Eve's Wine 101

Eat Local in the Nordics: Top Culinary Experiences For All

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NEW YORK (PRWEB) – The Nordics, a coalition of the seven Nordic tourism boards of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, represent a region known internationally for its gastronomy. In addition to creative cuisine, The Nordics are committed to offering sustainable culinary experiences. This was solidified in 2004 when each country signed the Nordic Food Manifesto which contains 10 principles on purity, season, ethics, health, sustainability, and quality that are embodied by hotels and restaurants across the seven countries. Currently, The Nordics boast 65 Michelin starred restaurants, 20 of which have been recognized with a Michelin Green Star for their sustainable practices, and more than 260 Michelin-recommended restaurants.

In The Nordics, there are plenty of opportunities for visitors to eat like a local, whether at a restaurant or in a truly immersive experience out in nature.

OYSTER SAFARIS IN DENMARK
The UNESCO World Heritage Wadden Sea National Park is one of the world’s most important tidal zones and also the site of oyster safaris. Visitors at low tide can strap on waterproof boots and follow a guide to the oyster banks to gather the plentiful Danish delicacy for a tasting while learning the history of oysters in the area along the way. Tours last approximately 2.5 – 3 hours and take place in February through May and September through December. Sort Safari offers oyster safaris at DKK 275 (approximately US$40) which can be booked here. Those who want a full gastronomy trip should look at one of Denmark’s 26 Michelin-starred restaurants, vineyard visits to Europe’s northernmost grape-growing area, foraging tours, and a food walk in Copenhagen. In 2020, Michelin awarded 11 Danish restaurants with the Michelin Green Star. In 2021, World’s 50 Best Restaurants awarded the first and second spot to Denmark restaurants Noma, a Michelin Green Star recipient, and Geranium.

FAROE ISLANDS’ HOME HOSPITALITY
Traditional cuisine reigns in the 18-island archipelago of the Faroe Islands where Heimablídni, Faroese for home hospitality, is listed on the United Nations’ Sustainable Consumption and Production list.
The Faroese welcome travelers into their homes where they serve homemade dishes created from their own or their neighbors’ farms while sharing stories that relate to the country or local village. An array of experiences, from traditional dinners to day-long fishing and cooking excursions, can be booked online with rates starting at DKK 350 (approximately US$50). One restaurant that should be on the itinerary of any foodie is Ræst, which is Faroese for fermented. The menu is dedicated entirely to traditional Faroese fermented foods and combines modern gastronomic trends with ancient food traditions.

FINLAND FORAGING
Finland is actively creating sustainable solutions for food sourcing and production. Finns and visitors have “Everyman’s Rights,” a law that allows anyone the freedom to forage, fish (with a permit), and more. Finnish forests are brimming with nutrient-rich arctic superfoods in summer and early autumn that yield blueberries, chanterelles, and cloudberries. METTÄ’s Helsinki Wildfoods collective offers wild herb courses and foraging excursions, and guided mushroom-picking tours, like the ones offered at Hotel Punkaharju in eastern Finland, are also great for beginners. Those looking for something different and truly unique can travel to Lahti, the 2021 European Green Capital. There, Ant Brew’s latest “Wasted Potential” beer series includes Boreality Check which uses lichens from the north, Dumpster Diver brewed with orange peels from a local juicer, and Goosebumps that utilizes aromas from goose droppings. In Helsinki, Nolla was born out of a desire to serve great food with a waste-free ideology. Their in-house composter provides suppliers with composted soil to take back to their fields.

GREENLAND’S FRESH CATCHES
Every town in Greenland has a local fish and meat market called Kalaaliaraq (“little Greenlander”) where daily catches are sold. In addition to buying straight from the source, visitors can catch their own meal, dine with a local, or enjoy fine dining. Qooqqut Nuan, accessed by boat from Nuuk, is one of the most isolated restaurants in the world and features vegetables grown locally and fish from the nearby fjord. Visitors may catch their own fish which the restaurant will then prepare for them in one of several different ways. To dine with a local, the Greenlandic tradition of kaffemik, a large celebration hosted by a local, can be considered. Visitors can book a kaffemik experience which provides insight into Greenlandic homelife. The two Michelin-starred restaurant KOKS from the Faroe Islands is setting up shop in Ilimanaq north of Nuuk for the summers of 2022 and 2023. It will open in Ilimanaq Lodge, one of the oldest houses in Greenland, and have a focus on the clean, pure flavors of the ocean with plentiful seasonal herbs and wildflowers.

