Monday, March 21, 2011

The Icelandic Adventure Continues: Cooking Segment at Restaurant Holt

Photo by Emily Clack
After enjoying the beautiful sights of the Gullfoss and Geyser and enjoying a delicious meal at the Trophy Lodge, we headed back to the Hilton for a quick nap.  I still hadn't quite figured out what New Nordic Cuisine meant, but I was about to get a taste of some local Icelandic ingredients.

Photos by Emily Clack

Thankfully, Chef Paul Stearman of Marcel's, offered to do a cooking segment with us for Capital Cooking.  It was great to see a familiar face in Iceland as Paul was a previous guest on Capital Cooking's French Cooking Techniques and also featured a recipe in the Capital Cooking Cookbook.  Paul was teaming up with Restaurant-HoltThe Gallery Restaurant at the Hotel Holt in Reykjavik, Iceland features French-inspired cuisine by Chef Fridgeir Ingi Eriksson.  This was a perfect match for Chef Paul because Marcel's features French-inspired cuisine as well.  Dress to impress for this restaurant's elegant ambiance decorated with beautiful Icelandic artwork and antiques.
Photo by Emily Clack
Paul showed us how to make an amuse bouche of salmon and potato, a gateau of foie gras and truffles, lamb wrapped in phyllo dough and a dessert of crepes and skyr with blueberries.  I only got a small sampling, but it looked amazing. 

The Gallery Restaurant
Hotel Holt
Bergstadastraeti 37101 
Reykjavik, Iceland 
Telephone:       +354-552-5700 
Fax:                  +354-562-3025 
Email:              holt@holt.isThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it

We wrapped up the segment and headed over to my first judging spot, La Primavera with my team of judges, Marcus Jernmark of Aquavit and Fridrik Sigurosson of the Ministry of Foreign Affairs of Iceland.

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