CNN Traveller magazine has a fantastic article on the rise of Swedish (and Scandinavian) cuisine. The most interesting part of this resurgence is a focus on chefs using "as many local ingredients in season as they can. The only next trend in gastronomy is whatever is growing next season.”
I've had a few great meals in Stockholm this year; a summer dinner in Söder, and a high-end pizzeria for Camille's birthday. (I can't forget Olle's great fish supper out on Aspö, either!) But our meals usually center around simpler, catch-as-catch can eating on Aspö. There, the menus are more set by logistics and the social calendar.
I am jealous of Annika's and Karin's green thumbs. They manage to grow an array of fruits and vegetables over the summer. When and if I live a whole season out in the islands, I hope to grow at least a portion of our own suppers. Perhaps we can start with herbs, at least.
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