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Redonkulous Recipes

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If you’re not careful, it’s easy to have your big Thanksgiving meal go horribly wrong. This Thanksgiving, we’re celebrating with some of the most hilariously wrong recipes on the entire internet. Don’t do what these people did!

It all started with that poor Turkey. It had already met its peril; there was never hope of a pardon for this one. But it certainly didn’t deserve what came after. It did not need the humiliation to go so far. It didn’t deserve such torture. What’s more, it begs the question: WHY? Why oh sweet baby Jesus why? STAAAP ruining things.

People take things too far, and with food it can just get bad. This video of a turkey recipe that involves stuffing it with sweet potatoes and putting marshmallows under its skin was a step to far. It drove me to this. It drove me to look up more Redonkulous BAD RECIPES. And what has come from this? PURE GOLD. I have laughed so much I have cried. It’s funny because it’s true, and it’s all so real. Yes, there are people out there that actually really really SUCK at cooking. I’m sorry but its true. It’s the Dunning-Kruger Effect in full force (look it up).

Let’s visit the recipe that started me down this deep rabbit hole, and work our way through some of the best I have found. I hope this gives you a laugh, and you have a much better feast for your Thanksgiving!

Warning: if you’re squeamish with food — or, you know, vegan — you may not enjoy what’s about to happen.

This is what started it all. UGH

Yeah… where to even begin on this? I thought this was a joke until I went onto Chefclub and found they are serious. They may be pushing it a little to get a response, but it’s a serious food channel. The amount of wrong and nasty in this video is on a level that’s hard to understand. The look of that thing before it even hits the oven is something out of an Aliens movie. The craziest thing is, there were people in the comments that were like “great idea” and “I gotta try this.” Comment sections never fail me, though cause there also were a bunch of people in the comments calling for the immediate arrest of all people involved in this recipe/crime against nature.

More from Chef Club

Let me introduce you to Kalen Reacts, who has been featured on Ellen’s show a bunch. He is a star of this article — you’ll see him a few times. Quality stuff. He pretty much does the job for me here, as you can see. He even has the same reaction I do, with: “Is this real? Is this a prank?” So much more nasty stuff from Chefclub. This starts out innocent enough, with a brine that seems like it’s gonna turn out all right. Then it goes downhill fast. I can’t even with this recipe. CHEESE, like… CHEESE in the Turkey. The sheer audacity of it all. Ugh. That thing does not really look cooked when they cut it open. Big nope.

German Wiener Cake

In the beginning I was like, “This might not be too bad…” Yeah — not so much. They lost me with the mega onion addition and pickles on top. Scrum-Diddly-Umptious my ass. Adding those hot dogs all around makes it a nightmare of epic proportions. They plate this thing like its super special and amazing. It looks now what it will look like later — nasty stuff.

Also, whats up with these recipes like this, with the guitar music and blocks? It’s always with that kind of song for these. I have seen so many like this stupid freaking jingle. Kills me.

Ketchup Cake Kalen Reacts

Kalen’s back here with some more amazing commentary on this monstrosity. Ketchup cake, from the get-go, sounds like a really bad idea. As Kalen says “Not I, said the Cat.” This is one of many from Kalen worth checking out. I have laughed at so many now. This whole page could be filled with just him reacting to stuff. Follow #KalenAllen for all his great videos and reactions — I’m now a fan.

Meet Kay. Oh my god.

I now want to welcome you to the next star of the show, sweet Kay. She seems so nice, and wanting to truly be good at cooking. But her cooking is a trainwreck at the best of times. It might actually be dangerous for her — and her son, who actually has to eat her cooking. Like, I’m crying multiple times here, it’s bad in a way that is beyond understanding. Oh Kay, you’re trying, and I get it. But someone help this poor woman. She at least has merch that, truly, I want. I would pay good money to see Gordan Ramsay watch this video.

Kay’s Burnt Chinese Style Chicken

Yes, you are correct — she actually names the recipe Burnt Chinese Chicken. She puts “BURNT” in the title. Oh Kay, I do so enjoy you. She cooks the chicken before breading and cooking it again. Wow. I don’t know what exactly to say about the product that comes out. This is strait up BURNT, like, for real — it’s burnt chicken, with the smallest amount of chili added. There is no way you can actually taste that chili. I don’t care what her son says.

