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  • Magnus Nilsson
    Oct 10, 2018

ASI's Nordic Table Chef Series Features Denmark’s René Redzepi and David Zilber, Duluth’s Scott Graden & Sweden’s Magnus Nilsson

MINNEAPOLIS, MN — The American Swedish Institute (ASI) in Minneapolis expands its Nordic Table offerings this fall with a new Chef Series featuring some of the most prominent and successful chefs and culinary experts working in Scandinavia and Minnesota. In October and November 2018,  ASI presents talks, booking signings and related events featuring René Redzepi and David Zilber of Denmark’s Noma Retaurant, Scott Graden of Duluth’s New Scenic Café and Sweden’s Magnus Nilsson of Fäviken Magasinet. ASI is located at 2600 Park Avenue, Minneapolis, Minnesota. For tickets and information, visit ASImn.org or call 612-871-4907.

On Friday, October 19, acclaimed Noma chef René Redzepi and David Zilber, director of the Danish restaurant’s fermentation program, who are co-authors of the book The Noma Guide to Fermentation, will do an interactive presentation, a signing and share a food taste. Also on October 19, ASI’s own FIKA Chef Balke Meier will prepare a five-course Nordic Table FIKA Dinner inspired by Redzepi. On Friday–Saturday, November 2–3, Scott Graden, Duluth’s New Scenic Café chef and proprieter, talks about his relationship with new Nordic cuisine, followed by a one-day, hands-on master cooking class. On Sunday, November 4, internationally acclaimed Swedish chef and cookbook author Magnus Nilsson returns to the Twin Cities to share his new publication, The Nordic Baking Book (Phaidon, 2018), in All Over Fika:  A Magnus Opus.

This morning event, followed by an afternoon talk, offers the opportunity to interact with Nilsson and a chance to sample pastries from some of the Midwest’s best culinary experts including Dianne Yang of Spoon and Stable, Carrie Riggs of Café Alma, Eva Sabet of Swedish Crown Bakery, Solveig Tofte of Sunstreet Breads and chef Blake Meier of Fika Café, who is curating and expanding the baked goods selections at ASI. In 2016, Nilsson visited Minnesota to debut his popular ASI photography exhibition, which illustrated his quest to research recipes throughout the Nordic region.

Nordic Table at ASI celebrates and explores northern foodways – from heritage traditions to the contemporary “New Nordic” movement – through workshops, demonstrations, tastings and talks.

The American Swedish Intitute’s Nordic Table Program Presents

Nordic Table—Chef Series

Nordic Table FIKA Dinner -   A Five-Course Dining Experience by FIKA Chef Blake Meier

Friday, October 19, 2018 - 8 p.m.

$125 – all inclusive of tax and gratuity

ASI’s own FIKA Chef Blake Meier will prepare a five-course Nordic Table FIKA Dinner inspired by René Redzepi. This dining experience will feature courses that include dry aged beef, shoyu-braised Chanterelle mushrooms, fresh herbs, pickled turnips and more! The drink pairings will consist of bubbly, light and crisp whites, big and peppery reds, dessert wine, and a fermented drink, likely a house-made kombucha. Critically acclaimed as "Best Lunch in Minnesota" by the Star Tribune, FIKA and its talented team are now expanding into providing selected and exemplary evening dining experiences that showcase the restaurant's talents and take advantage of the unique and magical character of the American Swedish Institute's lovely campus.

Nordic Table—Chef Series: Noma Chefs René Redzepi and David Zilber—Interactive Presentation, Book Signing and a Food Taste

Friday, October 19, 2018 - 6:30 p.m. [SOLD OUT]

Tickets are $48 and include a signed copy of the book and a food taste. Registration required.

In their new book, The Noma Guide to Fermentation (Artisan, October 16, 2018), acclaimed chefs andco-authors René Redzepi of Denmark's Noma restaurant and David Zilber, director of the restaurant’s fermentation lab, share the techniques behind Noma’s extensive pantry of ferments. Join them at ASI for highlights of the special dimensions fermentation brings to flavor. They will also personalize and sign additional books and pose for photographs.  While Noma has become synonymous with local food and foraging, fermentation is its defining pillar. In the book, they translate what they do into approachable and meticulously tested recipes for a home kitchen, covering lacto-fermented fruits and vegetables, kombuchas, vinegars, koji, misos and peaso, shoyus, garums, and black fruits and vegetables. Events are also planned for cities including Seattle, San Francisco, Los Angeles, Chicago, New York and Philadelphia.

