Innovation
Innovation
New ideas and solutions for gastronomy, hospitality, and farming.
Creating food and Community.
Hvordan kan gastronomi være med til at ændre en by og hvilken indflydelse vil Corona have på den dagsorden? Lyt ... Hva skal vi forvente af restaurations branchen?
Vi har haft den tvivlsomme fornøjelse af at være i professionel hi i nu snart to måneder men nu lader ... Chasing Incredibly High Quality Fish with Mathias Silberbauer Mathias Silberbauer’s story from being a student at Relæ Community to his first Michelin star. Culinary Week in Sicily with Chrisitan F. Puglisi in Fall Culinary Week in Sicily with Chrisitan F. Puglisi in Fall Michelin is Washing “The Little Red” Green A rotten clover. The new sustainability emblem quickly went from exciting to disillusioning for Christian F. Puglisi. In Pictures: Manfreds’ Birthday Dinner A look on a dinner with the greatest dishes from Manfreds’ 10 years cooked by the former chefs. Michelin Sustainability Emblem: TV2 Visits Relæ & Svanholm Michelin Sustainability Emblem: TV2 Visits Relæ & Svanholm Relæ’s Jonathan Tam On Sustainability: “It’s the restrictions that drive us.” Relæ's Jonathan Tam On Sustainability: "It’s the restrictions that drive us." Five Manfreds Regulars On Why They Return A Finnish chef, a French foodie, and more. Manfreds have gained regulars from all over. 5 Evenings with Jazz & Dinner at Rudo 5 Evenings with Jazz & Dinner at Rudo Christian F. Puglisi’s guide to eating in Copenhagen Christian F. Puglisi's guide to eating in Copenhagen A Decade with Manfreds Manfreds founder, Christian F. Puglisi, reflects on how to stay relevant after 10 years of Manfreds. Manfreds Birthday Week – 7 Days of Great Wine and Food Manfreds Birthday Week - 7 Days of Great Wine and Food Chef, Get On Your Knees and Be The Grandmother of Our Generation Christian F. Puglisi on the true value of food, and why chefs should work at a farm. How the sourdough croissants are made at Mirabelle Bakery Ever wondered how the buttery, flaky pastries are made at Mirabelle Bakery? Bæst & The Italian Food Trend in Copenhagen Bæst & The Italian Food Trend in Copenhagen The Beginning of BÆST and Mirabelle
Speaking to Politiken during construction on Guldbergsgade 29, Puglisi broke down the identities of each restaurant: “Relæ is vegetable-based, Manfreds ... Summing Up the 2019 Season at Farm of Ideas
Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and ... Should Restaurant Rankings Consider More Than Chefs?
After attending The World’s 50 Best awards ceremony in June this year, Relæ Community partner and head sommelier Alessandro Perricone ... How the Relæ Community Works Together to Reduce Food Waste
Relæ and Manfreds have always worked closely, from sharing kitchen space to ingredients. In this zero-waste video series, we see ... Magnus Nilsson and Christian F. Puglisi Make Pork Chop With Strawbe-bushi
Produced by the late, great Anthony Bourdain, The Mind of a Chef takes a deep dive into a chef’s beliefs ... Christian F. Puglisi on Compromise
They discussed his upbringing as an immigrant, raised in Nørrebro and playing football with the Turkish boys because their dark ... When Fine Dining Stops By The Farm: An Interview With Christian F. Puglisi
In the ensuing conversation, they discuss everything from Puglisi’s earliest food memories to the damaging culture around restaurant rankings.
Read ... Signe Voltelen: “Behind the seed package lies a gigantic and undemocratic seed industry”
After her work with Seed Exchange festival, we spoke with Voltelen about the history of seed saving, modern seed industry ... Phil Rosenthal: “If we could get vegetables prepared like this, we’d eat a lot more vegetables”
What could you possibly serve to the creator of Everybody Loves Raymond? Something else everybody loves of course – Manfreds ... Growing Ideas: Aaron Arizpe Gets To Grips With Farm Of Ideas
Arizpe has previously written for TIME Magazine, Bon Appétit, FOOL Magazine, Eater.com, Omnivore, and National Geographic.
Read the full piece here
Økologisk Spisemærke Turns 10
According to the Danish Veterinary and Food Administration, the “Økologisk Spisemærke is a state guaranteed label indicating that a kitchen ... In Pictures: Seed Exchange 2019
With special thanks to Svanholm, all our friends and collaborators, volunteers and the amazing guests who attended. Seed you next ... Eat Like A Chef With The Local Tongue
The Local Tongue, a “global guide to eating and drinking like a local, from those who know best,” spoke to ... Inside Fiskerikajen: A Look At Our Fish Supplier’s Sustainable Process
Fiskerakijen are one of the fish suppliers for all the restaurants in the Relæ Community. The company grew out of ... Douglas McMaster: “Waste is like climate change, it’s an attempt to manipulate nature for our own prosperity” We spoke to the Silo founder and head chef about the zero-waste movement. Heritage, Heirloom or Hothouse: Know Your Tomatoes This Tomato Season
Walking through your local supermarket you are sure to get tomatoes. Like bananas, they are a kitchen staple – inexplicably available ... Blood Origins: Christian F. Puglisi talks hunting in new documentary
Blood Origins, a media platform dedicated to sharing the stories around hunting, interviewed Christian for a documentary about his recent ... In Pictures: The Art of Natural Cheesemaking
Recently we welcomed The Black Sheep School of Cheesemaking founder, David Asher, to the farm for a 5-day intensive course ... HindsholmGrisen: “It’s up to us as farmers to tell the truth – the complete truth – about what we do.”
