NYT: New Nordic in the Twin Cities

CreamedPeas-364x250

Creamed peas on rye toast from Haute Dish 

The New York Times features a number of *new* New Nordic culinary initiatives popping up in the Twin Cities.

Read the article here: A Return to Nordic Roots

The Bachelor Farmer is not the only evidence that cooks in the Twin Cities are suddenly embracing Nordic heritage. A glossy new wing of the American Swedish Institute opened in July, with a cafe called Fika that serves top-quality Swedish treats like a smorgas (open sandwich) made from local ingredients, bakes its own sourdough rye bread daily and serves powerful coffee with kladdkaka (sticky chocolate cake) and thumbprint cookies, crusted with chopped almonds and filled with gooseberry, lingonberry or raspberry jam. Izzy’s, a playful, artisanal ice cream shop in St. Paul, has a flavor called Swedish Garden Party: elderflower ice cream with raspberry swirl and crumbled gingersnap cookies. At Haute Dish, a kitschy spot for reworked Midwestern classics, the chef Landon Schoenefeld has transformed the usual horseradish-spiked Scandinavian steak tartare into a composition of hot brioche toast, runny egg yolk, chilled raw beef and a shot of bloody mary.”

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: