What Do Organics Mean to Us

Every restaurant has a choice and at Amass we choose to use organic products whenever possible, from beverages to produce to meat and even some of our linens. Because of this commitment to organic sourcing, the Danish Ministry of Agriculture and Environment has given us the Gold Organic Certification, which guarantees that 90-100% of our products and ingredients are organically certified.

The Danish Gold Organic Certification is an assurance to our guests that their food and wine are free from pesticides and the meat on their plates comes from livestock in which animal welfare is paramount. Gastronomically, we depend upon the health of farmland to deliver superior ingredients not only in the present, but also year after year. By depending upon pesticides and chemical fertilizers, we don’t have that guarantee: we will eventually have to pay the price in degraded soil and inferior crops.

For us, organic products are just the beginning of a much larger dedication to ethical procurement. We want to work with vintners and farmers who also believe that organic principles are not simply a series of checks on a spreadsheet. In our kitchen, we respect the product as a whole and by visiting nearly all our purveyors, we can be secure knowing that they treat the land and natural resources with as much consideration as we do with their goods.

We also want to insure the financial health of small farms who produce specialty products. To preserve the forgotten fruit varietals, rare heritage crops and breeds, we collaborate and support those farmers who care more about saving endangered flavors than making profits.

To protect marine health, we carefully research how our seafood is obtained: All of our seafood is wild and caught using non-invasive methods such as line or non-trawler fishing. We also use wild fowl in season and herbs provided by professional hunters and foragers that not only meet but agree with our ethical standards.

We recognize not all goods can be certified organic; however, we would rather change our menu than to compromise our sourcing principles.

There are, of course, problems with organic farming, regulations and certification and we realize this. But in promoting organic practices, we hope for an agricultural future not dependent upon chemicals, high yields and minimal environmental protections, but one which has farmers working symbiotically with nature to produce delicious food sustainably.

The Long Tail of Winter

White fluffy stuff? Not so much this year... (Photo credit: Amass Restaurant)

White fluffy stuff? Not so much this year… (Photo credit: Amass Restaurant)

The end of winter in Scandinavia can go one of two ways.

Scenario 1: In February/early March the sun actually shows up. The temperature rises to 5C or 6C and everyone gets excited. Vegetation shoots up and you say to yourself, “Yes, spring is here!!!” Then it snows and everyone freaks out.

Scenario 2: From January until April, the temperature fluctuates between -5 C and 12 C.

Scenario 2 has been the trend over the past few years. I had a friend send me a picture of ramson shoots right before Christmas. Ramsons are not supposed to sprout until the end of March. Before, you used to commit to a menu to get you through the dead of winter. Those days are gone. This winter the temperature dropped below freezing for a total of 13 days. Now cooking in the Nordic regions during the winter is about being able to change and adapt. I think it is safe to say that we can all thank climate change for the variable weather patterns.


How do I give this carrot a texture and flavor beyond a normal carrot? (Photo credit: Amass Restaurant)

We’re used to working like this in the summer, but the main difference is that we don’t have the amount or the variety of products. I always start to stress a little as the colder months approach. The first few dishes seem to be missing something. But the dishes aren’t missing anything. It’s the mentality – you have to switch into a different mode. After a month, a sense of calm comes over you and you embrace the products that you have. You start to look at them for the potential they have rather than what they’re missing. You are constantly thinking to yourself, “How do I make this beet root taste more like a beet root than it does naturally?” and “How do I give this carrot a texture and flavor beyond a normal carrot?” Then right when you make peace with the winter…….it ends.

You might think that early spring comes as a relief. Not really. It’s the time of year that truly tests your capacity to keep cooking seasonally. Others order white asparagus from France and peas from Italy a month before they are ready in Denmark. You could easily give in and take the easy road. Or you can define your terroir and pay the greatest respect to it by listening to what it is saying to you. Last year we changed our menu more times in the months of April and May than we did during the months of July and August. Mother Nature was giving us a run for our money. I cursed her name a few times, but in the end it only made us stronger as a team and as a restaurant. As we enter these challenging and exciting couple of months, I want to wish every chef out there good luck. Let the products talk to you. They know what’s best.

