You are invited to A CHRISTMAS FEAST…
What do you get when a European chef awarded his profession’s highest honor meets a cardiologist who is passionate about fresh, flavor-filled food?
A Christmas feast to remember…like no other!
By Deborah Kesten
The scene: Christmastime in Oslo, Norway. The concept: hosting a Christmas dinner in a restaurant for friends and colleagues, a Norwegian tradition. The characters: twenty-five people, some of whom do not know one another and an award-winning chef. The setting: a four-hundred-year-old building that has evolved into a restaurant. The challenge: to create an unforgettable gourmet Christmas meal. But not just any epicurean dinner: this one would be vegetarian.
The Plan
Cardiologist, sports medicine specialist, and dad, Erik Solberg, became a lacto-vegetarian when he realized how good he felt by eating fresh fruits, veggies, whole grains, legumes, nuts and seeds, and some dairy (see “Step #3: Eat Fresh, Weigh Less”). “I wanted my friends to experience for themselves, firsthand, just how fantastic such food can be,” said Erik. To do this, he would create what in Norway is called Julebord (“Christmas table”), but with a unique exception to most Norwegian meals: it would consist mostly plant-based foods.
Enter award-winning chef Bent Stiansen, a world-renowned culinary artist who welcomes a challenge. Stiansen achieved culinary distinction when he was awarded the prestigious Bocuse d’or award (best-chef-in-the-world) in 1993. Erik and Stiansen began to meet and plan the meal months before Christmas. And the extraordinary, unexpected “starter” would be the two reserved rooms in Statholdergaarden, the restaurant in which the meal would be served. Indeed, when guests arrived, they could immediately sense the special scene that awaited them, both outside and in. Designated as the oldest building Oslo (built in 1640), by the 1990s, the building had become Stiansen’s top-of-the-line restaurant.
The Meal
As each of the eight courses was served, Erik and his friends and colleagues were poised to savor and appreciate the ways in which Stiansen had interpreted the vegetarian guidelines he’d been given. They weren’t disappointed. The fresh ingredients—purchased in Norway and from other European countries—released a bouquet of flavors that immediately earned their admiration. Examples include the first course, melon soup blended with other freshly squeezed juices and garnished with a sprig of green mint. Another favorite dish was the potato soup, prepared with high-quality almond potatoes, slight amounts of citrus and chili, and topped with croutons. The main dishes, served with an array of scintillating sauces, were also immensely appealing.
Stiansen called many of the lighter dishes “resting plates,” because they were served between the more substantial dishes. All the while only the chef knew the ingredients of the meal. What couldn’t remain a secret, though, was the composition of each course, which was beautiful. Throughout the meal, the chef himself appeared before Erik and the guests to explain the food. During the evening, the explanations became an integral part of the ritual of the meal, a time to honor and bless the food.
The Afterglow
As the meal progressed, there was much laughter; some guests gave speeches, while others enjoyed the exceptional atmosphere and company. What’s of note is this: the evening was an alcohol- and smoke-free feast! Instead of these “mood changers,” the food, atmosphere, and other guests provided the stimulation. Erik describes the atmosphere as electrifying, a quality he attributes to the enthusiasm for the food that was experienced and expressed by the guests. After four and a half hours, the unforgettable meal ended.
“The ingredients were simple,” says Erik. “It was the chef’s artistry, rather than any unusual ingredients, that created the core flavoring in the food. His creativity and professionalism, and the regard and care in which he planned and prepared the food, turned potentially ordinary ingredients into a majestic, magical, memorable meal.”
Those who attended Erik’s unique Julebord encouraged him to replicate it. And so he does, some years, although now Erik is the chef, and he cooks an incredible Christmas feast for friends at this home. “With no alcohol, the intoxication comes from the inner spirit,” suggests Erik. “When you cook for others in this way, you’re offering a gift of love through the food. It’s always a great evening.”
We wish you and your families a joyous Holiday Season and a health-filled 2013!
Next post:
Think outside the diet to make weight loss last with our SPECIAL NEW YEAR’S EDITION: “Your 2015 Guide to Losing Weight & Keeping It Off” posted on our NewView blog.
You’ll get plenty of clarity about what’s true and useful—or not—by keeping up with nutrition researcher (and fresh-food foodie!) Deborah Kesten, MPH, and research scientist Larry Scherwitz, PhD, the founders of MakeWeightLossLast.com, liking them on Facebook, by following them on Twitter, or sending us an email.
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