As you know we enjoy a good meal and were beyond excited to join the Swedish
First we started by creating the ultimate creme sauces from three bases, creme fraiche, fresh mayonnaise, and whole crème. The sauce would later be a little treat for our perfectly seasoned sirloin steak.
After creating our creme sauce and seasoning the sirloin steak, we got a chance to play mixologist by making our own Xante Mojitos. Which were quite refreshing and surprisingly not too sweet.
Chef Magnus Lindström then escorted us to the back deck to show us the proper way to prep and smoke fish and make gravlax.
The final product: Gourmet gravlax…simply delish!
With all of the final preparations, our tender and succulent sirloin was ready for us to dig in.
Overall, Swedish Culinary Summer was a great experience and taught us a lot about the Swedish culture and how to achieve culinary perfection. The techniques can be used to entertain guests or to simply treat yourself.
More on Swedish Cuisines:
Swedish cuisine, and worldwide interest in it, has grown exponentially over the last 20 years. Zagat just placed Swedish restaurants in the number two and number three postions in the top ten restaurants in the world and there are three Swedish restaurants on Pellegrino’s World’s 50 Best Restaurants list. October of 2012 saw the Swedish National Team sweep the Culinary Olympics, in all major categories. In 2011, a Swedish chef won 2nd place in Bocuse d’Or (Scandinavian chefs took all 3 top prizes – and in the last 6 competitions 11 of the 18 top prizes) as well as numerous other international cooking competitions. In recognition of its world standing, Bocuse d’Or Europe will be held in Stockolm in 2014. The number of Michelin-starred restaurants has increased and several Swedish chefs have opened restaurants outside the country. Swedish food is now the darling of media worldwide and especially in the U.S.
Visit swedishculinarysummer.com events for a listing of their upcoming events and to find out more information.