And the worst cook on youtube is….

Oh guess who again: it’s Kay! Here we are with a popular YouTuber called penguinz0. His videos are all really good, and run the gamut of all genres with comedy thrown in. He is known for his moist-meter, where he gives you the straight talk about how moist and good something is. Well, here he turns his attention to our favorite gal Kay’s cooking. A pure gem. He calls her cooking “a hate crime,” and the “food poison special.” The part about her trying to do Beef Wellington is amazing. No person should really even try that recipe without having a good grasp on cooking. She tries it in epic fashion. I wish this guy would just voiceover my life, he is so good at it.

Worst Cooks

This is just a recap of some of the best of worst cooks. Lots of great reactions here, with some top chefs. Tons of head scratching. Seeing Bobby Flay deal with some of these dishes is pretty amazing. That damn teddy bear meatloaf really is special. And sprinkles on shrimp. Yep, sprinkles on shrimp. We are all so doomed.

Gordan Ramsay Roasts Bad Chefs

I’m a big fan of Gordon Ramsay. He is legit as it gets on cooking. As you know, he is not afraid to really say what he thinks. That leads to quick takes and good TV. He uses his TikTok to take down some bad cooking. So many good ones here, and there are many more to check out. This one has one of my favorites in it — the girl who make Fish and Chips by finding a fish at a lake, then she breads it and cooks it in the microwave. I don’t know if that’s real, or pulling his chain. But damn, it’s good. Love hearing Ramsay say “no, oh god stop it” and “get a grip.” There’s much to enjoy from his TikTok.

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There is a lot more of this kind of thing, and it’s easy to find online, but if you’re interested, this list will get you going. I have laughed far too much at all of these videos.

Now, to cap off this article in proper Thanksgiving fashion, I’m going to include an ACTUAL, REAL GOOD RECIPE! Below is Gordan Ramsay’s multiple-step recipe for Christmas (or holiday) turkey with gravy and fixings. I have done this one myself, and if you can keep up with it all, it’s legitimately one of the best. One of the keys is exactly as he says: letting the Turkey rest for three hours. No joke — it’s one of the keys. The gravy is to die for, its really special.

Actual Amazing Recipe from Ramsay for Thanksgiving

Hope you enjoyed this and got a good laugh. We wish you very Happy Social Distanced Thanksgiving!

Pass The Seltzer! New Craft Drinks Are Coming To Richmond.

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A brand-new craft seltzer business is coming to Richmond. Richmond Seltzer Co. plans to exclusively create new seltzers, bringing in local ingredients and flavors that aren’t in your usual White Claw. 

We’ve all heard of breweries, wineries, cideries, and even the occasional meadery, but what about seltzeries? Hard seltzer has become an increasingly popular drink of choice over the past few years. We are all familiar with White Claw, which is typically associated with young professionals on the beach wearing cool sunglasses, but is there more to the art of making hard seltzer — and is seltzer a growing market in America? The answer seems to be a resounding yes. This brings us to the next step in the drink’s evolution: the birth of craft seltzer. 

One local couple, Vanessa Gleiser and Iain Gordon, have set out to open Richmond’s first-ever craft seltzer bar. Slowly popping up around the country, the concepts are so new that they actually coined a new term, a word that spell check still underlines in red. That word is “seltzery.” Hard seltzer is a fairly new type of drink, one that Americans have only known as a cheap canned beverage to buy in convenience stores and groceries until now. 

“There’s a seltzery opening up in North Carolina and another in Chicago, but those are the only couple that we’ve heard of,” Gordon said. But Richmonders will soon be introduced to the concept of craft seltzer thanks to the new business. “We are hoping to be the first in the state.” 

Gleiser and Gordon only started making their own hard seltzer this summer, perhaps as a result of too much time at home due to the quarantine. 

PHOTO: Richmond Seltzer Co.

