Taster meeting on greens at Studio Frantzén, 18 August 2014.
”Old Swedish ”rova”, Armenian wild cucumber, lentils from Gotland and Bergström the train driver’s giant pea were given full attention by the chefs and growers present. Stefan Eriksson was impressed by the variation in taste of the cucumbers and Viktor Westerlind was of the opinion that rustic Swedish rova did, in fact, deserve a place in dishes at top Swedish restaurants.”
Taster meeting on beef and chicken at Studio Frantzén, 23 June 2014.
Eleven different cutlets of pork and eleven chickens were tasted in an intensive day. Ten animal producers took part and presented their produce and were evaluated by the chefs in the project. The main insight learned was that there are many different parameters which steer the quality of produce – especially when it comes to meat.
Taster meeting on beef and vegetables at Studio Frantzén, 24 March, 2014.
Over the course of a day vegetables which are being rediscovered and heritage plants were discussed – which of them are interesting to have in restaurant kitchens? Beef from the participating producers was also tasted. Lena Nygårds from SLU held a lecture on POM, their programme for diversity in growing.
Taster meeting on pork, chicken, butter and cream in October at Ulriksdal, 20 October, 2013.
At Ulriksdals Wärdshus thirty farmers and eleven of the country’s best chefs met. The farmers had brought cutlets of cap allena and rinds, various breeds of chicken and butter from cattle and buffalos as well as sheep’s milk. The cap allena and chicken were prepared by a chef and the farmers’ produce was then tasted together.