Event # 10

St. Pauls Apothek presents: 

“Cooking in Motion & Pollen Street Social - food and cocktail pairings”

Aarhus, Denmark

October 2014

Photos by Lucas Adler

About

St. Pauls Apothek is a food bar located in the premises of a former pharmacy in Aarhus, the second largest city of Denmark. Here Hasse Bank Johansen (owner and head bartender) and his team offer great cocktails and very tasty food.

Every year the entire team of the Apothek heads to Berlin for a couple of days to attend the Berlin Bar Convent. 

In the meantime and instead of closing the Apothek they invite guest chefs and bartenders to take over their amazing place with the intention to offer a different dining experience.

This time the lucky invitees, apart from us, were two of the world’s best bartenders Monica Berg and Gareth Evans from Pollen Street Social in London.

We were very happy and honored about the invitation and to Sussie it even felt a little extra special, as she, during a short period of time before she left Denmark, was having the pleasure to work at the Apothek.

We decided to go for a menu based on Nikkei cuisine (Japanese-Peruvian). Our menu was forwarded to Monica Berg in London who then created the cocktail pairing based on her interpretation of our written descriptions of each course.

Monica is an extremely talented and highly creative bartender and she made some amazing cocktail pairings with our Nikkei menu.

During 2 nights we served an 8 courses menu pared with a total of 5 different cocktails to 40 guests per night. 

Working alongside Monica and Gareth was a great experience and a very big pleasure. We love when food is paired with other beverages than wine! Actually, in many occasions, Sebastian’s food pares a lot better with cocktails or sake, as these types of beverages tend to handle tastes as spicy and sour a lot better than most wines do.

A big thanks to Hasse and Christian Bøjlund (former co-owner and head chef) for trusting us to "take over” their beautiful Apothek!

Menu highlights

•  Purple corn tentacles with kimchi powder
•  Avocado “tofu” with marinated salmon roes and wasabi
•  Maki causa with salmon aburi and ceviche mayonnaise
•  Takaki of beef tenderloin with yuzu ponzu and daikon salat
•  “Suspiro a la limeña”, passionfruit merengue with dulce de leche and cacao nibs