Swedish Food in New York – Pictures

by Liza Laserow

Daniel Berlin preparing

Teeny tiny veal tartares

The bar serving with the giltwood candlesticks

It was a successful event with amazing food from the collaboration between Markus Jernmark and Daniel Berlin. They made: Goose Dumplings, Cauliflower and cod,  Veal Tartare and some other delicious amuse bouche. To create the rustic feeling we had decide to go for we used a large  Swedish drop-leaf table from early 19th Century to serve the food on and a large terracotta urn with fall inspired flowers as a centre piece. On the bar we placed tall guridons in an original gilding and  at the opposite wall of the room we placed tall candelabras. The room looked gorgeous, lighten up with only burning candles.