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Carl Kristian Frederiksen, Chef
13 Laight St.
We’re serving samples of two of our smørrebrød specialities: a rillette of house-smoked salmon and pork pate made with hazelnuts, aquavit, parsley and pickled vegetables. We’ll also have samples of a dessert served the Danish way: strawberries with fresh cream.
I might start with our pickled herring or the fishcakes with remoulade, and I would no doubt pair it with our Danish beer from Evil Twin and house-infused aquavit.
Who taught you to cook?
My mother was the first to cook with me. The best thing I learned from her was to take my time — if it takes five more minutes to make a dish just right, use it! The food will only get better!
Favorite food growing up?
I loved anything that came out of my grandparents’ kitchen. Their cooking was old school, but well made.
How about three? A good knife, a good roasting pan for the oven and a cast iron pan.
They don’t work and clean at the same time. If you clean as you go, you don’t end up with a sink full of dirty dishes.
No real serious injuries, thankfully!
What a sad question! I’d love to eat whatever my mother served that night.