Rosendals Supper Club – to follow the life in the garden on your plate!

By on February 27, 2017

From March, we start a new series of dinners at Rosendals Trädgård. During the year, we will present culinary experiences which all reflects aspects of life in the garden. It can be anything from spring’s first tender shoots to the autumn’s extravagance, feel free to share this with us. First is the theme The winters pantry and the methods we use to exploit and deepen the previous year’s tastes.

We are often asked how it is to work at Rosendals Trädgård during the darkest winter, how we relate to the contrast between the seasons, from the rich time of harvest to the bare winter period.

Well, we preserve – in our winter pantry are hundreds of cans and containers that bear witness to the past season. It may be early spring garlic shoots or late summer deep red tomatoes, we refine the raw material to maintain and sometimes create new flavors.

We use methods to exploit and deepen the garden’s harvest, we konfiterar, picklar, ferments, salts, smoke and dries to take part of the garden year round.

Friday, March 10, we open our winter pantry and invites you to a meal in the greenhouse. A six-course menu, which is a direct imprint of last year based on the art of preservation.

Billy White
Master Chef
Rosendals Trädgård

Location: Greenhouse 1, Rosendals Trädgård,
Time: Friday, March 10, at 19.00
Price: 695 SEK / envelopes
Wine package: 475 SEK / envelopes, non-alcoholic beverage package 225 SEK / envelopes
Limited seats, book in advance via www.rosendalstradgard.se & nbsp;

The next opportunity for Rosendals Supper Club will be Friday, April 7, then with a different theme related to the garden.

Food & Beverage | Stockholm
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