Nordic Top Chefs Cooked for Karla Siverts KokkeKarlas Legat Signature Dinner at Restaurant Kontrast 2018

Some of the best chefs in the Nordics were gathered in Oslo last month. The occasion was the signature dinner of KokkeKarlas Legat – a legacy fund that raises money to support young, female chefs. This annual dinner is held in memory of Karla Siverts, the former head chef of restaurant Smalhans in Oslo who passed away to cancer in 2016 – only 29 years old. On September 23rd this year, the dinner was held at the one-Michelin-starred restaurant Kontrast and the line-up was more amazing than ever before. Additionally, over twenty restaurants in Norway arranged Ett Bord for Karla – a table for Karla – the same evening, where all proceedings were donated to the legacy fund as well.

Some of Scandinavia's best chefs were gathered to cook for Karla Siverts
Some of Scandinavia’s best chefs were gathered to cook for Karla Siverts

KokkeKarlas Legat

Every year, KokkeKarlas Legat hands out a scholarship of NOK 50.000 to a young and promising female chef in order to support women who pursue a career in cooking. Last year, Eline Haugan Bordvik was the first recipient of this great honor, and this year, it was Live Krangnes Edvardsen who works at restaurant Credo in Trondheim. Edvardsen had been asked to assist her head chef, Heidi Bjerkan, at the event and was unaware of the prize she was about to receive.

The legacy fund also offers economical support to young people who are struggling economically due to a serious disease or illness – much like Karla Siverts and her husband Thorleif Linhave Bamle did when Siverts experienced cancer recurrence. If you missed the dinner, but still want to support this cause, you can always donate money directly to Norwegian bank account 1503.87.14128 or by using Vipps 104236.

Winner of KokkeKarla's legacy fund! Chef Live Krangnes Edvardsen from restaurant Credo in Trondheim, Norway
Winner of KokkeKarla’s legacy fund! Chef Live Krangnes Edvardsen from restaurant Credo in Trondheim, Norway

KokkeKarlas Legat Signature Dinner at Restaurant Kontrast 2018

A sixteen-course tasting menu with wine pairings provided by NonDos and VinJohn awaited the lucky guests at restaurant Kontrast this evening. Eight Nordic top chefs cooked one signature dish and one snack each. Halvor Digernes from Fuglen mixed drinks, Solfinn Danielsen from Rødder & Vin had flown in from Copenhagen to help wait tables, and Kristin Nielsen from Håndplukk contributed with foraged herbs and flowers. Priced at NOK 5.000 per person (that had to be pre-paid), including apéritif and coffee, it was not a cheap meal. However, considering that the money went to such a good cause, and the line up of chefs, it was easily worth it for me.

Swedish chef Mikael Svensson hosted the event. He was joined by fellow Oslo restaurateur Esben Holmboe Bang from the three-Michelin-starred restaurant Maaemo. From Copenhagen came Rosio Sanchez from restaurant Sanchez and Hija de Sánchez and Matt Orlando from Amass. Helsinki-based chef Sasu Laukonnen from the one-Michelin-starred restaurant ORA contributed, as well as Trondheim restaurateurs Heidi Bjerkan (restaurant Credo) and Reneé Fagerhøi (Bula Bistro). Finally, Eline Haugan Bordvik – the first recipient of the legacy fund money – who is Norwegian, but cooks at restaurant Koks on the Faroe Islands (also holding one Michelin-star). Each and every one of them offered their time and service for free.

This is not a meal to review, but some of the highlights for me included Rosio Sanchez’s cod skin taco, Matt Orlando’s almond and mussel bouillon, and Mikael’s bone marrow ice cream. I hope next year’s dinner will be equally exciting and feature more top chefs from our great food region!

