Indian lunch by Shaikh

Every Tuesday we have a lunch chef cooking for A house members in A kitchen. This Tuesday our very own Shaikh will be serving warming Indian. Buy your lunch ticket at Front Desk and grab your lunch in A kitchen from 11.30am. Please remember to keep the distance. Welcome!

Tuesday lunch with Sizzle

Every Tuesday we have a chef cooking for us in A kitchen in collab with Sizzle. Sizzle is a food start-up bringing together ethnic chefs and Stockholm locals longing for niche cuisine! This way, A house members get to taste different soul food from all over the world every Tuesday. Buy your lunch ticket at Front Desk and grab your food in A kitchen from 11.30am. Please remember to keep the distance!

Menu TBA in the newsletter

Maker’s Thursday with Bråhovda Gin

One Thursday every month, A wine taste is transformed into a Maker’s Thursday event. A house event creator and sommelier Franco Dusant is inviting extraordinary makers for you to experience extraordinary products in A lobby. Welcome to join (no sign up needed, just a calendar reminder).

“From the forests and farmlands of Sörmland, we create our unique Swedish artisan gin infused exclusively with 100% Swedish botanicals. Radically different yet still familiar, this genuine terroir gin transports you to the verdant slopes of juniper and the fragrant summer scents of Sweden.”

Thursday Breakfast airplane-style

Due to the ongoing current situation, our beloved Community Breakfast is still airplane-style! Breakfast bags are up for grabs for members at Front Desk on Thursday mornings from 08.30. They contain yoghurt with granola, juice, and of course coffee from Sthlm Roast. All for free, we hope you like it!

Now is the time to

Meet Karshamra – Locally produced veggies delivered weekly the whole season 

The restaurant industry is severely affected by the Corona crisis. A big part of the income for A house friends at Karshamra Food & Garden comes from the restaurants in Stockholm, meaning they are facing hard times in need of more private customers than ever this season!

If a group of A house members, neighbours and friends buy a share, A house could work as a distribution point for veggies. You can of course partner up and buy a share together with co-members, friends and family. If you are away why not pass some veggies over to your neighbor? Contact Karshamra today for more info!

karshamramatochtradgard@gmail.com

Stellagalan! (swe)

Sveriges första gastronomiska gala som prisar kvinnor!

I slutet av 2016 beslutade sig en grupp kvinnor med lång erfarenhet av matvärlden, kök, bar och restaurang att det var dags att skapa jämställdhet i den gastronomiska branschen. Problemet handlade inte bara om lön, position, arbetsmiljö och uppgifter utan lika mycket om bristen på synlighet vid tävlingar och galor, i jurys och inte minst i media.

Så startades Stellagalan med målet för att synliggöra de mest meriterade och ambitiösa kvinnorna inom gastronomin. Långsiktigt tänker vi oss att arbetet också bygga broar mellan mentorer och unga i branschen samt skapa förebilder som kan inspirera och stärka kommande generationer kvinnor.

I Januari 2018 arrangerades den första Stellagalan som besöktes av över 250 engagerade och betydelsefulla kvinnor. På galan år 2019 deltog runt 450 kvinnor och män som ville stödja arbetet för en jämställd gastronomi. Samtidigt utökades galan med ett forum där representanter för branschen diskuterade förändringsarbete och arbetsklimat.

Syfte
Stellagalans arbetsgrupp ska bygga en plattform för att synliggöra fler kvinnor inom gastronomin och konstruktivt arbeta för att öka jämställdheten i branschen.

Affärsidé
Stellagalan ska belysa de problem som finns och arbeta för förändring. För att åstadkomma detta erbjuder vi företag och organisationer att aktivt bidra till arbetet för ett jämställt arbetsliv. Det sker genom Stellagalans olika arrangemang, t ex debattforum, gala, stipendie- och mentorsprogram.

Vision
Att skapa en bransch som är jämställd, både beträffande status och ekonomi. Stellagalan vill bidra till en arbetsmarknad där man inte fokuserar på kön utan på kompetens och prestation.

