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IN THE MOMENT WITH DAVID ZILBER

Copenhagen-based @david_zilber is a chef, fermenter, food scientist, and New York Times best-selling author. He shared the moments from a typical spring day in the city, working on his upcoming book and preparing a dinner for friends.

URBAN FORAGING

I’m starting the morning with urban foraging for my dinner. It’s a nice day with capricious weather (a standard Copenhagen spring) – hence the shorts, tee and raincoat. Assistens Cemetery is actually full of wild plants if you look close enough, and this time of year is wild garlic season.

 

“THIS TIME OF YEAR IS

WILD GARLIC SEASON.”

 

The fresh garlic will be perfect for the homemade pizza I’m planning tonight, but don’t confuse ramsons with poisonous lily of the valley! Always give them a sniff for a delicious garlicky aroma before picking. I also stop by @TorvehallerneKBH market for the rest of the ingredients I’d be chased off someone’s property for “foraging”.

LAZY AFTERNOON

A lunch out calls for an outfit change – a shirt, vest, and wide trousers. Dipping into Filippa K’s womenswear offers me silhouettes you wouldn’t normally see for men. I don’t think it’s daring or revolutionary for men to sport womenswear, just more options for great cuts and alternative outlines.

I love having a lazy afternoon camped out at @lillebakery in Refshaleøen. It was started by a couple lovely colleagues of mine. Cozy vibes, simple and delicious food, good coffee, great bread. Can’t go wrong stopping by here. It has great views, and did I mention great food?

WEEKEND WRITING

And now to pencil in a little weekend writing… (books on the science of fermentation don’t author themselves). My favourite place to think is hands down Copenhagen’s Black Diamond Library. The best spot in the whole library is the old reading room – it smells like clever thoughts.

PIZZA NIGHT

Now we’re back at mine! Time to start prepping dinner for some friends. I’m dressing the pizzas dressed in Filippa K… It’s a wonder I can do this without wearing the sauce too.

 

“RAMSON PESTO, RAMSON LEAVES,

WHITE ASPARAGUS AND LARDO…

SPRINGTIME ON A PIE.”

 

I remember as a young cook not being able to use a pizza peel at all. Live and learn. Ramson pesto, ramson leaves, white asparagus and lardo… springtime on a pie.

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