Upstate to Aska: Fredrik Berselius on Foraging Fresh Ingredients

We speak with the chef about approaching wild ingredients through a Scandinavian lens

For Swedish-born chef Fredrik Berselius, a two or three hour drive north of NYC offers a landscape that’s similar to that of his homeland. Whether it be sorrel, bronze fennel and yarrow (which grow at North Brooklyn Farms) or birch bark, garlic mustard, pineapple weed and watercress (which sprout in the Catskills), there are a lot of the same produce and plants too. In fact, …

Mead of Poetry Cocktail

Reyka Vodka meets mead and spice in this rich, textured cocktail

While indulging in the taste of Iceland, as part of Scandinavian pop-up restaurant Aska‘s last serving at Brooklyn’s Kinfolk Studios, we were fortunate to try the Mead of Poetry cocktail—a multilayered, rich and flavorful marriage of vodka and mead. Designed by the team at a CH favorite, Reyka Vodka (an Icelandic tipple that’s filtered over lava rocks from the island nation’s mystical landscape), the drink …