THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> ♪ [ SINGING IN NORWEGIAN ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM OSLO.

I'M ANDREAS VIESTAD.

NOWHERE IS AS COLD AND DARK AS SCANDINAVIA AT THIS TIME OF YEAR.

PERHAPS THAT'S WHY WE'VE BECOME ADDICTED TO COCOA.

HERE WE CONSUME MORE CHOCOLATE THAN ALMOST ANYWHERE ELSE IN THE WORLD.

AND TODAY IS SAINT LUCIA'S DAY, AND I'M GOING TO START OFF BY MAKING SOME HOT CHOCOLATE FOR THE KIDS WHO ARE OUT CELEBRATING.

AND THEN WE'LL DO A LITTLE DETOUR AND PASS BY SAINT LUCIA IN THE WEST INDIES TO LEARN MORE ABOUT COCOA AND WHERE IT COMES FROM.

AND BACK HERE IN OSLO, I'LL USE FRESHLY GROUND COCOA BEANS AND COCOA BUTTER TO MAKE ROASTED HALIBUT IN A DISH THAT SHOWCASES THE POSSIBILITIES OF USING COCOA AS A SPICE IN SAVORY DISHES.

THEN I'LL ENTER DESSERT LAND AND USE THE TRADITIONAL SCANDINAVIAN MILK CHOCOLATE TO MAKE A SUPER SIMPLE, WHIPPED CHOCOLATE MOUSSE.

AND DESSERT IS A GOOD THING THAT SHOULDN'T COME ALONE, SO I'LL MAKE MORE DESSERT.

I'LL ALSO MAKE A SINFULLY DARK CHOCOLATE CAKE WHICH I'LL SERVE WITH A FRESH-TASTING, UNSWEETENED CREME FRAICHE ICE CREAM.

I'M NOW IN NORWAY'S OLDEST CHOCOLATE SHOP IN THE CENTER OF OSLO, FROM 1899, AND I FEEL LIKE A KID IN A CANDY STORE!

BUT CHOCOLATE IS NOT JUST CANDY, NOT JUST SWEET.

IT HAS A DOUBLENESS TO IT.

EVER SINCE CHOCOLATE WAS INTRODUCED IN NORWAY AT THE END OF THE 19th CENTURY, PART OF THE CHOCOLATE, THE ONE THAT YOU WOULD EAT AS A SWEET, WOULD BE HEAVILY TAXED AS A LUXURY ITEM.

UP TO 66% LUXURY TAX WAS SLAPPED ON TOP OF IT.

BUT THEN THERE WAS THE DARK CHOCOLATE.

AND THAT WAS ANOTHER THING ALTOGETHER.

THAT WAS THE KIND OF THING THAT OUR POLAR EXPEDITIONS HAD WITH THEM.

IT WAS CONSIDERED A NECESSARY PART OF NUTRITION.

SO I'M GOING TO START OFF BY MAKING WHAT WOULD'VE BEEN CONSIDERED A HEALTHY MEAL ABOUT A CENTURY AGO.

I'M GOING TO MAKE HOT CHOCOLATE WITH 200 GRAMS OF DARK CHOCOLATE.

THAT'S A LITTLE LESS THAN HALF A POUND.

I MELT THE CHOCOLATE WITH AID OF JUST A SPLASH OF MILK, AND WHEN THE CHOCOLATE IS ALL MELTED, THEN I ADD THE REST OF THE MILK.

IN TOTAL, ONE QUART OF MILK, ONE LITER.

AND WHILE THIS CHOCOLATE MILK IS HEATING, I'M GOING TO MAKE WHIPPED CREAM.

AND SINCE THIS IS SAINT LUCIA'S DAY, I'M GOING TO ADD A LITTLE BIT OF SAFFRON TO THE CREAM.

SAFFRON IS TYPICALLY ASSOCIATED WITH SAINT LUCIA'S DAY IN NORWAY, SO I'LL JUST HAVE ONE QUARTER OF A GRAM AND THREE DECILITERS, A LITTLE MORE THAN A CUP OF WHIPPING CREAM.

I'M ALSO GOING TO FLAVOR THE CREAM WITH A LITTLE BIT OF ORANGE ZEST.

HERE I'VE GOT ORGANIC ORANGES.

THAT'S REALLY IMPORTANT.

WHEN YOU'RE USING THE ORANGE ZEST, YOU DON'T WANT ANY PESTICIDES IN YOUR FOOD.

THE ORANGE ZEST JUST GIVES THIS WHIPPED CREAM AN INCREDIBLE FRESHNESS, AND THEN THERE'S THIS EXOTIC SPICINESS FROM THE SAFFRON.

