In partnership with the Danish College 360 and Cascade Culinary Institute. This program is sponsored by Scan Design. We would like to thank the Søren Salin/Salin Group for their support of College 360.

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Sit down with us for a wonderful experience of eating authentic Danish food made by and in collaboration by Danish College 360 and Cascade Culinary Institute. This is part of a prestigious program from the college where all of the students from the different Culinary School departments lead the development and execution of this program.

 

Menu

Stay tuned for the full menu details! The students of the college are currently constructing the menu. This is an important part of their educational experience.

 

Tickets will include beverages.

 

Learn about the The Culinary school of Silkeborg

 

Who are we?

The Culinary school of Silkeborg (College360) have over 150 years of history. Our curriculum emphasizes ‘hands on’ training combined with basic subjects relevant to our student’s education. Our basic programs are all linked training between work and school.

 

We have 5 basic programs aimed towards the hotel- and restaurant business along with serval courses such as culinary art, wine & spirit (WSET), talent recruitment, hospitality management etc.

• Chef

• Caters

• Waiter

• Nutrition specialist

• Hotel Receptionist and hospitality management

 

https://www.college360.dk/

 

What are we?

We are one of the leading culinary schools in the Denmark, and one of the most award-winning schools for chef, caters or waiter trainees.

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We are also the former home of the national culinary team of Denmark. The National team consist of leading head chefs and upcoming, whose goal is to combined craftmanship, innovation and creative thinking with a Nordic approach to our commodities. Our lead instructor Chef Frederik has been one of the team members on the varsity crew.

 

What is (New) Nordic Cooking?

The New Nordic Food manifesto has an innovative approach to traditional foods combined with a strong focus on health and an ethical production philosophy.

The Nordic cuisine should create and inspire the joy of food, taste and variety, nationally and internationally, according to the initial vision:

 

“As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favorably with the standard of the greatest kitchens of the world”, the Manifesto states.

 

The aims of the New Nordic Kitchen are:

1. To express the purity, freshness, simplicity and ethics we wish to associate to our region.

2. To reflect the changes of the seasons in the meal we make.

3. To base our cooking on ingredients and produce whose characteristics are particularly in our climates, landscapes and waters.

4. To combine the demand for good taste with modern knowledge of health and well-being.

5. To promote Nordic products and the variety of Nordic producers - and to spread the word about their underlying cultures.

6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.

7. To develop potentially new applications of traditional Nordic food products.

8. To combine the best in Nordic cookery and culinary traditions with impulses from abroad.

9. To combine local self-sufficiency with regional sharing of high-quality products.

10. To join forces with consumer representatives, other cooking craftsmen, agriculture, fishing, food, retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries

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Refunds: All sales are final. Tickets are non-refundable.

 

Parking: We encourage guests to use public transportation or ride-sharing services. Our 50-space parking lot is open on a first come, first-served, basis and limited street parking is available on SW 89th and 90th Avenues.

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Accessibility: Nordia House has two accessible parking spots in our main lot facing SW Oleson Rd. Both the main entrance facing SW Oleson Rd. and our side entrance facing SW Taylors Ferry Rd. are wheelchair accessible. All restrooms have accessible stalls but no power doors. We will do our best to accommodate your needs upon arrival. Please call 503-977-0275 or email info@nordicnorthwest.org to arrange further assistance.