Happy Holidays From Amass

thumb_Amass Cake 2014 close up_1024

Greetings from Copenhagen!

As the New Year approaches,  we’d like to wish all of you a happy and healthy holiday season. We can not thank our guests, friends and family enough for the support that has enabled us to become what we are today.

For those who haven’t kept in touch with us over the year, it’s been busy…and productive! We’ve expanded our sustainability initiatives, implemented a farm-to-fork program for Copenhagen schoolchildren, raised some pigs and much, much more. Below are some of the highlights from the past year and what to look forward to in 2016.

Cultivating Sustainability

Coffee Crisp Choco_1 8_2015As many of you know, we take our commitment to sustainability very seriously. From reducing our water usage, cutting down on food waste and starting a closed-loop aquaponics system in our greenhouse, we are constantly asking what more we can do to help the environment. This past June, the Wall Street Journal discussed our initiatives to fight food waste and why sustainability and deliciousness can and should go hand in hand.

In the year 2040…

In a talk given at the Food on the Edge symposium in Galway, Ireland, Chef Orlando imagines  the restaurant of the future and why environmental concerns will change the way the industry operates. Watch the talk below:

Amass Garden Kids Program

DYRK 4.20_7Thanks to the generosity of Danish Ministry of Environment and Food, we have started a farm-to-fork program for at-risk youth in Copenhagen. We’ve teamed up with the urban gardening non-profit, DYRK, and sustainable farming designers, BioARK, to help children plant, harvest and cook their own vegetables while learning about sustainability, environment and food systems. For more information about the program, please click here or go to our website.

The World’s 50 Best Restaurants

Amass Top 100We were thrilled and humbled to be named number 66 on The World 50 Best Restaurant list this past June.  We thank our staff, guests and family for believing in what Amass has become.  With all your support, we will continue to strive and do better every day.

What’s in Store for 2016

We are never at rest and next year is no exception. For those of you that can’t make it to Copenhagen, Matt will be participating in two events this spring: Speaking about food waste at Identitia Golose Millano, March 6-8, in Milan and cooking with chef Enrique Olvera and the team from Los Angeles’ Providence on March 28th. For the most up-to-date information about our upcoming events, please check our website or our Facebook and Twitter feeds.

Glædelig Jul og Godt Nytår

The Team at Amass


Running a Restaurant in the Not Too Distant Future


Just over a week ago, 190 nations gathered in Paris at the United Nations Climate Change Conference. After years of failed meetings, this meeting was extraordinary in that all participating nations, including the EU, United States, India and China, finally pledged to make a concerted and united effort to combat climate change and avoid the catastrophic 2C threshold.

With this in mind, this is the last in our blog series, “On the Path to Sustainability.” We peer into the future of our industry in which climate change is not some remote scenario, but one that is a present and glaring reality.  

Running a Restaurant in the Not Too Distant Future

First, I’m going to have to admit that this talk is purely speculative. My hope is that we never reach the point where the environment is so decimated that all of these policies and practices will be the norm. Whatever does happen in the future, I believe that we need to be proactive. If we wait to respond to an ever-changing world, then it will be too late.

The taxman commeth...

The taxman commeth…

Twenty-five years from now, the restaurant industry will be a very different landscape. We will be one of the highest taxed industries on the planet. These taxes will be based upon our waste output. These taxes will force us to work in particular ways. If we don’t work within these parameters, then it will not be financially possible to run a restaurant. If you think about it, the entire concept of a restaurant is based upon refining a product. And inevitably with that refinement is waste. So instead of just refining, refining, refining, we will have to find ways to re-refine the waste from what has already been “refined.” This process of re-refinement will produce less waste and thus, less tax. We will have to adopt this way of thinking because in the future, the amount of waste that you are allowed to produce will be directly related to the amount of guests that you have in your restaurant. If you exceed your allowed quota, then you will be heavily taxed. Once again, less waste equals less tax.

Green for being green.

Green for being green.

It may seem that I’m making the government to be this voracious tax monster, but in fact they will want to work with us. They will offer tax breaks for many different waste/carbon reducing practices. With regards to the tax for waste, if you produce less waste than your estimated limit, then you receive a tax break. The less trash that municipalities have to remove means lower costs for the city and a lower carbon footprint.