AND IT REALLY GOES VERY WELL TOGETHER.

AND HERE IT IS.

THIS IS MY FAVORITE HOT CHOCOLATE.

AH.

I WONDER IF THE KIDS WILL LIKE IT JUST AS MUCH.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

[ SINGING IN NORWEGIAN ] [ SINGING IN NORWEGIAN ] CHOCOLATE HAS BECOME SUCH A CENTRAL PART OF OUR CULTURE THAT WE TAKE IT FOR GRANTED.

BUT WHAT EXACTLY IS CHOCOLATE?

YOU WON'T FIND THE ANSWER IN NORWAY...

BUT ON THE OTHER SIDE OF THE WORLD, LIKE HERE ON ST. LUCIA IN THE WEST INDIES.

THE ISLAND IS NAMED AFTER THE SAME SAINT THAT WE CELEBRATE WHEN OUR WORLD IS AT ITS DARKEST AND COLDEST ON THE 13th OF DECEMBER.

THIS IS ALSO THE NATIONAL DAY HERE ON THE ISLAND, BUT THEN IT'S AN ALTOGETHER DIFFERENT ATMOSPHERE.

>> WHOO!

>> COCOA, THE STUFF THAT CHOCOLATE IS MADE OF, IS ONE OF THE MANY WONDERFUL THINGS THAT HAVE ENTERED WORLD CUISINE FROM THE NEW WORLD.

AND IT WAS DISCOVERED BY EUROPEANS RELATIVELY EARLY.

IN 1502, WHEN COLUMBUS WAS ON HIS FOURTH VISIT TO THE AMERICAS, HE CAME ACROSS A SHIPMENT OF COCOA BEANS.

OR, "CAME ACROSS" ISN'T REALLY PRECISE TERM, HE ROBBED A BOAT AND HE FOUND SOMETHING THAT WAS OBVIOUSLY QUITE VALUABLE.

HE THOUGHT IT WAS SOME KIND OF ALMONDS.

THIS HERE MUST BE THE STRANGEST FRUIT ON EARTH.

IT'S NOT LIKE ANYTHING EDIBLE I'VE EVER SEEN.

IT REMINDS ME MORE OF A HORROR MOVIE, OF AN ALIEN BEING BORN.

BUT THIS WHITE STUFF, THE WHITE PULP, IS EDIBLE.

IT'S KIND OF LIKE A TROPICAL FRUIT.

IT REMINDS ME A LITTLE BIT OF A LITCHI OR A MANGO.

BUT THE POINT IS NOT THE SWEET PULP, THE POINT IS THIS, THE COCOA BEAN INSIDE.

IN ITS CURRENT FORM, IT'S JUST INCREDIBLY BITTER AND QUITE USELESS.

ST. LUCIA, NOT FAR FROM WHERE COLUMBUS FIRST TASTED COCOA, IS HOME TO SOME OF THE WORLD'S MOST SOUGHT-AFTER COCOA, THE TRINITARIO BEAN.

AT RABOT ESTATE, THEY GROW THEIR OWN COCOA, AND THEY PROCESS THE BEANS FROM A NUMBER OF SMALL PRODUCERS IN THEIR NETWORK.

AFTER THE FRUIT IS PICKED, IT'S OPENED AND DIVIDED INTO INDIVIDUAL BEANS.

THE BEANS ARE THEN FERMENTED FOR ABOUT A WEEK TO DEVELOP FLAVOR, AND THEN THEY'RE DRIED UNDER THE CARIBBEAN SUN... UNTIL THEY'RE COMPLETELY DRY, AND THEY SMELL LIKE COCOA.

AND THEY LOOK A LITTLE, BUT NOT QUITE, LIKE ALMONDS.

AND AFTER THE BEANS HAVE BEEN ROASTED AT 100 CELSIUS, AROUND 210 FAHRENHEIT, OVERNIGHT, THEN THE BEAN TURNS COMPLETELY BROWN LIKE THIS, AND THE SMELL AND FLAVOR DEVELOPS FURTHER, SO IT SMELLS EXACTLY LIKE CHOCOLATE WITHOUT THAT LITTLE SOUR TANG OF FERMENTATION ON THE SIDE.

WELL, IF YOU TAKE THESE BEANS AND YOU CRUSH THEM UNTIL YOU EVENTUALLY GET A PASTE LIKE THIS, IT LOOKS LIKE A VERY, VERY CRUDE CHOCOLATE.

BUT THE ONLY THING IS THAT IT ISN'T SWEET AT ALL.

