An Evening In Stockholm with Restaurant Gastrologik
Fredrik Carlström’s sophisticated DTLA Austere Scandinavian showroom played host last night to NORTH Nordic Food Festival’s celebratory pop-up “An Evening In Stockholm with Restaurant Gastrologik.” To say this 17-course beautifully minimalist, ingredient-centric dinner was culinary magic is an understatement -- having the pleasure of enjoying the intimately prepared food by Chef Jacob Holmström and Chef Anton Bjuhr transported me and my fellow diners directly to the chefs’ renowned Michelin-starred restaurant in Stockholm’s Östermalm district. Coordinator of the NORTH Festival event, Kalle Bergman, introduced the chefs with a first few words about the evening and what we would be experiencing, along with a nod to the beautiful Austere showroom itself, and how near and dear to his heart this celebration of his own hometown, Stockholm, truly was to both to him and all of the event’s participants.
Chef Holmström began the meal by explaining that Gastrologik’s food focuses on “eating the things around us,” a notion that allows both food and technique to span countries and continents with local interpretations. Bringing with them less than a handful of ingredients (such as local Swedish lichen and spruce), the chefs made note of how impressed they were at the wonderful array of seasonal, organic, local provisions available at the Santa Monica Farmers Market. Generous free flowing wine pairings served in Iittala stemware accompanied each of the artfully constructed small bites/plates, starting with wafer-thin Potato Chips with Swedish Vinegar and Spruce, building towards Smoked Black Cod with Butter-Poached Onions and Kohlrabi, then on to Lamb Shoulder and Beans, and ending with perfectly bite-sized Spruce Ice Cream; Emmer Wheat and Smoked Milk Ice Cream; and Cake with Quince and Bee Pollen desserts. The brilliant chefs were endearingly humble and wonderfully approachable, and seemed to effortlessly bring forth course after course representing all that is truly beautiful in Nordic cuisine.
Dress: Anthropologie
Lips: MAC Pro Longwear Lipcolour in Lasting Lust
With the wonderful Chef Anton Bjuhr (left) and Chef Jacob Holmström (right)!
Lichen, Sour Cream, and Vendace Roe
Celeriac, Yogurt, and Thyme
Tartar of Bison, Malabar Spinach, Horseradish, and Cucumber
Plates awaiting Spruce Ice Cream!
Hard at work preparing a Pumpkin treat!
Cake with Quince and Bee Pollen
MENU
Potato Chips, Swedish Vinegar, and Spruce
Brioche, Cream Cheese, Dill
Meringue, Chicken Liver and Apple
Lichen, Sour Cream and Vendace Roe
Algae Broth and Celery Butter
Smoked Potato, Sour Cream and Dried Cod
Onions and Yeast Cream
Leek and Juniper
Celeriac, Yogurt and Thyme
Tartare of Bison, Malabar Spinach, Horseradish and Cucumber
"Angamat" - Vegetables in Season
Smoked Black Cod, Butter Poached Onions and Kohlrabi
Lamb Shoulder and Beans
Pumpkin
Spruce Ice Cream, Apples and Berries
Emmer Wheat and Smoked Milk Ice Cream
Cake, Quince and Bee Pollen
WINES
La Petite Perriere Sauvignon Blanc
La Petite Perriere Pinot Noir
Marie de Beauregard Chinon
Marie de Beauregard Vouvray
Saget La Perriere Pouilly Fume
Saget La Perriere Sancerre
Saget La Perriere Muscadet