ICELAND’S GEOTHERMAL FARM-TO-TABLE
Geothermal energy is key for Icelandic cuisine and its organic produce. Icelandic farmers rely on greenhouse farming, which is heated and powered by readily available, 100% renewable geothermal energy. Visitors to Laugarvatn Fontana can see how Icelanders use geothermal energy to bake bread. For ISK 2300 (approximately US$18), participants can learn how the popular rye bread is baked underground near a hot spring, see the pot dug out of the hot black sand, and enjoy the bread while it’s still warm from the ground. Visitors can also enjoy farm-to-table experiences like a meal at Friðheimar’s greenhouse surrounded by tomato plants. With three different varieties grown on site, offerings include tomato soup, green tomato and apple pie, green tomato jam, tomato beer, or tomato schnapps (a hollow tomato filled with Icelandic Birch schnapps). Other places of note for farm-to-table cuisine include the Efstidalur farm hotel and Vogafjós farm café.

NORWAY UNDER THE SEA
Traditional Norwegian cuisine is largely a reflection of the environment, utilizing materials readily available in the country’s mountains, wilderness, and coast. Norway’s most unique dining experience combining marine research, architecture, and gastronomy can be found near the coast in Lindesnes. Under Restaurant allows travelers to dine underwater beneath a concrete shell created to act as an artificial reef. Half sunken 16 feet into the icy waters, Under provides visitors with an opportunity to view the rarely seen marine ecosystem of the North Atlantic Ocean while enjoying an 18-course, seafood-forward prix fixe menu with available wine pairings. Visitors can also time their visit with one of Norway’s popular food festivals, including the Gladmat food festival in Stavanger (June), Trøndelag Food Festival (July), and the Matstreif in Oslo (September).

SWEDEN’S BEST
Every year, the Nordic 360° Eat Guide recognizes establishments that showcase culinary excellence with sustainable practices. The 2021 standout nominees included Musselbaren which utilizes organic, locally-sourced ingredients with mussels as the star of the show. The restaurant offers a 4.5 hour mussels tour in a west Swedish fjord where participants will learn about the area, harvest their own catch, and prepare their meal. The grand finale is moule frites with fresh bread and aioli. Northwest of Stockholm, travelers can tour Sweden’s oldest orchard Köpings Musteri, an organically certified cider farm where a 1.5-hour tasting tour showcases 40 apple varieties and the cider production process. Set in the forests of Dalsland, Swedish Country Living offers guests a guided tour to learn about the property’s holistic approach to food, sustainable buildings, and regenerative agriculture. Standout Stockholm restaurants include Fotografiska which has a plant-based kitchen that received a Green Star from Michelin in 2021; Hermans, a vegetarian establishment where even the company car runs on biofuel; and K-märkt which focuses on reducing food waste by selling the food by weight.

OKTOBERFEST AT LUCQUES ANNOUNCED FOR OCTOBER 4TH

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Lucques’ Oktoberfest Beer Garden Celebrates Fall with House-Made Schnapps, Sausages, Sauerkraut, Spaetzle and Pretzels.

Schnapps by Rollich, Steins and Wines by Styne

Lucques-Interior

LUCQUES, Los Angelesthe flagship restaurant of Suzanne Goin and Caroline Styne, presents the return of Oktoberfest on Sunday, October 4, 2015 with a celebration of first-of-the-fall season dishes showcasing winter squash, roasted apples and wild mushrooms with a variety of grilled and pan-roasted house-made sausages and Lucques’ sauerkraut. Festive Oktoberfest attire for staff and guests is encouraged.

German bottled brews and seasonal draft beers will be featured and Caroline Styne will present a superb list of wines from Austria, Germany and around the world to complement the menu.

All guests will receive a welcome tulip glass of house made Mint Schnapps made by Head Barman Christiaan Röllich.

