Maki Restaurant

Apotekergata 5, 6004 Ålesund
47 70114550

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

On my second day Lars gave me a little more freedom; he was going to steam or poach some Sei (pollock). Somewhere in that short conversation he told me that they open at 6:00. "Cool, I'm just gonna go in the walk in for a little bit..." too funny, this type of pressure is always inspiring. I figured if he was going to do a light preparation on this, it will be in the best taste to play just underneath and introduce a little richness to the Sei so it could still be the focus of the course. I gathered my goods and asked if he had any crab. Not only did he have big fatty king crab, but he also had king crab tails. Awesome, I have never worked with those, but we were both convinced (and rightfully so) that the toothsome texture would be a great direction. After executing this course I immediately started planning to put this duo on our first menu:

Seifilet og Kongekrabbe

Kongekrabbe Creme Fraiche ~ Stekt Perleløk

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 Lars liked my ideas but did not have all the ingredients I had put down, so we worked with what they had.  We chose to have me do the pineapple dessert on the first day and the panna cotta with the pea shoot salad on the second day.  It was really fun and exciting for both me and the staff.  I had not worked with another chef aside from Patrick in years ...plus I have not worked night service in over 4 years...I have not been on the floor with the guests in over 8 years.  (Chef Ole Jonny put me out there a few times on my first night.  Oh my nerves! ...I got to hide in the back on my second night thankfully!)

Chef Ole Jonny 

We look forward to hosting this team in the kitchen of the Storfjord Hotel any time.