3 Scandinavian Chefs Showcase Sustainable Cuisine With An Extraordinary Pop-Up - most beautiful restaurant dishes

For the second year in a row, one of the highlights of the SXSW conference in Austin, Texas was pop music
The Scandinavian House hosts dinner.
This year, tourists enjoy the airline by Scandinavia (SAS)
Combine Austin's products with Nordic technology and ingredients to create innovative, sustainable plates.
The concept was curated by three chefs from Sweden, Denmark and Norway who offered an extraordinary feast to support local businesses, sourcing ingredients, focusing on those that would otherwise be discarded
The chefs have changed less.
Nine ideal food
Delicious dinner with wine, mainly composed of plantsbased dishes.
Paul Svensson, Swedish chef from Fotografiska Museum; Norwegian-
Chef, Atli Már yngvarson, Iceland, Katla, Oslo and Pjoltergeist;
Danish chef Kamilla Seidler works with Austin Farm, bakery and production company to find ingredients for this incredible dinner after the well
The famous philosophy of modern Scandinavian cuisine emphasizes reducing waste, foraging and sustainability.
Seidler was named the best female chef in Latin America for her work at Gustu in La Paz, Bolivia, and she also spoke at a group meeting during the meeting.
She is a young spitfire whose achievements include many global and women empowerment initiatives, and she combines her Danish roots with the products of her native flavor and different cultures and cuisines she adopts
"The new Nordic cuisine is not fresh," she explained . "
"It's about seasonality, the old way to save food, go back to nature and feed.
It's based on tradition, but it's not a museum.
It is alive and evolving.
"This meal is important in Nordic culture and it is at the heart of it to take the time to enjoy and share it.
Think about the concept of hygge in Denmark.
The chefs have changed the day by highlighting this by using common ingredients
Make the old bread into delicious pasta with "ugly" potatoes to promote how we can reduce food waste.
Where possible, the product used by the chef is close to the shelf life.
Paul Swenson of Sweden, a pioneer in sustainable advanced cooking, created beautiful dishes with quirky names such as "beautiful green plants, terrible potatoes"
It is usually discarded because of its bitter taste, but it is cold
Perfect balance of smoked sour cream seasoning.
The HausBar farm, which Svensson calls "incredible city Farm", offers all fresh vegetables, herbs, edible flowers and some vegetables.
Dorsey bagel
The owners of the East Austin farm say the chefs are happy to walk in the line and see green products like broccoli, broccoli and Brussels sprouts, and plants that most people think are weeds, just like the wood sorrel they can use in the dishes.
Other vegetables are mixed from suppliers.
The simple Tiger Bakery offers leftover sourdough bread
Circulating pasta dough;
Mushroom supply by Hifi Mycowith off-
Cut pieces used as "fake truffles --
Chestnut mushrooms found home in the forest
Dessert inspired
Milk and eggs are also from small local farms.
Lokal's concept is in line with SAS's ambition to grow through enhanced tourism
Food waste is reduced. Pre-
The order ensures that the ship is loaded with the correct number and type of meals to meet the customer's needs on each flight.
Travelers who can book in advance
Ordering their favorite menu, including the New Nordic SAS concept based on ingredients from local and seasonal sources, is part of the SAS sustainability program.
The use of the term "sustainability" is not enough, says Seder --
The action will be louder.
"There are many aspects of sustainable development," the chef said . ".
"Fair Trade, fair pay, accountability and transparency.
You have to look for the beauty of nature in the dishes, not the perfection.
Once the food is thrown into the trash can, it will be wasted.