Pure ingredients from Iceland’s land and sea, prepared with care and simplicity.
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 rump steak 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.
CMC & CEO of Icelandic Lamb
A Certified Master Chef 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 of the highest importance, as well as using the pure and humble ingredients Iceland provides.
Culinary competitions are a lifelong passion for Chef Hafliði, a former Team Manager and current mentor of the Icelandic Culinary Team. He also serves on the boards of the Icelandic and Nordic Chefs Associations and is active as a trainer, international judge, and speaker on food and cuisine.
Raised on a sheep and dairy farm in Iceland’s Westfjords, with experience fishing in the North Atlantic, Chef Hafliði has a deep understanding of the sourcing, quality, and traceability that define Icelandic ingredients.
Palace Kitchen Executive Chef
Ron Anderson has managed Tom Douglas Restaurants for over 14 years, including positions as Chef at Cuoco, Etta's, the Carlile Room, and Sous Chef of Dahlia Lounge and Executive Sous Chef for the company—which meant he learned how to walk into any of the restaurants and work on the line as the chef and kitchen manager in charge. In 2023, Ron was promoted to become Chef of the Palace Kitchen.
Ron was born in West Palm Beach, Florida, and raised in East Wenatchee, Washington. In 1998, Ron packed his jeep and drove to Seattle to become part of a big city food scene and a professional chef. He worked at several well-regarded fine-dining Seattle restaurants, including Brasa, Fandango, and El Gaucho, cooking Spanish, French, and Pacific Northwest cuisines and learning on every job before he landed at his first Tom Douglas Restaurant, Etta's, in 2004.
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 the cold, clear waters surrounding Iceland. 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.