Oktoberfest is a ticketed event only; reservations can be made online with RESY or by calling the restaurant at 323.655.6277

 

Oktoberfest Menu 2015

warm potato salad with whole grain mustard,

cornichons and caraway

 

grilled and pan-roasted house-made sausages

with roasted apples and sauerkraut

 

smoked ham hocks braised in beer

and slathered in onions

 

herbed spaetzle with wild mushrooms,

winter squash, scharfe maxx and chestnuts

 

horseradish and mustard

larder baking company’s dark rye bread and pretzels

 

pear and walnut crumble tart with raisins,

creme fraiche and vanilla ice cream

 

$55 per person

beverages, gratuities and taxes additional

 

WHEN:

Sunday, October 4, 2015

Reservations from 5:00 p.m. Oktoberfest is a ticketed event only; reservations can be made online with RESY or by calling the restaurant at 323.655.6277

LUCQUES

8474 Melrose Ave

West Hollywood, California 90069

Phone 323.655.6277

Owners Suzanne Goin and Caroline Styne bring neighborhood-friendly events to their restaurant, providing a delicious experience that encourages socializing and community spirit.  All menu selections are market inspired from Goin’s seasonal menus at LUCQUES.

For further information and full menus at LUCQUES visit www.lucques.com
 

Suzanne Goin and Caroline Styne are Social!

Follow Suzanne at @SuzanneGoin

Follow Caroline at @styneonwine

Follow Lucques at @LucquesLA

Gregory Alozno on: Swiss Eaux-de-vie

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Located in northwest Switzerland on the Rhine River is the beautiful city of Basel. I love this area where the Swiss, French, and German borders converge. The region is rich in a culture that is affectionately known as the “Regio Tri-Rhena,” and extends into German Baden-Wurttemberg and French Alsace. Part of Basel’s allure is its many theaters and museums.

By now, you are thinking this sounds lovely, but wines and spirits from Switzerland?

Today I am joined by friend and fellow sommelier, Celine Huber. We plan to share with you a selection of spirits that are unmistakably, Swiss.

“You know Gregory, Celine paused to contain her amusement. “We Swiss once had a reputation for being a nation of heavy drinkers.”

“Seriously?”

“Back in the 17th century there was a popular saying, ‘drink like a Swiss.’ It was not only in part our culture, drinking was our passion,” her tone was light and lively.

“Interesting,” I paused on the moment. “I have always regarded the Swiss as moderate drinkers.”

“True,” Celine’s eyes crinkled softly as she spoke. “We have been influenced greatly by our neighbors. However, we do enjoy drinking almost as much as we love eating.
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”

“Proscht!”

Eau-de-Vie is French for “water of life.” It refers to the wide variety of fruit-based distilled beverages. Orchard fruits, such as apples, pears, plums, cherries, and blackberries are commonly used in distilling these spirits. Typically, Eaux-de-Vie are bottled at an alcohol content between 35%-50%.

Our first selection, Ette Zuger Kirsch Eau-de-Vie is made from Swiss black mountain cherries and distilled in small copper pot stills, then aged for three years. It is important to note that no chemical flavors are used in any way. On the eye, our Kirsch is clear and bright. When swirled, it leaves a thin clear coat on the inside of the glass and shows some impressive “long legs.” On the nose, there is an immediate aroma of fresh cherries that smoothes subtly. On the palate, Ette Zuger Kirsch is clean with subtle cherry flavors. Keep in mind that it has not been aged in wood, so it has a cleaner and just fruit taste. The finish is long lingering. The alcohol content is 42% with a price tag of $45.

“I love the warming rush from Ette Zuger Kirsch,” Celine smiled softly. “This is a well-made Eau-de-Vie.”

“What dishes would you serve with our Ette Zuger Kirsch?” I queried.

“Definitely a lovely match with smoked salmon canapes,” she replied without hesitation. “Ette Zuger Kirsch also makes a wonderful Aviation cocktail’

“I did not know you drank gin,” I chuckled lightly.

“I don’t,” Celine shook her head from side to side. “I cheat the recipe and use vodka.”

“Well then, from one vodka drinker to another,” I laughingly shared the moment and raised my glass to toast her. “Proscht.”

