Third Culture Kitchen Catering & Consulting

Third Culture Kitchen Catering & Consulting Third culture kitchen and consulting provides sustainable courses and catering focused on craft-food, food waste and raw produce.

29/12/2019

Looking to see if there is any interest in a Chef for hire for new years
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5 rätters nyårs meny 600 kr p/p ink disk

Yesterday we were at where we had an interactive and talked about future foods, switching to local ingredients and th...
10/11/2019

Yesterday we were at where we had an interactive and talked about future foods, switching to local ingredients and the culture behind our habits 💥 We discussed soy and alternatives to meats, norms in the Swedish food systems but mainly we focused on sustainable .
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We worked within a local, Swedish, production realm and talk about products that should be eaten more frequently here. What to avoid and how to boost creativity into ourselves and the system 💫 We introduced the movement and really broke down what activities, industries, transparency and circularity we are lacking to be more sustainable as a community as a whole. The movement is growing and the switch is happening!
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Big thanks to and for inviting us + a big shoutout to who are important in Gothenburg with their social commitment & environmental agenda AND also are recommended by ✊
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When talking about sustainability you have to talk local foods, and although lentils and quinoa have their place many de...
09/11/2019

When talking about sustainability you have to talk local foods, and although lentils and quinoa have their place many delicious dishes their are fun new textures to try out that have a long shelf life as well.

Puffed lentils and puffed quinoa are great protein rich toppings on anything from salad to stews and even mixed into rice.

Puffing can be vary dangerous and should never be done over open flame.

Put in water overnight in the fridge, strain and dry off. Heat oil in a pot that's more than 2x the amout of oil to allow for swelling,

Heat oil to 130°c and fry in small in small amounts for 2 min each, dry on paper towl

Heat oil to 200-220°c and fry (you will heat light popping sounds) once the lentils or quinoa float to the top and the oil settles take them out with a slotted spoon and put on papper towl add salt. Done!

Great texture full flavour! Enjoy your protein snacks!

This can be done with many things including rice, wheat, millet etc....

❄️ Welcome to VÄRT! And it's 2019 winter event!•Are you looking for an alternative sustainable gastronomic food experien...
08/11/2019

❄️ Welcome to VÄRT! And it's 2019 winter event!
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Are you looking for an alternative sustainable gastronomic food experience this winter? Do you want to know what the Swedish winter really taste like? This event is your chance: 30 seat limited one time only dinner activity.
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We will present you with an exclusive all-vegan 5-course tasting menu. In the menu, we will focus on Swedish grown seasonal food accompanied by local food waste from our collaborative partners. Together we will explore new flavour combinations, classic cultural heritage and fine dining techniques to reinvent Swedish winter cuisine.
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The headliners for each dish are
1🍽️ Beetroot & buckwheat
2🍽️ Tempeh steak & pumpkin
3🍽️ Sunchoke & vegan caramelized butter (!)
4🍽️ Thyme & vegan meringue
5🍽️ Apple & fennel
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The price is 450 kr per /person, 5 handmade alcohol-free drinks are included in the price and will be paired with each dish. Get your tickets on Facebook
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We have made an innovation that we are super excited to serve: vegan caramelized butter.
You wont believe it.
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You will also be presented with brief but in-depth micro-lectures to each dish and that really introduces the radical ideas behind the ingredients chosen and techniques used to achieve sustainability.
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See you the 14 of December
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Today we keep on the sustainability track with the ceremony for winning this year's price in •We served tasters and t...
01/11/2019

Today we keep on the sustainability track with the ceremony for winning this year's price in
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We served tasters and talked about the movement with all the visitors and participants. •
For us, law is something that should have happened 10 years ago, and we salute it now that it's finalized in 🇨🇵
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For us, the law is a way of indicating a direction for the food industry, and we hope it will contribute to making the companies who aren't ready to take sustainable responsibility to act anyway.
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We congratulate you on your cause and intense work to make this a reality ✊
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Spent grain 💛✨🌾🍺•Here is our latest batch of 'stout infused vegan chocolate beer truffles'Pure love, energy, and protein...
31/10/2019

Spent grain 💛✨🌾🍺
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Here is our latest batch of 'stout infused vegan chocolate beer truffles'
Pure love, energy, and protein.
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What is the movement we keep talking about? For us, it is about understanding the systems behind the products we buy. Very often there is one main-product and one by-product in the same cycle. The latter is almost never considered attractive/desirable by the producer or consumer. And the customer usually does not know that the byproduct even exists.
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Let's use as an example where the main product is a liquid - the beer, and the byproduct is a solid - the spent grain. When you make beer you cook sprouted barley than you strain that fiber and protein mass away from the sugar and carbs now in liquid form, and this mass is usually tossed. 🍫 ↔ 🍺 We believe a beer producer would consider both these parts in their production chain and provide their customers with beer accompanied with for example our beer truffles.
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We're very grateful for our past days in . Going back to we are reflecting over what kind of labor comes with demandi...
26/10/2019

We're very grateful for our past days in . Going back to we are reflecting over what kind of labor comes with demanding a switch to local products ✨✊🧡
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These last two days of interacting with the team and their Nordic guests working in the field right now let us explore different kinds of strengths and challenges ➡ super inspiring. To get new insights from an international and local perspective like this thought us all a lot about how to tackle the new sustainable food systems needed and shaping our own fields.
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Here are pictures from the production garden behind a very inspiring, carefully selected variety of produce and the wonderful staff are growing here in a way that lets them have fresh crops for many more weeks to come.
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The last couple of days we spent in where we were invited to to participate in the first ever Nordic Summit. Here we...
25/10/2019

The last couple of days we spent in where we were invited to to participate in the first ever Nordic Summit. Here we meet other companies who all develope and curiously explore the scenes of sustainability within a food realm.
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Just like us, the mission is much more than food. Missions concerning sustainability in a very broad spectrum: social stability, social economy, rehabilitation, lowering prison recidivism, empowering women, conquering food waste, exploring food security, promoting resilience, readjusting into society and so many more fields.
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Ve are so inspired 🤗💛✨


A big thank you to our host here in Malmö for sharing their home while we are here for the social gastronomy summitIn th...
24/10/2019

A big thank you to our host here in Malmö for sharing their home while we are here for the social gastronomy summit

In thanks we will make you a little 3 course Swedish taster
Sun choke and caramelised butter puree with butter baked cauliflower

Swedish forest stew made with Swedish tempeh, cream and chanterelles flavoured with juniper berries and lingon berries

Apple tarte with toasted fennel (instead of cinnamon) seeds and caramelised butter ice cream

A big thank you to our host here in Malmö for sharing their home while we are here for the social gastronomy summitIn th...
24/10/2019

A big thank you to our host here in Malmö for sharing their home while we are here for the social gastronomy summit

In thanks we will make you a little 3 course Swedish taster

Sun choke and caramelised butter puree with butter baked cauliflower

Swedish forest stew made with Swedish tempeh, cream and chanterelles flavoured with juniper berries and lingon berries

Apple tarte with toasted fennel (instead of cinnamon) seeds and caramelised butter ice cream


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