Food Studio / New Nordic Cuisine
A wednesday in February 2011. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg. By the entrance wooly warm socks and Hokkaido soup awaits this evenings guests. Chairs lined up in front of the stage, chit chats by the soup, the chefs busy; preparing, tasting, adding, stirring. Inspiring lectures, listening, learning. Outdoors: Snow. The cold. Indoors: Warmth. Laughter, cooled cider straight from the pile of snow outside.
For our dinner at the Nobel Peace Center, centered around the "What the World Eats" exhibition, chefs Diego Virgen and Alisa Larsen wanted to play around with the idea of sharing food. Drawing inspiration from food culture abroad, they combined local and seasonal produce with foreign ingredients to create an immediate pathway to the rest of the world.
For the first part of our series of courses in sustainable cooking, cooking instructor Camilla Wilse teamed up with the fishmongers at Frøya Sjømat to cook up this season's magnificent skrei (cod) and more. After the afternoon preparations the participants and team shared a comforting meal around our community table.
The darkness has dawned upon us, there's frost in the air. In an old brick building, now a studio, a group of people are gathered, young and old, together. When we venture into the night later in the evening, no one is a stranger to each other any more. We've come here to take part in a Christmas table, which is true to the Norwegian tradition.
As a member of the Koperativet you get a bag of the best seasonal and locally produced vegetables from biodynamic or organic farmers. Food from farmers who run their farms with great dedication, knowledge and love. We have used these bags as the starting point for our courses and when you have the ingredients in your kitchen. Your job is to use, prepare and enjoy this food so that all the love and nourishment contained in the raw materials becomes available to you.
This year saw Grafill host its 20th annual Visuelt conference for participants in the creative industry, and Food Studio was tasked with providing the food concept for the entire event. Making sure over 400 conference goers were kept fed and watered with healthy, natural food is no small feat, so we were delighted to be working with Magnus Morveto and his team at Kantina Westerdals. Here are some of their recipes.
Secrecy is always intriguing when it comes to food. Fortunately, the Danish chef duo Bo Lindegaard and Lasse Askov are equally as good at keeping secrets as they are at preparing delicious meals. Together they run the design/food collaboration I’m a Kombo in Copenhagen, which refers to the team’s combination of tasteful skills and limitless imagination.
For the spring season’s event, Food Studio gathered guests on an island in the Oslo Fjord for full day of foraging, fishing and fun. The catch of the day was put together by chef Magnus Morveto, together with Food Studio's own chefs, to create an intriguing menu, full of nature’s own surprises.
What happens when two former Michelin-starred chefs create a dining experience that values creativity, playfulness, and interaction just as much as the quality of the food? Food Studio went along to Copenhagen to find out.