Our next selection, Fassbind Pflumli is a premium plum fruit brandy from the Urschwyzer Distillery. The company has been producing premium spirits since 1846. In 1856, at the World Exhibition in Paris, Napoleon lll awarded a gold medal to this legendary Swiss company. On the eye, Pflumli is clear and semitransparent. It is well textured with long legs. On the nose, the bouquet is filled with the intoxicating aroma of Lohrpflumli, Swiss sweet plums. On the palate, there is a harmony of fruit and alcohol from a 3 year maturity period. There is also an array of flavors reminiscent of marzipan,  followed by a long and continuous finish. Fassbind Pflumli is 41% alcohol with a price tag of $65.

“I especially like the fruitiness of Pflumli,” Celine openly displayed her preference. “The long finish always leaves me wanting more.”

“Since living in Europe I have learned to appreciate spirits distilled from plums,” I paused for effect. “Pflumli is just a tad too sweet for my palate.”

Himbeergeist, also known as Framboise, is a unique type of German Schnapps that is popular with the Swiss. It is distilled primarily in Germany, the Alsace region of France, and select Swiss distilleries.  What separates Himbeergeist from traditional schnapps is the process by which it is made. First, a mixture of neutral spirit, which must be 95.6% purity is distilled with fresh ripe raspberries. This process of maceration is used rather than fermenting the raspberries as they contain very little sugar. It is then left at rest for several weeks. This period allows for flavor and aroma to transfer to the alcohol. The mash is then distilled in copper pot stills. The name in German translates as, himbeere (raspberry), geist (spirit). The French translation, framboise (spirit).

Our next selection, Schladerer Himbeergeist is renown amongst raspberry brandies. Schladerer boasts using only select fruits from the Black Forest. On the eye, our Himbeergeist is clear and bright. When swirled, it shows some extremely long legs.
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On the nose, there is only the essence of raspberries, which is most inviting. On the palate, it is simply sublime. There is a perfect balance of sweetness to fruit. The finish on this liqueur is long and memorable. The alcohol content is 42% with a price tag of $40.

“Some people prefer Himbeergeist in their coffee,” Celine was quick to point out. “I’m sure you would find that a sacrilege.”

“Indeed,” I nodded heartily. “This is a wonderful liqueur that demands to be appreciated on its own”

“Speaking of coffee, shall we make a move?” Celine’s eyes sparkled as she smiled. “I know an excellent cafe, not far from here, with wonderful pastries.”

“But that my friends, is another story …”

Gregory Alonzo: From Iceland to Kill Bill?

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Over the years I have been most fortunate to travel to some seventy countries. I have visited a few countries that far exceed the realm of the exotic. However, when it comes to Iceland, this lovely little country is absolutely out of this world.

Back in my military days, I worked as a Marine Security Guard, and because of my language skills, I often traveled from embassy to embassy as a courier. I was also very close to one ambassador in particular. He would often ask me to escort single young ladies to diplomatic functions. The ambassador would tease me because I would typically wear a tuxedo rather than my Marine Corps Dress Blues. This had to do more with diplomatic etiquette rather than my ardent fantasy to play 007. The ambassador would jokingly remind me, that if I acted in a manner unbecoming of a official representative of the United States Diplomatic Mission, he would personally see to it that I was sent to the furthest reaches of the “Western World,” our embassy in Reykjavik, Iceland.

Earlier this year I decided to vacation in Iceland. I had a fantastic adventure and made some wonderful new friends. During this trip, I met an excellent sommelier by the name of, Frida Drabjartdotti, who shared with me some of the finer restaurants and wine bars in Reykjavik.

From Grand Hotel’s panoramic view of Reykjavik, Frida and I gazed complacently at our beautiful surroundings. The Grand is Reykjavik’s premier hotel. The Grand can also boast that it is the world’s first hotel to undertake extensive works to eliminate electro-magnetic pollution. From inception, the Grand Hotel was designed and built with a system to control pollution from the electrical supply.

Frida had gone to great lengths to ensure our table in the Brasserie Grand, was impeccably set with assortment of Iceland’s most interesting appetizers. These included, pink-footed goose, puffin, ptamigan, arctic char, a cousin of salmon and trout, with a milder flavor, lamb, of which I would add is the best I have ever tasted. The meat is very pure and non fatty. Our dishes also included potatoes with truffles, an assortment of local cheeses. The Icelandic delicacy, hakarl, or fermented shark. I must admit that due to the  fetid odor of ammonia, I instantly rejected the putrefied shark steak. Last, and quite to my surprise, minke whale sashimi with wasabi. Icelanders boast that their diet is healthy and the primary factor to their longevity. The average life span is 81 years.

