Aug
8

Thanks for a fantastic evening!

CPH Wine #1

Now the dust has settled, we’d like to take the opportunity to thank everyone for helping to make the first CPH Wine a fantastic success.

We were all entertained by Christian’s knowledge and his gift at expressing it so compellingly, and of course Ved Stranden 10 was a perfect venue. Rob surpassed himself by creating a menu that not only complemented the different wines, but also constituted a unique tasting experience in its own right. Bravo, chaps.

In addition to everyone that was there on the night, we would also like to thank Ben and Anne from Cafe Benedict for the use of their kitchen for the prep as well as Slagter Friis for supplying the excellent meat we used.

We will certainly be aiming to make CPH Wine a regular occurrence, so please keep in touch by checking the blog, joining us on Facebook or following us on Twitter.

Scallops, juice of green peas, tarragon, lime

Scallops, juice of green peas, tarragon, lime

“Visions of the Shoreline”, redfish, sea vegetables, gomasio

“Visions of the Shoreline”, redfish, sea vegetables, gomasio

Mackerel, beets, green elderberries

Mackerel, beets, green elderberries

Duck ham, plums, crispy buckwheat

Duck ham, plums, crispy buckwheat

Ongelet, corn, pearl onions, thyme

Ongelet, corn, pearl onions, thyme

Cherries, white chocolate, tonka bean

Cherries, white chocolate, tonka bean

Aug
8

Rob Martin

One of the chief reasons we’re so excited about Saturday is the chance to work with Rob Martin once again. Since helping to make our first two events successes, Rob has enjoyed stints at a.o.c (Copenhagen’s newest Michelin-starred restaurant), Fiskebaren, and will shortly join the team at Sorte Hest. We caught up with him earlier this week to hear his plans for Saturday and to talk food in general.

Whenever we meet Rob, Chris and I come away feeling inspired. His passion for food is so tangible it rubs off on you. It’s a passion that was inculcated at an early age, in a family that loved food and encouraged him to cook.

But while he continued to enjoy cooking as he grew up, it wasn’t until his early twenties that he considered it as a profession: “I got to university and I didn’t really feel it. I decided to try culinary school and that was the lightbulb moment for me.

“I stopped living the good life. I spent all my spare cash on cookbooks, I stopped going to gigs, I stopped seeing a lot of friends. I got serious.”

While his tutors at culinary school were keen for him to stay a while longer, after 16 months Rob’s feet were getting itchy and he travelled west to San Francisco to begin his career, landing a job at Rubicon where he worked under the legendary Drew Nierepont.

Restlessness, and a continuing hunger for new influences and inspiration, would become the hallmarks of Rob’s career, as he ventured first to London and Paris and then to New York where he spent time in the kitchens of Restaurant Danube and Daniel. San Francisco called again and it was while working at Frisson that Rob met the woman who would become his wife and lead him to Copenhagen, and the kitchens of both Noma and MR.

His wanderlust has given Rob an enviable set of influences, but he reserves special praise for Noma’s Rene Redzepi: “I have so much respect for his drive and enthusiasm. There’ve been people before him who’ve strived to only use seasonal, regional produce but nobody had ever done it in the Nordic region and nobody has done it with his flair.

“He’s put this region on the map pretty much single-handedly. I remember the first time going out foraging for Noma and it brought it all back to me why I had decided to be a chef.”

Describing his own style, the words Rob uses again and again are honesty and taste: “For me presentation is important, but it’s not everything. I want my food to look alive and inviting but there doesn’t need to be smears, gels and oils. Sometimes things get muted. I want people to be able taste the individual ingredients. Food should be tasty!”

Aug
8

CPH Wine #1 – Wine list and Menu

Final wine tasting and menu decisions

Last night we all met at Ved Stranden 10 to go through Rob’s menu and to try and finalise the wine selections from Christian’s shortlist. So it’s with great pleasure and slightly fuzzy heads that we announce that the full menu for Saturday’s event is as follows.

