In Washington, diplomacy usually happens over briefing books and policy papers. On Sept. 15, however, international relations took shape over salmon, mussels, bacalao and an oversized wheel of cheese.

The embassies of Finland, Norway and Denmark, joined by representatives of the Faroe Islands and Greenland, as well as Iceland, brought a taste of the Nordic region to Washington for the “Great Nordic Cook-Off.” Supported by the Nordic Council of Ministers, the event drew a packed crowd eager to see Nordic and North Atlantic culinary traditions translated to an American table.

Opening remarks from Norwegian Ambassador Anniken Huitfeldt set the tone. She reflected on the Nordic countries’ long history of cooperation and their commitment to respecting one another’s sovereignty and borders, which has contributed to the region’s reputation for peace. The real rivalries, she suggested, tend to be fought on the ski slopes and in the kitchen.

The evening’s host, Washington journalist and television personality Erin Como, welcomed guests to the event, modeled explicitly off The Great British Bake Off. Each participating chef was given a $700 budget and tasked with creating a three-course menu, with a starter, entrée and dessert, showcasing Nordic ingredients and traditions while putting an American spin on the plate.

After a day of preparation, the chefs had 30 minutes at the end of the evening to put the finishing touches on their menus and present their dishes to the judges and crowd.

Representing the participating countries and territories were Chef Katja Tuomainen of Finland, Chef Gunnar Karl Gíslason of Iceland, Chef Eilif Røsok of Norway, Chef Joaquin Guzmán of Denmark, Chef Gutti Winther of the Faroe Islands and Chef Miki Siegstad of Greenland. Their menus featured ingredients ranging from Icelandic lamb, Norwegian langoustines and Faroese salmon to Finnish honey-glazed duck breast, Greenlandic venison and fresh Danish crab, with each chef putting a distinct interpretation on the three-course format.

The Faroese menu, in particular, offered a tour through the islands’ maritime character. “Loosen the Tie” was paired Hiddenfjord salmon with leeks, mussels, roe and herbs. “East Coast Revisited” put bacalao, potato, puttanesca and fish sauce together on one plate. Dessert, dubbed “The Golden Dome,” combined almond, strawberries, white chocolate and flowers.

A three-judge panel evaluated the dishes on taste and presentation. The panel included Tom Sietsema, longtime Washington Post food critic and culinary journalist; Jade Womack, a Washington-based digital creator and journalist known for highlighting the city’s culinary hidden gems; and Calley Means, bestselling author and senior adviser at the U.S. Department of Health and Human Services.

In the eyes of the judges, dessert had stolen the show. The panel agreed that the final course was the strongest of the competition. Norway’s dessert drew particular praise for its custard topped with cheese, with the judges highlighting the quality of Nordic dairy products.

The judges also praised the quality of Nordic seafood and meat, with salmon and lamb earning particular attention. Still, there was no shortage of American pride at the table. The evening was as much about demonstrating what Nordic ingredients could do in Washington as it was about putting Nordic and American culinary traditions into conversation.

In the end, the Faroe Islands took home the top prize. The judges singled out Winther’s storytelling and presentation, observing at the Faroese station, each element of the meal felt deliberately considered, “like a little gift.” Winther expressed gratitude for the opportunity to cook outdoors in the evening’s conditions and praised the enthusiasm of the Washington crowd.

The evening concluded with a group photo of the chefs, judges and embassy representatives, followed by the presentation of an oversized wheel of cheese as part of the winning prize package. It was a fittingly substantial finale for an evening built around Nordic culinary pride.

Yet the evening’s purpose went beyond the competition. Food offered a way for the Nordic countries to introduce their cultures without a briefing note in sight. As Como put it early in the evening, few things bring people together quite like food.

Cuisine tells a story. In Washington, where countries are constantly making their case to one another, the Great Nordic Cook-Off offered a reminder that sometimes the most effective argument is what is on the plate.

All photos by Annie Leatherman.