Christmas Party December 9 at Dubliner Restaurant, downtown St. Louis.

In Viking Days, the center of Northern European trade, traffic and festivity was Dublin, a Nordic stronghold created by the Norsemen in 1007 AD. On December 9, 2007, history will repeat itself in St. Louis, Missouri as Norsemen converge on the Dubliner Restaurant for this year’s Christmas Event which promises to be the very best ever.

Many of you may remember Eddie Neill as the Owner and Proprietor of Malmaison , a five-star French restaurant in the secluded English garden setting of St. Albans West County countryside. Now Eddie and his Head Chef, Tim Russell, will bring the culinary delights of Northern Europe to downtown St. Louis! We are pleased to be able to transform the Dubliner to Norsk Jul Milleu on December 9th !

Our event this year will be oriented to families and children, so PLEASE BRING THE WHOLE FAMILY! Some of the agenda planned:

  • Economical Children’s meal (if preferred)
  • Lighting of the Christmas Tree (real candles) by our Norwegian Society kids
  • Christmas song singing to organ accompanist
  • St. Olav’s Choir celebrating Christmas at Nidaros Cathedral during meal on large-screen monitors and on “surround sound” system
  • Norwegian Rice Cream Porridge (with some surprise almonds of course)
  • Christmas Tree March
  • Pre-Dinner Apetits Vikler Smørgåsbord
  • 4 – Course Sit-down Main meal
  • Post- Dinner Dessert Smørgåsbord with Kransekake !

We have also had very positive negotiation with the Norwegian Government to bring Jule Nissen here to present gifts to the children, in spite of his busy schedule this time of the year in Norway. (Hopefully his SAS Newark flight will not be delayed.)

Marcia Buterin has also volunteered to provide an authentic, delicious, 8 foot tall Kransekake for the Dessert Smørgåsbord ! (Well maybe not exactly 8 foot tall )

For the adults, the dining will consist of a Pre-dinner Smørgåsbord including Norwegian salads, Lutefisk, Lefse, Gravlaks med Senep Saus,( Sugar/Salt/Dill- cold cured Salmon with Mustard Sauce) Pickled Herring, Norsk Ost (cheeses), Røkt Laks, Dansk Røkt Ål (Danish Smoked Eel), etc., the Hoved Bord (Main Dinner) with choice of Norsk Ribbe (Crowned Pork Loin with crackling) or Kokt Laks (Poached Salmon, from Norway), and a Post-Dinner Dessert Smørgåsbord, (including Kranse Kake ) where we can all enjoy the heirloom cookie and cake recipes by our members and coffee and after –inner drinks. All while we listen to a speaker discussing Norwegian geneology and the tracing of our Norwegian roots and history. So please bring and share your favorite Norwegian Christmas pastries at the Dessert Smørgåsbord table!