Megan's Nobel Menu

As promised, I spent a little time this morning fantasizing about what I'd cook for 1,300 guests if I were the chef in charge of the Nobel dinner. The elements to keep in mind, of course, are: 1) preparation time— you must be able to get each course out to the ridiculously large number of tables at the same time, so things that can be prepared ahead/in batches are better, with no fussy composed plates 2) seasonal, Scandinavian ingredients 3) deliciousness 4) the traditional Nobel dessert is always ice cream. So, here's what I came up with:

Arctic char sashimi with shaved fennel, smoked salt and orange oil

Smoked venison, lingonberry and gooseliver terrine, served with coarse mustard

parsnip soup shot, crayfish, parsley oil

reindeer "filet mignon" with reindeer sausage, port-wine demiglace, juniper

jansson’s temptation
(potato gratin with bits of anchovy, molded into a little dome with a ramekin)

Shredded sorrel, purslane and pea shoots with cloudberry vinaigrette

vanilla custard ice cream and ginger cookies

Can you do better? Bring it on in the comments!