Magnus Nilsson
Magnus Nilsson

Dine with Magnus Nilsson in the USA

The Fäviken chef and Nordic cuisine specialist is bringing his culinary knowledge to six US cities this November

Want a taste of Nordic regions, but can’t quite justify adding a return trip to Järpen, Sweden on to your restaurant bill? Well, you’re in luck. Phaidon has teamed up with Dinner Lab, the rotating dinner series, to present a North American tour for The Nordic Cookbook by Magnus Nilsson.

 

As the brilliant food site Saveur.com reports, Nilsson will share his extensive knowledge of Nordic food culture at a series of evening meals across the United States. You can dine with him in Boston on 14 November; in New York City on 15 and 16 November; in New Orleans on 17 November; in Austin, Texas on 18 November; in San Francisco on 19 November; and in Portland, Oregon on 20 November.

 

Clockwise from top left: Mushroom Soup; Creamed Mushrooms; Fried Mushrooms; Mushroom Salad; Finnish Salted Mushroom Salad; Mushroom Gratin. Photograph by Erik Olsson. From The Nordic Cookbook
Clockwise from top left: Mushroom Soup; Creamed Mushrooms; Fried Mushrooms; Mushroom Salad; Finnish Salted Mushroom Salad; Mushroom Gratin. Photograph by Erik Olsson. From The Nordic Cookbook

Guests will have the opportunity to hear Nilsson speak about the writing, research and photography that went into The Nordic Cookbook, and will be able to engage with him throughout the evening as they experience first-hand the vibrancy and diversity of Nordic gastronomy. 

In each city, Dinner Lab and Phaidon have invited a critically acclaimed chef to prepare a five-course menu inspired by the recipes and traditions documented in Nilsson’s book. The participating chefs include Emma Bengtsson from Aquavit in New York, who will be cooking at the San Francisco event; Daniel Burns of Luksus, New York, who will be cheffing in Boston; Fredrik Berselius of Aska, New York, will also be overseeing the New York dinners; Even Ramsvi, head chef at Ylajli in Oslo, who will be at Portland; Christopher Haatuft of Lysverket, in Bergen, Norway, will be in New Orleans; and Gisli Audunsson of Slippurinn in Iceland, will overseeing the Austin meal.

 

Clockwise from top left: Fried Salt Pork and Fried Falu Sausage on Plain White Loaf; quartered Brined Cucumbers; How to Fry a Really Good Egg; Nordic Hash; Pickled Beetroot; Mashed Pluck and Pearl Barley Hash. Photograph by Erik Olsson. From The Nordic Cookbook
Clockwise from top left: Fried Salt Pork and Fried Falu Sausage on Plain White Loaf; quartered Brined Cucumbers; How to Fry a Really Good Egg; Nordic Hash; Pickled Beetroot; Mashed Pluck and Pearl Barley Hash. Photograph by Erik Olsson. From The Nordic Cookbook

Got that? Good. Each dinner will accommodate 150 guests in two seatings of 75. Tickets cost $175 per guest and include the five-course meal, beverage, and a signed copy of The Nordic Cookbook, which usually costs $49.95.

Places will be made available to Dinner Lab members only until 5 October, after which they will be offered on sale to the general public. To find out more go here, and for a deeper understanding of Nordic cuisine order a copy of The Nordic Cookbook here