Taste Norwegian cooking at its best at Madison Hotel, Fri, Nov 18, 6:30 pm. The menu is composed by chef Andreas Viestad, author of Kitchen og Light: New Scandinavian Cooking.
From the land of the midnight sun comes Kitchen of Light: New Scandinavian Cooking and its author Andreas Viestad, Norway’s culinary ambassador. Viestad’s weekly column for the Norwegian newspaper Dagbladet and his cooking show on PBS in this country have catapulted him to international fame.
This evening he is an expert guide for an exploration of Norway’s culinary history and edible treasures—both traditional and contemporary.
Sojourn vicariously in Norway as Viestad regales with stories of gathering wild berries and mushrooms, fishing for cod and salmon, harvesting mussels and scallops, catching crayfish, hunting for game, curing gravlaks, drying cod, making brown goat cheese, churning butter, and preparing Christmas dinner. You may shiver just a little as he tells of his travels from the fish markets of Bergen to the icy expanses of Spitsbergen. Then warm up as you feast on the elegant yet simple dishes prepared from fresh and natural ingredients that represent Norwegian cooking at its best.
Coordinator Gail Forman is a freelance food writer and director of the international education program at Montgomery College.
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MENU:
Spicy Gravlaks with Aquavit
and Sweet Mustard Sauce, Pickles and capers
and capers
Bergen Fish Soup
with Fish Dumplings
Aquavit-Flambeed Pork Loin Chops
with Apple and Onion Compote
and Baked Fennel, Red Cabbage
Compote, and Mashed Rutabaga
Red Berry Pudding with Cream
(Rødgrøt med fløte)
Wine to complement the Meal
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When: Friday, Nov 18, 6:30 pm
Where: The Madison Hotel, 1177 - 15th St., N.W.
Tickets: Resident Members $99; Gen. Admission $125