Catherine Neville the publisher Feast StL, the free monthly food paper, is in Copenhagen doing a food story and she described a lunch or dinner prepared by the Stedsans for Cooking Copenhagen.
"Highlight of the Stedsans dinner was shrimp caught off of Greenland, cooked in seawater with fennel."
Then: "Grilled veal heart with pickled onion and nasturtium."
And: "Cucumber with fresh goat cheese and dill blossoms."
It's meals like this that reminds me I'm a burger kind of person.