Taste of Iceland invites New York to gather around the table for an evening built on the flavors of Icelandic cuisine. This special public dinner at James Beard Platform pairs culinary creativity with Iceland's finest ingredients, from cod pulled from cold Arctic waters to lamb raised in the open highlands.
It's a chance to taste a place where a deep respect for nature shapes every dish, and where sustainability is less a trend than a way of cooking.
Join us on October 1 for a communal dinner in the spirit of Icelandic hospitality. Whether you know Icelandic food well or are trying it for the first time, the evening is made to be shared, course by course and table by table.
The dinner runs from 6:30 PM to 9:30 PM and is free and open to the public. Reservations are required, as space is limited.
1st
Course
Icelandic Arctic Charr crudo with fermented raspberry ponzu, miso-rye crisp, and local micro herbs.
2nd
Course
Light poached Icelandic Cod loin with pommes purée, mussels, and apple-fennel salad.
Main
Course
Grilled Icelandic lamb fillet with plum-creamed barley, roasted carrot, caramelized pearl onion, and demi glace.
Dessert
Course
A bowl of Icelandic Skyr with blueberries and sorrel granita with a side plate of Icelandic waffles or "Vaffla" with whipped cream and rhubarb jam.
Coach of the Icelandic Junior Culinary Team
Chef Daníel Cochran began his culinary career in 2006, building a strong foundation in classical French cuisine before exploring a range of global styles, including Japanese, New Nordic, Italian, and Argentinian. His work is shaped by a deep curiosity for techniques and ingredients, with Japanese cuisine playing a lasting influence, particularly in how he combines its precision with Icelandic ingredients and classical French methods. In 2014, he joined the Icelandic Culinary Team and was named Dessert of the Year in 2016. He later became the head chef and a part-owner of Sushi Social in Reykjavík. Today, Daníel serves as coach of the Icelandic Junior Culinary Team, preparing them for the RAK Porcelain Culinary World Cup in Luxembourg in November 2026.
Mallard Owner & Chef
Chef Hamilton Johnson brings together American regional flavors and international influences, combining classic training with a warm, inventive approach to hospitality. He honed his craft under James Beard Award-winning chef Jeffrey Buben at Vidalia, where he later served as Executive Chef and earned a three-star review from The Washington Post. After eight years at Vidalia, he launched his own concept, Honeysuckle, gaining recognition for his unique blend of Icelandic and Southern cuisines and earning Michelin Guide Plate honors two years in a row. A graduate of Johnson & Wales University, Johnson has also competed internationally in the Food & Fun competition in Finland and Iceland. His cooking today reflects both his South Carolina roots and global experience, with a focus on thoughtful sourcing and bold, unexpected combinations at his restaurant Mallard in Washington, D.C.
Roaming Free Since 874
For over 1,100 years, Icelandic Lamb has been defined by a tradition of freedom, with sheep roaming the wild, pristine pastures of the highlands to graze on berries and sub-arctic herbs. The Icelandic Lamb marketing project is a collective of family-owned farms dedicated to safeguarding this unique Viking-age breed and its unrivaled, natural quality. By sponsoring this event, they continue their mission to share the authentic taste and sustainable heritage of Iceland with the world.
Sustainably sourced from Iceland’s clean waters
Icelandic represents premium seafood, responsibly sourced from Iceland's cold, clear waters. With decades of experience in the global fishing industry, the Icelandic brand is deeply rooted in the country’s seafood heritage. Fishing has shaped Iceland’s economy, culture, and cuisine for generations. For Icelanders, exceptional seafood is not a luxury. It is the standard. From harvest to table, quality, freshness, and respect for the ocean define every product.
