Being a fan of the city of Oslo, we got an interesting invitation:
Scream Dinners by Hildring Norway are a Nordic cooperation between Leading Nordic Chefs & Leading Nordic Creatives.
Lasse Jacobsen, The Research Librarian at The Munch Museum in Oslo, Norway – has shared some of his insights with us during our research this year on Munch & Food.
Edvard Munch became “vegetarian” after his recreation in Copenhagen in 1909.
He continued to eat Norwegian Seafood, and wild caught cod and mussels were among his favourite food.
At the estate, Ekeley (1916), he continued to grow potatoes, vegetables and the property had a big garden of apple trees.
Part of the Chefs brief is based on the historical food facts from the well-documented menus of Munch’s housekeeper, Liv Berg.
Some of Munch’s favourite ingredients were red currants, rhubarb, asparagus and apples.
More info and dates on http://www.munch150.no/en/ekely