Slippurinn restaurant in the Westman Islands was invited to partake in the North Food Festival in New York City. The festival is the largest food festival of its kind outside of Scandinavia and gives people the chance to taste delicious food made by some of Scandinavia’s leading chefs. The eight day-long festival kicks off tomorrow, September 13.
Chef Gísli Matthías Auðunssson owns and runs Slippurinn with his and parents, Auðunn Arnar Stefnisson and Katrín Gísladóttir, and sister, Indíana.
In an interview with newswebsite Vísir.is Gísli describes this as an opportunity of a lifetime and a great honour. Gísli Matthías and Indíana will attend the festival along with Aníta Ösp Ingólfsdóttir, sous-chef at Slippurinn, and bartender Gísli Grímsson.
Nordic cousin focuses on purity and products that are inspired by traditional cooking methods and reflect the changing seasons.
Gísli and his team spent yesterday gathering all the ingredients needed to create his signature dishes and the restaurant’s most popular cocktails.
“We headed out and gathered some creeping thyme, sheep sorrel, dulse and other ingredients needed for the cocktails. Everything has to be as fresh as possible,” he concluded.
Slippurinn restaurant in the Westman Islands was invited to partake in the North Food Festival in New York City. The festival is the largest food festival of its kind outside of Scandinavia and gives people the chance to taste delicious food made by some of Scandinavia’s leading chefs. The eight day-long festival kicks off tomorrow, September 13.
Chef Gísli Matthías Auðunssson owns and runs Slippurinn with his and parents, Auðunn Arnar Stefnisson and Katrín Gísladóttir, and sister, Indíana.
In an interview with newswebsite Vísir.is Gísli describes this as an opportunity of a lifetime and a great honour. Gísli Matthías and Indíana will attend the festival along with Aníta Ösp Ingólfsdóttir, sous-chef at Slippurinn, and bartender Gísli Grímsson.
Nordic cousin focuses on purity and products that are inspired by traditional cooking methods and reflect the changing seasons.
Gísli and his team spent yesterday gathering all the ingredients needed to create his signature dishes and the restaurant’s most popular cocktails.
“We headed out and gathered some creeping thyme, sheep sorrel, dulse and other ingredients needed for the cocktails. Everything has to be as fresh as possible,” he concluded.
