Events

Chef Kyle Dudley presents “Gi Laugh Fi Jerk”

Chef Kyle Dudley presents “Gi Laugh Fi Jerk”

Hello. My name is Chef Kyle Dudley and I will be presenting “Gi Laugh Fi Jerk”.

 

This 3 course menu is my fine dining take on the classic Jamaican dish Jerk Chicken and Caribbean cuisine. Vegan/vegetarian options available.

 

 

 

Menu

 

 

 

starter

// fried plantain with poppyseed crema fresca

 

main

// jerk chicken with black beans and coconut sauce

(Breast and leg portion)

 

vegan substitute: jerk tempeh

 

dessert

// sweet potato-lime fritter

 

beverages

// ginger beer (2 X 50 cL)

 

// water and green tea

 

// "Pade's Day Off"

(Appleton Estate Signature Blend Rum (5 cl), lime Juice, coconut-rum cream, fresh pressed ginger juice with a splash of ginger beer) 1 PER GUEST

 

 

 

 

 

 

 

Thanks and see you at the dinner table.

 

Sincerely,

 

Chef Kyle

Modern Greek Taste

Modern Greek Taste

Professional chef, hosts with my friend, Ilia. Serving an avant garde menu based on greek traditional and seasonal ingredients, in a modern industrial setting, near hip neighborhood. Every dish can be altered to meet dietary needs and/or preferences, but I strongly advise against it! 

Dinner at Issam's

Dinner at Issam's

I have a passion for cooking, hosting dinners and meeting people from different cultures that greatly enriched my hosting dishes. 

 
STARTER 
Arugula salad and appetizers 
 
MAIN COURSE 
Beef straganoff with white rice and vermicelli noodles 
 
DESSERT 
Homemade dessert with tea or coffee 
 
DRINKS
Soft drinks
 
My building has no access for wheelchairs, but if you have someone who can help you, you are more than welcome to join :)

Sawatdee to Vegan Thai Cuisine

Sawatdee to Vegan Thai Cuisine

I present to you a home-cooked vegan meal prepared with 'jai' (mind) and 'hua jai' (heart). There are a multitude of dishes in the Thai cuisine that are vegan, or can be easily made vegan & with so many fresh flavours to cook with including ginger, chilli, coconut, lemongrass and lime to name just a few. 

I have put together a menu to give you a small sample of some of these flavours & textures which I find very 'aroy' (tasty).

Note: the meal will only have a very subtle chilli flavour as not to detract from the other flavours of the dish.

Snapseskole og Matrosens store kolde bord

Snapseskole og Matrosens store kolde bord

Lær at lave din egen snaps!

Christianshavns Færgecafé har specialiseret sig i at producere snapse af høj kvalitet, som matcher det traditionelle danske køkken. 

Kom med til snapse-kursus, hvor du lærer at komme i gang med at lave din egen snaps. Hvilke urter, blomster, nødder og frugter fra haven er fx gode at bruge?

Vi vender alkohol, trækketider, opbevaring, servering og ikke mindst smagning. Alle kan være med, og der vil være mulighed for spørgsmål undervejs.

Vi slutter af med at nyde Matrosens Store Kolde Bord sammen.

Snapseforedrag med smagning af snapse. Samt ”matrosens bord” (ekskl. øl og vand).

Modern Greek Taste

Modern Greek Taste

I am a professional chef, trained in avant garde restaurants and host events, to meet people and present them with traditional Greek food with my friend, Ilia. Serving a menu based on greek traditional and seasonal ingredients, in a modern industrial setting, near hip neighborhood.The menu will be accompanied by  wine etiquettes from specialty Greek vineyards! Every dish can be altered to meet dietary needs and/or preferences, but I strongly advise against it! 

Vegan Burger Friday

Vegan Burger Friday

Hello. My name is Chef Kyle Dudley and I will be presenting “Vegan Burger Friday”. Kuro Alma is a concept I developed with signature plates influenced by Asian and Latin cuisine .

