5 Things We Love This Week: Cajun Claws, Potato Bread, and Pickled Kumquats

TAOP Staff

This week, we have a list of favorites from Louisiana all the way to Sweden and Copenhagen – and it’s all food.


Pól Ó Conghaile

Scallops cooked over burning juniper branches by chef Magnus Nilsson of Fäviken in Järpen, Sweden. © Pól Ó Conghaile


Web: http://faviken.com/

It’s one of the most unique and exciting restaurants in the world. The location is in the middle of nowhere, and the food has such a sense of place, with everything you eat coming from the land and water near the property.

Daniel Humm
Chef/Co-Owner, Eleven Madison Park and The NoMad

Eleven Madison Park | NoMad | Instagram 

Daniel Humm takes over our Instagram >



Denny Culbert

Cajun claws in Louisiana. © Denny Culbert


Crawfish season in Louisiana is a very special time, and in Cajun country it’s a religious experience. Our friends Denny & Katie Culbert (Runaway Dish) took my family and I and it was worth the wait and lived up to the hype. Extra spicy with an ice cold beer is the only way to go. We also were able to meet the family after dinner who embody what Cajun country is all about.

Stephen Torres
Bill of Fare Magazine, The Roots of American Food, GoWhisk
GoWhisk | Instagram

Find out more about Bill of Fare Magazine >

Get plating tips from Bryce Shuman of Betony >



Evan Sung

Pastel de nata (Portuguese egg tart pastry) in Lisbon, Portugal. © Evan Sung


It’s my first time in Lisbon, and my wife and I have become obsessed with the national sweet, the pastel de nata. An egg custard sitting in a little cup of puff pastry, its just the perfect thing in the morning with my café duplo (double espresso). Every café has them, our favorite so far has been the ones at Confiteiria Nacional or Pastelaria Sao Roque.

Evan Sung
Web | Instagram

Check out Evan Sung’s Q&A here >



The Art Of Plating

Duck two ways – roasted and confit, asparagus, pickled kumquats, and black pepper sauce by chef Frederik Alexander Rudkjøbing of restaurant Uformel in Copenhagen, Denmark. © The Art Of Plating


Web: http://uformel.dk/frontpage/

“My first time having pickled kumquats. They were perfectly sweet & not too tart. I’ve been so inspired to try it out for myself that next time I see it at the market.”

Maria Nguyen
Editor-in-Chief, The Art of Plating



The Art Of Plating

Fermented potato bread at AMASS in Copenhagen, Denmark. © The Art Of Plating


“The bread all over Copenhagen is delicious, but the fermented potato bread at Amass is incredible. It comes out so fresh, so hot – all wrapped up in a little blanket. On the side, you have roasted celeriac, cheese oil and hemp dukkah and other ingredients straight from their urban garden. We had to ask for seconds.”

Seyine Park
Editor, The Art of Plating