Food  Diving for Food 3/24/2008 :: Through a hole in the ice, Lars Petter Øie emerges with a large king crab in his hand. He hands it to the guests ofhis “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. + More |
Recipes  The “world’s best” cake 5/9/2007 :: “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'.” + More |
Recipes  Fine Dining at Norsk Høstfest 1/23/2007 :: 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. + More |
Recipes  Jarlsberg Turns 50 1/22/2007 :: 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. + More |
Recipes  Dining with Henrik Ibsen 6/27/2006 :: 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. + More |
|
|