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February 23, 2011

Annapolis on the Elliðaá, or Reykjavik on the Potomac

reykWe're in the middle of Annapolis Restaurant Week.

One participating restaurant, Yellowfin, is going a little Icelandic.

Beginning tomorrow, and continuing through Sunday, Yellowfin will welcome Victor Viktor örn andrésson, head chef at the Reykjavik-area Blue Lagoon's Lava Restaurant, who will be presenting a special Icelandic menu. On the special menu -- Arctic fox and lava. Nope, I made that up. The menu features lots of Arctic char and Skyr.

The Yellowfin collaboration is part of "A Taste of Iceland," a four-day promotional event presented by Iceland Naturally, a partnership that includes Icelandic USA Inc., Icelandair, 66 North, the Blue Lagoon, Reyka Vodka and the City of Reykjavik, among others.

Over in D.C., another Icelandic chef will be guesting at DC Coast restaurant.

And closer to home -- a free screening tomorrow night at the Charles Theater of the Icelandic film Mr. Bjarnfredarson. That's at 7 p.m. And on Saturday at 10 p.m., The Windup Space will host the Icelandic band For a Minor Reflection

Patrons to any of these events can enter a sweepstakes to win a three-night trip to Reykjavik. Second prize is five nights in Reykjavik. Again, kidding.

More information here www.icelandnaturally.com.



Posted by Richard Gorelick at 1:57 PM | | Comments (5)
        

Comments

what, no reindeer?

Calling Lissa!

Enn spennandi!

Been on this for over 2 months, Dahlink. No food in Baltimore (unless one counts the usual skyr at Whole Paycheck). I'll probably go see the band, as it is in my neighbourhood.

Lissa--I should have known!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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