Strategi
Vi vill samla alla goda krafter som vill arbeta för en jämställd bransch. Samarbetspartners erbjuds utrymme och uttrycksmöjlighet under gala och forum och ges plats i media före under och efter Stellagalan 2020. Tillsammans synliggör vi jämställdhetsfrågan och skapar intresse för galan.

Vilka är vi?
Stellagalan drivs av Anette Rosvall, Karoline Nordenfors, Ida Ström, Anna Antonia Svedberg, Maja Berthas, Ella Nilsson, Anita Lindström och Anna Lind Lewin.

Medvetna, modiga sponsorer och samarbetspartners som hittills bidragit till Stellagalan är
Vill du också vara med på resan mot nästa gala?

Kontakta oss på info@stellagalan.se

Foodstock Masterclass (swe)

Under första upplagan av Foodstock Festival 2019 kunde besökaren bland annat uppleva det förkovrande inslag vi kallar Foodstock Master Class. Här bjöds deltagarna in till intressanta föreläsningar och workshops med de bästa av de bästa för att på en högre nivå få lära och samtala om olika mathantverk och processer. Inför 2020 lyfts nu detta koncept även ut ur festivalen och fristående Master Class- tillfällen kommer under året att genomföras för de verkligt matintresserade.

Den första fristående Master Classen på Foodstock går av stapeln på A house. Det kommer att vara en eftermiddag bestående av 4-5st seminarier av olika intressanta profiler inom mathantverk och närliggande områden. Varje seminarium är ca 30 minuter långt och varvas med pauser för nätverkande, interaktiva moment och samtal kring mathantverk. I slutet på förra året blev det klart att Lotta Klemming och Thomas Drejing kommer att vara två av namnen på scen.

Lotta är andra generationens ostronfiskare och kommer att bjuda in till en mycket intressant stund med fokus på hantverket kring ostronfiskning.
– Vissa går på yoga, andra spelar golf för att hitta sitt lugn. Jag måste vara vid havet, säger Lotta.

Thomas Drejing lärde sig laga mat under nouvelle cuisine-eran hos de trestjärniga kockbröderna Troisgros i Frankrike. På Petri Pumpa i lilla Lund på 80-talet förverkligade Thomas Drejing sin idé om att laga spontan mat på de råvaror han kunde få tag på för dagen. Det som idag är trend var då något helt svindlande nytt och svårbegripligt för matkritikerna.

Den tredje talaren som nu annonseras är ingen mindre än den legendariske spanska medgrundaren av restaurang elBulli och enligt vissa, ”fadern” till molekylär gastronomi, Ferran Adrià. I samarbete med Lavazza kommer han denna dag hålla ett seminarium med tema ”Coffee Sapiens”, en djupdykning i kaffets värd och innovativa forskningsmetoder kring mat och råvaror.

”Som tidigare lärling på elBulli känns det väldigt roligt att nu få möjlighet att bjuda in min tidigare läromästare som en av talarna den 7 maj” säger Niklas Ekstedt.

Precis som på Fjäderholmarna modereras seminarierna av fantastiskt kunniga matskribenten och journalisten Mattias Kroon.

”Vi vill behålla samma härliga anda som på fjäderholmarna, med fokus på hantverk, inspiration och diskussioner kring mat och dryck. Det kommer bli en eftermiddag fylld både av intressanta seminarium, men också mer interaktiva moment och tillfällen för samtal!” – Niklas Ekstedt

Lunch by Isabelle’s Market

This Tuesday lunch in A kitchen is being made by Isabelle’s Market – sustainable street food at it’s best! Buy your lunch ticket at front desk and welcome to pick up your lunch from 11.30. Menu TB

A sustainable week

A sustainable week has come to an end and we want to thank you all for participating, sharing and cheering!

We hope you feel a tiny bit wiser when it comes to the carbon footprint of the food that we eat and the clothes that we wear. A house flea market yesterday was only the beginning of A house REUSE, encouraging a new way of thinking when it comes to consuming fashion and things. Please let us know if you come up with ideas on how we can reuse more within A house! Also, big thank you to A house member Klimato, counting the carbon footprint on every single lunch we’ve been offering this week.

