The Seattle Times published a piece yesterday (8/24/11) on Nordic cuisine. It is really fascinating and points out the growing trend in restaurants to find healthy, raw, local foods for high cuisine.
“It is sometimes called “new Nordic,” although he and some other chefs from the region prefer the broader label “authentic cuisine.” It is earthy and refined, ancient and modern, both playful and deeply serious. Instead of the new (techniques, stabilizers, ingredients), it emphasizes the old (drying, smoking, pickling, curing, smoking) with a larger goal of returning balance to the earth itself. Using rutabagas and whey; pine and juniper; and shells, hay, and twigs as its kitchen tools, it seeks to turn the culinary dial back toward the natural world.”
As an individual committed to living locally, wisely and with more good food being grown in my very backyard (I’m moving so I’m not sure where that back yard might be, but never mind that. ;~), I’m quite excited to see restaurants pick up on this even more.
Here is the article: New Nordic cuisine draws disciples
And as Julia Child used to say: “Bon Appetit!”