MENU

 

Starter

//Toasted Pine Nut and Avocado Dip with Crostini

 

BURGER

// Green Pea and Shallot Burger with a Jerusalem Artichoke Spread

OR

// Wasabi Pea Crusted Black Bean and Avocado Burger with a Sesame Vegan Mayo

 

All burgers are served on a gluten free bun and come with a mixed green side salad dressed with pomegranate vinaigrette.

 

Thanks and hope to enjoy Vegan Burger Friday with you! 🍔🥗

Køsters Gastro-Burger & Barolo vino..

Køsters Gastro-Burger & Barolo vino..

For at det hele ikke skulle gå op i dyster finanskrise satte Morten Køster i 2009 en "Gastro Burger" med foie gras & trøfler på menukortet i sin Gourmet Restaurant i Århusgade No1, sålede at gæsterne stadig kunne nyde foie gras & trøfler, nu pakket ind i en finanskrise venlig Version - således kom Gastroburgeren til verden i Århusgade..

i 2018 findes der snart en Burger Joint, på samtlige hjørner i København - Men d.5 marts tænder Køster op i komfuret og serverer Gastro burgeren igen nu ledsaget af et skønt glas Barolo - Og mindes de gamle dage bag komfuret, nu blot med et glas Barolo i hånden ;-)) 

book dine pladser & vær med til at "gen-oplev" Køsters No1 Gastro Burger med trøfler & foie gras.

 

At the Creto- Roman table.

At the Creto- Roman table.

 

A portrait of Cretan society during the Roman occupation of the island  from the vantage point of the dining table and  kitchen.

A short lecture will be followed by a demonstration of Creto- Roman cooking methods and a lunch inspired by foods of Roman Crete and Rome.

Menu:

Zucchini salad

Moretum (herb cheese spread)

Μixtura cum sesamis (cheese, olive oil, various greens, sesame seeds)

Aliter lenticulam (lentils with coriander)

Tortion (meat pie)

Pork in a fig- wine sauce

Bread baked in testum

Gastrin (nuts and honey dessert)

 

Køsters sovseskole

Køsters sovseskole

Driller sovsen 

Det er sovsen, der gør det! Jo jo, men hvad så, når Bearnaisen skiller?
Og hvordan tryller du en hummersauce, som er en Michelin-stjerne værdig?
Meld dig til Køsters Sovseskole, hvor deltagerne får muligheden for at lære sovsekunsten fra den klassisk uddannede gourmetkok Morten Køsters egen hånd! Måske Køster også giver dig tricket til at samle Bearnaisen igen?

Pris kr. 313 (tilkøb evt. vin til arbejdet) i ”frikvarteret” pakkes de af saucerne som er vellykket i plasticbøtter – lige til at tage med hjem og imponere dine kære med.

Måske vi endda laver lidt pommes fritter til at dyppe i bearnaisen.....

Tirsdags Tarteletter

Tirsdags Tarteletter

Kom til tirsdagsmiddag, når Jeg byder indenfor til lækre, hjemmelavede Tarteletter. 

Join me for a casual Tuesday night dinner with traditional Danish Tartellet on the menu.

Asian-Latin Taco Tuesday | Vegan Menu

Asian-Latin Taco Tuesday | Vegan Menu

Hello. My name is Chef Kyle Dudley and I will be presenting “Free Asian/Latin Taco Tuesday | Vegan Menu”. Kuro Alma is a concept I developed with signature plates influenced by Asian and Latin cuisine .

 

Menu

 

// tempeh frito and mexican sofrito taco

 

//crispy jerk polenta and asian slaw taco

 

//bottomless blue corn tortilla chips + pico de gallo

 

All tacos served on a gluten free corn tortilla.

 

BEVERAGES

//strawberry-mint agua fresca

Water and green tea are complimentary.

