dip and mushroom mayo
Salmon rillettes on rye toasts with pickled leeks and apples
Venison shanks braised with elderberry vinegar, glazed beetroots and onions
Apple ice cream with honeycomb, hazelnuts and sweet woodruff
We will start with cocktails and canapés, then sit at communal tables.
Guests bring their own wine, for which I will provide suggestions with the help of wine writer Victoria Moore.
Please let us know at least a week in advance if you have any special dietary requirements.