The New Nordic Cooking of Iceland

October 5, 2011 6:30 pm
October 5, 2011 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

The tenants of New Nordic Cuisine comprise the buzz words of terroir, sustainability and foraging that everyone is talking about lately. When this clean, contemporary cooking style is combined with the unique ingredients of Iceland the cuisine becomes all the more intriguing. In this class, we will explore the fascinating cooking techniques of Iceland and the New Nordic Kitchen using ingredients sourced from one of the world’s most pristine natural environments. As we incorporate Nordic practices such as hay smoking, cooking with foraged pine boughs, and transforming herbs to ash, we will discuss the extraordinary history of Iceland, an ancient land boasting one of the healthiest populations and environments on the planet. Ingredients such as rich, creamy Icelandic skyr, sweet rye bread, wood sorrel, moss, seaweed, Arctic char and langoustines will bring this cuisine to life and justify why New Nordic Cuisine is quickly becoming one of the most popular and celebrated cuisines in the world. To celebrate our new found love of Icelandic cooking, we will conclude the class with an icy shot of the nation’s caraway spiked schnapps called Brennevin.

Recipes: Pine Bough Sauteéd Langoustines with Shallot Mayonnaise and Seaweed Salt, Hay Smoked Arctic Char and Celery Root Puree with Wood Sorrel Ash and Pickled Pearl Onions, Icelandic Herb & Moss Salad, Skyr Mousse with Crowberry Sauce and Sweet Rye Bread Dust, Shots of Brennevin

Class Type: World Cuisine

Class Notes: Learn first-hand the food & culture of one of the hottest food scenes in the world today, Nordic cuisine.

Jody Eddy

Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan and former Executive Editor of Art Culinaire Magazine. Prior to her three year tenure at Art Culinaire she cooked at restaurants in America and Europe including Jean Georges, Tabla and The Fat Duck in Bray, England. She is the author of Restaurant Staff Meals: The Food That Fuels the World’s Best Kitchens to be published in the fall of 2012. She is a member of the New York Women’s Culinary Alliance and Les Dames d’Escoffier and author of the website She is currently writing a cookbook with the Icelandic chef Gunnar Karl Gislason, one of Iceland’s most celebrated practitioners of New Nordic Cuisine. Her research for the book has taken her to Iceland’s most remote regions to learn the history and traditional cooking techniques from the purveyors, farmers, foragers and fishermen themselves. Through her collaboration with Gunnar and numerous trips to Iceland, Jody has learned to appreciate the nation’s extraordinary cuisine and its tenants of terroir, foraging and sustainable cooking practices. Contact Jody

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