If on a winter's night ...

Swedish chef Magnus Nilsson and Coi's Daniel Patterson cook up a spectacular rustic feast

11.07.12 - 11:49 am | Virginia Miller |

(0)

Young turnips rest beneath a pile of decomposing leaves that must be dug through by hand

Kohlrabi root crusted in tobacco and vinegar, laced with dill, edible flowers, Thai basil, and mint, in a pool of pomegranate sa

A favorite: Monterey Bay abalone grilled in nettle dandelion salsa verde, crunchy with spiced breadcrumbs.

Powerhouse chef team of Daniel Patterson, left, and Magnus Nilsson

Pacific oysters nestled among striking, wonderfully aromatic redwood needles and pine cones

Tofu made with Farallon Islands ocean water, pasteurized and pressed to a ricotta-like texture, with cherry tomatoes and seaweed

Passion fruit and white chocolate baba cake topped with honeycomb, in shiso sauce

virginia@bayguardian.com

Chef Magnus Nilsson of lauded restaurant Fäviken Magasinet in the furthest reaches of northern Sweden recently sledded into town to cook up a cutting-edge rustic 12-course meal with Chef Daniel Patterson at Coi, Patterson's Michelin two-star Mecca of California cuisine. Nilsson's new book Fäviken (Phaidon) lavishly illustrates why food editors and writers trek hours to his secluded spot for elemental yet exquisite dishes utilizing ingredients like lichen, moss, and open-fired meats. The unique tastes and earthy experiences — conjured with Bay Area ingredients that Nilsson and Patterson foraged for themselves the morning of the showcase meal — were unreal. Here are some highlights.

All photos by Virgina Miller, www.theperfectspotsf.com