Governments will be quite strict on carbon emissions as well, thus making it too costly to order products from overseas. Again, they will offer rewards to buy local. If you order products from within a certain radius of the restaurant, then you will also be given tax breaks on these products. The closer the product, the less tax you pay on the product. This policy not only reduces carbon emissions, but also has the potential to stimulate the local economy. Because of the link between carbon miles and product, I believe that cuisines will become more defined. They will truly represent their local terroir and environment. Chefs will be forced to innovate, because when tomatoes are out of season, one won’t be able to order them from Spain. There will be no safety net for lack of creativity. I believe we will see a new revolution in culinary innovation on a scale we have never seen before in our industry.

But the carrot and stick approach won’t be limited to the purchasing of products. Governments will start to offer subsidies for restaurants that want to take over reclaimed land to grow their own vegetables. This greatly reduces carbon emissions and allows the restaurant to compost, thus drastically reducing their waste output.

The days of the chateaubriand are over.

The days of the chateaubriand are over.

Then there is the question of how we use the actual products we have. We will have to use the whole product, i.e. the whole animal or plant. It is not simply a question of the amount of waste produced, but also a question of cost. The products we take for granted now will be so expensive that the only way to get a return on our investments will be through use of the entire product.

This future is both scary and exciting. If we wait too long to change how we think, it might be too late. For me, that means being proactive rather than reactive. Of course it is a gamble to change now for a future that might not be a reality, but the price we pay for not acting is much higher.

Tomato Sunset

Noooo!!! Don’t Throw That Out!

Coffee Crisp Choco_1 8_2015

These coffee crisps are made with used coffee grounds from our coffee service. (Photo credit: Amass Restaurant)

If any of you have been following our “Path to Sustainability” series, you’ve probably realized I’ve mainly talked about practices that require some space and freedom. I am thankful for the space that we have and I realize that not everyone can do this; however, you still can work sustainably with much less space than you think. In this post, I want to talk about some of the things we’ve been doing in our kitchen to cut down on food waste that doesn’t require a garden or an outdoor space.


We go through a lot of coffee….

Coffee was probably the instigator for our zero-waste mindset. While we were saving all our coffee grinds for compost and after a year-and-a-half of looking at that five-liter container of grinds, you start to dream about them. If you’ve never sniffed used coffee grinds, they very much still smell of coffee – maybe not the best coffee you’ve had, but it’s very obvious, you have coffee. I figured that if I could still get a good whiff of coffee in grinds, there still had to be some usable flavor somewhere. But the question was how to get at it so we could extract the most taste out of every last grind.



We first started by roasting beets in the grinds. It brought out licorice notes in the beets. But we found another way we could use them that didn’t involve any residual waste: We made them into crisps! We first dried the grinds overnight in a dehydrator and then ground them to flour-like consistency. We then added oat flour, cooked it into porridge, and then added butter and sugar. Finally, we spread it thinly onto a baking sheet and roast them in the oven to make a thin cracker/crisp. Believe it or not, they taste like dark chocolate and we serve them with our coffee service. We also have infused them into brown butter to be served with game. At this point, we had to cut back on kitchen uses, because our earthworms and compost missed their regular doses of grinds.

Water water everywhere....

Water water everywhere….

In addition to finding new uses for coffee grinds, we’ve found other uses for kitchen trim that would have normally have been composted or thrown out. All the stems from the various plants we use in the kitchen are salted, dried and ground for use as seasoning. Used tea leaves are put into vinegars and marinades. But probably the biggest move we’ve made in conserving resources was looking at our water waste. We started saving all the water we use for ice baths, circulator baths, water bottles from service, etc. and we found that at the end of each night, we had about 60 to 80 liters of water that would have normally all gone down the drain. Now all that water is saved. We boil the water to sterilize it, and then re-use it for our circulators, cleaning, garden plants and fish tanks in the greenhouse. We’re not only doing our part in sustainable practices, but we’re also saving a lot of money on our water bill.

Drying stems for seasoning.

