Food & Talk #2: Bread
Presented by Hahnemanns Køkken København
Our monthly event FOOD & TALK # 2: BREAD
Meet Per Grupe from Kornby Mølle, Christina Dale and John Sterchi from Hahnemanns Køkken as well as British Sam Grierson when the four enthusiasts visit Hahnemanns Køkken for the event "FOOD & TALK: Bread".
We will talk about bread culture, grains, flour and sourdough baking. When the passionated panel comes together to share their experiences, challenges and love Danish flour and bread traditions.
Per Grupe is the owner of Kornby Mølle and has more than 30 years of experience in growing grains and production of organic flour, and you may recognize Per from the DR1 program "The taste of Denmark" where he teaches Morten Lindberg, also known as Master Fatman, to bake sourdough bread.
Our skilled baking team, Christina Dale and John Sterchi, will talk about baking and their work with Kornby Mølles flour, and t about sourdough and make a sourdough demo.
Finally, we will meet Sam Grierson, who talks about his love for bread as he shares his knowledge of sourdough baking techniques.
All interested parties can take home a sourdough starter, so that they can start baking their own sourdough bread right away. If you already have a sourdough starter, that is is not really working, bring it along and get feedback during Q&A.
After the presentations we hold approx. 1/2 hour break, where we serve soup with Hahnemanns Køkken sourdough bread. Then there is Q&A, where you can ask questions to the panel's four participants, and there will be plenty of time to get an exciting conversation going.
Feel free to come earlier - the cafe is open.
The ticket costs DKK 200 incl. soup and bread during the break. There will be the opportunity to buy beer, wine, tea and coffee.
Behind tonight's panel:
Per Grupe, Kornby Mill has run organic farming on Mørdrupgård since 1982. The farm is located 30 km north of Copenhagen on Buresø.
"Kornby is the community of cultivation and the activities we work with. It includes the fields here on the farm and the fields of our good colleagues in the neighborhood who help us produce grain for Kornby Mill. But also the mill and field walks, our small intermediate laboratory, the ecology and creative ideas we develop along the way are part of Kornby. "
Christina Dale has a British / Colombian background and is a chef at Hahnemann's Kitchen with a past at the bakery Mirabelle.
John Sterchi, American and former baker at Mirabelle. John is a baker at Hahnemann's Kitchen and tells a little about his passion for the bakery industry:
"I became a baker because I like making bread, and I like that it requires patience and attention, as well as how much can be made of so little."
Sam Grierson grew up in Liverpool, where he initially worked as a chef and later established a small organic pizzeria. Over time, the interest and passion for baking has grown, and after moving to Denmark he has worked as a chief baker in several leading bakeries.
Meet Per Grupe from Kornby Mølle, Christina Dale and John Sterchi from Hahnemanns Køkken as well as British Sam Grierson when the four enthusiasts visit Hahnemanns Køkken for the event "FOOD & TALK: Bread".
We will talk about bread culture, grains, flour and sourdough baking. When the passionated panel comes together to share their experiences, challenges and love Danish flour and bread traditions.
Per Grupe is the owner of Kornby Mølle and has more than 30 years of experience in growing grains and production of organic flour, and you may recognize Per from the DR1 program "The taste of Denmark" where he teaches Morten Lindberg, also known as Master Fatman, to bake sourdough bread.
Our skilled baking team, Christina Dale and John Sterchi, will talk about baking and their work with Kornby Mølles flour, and t about sourdough and make a sourdough demo.
Finally, we will meet Sam Grierson, who talks about his love for bread as he shares his knowledge of sourdough baking techniques.
All interested parties can take home a sourdough starter, so that they can start baking their own sourdough bread right away. If you already have a sourdough starter, that is is not really working, bring it along and get feedback during Q&A.
After the presentations we hold approx. 1/2 hour break, where we serve soup with Hahnemanns Køkken sourdough bread. Then there is Q&A, where you can ask questions to the panel's four participants, and there will be plenty of time to get an exciting conversation going.
Feel free to come earlier - the cafe is open.
The ticket costs DKK 200 incl. soup and bread during the break. There will be the opportunity to buy beer, wine, tea and coffee.
Behind tonight's panel:
Per Grupe, Kornby Mill has run organic farming on Mørdrupgård since 1982. The farm is located 30 km north of Copenhagen on Buresø.
"Kornby is the community of cultivation and the activities we work with. It includes the fields here on the farm and the fields of our good colleagues in the neighborhood who help us produce grain for Kornby Mill. But also the mill and field walks, our small intermediate laboratory, the ecology and creative ideas we develop along the way are part of Kornby. "
Christina Dale has a British / Colombian background and is a chef at Hahnemann's Kitchen with a past at the bakery Mirabelle.
John Sterchi, American and former baker at Mirabelle. John is a baker at Hahnemann's Kitchen and tells a little about his passion for the bakery industry:
"I became a baker because I like making bread, and I like that it requires patience and attention, as well as how much can be made of so little."
Sam Grierson grew up in Liverpool, where he initially worked as a chef and later established a small organic pizzeria. Over time, the interest and passion for baking has grown, and after moving to Denmark he has worked as a chief baker in several leading bakeries.
Address: Sankt Kjelds Plads 14, Hahnemanns Køkken
Read more: https://hahnemannskoekken.dk/begivenheder/food-talk-2/