“We just started making seltzer maybe a month ago,” Gleiser said. “I’ve been in the craft beverage industry for two years now
 I felt like seltzer was a pretty hot topic right now, and there’s a lot of fun flavors we can do with it.” This new hobby quickly became a passion, and that passion turned into a business for the young couple. They established a business model and chose a name, Richmond Seltzer Company. Gleiser and Gordon have even started looking into storefronts where they can open their seltzery in 2021. 

“When you look at the local market here, the brewery market is saturated,” Gordon said. “Even the cider market. Seltzer is such a popular drink
 With all the reports coming out about sales increasing year to year, and it’s the ‘Summer of Seltzer,’ we figured people would enjoy this as a craft beverage. To give it a little more care and focus on improving the quality and flavor, on a small scale, rather than just buying these cheaper versions off the shelf in a store.” 

Gordon also pointed out some advantages of making seltzer, as compared to brewing beer or distilling spirits. As it turns out, the upfront costs are lower, and the process doesn’t take quite as long. “We realized that it’s a little bit easier to brew seltzer, and you can play with that flavor profile a little bit,” Gordon said. “If we do it on a small scale, it allows us to have a unique draw on the seltzer, rather than being stuck with traditional mango, watermelon, or [flavors] you might get in a White Claw.” 

Since Richmond Seltzer Company intends to be the first of its kind in Richmond, how will locals respond? Is there a high demand for hard seltzer in Virginia? Gordon explained why the new concepts are a relatively stable industry for entrepreneurs. 

“Seltzers, in general, have proven to be profitable and successful,” Gordon said. “The craft industry has also proven that. So pairing those two together, and looking at the positive support we’ve received so far
  We are pretty confident the market demand will be there.” 

Despite the fact that White Claw and other canned seltzers have become more popular over the past few years, there hasn’t really been much seltzer-related activity in the world of craft booze as yet. Gordon thinks that’s understandable in light of the newness of hard seltzer. 

PHOTO: Richmond Seltzer Co.

“It’s just so new,” Gordon said, pointing out that already-established businesses are the only others in the area even considering exploring the world of hard seltzers. “A couple of the local breweries are making their own seltzers, or making a seltzer line. We want to make an entire facility devoted [to them], and make it unique.” 

The new bar will host seltzers on tap and in growlers. “Literally just seltzer,” Gleiser said. “No beer, no cider. This gives us time to devote all of our research, and recipes, to perfect it.” 

In terms of location, the entrepreneurs are hoping to find a spot by the river. 

“We want people to be able to come hang out before or after they go to the river,” Gleiser said. “We’re hoping to get a space before December.” 

If you’re wondering how hard seltzer is made, you’re not alone. Gordon is the operation’s Chief Brewer, and explained in detail how it’s done. 

“We start with boiling distilled water, then mix in our sugar agent. Once we’ve got the sugar in the water and it’s been boiling for approximately 15 minutes, we cool it to a temperature of around 100 degrees,” Gordon said. “Then we add in the yeast nutrient, which dissolves. That yeast nutrient will be used by the yeast later, with sugar, to produce alcohol and carbonation.” 

Richmond Seltzer Company’s hopes to keep their products natural and use locally sourced ingredients from other Richmond companies. 

“Right now, we’re experimenting with natural carbonation, but we may force-carbonate at some point,” Gleiser said. “As far as flavoring goes, we are trying to use natural simple syrups, and hopefully will be going with a local business in Richmond for them.” 

While the process is certainly interesting, the most exciting part for many customers will be the flavors. They’ve partnered with Crested Simple Syrups to start with flavors like Blackberry Sour, Mango, Watermelon, and Peach Hibiscus. Gleiser is the mastermind behind their most experimental flavor so far. 

“We collabed with AR’s Hot Southern Honey, and what I’m planning to do is turn the honey into a simple syrup,” Gleiser said. “Then I’ll add that flavoring at the end of the brewing process. It will be sweet and spicy. I’m expecting it to give off a mead taste, but with a little bit of kick in the throat.”

PHOTO: Richmond Seltzer Co.