I was joined by Aigi Parker from restaurant NOA Chef's Hall in Tallinn, Estonia
I was joined by Aigi Parker from restaurant NOA Chef’s Hall in Tallinn, Estonia
The first dish was this onion bouillon with Napue gin and salty birch leaves by chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
The first dish was this onion bouillon with Napue gin and salty birch leaves by chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
Soy-marinated quail egg yolks in meringue by chef Mikael Svensson of restaurant Kontrast in Oslo, Norway
Soy-marinated quail egg yolks in meringue by chef Mikael Svensson of restaurant Kontrast in Oslo, Norway
Chef Mikael Svensson hosted the event at his restaurant Kontrast in Oslo, Norway
Chef Mikael Svensson hosted the event at his restaurant Kontrast in Oslo, Norway
Halvor Digernes from Fuglen / Vingen Bar made the welcome apéritif – a cocktail with apples from Karla’s garden, polka beets, lemon & ginger.
Halvor Digernes from Fuglen / Vingen Bar made the welcome apéritif – a cocktail with apples from Karla’s garden, polka beets, lemon & ginger.
Crispy cod skin taco by chef Rosio Sanchez of restaurant Sanchez in Copenhagen, Denmark
Crispy cod skin taco by chef Rosio Sanchez of restaurant Sanchez in Copenhagen, Denmark
Chef Rosio Sanchez from restaurant Sanchez in Copenhagen, Denmark
Chef Rosio Sanchez from restaurant Sanchez in Copenhagen, Denmark
Skerpikjøt (wind-dried mutton) on reindeer moss by chef Eline Bordvik of restaurant Koks, Faroe Islands
Skerpikjøt (wind-dried mutton) on reindeer moss by chef Eline Bordvik of restaurant Koks, Faroe Islands
Chef Eline Bordvik from restaurant Koks at the Faroe Islands
Chef Eline Bordvik from restaurant Koks at the Faroe Islands
Crispy pig's ear and emulsion on smoked fish heads by chef Reneé Fagerhøi of Bula Bistro in Trondheim, Norway
Crispy pig’s ear and emulsion on smoked fish heads by chef Reneé Fagerhøi of Bula Bistro in Trondheim, Norway
Bouillon of almond milk and mussels with herbs from Amass' garden and burnt wood oil by chef Matt Orlando, restaurant Amass, Copenhagen, Denmark
Bouillon of almond milk and mussels with herbs from Amass’ garden and burnt wood oil by chef Matt Orlando, restaurant Amass, Copenhagen, Denmark
Sourdough bread and potato pancake with butter and sour cream by chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
Sourdough bread and potato pancake with butter and sour cream by chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
Chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
Chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
Carrot, tagets & sea buckthorn by chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
Carrot, tagetes & sea buckthorn by chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
Chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
Chef Sasu Laukkonen from restaurant ORA in Helsinki, Finland
2009 Jean-Pierre Robinot, Enuaj
2009 Jean-Pierre Robinot, Enuaj
Soft pumpkin, black pumpkin miso & salted pumpkin innards by chef Matt Orlando of restaurant Amass in Copenhagen, Denmark
Soft pumpkin, black pumpkin miso & salted pumpkin innards by chef Matt Orlando of restaurant Amass in Copenhagen, Denmark
2015 Domaine Cellier des Cray, Cuvée Marie Clotilde Mondeuse
2015 Domaine Cellier des Cray, Cuvée Marie Clotilde Mondeuse
Familiar faces! This lovely couple also joined my Copenhagen food trip earlier this year
Familiar faces! This lovely couple also joined my Copenhagen food trip earlier this year
Sour cream porridge, shaved reindeer heart, browned butter & aged plum vinegar by chef Esben Holmboe Bang of restaurant Maaemo in Oslo, Norway
Sour cream porridge, shaved reindeer heart, browned butter & aged plum vinegar by chef Esben Holmboe Bang of restaurant Maaemo in Oslo, Norway
Chef Esben Holmboe Bang of the three-Michelin-starred restaurant Maaemo in Oslo, Norway
Chef Esben Holmboe Bang of the three-Michelin-starred restaurant Maaemo in Oslo, Norway
2015 Elisabetta Foradori, Sgarzon Teroldego
2015 Elisabetta Foradori, Sgarzon Teroldego
Juniper-smoked whale heart, lingonberries, barley & elderflower by chef Eline Bordvik of restaurant Koks on the Faroe Islands
Juniper-smoked whale heart, lingonberries, barley & elderflower by chef Eline Bordvik of restaurant Koks on the Faroe Islands
Non Dos, Felice NA15
Non Dos, Felice NA15
Milk cow, chard and mushroom by chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
Milk cow, chard and mushroom by chef Heidi Bjerkan of restaurant Credo in Trondheim, Norway
2017 Jean-Pierre Robinot, l'Opera des Vins, Fetembulles
2017 Jean-Pierre Robinot, l’Opera des Vins, Fetembulles
Aigi studying that bottle!
Aigi studying that bottle!
Blood sausage! A tribute to the gas station by chef Reneé Fagerhøi of Bula Bistro in Trondheim, Norway
Blood sausage! A tribute to the gas station by chef Reneé Fagerhøi of Bula Bistro in Trondheim, Norway
This was a fun dish where we made our own sausage
This was a fun dish where we made our own sausage
Bone marrow ice cream with summer berry granita by chef Mikael Svensson of restaurant Kontrast in Oslo, Norway
Bone marrow ice cream with summer berry granita by chef Mikael Svensson of restaurant Kontrast in Oslo, Norway
The food and wine matched even in color!
The food and wine matched even in color!
2017 Innocent Bystander, Rose Moscato
2017 Innocent Bystander, Rose Moscato
Open-faced churro sandwich by chef Rosio Sanchez of restaurant Sanchez in Copenhagen, Denmark
Open-faced churro sandwich by chef Rosio Sanchez of restaurant Sanchez in Copenhagen, Denmark
Liquid waffle by chef Esben Holmboe Bang of restaurant Maaemo in Oslo, Norway
Liquid waffle by chef Esben Holmboe Bang of restaurant Maaemo in Oslo, Norway

Did you attend the Signature dinner or Ett Bord for Karla? Feel free to share your experience in the comments below.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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