August 29, 2012 § 4 Comments
Hello dears! We rolled into Minnesota last night around midnight after approximately 5 bazillion hours of traveling. But we’re here! It’s amazing! Now we have a lot of unloading to do. Uffdah.
But, I had to stop in here quick to share a little bit more excitement. Perhaps you remember the Feast of Nationalistic Proportions I hosted back at the very beginning of summer. Perhaps you don’t. Either way, I am thrilled to say that all this week, a series of articles I wrote about it are being featured over on Food52, one article each day. The brilliant folks at Food52, among their many fun and creative ideas, have been hosting a series called Big Feast. And, my feast is this month’s feast (eee! I’m so excited!!). So, you should definitely go check them out to read all about the planning, cooking, and hosting process of the party.
The first article (from Monday) is: The Big Idea
The second (from yesterday) is: Creating a menu of Nationalistic Proportions
There will be another one going up today, and then another on Thursday, and then Friday. (Yes, that is what one each day means. You probably did not need me to explain that. Forgive me, I’m addled from riding in a moving truck.). So, go read, make, create, enjoy!
Update: Oh look, here’s the third one! Learning to love foraging.
June 5, 2012 § 57 Comments
I held my belated Norwegian Independence Day party almost a week and a half ago now, and I have to admit, I’ve yet to come down off of the high that that was. It was so much fun! And so totally epic. I finally have my thoughts halfway in order and my photos fully in order, so I can show you a little bit of what we did!
The meal was 17 courses. Yup. Seriously. 17. 17 plated courses at that. Back in February I got it into my head that this year for Syttende Mai, I wanted to try to explore some elements of the fundamentals of Nordic cuisine and how traditional cuisines evolve by creating a meal in which I would attempt to fuse the traditional Norwegian foods we eat on the 17th of May with the style and principles of the food at Noma. You know, that little ole’ Danish restaurant that has revolutionized cuisine, particularly Nordic cuisine, and is merely one of the best, most famous restaurants in the world right now.
A totally reasonable project for me to work on in my spare time, right? Ok, not at all really. But, boy was it a kick!