Trøndersk Matfestival og Bryggerifestivalen 2018_English

H IS N GL SIO EN ER V

MATRIKET MIDT

2.–4.

AUGUST 2018 YEAR’S THEME: ROOTS

Trøndersk Food Festival in our hearts SpareBank 1 SMN is a local bank and the region’s largest financial services group, with long traditions of contributions to business development and non-profit causes through SpareBank 1 SMN’s donation work. Trøndersk Food Festival is Norway’s leading festival for locally sourced food and will showcase the diversity of Trøndersk food and beverage producers. We are proud to be the main partner for Trøndersk Food Festival.

Together we make things happen!

Photo: Wil Lee-Wright

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Welcome to the Culinary Kingdom For me, Trøndelag means food. As Trønders food is part of our identity. Common to all in our newly-merged county, is a close relationship with producers and products, from the sea to the mountains.

Food which has grown slowly, with lots of light and moderate temperatures. It gives a truly amazing taste, making the region the envy of chefs the world over.

Gordon Ramsay was amazed by the seafood and fjellmandelen (mountain almond potatoes) and said “I want to make love to these mashed potatoes”, as he was served them at To Rom og Kjøkken restaurant. Asian super chef, Chef Wan, had a gastronomic epiphany over ingredients from Røros, and culinary entrepreneur Claus Meyer signed up to the development of the Trøndersk Food Manifesto.

Trøndelag has some of the best small-scale producers. They win so many prizes that last year’s Det Norske Måltid (Norway’s biggest culinary awards show) was dubbed the ‘Trønder Dominance’, with Trønderlag producers recognised as “extremely skilled over many years”. The breweries have discovered the best recipes and you would have to be a veritable chess champion to identify all the region’s varieties. Good food paired with the right beer is unbeatable.

But we have more. We also have large-scale production, generating value creation and many jobs around the region. On Frøya, they produce four million salmon dinners every day during the season, and along the coast we have the world’s best locations for scallops, langoustine, mussels and crab. Our agriculture accounts for 23 percent of everything green in the country.

We have world-class chefs. Restaurants that use the best ingredi-

ents and really show off their craft.

The majority of visitors say they have eaten and drunk local products. There is big potential in food tourism.

We are a culinary kingdom. A foodrich region in the middle of Norway, in the middle of Scandinavia: ‘Matriket Midt’. Large and small scale, meat and seafood, beverages and produce.

This positions us as Northern Europe’s premier food region.

When we created the Trøndersk Food Manifesto in 2011, it was on the basis of creating a common food identity for the region. Schools, nurseries, tourism companies, municipalities, business and industry - even Rosenborg - put words to something that we all agree on. All said they want to promote Trøndersk food and drink, traditions, sustainable food production and carry it on to the next generations. When so many different local actors talk about food in their own way, it becomes an identity.

MAGAZINE FOR MATRIKET MIDT Trøndersk Food Festival and Brewers Festival 2.-4. August 2018 Oi! Trøndersk Mat og Drikke AS Kongens gate 30, 7012 Trondheim www.oimat.no Tel: 926 90 237 Facebook: Trøndersk Matfestival and Bryggerifestivalen #oifølelsen Print run: 82,000 (inc. Norwegian version) PRODUCTION The List Media AS co/DIGS, Olav Tryggvasons gate 30 7011 Trondheim, Norway Tel: +47 472 76 680 www.thelist.no EDITOR Kristine Rise, Oi! Trøndersk Mat og Drikke PROJECT MANAGER Wil Lee-Wright, The List Media AS ART DIRECTOR Lewis McGuffie COPY WRITING Oi! Trøndersk Mat og Drikke, The List Media and copy writing agency HvabeHager www.hvabehager.no CONTRIBUTORS Brit Melting, Åslaug Hennissen, Jennifer Wold, Paula Myrvang Løvås, Camilla Hager, Tarjei Garsjø, Andreas Ryen Eidem, Torleif Kvinnesland, Linda K. Hogstad, Nikol Herec, Dean Sheridan, Andrew Natt, Matias Bretteville-Jensen, Ida Bondø Lee-Wright, Tore O. Sandvik

The Trøndersk Food and Brewery Festivals have the theme ‘roots’ this year. I challenged myself to identify what my food roots are? My mind unearths fresh fish, root vegetables and sweet berries. Commodities which taste better here, with pure nature and long, bright, cool summer nights. What do you think about when I say roots? What did you eat growing up? What impact does that have on what you eat now and in the future? Consider these roots as you walk among 170 of Norway’s best food and beverage producers from 2nd to 4th August. Welcome to the culinary highlight of the year: the Trøndersk Food and Brewery Festival!

Tore O. Sandvik, County Mayor

PHOTOGRAPHY All photography by Wil Lee-Wright, Nikol Herec, Torleif Kvinnesland and Linda K. Hogstad, otherwise specified. Illustration (page 29) by Zarina Saidova.

COVER Lysklæt Gård, Melhus (rettfragarden.no).

Photo by Wil Lee-Wright Photography for Oi! Trøndersk Mat og Drikke PRINT Paper: Soporset 100g Skipnes, Travbaneveien 6, 7044 Tel: 73 82 63 00 www.skipnes.noTel: 73 82 63 00 www.skipnes.no

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MATRIKET MIDT

Your Food Kingdom

In the middle of Norway lies an area which has received something unique from nature. Fertile soils and warm ocean currents, bathed in long, bright summer nights. From mild, damp coastal landscapes to cool, dry wide mountains, this is an area where products grow slowly, developing a distinct taste.

Generations have cultivated, gathered, fished and learned the land and sea. Their toil has turned the region into one of the world’s best locations for scallops, langoustine, mussels and crab; much sought after seafood which is sent all over the world. Trøndelag is rich in diversity, with free range pigs, chickens, wild

Fertile soils and warm ocean currents, bathed in long, bright summer nights.

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Food and drink in Trøndelag

DID YOU KNOW?

Six of the ten biggest Norwegian fish farming municipalities are in Trøndelag.

• Øyriket Hitra og Frøya produces 3.6 million salmon dinners per day, every day of the year.

• Grøntvedt Pelagic in Ørland ferments over 90% of all pickled herring consumed in Scandinavia.

• One of the world’s best locations for scallops, langoustine, mussels and crab.

RØRVIK

NAMDALSKYSTEN

Trøndelag is responsible for over 23% of all agricultural production in Norway.

• One-fifth of all milk production takes place in Trøndelag.

• One of the biggest producers of cattle and swine in Norway.

• Pioneer of organic meat and organic dairy production.

• Strong processing industries: Tine, Nortura, Norsk Kylling, Grilstad, Salmar, Marine Harvest, Lerøy Midt, Røros Meieri, Nidar.

62% 64%

of all exports from Trøndelag are food. of all visitors to Trøndelag try local food and drinks (average for all of Norway 31%)

Trøndelag has over 200 small food producers.

• Trøndelag’s Farmers Market has the highest turnover in the country: 24m NOK in 2016.

• Strong culture of handcrafted beer: over 30 breweries in the Midt Norge region.

• Røros and Rørosmat (‘Røros Food’) is one of the country’s strongest local food brands.

Namsos

NAMDALEN Lierne

Åfjord

Steinkjer

INNHERRED Frøya

HITRA OG FRØYA

Brekstad

FOSEN

FROSTA

Levanger

Hitra

STJØRDAL Orkanger

TRONDHEIM

Støren

SELBU TYDAL

OPPDAL

salmon and organic cattle, gorgeous vegetables, juicy berries and all types of game.

Trøndelag has world-class ingredients, accompanied by proud food traditions. With the Trøndersk Food Manifesto we stand together and lift this food region into the future. We have over 200 specialist producers of food and drink, operating side-by-side with larger manufacturers.

Trøndelag is a pioneer of organic dairy and meat. Restaurants are proud of the ingredients and world-famous chefs promote Trøndersk products on their menus, both in the region and beyond. Trøndelag is ‘Matriket Midt’, the food realm of Norway, your food kingdom.

RØROS

06 What does the food festival mean to you?

I’ve got some great memories from earlier years of visiting the Trøndersk Food Festival as a guest. I heard it’s Northern Europe’s largest food festival, and I think it’s very impressive how one can make something of this scale in Trondheim. As the official chef this year, I’ll be the face of the festival! I’ll be chatting with passionate foodies and preparing delicious fresh produce on stage.

In what way has the food culture in Trøndelag influenced you as a chef?

THIS YEAR'S

Festival Chef

MARTIN TRANA FLAK

SCANDIC NIDELVEN

T

his year’s festival chef started his culinary career at Olav Duun videregående in Namsos. He has since competed in several prestigious competitions around the world, all the while nurturing an appreciation of the fresh produce from back home in Trøndelag.

Martin usually spends his days working in the kitchen behind Norway’s best breakfast eleven years in a row at Scandic Nidelven. During the Trøndersk Food Festival this summer you’ll also find him at the Torv in Trondheim.

I wasn’t really concerned with Trøndersk food culture in the beginning of my career, that’s an interest which has grown over the years. Today I’m all about fresh local produce from Trøndelag. There are spectacular conditions for the growing and breeding of meat products, fish, kelp, seaweed and herbs. The Trøndersk food experience is all about having your food prepared from the moment it is harvested from the field or the ocean. We are privileged to have so many skilled farmers and fishermen that offer high quality locallyproduced food.