“Frida,” I smiled reassuringly. “What interesting spirits have you selected for our tasting?”

“We will begin with a spirit that is not only popular in Iceland, “ she paused for effect. “It gained international notoriety in the film ‘Kill Bill Vol. 2.’”

“Brennivin?” I queried.

“Precisely,” Frida’s eyes crinkled into a smile. “The film’s character, Budd, drinks Brennivin, svarti dauoi.”

“Svarti dauoi?”

“It means, Black Death,” she smiled with amusement.

Brennivin is a type of schnapps that is considered to be Iceland’s signature liquor. It is made from fermented potato mash and is flavored with caraway seeds. The steeping of herbs in alcohol is a long held folk tradition in all Scandinavian countries. Despite its status as the national beverage, and despite its being the traditional drink for the mid-winter feast of Porrablot, many Icelanders do not regularly drink Brennivin. It has a strong taste, with an alcohol content of 37.5%, and a dubious reputation. Brennivin is often associated with alcoholism.

“Black Death?” I queried.

“Brennivin translates literally as ‘burning wine’ or as you would say in English, brandy,” Frida paused momentarily to fill our glasses. “are you ready to drink?”

“Skal,” I toasted her.

“The flavor of Brennivin definitely lingers,” I chuckled under my breath. “It is has a most overpowering flavor of rye. It is so strong that I felt like I had just swallowed an entire loaf of rye bread.”

“It is definitely an acquired taste,” Frida flashed me a quick smile. We typically drink Brennivin while eating hakari.”

“I would guess that Brennivin is about the only drink to over come the scent and flavor of putrified shark steak,” I said in conclusion.

Our next selection was Fajallagrasa. This drink has only become popular since 1993. It is a type of Icelandic Schnapps with a surprisingly good after taste, and an alcohol content of 38%. Milled Iceland Moss is soaked for a long time in a special alcohol solution. This dissolves and extracts the biologically active compounds, which also give the color and the unique taste of the Fajallagrasa. Icelandic Fajallagrasa is a pure and natural product. Each bottle of Fallagrasa includes some whole Icelandic moss thalli,  both for decoration and increased potency and taste.
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“Fajallagrasa has very good after taste,” smacking my lips into an eventual smile. “I was pleasantly surprised.”

“On a different note, we Icelanders have used Icelandic moss as a food supplement and herbal medicine for centuries,” Frida’s tone was matter of fact. “We use it as a prevention against coughs and sore throat, as well as stomach problems and dry skin.”

Our last selection was not only my personal favorite, it is a vodka that I enjoy regularly. Reyka (Ray-kuh) Iceland’s first vodka that wholly takes advantage of the country’s pristine resources. The result is a super clean premium vodka that has an environmental conscience. Reyka is distilled from organic wheat and barley producing an extraordinary small batch vodka.

Amidst the clean air of the village of Bourganes in western Iceland sits the distillery where Master Distiller, Kristman Olaffsson, has made his uniquely Icelandic vodka a reality. The entire operation is run by the abundant geothermal heat of the land. In turn, this led to naming the spirit, Reyka. This is an ancient Icelandic word for steam or smoke. Small batches of only 235 cases per distillation contain glacial water from Grabok Spring, which runs through a 4,000 year old lava field. Researchers have tested these waters and found there to be zero impurities.

“When I first tasted Reyka, I was pleasantly surprised,” I paused to reflect fondly. “I couldn’t quite place the unique flavoring.”

“Ah, yes,” Frida smiled. “That is the effect of the lava rock, and what makes Reyka truly unique.”

“All I can say is that this flavorful spirit is by far the most unique vodka being produced today,” I gave a nod of approval. “I would also add that since Reyka is so clean, it is the perfect base for any cocktail.”

“On that note of approval,” Frida paused to create a sense of anticipation. “Shall we make a move to the Blue Lagoon?”

“Reykjavik’s most popular thermal baths, but that my friends, is a different story …”