About a week ago, maybe two, right before I got sick, I went to see the antics of THE FLYING CULINARY CIRCUS at Surfas store in Culver City, CA. Those are four young… Wait, let me rephrase it… TFCC are four very young chefs from Norway who travel around the world to cook and horse around for whomever pays. That’s in a nutshell what TFCC stands for.

From left: Trond, Tor, Agi, Mathias, and Hans-Kristian.

The presentation at Surfas was organized by their PR company, and various media personas, bloggers including, were invited. We got to taste a few samples of the chefs’ culinary creations, like their HOME SMOKED SALMON WITH HORSERADISH CREAM, POMEGRANATE & SHERRY VINAIGRETTE…

Delightful! I loved the flavor combination and the contrast of textures.

Another popular bite was SALMON “KISS” WITH TERIYAKI-LIME SAUCE AND SESAME SALAD…

Fantastic! Must have been the top dish that night.

The gentlemen also served us SCALOP CEVICHE that was made right in front of our eyes, which I wish had been done at least 15 minutes prior in order to let the acid cook the scallop. The salmon dishes certainly made up for that one missed appetizer.

Trond is sautéing bok choy with sesame seeds and chili for the Salmon KISS.

What was made long before our arrival was a very simple, very comforting, and very familiar to anyone who grew up in a cold(ish) climate LAMB & CABBAGE STEW. All attendees of the presentation not only got to taste the goods, but also received the recipes for all sampled dishes.

Since the STEW is so easy to make that your 4 year old daughter (sister? niece? neighbor? anyone?) could make it, I’ll share that with you as well (I’m copying the text from the sheet word for word):

- 2.2 lb lamb meat from legs with bones

- 4.5 lb cabbage

- 2 t black peppercorns

- 4 t whole-wheat flour

- water

- salt

1. Cut cabbage into large pieces. Layer meat, cabbage, peppercorns, salt and wheat flour in a big casserole. Bring to a boil and skim foam that rises to top.

2. Boil for 2-3 hours until the meat loosens from the bones.

That’s it. That’s the entire recipe. The flavor was really good, simple, but good. I’m sure you can easily substitute the meat for beef or buffalo. You could add carrots and leeks for an extra layer and depth of flavor. You could add heat of cayenne, or smokiness of smoked paprika. You could… make it your own. Served with potatoes, to me that’s the perfect winter meal.

The guys had one more surprise up their sleeves for us. Once the tasting was finished, and everyone present was comfortably sedated on ever flowing champaign, Tor, Trond, Mathias and Hans set the music and the stage for their famous waffle making presentation…

I recorded this video with my camera, hence forgive the sound quality. I did minimal editing in the very beginning and in the end of the clip. However, I bare no responsibility for the quality of the act itself.

Are you ready for this? I don’t think they were!

All in all, we all had fun. Clearly, none of the members of The Flying Culinary Circus takes himself too seriously. They cook and they monkey around. Come to think of it, that makes perfect sense. It doesn’t matter who you are and where in the world you live, I bet you like to eat well and laugh your back side off. TFCC will deliver just that.

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