MONDAY APERITIVO

-stimulating appetite

About Monday Aperitivo: Monday Aperitivo is an informal forum, where persons can address their views with an amount of passion of a specific subject related to food.

A forum from where dialogs and discussions between sciences, craftsmanship and industry take place to stimulate the appetite for progress.

Time and place: Every last Monday of the month from 4.30 pm - 6.30 pm, people, who has a ticket, are invited to listen, comment and learn from invited speakers. There will always be more than one speaker. Speakers from different disciplines will approach up a specific subject of food and science that Monday.

The goal: We aim at creating an inspiring forum where Nordic Food Lab communicates what we do. Furthermore it is to connect, inspire, challenge and learn from scientists, chefs, students, food industry and people passionate within science and food.

This monday´s subject:

Squids of the north: Expanding deliciousness

Cephalopods include the subclasses: octopus, squid and cuttlefish, which are a common specialty in many parts of southern Europe. Amongst others, squids can also be found in the northern sea, however, they have not been incorporated into the northern food culture…yet.

In gastronomy, the preparation of squids can be one of the greatest challenges. The rubbery texture and unpleasant flavors from improperly prepared squids often result in a lower consumers’ acceptance. However, a successfully cooked squid can result in the most unique flavors and textures and has therefore great potential.

Some Danish restaurants already work with different techniques to prepare and preserve squids, such as smoking, curing, and semi-drying. Still, there is a lack of knowledge on possible preparation methods, which are however the key for implementing squids in the northern kitchens. Also, knowledge about microbiology is important in respect of food safety including storage and shelf-life. To integrate squids into the Danish kitchens and food culture it is important to know more about these 10-armed creatures in a culinary context to stimulate and challenge creativity as well as expand deliciousness.

To enlighten us about these challenges in the kitchens of restaurants, we are happy to host Paw Dalgaard, Professor in analytical and predictive microbiology, and Chef Roberto Flore, head of culinary research and development at Nordic Food Lab, who currently explores Danish squids. Also, we welcome sommelier Raffaele from il Buco to talk about the challenges of pairing beverages with squid dishes and also to provide a palette of flavors from the sea to our glasses. Furthermore, the Nordic Food Lab will present a small squid tasting prepared by our head of R&D, Roberto, and intern, Yi-Ting.

We are looking forward to seeing you at our next Monday Aperitivo at the Nordic Food Lab, the 29th January at 16.30.