FISH AND SEAFOOD FROM THE COAST OF TRØNDELAG
Thomas Borgan, Kontrast Catering / Kraft Bodega
We are lucky to be living on the coast of Trøndelag, where the ocean is abundant with curious and wonderful creatures. When you go fishing here you may catch halibut, cod, haddock, monkfish, cusk and salmon, with pots full of lobster, langoustine and crab. If you go looking for seashells on the seashore, you may come across mussels, scallops, clams and oysters. The ocean presents a variety of delicious and delicate flavours of umami; deep, aromatic and salty.
In the ‘Fisk og skalldyr fra den trønderske kysten’ (Fish and Seafood from the coast Trøndelag) course, this class will be working with fresh seafood, harvested from the sea the night before. So the day’s food depends entirely on what the sea delivers. Thomas Borgan, the creative and innovative chef from Kraft Bodega and previous Seafood Chef of the Year, will improvise with what is provided and show participants how to prepare well known types of fish and seafood, as well as other lesser known varieties.
Come along and explore the essence of the Trøndelag coastal flavours.
FOOD AND BEVERAGE PAIRINGS / PAIRING DRINKS AND FOOD
Roar Hildonen, To Rom og Kjøkken
Roar Hildonen has been working in the restaurant business in Trondheim for over 30 years. He runs the restaurant To Rom og Kjøkken (‘Two Rooms and a Kitchen’), a restaurant famous for grand culinary experiences, great wine and cocktails, and immaculate hospitality.
Matfestival 2019 and Britannia Hotel are delighted to welcome Roar to share his food and drink pairing expertise. Which, for instance, is the most suited beverage with clams and mussels … and why? You will get to taste six different flavours from the Trøndelag food region, where our theme for the Matfestival – coastal flavours – will be at the centre.
Roar Hildonen is also fond of pairing food with beer and cider. This year we have our first cider company exhibiting at the Brewery Festival. What better opportunity to taste exquisite Norwegian apple cider, local beer, and wine alongside flavours of the sea and beyond.
A TASTING SESSION; SOUR CREAM FROM THE FANNREM FARM
Jon Fredrik Skauge, Fannrem Gård
Jon Fredrik Skauge is a man of many trades. He’s a university-educated historian who believes in the importance of taking care of traditions, whether it’s patterns of national costumes and clothing or preservation of old farm buildings and structures to traditional ways of food preparation. All these elements tell stories about who we are as people through generations. And at heart, he’s a dairy farmer. He's got seven cows, and knows them all by their names. He separates the milk from each cow because each one produces a different kind of cream in regards to fat content and flavour. This finesse makes all the difference when he delivers dairy products to Credo, a Trondheim-based Michelin restaurant that revers its local farmers and producers.
In this class you’ll get to taste sour cream from the different cows at Fannrem Farm, and Jon Fredrik will share with you the secrets of herding cows and churning cream.
RAW FOOD CAKES
Mani Marie Baadstø
Raw and vegan food are growing in popularity and part of a health and wellness movement. For those who are new to the scene, there are many questions such as, does it taste good? and, where do I begin?
In this class Britannia Hotel’s award-winning pastry chef, Mani Marie Baadstø, will lead the way with a workshop full of raw, vegan delights. In the newly re-opened Britannia’s purpose built food course room, Mani will guide you through the simple steps of making gluten-free, raw, vegan, nutritious, and very tasty pies. She uses lots of fruits and berries, nuts, grains and dates.
No-bake cakes have natural sugars and healthy calories and fats, making them suitable for breakfast and beyond. You certainly don’t have to be vegan to enjoy these treats, so try serving them this summer at the garden party or after a BBQ. You may even consider letting your guests eat first and tell them it’s vegan later just to see the pleasant surprise on their faces!
A TASTING SESSION; BUTTER FROM FANNREM FARM
Jon Fredrik Skauge, Fannrem Gård
From the cow to cream to butter on your toast.
Jon Fredrik Skauge is a man of many trades. He’s a university-educated historian who believes in the importance of taking care of traditions, whether it’s patterns of national costumes and clothing or preservation of old farm buildings and structures to traditional ways of food preparation. All these things tell stories about who we are as people through generations. And at heart, he’s a dairy farmer. He's got seven cows, and knows them all by their names. He separates the milk from each cow because each one produces a different kind of butter in regards to fat content and flavour. This finesse makes all the difference when he delivers dairy products to Credo, a Trondheim-based Michelin restaurant that revers its local farmers and producers.
In this class you’ll get to taste butter from the different cows at Fannrem Farm, and Jon Fredrik will share with you the secrets of herding cows and churning butter.
LEFTOVERS, WITH A MEXICAN TWIST
Rosalia Redondo Acosta and Unge Kokker (Young Chefs)
We’ve all done it: made a big dinner, with rice, potatoes, meat or fish and lots of veggies, and then we can’t eat it all in one sitting. You put the leftovers in the fridge, but the next day you might be craving something different, and then you don’t know what to do with these leftovers. Sadly, they go into the trash.
