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.
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.
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.
For this event Food Studio played host to the remarkable Danish craft brewery Bøgedal, located some 200km to the west of Copenhagen. Gitte Holmboe made the journey over from Denmark to personally present each of the beers she would be serving and she was joined by chef Thomas Randsøe, who had put together a five course seafood menu that would best showcase Bøgedal's beers.
Food Studio`s house-chef, Magne Ilsaas, was invited by DogA, the Norwegian center for design and architecture, to create a dinner for their concept “In the Designer`s Stomach”. The concept behind the event was for a designer or architect to create a menu in their own spirit, which was cooked by the chefs from Cafe Transformator, the restaurant at DogA.
For three evenings in September, Food Studio invited guests for another gastronomic experience in the open air.
In late August a food festival was arranged in the coastal city of Ålesund, in the west of Norway. Kristin Hove, the author of “Mellom bakkar og berg”; a book about locally produced food from all over the country, was invited for a pop-up dinner to present the best the region has to offer.
On the 20.07.12 Maaemo, Tim Wendelboe and Food Studio arranged a tribute to the forest and the joys it has to offer. You know, like the smell of the air right after a rainfall, the crackling of a bonfire, the taste of wild growing herbs and fresh picked berries. The 20 lucky guests, who had raced all over Oslo to get their tickets, were served a five-course dinner prepared in open air by the innovative chefs from Maaemo. Here are the recipes for two of the dishes.