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NORTH Nordic Food Festival

A few weeks ago, I received an invitation from VisitSweden and the Stockholm Tourism Board to attend the NORTH Nordic Food Festival. The event, called A Taste of Sweden, was an intimate sit-down dinner showcasing the best of Swedish food.

I couldn’t wait for this event and invited my friend Taylor to join me. It was held at Austere, a Nordic design and lifestyle showroom in downtown Los Angeles. It was a beautiful space…

North Festival

…and a beautifully set table.

North Festival

North Festival

North Festival

Writers, publicists, and bloggers like myself attended the event. It was a very eclectic group of people!

North Festival

North Festival

North Festival

The meal was prepared by Chefs Anton Bjhur and Jacob Holmstrom from Gastrologik, a Michelin-starred restaurant in Stockholm. The chefs visited local LA markets to buy fresh ingredients, a concept I found very amusing. How could they prepare a Swedish meal with ingredients from Los Angeles?!

As you will see, they more than succeeded. We were served 17 courses, all of which were delicious and unique. I was in heaven.

Our first course was potato chips, Swedish vinegar and spruce. The chips were paper thin and the sauce delicious.

North Festival

For our second course, we had brioche, cream cheese, and dill.

North Festival

Our third course was meringue, chicken liver and apple. This dish was fantastic and one of my favorites of the night.

North Festival

North Festival

I also loved the next course, which was lichen, sour cream and vendace roe.

North Festival

The fifth course was particularly interesting. We were served celery butter in a glass, and waiters came around the tables to add in algae broth.

North Festival

North Festival

Our sixth course was smoked potatoes, sour cream and dried cod.

North Festival

Our seventh course, onions and yeast cream, was another favorite.

North Festival

Our eighth course was leek and juniper.

North Festival

For our ninth course we were served celeriac, yogurt and thyme.

North Festival

Tartar of bison, malabar spinach, horseradish and cucumber was served for our tenth course.

North Festival

Our eleventh course, vegetables, was so beautifully presented that I didn’t want to eat it!

North Festival

Our twelfth course was smoked black cod, butter poached onions and kohlrabi.

North Festival

For lucky number thirteen, and our last savory dish, we were served lamb shoulder and beans.

North Festival

Now onto our desserts! The first dessert was simply called ‘pumpkin.’

North Festival

Next was a spruce ice cream with apples and berries. It tasted like Christmas.

North Festival

After that we were served emmer wheat and smoked milk ice cream. It was bizarre eating ice cream that was savory rather than sweet.

North Festival

Our last dessert was cake, quince and bee pollen.

North Festival

It was a phenomenal evening filled with fantastic food and wonderful company. I left the event wanting to visit Sweden even more than before!

~S

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