My friend and colleague Chef Annie B. Copps led guests on a fabulous Culinary Discovery Tour in Oslo to kick off the Baltic season. Check out her blog below:

The Scandinavian port of Oslo, Norway, was the perfect place to kick off a series of Culinary Discovery Tours as Marina makes the Baltic Sea home for the summer months. After a long and cold winter, Norwegians have been bursting with anticipation for the arrival of summer, and we were warmly welcomed to Oslo by enthusiastic locals enjoying a bright and sunny day. We explored the historic streets of the city and toasted the wonderful weather with the region’s favorite summer beverage – beer!

We were greeted by beer aficionado Bjerte at his beer academy, a downtown spot dedicated to the study of beer. Fortunately for us, this study involved tasting. We learned about the history of beer in the Norwegian culture and the growing popularity of artisanal and home brewing. After tasting both a commercial pilsner and artisanal Belgian ale, we were off to the Mathallen Food Hall.

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The short walk through Oslo to the Food Hall was particularly beautiful with all the trees and flowers in bloom. We crossed the Aker River and arrived at Mathallen, located in a former rail works building along the riverbank. We strolled among the neatly arranged food stalls, and guests sampled cheese, smoked fish, cured meats, pastries and chocolate.

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Bjerte led us to his eatery, Oltorget, where we sampled more beer – this time paired with cheese. Pouring our beer was Kim Daniel, who is a master bartender and champion beer pourer. He won top honors at the annual championship in the Czech Republic, which requires knowledge of pouring techniques and the brew’s history. The two masters served a tart beer paired with fresh, tangy goat cheese, followed by a rich porter matched with an aged blue cheese. Perfection!

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Next we enjoyed lunch at a restaurant called Smalhans, a word of German origin that loosely translates as “frugal.” The restaurant is so named because it sources seasonal local produce and ingredients to create an ever-changing menu of simple yet delectable dishes offered at a remarkable value. A light, warm potato salad laced with artichokes, roasted red peppers and capers in a light vinaigrette was served alongside fresh asparagus and a red fish called uer fisk. (Search the internet for an image of this fish and you’ll see it looks like something out of Dr. Seuss!) A light Weissen, or wheat beer, was served with our main course. For dessert, ruby red strawberries over panna cotta were paired with a hearty stout that mimics many of the flavors of coffee. It was an excellent end to a delightful summer day of perfect pairings in beautiful Oslo.

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