I am still digesting all that I learned, saw, and did while volunteering at, and attending MAD.
The MADness began on Saturday when the NFL team (along with a Momofuku chef and a Noma stagiaire) were put to work helping the Souk el Tayeb prepare lunch for the symposium guests. The Souk el Tayeb is an open-air market which promotes small-scale farming, organic and sustainable agriculture, and the traditional culinary history in Lebanon. Seventeen of the Lebanese women who cook at this market came to Copenhagen to prepare their traditional dishes for the guests of MAD. Each women prepared the traditional dish from her region of Lebanon. The spread was incredible!
But even more incredible was the love these women shared with us, the stories they told, and the experience we shared despite language barriers.
"Souk el Tayeb’s vision is to celebrate the food and traditions that
unite communities and support small-scale farmers and producers and the
culture of sustainable agriculture.
Souk el Tayeb’s mission is to create environments that bring people
of different regions and beliefs together – celebrating the land we
love, supporting small-scale farmers and producers, encouraging organic,
eco-friendly practices, contributing to local communities, leading
research and educational campaigns about food traditions and heritage,
and promoting organic foods and a healthy lifestyle."
The kitchen was full of laughter and cheer (as well as a bit of sas and gossip).
At one moment everyone stopped what they were doing while one of the Lebanese mama's (as we called them- in the most loving way possible) started dancing though the kitchen to traditional Lebanese music. Everyone joined in clapping and hooting (and laughing hysterically).
After all of the food prep there was not an inch of space left in the fridge-
600 people- that is a lot of mouths to feed!
MAD- Day 2
Day 2 began with a delicious breakfast spread of fresh Meyers Bakery bread, cheese, jam, fresh fruit and LOTS of coffee. Then it was back to work helping the Lebanese mama's with the final prep before lunch service.
 |
| My "mama" and I putting the final touches on the fattoush salad. |
She and I became fast friends after bonding over being vegetarians. Although she spoke only a few words of English we communicated through my broken french, body language, and the universal language of love and affection. I felt like she had adopted me as one of her own. Despite her sassy-ness at times, in the end we had a wonderful time cooking together!
After everything was loaded into the truck and taken to the site- lunch service began. Some 600 hungry people emerged from the magical red tent to fill their empty bellies with some truly delicious delicacies.
Za'atar Bread, Baba ganoush, Fattosh, Lentils, Tabbouleh, and so much more!
After lunch service we were relived of our work duties and were allowed to just participate in the symposium.
Below are photos taken from inside the symposium-
 |
| Rene Redzeppi introducing speakers. |
 |
| Kund Romer |
Vandana Shiva.
 |
| Michael Twitty- Culinary Historian- Legacy of Slave Trade of US Culinary History. |
 |
| Sandor Katz |
 |
| Martha Payne- 10 year Food Blogger and Food Activist |
 |
| Diana Kennedy |
 |
| David Choe |
 |
| David Chang |
 |
| Alain Ducasse |
 |
| Roy Choi |
 |
| Alex Atala |
Lunch Day 2- Mission Chinese (these guys were awesome!)
 |
| David Change and David Choe looking fly. |
 |
| Mission Chinese- Cucumbers with Tahini, Peanut Noodles, Mapo Tofu, some kind of rice, and Purple Cabbage with Toasted Barley with some delicious sauce. YUM. |
Jay and Sarah.
After lunch on Day 2 the Dream Haggis was presented.
Bagpipes played as the haggis was ceremoniously carried in. A poem was theatrically recited and then the haggis was cut open to a whiskey toast.
The days events were followed by an after party under a bridges in the center of Copenhagen.
The tables were beautifully set with candles and bottles of natural wine as well as loaves of freshly baked bread.
Restaurant Bastard (located in Malmo) was catering the dinner.
The menu included:
Pork Terrine with Mustard
Smoked Anchovies with Bange Vert
Seasonal Vegetables- Pickled and Fresh
Bread
~
Slow-cooked Lamb Shoulder with Shellbeans and Smoked Tomatoes
~
Danish Cheese
Ice Cream
The menu included:
Pork Terrine with Mustard
Smoked Anchovies with Bange Vert
Seasonal Vegetables- Pickled and Fresh
Bread
~
Slow-cooked Lamb Shoulder with Shellbeans and Smoked Tomatoes
~
Danish Cheese
Ice Cream
A pre-dinner photo shoot with my new friend and future celebrity chef Paul Göschl. Hes only 17 and has already staged at noma and is about to help open a restaurant in Germany.
The evening was spent eating, drinking, and dancing the night away with some of the most influential people in the food industry!
Quite possibly the best weekend of my life!
