We recently went to Copenhagen for a week, and were able to taste many wonderful creations that we'd love to show you! Some of this is a 'veganized' version of traditional foods we took inspiration from as well. We'll be making a fantastic sprouted rye bread for Smorrebrod, a dish inspired by the Danes penchant for asparagus and tarragon, a hearty salad with rye berries, roasted sunchokes, and pickled red onions, Frikadeller (meatballs) with hasselback potatoes, and endives in bechamel, and a Tivoli Park inspired waffle dessert with rhubarb, toasted almond, and whipped cashew. We look forward to feeding you!