|The View From The Kitchen|
Before we began our new jobs Ronna and I each staged for 2 days in the kitchen of Maki Restaurant in the Hotel Brosundet. For years I have been asked where my favorite restaurant is in Norway, now I know...
It's Maki Restaurant!
Not many restaurants have a team that work so closely, and in tune with each other, as the team in this restaurant does; they seem to instinctively know and trust that everything will be served beautifully and harmoniously with surprisingly no tension within the kitchen. The quality of its seafood is beyond impressive.
I worked closely with Chef Lars Vikanes and love his working style, demeanor, flavor combinations, and the way that he cooks! He is so precise and meticulous with each item that he is cooking, and the whole staff shares this approach. It is so fun to work with a team of confident chefs that are open to ideas while they share their experience and the techniques that they have acquired over the years.
Both days I arrived to see loaves of just baked bread that tasted great, had a wonderful texture, and an amazing crust. Margy is allowing her Potetbrød (Potato Bread) to cool down. She actually baked the bread both days I was there, each day a different type, it is truly fantastic. Often she is running the service. I really enjoyed working and talking with her, even though my Norwegian is not nearly good enough to understand everything she said, I could easily understand that she is completely enthusiastic, loves what she does, is great at it, and cares for her team.
Before service both days I was able to assist Lars with a course; the first day he wanted a fresh garnish to top the torskefilet. It is always a challenge for me to be in someone's kitchen and "just do whatever you want." It was totally fun the closer we got to service and I saw that he was actually enjoying this as much as me. I was already looking forward to returning tomorrow.
|Salt Baked Parsnip|
Erter Mynte Skum
I am excited to introduce a course to the first menu that could only have been created if Lars and I connected...the course was light, creamy, and tasty. Although I didn't think to snap a shot, I will post a picture, description, and maybe a recipe when we get this on in the middle of the month.
After that I started to take some pictures and Sunniva effortlessly filled my position at the pass. She is so strong and focused and calm and had absolutely no problem assembling order out of the disarray that I left her. Here are some of the shots of service both nights:
|Pannestekt Torsk med Saltbakte Rotgrønnsaker, Karamellisert Eple, Potetpure og Oksehalesaus|
|Kim Rockin' it out|
Here is a little from Ronna:
It was so much fun! Chef Lars was a wonderful chef to work with and the staff was super friendly and helpful. It is one of the most organized and calm kitchens I have ever seen...no yelling and no distractions (Aside from a few photographers from England on my first day). Just plate after plate of beautiful food.
|Citrus Panna Cotta with Pea Shoot Salad|
|Jan Olav Plating Maki's Signature Cheesecake|
|Chef Ole Jonny|
We look forward to hosting this team in the kitchen of the Storfjord Hotel any time.