THERE'S SOMETHING ABOUT THE SMELL THAT CARRIES WITH IT A PROMISE OF SOMETHING SWEET, BUT THE TASTE IT ACTUALLY DELIVERS IS JUST DEEP, INTENSE, AND RATHER BITTER.

AND THE FIRST EUROPEANS, THEY DIDN'T REALLY KNOW WHAT TO DO WITH COCOA, SO THE MOST COMMON THING TO DO WAS TO MAKE A PASTE LIKE THIS AND THEN ADD BOILING WATER AND SERVE IT AS A BITTER DRINK, MUCH LIKE COFFEE.

AND THIS OPENNESS IS SOMETHING THAT THE FIRST GROWERS ON THIS SIDE OF THE WORLD UTILIZED.

THEY USE COCOA AS A SPICE.

AT BOUCAN RESTAURANT AT THE HOTEL CHOCOLAT, CHEF RON USES COCOA IN ALMOST EVERY DISH.

NOT JUST THE DESSERTS.

>> THAT'S QUITE RIGHT, CHEF.

>> WHAT'S THE GRAYISH...?

BLACK PEPPER.

THANK YOU.

AND THE MOST INTERESTING DISH, I THINK, IS THIS.

A PIECE OF FISH ROASTED IN COCOA BUTTER AND ALSO SEASONED WITH COCOA.

IT'S A DELICIOUS DISH, AND AN INTRIGUING IDEA.

SOMETHING THAT I'M SURE WE CAN DO SOMETHING ABOUT WITH NORWEGIAN FISH BACK HOME AS WELL.

IT'S GOOD, BUT KIND OF COLD, TO BE BACK HOME.

I'M OUTSIDE THE FOOD HALL IN OSLO, THE NEWEST ADDITION TO OSLO'S FOOD CULTURE.

HERE, WE'VE GOT 25 DIFFERENT SPECIALTY STORES GATHERED UNDER ONE ROOF WITH DELICACIES FROM ALL OVER NORWAY AND ALL OVER THE WORLD.

SOMETIMES IN NORWAY, WE TEND TO CURSE THE COLD AND WE WISH WE WERE BORN SOMEWHERE WARMER LIKE THE CARIBBEAN, BUT THE COLD ACTUALLY GIVES US MANY GOOD THINGS.

AMONG OTHER THINGS, IT GIVES US SOME OF THE WORLD'S BEST SEAFOOD.

HI, I'D LIKE SOME HALIBUT, PLEASE.

JUST ONE PIECE.

THANK YOU.

>> GOODBYE.

>> WHEN CHEF RON LAFEUILLE MADE HIS COCOA BUTTER ROASTED FISH, HE USED RED SNAPPER.

AND RED SNAPPER IS A TROPICAL FISH.

IT'S ONE OF THE BEST TROPICAL FISHES I KNOW, BUT STILL, IT'S NOTHING COMPARED TO HALIBUT.

HALIBUT REALLY THRIVES IN THE COOL, CLEAR WATERS OF NORTHERN NORWAY WHERE IT'S MOST ABUNDANT.

AND IT'S GOT THIS LOVELY, MEAT-LIKE TEXTURE, A MILD FLAVOR WITH A HINT OF SWEETNESS TO IT.

SO WHAT I'M GOING TO DO NOW IS SEASON IT.

FIRST LIBERALLY WITH SALT.

AND MORE CRUCIALLY WITH COCOA.

THIS IS COCOA BEANS FROM THE RABOT ESTATE THAT HAVE BEEN DRIED, FERMENTED, AND ROASTED, THE WORKS, AND I'M JUST GOING TO CRUSH THEM USING A PESTLE AND MORTAR.

SO I JUST SEASON THE FISH WITH THIS.

TURN THE FISH IN THE MIXTURE SO THAT AS MUCH OF THE COCOA STICKS AS POSSIBLE.

AND THEN I'M GOING TO SEASON WITH A LITTLE BIT OF COCOA POWDER.

IF YOU DON'T HAVE ACCESS TO FRESH COCOA BEANS, YOU CAN JUST USE THE UNSWEETENED COCOA POWDER.

USE IT AS A SPICE.

AND BLACK PEPPER.

AND I'M GOING TO ROAST THE FISH IN COCOA BUTTER.

AND WHEN IT'S AS COLD AS THIS, COCOA BUTTER HARDENS AND BECOMES LIKE WHITE CHOCOLATE.

AND I'M GOING TO FRY A COUPLE OF CARROTS TOGETHER WITH THE FISH.

