A Grapevine service announcement Pay attention: Holuhraun, still spewing lava. Bárðarbunga, still sinking.
Culture
Food
Sizzling Weekend Expected

Sizzling Weekend Expected

Words by

Published August 24, 2012

A delegation from the United States of America landed at Keflavík this week for the start of an international diplomatic mission on one of the foremost issues of the global agenda for the future of humanity. That’s right, bacon.
Members of the Iowa Bacon Board met with the Iceland Beikon Board on August 23 for the first International Bacon Summit held at Höfði, the former French consulate building where U.S. President Reagan and Soviet chief Gorbachev met for the Reykjavík Summit in 1986.
That historic meeting was anticipated to be a major turning point in bringing about the end of the Cold War, but both sides left disappointed with how little progress they had made. Twenty-six years on, these international meat-lovers hope to achieve far more.
As Iowa Bacon Board Chair Brooks Reynolds explained in a press release: “All participants have signed a preliminary agreement, promising not to leave Höfði until we drink all the Brennivín, eat all the bacon-wrapped whale meat and agree on key measures that will greatly improve the enjoyment of bacon for everyone, everywhere, all of them.”
Beikon Board head honcho Bogi Guðmundsson says he sees the summit as an opportunity “to bring a unified vision for bacon-lovers everywhere, building bridges between those who see the many possibilities of bacon.”
The Reykjavík Bacon Festival
Two days after the summit, the Blue Ribbon Bacon Tour will present the Reykjavík Bacon Festival, as part of its travelling bacon circus that crosses the States year after year, having rocked up at Keystone, Colorado, only last month. Their connection to Iceland is happily familial: “My brother is a cardiologist in Iowa State, and one of his friends is the  brother of one of the members of the Iowa Bacon Board,” Bogi explains. “The more they discovered about the country, the more they thought, ‘We must go to Iceland!’”
Bogi says the festival will give bacon lovers the chance to try a selection of both American and Icelandic bacon, with local chefs contributing their own bacon-inspired dishes. “I don’t think we have the same variety of bacon in Iceland,” Bogi admits. “So this is a good way to introduce and import Iowan bacon.”
He describes the Iowan meat-eaters as “funny, bacon-loving guys,” with a wealth of knowledge in all things bacon, which they’ll be bringing to Saturday’s street showcase. “The Americans will be cooking a lot of the bacon; they have plenty of experience!”
He is also looking forward to trying the novel bacon-inspired dishes promised by some of the neighbourhood restaurateurs who are taking part, such as SNAPS and Fiskfélagið. But even he doesn’t quite know what culinary tricks they have up their apron sleeves: “They will surprise us!” he says excitedly.
Ultimately Bogi’s objective is simple. He wants to show the manifold possibilities of bacon and have a good time doing it: “It’s a good way to spread joy.” He is already planning to gather as many Icelanders as he can to travel to the States to join the Blue Ribbon Bacon Tour next year. “We are trying to make friends in the States, so we can go over and promote Icelandic produce at their festival.”
A promising future is beckoning for Icelandic beikon this weekend.



Culture
Food
<?php the_title(); ?>

Everybody Loves Ramen

by

This spring, Tsering Gyal and Kun Sung opened Ramen Momo, Iceland’s first Tibetan restaurant (although it should be noted that it’s not Iceland’s first Himalayan restaurant, which is the Nepalese restaurant Kitchen). Incidentally, Ramen Momo is also Iceland’s first dedicated ramen and dumpling place, which is some impressively specialised stuff for a country that has yet to see its first proper Mexican restaurant. Ramen Momo is located in the building that used to house Paul’s, a fancy English sandwich shop, and before that, Café Haiti, which has since moved to the teal boathouses by the marina. So this tiny hole-in-a-wall

Culture
Food
<?php the_title(); ?>

Rural Evolution

by

This summer saw the birth of two food markets. One of them, a fully fledged outdoor market in Fógetagarðurinn where street food and high-end restaurants mingle. The other, an ongoing series of grassroots pop-up markets with a focus on ethnic cuisine. This new rise in food markets called for a sitdown with the representatives of each—a sort of boozy state of the union for the Reykjavík food scene. RAGNAR: I recently went on a little food excursion outside of Reykjavík. I stopped by Hótel Varmahlíð and they were doing this whole farm-to-table seasonal thing. Have you been? ÓLAFUR: No, but

Culture
Food
<?php the_title(); ?>

Everyone’s A Chef

by

I walk into Salt Eldhús (“Salt Kitchen”) on a rainy summer afternoon that feels chilly enough to be fall. Shaking off in the vestibule, I’m met by owner Auður Ögn Árnadóttir, who shakes my hand cheerfully and invites me to help myself to a cup of coffee and one of her homemade, rainbow-hued macaroons–her specialty. A completely self-taught chef with a background in retail, event planning, and interior decorating, Auður opened Salt as a “teaching kitchen” in 2012. Since then, her (Icelandic-language) classes–ranging from a macaroon workshop to classic sauce and cheese-making courses, as well as guest-taught sessions on regional

Culture
Food
<?php the_title(); ?>

WHOLE LOTTA SHAKIN’ GOING ON

by

After damn near revolutionizing Reykjavík drinking culture via the beloved Appy Hour app, The Reykjavík Grapevine team has created a new thingamajig that will hopefully prove just as useful for the denizens of Reykjavík and their guests. The new app is called Craving, and has the purpose of granting hungry people freedom from having to spend hours pondering where to go for lunch or dinner. Of course, taking time to carefully deliberate where one’s next meal should come from is a wholly enjoyable endeavour, but as those of us who frequently dine out in 101 Reykjavík (and are generally spoilt for choice)

Culture
Food
<?php the_title(); ?>

Mystic (anonymous) Pizza

by

Much like the version of himself Ted Danson portrayed in the cult TV hit show ‘Curb Your Enthusiasm’—in which Mr. Danson donated handsomely, and anonymously, to a good cause—there was a huge buzz this spring about a new pizza place that was, and remains, anonymous. Locals were very eager to know more about this nameless new establishment—simply referred to by its address, Hverfisgata 12—which had clearly done well with its word-of-mouth marketing strategy. People gave more attention to the anonymous method than to those putting themselves out there in a more ostentatious fashion, much like the Ted Danson vs Larry

Culture
Food
<?php the_title(); ?>

New Nordic Cuisine Is Dead

by

My lifelong hatred of dill makes me a terrible champion of New Nordic cuisine. At age seven I swore to my mom I would try my best to eradicate the herb—and now I find myself in a restaurant named after that noxious weed. My skin may be the colour of cauliflower soup, but my taste buds are bulgur brown. It hasn’t helped that the Icelandic food scene has mostly embraced the parts of New Nordic cuisine that suited our aims (reaffirming patriotism and separating tourists from their money) but left out the tricky bits, like carefully sourcing and foraging your

Show Me More!