In ‘Mat-vinn med meksikansk vri’ (Leftovers, with a Mexican twist) you will learn how to transform these leftovers into new and exciting meals, reducing food waste and saving money at the same time. What are the simple steps we can make to reduce food waste and reduce environmental impact in our daily lives? You’ll also learn how to plan and buy food in a smart way, how to figure out if ingredients are still good (even past their expiration date), and all the ways you can cook delicious meals with leftovers.
Rosalia Redondo Acosta instructs this class in partnership with Unge Kokker (‘Young Chefs’), an organization that teaches young people about creative and healthy cooking. Rosalia brings her Mexican heritage to spice up the experience, and you’ll leave feeling empowered and inspired about how to contribute to social change and climate change and save on food costs for the family. It’s a win-win situation!
Fermentation is a food-preservation method that’s been used for thousands of years, not only in Norway but in many cultures worldwide. During the fermentation process friendly bacteria break down sugars and carbohydrates and change and enhance the texture and flavour of your food, making it more complex. Fermented food is also healing to the gut, as the friendly bacteria supports the digestion and health of the intestinal tract.
Mai Løvaas will demonstrate simple steps to help you include fermented foods into your diet. She’s studied herbalism in California and incorporates wild and medicinal weeds and herbs into her food and life. Mai’s course on fermentation will inspire you to do the same. In this class we’ll begin with the fermented classic raw sauerkraut, we’ll make a fermented beet drink called kvass, and sample gluten-free fermented buckwheat bread.
The course is perfectly timed for the forthcoming cabbage- and root season, so get your fermentation jars going!
SOIL PRACTICES AND HOW TO GROW FOOD
Elin and Carl Erik Östlund from Skjølberg Søndre Farm
Elin and Carl Erik are passionate about tending to the soil, the animals and the plants on their farm in the Orkdalen valley along the Orkla river. For the past ten years they’ve been working to transform the family farm into an abundant homestead where flowers, vegetables, fruits and trees thrive alongside cows, sheep, geese and pigs. They’ve especially taken great care in working the soil to have the foundation for the most nutritious and flavourful vegetables. Their holistic attention to the ecology of the soil and the farm as a whole gives them the privilege of supplying the Trondheim Michelin-restaurant Credo with vegetables.
In this class you’ll get to learn the secrets of deep and fertile soil, how to work the soil with organic nutrients, how to choose seeds and vegetable varieties, how to grow food on a small plot of land and lots of other soil techniques and practices. Come along and feel the soil – the gold of the earth!
THE RAW EXPERIENCE: SASHIMI AND MARINATING RAW FISH
Rune Sandø, Unge Kokker (Young Chefs)
Would you like to learn the art of marinating raw fish and making excellent sashimi? If so we highly recommend this ‘crash course’, which will teach participants how to easily incorporate restaurant-grade raw fish and sashimi into their diets.
Raw fish is fresh, healthy and full of proteins, and surprisingly tasty when marinated with bright flavours such as lemon, lime and other acidic ingredients. In this class you’ll learn how to turn three different kinds of fish into three raw and marinated dishes, and you’ll also get inspiration to take your raw fish marinating journey further.
Rune Sandø teaches this class in collaboration with Unge Kokker (Young Chefs), an organization that teaches young people about creative and healthy cooking. Come along for a fresh experience!
Friday August 2, 1pm – 2pm
Imagine the salty and fresh essence of ocean and umami, and you have the flavour of seaweeds. Seaweeds are similar to other plants in that they grow in the spring and die back in the fall. They thrive on the bottom of the sea, on rocks and in sand, and some grow on other seaweeds. Under the water there’s an entire forest of edible plants, and when the water retracts during low tide this food source is exposed and available for us to harvest.
Did you know that you can pickle seaweeds? Fancy some salty baked sugar kelp ‘bacon?’ Have you heard of ‘the truffle of the sea?’ The latter is a type of red seaweed that tastes like truffles and is sold on the market for NOK 12 000 a kilo!
Mai Løvaas has studied herbalism in California and has now traded wading the waters of the Mendocino coast with the cold Atlantic waters of the Trøndelag region. In this class she will share about the local varieties of edible seaweeds and you’ll learn how to prepare them in easy and tasty ways. As we don’t have any toxic seaweeds here on our coast you’ll be encouraged to wade the seashore yourself in search of your own umami condiments!
COFFEE & BARISTA
Saturday August 3, 2pm – 3pm
Idar Ellingsen, Pala Kaffebrenneri
Welcome to barista class with Idar Ellingsen of Pala Coffee Roasters. Idar has worked with specialty coffees since 2005. He’s a barista, coffee roaster and a consultant in the coffee business. Idar has many years of experience in national and international barista competitions, and has won the Norwegian championship in ‘cupping’ (coffee tasting) twice.
Pala Coffee Roasters imports and roasts high quality coffee beans from all over the world.
In this class you’ll learn the ins and outs of what makes a great cup of coffee. Idar will discuss the harvesting of coffee, the many countries where coffee is grown and what makes the beans different from one another, ways to process coffee beans, the stages of roasting and the art of brewing coffee. You’ll get to taste many different varieties of coffee. Come on over for the real cup of joe!