Aamanns-Copenhagen vs. Chef & Sommelier – Aamanns Goes Helsinki
A dinner collaboration between Finnish star chef and New York’s premier purveyor of authentic Danish cuisine with a contemporary twist.
By Hannah Keyser
If you want to experience the finest in modern Smørrebrød, a classic Danish open-faced sandwich on rye bread, you should go to one of Adam Aamann’s restaurants where the lunchtime staple has been elevated to an art form. If you want to have that experience without flying to Denmark, you should go to his New York outpost: Aamanns-Copenhagen. At the sleek Tribeca restaurant, which is not quite a year old, chef Carl Kristian Frederiksen serves up the best smørrebrød in the city. But his menu doesn’t stop there. In addition to the architectural lunch classic, Frederiksen offers an inventive menu that bridges the gap between New Nordic cuisine and a more relaxed, bistro mentality.
This dual-personality epicurean ethos that Frederiksen manifests in his kitchen will add another element the first week of October when the Danish-born chef is joined in Aamanns-Copenhagen’s kitchen by Finnish star chef Sasu Laukkonen, who focuses on organic and fairtrade ingredients, for a pair of NORTH Festival Kitchen Collaboration dinners. Laukkonen is the chef and owner at Helsinki’s Chef & Sommelier, which was named Finland’s Restaurant of the Year for 2013. Among other courses, Laukkonen will contribute the dessert for both NORTH dinners and Frederiksen promises that it sounds amazing. For his part, Frederiksen plans to create a course that features cheese as a fully-formed dish and not just a sampler, an ambition that he is focused on bringing to Aamanns-Copenhagen’s regular menu. But no matter what they serve, the eight-course tasting menu is sure to be an adventure in Scandinavian gastronomy.
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