This year’s festival theme is “roots”, what does that mean to you?

Roots can be a great deal of things.

The delicious root vegetables from Frosta of course, but it also means giving something back. The producers give me wonderful ingredients, and from there on it’s my job to attend to the produce’s potential.

Festival Dinner 3. AUGUST 17.00–20.00

tickets from www.hoopla.no

Get ready for four courses of the best Trøndelag has to offer!

The chefs will cook their food among the guests and put their unique mark on the specially selected ingredients, from land and sea. And in the glass you will find beers crafted

to suit every dish.

The dining experience can be combined with a live concert by Lars Winnerbäck at Borggården, as part of Olavsfestdagene. See olavsfestdagene.no for more information.

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GRILLED ÅSEN VEAL ENTRECOTE

Martin Trana Flak — Scandic Nidelven

About the dish

Ingredients (serves 4) 800g Veal Entrecote

4 Egg Yolks

450g Butter

2 Garlic Cloves

250g Almond Potatoes

8 Carrots

150g Tipo 00 Flour

1 Broccoli

100g Finely Grated Parmesan

1 Celery

400g Celeriac From Frosta

Salt and Pepper

100g Bacon

Lemon Juice

10 Sprigs Of thyme

Oil

3dl Cream

Photo: Nikol Herec

Recipe!

Martin Trana Flak is this year’s festival chef and will be on stage at the Trøndersk Food Festival every day (2-4 August). Here he presents a recipe to wet your appetites; a dish of locally-sourced meat and produce.

Martin has chosen veal entrecote from Åsen, served with Røros potato gnocchi and seasonal vegetables.

You can find all these ingredients at the food festival - try the recipe for yourself! A detailed, step-by-step recipe is available at matriketmidt.no, or search Trøndersk Matfestival on Facebook.

BACK TO

Their Roots Maren Stene broke the chain of Johan-Arnts and Rasmuses when she took over the farm. Maren Aasen had a sweet dream of a fermented drink. Jørgen Fjeldvær shows off Trøndersk sea industry in Hitra. Three stories of Trønders going back to their roots, and innovating.

Photo: New Scandinavian Cooking

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who: Maren Stene Almlid (38, pictured opposite) business: Meat production with beef, pork and veal, and farm shop at Stene Farm in Frosta family: Married to Per Einar Almlid, three children The last ice age left a seabed of sand and clay in Trøndelag. As land reemerged, Mother Earth revealed a gift for the people of Trøndelag: wide, expansive, cultivable farmland.

All that was left was to sew the seeds.

“These are believed to be rock carvings of boats,” explains Maren Stene Almlid, on her farm in Frosta. “I think this would have been a nice place for settlers. Short distance to mountains and wildlife, and the soil is very ‘ear-

09 ly’ here. It is said that the Trøndelag spring starts in Frosta.”

There is an historical feeling at the farm, whose slopes dip down into the Trondheim fjord. Cows graze the rich, cultural landscape. Farmers have toiled the land here since the 1400’s and the first farmhouse was built in the early 1500’s. Mother-of-three Maren laughs as she explains how her arrival on the farm broke the family line: “The men in the family had the same names, either Johan Arnt or Rasmus. The tradition has been Rasmus - Johan Arnt - Rasmus - Johan Arnt. Then I show up and ruin the whole thing!”

From milk to meat

Farm land takes up 3.9% of Trøndelag, almost one percent more than the national average. The soil of the 76 square mile peninsula of Frosta is particularly fertile and the area is renowned for its vegetable production.

The land also yields good grass to rear animals for meat production.

Stene Farm focused on milk production until Maren and her husband Per Einar Almlid took over. They decided to focus on meat production with pigs and cows. Today the farm shop refrigerators are filled with beef patties, meatballs for sod (a Norwegian meat soup) and ‘summer’ sausages. The farm also produces a range of cured meats.

“I am a perpetual apprentice to Per Einar, who is our sausage maker, but I also enjoy the process,” says Maren.

“I have learned a lot, and no two days are the same.”

Ribs in the summer

The traditions of the area literally came-a-knockin’ from day one.

On the opening day there was an elderly gentleman waiting at the store for salt pork. The needs of the area shaped Stene Farm’s processes and they make meatballs and meat-patties the old fashioned way. But their business is also influenced by relationships with more ‘trendy’ establishments, including pork neck for Taqueros Taco & Tequila in Trondheim.

Maren gets many questions about why their farm is not categorised as organic. She explains that there are

narrow fields on the farm and when the soil is turned, the edges are sprayed so that weeds will not enter. Neither have they seen any reason to buy organic animal feed at a higher price.

“I have had to defend myself on this point when we are working at the Farmers Market in Trondheim,” says Maren. “I asked Per Einar ‘tell me, are we doing something wrong?’ The fact is you will be questioned, but we are very careful about what we feed our animals. Our attitude to it is that we use the least possible foreign matter. And in Norway there are strict regulations that must be followed regardless of whether or not you are organic.”

The pleasure of producing food is great at Stene Farm, and the next

generation has already caught the bug. Maren’s children help out after school, and it’s all hands on, especially during busy periods like Christmas.

“Norwegians are a bit weird in that manner; we need a particular type of food at particular times. But now we see that ribs are becoming popular in the summer. And people are curious about testing different meats themselves, and they are buying bigger cuts,” says Maren.

The young farmer is proud of the farm and where she is from, but she is also willing to innovate.

“When you’ve grown up and see around a bit, you appreciate all the hard work that goes into a place like this,” says Maren, who used to work on the farm’s campsite as a kid. “I

10 had not imagined that I would come home and run the farm… but I am very glad I did not give up on my inheritance and the farm.”

Norway’s coolest brewery who: Maren Aasen (28, pictured below right) business: Surf Kombucha - makes the fermented drink in premises at Inderøy family: Engaged with Luca Guichard, daughter of Astrid Aasen (Gangstad Gårdsysteri, cheese producer) “This is Norway’s coolest brewery. At least kombucha brewery!”

Maren Aasen is smiling in their new premises at the centre of Inderøy. A sweet smell fills the room where the drink is produced. It’s certainly one of Trøndelag’s more exotic products. Kombucha is a sparkling drink made of fermented tea. “A gift for the stomach” as it says on the label.

“I found out about kombucha and fermentation on nutrition therapy studies,” reveals Maren Aasen. “But it was on a surf break in California that I tasted it for the first time. I saw how popular it was, and I was totally hooked on the drink.”

Surf Kombucha’s journey started with Maren Aasen producing it at home on her kitchen counter in Oslo.

Today it is brewed in big vats back in the little village where she grew up.

A lot of work has been put into the project, though it’s not more than two years since the first bottle was placed on the market.

Maren had other career plans, studying in Oslo, before she met professional surfer Luca Guichard while on holiday in Portugal. So what was it about the taste of kombucha which caused her to change her plans?

“I liked it from the very first taste. I don’t particularly like things that are overly sweet, and I don’t want anything with too much sugar in it.

For many it can be an ‘un-normal’ taste. We are hitting a surprisingly wide audience, and not only the people that go to the health-shops.

Both young and old people buy it and it is an alternative to soda in the supermarkets.”

The meeting at the bus stop

Maren received her first ‘kombucha-starter’ from a person she had never met before, at a bus stop in Oslo.

“It’s like with sour-dough: you get the starter from someone that has made it before. In Norway there was almost no-one doing it. But Luca and I found a couple of Facebook pages, one called Fermentering (Fermentation) and another Melkesyregjæring (Milk-fermentation). It was my mother who encouraged us to apply for funds from Innovation Norway to see if there was a business case here,” reveals Maren.

Maren’s research shows that the drink originates in Asia and is a couple of thousand years old. The fermentation occurs when the starter-base eats the sugar and tea, turning it acidic.

“They used to use fermentation to preserve food. Cured meats are also fermented where one dries and breaks down the food so that it lasts longer. It is kind of the same with food that is dried or smoked. Beer, wine, sourdough bread, sour cabbage and yoghurt are also fermented or leavened products.”

Bringing the surf to Inderøy

“People don’t understand what fermentation is. It sounds old-fashioned and difficult. But it’s actually quite simple. There are lots of people my

age who uses fermentation and it has become trendy and popular again. We have played with the thought of producing kimchi, but right now we’re focused on kombucha.”

After the tea has finished brewing, taste and gas is added. Surf Kombucha has three tastes to date: mango, raspberry and tropical ginger. And now there is a new deal with a big seller paving the way for more production and flavours.

And so where is the surf in the kombucha? There is not so much surf on Inderøya. Some waves under the bridge at Straumen is the closest you’ll get. Sometimes a student will cruise through the wavy cornfields on a skateboard.

For Maren, the location, proximity and familiarity of Inderøy has been key to success. Like Maren’s family’s farm, Gangstad, Surf Kombucha is located on Den Gyldne Omvei (‘The Golden Detour’), which has long been a showcase of cooperation between producers and the tourism-actors.

“Location has been crucial, really.

I never had a dream of moving back, but since Innovation Norway were so positive we had to give it a go…. They knew all about Gangstad and the area I am from. I have all my key contacts around me, people that are good at cooperation and helping each other out.”