 

—————————————————————-

 

2 taco’s of your choice and one 500ml serving of agua fresca per attendee. Chips and salsa are unlimited.

 

Thanks and see you all on March 13th at the dinner table.

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

At the Creto- Roman table.

At the Creto- Roman table.

 

A portrait of Cretan society during the Roman occupation of the island  from the vantage point of the dining table and  kitchen.

A short lecture will be followed by a demonstration of Creto- Roman cooking methods and a lunch inspired by foods of Roman Crete and Rome.

Menu:

Zucchini salad

Moretum (herb cheese spread)

Μixtura cum sesamis (cheese, olive oil, various greens, sesame seeds)

Aliter lenticulam (lentils with coriander)

Tortion (meat pie)

Pork in a fig- wine sauce

Bread baked in testum

Gastrin (nuts and honey dessert)

 

Snapseskole og Matrosens store kolde bord

Snapseskole og Matrosens store kolde bord

Lær at lave din egen snaps!

Christianshavns Færgecafé har specialiseret sig i at producere snapse af høj kvalitet, som matcher det traditionelle danske køkken. 

Kom med til snapse-kursus, hvor du lærer at komme i gang med at lave din egen snaps. Hvilke urter, blomster, nødder og frugter fra haven er fx gode at bruge?

Vi vender alkohol, trækketider, opbevaring, servering og ikke mindst smagning. Alle kan være med, og der vil være mulighed for spørgsmål undervejs.

Vi slutter af med at nyde Matrosens Store Kolde Bord sammen.

Snapseforedrag med smagning af snapse. Samt ”matrosens bord” (ekskl. øl og vand).

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

Kenko Pizza Party

Kenko Pizza Party

Hello. My name is Chef Kyle Dudley and I will be presenting “Kenko Pizza Party” This event is all you can eat. All pizzas are made with a gluten free Sicilian style crust.

 

Kuro Alma is a concept I developed that includes Asian and Latin/Spanish influences.

 

 

 

 

 

 

Menu

 

 

// korean bbq chicken & cilantro pizza

with leek-miso sauce

 

// teriyaki tempeh & fajita pizza with cauliflower sauce

 

 

 

 

BEVERAGES

 

//ginger beer (limit 2 per attendee)

 

Water and green tea are complimentary.

 

 

 

           ___________________________

 

 

 

 

Thanks and hope to see you at the dinner table.

 

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

At the Creto- Roman table.

At the Creto- Roman table.

 

A portrait of Cretan society during the Roman occupation of the island  from the vantage point of the dining table and  kitchen.

A short lecture will be followed by a demonstration of Creto- Roman cooking methods and a lunch inspired by foods of Roman Crete and Rome.

Menu:

Zucchini salad

Moretum (herb cheese spread)

Μixtura cum sesamis (cheese, olive oil, various greens, sesame seeds)

Aliter lenticulam (lentils with coriander)

Tortion (meat pie)

Pork in a fig- wine sauce

Bread baked in testum

Gastrin (nuts and honey dessert)

 

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

Øko Chicken N´ Côtes du Roussillon...

Øko Chicken N´ Côtes du Roussillon...

 

Chicken ´n Côtes du Roussillon ….

 

Klassisk Ovnbagt Øko kylling med masser af hvidløg, timian serveret med Tabouleth & estragon sky sauce. Findes der noget bedre end en sprødstegt kylling af sund & miljøvenlig opdræt....

Køster fyrer op i ovnen og steget sprøde økokyllinger som var der hjemme i Frankrig ;-)) 
Vi har hjemtaget et parti Côtes du Roussillon som vi skænker et glas på aftenen, Gilbert ( vintjener ) kigger forbi og fortæller lidt om vinen, som det også vil være muligt at købe en flaske eller 2 af med hjem - såfremt husholdnings budgettet tillader det ;-)

På gensyn Køster & Co, 

 

Vegan Pop-up dinner

Vegan Pop-up dinner

Dear Friends,

The Spring is coming and there's no better time to eat light, plant based and fresh food.

