New Nordic Cuisine has unquestionably become one of the hottest and most celebrated trends in 21st century pan-Nordic arts and culture. The movement found its beginnings with the renowned New Nordic Kitchen Manifesto, where a commitment was made by a coalition of pan-Nordic chefs to freshness, simplicity, health, and the presentation of foods that also reflect the surrounding landscape. What followed has been a global recognition of Nordic cuisine, both contemporary and traditional, as one of the finest and most unique offerings in the culinary arts anywhere.
In celebration of this truly distinct expression of Nordic culture, Nordic Heritage Museum is pleased to announce its second annual Nordic Culinary Conference, taking place May 5 – 7, 2017. Conference participants will be immersed in an experiential program, introducing their minds and senses to award-winning cuisine through a series of lectures, presentations, and tastings by both Nordic and regional chefs focusing on this incredible culinary trend.
In addition to courses taking place at Nordic Heritage Museum, the Nordic Culinary Conference is pleased to partner with Tom Douglas’s Hot Stove Society, which will also host a slate of courses for the conference.
Opening Reception Information
May 5, 2017 | 6-9pm | Nordic Heritage Museum
Join us for our 2017 Nordic Culinary Conference Opening Reception on Friday, May 5th. Featuring complimentary hors d'oeuvres, food and beverage vendor stations, and an open bar, the Opening Reception will begin with a social hour (6-7pm), followed by a keynote address from Danish culinary entrepreneur Claus Meyer. At 7:30, Kalle Bergman will facilitate our panel discussion featuring Claus Meyer, as well as conference chefs Gunnar Gislason, Sasu Laukkonen, and Titti Qvarnstrom. The Museum galleries and gift shop will also be open throughout the evening as well. A limited number of tickets are available.