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Photo: New Scandinavian Cooking

nings to themselves. People from the west and the north of Norway were allowed to come out to Hitra and see what the family were innovating. The brothers wanted this to be an industry to benefit the whole Norwegian coast. The spirit of community is maintained to this day. “We want to spread knowledge,” states Jørgen.

Jørgen’s family also participated in the fish farming. During the 80’s and 90’s several small companies were bought up and consolidated. Today there are mainly a few big companies left in the area, amongst them Salmar and Marine Harvest.

The ocean adventure who: Jørgen Fjeldvær (32, pictured above) business: Department manager for aquaculture at the Coastal Museum of South-Trøndelag family: Married with one daughter Trøndelag’s farming was responsible for four billion kroner in 2015, followed closely by aquaculture and fisheries, which netted a wealth creation of three billion kroner.

With ever-increasing salmon prices and new trade-agreements looming large, there is lots to be optimistic about along the coast of Trøndelag. Jørgen Fjeldvær is surfing the wave of this boom, lured back to his old stomping ground in Hitra by an exciting new role: Department Manager for aquaculture at the Coastal Museum of South-Trøndelag. Like many others on the coast of Trøndelag, Jørgen grew up surrounded by the nets of the fish farms.

“I used to work on a fish farm

during the holidays when I was a student. It was a nice and well paid job.

It was the job at the Coastal Museum which called me back to Hitra full-time,” says Jørgen, who originates from a small place called Ansnes.

A new exhibition, The Pioneers, opens at the Coastal Museum on Sandstad on 1 July. Here visitors will meet the people that built up the aquaculture industry, and understand a bit of the tradition that runs through Jørgen’s blood.

“I was raised around the feet of Sivert and Ove Grøntvedt. They were also from Ansnes, and are said to be the pioneers of the (salmon farming) industry.”

The Grøntvedt brothers were herring-farmers that had a great idea.

When they fished with a round net they saw the salmon eating the herring. They thought “why can’t we do the same with the salmon? Put it in a net on the sea, feed it and watch it grow.”

They actually made it work, but never considered keeping their lear-

Out with ministers and students

A large chunk of Jørgen’s job is to take people out to a showcase fish farm about five minutes from Sandstad. Approximately 2,000 people make the trip every year. Visitors include ministers, ambassadors, students, pupils and foreigners interested in fish farming.

“I have a very rewarding job. We see so many different visitors with different levels of knowledge. Everything from environmental organisations to hardcore capitalists. It’s fun to help people get more knowledge about the aquaculture industry,” enthuses Jørgen.

He has become accustomed to many different questions, especially about the use of antibiotics and salmon lice. Jørgen says that his job is not to be doing propaganda work for the industry, but to give people information.

“Most people have an opinion about fish-farming, but few have deep knowledge of the issues. We are not concerned whether visitors are for or against. The most important is that people learn something. We see that the industry is now forward-thinking, amongst other things when it comes to vaccination of the fish.”

The Coastal Museum now hopes to expand its visitor experience. The idea is to allow visitors access to the processing factory, to see how the fish is turned into product. Jørgen was drawn back to the area because of his affinity with old traditions, but now he looks at the future of the industry with positive eyes.

Food Regions

in Trøndelag The Trøndersk Food Festival and Brewers Festival is a meeting place for food and drink producers from all over Trøndelag, with guests. Products made with passion, from ocean and land, from north to south, gathered in Trondheim for three wonderful days. Here we present the regions and networks which will be represented.

Find exhibitors from Auk – smaker fra Stjørdalsføret at the Trøndersk Food Festival in tent D2 and Stolt Bryggeri at the Brewers festival (see pages 28-30).

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AUK SMAKER FRA STJØRDALSFØRET

with Auk! Let us elevate your taste buds.

The Stjørdal valley is steeped in tradition, peculiarities and hidden treasures. The organisation ‘Auk – smaker fra Stjørdalsføret’ has meticulously knitted together the best the region has to offer and presents a spread worthy of the region’s thousand year history. It’s all about providing you with distinctive, local flavours and the best possible taste experience.

Auk is one of the newest regional co-operatives in Trøndelag. It was launched during the Trøndersk Food Festival last year, and today th-

DID YOU KNOW?

Ingrid Espelid Hovig named Kjellrun Sakshaug from Ersgard as female cook of the year 2010.

ere are 14 members, including food and beverage producers and outlets in Stjørdal and Meråker.

Stjørdal Valley lies right in the heart of Trøndelag, stretching from the fjord by Stjørdal, Værnes and Hell eastwards past Hegra, to Meråker and the Swedish border.

“Start your journey in Stjørdal center,” says Kristian Helgesen from Auk. “Visit Hjelseng Farm, which houses both Stolt Brewery, which has won several awards for its beer, and Langøra Kaffebrenneri, which supplies coffee to different corners of the world.”

Kristian recommends stopping at Dullum Butchers, which produces special meat for sodd (meat soup), before crossing the river for the smell of freshly baked bread at Eidum Gårds-

Photo: Auk

FLYING HIGH bakeri. Then you can pick up fresh eggs from the egg vending machine at Julseth Østre and at Veiseth you can pick up Stjørdal’s own breed of raspberry.

“At Trøndersk Matfestival we gather all these products, and more, in one place. You can try raspberry-braised lamb accompanied by beer from one of two breweries, vegetables straight from the earth, freshlylaid eggs, a traditional pudding made of raw milk, coffee with fresh baked goods and raspberry slush, the world’s best soft serve ice cream and readymade lunch boxes. You can even extract your own honey!

Kristian’s advice is simple: “Sit back and let us elevate your taste buds!”

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DEN GYLDNE OMVEI

WHEN THE DETOUR BECOMES THE DESTINATION Celebrating 20 years of culinary passion.

DID YOU KNOW?

Berg Gård was the first nationally-approved abattoir in Norway and Gangstad Gårdsysteri was the first small-scale cheese factory.

N

Take Den Gyldne Omvei (‘The Golden Detour’) through Innherred and enjoy a slower pace of life.

Whether you choose to cycle or drive through this meandering cultural landscape, you will find farm shops, art experiences, great food and delicious drinks at every turn.

Taste your way through all the region’s specialities, everything from traditional cheeses to freshly

Find exhibitors from Den Gyldne Omvei at the Trøndersk Food Festival in tent H (see pages 28-30).

brewed beer - and maybe a glass of kombucha?

The locals make their own akvavit and cod liver oil, and there is a coffee roaster run by a world champion brewer. A detour can be a diversion but in the case of the Den Gyldne Omvei it is a road worth taking.

Den Gyldne Omvei’s recipe for success is based on two ingredients: local food and community spirit. At this year’s Trøndersk Food Festival they will be celebrating 20 years of cooperation.

The 20 partner organisations represent a wide range of experiences, accommodation with exciting stories, eateries and producers.

Common to all is that they have thought about the link between local food and tourism.

“It’s one of their strengths, and it has made them unique,” says Anne Haga from Visit Innherred, who believes there is a special neighbourliness in the region.

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“Den Gyldne Omvei has in many ways become a catalyst, which has paved the way for new local producers, everything from coffee to herb tea. They have shown that it is possible and we are proud of that. One of the reasons why people are willing to take a gamble is that companies enjoy each other’s success. Everyone talks to each other and wishes their associates well.”

Den Gyldne Omvei brand is strong by design. A labour of love, long hours and a lot of community involvement, all underpinned by a commitment to quality food. The food has won several prizes over the years, and is considered to be some of the best you’ll find in the country.

“Our production companies have always prioritised the quality of the food. That is the most important thing. In addition, they have all cultivated creativity, and developed new takes on traditional foods using local herbs and flavours from

Inderøy,” explains Anne, who also draws attention to the sustainability of their efforts.

“Everything is taken care of. No raw materials go to waste. We see that leftovers find new uses and develop recipes for excess which would otherwise be thrown away. I think that people appreciate this, especially the younger generations.”

Den Gyldne Omvei is all about telling the story of Inderøy’s food.

Join the celebrations at this year’s Trøndersk Food Festival, or visit the area and enjoy their hospitality for yourself. www.dgo.no

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Find exhibitors from Bondens Marked Trøndelag at the Trøndersk Food Festival in tents G and J (see pages 28-30).

DID YOU KNOW?

Bondens Marked is modelled on the international Farmers Market concept.

BONDENS MARKED TRØNDELAG

Green Hands AT WORK The farmers market has reinvigorated grocery shopping in town.

“We can take some credit for that,” smiles Marit Nestande, market leader of Bondens Marked

Trøndelag.

Since 2003, the market has created a meeting place between farmers and city dwellers all across Norway.

“We are bringing people to the city center. Quality conscious shoppers.

Specialty stores notice increased sales when we are there,” states Marit.

Meet the makers

Quality is maintained by certain requirements: visitors to the market must be able to meet manufacturers, i.e. the farmer, face-to-face. Their products should be predominately Norwegian, with traceable raw materials, and the processes must entail craft, traditional practices and they should be classified as small-scale producers.

“You can ask the farmer questions

about how the calf has lived its life, or how the grain is grown. The farmer is a specialist. It characterises good market trade,” continues Marit.

