Archive for the 'Scandinavian cuisine' Category

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.

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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.

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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.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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.
Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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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 truffle. Find recipes at www.CIAprochef.com/WCA.

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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 confit. Find recipes at www.CIAprochef.com/WCA.

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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.  Find recipes at www.CIAprochef.com/WCA.

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Situated on a tranquil island in the Stockholm archipelago, Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord dish, gravlax.

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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. Find recipes at www.CIAprochef.com/WCA.

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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. Find recipes at www.CIAprochef.com/WCA.

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In 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. Find recipes at www.CIAprochef.com/WCA.  

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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. Find recipes at www.CIAprochef.com/WCA.

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