Food

Nøgne Ø’s popularity has soared the last years, and with an export of more than 70% of the total production the brewery has managed to become a well known name among beer friends over the whole world. Currently USA is Nøgne Ø’s biggest export market. Nøgne Ø makes more than 20 different styles of ales and their uncompromising beer philosophy and endless curiosity, has earned them international... Read more

The Norwegian brewery Nøgne Ø are doing a tap takeover at Swift Hibernian Lounge, Saturday April 28. Head brewer Kjetil Jikiun, and GM Tore Nybø, from Nøgne Ø will be present from 2-6pm Several Nøgne Ø draft beers will be featured in addition to 2 “cloned” Nøgne Ø draft beers (Porter and Sunturnbrew) brewed at Bitter & Esters in Brooklyn Read more

The biennial Bocuse d’Or is perhaps Europe’s most prestigious culinary competition, and this year’s winner, beating out 20 of the best chefs in Europe, is Norway’s own Orjan Johannessen, 26. Read more

After bringing some of the world’s best chefs to the U.S., the Nordic Embassies are now preparing to bring Nordic food to a smaller, yet very important audience: the students at Washington, D.C.’s public schools. Read more

The Linie Award 2011 Champion Bartender Halvor Digernes will be guest starring at the legendary Death & Company bar in New York for a week starting September 18th. Read more

Monday night was the grand opening of the Nordic Food Week in Washington D.C. which will be taking place at five different top restaurants in the city, June 21-25. Read more

Norwegian Embassy chef Jan-Erik Hauge demonstrated his skills on U.S. television, promoting the fact that he is competing in the "Embassy Chef Challenge," Cultural Tourism D.C.’s annual fundraising benefit. Read more

Chef Thorbjørg Haugen cooked up a storm for the Norwegian biathon athletes in the Vancouver Winter Olympics. Her fuel helped the team ski fast and shoot well, securing two individual gold medals, two silver medals, and the coveted gold medal in the men’s 4 x 7.5K biathlon relay. Read more

The Norwegian young chefs of the Flying Culinary Circus comprise a traveling catering company that cooks for clients anywhere in the world. Read more

Geir Skeie from Norway has won the prestigious gold trophy at Bocuse d’Or – the unofficial world championship for chefs. Read more

This fall, newly arrived Norwegian Embassy chef Lars Ulstein serves a lamb dish incorporating typical Norwegian fall ingredients. Read more

Norwegian TV-chef and writer Andreas Viestad spices it up with a new cookbook, food column in the Washington Post, and soon to be aired TV series on PBS. Read more

Through a hole in the ice, Lars Petter Øie emerges with a large king crab in his hand. He hands it to the guests of his “King Crab Safari” before crawling onto the ice in his scuba-gear. The Arctic Safari he runs in Finnmark in Northern Norway was recently named by National Geographic Adventure Magazine as one of the 25 best new trips to make in 2008. Read more

“My favorite cake is Kvæfjord-cake,” Norwegian Embassy chef Ingeborg Nygaard says. “It is so good that it is often just called ' verdens beste' , which is Norwegian for the ‘world’s best'.” Read more

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. Read more

Stephen Lewandowski’s dishes made with Jarlsberg cheese have become stellar features on the menu at New York’s Tribeca Grill, where he is executive chef.  Read more