In Trøndelag the Bondens Marked has laid roots in four market towns: Steinkjer, Levanger, Stjørdal and Melhus, in addition to Trondheim. Squares, streets and commons are now thriving with regular festivals and events throughout the year.

At the Trøndersk Food Festival, regular members of Bondens Marked can choose whether they want to stand with the region they belong to, at Oikos Organic Norway or in the Bondens Marked tents (G and J). Anne is sure visitors will be spoilt for choice: “There are many cheese producers, a lot of salmon and other fish products like herring, crustaceans and other sea food. We try to have a broad range, so you will also find meat, game, lefser, vegetables and other products.” www.bondensmarked.no

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Recipe!

Alexander Skjefte is holding a course on Dessert and Beer at the Trøndersk Food Festival, 2 August.

See page 32.

CREAM MOUSSE ROLLED IN PISTACHIO NUTS Alexander Skjefte – To Rom og Kjøkken

Ingredients 300g Full Fat Sour Cream 440g Sugar 100g Pistachio Nuts 225g Milk Chocolate 50g Goats Cheese 10g Dill 5g Agar 1.5dl Lime Juice 5dl Milk 4 Pl Gelatin 4 Pl Gelatin 1 Lemon 7 Beetroot 1 Orange 1 Stick Cinnamon 4 Stick Star Anis Water Salt

About the dish

Alexander Skjefte is a knowledgable sommelier from To Rom og Kjøkken restaurant. Here he presents a dessert of cream mousse rolled in pistachio nuts. Alexander has chosen to use Røros sour cream, glazed beetroots and beetroot syrup from Frosta, dill jelly from Vikan, Myrull goats cheese

snow from Grindal Ysteri and a chocolate sauce. You can find all these ingredients at the food festival - try the recipe for yourself!

A detailed, step-by-step recipe is available at matriketmidt.no, or search Trøndersk Matfestival on Facebook.

Photo: Nikol Herec

5 Egg Yolks

18

Find exhibitors from Lierne at the Trøndersk Food Festival in tent B2 (see pages 28-30).

LIERNE

DID YOU KNOW?

SELF-SUFFICIENT

Traditions

Smoked glories from a bygone era.

Photo: LiVERTEN

Lierne, Norway’s capital of lefse (potato wraps), is known for large freezers.

That’s what it’s like when you’ve had a winter-closed road for centuries.

“Until the 1950’s, there was only one road connecting Lierne and the rest of Norway, and it was closed in winter,” says Camilla Bakken from Visit Lierne.

That geography has made the people of Lierna experts in selfsufficiency; they had no other option.

These circumstances affect the region’s food traditions.

“There were some small roads to Sweden, and we often had to get there to pick up raw materials. It has given Swedish roots to much of our traditional fare. We look forward to showcasing this at the Food Festival,” says Camilla, using the soft bread prepared with meat and fish as an example.

All food for the festival will be cooked as authentically as possible. This is what people in Lierne eat daily: a window into life in this remote corner of Trøndelag, where commodities such as sugar were traditionally used sparingly.

“There will be lefse, of course, both sweet and savoury,” smiles Camilla. “Last year’s Trøndersk Food Festival inspired us to bring forward even more of our traditions. In the past year we have talked a lot with the elderly generations, those who themselves have soaked, refined and smoked meat and fish.”

“So this year there will be more food, more possibilities and even more varieties!”

Photo: LiVERTEN

Photo: LiVERTEN

that Lierne is considered to be the birth place of the spruce tree.

Find exhibitors from Lokalmat fra Fosen at the Trøndersk Food Festival in tent C and Reins Kloster and Stokkøya Bryggeri at the Brewers festival (see pages 28-30).

19

LOKALMAT FRA FOSEN

Harvest

FROM SEA AND LAND

nufacturers. The special thing about the Fosen region is that we have the full range from sea to mountain.”

Grows in the sea and on land

The municipalities of Indre Fosen, Ørland, Bjugn, Åfjord, Osen and Roan are working on a partnership that will promote Fosen as a food region.

This is done now through the project DYRK Fosen. DYRK stands for excellence, professional pride, realism and creativity. The goal is for food from Fosen to become a brand.

Talk up thy neighbour

The Fosen region offers you the best of both worlds.

“You can make a delicious and varied meal from what Fosen has to offer!” says Liv Heide, contact person for the Fosen tent at the festival.

“We have everything from traditional seafood to seaweed and crayfish, as well as traditional farm products like various meat products, cheese, jellies and spices, beer, ice cream and chocolate. In our tent you will find both organic and conventional ma-

“Among other things, it is about the different actors getting to know their neighbours and their qualities so that they can talk to each other. We have very special seafood products, but also cheeses factories which make something completely different,” explains Liv. Mussels are never far from the table. Fosen is famous for mussels and they are harvested naturally, or grown in cultures in the sea. Liv is passionate about food development on the peninsula: “We are a region close to Trondheim, full to the brim with possibilities.” www.fosen.net

20

Find exhibitors from Smak og opplev Melhus at the Trøndersk Food Festival in tent E3 (see pages 28-30).

DID YOU KNOW?

The river Gaula is one of the world's best salmon rivers, 36km of which passes through Melhus.

Silver stand

SMAK OG OPPLEV MELHUS

PROUD PALATES People from Melhus are proud when they see the fruits of their land at the food festival.

“When we’re stood in the big city, at Norway‘s largest food festival, and we’re getting plaudits and being complimented ... that’s when Melhus stands proud!” says Hans Petter Øien Kvam, coordinator for Smak og opplev Melhus.

The ‘Smak og opplev’ collaboration has been ongoing for two years, with just under ten manufacturers in their ranks. Last year was the first that these producers had participated in the food festival under the banner. Melhus locals, and people connected to the area, flocked to the stand, which was voted second best in show 2017.

"We experienced great attention about manufacturers and products, and received good input from customers. The feedback was a huge boost in motivating further development,” said Hans Petter.

A river runs through it

Melhus is located to the south of Trondheim, with favourable growing conditions for a range of products.

The cooperative includes, among other things; cured meat producers, a bakery, organic meat farmers, and a supplier of distinctive little jars of basil aioli.

Suppliers are bursting with enthusiasm and have a go-getting attitude. “We see no limitations, just opportunities. We are excited to cooperate and to talk about each other‘s products,” Hans Petter explains.

Melhus also offers a range of nature experiences and activities. Lakseelva Gaula, the river basin which follows the E6 through the municipality, offers both recreation and is a source of food. Several farms also offer the opportunity to host events, where visitors can taste local produce close to the source.

“At the food festival, flavour is everything. Our market is Trondheim and Trøndelag. If we can make these palates proud, then we have succeeded.” facebook.com/smakogopplevmelhus

Find organic exhibitors at the Trøndersk Food Festival in tent F (see pages 28-30).

DID YOU KNOW?

in organic production only one tenth of additives are approved for use?

21

ØKOLOGISK

Sustainable AND MEANINGFUL A growing interest in organic food.

At this year’s food festival you will find a tent dedicated to organic food. Here the exhibitors intend to showcase perhaps the cleanest food central Norway has to offer.

“What we are working for is for agriculture and consumption to become more sustainable,” says Rita Backer Natvig from the organisation Oikos. She says that the interest in organic food is growing.

“We have seen a huge increase in demand in recent years. The goal must be that we are able to meet this demand with Norwegian food.

In order to do so we must also make sure that our organic milk, meat and vegetables are not just mixed with conventional food. Then the consumer would not be able find it!”

That is one of the purposes of the ‘Økologist telt’ (organic tent). There is a lot of organic food available generally in the other regional tents, but in this area it is going to be prominent and prioritised.

“Of course, it is equally important that the food is of a high quality,” says Rita. “It must be good! You will find real craftsmanship, a myriad of wonderful products, food that makes me proud of central Norway’s food traditions.”

The organic producers are looking forward to sharing this sense of pride with visitors to the food festival.

“There is so much competence and hard work behind all these products. That's the story we want to tell.

A story that links quality food to biodiversity and sustainability.”

Photo: Jan Lutdal

22

MATFATET FROSTA

REAPING THE REWARDS OF

Frosta

Just as it has been for hundreds of years.

Frosta has been described as Trondheim’s kitchen garden. A rich and varied soil, and a temperate climate, make this peninsula perfectly suited for vegetable cultivation.

It is said that spring comes early in Frosta and the region can compare with parts of Eastern Norway.

“The ocean winds and sea air means the ice thaws earlier here than elsewhere in the municipality,” explains Gustav Myraune, chairman of Matfatet Frosta. “The growing season is long and you can harvest salad several

Find exhibitors from Matfatet Frosta at the Trøndersk Food Festival in tent D1 and Klostergården Bryggeri at the Brewers festival (see pages 28-30).www.visitfrosta.no

Folk offer vegetarian food without additives. Rågo has boxes stuffed full of local food, delivered to your door. And there is more carrot, swede, cauliflower, cabbage, salads, herbs, onions, beetroots, cucumbers and tomatoes than you can shake a stick at.

“The frost in the ground thaws early and the reflection from the sea gives us plenty of free natural light,” says Bjørn Viken from Ytre Viken farm, where crops can be sown or planted as early as March and fields run all the way down to the shoreline.