For us, these little steps, like saving water and coffee grinds, prompted us to re-evaluate all the things we once tossed out. But you don’t have to work at a restaurant to do this: anyone can do it. I hope our examples can inspire you to come up with new ways to stop food waste and if any of you need some help on food waste or any of our other sustainable practices, please don’t hesitate to email us at info@amassrestaurant. We’d be happy and honored to help out.

What Do You Get When You Sand 600 Bricks?

Constructing our keyhole gardens.

Mikkel of BioArk helping us construct our keyhole gardens.

In the last post I talked in depth about the amazing world of compost and earthworms. Separately they are amazing but what happens when you build a platform for the two? Magic. The next stage on our path to sustainability is “The Keyhole Garden.”

How did this happen? It all started with a conversation I had with the guys from BioArk. We wanted to find ways to reduce our kitchen waste as well as find self-sustaining growing beds for the garden. Mikkel then suggested keyhole gardens. He sends me a link about them and next thing I know, I was lying in bed at 2 AM reading about the origins of the keyhole garden. Apparently, it’s a common growing medium in Africa. For those who aren’t familiar with a keyhole garden, it’s a circular growing bed with a maximum diameter of two meters, a height of about 80 cm and a 25 cm wide cylinder in the middle made of chicken wire. There is a small wedge cut into the outer circle that abuts the inner cylinder to allow for standing access: It basically looks like a huge wheel of cheese that someone took a giant wedge from. It’s hard to visualize this, but it all makes sense when you see the photos.

How did we construct this thing?

The construction of the whole bed goes something like this.  The outer wall was made of reclaimed bricks from a demolished building in the neighborhood. By reusing the old bricks, we were not only sustainable but also saved money.

Got cardboard?

Got cardboard?

The downside to having free bricks was that we had to sand down about 600 bricks so they would stack properly. The amount of time and work it took us to do this was mind-boggling. I had to keep on telling myself that this was all for a good cause. After we finished the brick frame, we starting filling in the base with carbon and nitrogen-based elements. Luckily for us, this was the fun part. We used over a week’s worth of unbroken wine bottles to fill the base ­– this was to allow oxygen to percolate through from underneath the growing medium. And here’s comes the good part: for each garden, we saved about one month’s worth of blank brown cardboard from the kitchen. Then you place a layer of cardboard down, soak it with water and then add horse manure and the earthworms. You make about 10 layers of this and then put 10 cm of soil on the top. Give it about five to six weeks for the earthworms to metabolize the carbon and nitrogen then you can add your wet kitchen waste (anything compostable like vegetable trim, but no onions or citrus fruits!) to the center cylinder. At this point, the earthworms go to town with all those organic materials and leave worm castings to fertilize the plants growing above it. And it doesn’t even have to be watered often because it draws water from all the fresh wet kitchen waste.

This project was truly a team effort. I think at one point there were twelve of us working on the gardens at once, and at least one point throughout the day, we were all cursing those bricks. But the results were worth it. Plants that come from the keyhole garden are incredibly prolific and best of all, everything tastes fantastic.

For those who want to build their own keyhole garden, here’s the list of materials we used for our 2 beds. And all of it was material that otherwise would have been thrown out.

  1. Two weeks worth of used wine bottles
  2. 600 reclaimed bricks
  3. Two weeks worth of brown (non-bleached) cardboard
  4. Horse manure from Christiana (they apparently have a problem giving it away)
  5. AND 50 hours of blood, sweat and a few tears

I hope this post inspires some of you to try to build your own keyhole garden. And if any of you need some cardboard or a couple of starter worms, please don’t hesitate to send us an email at the restaurant. There’s nothing more we’d love to do than to help others kickstart their own keyhole garden.

Pay dirt!

Ready for seeds!

Five Questions for Guest Chef Brandon Baltzley


Brandon_Baltzley_Gotham_Nine Live_author photo_credit Claudio Marinesco

Chef Brandon Baltzley of Ribelle restaurant in Boston is our guest chef for our Spontaneous Combustion dinner on October 28, 2015. While many in the U.S. know him from his book, Nine Lives, we thought we would introduce him to Copenhagen by asking a couple of questions.

What are you looking forward to the most in coming to cook with us?

