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Modern Scandinavian


Trina Hahnemann Hahnemann Projects/ Copenhagen, Denmark

Managing Director Silla Bjerrum Feng Sushi Restaurant Group/ London

Filled with gorgeous photography and mouthwatering recipes, The Scandinavian Cookbook by Trina Hahnemann captures the culture and cuisine of this dazzling region. We’ve asked Hahnemann, a highly regarded Danish chef, to design a menu inspired by her book that showcases the foods of the Nordic countries.

Event Details

Fri, 10.02.2009

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC

Hors d’Oeuvre

Pickled Herring with Beets and Dark Danish Rye Croutons

Chicken Liver Pâté with Aquavit and Preserved Cucumbers

North Atlantic Salmon Tartare with Swedish Crispbreads

Blackthorn Aged Blue Cheese with Swedish Crispbreads

Champagne Ruinart Blanc de Blancs NV


Dinner

Jerusalem Artichoke Soup with Beet Chips
Terrazas de los Andes Reserva Unoaked Torrontés 2008

Chilled Lemon and Orange–Marinated Salmon with Greens and Horseradish Cream
Cloudy Bay Te Koko Sauvignon Blanc 2005

Maine Lobster Salad with Vegetables, Dill, and Cream
Newton Napa Valley Unfiltered Chardonnay

Stony Creek Farm Rack of Lamb with Baked Root Vegetables and Cranberry Compote
Numanthia Termes 2006

Dessert Duo > Apple Trifle and Baked Apple and Pear with Cinnamon Parfait
Monsanto Vin Santo 1993

Wines generously provided by Moët Hennessy USA.
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