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, …

Three Glenfiddich Cocktails from London’s Michelin-Starred Dabbous

Mixing three single malt expressions without losing their essence

With the current craft cocktail boom, it’s no longer unacceptable to take an age statement single malt Scotch and shake it up with carefully considered ingredients. On a recent trip to London, we stopped over at the Michelin-starred Dabbous for a pairing dinner and found that they utilized three different Glenfiddich expressions to a superb degree. One may have trepidation mixing up a 21-year-old Scotch …