Learn about the vegetables from the sea, seaweed, which has a huge potential as a food ingredient, since it is both sustainable and can taste absolutely fantastic.
Dansk Tang was started in 2007 by father and son, Claus Marcussen and Simon Weber Marcussen, who specialized in harvesting and delivering Danish seaweed. They have delivered fresh and dried seaweed to both Noma and all other Michelin restaurants in Denmark, all of whom are aware of the great potential of the delicious ingredient.
From their company in Odsherred, they host seaweed safaris, develop new dishes, and spread the word about the previously overlooked vegetable from Danish waters.
In the Live Kitchen, they will bring several different types of seaweed, and there will be ample opportunity to taste different varieties, when they share their knowledge about seaweed and give tips on how you can use the delicious Danish seaweed in the kitchen yourself.