Dinner and DJ Vol. 16: Scandinavia

New Nordic food is having a moment right now, thanks to the innovative and often extreme work of contemporary chefs in Scandinavia and beyond but for most of US history, Scandinavian food has been a pretty boring affair. Meatballs, lefse, lutefisk, cream of mushroom soup, meals where everything on the plate is bland and white: white potatoes, white fish, white gravy.

Chef Justin Newstrum and owner Lexi of the Old Ballard Liquor Company will present a dinner that explores the middle ground of contemporary Nordic food that’s neither relentlessly conceptual, nor something you find at grandma’s house. Working with indigenous seasonal ingredients and historically Nordic flavors, the menu that’s being presented is a bridge between the forgotten, hyper-local Scandinavian immigrant cuisine of Puget Sound and every day modern Scandinavian kitchen ingredients. The menu is approachable without being stereotypical and exotic without being unfamiliar.

MENU

Amuse Bouche

Appetizer

First course

Second course

Dessert

**please no substitutions**