A Taste of the Terminal: Claus Meyer | Great Northern Food Hall

• Report rights infringement
• published: 10 Feb 2016
• views: 11525

In our series "A Taste of the Terminal", we invite viewers to follow Grand Central's top chefs as they shop the Grand Central Market and prepare some of their favorite recipes. In this video, Claus Meyer, the internationally-renowned Danish culinary entrepreneur, teaches us about smørrebrød and discusses the new food hall and restaurant he is opening in Vanderbilt Hall this spring. On his journey, Claus meets Elizabeth Chubbuck of Murray's Cheese in Grand Central Market to discuss key ingredients for his signature dish. The hard-to-pronounce, open face sandwiches known as “smørrebrød” (meaning ”buttered bread”) is a beloved Danish lunch stable. The crucial component and base of smørrebrød is a special type of rye bread, traditionally baked with 100% wholegrain rye, rye sourdough and grains, dark, chewy in texture with nutty and earthy flavors. Open face sandwiches come in a myriad of variations often topped with smoked or cured meat or fish, potentially mayonnaise, as well as assorted condiments such as pickled and fresh vegetables, herb garnishes and tangy sauces to balance out the richness. In its native country of Denmark, smørrebrød is considered a national dish and is served on many occasions, either at home, for kids to bring to school in their lunch box, or in lunch establishments with only smørrebrød on the menu. The tradition of eating smørrebrød and the coming of smørrebrød restaurants date back several hundred years. Workers and farmers who came into town would frequent these restaurants, similar to taverns or pubs, for a bite to eat and a glass of beer or aquavit. Later, this working man’s sandwich made its way into more wealthy circles and became the more lavish lunch creations, we know as smørrebrød today. Smørrebrød was at some point facing extinction, threatened by poor quality and the arrival of fast food and new food cultures. However, within recent years, smørrebrød has experienced a revival, with chefs revamping quality by returning to homemade ingredients, introducing a fresh, new take on an old Danish classic. That is exactly what chef Meyer has been serving up at his restaurant “Almanak” in Copenhagen, and now New Yorkers will also be able to taste his delicious smørrebrød as he opens a Nordic food hall at Grand Central Terminal, early 2016. Questions for the chef about the forthcoming food hall or restaurant? Use the hashtag #AskClaus in the comments below, and you just may receive a reply!

A Taste of the Terminal: Claus Meyer | Great Northern Food Hall

• Report rights infringement
• published: 10 Feb 2016
• views: 11525

In our series "A Taste of the Terminal", we invite viewers to follow Grand Central's top chefs as they shop the Grand Central Market and prepare some of their favorite recipes. In this video, Claus Meyer, the internationally-renowned Danish culinary entrepreneur, teaches us about smørrebrød and discusses the new food hall and restaurant he is opening in Vanderbilt Hall this spring. On his journey, Claus meets Elizabeth Chubbuck of Murray's Cheese in Grand Central Market to discuss key ingredients for his signature dish. The hard-to-pronounce, open face sandwiches known as “smørrebrød” (meaning ”buttered bread”) is a beloved Danish lunch stable. The crucial component and base of smørrebrød is a special type of rye bread, traditionally baked with 100% wholegrain rye, rye sourdough and grains, dark, chewy in texture with nutty and earthy flavors. Open face sandwiches come in a myriad of variations often topped with smoked or cured meat or fish, potentially mayonnaise, as well as assorted condiments such as pickled and fresh vegetables, herb garnishes and tangy sauces to balance out the richness. In its native country of Denmark, smørrebrød is considered a national dish and is served on many occasions, either at home, for kids to bring to school in their lunch box, or in lunch establishments with only smørrebrød on the menu. The tradition of eating smørrebrød and the coming of smørrebrød restaurants date back several hundred years. Workers and farmers who came into town would frequent these restaurants, similar to taverns or pubs, for a bite to eat and a glass of beer or aquavit. Later, this working man’s sandwich made its way into more wealthy circles and became the more lavish lunch creations, we know as smørrebrød today. Smørrebrød was at some point facing extinction, threatened by poor quality and the arrival of fast food and new food cultures. However, within recent years, smørrebrød has experienced a revival, with chefs revamping quality by returning to homemade ingredients, introducing a fresh, new take on an old Danish classic. That is exactly what chef Meyer has been serving up at his restaurant “Almanak” in Copenhagen, and now New Yorkers will also be able to taste his delicious smørrebrød as he opens a Nordic food hall at Grand Central Terminal, early 2016. Questions for the chef about the forthcoming food hall or restaurant? Use the hashtag #AskClaus in the comments below, and you just may receive a reply!

A Taste of the Terminal: Claus Meyer | Great Northern Food Hall

• Report rights infringement
• published: 10 Feb 2016
• views: 11525

In our series "A Taste of the Terminal", we invite viewers to follow Grand Central's top chefs as they shop the Grand Central Market and prepare some of their favorite recipes. In this video, Claus Meyer, the internationally-renowned Danish culinary entrepreneur, teaches us about smørrebrød and discusses the new food hall and restaurant he is opening in Vanderbilt Hall this spring. On his journey, Claus meets Elizabeth Chubbuck of Murray's Cheese in Grand Central Market to discuss key ingredients for his signature dish. The hard-to-pronounce, open face sandwiches known as “smørrebrød” (meaning ”buttered bread”) is a beloved Danish lunch stable. The crucial component and base of smørrebrød is a special type of rye bread, traditionally baked with 100% wholegrain rye, rye sourdough and grains, dark, chewy in texture with nutty and earthy flavors. Open face sandwiches come in a myriad of variations often topped with smoked or cured meat or fish, potentially mayonnaise, as well as assorted condiments such as pickled and fresh vegetables, herb garnishes and tangy sauces to balance out the richness. In its native country of Denmark, smørrebrød is considered a national dish and is served on many occasions, either at home, for kids to bring to school in their lunch box, or in lunch establishments with only smørrebrød on the menu. The tradition of eating smørrebrød and the coming of smørrebrød restaurants date back several hundred years. Workers and farmers who came into town would frequent these restaurants, similar to taverns or pubs, for a bite to eat and a glass of beer or aquavit. Later, this working man’s sandwich made its way into more wealthy circles and became the more lavish lunch creations, we know as smørrebrød today. Smørrebrød was at some point facing extinction, threatened by poor quality and the arrival of fast food and new food cultures. However, within recent years, smørrebrød has experienced a revival, with chefs revamping quality by returning to homemade ingredients, introducing a fresh, new take on an old Danish classic. That is exactly what chef Meyer has been serving up at his restaurant “Almanak” in Copenhagen, and now New Yorkers will also be able to taste his delicious smørrebrød as he opens a Nordic food hall at Grand Central Terminal, early 2016. Questions for the chef about the forthcoming food hall or restaurant? Use the hashtag #AskClaus in the comments below, and you just may receive a reply!