The smells of pot roast, with Nordic black currant jelly and carrots, gravitated from the kitchen to all areas of the house, creating a pleasant sense that made two Michelin star chef Emma Bengtsson excited to taste the dish.
It brought back memories of growing up on the west coast of Sweden. As a child, Bengtsson, executive chef at Aquavit in New York, visited her grandmother for the holidays and weekends. There, the young cuisine enthusiast ran around the house, and sneaked into the kitchen to watch her grandmother prep meals.
