The Smørrebrød Table was the first initiative of the Rye Bread Project and took place in 2010 as a two-part event: first there was a facilitated discussion over a special Danish lunch on November 10th and then there was a public celebration on November 14th. Both were hosted by the New Amsterdam Market in New York City.
Funding for this video and for the Rye Bread Project’s Smørrebrød Table was provided by The Consulate General of Denmark in New York and Green Rabbits.
The Rye Bread Project’s Smørrebrød Table grew from concept into practice thanks to the joined-up thinking and collaborative contributions of farmers, chefs, bakers, sellers, market organizers and many others. Please see the full list of collaborators here.
The Smørrebrød Table discussion over lunch on November 10th
Over a special smørrebrød lunch cooked by Danish chef Trine Hahnemann, there was a discussion facilitated by Michael Conard of the Urban Design Lab at Columbia University, a leader in research and planning relevant to the regeneration of local food systems. The meal itself was an active part of the discussion thanks to the efforts of the farmers, chefs and bakers, who also took part in the discussion at the table. Chef Trine Hahnemann, author of The Scandinavian Cookbook and The Nordic Diet: Eat Your Way to Health & Happiness, adapted traditional Nordic recipes into smørrebrød made from only local ingredients grown by small regional farmers, especially those who sell at New York City’s Greenmarket and New Amsterdam Market.
Guest participants (in alphabetical order) of the Rye Bread Project’s Smørrebrod Table discussion over lunch on November 10th, 2010 in the classroom-office of the New Amsterdam Market:
Hillary Baum, Jimmy Carbone, Michael Conard, Marian Lapsley Cross, Sarah Timmins DeGregory, Maiken Taandgaard Derno, Carmen Devito, Helena Rose Durst, Joanna Frank, Evelyn Guzman, Niels-Peter Hahnemann, Trine Hahnemann, Claire Hartten, Dr. Rita Hindin, David Hughes, Claudia Keel, Alice Marcus Krieg, Simo Kuusisto, Tuomas Kuusisto, Robert LaValva, Bob Lewis, June Russell, Stefan Senders, Anne-Cecilie Speyer, Kerry Trueman and Tracy Van Cort.
The Smørrebrød Table public celebration and feast on November 14th happened outdoors in the New Amsterdam Market. A group of chefs, known for passionate support of local food producers, participated in a friendly competition by each creating a personal interpretation of the smørrebrød tradition. Each smørrebrød were awarded a creative titles by a panel of guest judges.
The guest judges of the Smørrebrød Table’s competition:
The Danish Ambassador Jarl Frijs-Madsen, Ambassador, Consul General of Denmark in New York
Jimmy Carbone of Jimmy’s No.43
Ed Levine, Food Writer and Founder of Serious Eats blog
Peter Berley, Chef and Cook Book Author
Erick Smith, NY-state Rye Farmer and Co-Founder of Cayuga Pure Organics and Farmer Ground Flour
June Russell of Greenmarket’s Grains Week
Ilene Rosen, Chef and Restaurateur
Awards given to chefs and cooks for their creative smørrebrød creations:
Chef Simo Kuusisto of Nordic Breads won an award for “Most Innovative Flavor Combination” for his smørrebrød which he made from smoked NY-State venison, onion marmalade, celery root and apple on a slice of his freshly baked Nordic Breads’ Danish rye bread.
Chef Alejandro Alcocer of Green Brown Orange won an award for “Best Combination of Dairy and Meat to Form a Beautiful Flavor and Appearance” for his smørrebrød which he made from shaved beef tenderloin, shaved fennel and onion, Rosemary butter, yoghurt, salt and pepper on a slice of Nordic Breads’ Danish-style rye bread.
Christopher Hille and Chris Ronis of Northern Spy Food Co. won an award for “Best Use of a Seasonal Vegetable in Combination with Other Local Ingredients” made from scrod from Long Island, Yukon gold potato, shaved carrots, roasted beets, dill, chives and ricotta on a slice of Nordic Breads’ Danish-style rye bread.
Chef Patrick Connolly of Bobo won an award for “Most Interesting Twist on a Traditional Smørrebrød” made from chicken liver, crispy cured pork shoulder, fennel jam, parsley on a slice of Nordic Bread’s Danish rye bread.
Chefs Rebecca, Caroline and Elizabeth, the team from Saltie, won an award for “Most Beautifully Complicated” — with “so many flavors and textures, but all discernable,” chef Ilene Rosen, one of the judges said— which they made from egg butter, pickled beets, capers, watermelon radish, fresh herbs, arugula snd feta on a slice of Nordic Breads’ Danish-style rye bread.
Andrew Dorsey of Marlow and Daughters won an award for “Most Beautiful and Delicious in Simplicity and Comibation of Ingredients” made from braised pork, cabbage, carmelised onion and carraway salt on a slice of Nordic Breads’ Danish-style rye bread.