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

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!

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Amass Restaurant
153 Refshalevej
1432 Copenhagen K
+45 4358 4330