New Nordic Secret Kitchen

Supperclubs & Popups | Nordic | BYOB | Supperclub

Rating: 8.0

hosted by Culinary Anthropologist

Event Photo

 

The Secret Kitchen is the monthly Culinary Anthropologist supperclub that has been running since January 2010. For this special New Nordic Secret Kitchen Anna is collaborating with guest chef Mia Kristensen from Copenhagen.

 

New Nordic Winter

Nordic winter cocktails

Baked parsley roots wrapped in bacon with kale dip and mushroom mayo

Salmon rillettes on rye toasts with pickled leeks and apples 

Venison shanks braised with elderberry vinegar, glazed beetroots and onions

Apple ice cream with honeycomb, hazelnuts and sweet woodruff


Mia Kristensen's approach to New Nordic cuisine:

The world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight. Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus. Many of these ingredients also grow in Britain, or can be easily sourced. But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen. Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the New Nordic movement into do-able, delicious and healthy home cooking. Culinary Anthropologist has teamed up with CPH Good Food to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to London.  Check out our upcoming New Nordic Spring classes.

 

[Celeriac photo credit:  Mia Kristensen]

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delicious nordic experience

Rating: 8

lia cramer attended in February 2013, reviewed on 25 February 2013

This was a lovely supper club experience. Amazing cocktail and nibbles to start, in a stunning kitchen whilst cooking went on around us.
Everything was delicious and exciting, and unusual. There were tastes I had never experienced before - sea holly berry chutney ( not sure I've got that right!) and cherry wine. Delicious home made breads and whipped butter with roasted onion.
Only small thing was slightly too much food for the main course and did not need to add in cheese to taste, nor the licorish as we all got just that bit too full ( our fault for being greedy probably).
I'd strongly recommend any events hosted by this team.

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