Collaboration is a huge part of my pantry. Bouncing ideas off of one another is a crucial part of making a good dish great. I think cooking at Amass is a huge opportunity to work with like-minded cooks in order to create some amazing new ideas on a plate.

You’re known for not planning your dishes until the day of service. How does that work in practice and what are the challenges in cooking on the day?

I like working out of spontaneity.  I find dishes to be overworked and overly thought-out when there is too much planning involved. If we approach a dish at Ribelle, it is usually with little to no planning. That’s not to say the dish may not evolve over time. We fine tune things all the time, but it’s also difficult when we only have a finite period of time to make an idea into a great dish, as the shelf life of a dish on our menu lasts about three weeks.

How do you keep yourself motivated every day as a chef?

The people around me keep me motivated. Their drive drives me. If I didn’t surround myself with the best than I’d have a hard time getting up everyday. The creative expression is a big factor as well. My mind moves constantly so I have to as well

Sustainability has been a large part of your cooking profile. Why is it so important to you?

I think as humans we have a role to live our lives sustainably and as chefs, we have a role to teach others about it. We use whole animals, sustainable fish, forage responsibly, compost, and use as little water as possible. It’s our world now, but I’d like it to be around for my grandchildren.

What do you think are the biggest challenges for the next generation of chefs and restaurants and how can we solve them?

I think our food systems are changing at an alarming rate. I think chefs of the next generation are going to have an important role in new educating others, not just in the kitchen, but also in universities, symposiums, and even in politics. I think there are very large shoes to fill in a sense of what certain chefs are trying to do today, and even larger ones when environmental issues come in the future. We have to do our best to train our cooks to be the chefs who we couldn’t be ourselves.

For more information regarding our dinner with Chef Baltzley, please go to our Events page. Reservations can be made on our website, www.amassrestaurant.com.

Amass Newsletter Fall 2015

The Amazing Pig Out

What’s better than a pig party? A pig party with a point. The goal of the Amazing Pig-Out is to demonstrate that deliciousness and animal welfare can and should go together. Thanks to the work of Ane and Jens of Muld Farms, our pigs have been raised to specifications, having all the space, food and love that livestock should have.
In that spirit, we are also donating 50 DKK of every ticket to the Amass Green Kids Program. Everyone should know where their food comes from and children are no exception. By teaching the next generation about sustainable food practices, we hope to promote a better food system for all.

12.00 – 20.00, 6th of September 2015
What: What better way to honor the lives of these five amazing creatures than by cooking them with the utmost respect. We will be preparing the pigs in three different ways: two will be smoked courtesy ofWarpigs; two will be grilled in the garden; and one will be confited.
TAPO Lunch 12.00 – 16.00 for 300 DKK
TAPO Dinner 17.00 – 20.00 for 300 DKK
TAPO Kids Menu (up to 12 yr) 100 DKK
Mikkeller Beer for sale from 12.00 – 20.00
Where: Amass Gardens, Refshalevej 153, 1432 Copenhagen

Good to know:
There are activities for children. Take a blanket. Clean up after yourself. AND bring good vibes. Wine and juice are available for sale on site.

Save the Date – October 28th, 2015

We’re having friends over for dinner! Chef Brandon Baltzley of Ribelle restaurant in Boston will be our guest chef on October 28th, 2015. Known for his commitment to sustainable and local food sourcing, Chef Baltzley has worked with several organizations to promote environmental awareness within the restaurant industry. His memoir, Nine Lives: A Chef’s Journey from Chaos to Control, was published by Gotham in 2013.

Follow our Facebook andTwitter accounts for more details to come.

Community Initiatives

In Milan at the end of September? Chef Orlando in cooperation with Massimo Bottura and Caritas Ambrosiana, will be guest chef for the charity event Refettorio Ambrosiana .

As part of the World’s Expo in Milan, Refettorio Ambrosiana is a project conceived by Massimo Bottura to use the food “waste” from the Expo to feed Milan’s neediest. Guest chefs, including Ferran and Albert Adrià, Alain Ducasse and Rene Redzepi, will also join Chef Bottura in this initiative in generosity, charity and food.