Here are the pictures from A flea market by Heman Caroan.

Sustainable week

A week aiming to raise awareness among A house members about our climate footprint with a focus on food and fashion.

The food of the week will be carbon calculated by A house member Klimato. What better way to be sustainable than giving clothes a second life buying and selling second hand? Join our Fashion Flea Market on Feb 20. More info to come.

Syrian lunch by Manaf & Afaaf

Manaf and Afaaf are a young entrepreneurial couple from Syria. They have a passion for food and hospitality and they believe that food is the easiest way to connect new cultures together.

They moved to Sweden six years ago, and to start a food business has been their dream since then. Their vision is to introduce a part of the Syrian culture through food and this Tuesday they will be serving traditional Levantine street food with a modern twist at A house.

Menu tba!

How? Buy your lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

Fermentation AW

Join our first fermentation AW where you will learn all the tips and tricks about fermentation and gut health with SYNBIOTIC KITCHEN. Come and learn how to make some gut-loving foods and how to boost your gut health.

Go to Confetti event for more info and to book your spot>>

Lunch with Sopköket

This Tuesday lunch is made by Sopköket – a food concept that makes delicious dishes out of food that otherwise would go to waste.

Sopköket: https://sopkoket.se/

Asian fusion by The Secret Chilli Club

On the menu 17/3:

TBA

The Secret Chilli Club, founded by Ping Lim, aims to bring South-East Asian flavors to Sweden. Ping grew up in a Peranakan kitchen with a family heritage of chefs. The dishes bring out the best tastes and flavors from Singapore, Malaysia & Indonesia. The Secret Chilli Club wants you to experience the authentic tastes they grew up with. Buy your lunch ticket at Front Desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

Filipino lunch by Elle’s Kusina

Lunch menu 3/2

Filipino Chicken Barbecue

with turmeric rice, pickled cabbage and heirloom tomatoes. May contain gluten due to soy sauce

Cocojack!

Jackfruit, coconut milk, fermented soybean, heirloom tomatoes, radish, spring onions, roasted garlic and chilli oil on rice berry. ? VEGAN.

Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30.

Price: 125:- Welcome!

Elle’s Kusina is the dream of its founder Elle, originally from Manila, Philippines. Having worked for over 10 years in the hotel and service industries, she was keen to continue her career in one of the many impressive hotels in downtown Stockholm. However, after moving to Sweden with her husband, she felt that she needed a direction change in life. She took some time out to focus on what that next step could be. Elle re-discovered her passion for cooking, then started creating lunchboxes for her husband to take to work. It did not take long for the alluring smells and explosive flavors to get noticed by others. A few taste sessions later and Elle was providing lunches for a number of her husband’s colleagues, weeks later, double the amount. Her Filipino food was a hit!

One fateful day while missing home, she had the idea to bring ‘home’ to Stockholm. By combining her favorite Philippine comfort food with a more homely approach to catering and the eating experience, she found a formula to bringing the same welcoming and family oriented hospitality you find in the Philippines. Elle’s Kusina was born.

A house x PINC: Future Food

A House and PINC present the Future Food concept, a collaboration around the food of the future. In the fridge next to the entrance, A house members are invited to explore novel and innovative products at a convenient price.

We are finding new, inspiring products all the time. As a curious, forward-thinking consumer, this is exactly the products that you are looking for. Most of the products are not yet available for consumers in store” says Marika King, head of PINC.

PINC is a greenhouse and a catalyst for innovation in and around the future of food. As a satellite to food and beverage company Paulig, building on 140 years of experience, they look beyond everyday product development. What do culinary habits look like in five, ten or twenty years? Being in the heart of a changing industry, PINC is in the position to find entrepreneurs with innovative products that are truly tasty, healthy whilst contributing to a sustainable planet. Being in the heart of a changing industry, PINC is in the position to find entrepreneurs with innovative products that are truly tasty, healthy whilst contributing to a sustainable planet.

