Chef Morten Sohlberg, New York City: Cooking Scandinavian for Finicky New Yorkers
Nordic Reach › Vol. 19 Nbr. 19, November 2006 › News
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Summary
"It's unexplored, and even though it's perceived as healthy, hearty and exotic, not too many people really know what Scandinavian food entails," [Morten Sohlberg] says. "It's also not as easily definable as, say, Italian food with its pizza and pasta. Then again, of course, IKEA has done much to educate Americans about Swedish meatballs."
"The task of creating a new recipe with cod and lingonberries became quite an experience. We initially tried traditional Scandinavian tastes like dill and parsley, even ventured into new ground with cilantro or watercress. We felt that the lemongrass not only brought out the flavors of the other ingredients, but complemented the sweet and tart experience of the lingonberry itself in a perfect way," Sohlberg explains."I think if the waiter is happy, it will show when he serves the customer," Sohlberg says. "Back home, the gap between the waiter and the customer is not that big, and I want to keep it like that. When my staff is happy, the customer will be happy."See the full content of this document
Extract
Chef Morten Sohlberg, New York City: Cooking Scandinavian for Finicky New Yorkers
The beer is Danish, the meatballs Swedish, the salmon Norwegian and the shrimp from Iceland. Finnish licorice is also available. It doesn't get much more Scandinavian than this - Smörgåschef, with three locations in Manhattan, has become one of the pan-Scandinavian meeting points in the Big Apple.
Its owner and executive chef, ...See the full content of this document
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