Smørrebørd to Bring Sandwiches, Diacritics to New Amsterdam Next Weekend

Categories: Market Watch, Marx

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Nordic grains repose beneath the cucumbers.

National Sandwich Day may have come and gone, but the New Amsterdam Market will carry the flame next Sunday, November 14, with its smørrebrød table. Smørrebrød, pronounced "smoe-bruth," are Danish open-faced sandwiches made with Danish rye bread and traditionally piled with meats, cheese, fish, and vegetables. More important, they are much more fun to eat than to try to pronounce.

The sandwiches at the market will all be made with rye from Nordic Breads (the same folks who make the Finnish ruis bread we know and love) and prepared by Northern Spy's Christophe Hill, Saltie's Caroline Fidanza, Bobo's Patrick Connolly, Nordic Breads' Simo and Tuomas Kuusisto, the folks from Marlow & Daughters, and visiting Danish chef Trina Hahnemann. Jimmy's No. 43's Jimmy Carbone will be on hand to provide the New York regional and Danish beers to chase it all down.

Twenty dollars will buy you a selection of three sandwiches; ticket proceeds will go to the market and the Rye Bread Project, an initiative exploring the use of Nordic foods to combat obesity and diabetes. The event also kicks off Grains Week, a collaboration between New Amsterdam and the Greenmarket to educate eaters about local grains.


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