To find out more about this incredible program and to donate please click here.

Potato Bread Recipe

You want to know how we make our fermented potato bread? After receiving many requests, we finally released the recipe on our blog:blog.amassrestaurant.com.

If you do decide to make the potato bread at home, we’d love to hear about your experiences, questions or suggestions regarding the bread. And if you put your version of our potato bread for the world to see, tag us using “#amass” so we can see you handiwork!

Our Website: www.amassrestaurant.com
Facebook: www.facebook.com/amassrestaurant
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Amass Restaurant
153 Refshalevej
1432 Copenhagen K
+45 4358 4330

The Path to Sustainability

Our garden as an infant.

Our garden as an infant.

When we first opened Amass, the first six months were a whirlwind and we were just getting our footing in running a restaurant. In retrospect, I feel a bit guilty that we didn’t have the wherewithal to make Amass a sustainable restaurant from the beginning. It wasn’t until our first holiday closure that we actually had some time to review our first six months as a restaurant. At this point we wanted the restaurant to reflect upon what was truly important to us. It was a no brainer: We were going to try to make Amass as sustainable as possible.

The garden was our obvious starting point, and we are very fortunate to be able to have this opportunity. But with this opportunity, we bear a responsibility to work sustainably. Like all new projects, we wanted to do everything at once. I spent late nights poring over sustainable garden systems and nerding out on composting practices on the computer. But I realized that there was no immediate gratification when it came to sustainable gardening. This process was going to take time if we were going to do it properly. But this was not just about setting up a physical system ­– we all had to be mentally committed as well. Basically, if your employees aren’t as passionate about separating different types of waste or saving excess water, this was going to be an exercise in futility. Luckily, this was not a difficult idea to sell to the team. They realized as much as I did that this not only benefitted the restaurant, but it was part of a larger vision about our obligation to the environment.

From there, the project just snowballed: We keep on discovering new ideas and solutions. Over the next few entries, I’ll talk concretely about how we started on this path, the decisions we’ve made and the lessons we’ve learned along the way. In doing this I hope that other people will take bits and pieces of this information and try to apply it to their kitchens – restaurant or not. For us, the garden opened up possibilities that we could have never have done if we were confined in the city. But just because you don’t have a garden, doesn’t mean that you can’t replicate some of the initiatives that we do here, whether you are in a restaurant or a home kitchen.

So after that long introduction, I want to start off with my first and probably one of my biggest failures (and there have been many…) in our quest for sustainability: COMPOST.

My Relationship with Compost

The wrong way to compost.

The wrong way to compost.

When we first opened, composting was the obvious thing to do. We have a garden, the garden needs nutrients, we have lots of organic kitchen waste, so let’s compost!!!!. Wow, I couldn’t have been more naive about how to go about it. My original thought was, “Let’s build a couple of boxes to dispose of our kitchen waste and magically we’ll have fertile compost for our planters!” Wrong! It wasn’t until 5-6 months in that I realized that something was going quite right. It was winter and despite it being around 2 C, the compost was giving off a rancid smell. Something was obviously not working. Coincidentally, around the same time that my compost was turning into a stink bomb, we met a couple of guys that had just started a business called BioArk. Mikkel and Lasse were hard-core sustainable urban gardening junkies. As BioArk was just starting out, they suggested collaboration. They use our garden as a lab for their ideas, and we would get cool gardening systems in return. We couldn’t have asked for a better deal. When it came to our composting practices, I showed Mikkel our boxes and unloaded a whole bunch of frustration. Right there, I got a quick lesson in how to compost properly, and from there on in, I was hooked on composting.

Basically, what I realized is that our compost needed some serious vitamins. For those of you who aren’t familiar with the process, successful composting is a balance between nitrogen (as in kitchen waste) and carbon (for example, shredded cardboard, wood chips, straw, etc.). Our compost desperately needed a source of carbon and guess what? All the brown cardboard we had been placing into the recycling bin could provide us all the carbon we needed. It was right in front of us all along and thanks to that little bit of knowledge, we just decreased our trash pick up by one third.


The right way to compost.

