A Scandinavian Spring Supper

• Tuesday 24th March 2009
• Moxon St W1
• 7.30pm
• £75.00pp incl wines

We are delighted to be joined by chef and food writer Trine Hahnemann again as we revisit Trine's beautiful book The Scandinavian Kitchen.Trine is a well known chef and food writer who appears regularly on television in Denmark; she has published several cookery books, as well as regularly contributing to Denmark's leading women's magazine Alt For Damerne, and if that weren't enough her company run the restaurant and café in Denmark's Houses of Parliament.
Guests will enjoy a delicious menu of recipes - all taken from Trine's book using new season spring produce.
With the weather finally showing a definite move towards spring we feel our appetites changing, the flavours of spring are so fresh and invigorating we felt it essential to incorporate all of this into our Scandinavian Spring supper event with Trine.
The evening will begin with chilled Prosecco paired with Trine's homemade Gravadlax & honey mustard sauce on rye toasts. For supper guests will enjoy homemade Potato Cakes with Lumpfish roe and roast beetroot with sour cream (pg 30); for main course guests can choose from roast chicken with baked rhubarb and cucumber salad (pg 86) or new season Spring lamb stuffed with mint, apricot, celery & spinach(pg 68)  both served with minted roast potatoes and baked green asparagus (pg82). For dessert - something from 1950's Scandinavia - a delicate dessert of Lemon mousse with candied lemon peel (Pg 70). Supper will end with Le Piantagioni coffee & homemade Kransekage (pg 73), one of Trine's favourite almond biscuits, all paired with some delicious wines.

Before supper Trine will hold a demonstration of her Gravadlax recipe from her book.
She says 'it's so easy...'
During the evening Trine will also talk about her approach to Scandinavian cuisine and how the flavours and traditions in Scandinavian food culture inspire her. She will talk about why she thinks that the New Nordic Diet can be an important part of international food culture through not just the healthy aspects but why eating locally is such an important part of local community and how she sees it becoming as well know as the Italian or French food culture in our diets.

This promises to be a relaxed and convivial evening, guests will be welcome to chat with Trine and ask her lots of questions on her cooking, her philosophy and all those 'easy' recipes.