JAN-ERIK HAUGE | NEMESIS
Gather around the Farmstead fire pit with Jan-Erik Hauge and Magnus Egerdahl Nørsett from Nemesis in Oslo, Norway. Our 2018 guest chefs will work alongside our executive chef Stephen Barber and our entire culinary team to roast, smoke and sear a family-style feast served right from the flames alongside our award-winning Long Meadow Ranch wines. This series benefits the Timothy W. Hall Foundation.
Chef: Jan-Erik Hauge | Restaurant: Nemesis | Oslo, Norway
Friday, September 28th
Reception 6:30 PM | Dinner 7:30 PM
whipped sour cream, løyrom, chives
dungeness crab, wild mushrooms, sweet corn purée
CAVIAR OG VODKA
petrossian caviar and russian standard vodka
SAUVIGNON BLANC, RUTHERFORD ESTATE, NAPA VALLEY, 2015
HOMAGE DE TOMAT
marinated tomato slices, grilled cherry tomato,
smoked tomato water, tomato espuma flavoured with apple cider and herbs, sourdough tempura
bay shrimp and scallop ceviche
PINOT GRIS, ANDERSON VALLEY, 2016
LMR GRASS-FED BEEF BONANZA
grilled oxtail basted in garlic and thyme
smoked and braised brisket
charred cabbage, celery root baked in hot coals,
potatoes with akvavit spices, brown butter
PINOT NOIR, ANDERSON VALLEY, 2015
CABERNET SAUVIGNON, RUTHERFORD ESTATE, NAPA VALLEY, 2013
BAKED AND GRILLED RIPE APPLES
brown cheese cream, browned honey,
whey vinaigrette, rye crackers
LATE HARVEST CHARDONNAY, ANDERSON VALLEY, 2015
Jan-Erik Hauge was introduced to the professional kitchen environment at the age of 13. Working his way in the business with a passion for competitions and the culinary world, he became an apprentice for the Norwegian bocuse d’Or chef Odd Ivar Solvold, the coach and mentor for several leading chefs in the Nordic countries. Hauge became best in his class and started as the Head Chef at the Norwegian embassy in Washington D.C. at the age of 20. Hauge came back from the USA and settled in Stavanger at the praised restaurant Tango Bar Og Kjøkken. During his time in Stavanger, he competed in several national competitions, including the prestigious "Norwegian Chef of the Year” in 2015. Within the same year, Hauge also became a member of the Norwegian culinary team. In the winter of 2016, Hauge was introduced to a restaurant project, known today as Nemesis. Hauge and his crew continue to take on culinary boundaries and play with seasons, food, and wine cultures. Nemesis is highly regarded on the Scandinavian restaurant scene, earning good reviews by customers and media.
Magnus Egerdahl Nørsett started his career as a chef, trained classically in France. In 2010 after sommelier training and a wine production diploma from South-Africa, Magnus started working as a sommelier at Restaurant Statholdergaarden in Oslo, Norway. In 2014 he started up his own wine bar in Oslo. Territoriet quickly got the recognition as the best wine bar in Norway, and amongst the best in Europe. After being co-founder and general manager of Territoriet for two years, the opportunity came, and Magnus was offered the position as Wine Director at Restaurant Maaemo, the only three-starred Michelin restaurant in Norway. Today Magnus is one of 4 co-founders and Food and Beverage Director of MadeIn Oslo, a hospitality company owning 7 restaurants and bars in Oslo.
YOUR CHARIOT AWAITS
Live in San Francisco and attending the dinner? Let Chariot give you a ride, so you can enjoy a carefree evening without the stress of driving. Whether you are solo or with a group of up to 14 people, Chariot can take you here! Roundtrip tickets are $60 per person. Purchase your tickets below. Learn more about Chariot here .
3:30 PM Best Buy parking lot in the Mission (1717 Harrison St, San Francisco, CA 94103)
4:00 PM Safeway parking lot in the Marina (15 Marina Blvd, San Francisco, CA 94123)
DEPARTURE FROM LONG MEADOW RANCH
LMR CORRAL CLUB MEMBERS
Enjoy 15% off your ticket price plus exclusive behind the scenes access at each guest chef event. Please contact Laura Simons directly for reservations. 707.963.4555 x7130 | firstname.lastname@example.org . Not a member? JOIN!