Richmond Seltzer Co. is an exciting new prospect for the local community. It is sure to find its place alongside the many craft breweries, cideries, and distilleries in Richmond, but it will also stand alone as the first of its kind, pioneering a new type of alcoholic drink in the craft beverage scene. Just as Gordon and Gleiser are eager to introduce their business to their community, they hope that the community, too, is anxiously awaiting this new addition. 

“We’ve received excitement from a lot of people, and a lot of engagement on our social media,” Gleiser said. “I think people are really excited to try craft seltzer — and not only to have a craft seltzer, but to have a place to sit and drink with their friends.” 

To keep up with Richmond Seltzer Co., find them at their website, Facebook, and Instagram. 

Ipanema Is Here To Stay

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Under new ownership by Seth Campbell, Richmond’s long-beloved Ipanema Cafe will remain a staple of Grace St. and maintain its culture.

You may already know that Ipanema recently acquired Seth Campbell as its new owner, but you probably didn’t know that Campbell’s dedication to the full-service vegetarian/vegan cafĂ© entitles a daily 70-minute drive just to get there. He’s been spending a lot of time on the road lately.

The New Jersey native graduated from the University of Virginia in the spring of 2019, and still currently resides in Charlottesville with his dogs, Tio, Bear, and Loki. He’s looking forward to moving to Richmond this summer.

Campbell has built his experience within the industry since he was 19, as a college student juggling different positions as a bouncer, food-runner, barback, and eventually a bartender.

Beyond Rodeo Burger and Roasted Cauliflower at Ipanema Cafe, via @ipanemaveg on Instagram

“I love a good challenge, and I love the responsibility that comes with it,” said Campbell. 

His education and experience, blended together with his competitive drive, make him eager to further diversify the crowd of existing customers. “Ipanema means so much to Richmond because it’s a mainstay, and a staple of Grace St.,” said Campbell. With more than 20 years in business, Campbell is adamant about maintaining the culture of Ipanema as the café’s regulars know it.

What kind of culture does Ipanema embody? Campbell would tell you that it’s first and foremost a loving place, because its friends and customers feel like family. When you walk down the few front steps into the cafĂ©, it immediately gives you a homey feeling. It’s a cozy place, whether you’re inside a booth or out on the patio. 

Cream of Carrot Soup at Ipanema Cafe, via @ipanemaveg on Instagram

He emphasizes that it’s a fun place to be, especially on Wednesdays for the locally-loved karaoke night. Best of all, Campbell describes Ipanema as a place that has formed a community around being accepting of everyone that walks through its doors.

No matter how much Grace St. has changed over the years, Campbell is motivated to grow Ipanema in the tradition it has established, even with crowds that aren’t solely vegan or vegetarian. And while he doesn’t fall on either side of the vegan- or meat-lover groups, he does love Ipanema’s Beyond Burger and sweet potato fries, paired with their harissa mayo.

To grab a plate of your own, the café is open for lunch and dinner, and newcomers can find them at 917 W. Grace St. Find Ipanema here on Instagram and Facebook.

Top Photo via Ipanema Cafe on Instagram

Eating Dessert for Breakfast at Brewer’s Waffles

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The folks behind Brewer’s cafe are serving up something sweet in their hometown Richmond neighborhood.

The sweeter things in life belong together, and sometimes that means having your breakfast with your dessert. 

Brewer’s Waffles, the latest addition to Manchester, is serving up homemade waffles and milkshakes from the people who brought you Brewer’s Cafe. Ajay Brewer teamed up with a high school friend, James Harris, and chef Josh Reed to bring this black-owned business to life. A native to the neighborhood, Brewer and the team knew Manchester — or as they know it, Blackwell — was the perfect place to open the restaurant this summer. 

“We wanted to cater to the area where we’re from, and what we know,” Harris said. 

Within the community of Blackwell, and throughout Richmond, the team behind Brewer’s Waffles wants to uplift the black community in all that they do. They do this by connecting with the local community in many different ways. For example, attached to Brewer’s Waffles is The Well, an art gallery featuring pieces that highlight black artists in the Richmond area. Currently, the art along the walls was created by Justice Dwight. 

“Manchester was Blackwell when we grew up, so we wanted to bring back what was already instilled in the community and keep it as traditional spots,” Harris said. “So that’s why this is The Well.”

