Introducing TALKING FOOD AT 1900, a new 3-part series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world. Our first dialogue will be all about the world of "AQUACULTURE: the rearing of aquatic animals or the cultivation of aquatic plants for food."
We are thrilled to welcome to 1900 Building and The Restaurant at 1900, Christopher Haatuft, Executive Chef of Lysverket in Bergen, Norway, and Magdalena Wallhoff, a veteran of the aquaculture industry. On Saturday, January 26th, Christopher and Magdalena will lead a discussion about why they do what they do, and the importance of aquaculture in today's evolving food industry. The talk will be moderated by travel/food photographer and writer, Bonjwing Lee. Please reserve your spot for this unique talk, which is free and open to the public - space is limited.
And on Sunday, January 27th, we welcome Christopher into the kitchen at The Restaurant at 1900, where along with Executive Chef Linda Duerr and team, they will present a 5-course meal with pairings, designed to highlight the aquaculture industry and bring attention to its culinary possibilities. This can be booked on The Restaurant at 1900's website http://therestaurantat1900.com - menu is below and it looks fantastic!
$150/person - includes pairings by Doug Frost, tax and tip
NEW ZEALAND ORA KING SALMON
COROMANDEL OYSTER NAGE
ginger, leek & daikon
Japanese horseradish gnocchi
frozen coconut, ponzu gelee
Thai basil, shiso, scallion
LOIN OF RABBIT & MANILLA CLAMS
artichokes & crispy prosciutto
gold potato puree
Pernod butter sauce
BROWN BUTTER COLUMBIA RIVER STURGEON
pickled pearl onions & enoki mushrooms
fermented barley, royal trumpet crepes
stone ground mustard cream
SUNCHOKE FLINT CORN PUDDING
stewed golden raisins
pumpkin seed ice cream
CHRISTOPHER HAATUFT (via freundevonfreunden)
Christopher Haatuft is a very contemporary cook; he is mostly self-taught, describes himself as a 'locavore' - which means that he cares about the regional cuisine -, he values social responsibility, is committed to teamwork and impresses with his intelligence.
Its minimalist gourmet restaurant, Lysverket, is located in the KODE 4 gallery complex in downtown Bergen, with an adjoining bar and nightclub. He can certainly compete with the famous Scandinavian chefs on an international level, such as Magnus Nilsson and René Redzepi, from Fäviken in Sweden and Noma in Denmark, and yet, his philosophy and cooking are something very Norwegian Bergisches, own. He speaks of neo-fjordCoastal geography and bio-mountain farmers, sustainable aquaculture and the abandonment of major suppliers. Here, a tattooed punk with gold teeth has become a shaved representative of the Locavore movement, and chances are good that he will soon become the Next Big Nordic Thing .
At the time of the launch of Lysverket 2013, Christopher Haatuft had an exact vision of how to locate his project in his immediate environment, and he can clearly formulate it: "Norway has the longest coastline in the world. At the same time our little area is one of the most outrageous parts of this world. It is characterized by a very specific landscape. I wanted to get something going , just because of itthis place exists, "says Haatuft. He is very direct in his style; one who stands behind what he says. He tirelessly establishes connections between his actions and the culture, history and landscape of his homeland. On a short journey through this landscape, we learn a lot about the great challenge of catching salmon in the fjords and about the importance of Norwegian Black Metal. It quickly becomes clear that both physical and ideological sources feed the idea behind the restaurant.
Haatuft grew up in Bergen and was a teenager of the punk scene. He was ruthlessly brushed against the anti-establishment: "I've been protesting all the time." But he does seem to realize the limitations of such anarchic instincts, as well as the inertia that often brings the political left to a standstill. "I do not have enough ass in my pants for a tough anarchist," he says. "I am pragmatic: I can cook. The left always thinks only of what it is next, making itself dependent on an evil against which it has to position itself. I would rather be for something and lure the opponents to my side. "The LysverketIn its conception, it corresponds to "the idea of what I want to be as a human being." In the fifteen years he now works in gastronomy, he came across mainly in conventional agriculture and conventional aquaculture-two areas where he is particularly committed to changing the status quo. He speaks of the "enemy that pollutes the fjords and unifies our food."
Magdalena Wallhoff-Lamprecht is an executive at Tilabras, a young seafood start-up in Brazil, farming tilapia with lessons learned from seafood's most competitive companies and smaller biodynamic farms. She also acts as advisor to the Gordon and Betty Moore Foundation in Palo Alto, CA, as they seek to transform global food production through investments and grants. Magdalena has been in the seafood industry since 2002. Starting as a sales assistant, Magdalena eventually led global sales and supply chain at Regal Springs, the world's largest tilapia producer, and drove the company's remarkable involvement in public health and community development in Honduras and Mexico. She sits on non profit boards, and speaks on the power of for-profit and non-profit ventures collaborating. She lives in the San Juan Islands (WA, USA) with her four children.