February 11, 2004
Scandanavian cooking
Andreas Viestad introduces his joy of mushrooms. Time to travel to Norway for the crayfish.
Host, Chef and Guide Andreas Viestad combines the elegant simplicity of Provencal and Tuscan cooking with the northern ingredients of his native Scandinavia. The result is a whole new approach to cooking - a range of delicious modern dishes with a history dating back to the Vikings.
Posted by Ghost of a flea at February 11, 2004 10:23 AM
Comments
Niles: Frasier, I hope you're free tonight. I just secured a table
at the most exclusive new restaurant in Seattle.
Frasier: I'm sorry - just not in the mood.
Niles: At least hear me out - this place is the hottest new thing
in fusion cuisine.
Frasier: What cuisines are being fused?
Niles: Polynesian and Scandanavian. It's called "Mahole-Valhalla."
Frasier: Well, perhaps there's a reason why God put those two
countries so far apart.
Posted by: The Meatriarchy at February 11, 2004 10:11 PM