Before everyone sat down for dinner, the guests could choose between three workshops taking place at Kongsgården or at the gardens at Hengsengen. Ragna Jørgersen from BYBI talked about the bees of Oslo, Anders Næss told the story of ancient grains and Linda Jolly showed her guests the importance of compost.
Inside the barn volunteers prepared 3 long tables for 125 guests, while the cooks prepared the dinner outside on a temporarily kitchen. Most of the ingredients are harvested at Bygdøy, the vegetables at the gardens of Hengsengen, the milk and meat comes from Kongsgården, and the bread is baked by Anders Næss with ancient grains. Magnus Morveto from Food Evolution and Johan Laursen from Fru K, the cooks behind this evening’s dinner, built the different dishes around what was available at Bygdøy at the time of the season. Included in the menu were also two musical dishes, performed by Ester Orkester.
Read more about ØKOUKA here.
Film: Kristian Paulsen
Photographs: Svein G. Kjøde