Three years ago, Chef Jose Mendin began hosting “friends” in his kitchen at Pubbelly creating what went from an intimate dinner among friends and industry colleagues, to today's coveted Mendin & Friends affairs featuring some of the best chefs around.Read More
ErGagit checks off another spot on the “Foodie Bucket List”….noma!
A little food history to set the tone:
In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened noma restaurant, chefs and food professionals from all the Nordic countries met in Copenhagen to discuss how best to develop what they called the "New Nordic Cuisine." In particular, they sought to emphasize the need for what they described as "purity, simplicity, and freshness" as well as increased use of seasonal foods. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region's climate, water, and soil. This included edible flowers, moss, hay and other local ingredients foraged and taken from the land.
10 years later, noma has gone on to not only set the standard for New Nordic cuisine, but also to lead the movement towards sustainable dining and garner Top Restaurant awards from multiple publications for its unique dishes and dining experience.
The Gagit’s and friends have been to noma before, but we believed its Number 2 rating in 2012 would become number 1 again for 2013, and it did.
Noma is not only the number 1 restaurant in the world it is also the toughest reservation in the world. However, thanks to our connection on Twitter, Gagit just asked @ReneRedzepiNoma and the requested reservation was secured (hint hint). We secured a reservation to dinner this trip and as we walked in we were warmly greeted by Rene, as shown, and welcomed back to his “home” for a five hour experience of food and drink, service, and friendliness. This is what noma is all about.
We are seated by the hostess and introduced to our lead server of the night Cat, although by the end the night we might have met the whole staff of 50.
We order our first bottle of wine and a member of the staff, both chefs and servers begin the nights experience.Read More