- How Tim Maslow Resurrected His Dad's Diner and Created an Ambitious Restaurant of His Own
- How Michael Fojtasek and Grae Nonas Bonded over Vintage Cookbooks
- How Katie Button Learned to Make the Ultimate Gin and Tonic from Ferran Adrià
- Ori Menashe's Life in Six Scenes
- Chef Jonathan Brooks Makes Brunch-Friendly Cocktails from a Tchotchke-Decorated Garage
- How Chef Bryce Shuman Transforms Ordinary Sounding Dishes
- Carlos Saldago Creates Incredible Riffs on the Food of his Childhood
- Jake Bickelhaupt Makes Gorgeous, Complex Dishes in a 200-Square-Foot Space
- Zoi Antonitsas' Greek-Influenced Dishes are More Complicated Than They Seem
Jim Christiansen is that rare cook who has both McDonald’s and Noma on his résumé. As a teenager, he worked the fry station at the fast-food chain; later, he made elegant French food at La Belle Vie in Minneapolis, and interned at Noma in Copenhagen.
All week, F&W is introducing the 2015 Best New Chefs. See their genius recipes here.
Jim Christiansen; Heyday, Minneapolis
Jim Christiansen is that rare cook who has both McDonald’s and Noma on his résumé. As a teenager, he worked the fry station at the fast-food chain; later, he made elegant French food at La Belle Vie in Minneapolis. But the dishes at Heyday most strongly evoke the Scandinavian restaurant where he interned: Noma in Copenhagen. Christiansen, a Minnesota native, prepares hyperseasonal recipes such as lamb tartare with pickled elderberry-flower buds, or vegetable bagna cauda, a combination of pickled, sautéed and grilled vegetables with dill oil.
Recipes from Jim Christiansen:
Grilled Pork Chops with Malt and Burnt Onion Glaze
Vegetable Bagna Cauda with Dill Oil