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The Amazing Pig Out is back!

And this time, we have invited some friends who respect animal welfare as much as we do. Christian Puglisi (Relæ, Manfreds, Bæst, Mirabelle), James Lowe (Lyle’s London), Victor Wagman & Sam Nutter (Bror & Ante), Doug McMaster (Silo Brighton) and Mikkel Hasselager (Spis Min Gris) will be joining us and each preparing a dedicated part of the organic pigs from Knuthenlund Farms for a picnic-style party at The Amass Garden on June 19th.

Why does animal welfare matter? Happy pigs are tasty pigs. How do we know? Because we taste the difference. At Amass, we believe that ethical livestock practices and deliciousness go hand in hand. By buying and eating properly raised livestock, we support a food system that can and does prioritize the health of the environment, animals and humans.

50 DKK of each ticket sold will benefit the Amass Green Kids Program. The Green Kids Program is a farm-to-table program for at-risk youth in Copenhagen. By helping children understand food systems, hopefully we can ensure healthier and more sustainable eating habits and preserve the food we love now and in the future.

 

 

TAPO

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Amass Gardens // 153 Refshalevej // 1432 Copenhagen K
Sunday, June 19th // Lunch: 15-19 // Dinner: 20-24
Adults 450 DKK* & Kids 300 DKK* (lunch only)

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*50 DKK of each ticket sold will directly benefit the Amass Green Kids Program

 

menu

forben

James will be cooking the Shoulders
LYLE’S LONDON

hovede

Sam & Vic got the Offal & the Heads
RESTAURANT BROR

bagben

Christian and his team got the Hind legs
RESTAURANT RELÆ

ryg

Douglas will be working the Loins
SILO BRIGHTON

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Mikkel will spit roast a Whole pig for the afters
SPIS MIN GRIS

mave

Matt & his team will work the Belly
AMASS

BEVERAGES
Will be available on site for purchase

MUSIC
Brought to you by Firehouse Soundsystem

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James Lowe is the chef of Lyle’s in London’s Shoreditch, launching in spring of 2014. Focusing on seasonal British products, Lyle’s received its first Michelin star a year after opening in 2015.
lyleslondon.com

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Sam Nutter and Victor Wågman are the head chefs and owners of restaurant Bror and Ante in Copenhagen. Their first restaurant, Bror, opened in 2013 focusing on simple yet vibrant food using Northern European ingredients. Their second, more formal restaurant, Ante, recently opened in March 2016.
restaurantbror.dk

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Christian Puglisi is the head chef and owner of Michelin-starred Relæ as well as Manfreds, Bæst and Mirabelle in Copenhagen. Dedicated to animal welfare and responsible agriculture, all of Chef Puglisi’s restaurants have been organically certified. Relæ has the special distinction of being the only organically certified Michelin-starred restaurant in the world.
restaurant-relae.dk

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Doug MacMaster is the head chef and owner of the pioneering zero-waste restaurant, SILO Brighton in the UK. At SILO Brighton preserving natural resources is an everyday imperative and SILO Brighton’s sourcing, cooking and architectural features are a manifestation of this belief.
silobrighton.com

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Mikkel Hesselager is the founder and owner of the organic/biodynamic butcher Spis Min Gris in Copenhagen. Both his training as a chef and his childhood in the Danish countryside has formed Mikkel’s dedication to animal welfare and sustainable livestock practices.
spismingris.dk

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Matt Orlando is the head chef and owner of restaurant Amass. Amass opened 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 garden and the seasons. Amass’ garden, the location of Amazing Pig Out, is a reflection of our ethos and our commitment to sustainable gastronomy.
amassrestaurant.com

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In 2013 Jonathan Soriano and Joachim Friis, bred eight happy organic pigs on beer as an installation project, with the result being a food collective called ODC MAD. Focusing upon sustainability, quality and community, this project has become the springboard for various food ventures such as pop-ups, restaurants and their organic online butcher shop, where their goal is to make good quality organic meat available to everybody in Denmark at fair prices.
odc-mad.dk

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The Amazing Pig Out logo and illustrative DNA is made by Jody Barton. Jody is adept at getting through the fog of messages in the overloaded world of media communications. His work is very direct and inventive, approaching the construction of visual solutions in a unique way, testing and re-testing solutions, always looking for strong reactions to his humorous and visceral styling. Often working in bold and simple marks made with his huge collection of marker pens, Jody cuts to the quick to deliver impact and intelligence in equal measure.
www.jodybarton.com

 

 

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TAPO

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Once again we are staging this event at the Amass Garden.

Via Car: Check the map for directions.

Via Public Transportation: (Bus, Train, Metro): Click here for times and transportation options. The closest metro station is Christianshavn St. (35 min walk)

Via Water/Harbor Bus: Line 991 and 992 takes you directly to and from Amass from popular destinations in the city (Royal Library, Opera etc.).

The Amass Garden
Refshalevej 153
1432 Copenhagen K
Denmark



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Everyone should know where their food comes from and children are no exception. By teaching the next generation about sustainable food practices, Amass hope to promote a better food system for all.

The program gives schoolchildren in socially challenged communities in Copenhagen to learn about the sustainable food system where the Amass garden is part of the programs curriculum.

In that spirit,  The Amazing Pig Out is donating 50 DKK of every ticket sold to the Amass Green Kids Program.

For more on the Amass Green Kids Program go here.

greenkids

TAPO_history

2016
The Amazing Pig Out (IV)
Amount of good organic pigs: 6
Farm: Knuthenlund
Expected guest: 500 (1 day event)
Chefs/Team: BROR, LYLE’S, RELÆ, SILO, SPIS MIN GRIS & AMASS
Venue: The Amass Garden, Copenhagen K

2015
The Amazing Pig Out (III)
Amount of good organic pigs: 6
Farm: Mulddamgården
Guest: 500 (1 day event)
Chefs/Team: Team Amass
Venue: The Amass Garden, Copenhagen K

2014
Our Danish Pig (II)
Amount of good organic pigs: 2
Farm: Bosoyregaard
Guest: 150 (over 3 days)
Chefs/Team: SILO BRIGHTON (Douglas McMaster)
Venue: Under The Bridge, Rosforth & Rosforth, Copenhagen K

2013
Our Danish Pig (I)
Amount of good organic pigs: 8
Farm: Risbjerg Landbrug
Guest: 150 (over 3 days)
Chefs/Team: Douglas McMaster & Alex Jensen
Venue: Olsen +3, Copenhagen S

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Contact us!

For any further information regarding the project please contact us at info@odc-mad.dk and we will do what we can to accommodate your request.

www.odc-mad.dk
www.amassrestaurant.com

 

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