NSEC hosts Norwegian salmon event at ICE

On Oct. 7 at the Institute of Culinary Education in New York City, the Norwegian Seafood Export Council hosted The Norwegian Salmon Experience to educate chefs, restaurateurs and media about Norweigian salmon. Norwegian chef Sven Erik Renaa, food and beverage consultant with the Culinary Institute of Norway in Stavanger, performed a live culinary demonstration and tasting of smoked Norwegian salmon with apple vinaigrette and horseradish.

Chef Sven Erik Renaa, 2009 Norwegian Chef of the Year winner, preps salmon at the event.*

The 2010 Norwegian Seafood Ambassadors were also introduced at the event, and each chef conducted a live demonstration and tasting of a recipe created for the event. The chefs also shared culinary techniques and tips for creating delicious and naturally nutritious meals featuring Norwegian salmon.

The 2010 Norwegian Seafood Ambassadors are: Bradford McDonald, executive chef at Crabtree’s Kittle House in Chappaqua, N.Y.; Brian Bistrong, owner/executive chef at Braeburn Restaurant in New York City; and Bryan J. Hunt, chef de cuisine at Insieme Restaurant at The Michelangelo Hotel in New York City.

*Photo courtesy of Michael Grimm