Bjørn runs the farm together with his sister Heidi and their parents Lars and Mette. They grow salads and spices in greenhouses, and summer flowers, some of which are “outside, exposed to the elements. They get a beating from the wind and rain, but eventually they turn out terrific,” explains Bjørn.

On the slope above Bjørn’s farm lies Rekkebo Midtre farm, where Grete and Joar Rekkebo grow 90 tons of new potatoes very year. These arrive in store from mid-June onwards. The farm also breeds piglets, makes cured meats and produces chutney. Grete and Joar’s son, Jonas, runs the neighbouring farm, specialising in sugar snap peas.

Power Centre of Central Norway

times in the same field. We also grow produce which is unusual to get so far north. Asparagus, corn, pumpkin and artichoke, for example.”

Trøndersk 'terroir'

The French term ‘terroir’ is often used in conversations about wine, describing the soil and the special character of a place. At Frosta, special attention is given to the soil in order to produce the best flavours in the vegetables.

Previously Frosta was synonymous with the humble potato. Today however there are 50-60 different vegetables and herbs growing there, and product development is ongoing: the ‘pearl potato’ for example, a brand new product. Companies like Grønne

In the old days Frosta was the power centre for the whole of central Norway. The region brought in hundreds of hungry workers from all over the region. People from Frosta are therefore experienced hosts.

At the Trøndersk Food Festival, people from Frosta will arrive with baskets filled to the brim. They want to show off their vegetables, meats, baked goods, honey, cereal, juices and beers (Klostergården brewery is one of Norways most well-renowned micro-breweries). For several years the producers have teamed up to create the company called Matfatet Frosta.

Traditionally producers from Frosta would deliver their merchandise to Trondheim by boat (see right). “Today we use cars and lorries, but when we arrive at the food festival we follow the old traditions of using our boats,” says Gustav Myraune. www.visitfrosta.no

DID YOU KNOW?

There have been people living at Frosta for as long as there have been permanent settlements in Trøndelag.

23

24

Find exhibitors from Oppdal - Smak av Fjell at the Trøndersk Food Festival in tent E4 and Rodebak Gårdsbryggeri at the Brewers festival (see pages 28-30).

all photos courtesy of Oppdal - Smak av Fjell

OPPDAL - SMAK AV FJELL DID YOU KNOW?

that what the animals eat has an influence on both taste and nutrition of the meat.

TASTE THE MOUNTAIN Oppdal’s unique pastures deliver world-class meat.

A cooperative of nine producers will exhibit the best food Oppdal has to offer.

“These are amazing products,” promises Ketil Jacobsen from Oppdal - Smak av Fjell (‘taste of the mountain’).

And what a taste these mountains provide. There’s something special about the grazing pastures of Norway’s largest sheep municipality.

“Magic in the grass” it is said by many.

“We have a unique mountain pasture with grass unusually rich in herbs. That sets us up perfectly for the production of meat. There is no doubt that Oppdal’s pastures are on another level and we know that the quality on the pasture influences taste

and nutrition,” says Ketil.

Oppdal is more than lamb and Ketil can’t wait to show that off: “We are also known for our traditional handcrafts and we have a great climate for curing meats at Oppdal. At the food festival we will show off everything from dried meat, limousin burgers and sausages, to dandelion pop and sauna-cured lamb leg!”

“Many of our producers are especially good at utilising produce that might be easily ignored. But in the right hands both granskudd (pines) and løvsprett (buds) can become heavenly dishes.”

If you are passionate about food and you love traditionally methods combined with modern experiences, then the people from Oppdal are your perfect hosts.

“Give it a try!” Ketil tells us. “Passion is the key to everything. Our guests will surely know it from the taste.”

Find exhibitors from Øyriket Frøya og Hitra at the Trøndersk Food Festival in tent B1 and Bryggeriet Frøya at the Brewers festival (see pages 28-30).

25

ØYRIKET FRØYA OG HITRA

The Love of the Local The way to Frøya and Hitra’s heart is through the stomach.

Off the coast of mainland Trøndelag, in the midst of Trondheim’s island realm, you will find the islands of Hitra and Frøya. A land where the kitchen window opens straight onto untouched wilderness, boats bobbing in the sea and fish farms in the distance. People live close to the source of their food, surrounded by green fields and blue ocean.

“The closeness to the ‘larder’ is connected with everything we do,” says Heidi G. Nielsen from Trøndersk Kystkompetance. “We have not only produced food, we have really created it. That is something we are proud of.”

“With connection to land and sea, comes a passion for creation and a desire to share the experience. We have been creating for generations and at the food festival we will be sharing the experience.”

They will be showcasing delica-

DID YOU KNOW?

Hitra is home to the world’s largest crab factory.

cies from, amongst others, deer and wild-sheep farmers. Cheeses made by long forgotten methods, but with unforgettable tastes. Traditional salmon recipes with ingredients from an industry which has developed leaps and bounds in recent years. The old really does meet the new at Hitra and Frøya.

“We really love our islands and we want people to make the journey out here to create these great experiences. To create images in people’s heads through food is the best invitation we can give anyone,” says Heidi.

26

Find exhibitors from Rørosmat at the Trøndersk Food Festival in tent E1 and Røros Bryggeri & Mineralvannfabrikk at the Brewers festival (see pages 28-30).

RØROSMAT

A nationally-renowned brand

Marit says that what differentiates food from Røros is the cooperation that permeates everything they do.

“It’s like having good colleagues, where the colleagues just happen to be from different companies but put their heads together to collaborate.”

Examples of cooperation which result in new products include Galåvoldens Gård’s cheese which has smoked reindeer meat, and Rørosbakern’s flatbread, which utilises the leftover red-berries from Røros brewery.

“It is important that we, as co-producers, can showcase the products and the whole area of Røros as one destination to visit and experience,” explains Marit. “Our communal brand makes products and producers recognisable across the country. It links the quality of the products to the history of the area.”

Copper-mines

WHAT HERITAGE! Rørosmat is a cooperation based on rock-solid foundations.

“Rørosmat has been going since 2003, but our predecessor, ‘Mat fra fjellregionen’, was created in 1998,” says Development Officer Marit Evanger.

Today Rørosmat consists of 27 producers, which are spread around the world heritage city of Røros and in the surrounding area.

“We have a very widespread portfolio,” boasts Marit. “World class cheeses, beer and mineral water from two different breweries, mountain potatoes, exceptional corn, cured sausages, fresh meat and game, ecological dairy and unforgettable baked goods, to mention just a few.”

People in this region have been innovating for centuries. The copper mine was started in 1644, inspiring workers from all over Europe to descend upon Røros for work.

The workers had to be fed and there was not enough food in Røros for the demand. So food had to be collected from other cities and surrounding areas. These products were delivered and sold to Røros, and the tradition of ‘Rørosmartnan’ (a huge annual food market in mid-winter) was born.

It is the traditional supply lines to the copper-mine which explain the geographical demarcation of today’s producers. Several are located in Østerdalen in addition to Røros, Holtålen and Tydal. The distances can be large, but the networks in the network are dense.

It is tradition combined with unique food-making processes which qualifies products such as tjukkmjølk and skjørost for Matmerk’s protected designation of origin trademark. www.rorosmat.no

Find individual exhibitors at the Trøndersk Food Festival in tents B4-7, I, K and L, and a total of 25 breweries at the Brewers festival (see pages 28-30).

ENKELTUTSTILLERE

FOOD UNITED

by Diversity Several of our exhibitors are guests, unattached to any one region.

These producers and serving places are seeing up exciting taste experiences. Discover the pearls of Trøndelag within the and taste the diversity the county has to offer. Everything from mustard, chocolate and coffee to deer burgers, fish cakes and delicious baked goods.

You will find them in tents B4-7, I, K and L. Bon appétit!

27

28

TRØNDERSK FOOD FESTIVAL AND BREWERS FESTIVAL EXHIBITORS 2018 A1

tent

KIDS 2-12 YRS Lerøy

Salmon nursey/ aquarium

Lerøy, Trøndersk Kystkompetanse, Marine Harvest, SalMar

Salmon tacos, crab salad, aquarium, Photo Booth

Seniorkokkene

Fish cakes and fish dinners

RBK, SalMar, TrønderEnergi

Salmon, nutrition, clean food - and clean energy

A2

tent

KIDS 2-12 YRS Bondelaget

Measuring flour, boil traditional porridge

Bygdekvinnelaget

Bake potato wraps

Bonde og småbrukarlaget

Taste vegetables straight from the earth

Cøliakiforeningen Baking svele

4H

Making jam, smoothie bike, stick bread

Unge kokker Soup

Sverresborg Museum og Prima

Chocolate fondue with organic berries

Voll 4H-gård

Skattejakt i Treasure hunt in a compost bin

LiVERTEN

Li-bab, Elk burger, cold cuts

Lierne Viltforedling Reindeer, elk, smoked meats

Baxt Lierne

Buttered lefse

B3

tent

B1

FOSSENES RIKE

FRØYA OG HITRA

Brubekken gardsmeieri/ Torbuvollen

tent

DalPro, avd gårdsmat Farm foods, wild sheep, deer

Frøya Tare

Food products from drier seaweed and kelp

Hitra Gårdsmat

Økologisk upasteurisert ost

Hitramat Crab

Lerøy

Salmon

Marine Harvest Salmon

SalMar

Salmon

B2

tent

LIERNE Li-snadder

Smoked meat and fish in the Namdalsk tradition

White and brown cheese from cow and goat milk

Mosbøen Gård

Flatbread and lefser

B4-B7 tent

ENKELTUTSTILLERE THS Engros

Juniper smoked salmon and trout, clipfisk, cured sausages, mustard sauce

Gulating Ølutsalg Byhaven

Beer and packaged food

Gjerts Gourmet - Namdalskysten

Seafood, smoked salmon

Løiten Hjorteoppdrett Deer patties, deer sausages, meat, cured sausages, bear burgers