Photo by Brea Hill

“The name of the art gallery is The Well, and that’s the name of the neighborhood — Blackwell,” Brewer added. “The experience over here is just as important as over there. A lot of people aren’t aware that there’s something like this in their neighborhood, so getting the point across — that we stand out like a sore thumb, that we are creative, with the art gallery delivering both great art and waffles — that needs to be highlighted.” 

The genius behind the menu, Chef Reed, met Brewer four years ago. Brewer knew back then that if he ever created a business like this, the well-respected Reed, who had worked in the kitchen at Max’s On Broad and helped manage Lunch and Supper, had to be a part of it.  

“He really came up with an unbelievable menu for us,” Brewer said. 

At Brewer’s Waffles, the names of the menu items pay tribute to various Richmond public schools. 

“We grew up going to the schools here,” Brewer said. “We originally thought about doing streets over here, but after researching some of those people, I just wasn’t comfortable, so we thought about school names.” 

Photo courtesy Brewer’s Waffles

Brewer’s girlfriend went to work researching Richmond Public Schools, and came up with six people whose names currently grace schools in Richmond. They weren’t all black, all white, all rich, or all poor, but they were all good people that had made the school system better. Wanting to pay homage to them, Brewer named menu items after the various schools. 

“The common theme you’ll hear from all of us is that it’s not just about us; it’s the folks that are around us, helping build this business,” Brewer said. “The realization of business is that you can do cool shit all the time, and people love to see cool stuff. Anytime you can come across as authentic is always great.” 

“My hat goes off to these two for making me think outside of myself,” Reed said. 

With their breakfast-dessert infusions, the owners call Brewer’s Waffles the “treat shop.” Despite his longtime love for waffles, Reed had always worked on the more savory side of things. Creating for the new menu was a bit of a challenge, but he soon warmed to it.

“It all made sense once I realized that it had to be more geared towards desserts,” Reed said. “You know, breakfast desserts — so I went back to childhood, and all the little things that I liked.” 

The strawberry streusel waffle, “The Holton,” was inspired by his childhood love for strawberry shortcake ice cream; the banana and Nutella waffle, “The Carver,” is almost like a peanut butter and banana sandwich. “The Blackwell” is more like a parfait, built upon layers of yogurt, then fruit and granola. Brewer’s Waffles also has savory options, like “The Overby,” a bacon egg and cheese waffle, and “The Henderson,” a biscuits and gravy waffle. 

Photo by Brewer’s Waffles

Compared with competitors like Capitol Waffle Shop, Reed’s homemade waffles stand out in part due to his detail-oriented approach. Rather than the traditional pre-made “just add water” powdered batter mix, Reed uses pearled sugar and egg whites to get a lighter, fluffier texture to his waffles. 

“It takes a little longer to make our waffles, but it’s the way they’re supposed to be made, and it shows,” Reed said. “It’s just what I wanted. Everyone does the traditional round Belgian waffles in the city, so why not change it up and make it my own?” 

Reed prides himself on what he calls the “Black Waffle,” which he considers distinct from the Belgian origins of the dish.

“You can change a recipe by simply changing a teaspoon of something,” Reed said. “Once I started tweaking things into something of my own, it’s no longer the Belgians’. We can create anything we want; I’m not giving credit to other people.” 

So why did the owners choose to pair their waffles with milkshakes? The answer is simple: because of Brewer’s son, Parker. 

“He likes milkshakes, and I wouldn’t make anything he doesn’t like,” Brewer said. 

Photo by Brea Hill

Parker is four years old, and already he’s the owner of multiple businesses… candy stands, in particular. Brewer and Parker work as a father-son duo. In fact, earlier this summer, the duo even biked 53 miles, from Jamestown to Blackwell, as a fundraiser for the Blackwell Parent-Teacher Association (PTA). Their journey raised close to four thousand dollars for the program. 

“Every time I have an opportunity to do something, I make sure he does, too,” Brewer said. 

On the horizon for Brewer’s Waffles could be a bar featuring alcohol-infused milkshakes. A food truck is also in the works. Catering services are coming soon, too — instead of ordering a dozen donuts for the office, you’ll be able to order mini-waffles.