“We want to lower the barriers for consumers to access these products in a convenient way”, says Fanny Nachemson, project leader at PINC. “We believe that A house members are forward-thinking, conscious consumers that will appreciate the Future Food concept. Our hope is to inspire and broaden our food consumption habits and create a dialogue around the future of food.”

You can now find Muncheese and A2O Tempeh in the fridge. These are great, tasty and healthy alternatives to your normal protein sources.

About Muncheese: For the love of cheese and empathy for the cow we created Muncheese Vegan Mozzarella. A vegan Mozzarella that comes very close to the “real deal”, but also has a character of its own. Muncheese mozzarella is based on cultivated cashew milk & contains no preservatives. It has a great flavor and consistency and melts great. Firm for your Caprese and cheesy & stringy on your pizza!

About A2O Tempeh: This tempeh is a product made from Swedish yellow peas from Öland that have been fermented. The Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed or baked and is often marinated to add more flavor.

Check them out in the fridge! And, don’t forget to swing by our office to tell us what you think!

Future food lunch with PINC + A20

A House and PINC present the Future Food concept – a collaboration around the food of the future!

The first company out is A20. They will introduce their delicious tempeh – a product made from Swedish yellow peas from Öland that have been fermented. The Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed or baked and is often marinated to add more flavor. A20 will show one of the many ways to prepare their Tempeh so make sure to swing by and get the recipe to impress all your friends and family.

Menu 21/5: Tempeh Bowl
Poké salad with sticky rice and soybeans, fried tempeh, kimchi, gochujang mayonnaise, roasted shiitake, cucumber and pickled ginger salad, baked egg, coriander and mung bean sprouts, sesame mix.

Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30 am. Price: 125:-

Wine tasting with MASI

MASI is world renowned for their different Amarone-wines and the consistent high quality. We have the pleasure to welcome export manager Max directly from Verona – the historical town of Romeo & Juliet.

Max will join us this Thursday for an informative and relaxing AW tasting (held in English) of 6 wines.

We start with an exclusive Prosecco Valdobbiadene Superiore as an apéritivo and then Max will guide us through 5 more wines, and the grand final will be two Amarone wines.

The tasting is for FREE but you have to secure your spot (there is a limited amount) at Front Desk asap or no later than May 15th.

Wine glass tasting with Vinlagraren

Vinlagraren is a company run by A house member Axel Runéus, committed to spreading knowledge about quality wines. The main business of Vinlagraren is a weekly newsletter with wine tips and what to cook to your wine.

Axel also hosts several wine tastings around the country. His favourite is the Riedel glass tasting where you try different wines in different kinds of glasses.

This Wednesday in A kitchen, Axel will guide us through an experience that shows the importance of enjoying wine in the right kind of glass. The tasting is 150 SEK.

Sign up at Front Desk (limited spots)

Tuesday lunch with Soyokafe

Lunch menu 18/6 – Noodle soup

The soup will be a slightly spicy miso broth with handmade wheat noodles and Swedish pork shoulder, egg, scallions and dried seaweed on top. 

The vegetarian version will be with everything except for pork and instead, we put in portabello mushrooms. 

Allergies: Noodles are glutenous, stock contains soybean, wheat, egg, chili.

Batjargal Ochirbat opened his own restaurant Soyokaze in October 2016. They got nominated and won Dagens Nyheter’s Gulddraken in category Lyxkrog Feb 2018. Later in October 2018, they opened their second place, Soyokafe. It is family-friendly, affordable everyday sushi and they also serve Japanese bakeries. This year both of their restaurants got nominated in Dagens Nyheter. Soyokafe in Budget and Soyokaze in Lyxkrog once again. Batjargal Ochirbat is the owner and the chef of these places and he runs the restaurants with his family.

Meet A house member Hanna Reimers

Hi Hanna, what is it that you do?

– I run Lily & Hanna Rawfood Ice Dreams – super delicious ice creams that are good for you and the environment

What were your ambitions, growing up?

– To be a nice person and to enjoy life

Which aspects of your work has made you want to continue?

– I love conceiving an idea and then see it turn into reality, it’s like magic =) Also, it’s very rewarding to work with a product that is a healthier and more environmentally friendly alternative compared to what has been on the market before.