Oldemors

Jam, syrup, cordial, jelly, marmelade

Nordmeland Gårdsmat

Ytre Viken/Lars Viken Gartneri Tomatoes, spices, salad, Frosta pesto

Hellberg Gård

C

Cured elk and beef, pinnekjøtt, BBQ lamb, beef burgers

Juice, cordial, honey, jelly, jam

FOSEN

Humstad Gård

Meat products

Skansen ost

Juice, marmelade, fruit products, berries, greens, beer

Åfjord Lokalmat

Vegetables from Frosta

tent

Reins Kloster

Ice cream and beer

Heggli Urtehage

Jelly, cordial, salt, candy with wild plants

Romstad Gård

Bread, butter, cheese, jelly, vinegar, syrup, spices, tea, wild garlic mayo

Fosen Fjordhotell Åfjord pizza

Veal salami and bratwurst sausages, honning Brown cheese, gomme Åfjord pizza and bacalao

Lauvåsen

Chocolate

D1

tent

Søtt & Sånt

FROSTA

Ørland Kysthotell

RÅGO (Trondheims Kjøkkenhage)

Hindrum Gårdsysteri

Maxkorn

Chocolates and macarons Serving

Organic oysters

Norwegian Shellfish Company

Home delivery of local ingredients Breakfast foods, cereals, grains

Rekkebo Midtre

Scallops and crayfish

Cured meats, jelly for cheese, chutney

Norgeskjell

Hegstad, Viken og Blakstad

Åfjord pizza

Stokkøy Bryggeri

Beer and packaged food

Stokkøya Sjøsenter

Hand-crafted bread, cinnamon buns, kelp chocolate

Stene gård

Klostergården

Grønt fra Frosta

D2

tent

AUK SMAKER FRA STJØRDALSFØRET Veiseth - Bringebær frå Stjørdal Rasberries, fresh and cordial

Langøra Kaffebrenneri Coffee

Fornes gård Honey

Eidum Gårdsbakeri Bakery

Stolt Byrggeri Beer

Kilnes Gård

Vegetable-based ready meals

Fresh farm milk

Arntzen Bakeri

Handmade food from wood-burning oven

Baked goods, pastries and whole grain bread

Ersgard

29

Mercur

F

Stage

Info

Brewers Festival EXHIBITORS

J

Vår Frue Church

E1 E2

E3

E4

D1 D2 WC

WC

te Erling Skakkes ga

ENTRANCE

ata Munkeg

C

BREWERY FESTIVAL

B4 - B7

WC

Katedralskolen

Austmann Bryggeri Baatbryggeriet Berentsens Brygghus Bryggeriet Frøya E.C. Dahls Eiker Ølfabrikk Fjord Bryggeri Hammerhead Brewing Company Hogna Brygg Kinn Klostergården Kompaan Brewery La Pirata Laugar Lervig Aktiebryggeri Monkey Brew Randhav Bryggeri Reins Kloster Rodebak Gårdsbryggeri Røros Bryggeri og Mineralvannsfabrikk Stokkøy Bryggeri Stolt Bryggeri Trondheim Mikrobryggeri Aas Bryggeri (Pilotbryggeriet) 7 Fjell Bryggeri

K

I G Kongensgate

The Torv

Trondheim Torg

WC

H

B1

B3 B2

ENTRANCE

A1 A2

Bispegata Nidarosdomen

L

30

Teveltunet Serving

Julseth Østre Egg

Lunsjkollektivet Samples

Hjelseng Gård

Pastries with meat and fish

Kvittem gård

Organic vegetables, flour, raw milk pudding

E3

tent

SMAK OG OPPLEV MELHUS Melhus bakeri

Fresh bread products

Eidsmo Kjøtt

Cured meats

Schei Jakobsen

tent

RØROS Galåvolden Gård

Cheese, cured meats, ice-cream, cheese cake, cheese toasties

Rørosmeieriet

Butter, sour cream, fried cottage cheese, sour milk and yogurt

Stensaas Reinsdyrslakteri Wild products

Rørosrein as

Reindeer meat

Kalsa Gårdsbakeri

Traditional bakery

Røroskjøtt

Cured meats

Rørosbaker´n Flatbread

Eggen Gardsysteri Organic cheese

E2

tent

MIDTRE GAULDAL

Bakery

Chocolate

Brattlia Økogård

Badsturøkt kjøtt på Namdalsk vis, spekepølser

G&J

Haugen Gård

BONDENS MARKED

tent

ENKELTUTSTILLERE

Bæstes Bakeri

Cielo Sjokoladefabrikk

Frozen and buttered wraps

Franks Spesialiteter Smoked salmon

J

tent

NAMDALSKYSTEN Rørvik Fiskemat

E4

Goat cheese, cured and smoked fish

Seafood products and homemade food

OPPDAL - SMAK AV FJELL

Heimebakst

H

Sæther gård

DEN GYLDNE OMVEI

tent

Oppdal spekemat

Lefser

tent

Veal, cured meat, burger, veal sausages, vegetables, potato, jelly, pickled pumpkin

Levened bread and flatbread

Cordial, jam, marmelade, jelly, syrup, oil, vinegar, chutney, pickled vegetables

Elvekanten ysteri

Inderøy Brenneri

Real cheese

Akavit

Skånaliseter Gårdsysteri

Inderøy Gårdsbryggeri

Bortistu Gjestegard

Goats cheese

Cured meats

Trollheim-Nerskogen Limousin beef

Jo-sætra produkter as

Smoked lamb, soup

F

tent

ØKOLOGISK TORG Oikos Sør og Nord-Trøndelag

Coffee with organic products

Rotvoll Verksteder Galloway økokjøtt

Hamburgers and skewers

Grindal Ysteri

Unpasteurized cheeses of cow and goat milk

Yggdrasil Norge

Gourmet smoked salmon

Knut Garshol Klippfisk

Røra Bakeri

Beer

Øver-Bakken Kaffebrenneri Coffee

Flyndra v/Marens bakeri

Clipfisk, dried fish, warm and cold bacalao

Gluten-free bread and cakes, other bakery products

Uthaug fisk

Surf Kombucha

Herring products

Gammelgården Lysklæt

Kombucha fermented tea

Gangstad Gårdsysteri

Sausages and burgers

Ice-cream, cheese, biscuits, marmelade

Romstad Gård

Bread, butter, cheese, jelly, vinegar, mustard, syrup, spices, tea, wild garlic mayo

Kystvilt

Wild deer burgers and sausages, raw wild deer meat

I

tent

Meium sjokolade

Sæterstad gård

Organic soft drinks

Soknedal Bakeri og Konditori

Lykkemat

Handmade organic granola, baked with organic seed

Melhusgården Øvre Party soup, Hamburger

Linnea Finnskogen

Tasters of ice-cream and syrup in bowls

Basil aioli

Light fare, serving

E1

Gullimunn

Whole grain, flour, bran, crackers, flatbread

Chocolate

Lefsebua

Lefser, potato cake, wraps, svele

Smaker fra Smøla Local food from Smøla

K

tent

ENKELTUTSTILLERE Meny

Sausages, burgers, cured meats, fishcakes, cold drinks

Smaker fra Orkland Local food from Orkland

Grini Hjemmebakeri Kransekake(tower cake) and almond cakes

Åsbergets Gårdsmejeri

Organic cow and goat cheese

Arctic Mustard

Mustard, aioli

The Grillers v/Halsan kjøtt Grilling of locallysourced sausages

Kompis Foodtruck

Coal-grilled burgers

L

Jacobsen og Svart Kaffebrenneri

Coffee, coffee beans, cinnamon buns

Norsk Gardsmeny Svele

Godt og Hjemmelaget Packaged lefser

Taste of Norway Cured meats

Wild Fire Foods

Sauces in glass bottles, pork sticks served in wraps with salsa

Torvet tent

KIDS 3-17 YRS Opplæringskontoret for mat og servicefag Trønderlag, TINE, Nortura, Grillstad Sausages, hamburgers, meat cuts, brown cheese and fresh cheese

4H, Unge kokker, Trøndersk Kystkompetanse, Marine Harvest, SalMar, Lerøy og Kystmuset

Potato salad, fish in aquarium, puzzles

Skjetlein VGS Insects

Vitensenteret

Taste testing

Kahoot

Great gifts every hour

Steinkjer Brød & Cirkus

tent

ENKELTUTSTILLERE

#oifølelsen THE TORV

Visit Innherred

Jentene på Tunet

The Stage & Information

Inderøy soup, wraps Food in travel

Havfruene

Cod liver oil, smoothies, collagen

Chocolate

Rosenborg Bakeri Bakery

COURSES

31

TRØNDERSK FOOD FESTIVAL

CULTURAL CENTRE, MAIN LIBRARY

Ingrid Espelid Hovig – Your Roots host: Inge Johnsen time: Thursday 2. Aug 15.00–16.00 price: Free

Inge Johnsen, 2017 Ingrid Espelid Hovig’s Matkultur prize winner, is the driving force behind Liantunet

HORNEMANSGÅRDEN

and Arvesølvet and draws inspiration from Ingrid Espelid Hovig, who in 1957 started televised cooking. How has Ingrid influenced our food culture? It’s pride and identity - an important part of our roots. The goal of Liantunet is to ensure that everybody has access to local food - in addition to promoting the importance of meals as a cultural carrier.

