A guide to Scandinavian food in New York City

“(…) Many Scandinavian and Scandinavian-inspired chefs take their cues from the Manifesto for a New Nordic Cuisine, the defining text that Meyer penned with 11 other Nordic chefs. It lays out more philosophy than instruction. It’s thinking that’s rooted in landscape, be it local plants, wildlife, seasons or relationships with farmers and producers. It puts a premium on foraging, sustainability and mindful sourcing. And it has stirred much interest on these shores.”

Read more here.

Fung Tu Hosts Fundraiser for School

This coming Monday, March 20th, Wilson Tang and Jonathan Wu of Fung Tu are hosting chefs Pichet Ong, Christine Lau, Ed & Lien Lin, and Medwin Pang for dinner to help raise funds and awareness for Chef’s Connection Line Cook School.

Chef’s Connection is a media company built to connect its audience with top chefs, jobs, and opportunities in the foodservice industry.  The organization runs a philanthropic program designed to train or retrain unemployed people to get into the restaurant field.  It’ is a free course taught by seven of the best chefs NYC has to offer.  The program is run by Alan Batt, a renown food photographer fondly known by the industry as “Battman”. Alan’s generosity and dedication has enabled the school to offer classes, supplies and equipment without any cost to the students.

The nine-course dinner with complimentary beer and wine is $110 per ticket, and the team is offering two seatings: 6:00PM and 9:00PM.  Here is the menu:

Whey-Poached Celtuce Salad with Flying Fish Roe; Chef Johnathan Wu.
Housemade Warm Silken Tofu, Shrimp Eggs, Hot Oil, Cilantro; Chef Christine Lau.
Szechuan Peppercorn Cured Artic Char, Chinese Mustard Creme Fraiche and Dill; Chef Ed & Chef Lien Lin.
Hunan Crispy Fish with Chinese Preserved Vegetable, Miso Mustard Chairman Mao style; Chef Doron Wong.
Congee with 1000 Year Egg, Roasted Garlic, Mushrooms, Pork Broth and Crispy Chinese Bread; Chef Chris Cheung.
Roasted Cauliflower, Garlic, House Preserved Lemon; Chef Ed & Chef Lien Lin.
General Guan’s Honey Laquered Roasted Chicken; Chef Medwin Pang.
Braised Short Ribs with carrots, Daikon Potato and cardamom; Chef Eric Kwan.
Frozen Mango Pudding; Chef Pichet Ong.

For tickets, click here.  For more information on Chef’s Connection, click here.