Dinners play an important role within families and friends, the time where a couple or a group meet to enjoy a good meal together. It does not have to be fancy or cooked by a chef, but needs to be nice and cozy – have to feel like home.
Dinners bring people together, in different ways. They create space for people share their happiness, problems, work, experiences and moments. The time after a long day, where you are looking forward to eat a tasty meal with your beloved ones.
Dinners are even nicer when its slow – slow dinners. It starts from deciding the menu to actual serve. Menu is set – maybe it is full of vegetables, maybe spicy or maybe sweet. Then, it is the time to pick up the ingredients from the garden (if possible) or grocery store. Choosing carefully, one by one, and understanding the role of each ingredient on the plate. Again, does not have to be a fancy dinner – simplicity sometimes tastes better.
The ingredients are picked and brought home. The menu is set and the cooking process starts. Maybe by preparing the starts, or by chopping the vegetables while the water is boiling (guests arrive). People have different styles, and that what makes a meal never tastes the same, even if they share the same receipt. But secrets apart. The meal is cooked between pots, music, talks. Some guests come to look at the boiling pots, others come to take an extra glass of wine – some give opinion, others try to stir the rice.
The time goes fast, and the expectations are usually high. Dinner is ready and served. Maybe there is a brief explanation on the menu, maybe there is not. We all sit, taste, eat – and repeat. It is night, and the most cozy feeling is spread throughout a shared table.
Frama CPH offered in August 2016, 3 shared dinners, which the concept is basically that you sit and enjoy a great evening and meal with strangers. They opened their doors and invited different people to come and join their team + chef Mikkel Karstad. The guests list varied from designers to engineers and anthropologists. We all had different backgrounds, but yet shared the same interest – we were all in that concept together.
Frama CPH is a very welcoming place, and the hosts are very friendly. They introduced the place, the chef and the shared table. We could chose our seats, as well introduce ourselves to the other guests. We sit on the corner, and four ladies joined us afterwards. A photographer, a graphic designer, an anthropologist and a business woman. We met each other, talked, ate, cheered. We talked about Copenhagen, our professional experiences, places we have been. It was fun, and very hygge, as we say in Denmark – a term which has no translation, but it can carry coziness within the meaning.
Shared table is a sustainable leaving mode. First, by Frama using their work space to another purpose. Space is a resource and when shared brings it value. Secondly, by inviting people to connect – sharing knowledge is a away to engage people together, as well to introduce their design. Thirdly, when you share/serve big plates, as it happened, the food waste is lower. All points described can be achieved not only at a special event, but within home dinners.
Lets share more dinners, and waste less food.
Mikkel Karstad is a Danish chef, known by using simple ingredients to make great food, always by focusing in local elements. Local resource is another living mode, and yet reachable by most of us. He is a chef, a cookbook writer and a nature lover. You can check more about his work and food here.
written by Camila Buschle
photo by Camila Buschle