In the midst of all the activity and entertainment at the Norsk Hstfest on the State Fairgrounds, there is a place where visitors can sit down, relax and enjoy fine dining in an elegant setting.
It is En To Tre, where some of the finest chefs in Norway prepare dishes designed to delight customers.
"We're here to make some nice food for you guys," said Kent Arntzen, executive chef, while taking a brief break from preparing food in the En To Tre kitchen Tuesday afternoon. "There's a lot to do. It is quite a busy kitchen and a lot to think about."
Meet the chefs of En To Tre. In the center is Høstfest Executive Chef Kent Arntzen. Fellow chefs, from left to right, are Knut Ludvigsen, Per Hushagen, Bjarne Odegard, Christian Lind, all from Norway; and Daniel Wilton, Greenland.
Geri Hack, Regina, Sask., works hospitality at the front desk of En To Tre, a fine dining restaurant featuring original Norwegian cuisine at the Høstfest.
The chefs of En To Tre were busy Tuesday afternoon behind the scenes at the Høstfest, preparing for the first meals to be served. Executive Chef Kent Arntzen, right, is making his sixth appearance at Høstfest.
Arntzen is making his sixth appearance at Hstfest and his second as executive chef. He's accompanied by five additional "working colleagues," primarily accomplished chefs from Norwegian hotels.
"They know what to do. It should be a good experience," said Arntzen.
One of the chefs is Daniel Wilton, who comes from a small island off the coast of Greenland.
"It's my second time here. It's good," said Wilton with a wide smile.
En To Tre is located in Hstfest's Oslo Hall. A buffet featuring hot food is served from 11 a.m. to 1 p.m. daily. Dinner is scheduled for 4 p.m. and 6 p.m. each day. Both the setting and the cuisine are unique, adding a touch of elegance to the otherwise bustling atmosphere of Hstfest.
"We have a three course at night which they can choose from three appetizers, main course and desert," explained Arntzen. "They can make their own selection what they want to eat. Of course, we have lamb, salmon and venison, Norwegian products that we are very proud of serving and, hopefully, the Americans and American-Norwegians will like it."
Based on the popularity of En To Tre at previous Hstfests, the linen-covered tables will be filled once again with customers eager to enjoy a taste of Norway. Fine crystal and tableware compliment the dining experience.
"I like the fine dining aspect of it. The ambience is outstanding," said Geri Hack, Regina, Sask., who handles front desk hospitality at En To Tre. "They treat you with such elegance here. It is awesome. Where else do you have two layers of white linen on your table and your chairs are covered in white linens?"
To add to the En To Tre experience, explained Arntzen, the chefs take time to mingle with customers.
"We like to see the people and, hopefully, they like to see us," said a laughing Arntzen. "It's very nice to see how many people come here. It's amazing. Very impressive."