Danish Dinner with Professors

Until last week, I don't think I had ever had authentic Danish food.

(No, gooey American pastries don't count.)

But that accidental omission been fixed. Last week, my Q2 finance professor – who hails from a Danish family – and his wife hosted eight students, along with my Q2 decision analysis professor and her husband, for dinner. We students had won the dinner as part of a Section B auction for charity back in Quarter 2. (Well, rather, I got lucky when another Bird had to go out of town and sold me her spot. Thanks, dear!)

The dinner was wonderful. Delicious, homemade, fascinating food with terrific company.

First up: Smorrebrod – herring, cheese, and gravlax on rye bread (rugbrod)

These little bite-sized open-face sandwiches came with thinly sliced cucumber, or smoked salmon and a paper-thin lemon, or Danish bleu cheese on top of lettuce, or harvarti, lettuce and grapes:




Then came my favorite: Fulskager (pork and veal stuffed dumplings) with salt.

These dumplings were so tasty. Try to envision the most flavorful, moist meat mixture tucked inside a pipping-hot savory dumpling. Dipped into a dusting of salt, they were addictive.

We then migrated to the table for the first course.

The Frikadeller (pork and onion meatball) with Braised Cabbage was delicious. Imagine the best hamburger you've ever had, but better, without the bun, and with this sweet/vinegary/melt-in-your-mouth cabbage bits. (The chopping job, I should note, was top-of-the-line.)

(Can you make out my little nametag?)

Then came Corn Soup with Smoked Salmon ...

... followed by Fruit-Stuffed Pork Loin with Ginger and Prune Sauce, Potatoes, and Broccoli.

(You might be thinking, aren't you stuffed by now?? Aren't you ready to call it a night? No way! How could we be, when it's all so delicious?!)

And for the sweet finale ...

Rodgrod (red courant and raspberry porridge) with Blueberries over Ricotta Cheese in a Pastry Shell.

So, incoming first-years, save up your dollars from your jobs now for the auctions next year –and bid fiercely. This was a Darden evening I'll remember 25 years from now.