Saturday May 6
New York Nordic- Agern$85.00
Michelin Star Winning Chef from Iceland!
Hot Stove Society is proud to partner with the Nordic Heritage Museum on their second annual Nordic Culinary Conference which is once again bringing to Seattle an awesome group of Scandinavian chefs. New Nordic Cuisine has become one of the hottest and most celebrated trends of the 21st century.
Gunnar Gislason is Executive Head Chef of Agern which is tucked away inside the Grand Central Terminal in New York City. Agern won a Michelin star only 6 months after it opened!
Chef Gunnar is also the chef and restaurateur behind the critically acclaimed Dill in Reykjavik, Iceland. Though Gunnar opened Dill in the midst of a worldwide financial crisis, he made a success of this restaurant which celebrates Iceland’s pristine ingredients and artisanal producers in a place otherwise heavily dependent on food imports. The Michelin star that Gunnar recently earned for Dill is the first in Iceland’s history, a stunning achievement!
Gunnar has been at the forefront of shaping new Nordic cuisine and is also the author of North- The New Nordic Cuisine of Iceland.
For this class, Chef Gunnar will talk about how he came to work on the Agern restaurant project in New York City and about the early days and immediate success of the restaurant. As he demos selections from the Agern menu that he created, you will enjoy substantial tastes of this unique and exciting cuisine.
Don’t miss the chance to meet this hugely talented chef from Iceland, a man with recent Michelin stars for two different restaurants under his belt!
What You’ll Learn: (demo only)
- Selections from Agern’s menu
Note: It takes time for us to get the exact demo menus from these international chefs traveling on tour. We will post more details on this site as soon as we can.
Chef Gunnar headshot: Photo credit to Frederic Smith
If you have a question about this class or would like to be put on a wait list, contact firstname.lastname@example.org and include the name and date of the class with your question.