Nordic Table Chef Talk: Scott Graden — Simple, Honest, Aware: Scandinavian Influence in a Midwestern Kitchen

Friday, November 2, 7-8 p.m.

$5 ASI members / $10 non-members

Chef Scott Graden of Duluth’s New Scenic Café has been one of Minnesota’s premier chefs working with Scandinavian-inspired cuisine for more than a decade. His artful and honest approach to food has been strongly influenced by his Scandinavian heritage, his childhood on the North Shore of Lake Superior and his travels to Scandinavia and beyond. Join Graden as he reflects on these influences and their application in Midwestern kitchens.

Nordic Table Masterclass: New Nordic at Home with Chef Scott Graden

Saturday, November 3, 10 a.m. – 5 p.m.

$135 ASI members / $145 non-members (registration includes $50 materials fee)

In this fast-paced, one-day class with chef Scott Graden of the New Scenic Café, learn about New Nordic cuisine by using local and seasonal ingredients in modern ways to help prepare a shared meal, including sauces, sides and something sweet.

Nordic Table Chef Series: All Over Fika: A Magnus Opus For The Nordic Baking Book

Sunday, November 4

The ASI’s Nordic Table presentation of Magnus Nilsson’s The Nordic Baking Book Minneapolis book tour appearance is co-presented by Phaidon Press and sponsored by Nordic Ware with support from media partner Star Tribune.

  • All Over Fika — VIP Experience, 11-11:30  a.m. [SOLD OUT]
  • $95 All Over Fika VIP Exclusive with Magnus Nilsson: Includes event preview in-person with Magnus Nilsson, the first chance to taste baked goods from regional chefs and a signed copy of The Nordic Baking Book.
  • All Over Fika — Baked Goods and Books, 11:30 a.m.-1:30 p.m.
  • $75 FIKA Ticket:Includes baked goods by top regional culinary talents including Dianne Yang of Spoon and Stable; Carrie Riggs of Café Alma; Fari and Eva Sabet of Swedish Crown Bakery; Patrice Johnson, Nordic food expert; Scott Graden of New Scenic Café; Soile Anderson, Finnish food personality; Solveig Tofte of Sunstreet Breads, chef Blake Meier of Fika Café and contributions by Gyst Fermentation Bar and others, plus a signed copy of The Nordic Baking Book.
  • $185 Magnus Opus Ticket: Includes baked goods by top regional chefs and signed copies of the entire Magnus Nilsson Phaidon Collection (The Nordic Baking Book, The Nordic Cookbook, Fäviken, and Nordic: A Photographic Essay of Landscapes, Food and People).

The American Swedish Institute creates a “magnus opus” baking event to welcome back Magnus Nilsson, the internationally acclaimed Swedish chef and author.  All Over Fika honors The Nordic Baking Book (Phaidon), his latest body of work, which is a follow-up to his bestselling The Nordic Cookbook (Phaidon, 2015). The event showcases Nilsson’s new book and also shines the light on the talents of other award-winning regional pastry chefs, bakers, coffee roasters and food experts. Each will share items inspired by the new Phaidon publication for participants to sample. ASI’s own FIKA Chef Blake Meier will lead the charge, featuring a variety of Nordic breads in the open-face sandwich, or smorgås, tradition, along with items in FIKA Café’s expanded bakery case.

Nordic Ware is the sponsor of the Magnus Nilsson events.

Nordic Table Chef Talk: Nordic Baking, An Afternoon with Magnus Nilsson Talk & Book Signing

Sunday, November 4, 3:30 p.m.

$15 general admission

Internationally acclaimed Swedish chef Magnus Nilsson is a leading authority on Nordic culinary culture. For his latest project, The Nordic Baking Book (Phaidon), the follow-up to his bestselling The Nordic Cookbook, Nilsson traveled throughout his native region collecting more than 450 recipes from food experts, professional bakers, historians, and local home cooks, to compile the definitive guide to Nordic baking. The ASI is pleased to welcome Nilsson to Minneapolis for an exclusive speaking engagement. Join us for an afternoon with the famed chef and learn about his journey creating these landmark volumes—from researching modern and traditional dishes to photographing the landscapes, food, and people that he encountered along the way. Multiple book titles will be available for purchase and signing.

