seven course seafood dinner
After exactly 36-hours of travel, Im back in Hawaii now and still waking up at 3:30am due to jetlag. Totally worth it, though, because the Norway trip was fascinating and fantastic.I have one more seafood meal to share with you from our last day.We visited the Gastronomisk Institutt in Stavanger and were met by charming chef Daniel Madsen, who gave us a tour of the gorgeous facilities.
The Gastronomisk Institutt is known for their training of chefs for competitions like the Bocuse DOr.This kitchen is a perfect replica of the competition kitchen.
Chef Richard Rosendale of the luxurious Greenbrier was actually there from West Virginia training, and joined Chef Daniel to prepare our seven course dinner.
My favorite courses were the cured halibut
And the fish with lemon thyme puree
Im back to making my own seafood meals this week, but have new inspiration to try more Scandanavian-inspired dishes.One of my new go-to websites will be the Salmon in Secondssite.