Hanna Reimers sitting with laptop

What would you say has been your greatest achievement?

– Bringing this totally new way of thinking about ice cream into the market in Sweden

What can people ask you that you love to talk about?

– Dessert =)

Photographer: Anna Schori

Tuesday lunch chef Alexander

Menu – March 12
Finnish Bibimbap

More info to come

We’re sure you’ve seen him before, in the front desk or elsewhere in the building. Our own A house star Alexander Hänninen is our next Tuesday chef and we’re so excited about this!

How: Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

Tuesday lunch with Soulistic Food Truck

Menu
Will be announced later.

About Soulistic Food Truck
Soulistic Food Truck has rolled on Stockholm’s streets since 2014 in parallel with Soulistic Foods restaurant at the American Embassy’s land out on Gärdet in Stockholm. But now they’ve moved on to focus on food truck catering business which means new adventures and collaborations.

Soulistic is cooking delicious Southern soul food with fusions and influences from the Ethiopian cuisine.

Join us this Tuesday lunch and treat yourself with some lovable soul food cooked with love.

Instagram: www.instagram.com/soulisticfoodtruck/
Facebook: www.facebook.com/Soulisticfoodtruck/

How
Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

Meet A house member Simon Dahl

Hi Simon, what is it that you do?

– I am in the wine trade working with Terroir Vin. We find, import and sell honest wine from dedicated wine producers/farmers around Europe. Mostly to restaurants and wine bars but also to our dear monopoly, Systembolaget.

What was your first encounter with your passion for wine? 

– Having lunch on the green slopes of the Pyréneése with a bottle of wine. And Sunday dinner at my granny’s house. Wine on the table was a given.

If you hadn’t become a sommelier, what else would you have done?

– Actually, I have never worked as a sommelier, although, I have trained as one. A common misconception is that a sommelier (m.) or sommelière (f.) translates to ‘wine expert’, although this is partly true. Sommelierie is a profession meaning being responsible for an establishments wine service. So if I wasn’t working in the wine trade it’s likely that I would work as a sommelier. Or I would have aimed for a nomad profession, doing something that would make it possible to work remotely and traveling whilst working. I love exploring the world. Something creative activating the senses.

Why is A house the place for you?

– Members, members, members (and the lovely A house-staff of course)

– The community is great. A house opens up an arena of service and knowledge exchange which is not only amazing but also efficient and well needed.

Simon Dahl smelling white wine in a glass

Terroir Vin website >>

Photographer: Anna Schori

Sake & Pinchos Tasting

Welcome to a tasting of Sake & Pinchos, where you will experience how well sake can be combined with different types of food.

 Joining this tasting hosted by member Tomas Persson from Sakeman & Sakesson in A kitchen. Price 220:-, limited spots. Look out for newsletter invitation or talk to Front Desk.

The Tony’s Talk

Tony’s Chocolonely isn’t a chocolate company that makes an impact, it’s an impact company that makes chocolate.

Right now, slaves are working on cocoa farms in West Africa.
Many of them are children. Tony’s Chocolonely exists to
change that.

With incredibly tasty chocolate, we lead by example and
show the world chocolate can be made differently: in taste,
packaging and the way we treat cocoa farmers.
The more people choose slave free and share our story, the
sooner 100% slave free becomes the norm in chocolate.

Tony’s Choco Evangelist, Ynzo van Zanten, will tell you
about Tony’s history, it’s unequally divided bar and our
roadmap towards 100% slave free chocolate. You can join us,
the choice is yours. Are you in?

Location: A steps (old A auditorium)

Meet A house member Carolina von Rosen

Hi Carolina, what is it that you do?
We make junk-free snacks that say NO NO to empty calories, bland flavours and fad diets. And YES YES to real ingredients and mouthwatering taste!

Are there any particular tools that you need to start your working day?
A quick stretch, coffee and music!

If you hadn’t become a raw snack devotee, what else would you have done?
No idea! Maybe an actor? If I get to dream.

Carolina Von Rosen with coffee

What can people ask you that you love to talk about?
FOOD.

