Intro to Icelandic Cuisine


Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

The tenants of New Nordic cuisine comprise the buzz words that everyone is talking about lately: terroir, sustainability, and foraging. When this clean, contemporary cooking style is combined with unique Icelandic ingredients, it becomes all the more intriguing. Tonight, we’ll explore the fascinating cooking techniques of Iceland using ingredients sourced from one of the world’s most pristine natural environments. As we incorporate Nordic practices such as hay smoking and cooking with foraged pine boughs, we will discuss the history of this extraordinary ancient land, which boasts one of the healthiest populations and environments on the planet.

On the Menu: Hay-Smoked Arctic Char with Celery Root Purée; Icelandic Herb Salad with Buttermilk Dressing; Pine Bough Sautéed Shrimp and Crispy Shallots with Nori Salt and Shallot Mayonnaise; Skyr Mousse with Blueberry Sauce and Sweet Rye Bread Dust

Instructor: Jody Eddy, Cookbook Author and Food Writer (Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, Running Press)

Thursday, January 10, 2013 - 18:00 to 21:00
Bowery Culinary Center, 2nd floor