Food Studio / rhubarb
This recipe was developed by Valeryia Stsepantsova with help from her partner Mikael Hoa Nguyen, who currently works as a manager at Åpent Bakeri in Oslo. She is passionately working towards creating a sustainable future by bringing innovative ideas to life in the food industry. Born in Belarus, she also offers consulting by request.
You know that Christmas song? The one where they sing about Christmas being the ”most wonderful time of the year”? Although Christmas has it perks, and can definitely offer some very cosy, wonderful moments, they got it wrong. The most wonderful time of year isn’t Christmas. It’s spring. It’s now.
We spent the day at Eidsvoll during our Get Away Spring 2015, together with foragers Nina Berge and Britt Kornum. Have a look of the menu of the day, with small tastes of spring throughout the day and a simple menu celebrating the last winter vegetables and the arrival of spring greens.