Fully Foraged
Fully Foraged was a dinner experiment executed on August 19th 2018. The restrictions we gave ourselves was to use nothing but what could be harvested from the wild nature of Iceland, which excludes kitchen stables such as oil, butter, milk, hens eggs, sugar etc. The result was a 7 course dinner served to 20 people. An article about the project came out in the 10th issue of the magazine Lagom.
The project was a collaboration between. Athina Kontos Carl Kristian Frederiksen Cassie Cosgrove Kjartan Óli Guðmundsson
Beach mustard
Grilled wild herbs
Reindeer liver mousse from reindeer fat, Crowberries, Reindeer moss, Arctic thyme and Lyme grass koji biscuit
Lyme grass flour
Arctic char from Þingvallavatn
Sand lyme grass koji pudding sweetened with birch syrup and dusted with wild mushroom powder for pre dessert
Reindeer heart tartare, Dried seagull egg yolk, Fermented stone bramble leaf and Crispy reindeer fat
Rolled up rhubarb about to be cooked in birch syrup with roses
Birch infusion
Rhubarb cooked in birch syrup with roses, Sorbet made from the syrup after cooking, Fresh roses
