Eat This Now
The time has finally come to open the many jars of potted, pickled and soused berries, mushrooms, vegetables and fruits that we’ve been harvesting during the summer and autumn. A dear friend of mine has hunted a lot this autumn, so for me, the ultimate luxury is currently game. Something like deer or elk accompanied by pickled chanterelles and a great sauce, along with a glass of red from the Rhône Valley. It is the first time since 2007 that I won’t be working work with the traditional Christmas *julbord*, and this year I will try to escape it altogether.
This December, DoMa [*editor’s note: Malmegård runs dining club DoMa out of her own home*] will focus on the seasonal, but will refrain from serving anything Christmassy. I personally feel that food is best enjoyed in the company of friends and family, so one can get to a place of total relaxation and enjoyment. That is the atmosphere I want my home restaurant DoMa to centre around. I want my guests to feel at home without having to lift a finger.
For some reason, it is very Swedish to seclude oneself in the wintertime. However, that is when I personally need the most energy, which I often get from surrounding myself with other people. So my tip is to set up a dining club of your own, and use social media as a tool to reach out. Keep it fun and unpretentious!
As told by Dorotea Malmegård, former head pastry chef at Operakällaren. Since February of this year, she runs DoMa, an at-home dining club, which is bookable through Facebook. She is also one the contenders in Kanal 5’s television show Dessertmästarna.