Dinner Evening with Vadim Otto Ursus
Berlin native Vadim Otto Ursus combines traditional with contemporary techniques to experimentally investigate new ways to manufacture and combine produce. On the 21st of March, the Vernal Equinox, he will present the first products from B34, his culinary laboratory. On this evening, the current spring offerings of local forests, meadows, lakes, and fields will be served in four courses – kicking off a series of dinner evenings in collaboration of Vadim Otto Ursus and MARS.
In Vadims laboratory north of Berlin, at the Schorfheide-Chorin Biosphere Reserve, his refined culinary techniques have been tested on and applied to local produce since 2017. In a living relationship to the surrounding forests, fields, farmers and hunters, wild herbs, fruits, fish, meat and vegetables are prepared. Vadim Otto Ursus particular interests include fermentation and conservation methods, and the cultivation of nuanced aromas and textures.
Sold out! Next dates: May 5 & June 20