What would you say to your teenage self now?
Everything comes to you at the right time, be patient and trust the process.

Read more about Carolina’s junk-free snacks at Getraw.se!

Photographer: Anna Schori

Meet A house member Organic Sweden

Hi Charlotte and Anton, what is it that you do? 
We work at Organic Sweden – a platform for collaboration for growers, food producers, organisations, chefs and other people looking to promote the production and consumption of organic food. 

C: What can people ask you that you love to talk about?
Anything concerning branding, packaging, distribution and product-development of organic food. 

A: What’s on your playlist currently?
I’m currently listening to the album “For Ever” by Jungle which is a British soul collective inspired by artists such as Marvin Gaye and Pharell. 

C: If you hadn’t become an Organic Sweden devotee, what else would you have done?
I would most likely be an organic wine producer in Catalonia in Spain. 

Organic Sweden members sitting drinking coffee

A: What would you say to your teenage self now?
I know it sounds like a cliché, but I would probably say “everything is going to be alright” and “believe in yourself”. 

C: Are there any particular tools that you need to start your working day?
I need my large notebook, a felt pen and big cup of coffee. 

A: Why is A house the place for you?
I like that everyone at A house is going somewhere and trying to make a positive impact in their respective industries. It’s energizing and fun to be surrounded by people who are trying to make their ideas become a reality. 

www.organicsweden.se
Pictures by: Anna Schori

A Christmas mingle

Christmas is coming up and we all need that magic feeling to arise! Come mingle with us and these songbirds this special Wednesday (members only, no sign up needed). Welcome!

Warming spicy drinks
Ginger bread buffet
Birdies choir performing 18.00

Lunch with Spoons

Menu May 14: Moroccan stew
Served with bulgur, lemon yogurt & bread

How: Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Welcome!

About A house member Spoons 

SPOONS was founded 2011 by Henric Gervais with the vision of being able to offer tasty and nutritious ready meals. Our soups, stews and super pots are hand made and cooked on fresh ingredients without additives, just like in your own kitchen. Many of our soups and stews contain some type of legume. Legume is protein- and fiber rich, provides long saturation and is a climate-savory protein source. Our dishes meet the increased demand for more vegan and vegetarian options, they are also gluten and lactose free! All our dishes are locally produced in our kitchen in Malmö. We love to eat our soup and stew in a bowl with a spoon.

Tuesday lunch with Palestinian chef Walaa

Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

About Walaa

Walaa is from Palestine, holding a bachelor Degree in business administration with a major in accounting from Bethlehem university in Palestine. She has 5 years of experience working back in her country, her stand out experience was working in her own company for catering services which was something she really loved doing.

Walaa moved to Sweden three and a half years ago and she needed to wait 3 months until she can get the chance to go to the Swedish-language school. It was a hard challenging for an active person like her to stay home without anything to do. So, as a hobby, she started creating new recipes mixing between the European style and the Palestinian’s flavors. Then she started her own youtube channel Sweet O Salti for recipes in arabic. Now she has her own catering company. She organizes home parties and events. Also, she is a home-chef with Gastronaut focusing on bringing middle eastern flavors (specially Palestinians finger foods) to the tables of Swedish and non-Swedish people.

Check out the food on Instagram: @sweetosalti
Youtube Channel : www.youtube.com/sweetosalti
Visit website >

Italian lunch by Anders Strand

Time for some Italian! Listen to Anders & Jonas food podcast right here > (Yes, there are recipes too!)

This Tuesday, it’s time for Porchetta! Listen to the episode and find the recipe here >

HOW: Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!  

Tuesday lunch chef Emma Shields

Menu mars 5 – Spicy taco

Taco with spicy bulgur, bean salsa, pickled onion puffed rice and chili mayo
Optional: Spicy chicken

Emma Shields is a well established chef and has been working for several top restaurants such as Oaxen krog, PM och vänner, Djuret, Restaurang Volt, Omakase köttslöjd och resturang Flickan. She has been competing with good results in various competitions such as Årets kock and Nordiska Mästerskapen. This year White Guide voted her this year’s Rising Star.

