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We here at edible like to claim we were into Nordic cuisine before it was trendy (we were hitting up the Swedish Church for cinnamon buns way back in 2010) but the truth is we’ve rewatched the Magnus Nilsson episode of Chef’s Table too many times to count and we have Google alerts set up for “new Noma.” The cooler weather has us craving glogg and trips to Budin, and we’d be remiss if we didn’t add “How to Prepare a Nordic Feast” to our popular Brooklyn Brewery series of panels on how to prepare just about anything.
On November 4, we’re partnering with Bröd Kitchen, Rekorderlig and Revolving Dansk to speak with the experts about how to make Nordic food at home and where to source special ingredients in the city. A $10 ticket, available here, buys entry to the event and a few small bites.
Haven’t had a chance to try Revolving Dansk’s pølse, which is kinda like Copenhagen’s Nathan’s? Their website claims “calling it a hot dog is like calling prosciutto a lunch meat.” Martin Høedholt, the self-proclaimed pølse pioneer, will demonstrate the fine art of Danish hot dog making at the event. Our panelists will be on hand to answer your questions about where to find regionally sourced Finnish Ruis (local grains devotees, take note), how to properly enjoy saffron buns, and what to expect from Swedish hard cider. We can’t wait to see you there!
Featured photo credit: Facebook/Bröd Kitchen
