Word: scandinavian
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...would be doomed if it failed to meet its obligations. British Financial Services Minister Paul Myners even said the country risks becoming a pariah state. Both Britain and Holland hinted that they may block a $10 billion International Monetary Fund rescue package for the country, and Iceland's Scandinavian neighbors shelved a $2.6 billion loan they had promised Reykjavik. On top of all that, Fitch Ratings lowered Iceland's credit grade to junk status last week. (See the worst business deals...
...every bite - why it is important. The flavors he serves, whether a puckery ribbon of pickled kohlrabi, or a fatty, smoky bite of musk ox bone marrow, could not possibly come from any other place on earth but Scandinavia. "Like no other restaurant, Noma has been able to define Scandinavian cuisine by focusing entirely on the unique character of regional produce and presenting them in a clearsighted, innovative way," says Per Styregard, editor of Sweden's Gourmet magazine. (See a story about sustainable food and Dan Barber's restaurant Blue Hill...
...young chef himself is given to plucking tart sea buckthorns from the beach, and pulling up ramps from the forest floor outside of Copenhagen. But his role as forager-in-chief is not affectation; Redzepi has, along with a handful of other chefs, put Scandinavian cuisine on the culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert...
...well. Not only has Redzepi trained a number of chefs who have gone on to open their own well-regarded Nordic restaurants, but he's put the cuisine on the international foodie map. Better than anyone else, says Styregard, "Noma has successfully managed to communicate this new approach to Scandinavian cuisine to a broad international audience." A quick flip through the food magazines or the line-up at chefs conferences in the past couple of years proves he is right: Nordic...
...raised, and the taste induces superlatives - cold, rich meat, spicy horseradish, lemony greens. But more than anything, it's the visuals that stun. So simple and so delicious, Noma's tartare looks for all the world like a square of clover. It looks, in other words, like the perfect Scandinavian field for feeding healthy, happy cows, or, not incidentally, for sequestering carbon...