From Copenhagen, the epicenter of the New Nordic
cuisine, to a tranquil island in the Swedish archipelago… From the primitive
wood-fired ovens in a celebrated Stockholm restaurant, to the prolific
asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute
of America on a tour of the cuisine of the Scandinavia.
Browsing the early morning catch at Copenhagen's
fish market is Chef Lars Kronmark, a native of Denmark and an instructor at The
Culinary institute of America. Joining Lars Chef Kronmark is Bo Jacobson, television
host, cookbook author, and chef owner of Restaurationen, a classic Danish
restaurant in the heart of Copenhagen.
Chef Rasmus Kofoed’s restaurant Geranium, in
Copenhagen, uses local and biodynamic products in innovative and playful dishes
that engage all the senses. Both chef and restaurant are highly decorated:
Geranium holds two Michelin stars, and Chef Kofoed is a three-time Bocuse d’Or
winner. In this demonstration, Chef Kofoed prepares a dish with rhubarb, spring
flowers and crystallized thyme.
Poul Eriksen is the affable proprietor of
restaurant Grøften, located in Copenhagen's world famous Tivoil gardens.
Groften specializes in smørrebrød, Denmark’s famous open-faced sandwiches.
Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what’s next for the restaurant… and, the industry.
Floating in Copenhagen's harbor, just steps away
from the doors of Noma, is The Nordic Food Lab. Part research station, part
test kitchen, the converted house-boat is a dedicated workspace for the Lab’s
experiments with local ingredients from the Nordic region. On board the Nordic
Food Lab, Director Michael Bom Frøst and researcher Josh Evans, show us of some
of their latest work.
Italian-born Chef Christian Puglisi of restaurant
Relae in Copenhagen has a Michelin star, and a place on the world's fifty best
restaurants list. Both Chef Puglisi and his restaurant partner, Kim Rossen,
formerly worked at Noma. Chef Puglisi shows us how he prepares a spring salad
with egg foam and gel.
At just 27 years old, Jeppe Foldager is one of
Copenhagen’s youngest culinary masters. The winner of the 2013 Bocuse d’Or Silver
Award, Foldager is the head chef at the acclaimed Alberto K Restaurant in
Copenhagen. Here in the restaurant’s kitchen, Foldager demonstrations how to
make Scandinavian Black Lobster with Caviar and Spring vegetables.
Søren Wiuff is a farmer on Denmark’s fertile
Lammefjord peninsula. He supplies many of the country’s top restaurants with
potatoes, leeks, lettuce, cabbage, herbs and his main specialty-- asparagus.
Much of Soren Wiuff’s asparagus ends up in the
nearby kitchens of Claus Henrikson, head chef at the local castle, Dragsholm
Slot. Henriksen, a former sous chef at Noma, oversees the dining and catering
operations for this 800 year-old castle, just an hour’s drive from Copenhagen.
Chef Magnus Ek is the chef and owner of Oaxen Krog and
Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named
one the world’s top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking
relies heavily on wild plants and ingredients from local farms. In this
demonstration, Chef Ek shows us some wild herbs has foraged.
Sayan Isaksson is the soft-spoken chef behind the
bold flavors at Restaurant Esperanto in Stockholm. The Thailand-born, Swedish-raised Isaksson
skillfully marries Asian flavors with traditional Scandinavian
ingredients. In this demonstration, Chef
Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips
and fresh daikon.
After a series of distinguished apprenticeships at
El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened
restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt,
he does all his cooking over an open fire pit using only cast-iron pots and tools.
Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a
finishing touch of hay to this dish of sweetbreads with corn and summer
Danyel Couet, chef and co-owner of Stockholm’s F12
restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist
on the Swedish culinary team. Drawing upon his French and Swedish heritage,
Chef Couet’s cooking blends traditional Swedish ingredients with classic French
techniques. Demonstrating his signature dish at F12, Chef Couet prepares
locally raised veal with Scandinavian lobster tail, asparagus, and lemon
Stefano Catenacci is the chef of the opulent
Operakällaren restaurant in Stockholm, a job that comes with the added
responsibility of cooking for the King of Sweden. We join Chef Catenacci in the
kitchens of Operakällaren as he recreates a few of the dishes he prepared for
the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill.
Situated on a tranquil island in the Stockholm archipelago,
Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord
On the dock of Fjäderholmarna Krog, Denmark native
CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled
herring. He prepares pickled herring several ways.
In the world of Swedish cooking, Chef Gert Klötzke
has few peers. A professor of gastronomy at Sweden’s Umeå University, a member
of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel
Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions
of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit.
the Oster-Malma game preserve in
Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian,
conservationist, and former president of the Swedish Hunters Association. Torsten
is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar,
moose, ducks, pheasants, wild sheep and deer.
For a closer look at some of Sweden’s lesser known
ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is
packaging up some of Sweden’s wildest flavors. We will also take a lesson from
Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland.