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An Edible Park

Season 5 Episode 505 | 27m 48s

Andreas and Finnish co-host Sara LaFountain visit Frogner Park in downtown Oslo. Here, Andreas gathers edible herbs and flowers and with them makes homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta with a wild-herb pesto. Both Andreas and Sara mix a special drink and prepare festival food — a hearty hamburger and sausages.

Aired: 05/02/14
Distributed nationally by American Public Television
Extras
Chef Christer travels to Bamle in Eastern Norway and cooks with a handmade stone oven.
Tina combines Scandinavian and French ingredients to make seafood dishes.
Tina visits a local fish auction and serves a variety of smoked seafood.
Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway.
Andreas meets up with chef Christopher Haatuft to collect oysters and wild scallops.
Tina visits Gamlestølen in the mountainous heartland of Norway.
Tina prepares creamy chanterelles with cured mutton and lingonberries.
Andreas uses recipes from the 19th century.
Andreas makes several coastal delicacies.
Tina cooks crab, Norwegian lobster, scallops and salmon on the grill.
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Chef Christer travels to Bamle in Eastern Norway and cooks with a handmade stone oven.
Join Chef Christer for a feast on an exciting culinary journey from Norway to Chile.
Christer creates dishes utilizing the exceptional seafood on the island of Frøya.
Chef Christer explores Eastern Norway’s rich cultural, culinary, and naval history.
Chef Christer ventures through Åfjord municipality on the Fosen Peninsula in Mid-Norway.
Christer samples Trondheim’s finest local produce and visits the iconic Britannia Hotel.
In Hardanger, Norway’s apple county, Christer tastes local ciders and bakes apple cake.
Christer visits the Finnmarksvidda plateau for the Sami people’s rich food traditions.
Christer ventures into Majavatn, the heart of the Sami People’s cuisine and culture.
Andreas makes several coastal delicacies.