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. The evening's menu comes from Icelandic chefs Hugi Stefánsson, Þórir Erlingsson, and Hafliði Halldórsson.
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. Reservations are required, as space is limited.
Canapé
Scallops Sashimi Crumpet-Bread Slow-Cooked Arctic Char
Starter
Course
Fried Icelandic Cod
Main
Course
Grilled Icelandic Lamb Loin
Main
Course
Grilled Icelandic lamb fillet with plum-creamed barley, roasted carrot, caramelized pearl onion, and demi glace.
Pre
Dessert
Rhubarb Crumble
Dessert
Skyr & Rose
Head Chef at Reykjavík's Black Sand Hotel
Chef Hugi Stefánsson trained at the Culinary School of Iceland and has cooked across Iceland and abroad, including at the Michelin-starred Speilsalen in Norway. Today he is Head Chef at Reykjavík's Black Sand Hotel. A longtime member of the Icelandic Culinary Team, Hugi helped the team win gold at the 2022 Culinary World Cup and two golds at the 2024 Culinary Olympics, and competed with Iceland's Bocuse d'Or team that placed third in 2017. His honors include the President of Iceland's Award as top graduating chef in 2022 and second place in Iceland's Chef of the Year competition in 2026. He is also the founder of Creative Mold Work, designing custom molds for the Icelandic Culinary Team and ÓMUR Restaurant.
President of the Icelandic Chefs Association
Þórir Erlingsson is an Icelandic master chef, President of the Icelandic Chefs Association (Klúbbur Matreiðslumeistara), and Executive Manager of the Icelandic National Culinary Team. With decades in professional kitchens, he has built his career around raising the standard of Icelandic cooking, mentoring the next generation of chefs, and bringing Icelandic food to a wider audience at home and abroad. He works closely with chefs, industry partners, and culinary organizations worldwide to strengthen the profession and represent Iceland at the highest levels of international competition.
Certified Master Chef & CEO of Icelandic Lamb
A Certified Master Chef who is juggling promoting Icelandic cuisine, food culture, and marketing in his role as CEO of Icelandic Lamb. Chef Haflidi believes developing and telling the story of Icelandic food culture is essential to using the pure, humble ingredients Iceland provides.
Culinary competitions and judging are a passion of Chef Haflidi, a former Team Manager of the Icelandic Culinary Team and one of its current mentors. Other roles include serving as a board member of the Icelandic and Nordic Chefs Associations. Training competitors, judging international culinary competitions, and speaking publicly about food and cuisine.
Haflidi grew up on a sheep and dairy farm in Iceland's Westfjords and gained hands-on experience working the rough seas of the North Atlantic as a fisherman. Chef Haflidi has first-hand insight into the sourcing, quality, and traceability of Icelandic produce.
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.