But this was not the end of my compost woes. In theory, composting sounds simple. You add carbon to nitrogen so you can promote the decomposition, not rotting, of organic matter. But in reality, it’s not that simple at all. The point of composting is to encourage the growth of good bacteria which breaks down organic material into nutrients that plants can use, as opposed to bad bacteria that will only give you nasty smells. And that’s not all. Compost has to be “cooking” – that is, it has to be within a certain internal temperature to promote the breakdown of matter. And if anyone knows the weather in Scandinavia, it’s a problem, especially if you have an outdoor composting system like ours. What happens when the temperature drops? It gets really moody, thus there needs to be a certain volume of organic matter in order to keep at a steady temperature. And your bacteria have to breathe. As the material decomposes, the organic material compacts itself, thus asphyxiating your bacteria. To insure that there is an adequate source of oxygen for all bacteria, you have to constantly turn it to distribute air throughout the box. At this point, we’ve changed our composting systems about four times. It’s become an obsession. Just when we’ve got one system down, I starting thinking “there must be a better way that I just don’t know about.” That’s when you find yourself wide-awake at two-thirty in the morning ruminating new ways to compost.


The Amazing Pig Out




What’s better than a pig party? A pig party with a point.  The goal of the Amazing Pig-Out is to demonstrate that deliciousness and animal welfare can and should go together. Thanks to the work of Ane and Jens of Muld Farms, our pigs have been raised to specifications, having all the space, food and love that livestock should have.

In that spirit, we are also donating 50 DKK of every ticket to the Amass Green Kids Program. Everyone should know where their food comes from and children are no exception. By teaching the next generation about sustainable food practices, we hope to promote a better food system for all.

When September 6th,2015, 12:00 – 20:00

What What better way to honor the lives of these five amazing creatures than by cooking them with the utmost respect. We will be preparing the pigs in three different ways: Two will be smoked, courtesy of Warpigs; two will be grilled in the Amass garden; and one will be confited.

Where Amass Gardens, Refshalevej 153, Copenhagen K 1432

Tickets Available www.billetto.dk/tapo

Lunch: 12:00 – 16:00 for 300 DKK

Dinner: 17:00 – 20:00 for 300 DKK

Kids Menu (up to 12 years) 100 DKK

Mikkeller Beer on sale on-site from 12:00-20:00

Good to know: There are activities for children. Take a blanket. Clean up after yourselves. AND bring good vibes. Wine and juice will be available for sale on-site.

The Amazing Pig Out Partner Descriptions

Amass Green Kids Program: The Amass Green Kids program works with at-risk youth in Copenagen schools to teach them about food, agriculture and cooking. Using a hands-on approach, schoolchildren learn about the natural world, food proudction and taste by growing, harvesting and cooking season produce in Amass’ gardens and kitchen.

MULD: MULD is a farm run by Ane Rørdam Hoffmeyer, a former designer, and Jens Vestergaard, a former chef. Envisioning a seamless space from farm to fork, MULD is currently in the works for building a community kitchen to share their dream with others.

ODC: Two years ago Jonathan Soriano and Joachim Friis, with a group of other creatives, bred eight happy organic pigs on beer as an installation project, with the result being a food collective called ODC. Focusing upon sustainability, quality and community, this project became the springboard for various food ventures such as pop-ups and a soon-to-open online butcher.

Jody Barton: Jody is an Illustrator, animator, art director and designer from the UK with a wide array of skills and experience in editorial, fine art and commercial image-making. He offers a complete design and art direction services with more than 10 years experience. He is currently based in Copenhagen and represented worldwide by the Big Active agency, London.

Mikkeller: Eight years ago he was a math and physics teacher that started experimenting with hops, malt and yeast back home in his kitchen in Copenhagen. Today Mikkel Borg Bjergsø exports his micro brewed beer to 40 different countries and is internationally acclaimed as one of the most innovative and cutting edge brewers in the world.

Amass: Opening to critical acclaim, Matt Orlando, head chef and owner, opened Amass in July, 2013 at the former Burmeister and Wain shipyards on Refshaleøen. Paying tribute to local farmers and purveyors, Amass celebrates the products of the region and reflects the rhythms of the season.

Amass Green Kids Program Black