With its first Nordic food Festival, NORTH, New York has truly embraced the Nordic kitchen. New Nordic restaurants continue to open and Denmark is strongly represented with internationally acclaimed chefs and restaurants.
NORTH, the first food festival dedicated to Nordic food has just ended here in New York and the festival leaves no doubt that Nordic food is here to stay. The festival gave guests the opportunity to learn how to cook Nordic food and get up close with the Nordic chefs during demonstration classes and exclusive and intimate dinner cook offs.
Also the American media has been taken with the Nordic kitchen. Just within the last month close to 30 articles and a TV-program on Nordic or Danish food have been published in US media. The Danish General Consul and Ambassador to Denmark in New York, Jarl Frijs-Madsen thinks the Nordic kitchen’s ability to catch the spirit of the time is one reason to its success:
“A cornerstone of the new Nordic kitchen is to source the food locally – to cook and eat what is growing in the forest, in the fields and near the oceans – basically your backyard. Sometimes it is old and well known ingredients. Sometimes it is ingredients never used before. But they are always cooked in an innovative way,” says Jarl Frijs-Madsen.
These thoughts were put into writing by the two Danish chefs and founders of the Copenhagen-restaurant Noma, René Redzepi and Claus Meyer in the Manifesto for a New Nordic Cuisine. Noma later won the price as the world’s best restaurant three years in a row.A Full Nordic ExperienceThe simplicity of the food and how it is presented at the New York restaurants is also visible in the décor of the restaurants, for example as seen at Aamanns-Copenhagen in TriBeCa, NYC, with its light wooden furniture and large bright room.
A view of Aamanns-Copenhagen in TriBeCa, as well as chef Carl Kristian Frederiksen. He hosted a pickles cooking class during the festival.
“It is a full Nordic experience at these restaurants. I wish for anyone to have the experience to dine at Noma but as there are not many seats available in a year, dining at the New Nordic restaurants like Aamanns-Copenhagen and Luksus here in New York is probably the closest to ever eating at Noma both the New Yorkers and Danes visiting those restaurants here will ever come. The New Yorkers seem to love the innovative and sustainable edge the Nordic kitchen radiates, and it just keeps spreading,” says Jarl Frijs-Madsen.
Two Happy Master Chefs: Luksus and Tørst owner Daniel Burns, left, with Matthew Orlando from Amass in Copenhagen at Sunday night's luxury and sold out dinner at Luksus in Brooklyn.
Most recently the popular Brooklyn-based beer bar Tørst run by Daniel Burns, previously of Noma, which Burns opened with Danish brewer Jeppe Jarnit-Bjergsø, added the 26-seat restaurant Luksus to the back of Tørst.“The Copenhagen-based restaurant Noma’s three consecutive wins as the world’s best restaurant as well as Danish chef Rasmus Kofoed becoming the world’s best chef has definitely helped putting some eyes on the Danish and Nordic kitchen, but I think it’s safe to say that the Nordic kitchen has melted perfectly into the melting pot that is New York City. It’s here to stay,” says Jarl Frijs-Madsen.
From left: Three happy chefs at the NORTH Press Galla dinner: Gunnar Karl Gislason, Esben Holmboe-Bang and Mads Refslund. Aamanns-Copenhagen chef Carl Kristian Frederiksen during his cooking class. Danish chef Mads Refslund and Gunnar Karl Gislason review their dishes for the ACME lunch during the NORTH Festival. Foie gras, cat fish and pork belly was served! Danish chef Tim Vladimir flew in from Denmark to get inspiration and attend cooking classes.
All pictures: Honest Cooking, NORTH Festival
EMBASSY OF DENMARK, USA
3200 Whitehaven St. NW
Washington, DC 20008