Lithuanian cuisine remains one of the more undiscovered European cooking traditions, despite the Baltic nation’s strong agrarian history, burgeoning beer reputation and hunting and fishing culture. Luckily, a handful of influential Americans with Lithuanian ties are working to boost awareness in this country. Last week, COOK hosted Michael Laiskonis, former executive pastry chef of Le Bernardin and current creative director of NYC’s Institute of Culinary Education, for an evening of reinterpreted Lithuanian food.
Brought to town by Krista Bard, Honorary Consul of the Republic of Lithuania, Laiskonis hosted a two-night dinner series in Philly to commemorate Lithuania taking over the presidency of the Council of the European Union. Laiskonis, a Michigan native, has spent the past few years researching and rediscovering his Lithuanian lineage, connecting with family in the country and taking multiple trips there to experience the food first-hand. His five-course menu, which saw him stepping away from his usual pastry-only wheelhouse to tackle savory cooking, as well, showcased traditional Lithuanian flavors in a clever but approachable manner.