In this conversation between HindsholmGrisen founders Carla and Poul Lang Nielsen, Christian F. Puglisi and the rest of the Relæ ... HindsholmGrisen’s Pursuit of Ethical Animal Husbandry
HindsholmGrisen has supplied high-quality pork to BÆST, Relæ, Manfreds and Mirabelle Restaurant & Bakery for almost a decade. This pig ... Christian F. Puglisi: “We’re trying to create a model where we take all the risks”
https://www.youtube.com/watch?v=G2bXb9rX6ho
Curious as to why chef Christian F. Puglisi’s began to farm? Watch him speak on the philosophy behind the Farm ... Claus Meyer: “Our food systems are broken” Claus Meyer and Christian F. Puglisi discuss “What is a civilisation where there is no sharing of a meal?” Seed Exchange Festival Returns for 2019
Midsummer has arrived and festival season is well underway. In recent years, as the collective consciousness has become more critical ... David Asher: “I made my cheese like I did my sourdough bread” The “guerrilla cheesemaker” explains his practice and why natural is best. From Fishing to Fashion: Fiskerikajen makes its debut at Paris Fashion Week Men’s
The small fishery in Copenhagen, with its focus on sustainability, gentle coastal fishing and promoting a fair wage for local ... HindsholmGrisen Opens the Doors to Ethical Meat Production
In light of this, they are now offering an exclusive opportunity to join them on a Terroir adventure on the ... Carol Choi: “It’s a political choice to value the work of farmers so little.”
After meeting and working in the kitchens of the Relæ Community, first at Relæ, Manfreds and then at Mirabelle, Carol ... Promoting Transparency in the Coffee Market
Our dear friends at Coffee Collective, who supply coffee to all our restaurants in the Relæ Community, are pledging for ... Relæ Community Alumni Continue in Puglisi’s Footsteps
After working for the Relæ Community, Carol Choi and Francesco Scarrone started their own relationship, not just with each other, ... The Large Field at Farm of Ideas
A look back at Farm of Ideas’ original home in Lejre, written by Niccolò Vecchia for Identita Golose.
Christian F. ... Gastronomy as a Vehicle for Food Diversity
Watch this talk by Christian F. Puglisi to learn how he believes gastronomy can help enhance food diversity. Given ... Our Friendship with Coffee Collective
“We had been open for a couple of years on Jægersborggade, when one day a guy walks in and introduces ... How Sustainable Seafood Finds its Way to Manfreds
The community-focused online blog, The Obama Foundation, did a ‘A Day in the Life’ photo essay following Nima Tisdall, ... Biodiversity is a Source for Innovation
Read the article to learn about how chef Christian F. Puglisi finds biodiversity in farming as a source for innovation ... How the Mozzarella Cheese is Made at BÆST
Step inside the small dairy at the copenhagen based restaurant BÆST!
Every day, the talented cheese-makers hand-stretch fresh mozzarella, made ... Move Your Guts or Be Gutted
In this video from MAD3, chef and restauranteur Christian F. Puglisi shares the full story of opening his Michelin-starred restaurant ... What Is Good Service?
Watch the video to learn about Relæ Community entrepreneur, Christian F. Puglisi and business partner Alessandro Perricone’s thoughts on the ... The Beginning of Farm of Ideas
Back when Farm of Ideas was initially launched in Lejre, online agriculture and food magazine Modern Farmer wrote an article ... What Are We Still Growing in the Wintertime?
Words and photos by Alyssa Mittiga, previously an intern at Farm of Ideas and the Relæ Community communications office.
Each year ... The Art of Aperitivo
Written by Sonja Dajuk. Polish communications intern in the Relæ Community office and a huge fan of after-work vermouth cocktails ... Terra Madre Nordic 2018 The famous Slow Food festival, Terra Madre, was hosted for the first time in Denmark in 2018. Watch the video, ... Preserving Seeds at Farm of Ideas Why experimenting in the field, self-sustainability and preserving seeds is so important. The ‘Master Fatman’ Masters Sourdough for Smagen af Danmark Join Morten Lindberg as he samples the best Denmark has to offer.
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Hvordan kan gastronomi være med til at ændre en by og hvilken indflydelse vil Corona have på den dagsorden? Lyt ...