Above all, Brewer wants this to be a place people are excited to visit, and it shows in his careful choices. Scoop RVA provides the ice cream for the milkshakes, with chocolate, vanilla, strawberry, and even vegan options available. For the waffles, options include the traditional waffle batter base, a cornbread waffle, waffle cones, and a gluten-free vegan option to top off the list. Our recommendation: “The Holton” strawberry streusel waffle and the chocolate Snickers milkshake are to die for. They are both absolutely delicious! 

Photo by Brea Hill

Surrounded by eight other black-owned businesses on their block alone, Brewer’s Waffles, located at 1311 Hull St, are excited to be an active part of the neighborhood they grew up in — and to bring a little something sweet to their hometown. 

Top Photo courtesy Brewer’s Waffles

Just in Time For Christmas, RVA #35 Hits The Streets Today

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RVA Magazine closes out its 13th year curating culture across the Commonwealth.

This week, RVA Magazine #35 is fresh to the stands, closing out 2018 with a brand-new edition full of arts, culture, music, politics, news and more. From across the state to right here at home, RVA #35 tells the stories of Virginians and wraps up the year with the Commonwealth’s best.

Here in Richmond, hip hop is heating up, and this issue brings you the stories and photos that’ll give you an inside scoop on the scene’s growing momentum. However, it’s not all good news for the RVA music scene, as long-running, well-beloved venue Strange Matter closes its doors. We bring you a fond farewell from the musicians and music fans of this city.

Meanwhile, we’re delving into the always-fertile world of #rvadine with the latest updates from the world-dominating craft beer community of the river city, as well as an in-depth look at the women who are redefining what it means to be head chef at one of the city’s top restaurants.

The city’s visual artists also get some shine, from the digital neuromancy of artist and photographer Chris Smart to the powerful hip hop-focused work of muralist Nils Westergard.

Beyond the River City, we’ve traveled from the shipyards of Norfolk to the mountains of Appalachia to tell the stories of the Commonwealth. From the desk of our sister site, GayRVA, we get a report on Norfolk’s Knight Hawks, an old-school leather club finding their way into the 21st century. We also take a close look at Appalachia, where communities are attempting to move beyond their economic dependence on coal mining and create a sustainable future for rural western Virginia.

Don’t sleep — grab a copy around town. RVA #35 is on the streets now.

RVA Global: Travel Like a Teacher, Eat Like a Viking

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School’s out for the summer, leaving this teacher wondering how to go on vacation without breaking the bank. The answer is Iceland. It’s no warm tropical paradise like the islands of the Caribbean, but it’s unique natural features and wild beauty make it a must-visit destination for the adventurous traveller–not to mention the unique, indigenous foods of this gorgeous Nordic island.  

Getting flights to Iceland is inexpensive. A one-way ticket with a low-budget airline offered a deal of $260, so I jumped on this deal and set it as my first launching point for my European vacation-on-a-budget. Some airlines even have long layovers or stopovers in Keflavik Airport, where a person could book a trip around the golden circle for a small price or grab a 45-minute bus ride into Reykjavik, Iceland’s capital, and go into the city to check out the incredible food scene.

At Iceland’s longitude, the sun never really sets in the summer. The extra daylight allows for more time spent exploring glaciers, geothermal hot springs, geysers, and the nightlife in  Reykjavik, Iceland’s capital. Without a sunset, time almost becomes irrelevant. Iceland’s combination of natural beauty and long days is only one of its draws; the other is their growing food scene. Any foodie can appreciate their free range, hormone-free, grass-fed meats, non-GMO produce, and fresh out of the ocean fish and seafood. Why not visit this “Jamaica of the North?”

Hot Dogs: Unlike hot dog stands in New York City or sports arena vendors in the states, these are not beef and/or pork hot dogs (if that really is what’s in them). They are hotdogs with Icelandic lamb, beef, and pork called Pylsurs or Pulsurs. They are cheap and absolutely delicious. The hotdog is all made with free range, grass fed, and hormone free meat, which is the perfect fast food when you are on the go, or the best thing you’ve ever had in your life after the bars close. You want this hotdog with EVERYTHING: ketchup that’s made with apples (you can’t even tell), brown mustard, remoulade, fried and fresh onions. The best place to indulge on this amazingly simple food is at a stand called BĂŠjarins Bestu in Reykjavik.

