The Ambassador of Norway, Wegger Chr. Strommen, and his wife, the Rev. Dr. Cecilie Strommen, have long been known in Washington for their elegant dining, but at an intimate farewell to Japanese Ambassador Ichiro Fujisaki and Mrs. Fujisaki, the Norwegian dynamic duo outdid themselves. Guests were treated to a six-course opus of the oven orchestrated by Chef Simon Liestøl Idsø. The meal was not without a bit of theater, as Chef Idsø and Ambassador Strommen took turns regaling guests with stories of the many and varied foods on their plates and an international array of wines in their glasses.
Contributed by IFE Fellows: Joanne Ke and George Zaidan
The Menu:Confit of egg yolk. Potato foam espuma. Spinach. Trout roe. Powdered burned leek. Watercress Chateau St. Michelle Chardonnay 2011, from Columbia Valley Foiegras on toast. Cherries in port wine. Quince purè. Fetzer Gewurztraminer 2009, from California Fish soup with mackerel. Green kohlrabi. Fennel. Root celery. Cherry tomato. Chateau St. Michelle Sauvignon Blanc 2011, from Horse Heaven Wine-yard Restingcourse Granitè of passionfruit Pork tenderloin. Redwine sauce. Porcini- and potato gnocchi. Shitake mushrooms. Fava beans. White turnips. Angeline Pinot Noir 2010 from Russian River Valley Bonne Bouche goat cheese. Homemade flatbread. Macadamia nuts in honey. Raisins. La Grivelière 2011, from the Rhone Valley, France Selection of petits fours Chocolate ganage. Blueberry marshmallows. Pumpkin madeleines.
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