New to the festival, patrons will have the opportunity to enjoy memorable fine-dining at a traditional sit-down restaurant known as “En To Tre.” Its head chef Willy Hansen, will orchestrate a special dining experience that differs greatly from the typical Norsk Høstfest eatery.
From October 11-14, “En To Tre” will offer a culinary oasis at North America’s largest Scandinavian festival. Located in Oslo Hall, but set apart from the venue’s bustling activity, “En To Tre” will offer diners the option of a seafood, poultry or meat, or “Det beste fra land, vann og luft.” It will have room for 75 people at a time. Reservations are already being taken.
“Emphasis on authenticity and maintaining century-old Norwegian culinary traditions are the cornerstones of my cuisine,” Willy Hansen says. Born and raised in Harstad, the “fishing capital of the world,” he wishes to give everyone a taste of the treasures of the sea.
For a taste of “En To Tre” please try one of the recipes at right, or make your reservations at Høstfest now.
Salmon and Lobster Salad
1 pound poached salmon
1/2 lobster
1/2 pound green peas
1 small can of asparagus
Sauce
3 hard-boiled egg yolks
4 tablespoons sour cream or cream
3-4 tablespoons veal pan drippings or stock
2 teaspoons mustard
3 tablespoons vinegar
1 tablespoons vegetable oil
dash cayenne pepper
1 teaspoon sugar
1/4 teaspoon salt
Clean the salmon and the lobster. Cut into pieces. Add peas and asparagus. Mix the egg yolks with the cream or sour cream. Mix mustard and pepper with the vinegar (use slightly less vinegar if you are using sour cream). Add oil, salt, pepper, and sugar. Place fish, lobster, peas, and asparagus on a serving platter. Cover with sauce and refrigerate. Garnish with lobster claws and dill. Serve the salad as an appetizer or as a main dish, with bread.
Wildstew (Viltgryte)
4 pounds reindeer or gamebird meat, or a mixture of the two
1/4 pound salted pork, without rinds
4 tablespoons flour
2 cups boiling meat stock
1/2 teaspoon pepper
1/2 teaspoon crushed juniper berries
1 cup lingonberry jam
1 onion
Salt
Cut the meat into serving pieces, and the pork into cubes. Brown the pork in a large pot. Remove the pork, but let fat remain in pan. Combine flour, salt, and pepper. Roll meat in flour mixture, and brown in pork fat. Add meat stock. Add chopped onion, pork, crushed juniper berries, and lingonberry jam. Simmer until meat is tender. Serve with small boiled potatoes or bread.
To make reservations or for more information please call (866) 598-4506