I hope you’ve been following along with my Visit Norway series. Up until now I have been presenting mostly broad information about the cuisine of Norway, as well as fun things to do (and eat) in Oslo. I even did a post about the nightlife in Oslo.
But today I want to get very specific. There’s a new restaurant in Oslo. It’s called Maaemo. Though it’s been open since December 2010, I say “new” because Norway has seen nothing like it before. Maaemo (Finnish for Mother Earth) is one of just a very few (only?) Norwegian restaurants that uses 100% organic, biodynamic or wild produce, coming almost exclusively from Norway. Their philosophy is groundbreaking, and the story is fascinating. Worthy of a post all its own– so I asked Nordic Nibbler to come with me to Maaemo. Tomorrow, he’ll have a very in-depth interview in a guest post.
The time I spent with Maaemo’s chef Esben Holmboe Bang and co-owner and sommelier Pontus Dahlström was probably the most exciting 2 hours of my entire stay in Norway. They took me into the kitchen. The chef taught me to make my own vinegar powder. Previously I bought vinegar powder to use as a super-charged sour element in some of my cooking. It adds so much flavor (especially as a garnish) without adding any liquid. So it’s possible to use it in ways traditional vinegar could never be used. So I was already a fan of the ingredient– but the commercial stuff doesn’t even come close to the intense flavor of what can easily (I learned) be made at home. I promise to share the technique soon.