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Thursday, July 22, 2010

Danish Superchef Rene Redzepi is Coming, and Omnivore Has the Hookup

Posted By on Thu, Jul 22, 2010 at 11:10 AM

click to enlarge René Redzepi. - NORA/SSKIZO/FLICKR
In April, in a poll conducted by Italian bottled-water company San Pellegrino, a bunch of food critics and big-shot restaurateurs dubbed 32-year old René Redzepi's Noma in Copenhagen the best restaurant in the world. While "best" may be an adjective frequently applied to things under the influence of trend and politics, Noma is, by all accounts, spectacular, perhaps all the more so because the chef sources and manipulates ingredients native to frigid Denmark and its neighbors. Frank Bruni's recent New York Times profile gets to the root of the issue:
Denmark ... isn't Provence or Catalonia. For a locavore chef, in particular, it has limitations. But Mr. Redzepi has air-dried, pickled, cured, foraged and researched his way around them. He has taken what could be a set of ankle weights and turned them into wings, his culinary accomplishments drawing all the more regard for the degree of geographical difficulty built into them.
Redzepi is coming out with a book: Noma: Time and Place in Nordic Cuisine (Phaidon, $49.95) ― which, if you drop the "Noma" and replace "Nordic Cuisine" with "American Literature," was a class we took our freshman year of college.

On October 4, he'll be in town to give a presentation at the Delancey Street Theater on the Embarcadero, beginning at around 7 p.m. Thankfully, you won't have to shell out half a week's paycheck to hear the man break down his "vintage" carrot-roasting technique and theory of venison ("We imagine ourselves being the deer"). Tickets are $15, unless you buy the book at Omnivore Books (3885a Cesar Chavez, at Church), in which case, attending costs nothing at all. Hurry though; only 150 seats are available. Call Omnivore at 282-4712, ready to recite your credit card's number sequence.

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