Ice cream: When in Iceland, you must have ice cream. There really is nothing particularly different about it, besides the fact that it’s an Icelandic thing to eat any time of the year. The stuff is so popular that you have to take a ticket and wait for your number to be called at most ice cream shops, which can have more than 20 people before you. Take a scoop or two at Valdis, a very popular ice cream shop around town.

Cheese & Dairy: I had no idea that Iceland produced such a wide variety of cheeses! Much like the cheeses you can get in the store, Iceland offers cow and goat cheeses, aged for various weeks or years. Again, the benefit of these cheeses in Iceland are they are from free range, grass fed, and hormone free cows, goats, and sheep. It tastes great with pickled onions, local honey, jam, or just by itself. Lava at the Blue Lagoon offers a great Icelandic cheese plate.

Meat: In Iceland, the vast majority of the country has free range animals like lamb, horses, and cows, so it’s no wonder Icelandic meat is different from most meats you would get in the states. It’s tender, has more flavor, and isn’t stuffed up with hormones. It’s the real stuff.

Typically, lamb is one of the most sought after meats just for its flavor alone. You can slow roast lamb and serve it up with traditional jam, brown sauce, and potatoes, which makes for a hearty Icelandic meal during the dead of winter. If you want something a little lighter, there is also such thing as lamb bacon, which rivals the bacon we know and love.

If you want something a bit more interesting, you can try horse. Around Iceland, it is said that there are more horses than people on the island, so it makes sense for this island country to add horse to their diet, given how expensive it is to import food.

Poultry: Chicken is available around Iceland, as is duck, although it’s not sought after like lamb and seafood. However, there is one bird that stands out: Lundin, otherwise known as Puffin, Iceland’s official bird. It is traditionally smoked with licorice and served similarly to duck breast. The texture is also like duck; however, the taste is completely different, as there is a saltiness to this seabird.

Fish & Seafood: Being an island, of course the seafood is amazing. Fresh caught atlantic cod, salmon, ling, lobster, shrimp, scallops, mussels, you just about name it, it’s there. It’s so fresh, you’d be dumb to not at least try a fillet or soup, even if you aren’t a seafood lover. You could even try HarĂ°fiskur, which is dried fish, if you aren’t at least willing to try a lot of seafood.

One of the best soups I ever had was the seafood soup at the Old Icelandic Restaurant on the main drag of Reykjavik. It was filled with delicious bits of cod, ling, blue mussels, and shrimp. The broth is made with lobster shells and coconut milk. They add a little sriracha for even more flavor, and it’s a soup that will warm you up right to your toes.

Feeling more adventurous? You can order fermented shark also known as HĂĄkarl. The smell of cooked shark is so distinct that you know when a shark is in the room. There have been stories in the past of people attempting to open up fermented sharks on planes for an in-flight meal, only to be denied for the sake of everyone else on the plane.


Drinks: In Iceland, the craft beer breweries are on the rise. This is a big thing for a country who only 30 years ago lifted the ban on beer. Prior to the late 1980s, the only alcohol one could really have was vodka. Now a days, you can walk into just about every bar and order a local pint. If beers aren’t your adult beverage of choice, there are several different brands of Icelandic vodka you can try either in a cocktail or just as a shot.

A most notable spirit to Iceland is BrennivĂ©n. It is a schnapps made from either potato mash or fermented grains and is steeped with caraway, angelica, and cumin. It is super strong and can often be referred to as “the black death”.

In addition to BrennivĂ©n, a not so intimidating liquor, is Ópal. It’s sweet and comes in several different flavors. The best way to drink it is as a chilled shot.

And don’t forget to cheers with a friend in Icelandic by saying, “SkĂĄl!”

You can also read this article on Chloe Fortin’s blog, Adventure In Travels, where she’s blogging during her European vacation. All photos by Chloe Fortin.