Vayu cooks for his largest party ever, blending Nordic traditions with Mediterranean comfort

Cooked a huge party two weekends ago, preparing 8 dishes for 50 people, primarily from the Mayo Center for Individualized Medicine.

Pictures of the food will be up soon. Meanwhile, enjoy the description and menu below:

 

Local cuisine, with a global twist. That’s how Vayu Maini Rekdal describes his cuisine. This meal is no different. Embark on a culinary adventure that moves you from the familiar to the exotic, exposing you to a whole new set of flavors and textures. Today’s food is grounded in Minnesota’s seasonal offerings, but inevitably connects you with new cultures and experiences. The menu is inspired by the climate and flavors of the Mediterranean, and the techniques of Sweden; it brings together influences from home and from far away, distilling two vastly different cuisines into a simple market fare menu. Experience local products in new ways, and let the unexpected marriage between Swedish tradition and Mediterranean comfort bring you a myriad of sensations. Have a bite, and let the food move you from a realm of nature, to a realm of imagination.

 

Menu

Salmon

Fennel-lemon cured, apple-wood smoked

Vegetable plate

Grilled summer squash, ramps, eggplant

Feta Cheese Spread

Basil, scallion, Greek yoghurt

Melon Salsa

Fresh cilantro, spring onion, red chili

Market Salad

Spiced Kale Chips, grilled halloumi cheese, cherry tomatoes, shallot-truffle vinaigrette

Artisan Bread

Blood orange olive oil, cracked pepper

Coconut Pannacotta

White chocolate, mint-berry medley, mango

Rhubarb Soda

Lemon, raspberry, cane sugar

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