Food

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 >