How: Buy a lunch ticket at the front desk, pick up your lunch in A kitchen from 11.30. Price: 125:- Welcome!

Re-imagining Wine

We’re the Insights team at Grow – and together with our client from the beverage industry, we will be hosting an event with the topic of “Re-imagining wine”.

With a few spots open, we are on the lookout for experts, entrepreneurs and enthusiasts who can think beyond the status quo. Specifically, we’re looking for passionate and expressive individuals with a personal or professional interest in one of the following fields:

Food and Beverage (e.g. chefs/bartenders, food anthropologists, and flavor gurus, etc.)

Health/Wellness (e.g. natural health experts, food chemists and kombucha makers, etc.)

Art/Design  (e.g. modern artists, game developers, tattooists, etc.)

Party/Nightlife (e.g. night-club concept developers, promoters, DJs, etc.)

(Note: it’s only examples within each field, we are looking for a wide range of creatives!)

If you’re interested (or know someone who might be) in being part of a creative and enriching informal discussion over a nice bite of food on Thursday, September 13th (for 2 hrs).Please send a note to miles.appleton@grow.eu. Be sure and tell us a little bit about your self and why you’re interested in participating. 

RSVP by Monday, September 3rd – Thank You!

Test Kitchen AW

NOMSCAPE + A house member Jeremy DiPaolo present Mjuk Mjuk. Soft Gelato. Natural ingredients. Italian craft. California spirit. Globally inspired.

We’re opening the test kitchen to our A house friends and family. Join us at 17.30 at A Kitchen this Thursday. Come see what we’re working on and take one last taste of summer.

Space is limited. Register in advance at Eventbrite, using the code “GELATOOO” >

Can’t make the AW? No stress! Come by A Kitchen Thurs between 13.00-17.00 to say hi and grab some treats with special A House member pricing. Follow @mjukmjuk_sthlm on Insta for future updates and plans for a launch in 2019!

Meet A house member MACACOS

A house member Macacos – the trendy concept based on the superfruits that only grow in the Amazon rainforest, in Brazil. Açaí, the most famous of these fruits so far, and Acaí Bowls – which is a great snack / breakfast / light lunch option – has become popular throughout the whole country and is sold in selected cafes, gyms and juice bars.

Thanks to Açaí and the other fruits, the locals in the Amazon have gained a good source of income and are therefore fully committed to not letting the forest be harvested. This leads to, when we enjoy an Açaí Bowl here in Sweden, we are in the chain that helps to preserve the Amazon and, in turn, affect the whole planet!

Health effects:

Açaí is completely sugar free! Not even fructose …
Açaí has 10 times more antioxidants than blueberries!
Açaí contains healthy omegas (omega 3,6 and 9)
Açaí also contains 27 vitamins, minerals and fibers!
Açaí has been the base food in the Amazon since ancient times and now there are hundreds of scientific studies that confirm the health effects.
But above all: açaí is so heavenly gooooood!

Try the Acaí Bowl in the A house lobby.

www.macacos.se

Mjuk Mjuk Gelato pop-up

A House member Jeremy DiPaolo (Nomscape) will preview a test version of his new soft gelato concept, Mjukmjuk, in the lobby, 30 May to 8 June, open 12.00-17.00, with a special friends + family night on 7 June.  

After spending summer 2017 in Asti, Italy learning the craft of artisanal Italian gelato first-hand, Jeremy has combined his love of gelato and mjukglass to create Mjukmjuk. Made from scratch. Natural ingredients. Italian craft. California spirit. Inspired by the world. 

Members and friends are welcome!

Superfood inspo and breakfast

Welcome to join Ulrika from Blueberry for a healthy and inspiring morning at A house.

Ulrika will talk about current health trends, including concepts like nutritional density, climate-smart food, the bacterial culture of the stomach and anti-inflammatory food. And what are the five most important habits that actually make a difference? The talk is in Swedish and starts at 8.00 sharp, so show up in time and warm welcome to join signing up here >

And yes, it’s for free!

08.00 Your superfood breakfast is being served
08.15 Ulrika starts talking health
09.00 Questions & ending

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