Fine Dining at Norsk Høstfest

Would you like to experience fine dining with Norwegian flair? Sons of Norway and Norwill Inc. are bringing a new and exciting dining experience to Norsk Høstfest in Minot, North Dakota, on October 11-14.

<?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" /><o:p>Jarlsberg Turns 50</o:p>

It’s yellow, it’s smooth, it’s bubbly, and it’s leading the market in the U.S.: Jarlsberg Cheese has turned 50, but is by no means slowing down.

Say cheese!

2006 marks fifty years since an agriculture student handed in his assignment on a completely new type of cheese. The Jarlsberg cheese with its familiar large holes has long been a staple in the Norwegian diet, and is now also found in kitchens across the world.

Hooked on Salmon

Author Diane Morgan went to the Wild Salmon Center in Lærdal, Norway, as part of her research for writing "Salmon: A Cookbook"

From wet to dry to wet

Norwegians prefer to eat their cod as fresh as possible. Nothing tastes quite like a piece of cooked cod straight from the ocean, served only with melted butter and new potatoes. In the old days, however, people were more familiar with dried varieties such as clipfish and stockfish.

Dining with Henrik Ibsen

Head Chef at Per Gynt Gaarden, Tor Kramperud Arnesen, has made it his mission to explore the diet of local farmers in the 1800s. At Per Gynt Gaarden, he serves food based exclusively on ingredients found locally in the valley Gudbrandsdalen, and on cook books from the period when Ibsen was alive.

Nordic food online

Ever aspired to be a Nordic chef? Perhaps your next dinner could consist of Norwegian salmon with rice, broccoli and sour cream—you can access the recipe on the new website Nordicplate, which offers everything from nutritional contents to educational materials for Europe's northern cuisine.

(N)ice and cold

Norwegians are a peculiar people. When it finally becomes warm enough, for a very short period of time, to spend time outdoors without excessive clothing, they find something to eat that reminds them of winter.

Dig down your salmon

Some days are quite unlike other days for chef Frode Selvaag at the Norwegian Ambassador’s residence. Thursday, March 11 was definitely different.

Norway - the official site in the United States