In the Kantine Kitchen with Chef Nichole Accettola

Last Updated September 15, 2017
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nichole accettola of kantine

Nichole is an American chef who has lived in Copenhagen, Denmark for over a decade. She recently moved back to the States, has worked in the kitchen at Nopa and is currently looking for a commercial space in San Francisco to house her Scandinavian-inspired eatery, Kantine.

Nichole attended culinary school in New York, and spent several years cooking alongside some of the most talented chefs in Boston before heading to Copenhagen. 

Originally, Nichole's trip to Denmark was only meant to last a year, but she fell in love with the Danish culture, and her year abroad eventually turned into fifteen. 

Nichole calls San Francisco home now, but her passion for and experience with Scandinavian cuisines are still very much intact. Nichole's food is simple and clean, with flavors and textures that accentuate the ingredients.

In the Kantine Kitchen: Citrus-cured Wild Salmon

kantine citrus cured wild salmon
An homage to the cuisine of Ms Eiker's birth country, the salmon was cured for several days prior to the event with loads of lemon and orange zest, coarse salt, and sugar.

Chicken and Green Bean Open-faced Sandwich (smørrebrød)

To me, the sandwiches, made with slices of dark rye bread, exemplified Danish simplicity. The ingredients, some savory, others sweet, some crunchy, some velvety, layered atop the bread, became a food...

Three-Grain Porridge with Dried Rhubarb, Strawberries and Tarragon Sugar

three grain porridge
The Scandi methodology behind a good bowl of porridge is pretty simple and is based on a medley of two or more grains, one whole, and the other a flake, like oatmeal. The whole grains give the...

Dungeness Crab Buns

Dungeness Crab Buns
My mom inherited her love of seafood from her father, an avid Lake Erie sailor and fisherman. As a kid, I grew up eating fish for dinner...

Royal Party Cake

royal party cake by nichole accettola
Its posh name, Royal Party Cake, belies its rather simple ingredients. It’s neither a classic layer cake nor a pavlova, but a fusion of the two.

Cooking Like MAD

roasted apples
MAD. It’s the Danish word for “food” and it’s also the name of the influential two-day symposium for chefs, farmers, eaters and innovators...
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