Our coming pop-up event is on the 21st of April, at 19:00 in West Side Slotermeer, Burgemeester de Vlugtlaan 125, Amsterdam.

Join us for the coming 4 course menu dinner and enjoy our chef's interpretation on a menu inspired by the spring with paired wines. Light, fresh and palyful.

In this evening we are collaborating with a table designer and musicians. 
 
 
If you don't have a credit card and you can't reserve through this website, please send an e-mail to alexander@vegansundays.com and we will send you the payment details.

Can't wait to see you there!

Love,
 
 
Alexander.
 

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

At the Creto- Roman table.

At the Creto- Roman table.

 

A portrait of Cretan society during the Roman occupation of the island  from the vantage point of the dining table and  kitchen.

A short lecture will be followed by a demonstration of Creto- Roman cooking methods and a lunch inspired by foods of Roman Crete and Rome.

Menu:

Zucchini salad

Moretum (herb cheese spread)

Μixtura cum sesamis (cheese, olive oil, various greens, sesame seeds)

Aliter lenticulam (lentils with coriander)

Tortion (meat pie)

Pork in a fig- wine sauce

Bread baked in testum

Gastrin (nuts and honey dessert)

 

Ancient Greek cheese and bread.Private cooking class

Ancient Greek cheese and bread.Private cooking class

The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.

It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes-  using archaeological data,  period cookbooks and other primary sources. The breads are baked on hot stones, in ash,  in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.

Chef Kyle Dudley presents “Kuro Alma Asian/Latin Fusion Small Plate Event”

Chef Kyle Dudley  presents “Kuro Alma Asian/Latin Fusion Small Plate Event”

Hello. My name is Chef Kyle Dudley and I will be presenting “Kuro Alma Small Plate Dinner Party”. Kuro Alma is a concept I developed with signature plates influenced by Asian and Latin cuisine .

 

-MENU-

 

Starter

//plantain and guava purée with tostada

 

 

Small Plates

// fried panko jerk snapper on habanero-mango aioli garnished with wasabi powder

 

// yakiniku grass fed organic beef taco on a bed of kimchi and mango guacamole with white corn tortilla

 

// honey tamari chipotle-lime bbq organic chicken sandwich

 

Beverages

//Endless Fiji Water + Watermelon-Kiwi Margarita 33 cl

(3 servings per attendee)

 

 

 

*Vegetarian small plate menu available. Please inquire.

 

 

 

The soundtrack for this event includes fun 80’s-90’s hip hop & soul, downtempo and lounge music (Jazzanova, Sia, De La Soul, King Britt, DJ Mark Farina etc) with plenty space to dine and mingle. Dress to impress.

 

Thanks in advance and can’t wait to meet you all 🍽🍹

Chef Kyle Dudley presents "Brunch On The Beach"

Chef Kyle Dudley presents "Brunch On The Beach"

Hello. My name is Chef Kyle Dudley and I will be presenting “Brunch on the Beach", an upscale/casual, sophisticated gathering with 

 

The soundtrack for this event includes fun 80’s-90’s hip hop & soul, downtempo and lounge music (Jazzanova, Sia, De La Soul, King Britt, DJ Mark Farina etc) with plenty space to dine, lounge and mingle. 

 

 

-MENU-

plates

// blackened seasoned polenta cake with smoked turkey bacon glazed with a agave-balsamic reduction

// gluten free hemp and almond pancake with vanilla agave syrup

// greek yogurt/gluten free granola/blueberry coulis layered in a parfait glass

 

beverages

// limeade-mint mimosa 200ml (2 per guest)

// Fiji water, organic coffee and green tea.

 

*Vegetarian small plate menu available. Please inquire.

 

 Thanks in advance and can’t wait to meet you all 🍽🍹

 

Sincerly,

Chef Kyle Dudley