Icelandic photography used by permission from and protected by Valkyrja.com

Join my exploration of old world craft...

 

Nordic and Scandinavian cultures have seen a popular resurgence lately....

In a high tech world, a number of us find great joy in low tech interests free of batteries, 110/220VAC, and wi-fi connections. I work in the offshore satellite communications industry, so I shun technology at home.  In my free time I grow food, cook, plant trees, smoke fish, travel, play bagpipes, archery and marksmanship, work on restoring a ’54 Chevy Bel Air… 

Of all the oddity of my international travels, living in Germany, military service and vocations, I graduated from a Japanese culinary school, and ultimately got to travel and train as a chef in Japan. I’ve spent years training home cooks and professional chefs in an earlier culinary venture. Now I’d like to share those kinds of insights from my professional Japanese chef training with culinary discoveries from my Scandinavian ancestry with you from here in Texas.

Certainly these disciplines must sound like an odd juxtaposition... To me, the thing that drives both these culture's cuisines is respect for -and serving from-the land and sea.  Simple ingredients with simple foraging, fishing and farming. Responsible and sustainable hunting and fishing practices...clean healthy food.

I’m no expert by any means in the hottest new trend of “New Nordic”, but all of these techniques between the two do strike common simple chords.

From graflax, smoked meat, canning, skyr, mead making and akevitt infusions. All right here in the Houston area. Are you hungry?

 

 
 

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