Trenchermen recently for a cookbook release dinner. Icelandic Chef, Gunnar Karl Gislason, of Dill in Reykjavik, who was releasing North: The New Nordic Cuisine of Iceland. We would be served a four course dinner, family style, with pairings. I was seated with the parents of the Trenchermen Executive Chef and a couple of restaurant industry people (He worked for the Frontera Group with franchisees to maintain Frontera quality standards and she worked for Moet & Chandon). It was interesting to talk with them to hear about things behind the scenes. Our dinner started with a drink. It was a drink that used many Icelandic liquors (plus Cava) that I was unfamiliar with, but it was good. It was called Islenski Vor, Birkir, and Jurtir Cocktail and it had Salmiakki Dala Fernet, Birkir Snaps, Lemon, and Cava. Fernet is a potable bitter, Snaps is Schnapps, and Cava is an Italian sparkling wine. It was bitter, sweet, and sour with bubbles. It was a sipping drink and it was a nice start.
Japanese Bonito Flakes. The fish was salty and flavorful, but not exceptionally fishy and added to the "potato salad".