Executive Chef Owner Matt Lambert invites Nordic Alchemist Thorsten Schmidt of Maling & Schmidt in Denmark to co-create a dinner extraordinaire at fast rising The Musket Room in New York City, Monday April 20th.
This is your chance to experience not only Lambert’s translation of the New Zealand cooking into the American surroundings, but to also see how he works with a kitchen defined by the Nordic Schmidt, whose style is known to be experimental, rebellious and intriguing.
Come taste!
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CHEF PROFILES
MATT LAMBERT
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Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis that is New York City.
Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening in May 2013.
Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.
At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.
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THORSTEN SCHMIDT
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He’s eager to explore and develop Nordic Cuisine, or more specifically, Jutlandic cuisine – a philosophy rooted in local, sustainable cooking that inspires the desire to create memorable moments and evoke the strongest of feelings. It’s all about new discovery.
His restaurant Malling & Schmidt is considered among the most important restaurants in Denmark. Situated in Skagen at the absolute geographic top of the Danish countryside, Malling & Schmidt strives to be at one with the land – capturing its essence through intense and rare flavours, all produced through foraged ingredients found on the restaurant’s doorstep.
René Redzepi of 4-times voted “The World’s Best Restaurant” Noma, states:
“Like Noma, Thorsten’s restaurant is one of the pioneers within Nordic regional cuisine. Perhaps that definition is the only certain thing you can say about his style of cuisine. The spiritual part of it is set, but everything else is left to Thorsten’s mental gastronomical playground, and it’s a place where anyhting can happen.”
“Rules are broken, textures are invented, concepts are improved, and produce adapted – in a good way; he’s constantly searching for new ways or methods to get his spiritual cuisine into the spotlight.”
“Chef Juan Mari Arzak once told me that in order to be creative, you must think like a young child. Now that I have children of my own, I finally understand what he meant: A child is without prejudice, ready to learn new ways, always driven by a natural curiosity.”
“This is the best way I can describe Thorsten.”
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DETAILS IN SHORT
Who: Chef Matt Lambert of The Musket Room (NYC) and Chef Thorsten Schmidt of Malling & Schmidt (Denmark).
When: Monday, April 20th.
Where: The Musket Room – 265 Elizabeth Street, New York, NY 10012.
Menu: 8-course tasting menu for $125.
Seating times: First seating at 6pm; every 15 minutes until 7pm. Second seating at 9pm; every 15 minutes until 10:30pm.
Reservations: (212) 219-0764 or events@musketroom.com
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