BIOS

RENÉ REDZEPI is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. Redzepi’s other books include You and I Eat the Same, the first book in the MAD Dispatches series, each volume of which explores a single urgent and interesting topic from the world of food.

DAVID ZILBER is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics.

MAGNUS NILSSON is a leading authority on Nordic culinary culture who has been described by The New York Times as being “fanatical in his devotion to Nordic cuisine.” Author of the best-selling The Nordic Cookbook (2015), he has scoured the region researching, photographing and collecting recipes for home cooks.  In his follow-up, The Nordic Baking Book (October 15, 2018), he explores all aspects of Nordic baking, modern and traditional, sweet and savory, collecting more than 450 recipes for rye bread, buns, pastries, cookies, flatbreads, pancakes, porridges, and much more during his travels throughout Denmark, the Faroe Islands, Finland, Iceland, Norway, and Sweden. Magnus Nilsson is the head chef of acclaimed Fäviken Magasinet restaurant in Sweden. He is featured in the Emmy Award-winning US PBS TV series, Mind of a Chef, and the Netflix documentary series, Chef’s Table. In 2015, he was awarded the White Guide Global Gastronomy Award and in 2016 two Nordic Michelin stars. He is also the author of Fäviken (2012), The Nordic Cookbook (2015) and Nordic:  A Photographic Essay of Landscapes, Food and People (2016), which was also the subject of a traveling photography exhibition that originated at the American Swedish Institute in Minneapolis, Minnesota.

SCOTT GRADEN, proprietor and chef of Duluth’s New Scenic Café, is one of Minnesota’s premier chefs who has been working with Scandinavian inspired cuisine for more than a decade. His artful and honest approach to food has been strongly influenced by his Scandinavian heritage, his childhood on the North Shore of Lake Superior and his travels to Scandinavia and beyond. Graden is an artist, an innovator and an educator. Educating has always been at the core of his philosophies, whether teaching his clients and the greater community about quality and food, developing his team of employees, or instructing culinary classes. He couples his experience as a small business owner with his master’s degrees to teach business management at the college level, publish books, develop retail products and build yurts.

PRESS ROOM: For images and additional information. http://www.asimn.org/about-us/press-room

For more information, visit ASImn.org or call 612-871-4907.

THE AMERICAN SWEDISH INSTITUTE is a museum and cultural center that is a gathering place for all people to share experiences around themes of culture, migration, the environment and the arts, informed by enduring ties to Sweden.  The ASI is located at 2600 Park Avenue, Minneapolis, 55418.  The Wall Street Journal called ASI “[a] model of how a small institution can draw visitors through exciting programming.” For more information, visit www.ASImn.org or call 612-871-4907.

ASI MUSEUM HOURS:  Tuesday, Thursday, Friday and Saturday 10 a.m.–5 p.m.; Wednesday, 10 a.m.-8 p.m.; Sunday, Noon–5 p.m.; closed Monday.

Museum Admission: $10 adults, $7 ages 62 +, $5  ages 6–18 and full-time students with ID. Free for ASI members and kids ages 5 and under.                            

FIKA, ASI’s award winning café, is open Tuesday, Thursday, Friday, Saturday:  8:30 a.m. –5 p.m. (full menu 11 a.m. – 3 p.m.); Wednesday, 8:30 a.m.–8 p.m.  (full menu 11 a.m. – 8 p.m. ) Sunday, 11 a.m.-5 p.m. (full menu 11 a.m. – 3 p.m.)

The ASI MUSEUM STORE is open Tuesday, Thursday, Friday, Saturday: 10 a.m. –5 p.m., Wednesday 10 a.m. –8 p.m.  Sunday,  Noon-5 p.m.

SUPPORTERS

The American Swedish Institute’s Nordic Table presentation of Magnus Nilsson’s The Nordic Baking Book Minneapolis appearance is co-presented by Phaidon Press.  The Magnus Nilsson Minneapolis book tour appearance is sponsored by Nordic Ware with support from Media Partner Star Tribune.

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