Foods from Norway, with Chef Joe Cizynski

It’s surprising that Norwegian cuisine hasn’t garnered more attention: the country has some of the best raw ingredients in the world. Norway’s growing seasons may be short but they’re incredibly abundant, as is its selection of wild game and catches from the sea. Today, this humble Nordic land is becoming a gastronomic powerhouse with major cities like Oslo and Bergen leading the way. Tonight we will start with seafood canapés (gravlax, smoked trout with trout caviar butter, marinated mussels and mackerel), then king crab and baby sweet pink shrimp crepes with a lion’s mane mushroom sauce, roast elk with a green peppercorn aquavit sauce and finish with Trollkrem (lingonberry mousse.)

Complimentary Aquavit Negronis will be served. This is a BYOB event so bring some mead, beer, or your favorite wines.

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