A Food Lab designed by Chef Aaron Colman and Experience Designer Josefin Vargö for Underverk’s Season 3 with public space as a theme. It was the end of summer, start of Autumn. A good time to start pickling so as to stock up over winter and time to enjoy the opportunity of being outdoors. Set in the hidden and often forgotten music pavilion in Tantolunden, Zinkensdamm. This two hour Lab explored the concept of a Hot Dog and what it could be. 3×3 hot dog inspired courses based on seasonal ingredients and one dessert hot dog were presented. Guests learned how to make a quick Japanese pickle och received a jar filled with Piccalilli to enjoy in winter. Black Lemonade made with Kurozato, a Japanese black sugar, and lemon used as a palate cleanser.
Photography: Stephanie Wiegner
Supported by Stockholms Stad