Do not miss this talk and tasty tidbits in the main library’s cultural centre. Liv Gregersen Kongsten, Ingrid’s assistant during the production of the TV programmes and cookbooks, is also coming.

SCANDIC NIDELVEN

Fermenting

host: Line Hofstad time: Thursday 2. Aug 14.00–15.00 price: 250,- + handling fee

Fermented food is trendy, healthy and very tasty. In other words, there is every reason to learn fermenting. There are many health reasons that should encourage people to include more fermented food and drink in their diet.

In this course you will learn for how to make these yourself.

HORNEMANSGÅRDEN

Cooking with Vegetables host: Thomas Borgan time: Thursday 2. Aug 16.00–17.00 price: 250,- + handling fee In summer we have the world’s best vegetables nearby. In this course Thomas will give you

inspiration through simple cooking methods on how you can incorporate more local vegetables in your daily and party meals. Come and be inspired.

Cheese Course vert: Scandic Nidelven tid: Thursday 2. Aug 17.00–18.00 price: 300,- + handling fee Scandic Nidelven’s knowledgable staff in this intro to cheese will teach you about the tastes, smells and flavour combos between the cheese, fruit, vegetables and drink. You will have the chance to try 10-15 varieties of cheese with a strong focus on locally produced cheeses. Also, there will be a demo on making marmalade.

32 HORNEMANSGÅRDEN

SCANDIC NIDELVEN

Photo: Jørgen Bue

The Home Barista

Dessert and Beer host: Alexander Skjefte time: Thursday 2. Aug 18.00–19.00 price: 400,- + handling fee Aleksander Skjefte is the general manager of E.C. Dahls pub and restaurant. Alex has a specialty in matching up desserts HORNEMANSGÅRDEN

host: Scandic Nidelven time: Saturday 4. Aug 14.00–15.00 price: 300,- + handling fee

The art of coffee is the focus of this course from the experts at Scandic Nidelven. From coffee origins to equipment and brewing techniques, learn from demos and tasting of handbrewed coffees.

and beer for a unique taste experience. In this course you will be served three desserts with each served with a paired beer. You’re sure to learn game changing combos to impress your dinner guests. You will also learn about different types of beer beer and receive tips for how to combine each with food.

HORNEMANSGÅRDEN

HORNEMANSGÅRDEN

Poké host: Lars Erik Vesterdal time: Friday 3. Aug 11.00–12.00 price: 300,- + handling fee A new twist on marinating raw fish hailing from Hawaii which can be described as a mixture of sushi and salad. There will be many methods shown on how to make and chances to taste this fantastic dish.

In addition, there will be techniques shown on how to apply this to many types of fish and make delicious sauces to enhance the dish.

Sashimi and raw marination host: Rune Sandø, Unge Kokker time: Saturday 4. Aug 11.00–12.00 price: 150,- + handling fee

Vegetarian Food host: Lars Erik Vesterdal & Robert Mære time: Friday 3. Aug 13.00–14.00 price: 250,- + handling fee Lars Erik Vesterdal and Robert Mære from the tv series Kort & Godt will be holding a course in

vegetarian food. After their success last year at the sold-out poké course, this pair is returning to create exciting meals featuring locally grown ingredients. Join in to be inspired and motivated by their skill and humour to try your hand at vegetarian food.

Do you have the desire to learn the art of raw marinating and making good sashimi? In this quick course, you will learn to make three flavour combos with different ingredients to inspire you for creating your own raw marinating adventure.

This is the rawest experience you can get.

33 HORNEMANSGÅRDEN

The Art of Gardening host: Elin and Carl Erik Östlund, from Skjølberg Søndre farm, in partnership with Credo time: Saturday 4. Aug 13.00–14.00 price: 300,- + handling fee Do you grow your own vegetables, or do you need tips on where to start?

HORNEMANSGÅRDEN

This course will give methods for growing no matter how much space you have to use. The course will cover soil types and preparation, choices in organic materials, choosing the right species, seeds types and germination to full plant, and general techniques. All of Credo’s vegetables come from the Skjølberg Søndre Farm.

BANKSALEN RESTAURANT

CREDO IN LADE

Baking Gluten-free

host: Øyvind Engen time: Friday 3. Aug 14.00–17.00 price: 350,-+ handling fee Welcome to this educational and inspiring baking course that is guaranteed to show you how good gluten-free can be. Øyvind

Beer – The New Wine host: Roar Hildonen from To Rom og Kjøkken time: Saturday 4. Aug 15.00–16.00 price: 450,- + handling fee Roar Hildones’ popular beer course Beer – The New Wine is back this year.

Participants will be introduced to six types of beer and will be trying it in combination with fantastic tidbits from this Trønder restaurant.

will help you to crack the code and joy to gluten-free baking. During this threehour hands-on course, you will be baking delicious and light focaccia and white bread. A highlight is learning everyone’s favourite, real Italian pizza! Hope to see you there.

Lamb – Total Utilisation host: Heidi Bjerkan, Credo time: Friday 3. Aug 16.00–17.00 price: 350,- + handling fee Lamb is a fantastic ingredient and Heidi from Credo wants to teach you how to use the entire animal.

Heidi is keen on unadulterated tastes and will be focusing on the Grå Trønder and Gammelnorsk Spel breeds. You will experience rich flavours with this five-course lamb menu.

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DON'T !

T U O S S I M A CULINARY ADVENTURE AT HORNEMANSGÅRDEN

EARLY BIRDS Together with EARLY BIRDS, a Trondheim community health initiative that grew from the area’s ambition to hold a new World Cup ski event, the Trøndersk Food Festival welcomes you to a fresh and inspiring start to your day. At 06:30, starting from the Torv, a group walk/run will head out for a total of 30 minutes, returning to enjoy fresh coffee provided by Kjeldsberg and the chance to buy a healthy and tasty snack from the exhibitors at the food festival.

Photo: Early Birds

SENSORY TEST Is Trønder wild yeast suitable for beer brewing? You’ll get your chance to judge the results of this research project on Trøndersk beer yeast during the food festival. This sensory test will be at a a special laboratory at NTNU Kalvskinnet. This event, taking place 2. August at 12:45, 14:24, 15:45 and 16:45, can be participated in by meeting up at the stage at the Torv.

A guide will take 12 participants to the Akrinn and sensory lab to experience this unique collaboration between Austmann Brewery AS, Stolt Bryggeri AS and NTNU.

time: Saturday 4. August 19.00

Chef Morten Rathe will be presenting the festival’s dinner - a special three-course menu with accompanying drinks. We promise an extraordinary evening with a charming historical and lively atmosphere of food and stories from ancient times at Hornemansgården. The cost is 750, - per person.

Find out more about the event and the menu on their Facebook page.

For tickets: Contact Hornemansgården, tel: 73841700 or at their website www.hornemansgarden.no.

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A Feast of Trøndersk food

Come experience all of Trøndelag’s feast during Trøndersk Food Festival 2.-4. of August 2018.

Oi! Trøndersk Food and Drink, together with NSB and chef Lars Erik Vesterdal, has created a new and amazing trøndersk feast.

A three-course dining experience made with the best ingredients from Norway’s most important food region.

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OPEN AIR DINNER

Join us for an open air dinner Friday 10 August 17:00 We are visiting some of our farmers, harvesting for the evening, and serving on our open air table.

Stene Gård and RÅGO will be preparing dishes of vegetables and meat on the grill Order at: raago.no

With love for good taste!

Order food box with vegetables from Frosta and local food from the whole of Trøndelag.

Delivered straight to your door! raago.no

Our products are natural, local meat: all raised and prepared on site. Cattle, pork and lamb. stenegard.no

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S D I K Food Festival!

FROM GARDEN TO TABLE

TENT A2

Make your own fresh and colourful smoothing with the 4H smoothie bike – we believe in you!

The Celiac Association will teach you to make your own gluten-free, delicious svele on the hot plate.

Make your own strawberry jam! It is delicious on the svele you just made.

Pick, wash and eat a carrot with the Farmers and Smallholders Association.

Make delicious soup together with the Young Cooks and 4H.

Cook a delicious glutenfree campfire bread over a campfire with the 4H. Try dipping it in your carrot soup!

2-12 YRS

Are familiar with the smell of new flour? Handmill your own flour with the Farmers’ Association to take home with a recipe home to make porridge!

Come and try a little bit of barley porridge.

With the Women’s Village Association come roll your and bake your own fresh potato flatbread.

Join in on the Voll 4H compost bin treasure hunt and get to know our favourite soil helpers!

