Scandanavian Wood

Yesterday's New York Times' Dining section had an interesting article and interview with a Danish chef. Why would this be so interesting?It's because he only cooks with indigenous Scandinavian plants. he also forages them himself too , being a purist. This creates some dishes that would resemble Viking cuisine yet they all have modern twists.

The interview was conducted by Times regular Frank Bruni and the chef is Rene Redzepi, a Dane who is also half Macedonian Redzepi has had good training coming from famed Daliesque Spans restaurant El. Bulli. His background also includes a stint at the famed French Laundry in California. Yet he strikes out on his own at Noma,his restaurant in Copenhagen with using natural botanicals on since ignored or even forgotten. There he incorporates not often used sea buckthorn berries along with ramps to make flavorful dishes.

Redzepi also plates meats as if putting them back in their natural surroundings. Shrimp is put with beach stones and herbs, looking like they're back in their natural environment. He plans on putting deer meat with escargot because that what their hooves would trample on out in the wild. it makes me wonder if any American chefs may follow his lead. This could prove for some wacky twists in New York restaurants.

I'm a big fan of foraging and I encourage all foodies to do it. I think Chef Redzepi makes an interesting case for it with his purist recipes and tasty twists. It's sure to catch on as the next big foodie trend