Welcome to White Guide's Merroir masterclass!
You get to taste algae, seaweed and raw sea irchin, learn about maritime gastronomic trends and discover unknown edible species from the sea.

Price 385 kr. inkl. lunch.

The preliminary program is:

09.30 Arrival, registration and coffee.

10.00 Welcome by food critic and author, associate professor, ph.d Helle Brønnum Carlsen, who is editor for White Guide Danmark and moderator of this master class.
Helle, who is also author of the book titled, Our Sea, favourite dishes with seafood and molluscs, gives us an insight in recent trendsetting gastronomic Merroir events.
You are also being introduced to innovative Merroir dishes, that have been served on Danish and Faroese restaurants during 2018.

10:30 Agnes Mols Mortensen (Tari - Faroe Seaweed) enlightens us about sustainable production of high quality seaweed

10:50 Paulie Melnyk from NXØ Brewery reveals how his unique waterkefirpearls are made.

11:10 Jepsen Lauridsen (Fine Nordic Water) teaches us secrets about the big differences in the content in and quality of, the water we use and drink.

11:30 Jesper Hansen (Fiskerikajen) provides us with a unique insight in the trends and assortment of a central supplier to Danish top restaurants of maritime seafood .

12:00 Lunch at SOHO.

12:30 Oyster King (Jesper Voss) enriches us with his immense knowledge about species, harvesting, preparation of and how to eat oysters from The Wadden Sea universe.

12:50 The making of Dagmar. How non-alcoholic alternatives to accompany e.g. maritime dishes are developed.

13:10 We have, finally, succeeded to persuade Mads Østergaard Clausen (the man behind many of Arla Unika's amazing cheeses) to give us a peak into his laboratory and to demonstrate and and enligthen us about how some of the World's most demanded and delicious cheeses are born.

13:40 Mina Oskarsdottir Semlali from Cacao Barry teach us how top notch chocolate for gastronomic use is made and used.

14:00 Rounding off with questions and answers.