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Craig Whitson,
Just a guy – uten fagbrev

Please Call (+47) 907 26 698 or email me at Craig@craig.no

Hafrsfjordgata 23, 4010 Stavanger, Norge

DEGLAZED & CONFUSED

Craig and Per Dybvig Jr. have a new t-shirt project called "Deglazed & Confused". Check it out!

Jukebox

Here are some new (and ok, a few old, tunes) to make the winter weather sunnier, drier, warmer. Curl up with St. Vincent, Jason Isbell, Manchester Orchestra, Michael Kiwanuka, the amazing Madison Ryann Ward, Kid Cudi and Bobby “Blue” Bland. Enjoy!

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grillkongen_craig

Come on, we all knpw you can’t beat brown food.

Come on, we all knpw you can’t beat brown food. Here: salt water crayfish and risotto with chicken stock (not broth) and over-the-speed-limit amounts of butter and parmesan. #tomyvalentine #sjøkreps #garlic #chives #lemon #happierthansnotonadoorknob

Skrei is the Mt. Everest of cod, a perpetual Top 3

Skrei is the Mt. Everest of cod, a perpetual Top 3 on my list of favorite types of fish. Tonight’s dinner was skrei à la Endre Gabrielsen, veggies and potatoes au gratin (yes, people still eat ‘em, and they are still some of the best potatoes around). My logistics partner were my way-cool MMOM’s (Matty Matheson Oven Mitts) which I got for Christmas. By the way, there was wine involved; shout out to Kistler’s Sonoma Mountain 2015. Now if Matty can just come to Stavanger to cook some skrei and revise his Top 3 list ... #skreinanza #touchoflemon #mattymatheson #theresastormabrewin #kistlervineyards #endregabrielsentakkforoppskrift

Sign up for our spring grill classes. Up your gril

Sign up for our spring grill classes. Up your grill game guys and gals. More info at www.craig.no. #grillbetter #webernorge #bbqnorway #meatandveggie #lowandreallyslow #namastemf

I make a pretty mean cheesecake. I am sceptical ab

I make a pretty mean cheesecake. I am sceptical about showing the cheese layer and sour cream layer split by the razor-thin dusting of cinnamon; it might just be too much. Instead I’ll just let the blueberries do the catwalk. #thricebaked #newyorkhuh #gimme #newyearsresolution

This is my Tis the Season gateway dish, a favorite

This is my Tis the Season gateway dish, a favorite year after year: Christmas ham, good butter and Norwegian flatbrød (from Røros). #hohoho #wheresthatsnow #scandixmas

Last night’s homage to the 80s: the guests’ ag

Last night’s homage to the 80s: the guests’ ages putting them in their 30s in, let’s say, 1985. The lighting and the cheese log - custom-rolled, with it’s self-explanatory sign proclaiming «The 2019 Memorial Blue Cheese Pecan Roll», and underneath «Pinching a loaf for a better tomorrow.» Ah, those fond memories ...

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Who’s afraid of Æ, Ø and Å?

This site shows what happens to a young boy who grew up Okie and ended up living most of an adult life in Norway. Oh my!

Food is my thing. I grew up as a musician, but after many years of “What do you mean $20 (or NOK 200)?”, living on a bus, and a long line of hot dogs, Veslandslefsa and beer, just didn’t weigh up against those couple of hours onstage. The whole food thing happened kind of by accident, but I’m sure happy about that particular accident.

Some articles and recipes on this site are and will be written in English, others in Norwegian. Get over it. Instead of feeding the words through some crappy translation program – or using all those extra hours translating back and forth – I have decided to let the site live life as bi-lingual. Make the best of this opportunity. Learn a second language while cooking and eating. How cool is that?

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Recipes (48)
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- Main Courses (3)
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- Salads & Sides (8)
- Seafood (3)
- Something Sweet (5)
- Starters, Snacks & Stuff (13)
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Tips (1)

My books

Some of my books

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