2009 / Muskateller / Kamptal / Loimer / Austria
Scallops, juice of green peas, tarragon, lime

2008 / Graupert / Burgenland / Meinklang / Austria
“Visions of the Shoreline”, redfish, sea vegetables, gomasio 

2006 / Spätburgunder / Rheingau / Weingut Krone / Germany
Mackerel, beets, green elderberries

2007 / Côte du Py / Morgon / Jean Foillard / France
Duck ham, plums, crispy buckwheat

NV / L’Erebe / Vin de table Français / Domaine des Maisons Brulées / France
Ongelet, corn, pearl onions, thyme

2003 / Late Harvest / Tokaji / Bodega Oremus / Hungary
Cherries, white chocolate, tonka bean

We’re all really excited by this event and can’t wait to see you there.

Jul
7

Announcing CPH Wine #1

It’s been a while in the pipeline but all the arrangements are now complete and we can finally tell you about our third event.

CPH Wine #1 will take place on the evening of August 14 at Ved Stranden 10, the wine bar/emporium we profiled earlier this week. In recent months we’ve come to really admire Christian, both his singular approach to business and his boundless enthusiasm for wine. We’re delighted that he’s agreed to be part of our first wine event.

Christian will be selecting six wines to be paired with some amazing snacks prepared by chef Rob Martin. Rob’s been an integral part of CPH Meal from the beginning, playing a huge role in both our previous events and we’re really pleased that he’s on board once again.

More details about the event will follow shortly but for now, if you’re interested in attending, head over to our Facebook page and sign up. Places are limited to 18 so be quick!

August 14, Kl, 17-19
Ved Stranden 10
250DKK

Jul
7

Ved Stranden 10

Christian Nedergaard of Ved Stranden 10

To mark the fact that our next event will take place there (more on that soon!), we’re profiling CPH Meal’s favourite wine bar/emporium – Ved Stranden 10.

Christian Nedegaard, Ved Stranden 10’s co-owner and a former Danish Army officer who once transported champagne glasses in his ammunition box, has been appreciating wine ‘since he was allowed to drink it’. Growing up in a food-loving family (he was enrolled in a summer-long cooking school at the age of 10) instilled in him a passion for conviviality that would later influence his attitude to wine and inform his approach with Ved Stranden.

Wines from Ved Stranden 10A year in Normandy at the age of 19 cemented a belief that life’s simple pleasures are the most rewarding: “I remember sitting in a local market with a friend and enjoying a bottle of wine and some oysters. By most standards the wine was probably terrible, but the simplicity of it, the sharing of the experience, really brought it home for me that it wasn’t about how much you pay, but how much you enjoy the moment.”

One of Christian’s goals with Ved Stranden 10 is to show Danes that wine can be enjoyed in moderation and that stopping off for a glass or two on one’s way home from work is not only viable, it’s also hugely enjoyable: “Meeting with friends doesn’t always have to be an arranged event, meticulously planned. Life doesn’t get richer than a last-minute catch-up, a glass of wine and some tapas.

“Many Danes use all their money getting shitfaced on Friday and Saturday nights drinking crappy wine. Why not meet up for half an hour after work and enjoy a glass of something more interesting? It doesn’t have to be so formal!”

Rubber stamps at Ved Stranden 10A jolly presence behind the bar, Christian greatly enjoys sharing his knowledge and encourages his patrons to further their interest in wine, no matter their level: “I think the average price of a bottle of red wine in Denmark is 29DKK and that says everything. I know that my shop is probably only of interest to a tiny proportion of the population but if I can pass on a few tips and stimulate a few people’s appreciation for wine then that’s great.”

As for the wine itself, Christian’s focus is on cool climate varieties, predominantly European: “For me it’s about the minerality, and a sense of place. I really dislike over-intellectualizing wines – these types of wine simply speak to me most. We describe them as natural, living wines instead of organic or biodynamic. There should be a feeling that you’re drinking something alive, and which reveals something of the earth it comes from.”

Ved Stranden 10 offers weekly informal tastings and is also available for corporate functions. Visit their website for more information.

www.vedstranden10.dk

Ved Stranden 10 on Facebook.