Cookbook author and acclaimed Nordic chef Magnus Nilsson hosts a Dinner Lab (www.dinnerlab.com) event in New Orleans Nov. 17.
The event is part of a six-city tour celebrating Nordic food and culture and promoting the release of Nilsson's tome to the food movement, The Nordic Cookbook (Phaidon).
Nilsson is the chef at Sweden's Faviken (www.faviken.com) and one of a growing number of chef disciples of the Nordic, or "new Nordic," movement, which includes Chef Rene Redzepi of Copenhagen's Noma (www.noma.dk). The hyperlocal cuisine places a strong emphasis on foraging ingredients and Old World techniques such as pickling, drying and smoking.
New Orleans is the fourth stop on Nilsson's tour. Besides a general meet and greet with the chef, who will discuss the processes used in his cookbook and the highlights of Nordic cuisine, the dinner will feature a five-course menu prepared by Norwegian chef Christopher Haatuft.
Dinner Lab recently dropped its membership requirement, and reservations for the dinner can be made on its website. Like other meals in its nomadic dining club format, the location of the dinner is kept secret and guests are notified of the place the day before the event. The Nordic dinner costs $175 and includes food, beverages and a signed copy of Nilsson's book.