Chocolate fondue with organic berries – taste delicious urban grown strawberries from the City Hall roof together with Sverresborg Museum and Prima.

FROM SEA TO TABLE

TENT A1

Aquariums are fascinating with many species crawling around.

Lerøy’s spawning tank roe to fish. See salmon in all their growth phases, from little roe to big fish.

Making small, cute fishcakes is fun and delicious!

How many fish species do you know at the fish counter?

Make your own salmon taco or burrito.

Make your own crab salad, but careful to not eat so much you end up doing the crab-walk!

Be a seafood agent and receive you agent card to have a “license to fish” on Frøya and Hitra.

RBK, SalMar and TrønderEnergi offer exciting group activities. The Troll mascot will be there every day too.

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YOUTHS

13-17

TENT AT THE TORV

LEARNING CENTRE FOR FOOD AND SERVICE SUBJECTS: Take on the tough challenge of butchering □ Make your own hamburger – maybe the world’s best? □ Sausage is fun to make – what’s your favourite? □ Make a fresh cheese with herbs and much loved brunost (brown cheese).

YRS

SKJETLEIN VGS Tasting products made with insects. □ Will you take the challenge to taste whole insects? □ Learn about insects as food and maybe become an insect expert?

VITENSENTERET Come test yourself to see if you have the gene to taste bitter things. □ Do you think it is possible to manipulate your tastes? Come and try. □ Come try the unique pancakes made by a pancake robot!

4H, UNGE KOKKER AND LERØY, MARINE HARVEST AND SALMAR Come taste the trendy Poké salad, a cross between sushi and salad! □ Come and experience swimming fish. □ Fascinating Aquaculture – participate in some interesting tasks

KAHOOT Kahoot quizzes every hour with prizes

ACTIVITIES PRESENTED BY

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S R E W BRE We are at the Trondheim Cathedral School 2. – 4. august 12:00 – 24:00 Courtyard of the Trondheim Cathedral School At the start of August, join the best breweries from Trøndelag, Norway and the international scene, filling the courtyard of the Cathedral School. This amazing event – a blend of people, food and drink – is a must attend. Come enjoy the tastes and smells to find your favourite brew.

Get your starter pack today! hoopla.no // Bryggerifestival

AUSTMANN TAPROOM TENT OG NSB-SCENEN

PROGRAMME 2. – 4. august 13:00 and 16:00

From the NSB stage at 13:00 and 16:00 there will be entertainment and in the Austmann Taproom Tent you can participate in beer and food tastings.

Festival Pricelist Purchased at the Entrance

1 glass

kr 30,–

Package offer - 12 glass

kr 300,–

Starter Pack - Small (3 Oi* + 1 glass)

kr 120,–

Starter Pack – Medium (5 Oi + 1 glass)

kr 180,–

Starter Pack – Large (10 Oi + 1 glass)

kr 300,–

1 Oi:

kr 30,–

5 Oi:

kr 150,–

10 Oi:

kr 300,– *Oi-bong

L A V I T SFES 39

GRONETT

Is Beer a Macho Drink?

3. august 11:30 A presentation with beer tasting and a mingling lunch

Is there something in the taste of beer that makes women choose wine instead, or is it culture? For example, what’s shown in beer commercials full of bikini-clad women, loud pubs with heavy glasses, and coarse language? The truth is the number of women beer drinkers is on the rise as the culture changes and the growing variety of tastes and flavours increase, drawing them to this classic drink.

To join nitr.no // Kommende møter

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AUSTMANN TAPROOM

Opening the Austmann Taproom

we started Austmann,” says Anders Cooper, Production Manager and one of the three founders.

The dream he is talking about is the Austmann Taproom. In the language of brew-speak taproom means pub. They will finally have a suitable venue where they can both produce and serve, and where guests can gain insight into the production of the golden drink that is gaining in popularity.

“Many are curious, but usually breweries are out of bounds. That is not how it will be here,” he says.

Buying local, very local

Austmann Brewery is moving to “tap” into their real potential.

T

heir current home, Høvringen in Trolla, has become a place they have, in every way, grown out of. Come summer’s end it will sit empty as Austmann moves to Sluppen. The opportunity there will provide increased capacity, a central location and room to expand. During the process of constructions, beer was already making its presence known; the panel behind the bar is made from whiskey barrels that they used for long-term beer storage.

“We have dreamed about this since

General Manager Jon-Ivar Holmslet slides a divider up, disappearing into the ceiling, between the pub and the brewery, explaining how the room can be divided to accommodate both a closed and open pub at the same time.

“Before, we had to change the premises to accommodate the guests.

Now it can happen at the same time, and here people can buy a beer just a few metres away from production.

It’s a very local product,” he smiles.

“Many have asked for tastings and the opportunity to have Christmas parties and summer parties. We have created an area for a stage and are looking to host concerts, shows, courses and other events. It’s going to

Photo: Torleif Kvinnesland

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be exciting this year,” says Holmslet.

They have also thought about food and have made room for food trucks to come.

More time for nerding and testing

In the new premises, they can brew at three times their current capacity, more easily and without needing more people. It frees time for something else, like nerding in the new lab, which will be one of Norway’s most advanced of its kind. Or, as Cooper likes to think of it as his playpen. His interest in yeast strains and bacteria is real and far from new.

“I started brewing beer at the youth school, long before the brewery wave. As a student I brewed 50 liters each week, which I served in exchange for some kroner in hand and honest feedback,” he says.

Austmann will be testing recipes in similar fashion at their new location.

“I am looking forward to finding exciting plants in Bymarka and to seek out farmers to see if they have something ‘interesting’ I can add to the beer. We have ten tap lines, and I want to test new recipes and get feedback. Some brews you will only be able to get here, it’s a bit of an exclusive thing.”

For crafters and consumers

The production manager believes this will all be ‘to the taste’ of the beer collectors and serious connoisseurs.

“But Austmann Taproom is not just an place for beer lovers, connoisseurs and those interested in craft beer. We also believe that others, like students, will visit us,” says Cooper.

The fact that NTNU has exam rooms right around the corner doesn’t hurt.

“Here, they can come and celebrate. Or drown the sorrows, as it were.”

They tease a little, but emphasise that the interest is really big.

“There are many who peeked in our door and wonder when we open.

The answer is June, now, and in September we hope to have full production in progress.”

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STAGE E M M A R G O R P IVAL TRØNDERSK FOOD FEST 2018

Opening Ceremony

Trøndersk Food Festival would like to warmly welcome participants to join in on the parade Thursday 2 August at 11:00. Starting from Bispegata and travelling down Munkegata to the stage in the centre led by Musikklaget Laat from Inderøy. Our host will be the wonderful Marte Hallem (pictured centre right). Greetings from several partners, exciting entertainment and the welcome speech will start at the square at 11:15.

Award Presentations

The exhibitors at the Trøndersk Food Festival can submit their products for the chance to win one of the diverse Product of the Year awards. The winners will be publicly awarded on 2 August and can proudly display their diploma for the rest of the festival at their stand.

Look for them so you can take home the best products of the year.

Thursday 2. August 11:00

Cooking with Fosen

Cooking with Farmers Market products

Cooking with Den Gyldne Omvei

Cooking with Oppdal and Rennebu Cooking with Røros

Individual exhibitors' cooking demo Namdals coast with Rørvik Fisk

15:30 16:00

Cooking with Frosta

Cooking with Farmers Market products

14:30 15:00

Children's agricultural cooking demo

Interview with a Celiac Chef

13:30 14:00

Saturday 4. August

Products of the Year awards, winner interviews

12:30 13:00

Friday 3. August

Trøndersk Food Festival Opening Ceremony

11:30 12:00

OPENING HOURS 2.Aug 12:00-19:00 / 3.Aug 12:00-19:00 / 4.Aug 12:00-18:00

Cooking with Smak og Opplev Melhus Children's seafood cooking demo

Cooking with Lierne

16:30

Signing of the Trøndersk Food Declaration Cooking with organic foods

Cooking with Talented Youth

17:00

Cooking with organic foods

Food chats with Northug and Dyrhaug

17:30

Best Exhibitor Award

Cooking with AUK - Smaker fra Stjørdalsføret

18:00

Cooking with Øyriket Frøya pg Hitra

18:30

Cooking with Fossenes Rike

Individual exhibitors' cooking demo

Individual exhibitors' cooking demo

Y G R E N E R AFO NER GEONS TI

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Foto: Bernhard Kvaal

MAKING WAY FOR OUR RENEWABLE FUTURE In TrønderEnergi, we have an ideal of the pioneer, the front runner. Brave and innovative, yet responsible. In the spirit of the pioneer, we have produced and distributed renewable energy to our region in a secure manner for decades, and in the same spirit we search for new projects and innovative ways to develop renewable energy, energy solutions and systems: •

• • • •

Improved management and development of our common hydropower assets A more robust and efficient electricity grid New wind power projects Biofuels Solar power

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Solutions and projects we believe help make Norway and the world a better place.

Although truth be told, this is not about waterfalls or hydropower. Or wind. It’s about finding the best energy solutions for you and me. For our earth. This has always been our purpose, and it will always be.

Energy for generations.

Generations of Knowledge FROM SOIL TO SEA #oifølelsen www.oimat.no