En, to, tre means one, two, three in Norwegian, and to us here in North Dakota it`s also the name of one of the top restaurants at the Norsk Hostfest
Since 8:00 clock this morning, seven chefs have been slaving away so that when the clock hits 11, guests will have something to eat
`We have a three-hour outlet,"says executive chef Willy Hansen.
In that time these chefs prepare courses from fish cakes, to chicken, to lamb.
Hansen has been coming to the Hostfest for a couple of years, and tries to come up with new and exciting dishes that keep people coming back
"Everything is made fresh," he says. "We do have a beautiful addition this year, lamb from Katherines in Driscoll, North Dakota."
With three appetizers, three main dishes, plus desserts, these chefs have no time to waste.
"For five days it`s busy days," Hansen says.
Busy is right. In the little space that these guys have to work in, it`s surprising that there are never any accidents
"We meet the day before to look at menu," Hansen says. "We all have different things to do.``
And as the opening hour approaches, these chefs quickly put on the finishing touches, because in just minutes the real test will begin
There`s a buffet between 11 a.m. and 1:30 p.m. and a four-course meal is offered at 4:00 p.m. and 6:00 p.m.
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