A light-hearted, summery gala at the Embassy of Sweden was the kick off for Washington, DC’s Nordic Food Days, where renowned regional chefs prepared a smorgasbord for ambassadors, dignitaries, and guests alike to highlight the fresh, delicate flavors of Nordic dishes.
“Previously, Nordic chefs – well, at least Swedish chefs – were known only as a puppet character,” joked Swedish Ambassador to the United States Jonas Hafstrom. “But our chefs are no longer a laughing matter.”
The Nordic Food Days highlighted not only the talent of the chefs selected to take part, but also the back-to-basics credo of the New Nordic Cuisine trend in Nordic countries, arising from the desires to promote healthier diets from fresher ingredients, to encourage sustainable eating that follows the changing seasons, and to return to a cuisine based off the rich variety of flora and fauna native to the wide range of Nordic microclimates. An article on the Embassy of Denmark’s website states that, “New Nordic Cuisine reflects a back-to-basics approach to cooking, and is celebrated for its purity, simplicity, freshness and for allowing the ingredients to shine. New Nordic Food is high quality food with no fuss.” The movement exhorts Scandinavians and Nordic peoples alike to take pride in the culture of their cuisine, and take a lesson from Italians in their success in promoting their now-famous cuisine.
The reception at the House of Sweden featured jazz on the roof, where one could sip a cocktail named “Reindeer’s Tear” or “Nordic Breeze,” while taking in the stunning view of the Potomac River along the Georgetown waterfront. The party soon continued downstairs, where guests were treated to a stunning variety of Nordic beers, selected by Birch and Barley’s beer director, Greg Engbert. Here, the wide-ranging creativity of the chefs was on full display. Small, tapas-style dishes ranged from oysters and chickweed in clam shells on ice to raw mackerel with white asparagus displayed near moss covered bonsai trees. All the dishes were served on recyclable plastic and bamboo plates with reusable cloth napkins to reduce the event’s impact on the environment.
The chefs and their participating host restaurants were:
• Denmark: Mads Refslund, co-founder of Noma (San Pellegrino World’s Best Restaurant 2010 and 2011), will work with Birch and Barley.
• Finland: Petteri Luoto, Restaurant Olo, will work with Marcel's.
• Iceland: Siggi Hall, celebrity chef and ambassador for New Nordic Food, will work with Vidalia.
• Norway: Geir Skeie, winner of the 2009 Bocuse d’Or gold medal, will work with DC Coast.
• Sweden: Tommy Myllymäki, winner of the 2011 Bocuse d’Or silver medal, will work with Masa 14.
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This Swedish Chef's Not Here For Laughs
June 28, 2011
A light-hearted, summery gala at the Embassy of Sweden was the kick off for Washington, DC’s Nordic Food Days, where renowned regional chefs prepared a smorgasbord for ambassadors, dignitaries, and guests alike to highlight the fresh, delicate flavors of Nordic dishes.
“Previously, Nordic chefs – well, at least Swedish chefs – were known only as a puppet character,” joked Swedish Ambassador to the United States Jonas Hafstrom. “But our chefs are no longer a laughing matter.”
The Nordic Food Days highlighted not only the talent of the chefs selected to take part, but also the back-to-basics credo of the New Nordic Cuisine trend in Nordic countries, arising from the desires to promote healthier diets from fresher ingredients, to encourage sustainable eating that follows the changing seasons, and to return to a cuisine based off the rich variety of flora and fauna native to the wide range of Nordic microclimates. An article on the Embassy of Denmark’s website states that, “New Nordic Cuisine reflects a back-to-basics approach to cooking, and is celebrated for its purity, simplicity, freshness and for allowing the ingredients to shine. New Nordic Food is high quality food with no fuss.” The movement exhorts Scandinavians and Nordic peoples alike to take pride in the culture of their cuisine, and take a lesson from Italians in their success in promoting their now-famous cuisine.
The reception at the House of Sweden featured jazz on the roof, where one could sip a cocktail named “Reindeer’s Tear” or “Nordic Breeze,” while taking in the stunning view of the Potomac River along the Georgetown waterfront. The party soon continued downstairs, where guests were treated to a stunning variety of Nordic beers, selected by Birch and Barley’s beer director, Greg Engbert. Here, the wide-ranging creativity of the chefs was on full display. Small, tapas-style dishes ranged from oysters and chickweed in clam shells on ice to raw mackerel with white asparagus displayed near moss covered bonsai trees. All the dishes were served on recyclable plastic and bamboo plates with reusable cloth napkins to reduce the event’s impact on the environment.
The chefs and their participating host restaurants were:
• Denmark: Mads Refslund, co-founder of Noma (San Pellegrino World’s Best Restaurant 2010 and 2011), will work with Birch and Barley.
• Finland: Petteri Luoto, Restaurant Olo, will work with Marcel's.
• Iceland: Siggi Hall, celebrity chef and ambassador for New Nordic Food, will work with Vidalia.
• Norway: Geir Skeie, winner of the 2009 Bocuse d’Or gold medal, will work with DC Coast.
• Sweden: Tommy Myllymäki, winner of the 2011 Bocuse d’Or silver medal, will work with Masa 14.
