Food

Nøgne Ø in the United States

Mon, 23 Apr 2012 19:36:12 GMT

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 recognition with medals and top scores in several of the world’s most renowned competitions.

Presentation of Norwegian beer in New York City

Fri, 20 Apr 2012 18:05:56 GMT

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

Norwegian Chef Takes Bocuse d'Or

Fri, 23 Mar 2012 20:35:10 GMT

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.

Tomorrow is Nordic Food Day

Mon, 03 Oct 2011 18:45:52 GMT

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.

Norwegian Champion Bartender at Death & Company in New York

Fri, 02 Sep 2011 20:51:12 GMT

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.

Famous Chefs Serve Up in Washington D.C.

Wed, 22 Jun 2011 18:15:29 GMT

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.

Embassy Chef Challenge

Tue, 05 Apr 2011 23:08:24 GMT

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.

Eat, Ski, and Shoot

Thu, 01 Apr 2010 17:54:24 GMT

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.

The Flying Culinary Circus –on a delicious journey around the world

Wed, 16 Dec 2009 21:53:18 GMT

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

Norwegian world champion chef

Tue, 02 Jun 2009 22:16:50 GMT

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

A Taste of Norwegian Fall

Tue, 02 Jun 2009 22:16:48 GMT

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

Spice it Up

Tue, 02 Jun 2009 22:16:55 GMT

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.

Diving for Food

Tue, 02 Jun 2009 22:16:57 GMT

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.

The “world’s best” cake

Tue, 02 Jun 2009 22:15:41 GMT

“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'.”

Dining with Henrik Ibsen

Tue, 02 Jun 2009 23:23:38 GMT

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.

Tribeca Grill’s Jarlsberg Figs with Spicy Walnut Salad

Tue, 02 Jun 2009 22:15:50 GMT

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.