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Food on the Edge 2016 launched earlier this week at Amass Restaurant Copenhagen amidst an evening's gathering of guests, food driven discussions and chef prepared dishes.
Led by the symposium creator and director, JP McMahon surrounded by Nordic chefs Matt Orlando, Christian Puglisi and Sasu Laukkonen the evening was a fitting taster of what's to come later in the year on 24th and 25th October in Galway, Ireland.
Take a look inside the event in this film taken on the night:
FOTE 2016 Launch Copenhagen from Heavy Man Films on Vimeo.
Peruvian chef Diego Muñoz was the first official speaker to open the discussion floor for 2016, kicking off with a talk on the sustainability of the fishing industry.
“It's really important that chefs move out of the kitchen to research in order to understand the production process. It's about time that we kept a close eye on our natural resources, they are the core of our gastronomy” Munoz commented.
Other guests included chefs Niklas Ekstedt of Ekstedt restaurant in Stockholm, Syrco Bakker of Pure C Restaurant in The Netherlands, Ross Lewis of Chapter One Restaurant in Dublin as well as Syrco Bakker, the Irish Ambassador to Denmark Cliona Manahan and John Mulcahy the Head of Food Tourism at Fáilte Ireland.
The restaurant kitchen was in full swing during the night's proceedings with Jp McMahon and his Nordic chef colleagues preparing a number of signature snacks during the evening.
We share the stunning dishes along with the exclusive recipes.
Chef Recipes
Chef Christian Puglisi of Relae, Copenhagen, ranked one of The World's 50 Best Restaurants created a vegetarian dish of lettuce, smoked almond and olive oil. Find the recipe here.
Chef Matt Orlando and owner of Amass Restaurant created his stunning vegetarian dish of Carrot, Sour Curd and Pickled Lime. Find the recipe here.
Chef and leader of Food on the Edge, Jp Mahon, chose his signature seafood dish drawing on Irish ingredients of scallops, mussels, buttermilk, leek. Find the recipe here
Finnish chef Sasu Laukkonen of Michelin starred Chef and Sommelier made a Jerusalem artichoke, Coffee and Porcini appetizer. Find the recipe here.
