'Rødgrød med fløde'. How many haven't been 'forced' to try to pronounce this gravity defying sentence? But what exactly is it, how does it taste and how to make it? You'll get the chance to master this delectable dish - whichby the way no one really eats any longer - as well as several other Danish delicacies. 

We write 'Danish', but in reality, very few recipes are 100% indigenous. All sorts of ingredients, spices and flavors have at all times crossed borders. They have been imported by immigrants, expatriate Danes, by tourists or travelers who have been inspired from attending international conferences, reading international media... The list is long.

We offer you a 3-day course, where our chef, Christine Stokkebye, will place the Danish kitchen in a historical context, starting from the Viking Age (at a time where our ancestors travelled to distant shores and brought back not only stolen treasures but also foreign recipes). Naturally, she will also bring us up to the present day where the new Nordic Cuisine - in a decidedly peaceful way – have conquered many food loving hearts around the world. 

We will familiarize ourselves with good Danish dishes such as 'fiskefilet med remoulade', steak with onions, prepare a Scandinavian Christmas lunch, to mention a few. We will of course pay attention to which ingredients are a plenty during the season.

The kitchen will provide all necessary ingredients for these sumptuous dishes, but participants must bring their own wine, beer or other beverages. The course will take place at FOF's new beautiful kitchen at Humletorvet in Carlsberg Byen. It is going to be `hyggeligt`. There will be plenty of time to network and have a lot of fun.

We will all lend a hand cleaning up in the kitchen after our sumptuous evening. 

The course will be held on the following 3 evenings:
Thursdays 7, 14 and friday 29 of september
The course will start at 17:30 and end 20:55 (5.30 pm to 8.55 pm). 

There will be meat, lactose and gluten in the Kitchen, but you can get help to avoid if needed.