March 7th 2015 // Funky Fresh

At ETE's first event in 2015 we have hooked up with the good people at Funky Fresh  - one of the few restaurants and cafés in Oslo with a fully vegan and raw food concept. You will find them at DogA along the Akerselva, where they've been since the summer of 2014.

What is the Funky Fresh concept about?

We want sustainable food to be easy accessible and to taste great. At Funky Fresh we do that through our restaurants, catering and events - by teaching cooking classes all over Norway and by publishing cooking books.

What led you into the vegan cooking scene?

We were led by the fact that vegan food is the most sustainable option when it comes to both the environment, health, animal rights and - no doubt about it - even the social rights. However, to choose vegan should not be a sacrifice, but a choice that is both delicious and exciting.

Can you tell us about the team for the ETE-evening March 7th?

On our ETE-evening we want to show that vegan cooking is at least as good as any meat dinner. We can truly say that we put our raw material in focus. Our inspirations for the ETE-menu some of the most meaty vegetables we know, such as seaweed, mushrooms and eggplant. We look forward to present vegan cooking at it´s best.

What would be the best thing that food and drink can add to a social gathering?

I would say that without food and drinks, there is no such thing as social gathering

Soon to open Piscoteket: Gaute Drevdal

 What I especially love about food and drinks is that, when it’s sequenced right, it will give you and your friends a feeling of going on some sort of journey together, says Gaute Drevdal. Chief-Editor of Smug magazine and soon-to-be restaurateur of Piscoteket, the first pure Peruvian restaurant in Oslo. We had a quick q&a with this busy man. 

What was it that led to your interest in food and cooking? - Ah, I had a bigger brother that taught me how to read when I was four years old. I consumed books like crazy, and one of the early books I read was the Mickey Mouse Cookbook. Naturally, I wanted to try out some of the recipes. I think recipes are one of the greatest textual forms in the history of mankind. It’s almost like sorcery. You follow instructions, and something magical happens. I come from a very small place down south, where there’s no stores or restaurants or anything, but I continues to read books, and was very curious about all aspects of life that I encountered in the books I read. So when I finally moved to Kristiansand, one of the first things I did was to go by myself to a restaurant. I remembered ordering a Greek salad. It tasted so foreign, but yet so good. I’ve been hooked on food experiences since.

Tell us a little about Peruvian food? - What’s interesting about Peruvian food is that it in many ways can be considered the original crossover food. Peruvian food culture is a rich blend between Spanish, Italian, German, Chinese, and Japanese influences. It’s quite mind-bending actually, because this culture is now so old that it doesn’t feel like crossover anymore. The new Nordic kitchen is great, but I think some of us might miss a bit of fun and freedom in it. The Peruvian style is a contrast to this, but without being totally anarchic.

What would be the best thing that food and drink can add to a social gathering? - To experience great food and wine in the right setting is a joy that you can have throughout your life. I think it’s important that people learn this early, so they can have a longer period of joy in their lives. If you’re already in good company, what I especially love about food and drinks is that, when it’s sequenced right, it will give you and your friends a feeling of going on some sort of journey together. The apex of this journey isn’t necessary the courses or the glasses of wines, but the conversations and meetings that you are able to have along the way. I think it’s impossible to not become friends with people you eat well together with, especially if you eat well together regularly.

What do you particularly look forward to, regarding the ETE-event? - This is exciting for me, since we’re still experimenting with Peruvian flavours meeting Norwegian produce. I’m really just looking forward to see how it all goes down. I’m also excited about the Ete concept in general. I still regret I didn’t go to the one event you had at Majorstua kirke.

The secret chef revealed

isabella løsch

Finally we can reveal the brilliant chef of ETEs second event. Her close ties to The National Gallery, where the event took place, forced us to keep her a secret.

Chef Isabella Løsch Danneborg runs the cafè in The French Salon (Den franske sal) at The National Gallery of Norway. This beautiful salon completed in 1923 to house sculptures given to the gallery by the French state, was designed by architect Arnstein Arneberg.

Troughout the event and during prepping, Isabella had Anette Krogstad by her side. Krogstad, who also is a ceramic artist, provided the event with her faboulous works.

Stay tuned for the delicious menu and recipes.

Introducing the Secret Chef of June 14th

the secret chef

- I look forward to the opportunity to surprise, I hope, with something that will be a feast, both for the palate and the eye, says ETEs next chef. This time our chef will remain a well hidden secret until the ETE-evening June 14th. To reveal her identity would be to reveal the location...

ETEs secret chef comes from a family with a passion for food; Hotel owners, owners of a deli shop and even a catering service. - My mother always made everything from scratch. There were never any shop-meals in our home, and I think that has influenced me a lot, she says with a smile. And like her family, she also works with her greatest interest - food.

Finding inspiration in a lot of different food cultures, her favorites are the Mediterranean and the Middle-East kitchen. - Seafood is my favorite and I love vegetables, says ETEs secret chef, well aware that she might have revealed something.

- With ETE Supper Club I may go totally ego, and make something that is through and through according to my tastes and preferences. I am very anxious to find out if my preferences are the same as our guests, which I hope they are, says our chef.

Well, ETE is quite certain. It´s going to be a feast! A mouthwatering one.

Presenting: Julie Chiku

 Julie Chiku. Foto: Maja Hattvang Larsen.

Julie Chiku. Foto: Maja Hattvang Larsen.

- It's going to be amaaazing!, says Julie Chiku. Not only is she a part of ETE, she is also starring as our first chef on our opening night March 29th 2014.

Julie runs her own catering business and is a passionate food-blogger. She even had her own TV show about baking last Christmas.

Julie has always been interested in food and cooking, but when she was challenged with different food allergies some time ago, it got a real boost.  - I wanted to cook the same delicious food without substituting ingredients with not-so-good replacement products, so I was forced to cook everything from scratch. The benefits were a much healthier and more tasteful diet, says Julie.

Healthy food without compromising taste, is Julie’s trademark. And she stresses the use of quality ingredients:  - I think I have gone back to the roots when it comes to cooking. I’m definitely a “nordic” cook and I try to use the best seasonal ingredients. That said, Julie finds inspiration in every type of kitchens and cultures. - Right now I’m in a Viet/Thai mode and I crave for Phô every day. I need to learn how to make it myself. I also love simple italian and french food.

Julie is excited to be a part of ETE Supper Club and the opening night: - I’m so looking forward to be a part of something new and exciting with the ETE concept. Hopefully I’ll witness people bonding over my food, regardless of background and interests. Just for the love of food.

Check out Julie’s food-blog at www.grayzine.no/matbloggen and her Instagram-feed @chikujenta.