AND WHEN YOU'VE GOT RAW CARROTS LIKE THIS AND YOU JUST FRY THEM OVER HIGH HEAT, THEY CARAMELIZE AND BECOME LOVELY AND SWEET.

AND THEY COOK IN ABOUT THE SAME TIME AS THE FISH DOES.

WHEN YOU'RE COOKING FISH, YOU SHOULDN'T OVERDO IT.

YOU DON'T WANT A DRY RESULT.

THINK OF THE PROCESS MORE AS FRYING A STEAK.

YOU'RE SUPPOSED TO HAVE A LITTLE POINT IN THE MIDDLE THAT ISN'T COMPLETELY COOKED.

AND NOW THIS FISH IS JUST ABOUT DONE.

AS LOVELY AND CRUSTY ON THE OUTSIDE, AND LOOK AT THESE CARROTS THAT ARE NICE AND CARAMELIZED.

I'M GOING TO SERVE WITH POTATO PUREE AND SOME BOILED CARROTS THAT I'VE MASHED WITH BUTTER.

THEN YOU GET REAL CONCENTRATED CARROT FLAVOR, BUT A VERY DIFFERENT FLAVOR FROM THE ONE IN THE FRIED CARROTS.

AND HERE I'VE GOT SOME QUITE TASTY FAT LEFT IN THE PAN, SO I'M GOING TO DEGLAZE IT WITH SOME RED CABBAGE WITH A LITTLE BIT OF SUGAR, A LITTLE BIT OF VINEGAR, AND I ALSO ADD SOME FRESHLY SQUEEZED ORANGE JUICE.

IT DOESN'T NEED TO COOK MORE THAN A MINUTE OR TWO.

HERE IT IS.

A DISH INSPIRED BY THE CARIBBEAN, BUT WITH NORWEGIAN WINTER FLAVORS.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

HERE, THEY SPECIALIZE IN MATURING CHEESES.

AND WHEN YOU MATURE DAIRY PRODUCTS, SOMETHING UNIQUE HAPPENS.

HERE I'VE GOT A JARLSBERG CHEESE, THE SAME CHEESE THAT I HAD ON MY SLICE OF BREAD THIS MORNING.

BUT THIS ONE HAS BEEN MATURED FOR FIVE FULL YEARS.

YOU HAVE THESE DEEP, RICH UMAMI FLAVORS THAT REMIND ME MORE OF PARMESAN CHEESE OR WELL-MATURED GOUDA.

BUT NOW WE'RE GOING TO GO TO THE OTHER EXTREME WHEN IT COMES TO DAIRY PRODUCTS.

YOU CAN'T FIND IT FRESHER THAN THIS.

HI.

>> HEI.

>> NOW WE'RE GOING TO HAVE A TASTING, BUT A DIFFERENT SORT OF TASTING.

I'VE BEEN TO WINE TASTINGS, OLIVE OIL TASTINGS, VINEGAR TASTINGS, AND SALT TASTINGS AS WELL, BUT I'VE NEVER BEEN TO A MILK TASTING BEFORE.

>> IT'S ABOUT TIME, THEN.

>> YEAH, IT IS.

I MEAN, WE TAKE IT FOR GRANTED THAT WINE TASTES DIFFERENT ACCORDING TO WHERE IT'S GROWN AND HOW IT'S GROWN.

BUT THIS MUST SURELY ALSO BE THE CASE FOR MILK?

YOU COME FROM THE TRADITIONAL ROYAL FARM?

>> YES.

NOW YOU'RE GOING TO TASTE ORGANIC PRODUCED MILK FROM COWS FED ON ORGANIC-PRODUCED ENSILAGE, ON FIELDS STRAIGHT OUTSIDE OSLO.

>> THIS IS LOVELY, AND IT HAS A SORT OF ROUND, ROUNDED FLAVOR, AND A VERY NICE FRESHNESS TO IT AS WELL.

AND YOU COME FROM GRONDALEN GARD?

>> THAT'S JUST ABOUT AN HOUR WITH CAR FROM OSLO.

AND I RUN ALSO ORGANIC, AND I GIVE MY COWS ORGANIC HAY.

>> HAY?

>> SO, DRIED GRASS.

>> HMM.

THANK YOU.

THIS MILK WAS, I THINK, A LITTLE BIT SWEETER AND WITH A SORT OF HERBY QUALITY TO IT.

>> I HAVE LOTS OF FLOWERS.

>> BY ACTUALLY HAVING A MIX OF GRASSES, YOU GET DIFFERENT FLAVORS AND MORE VARIED FEED FOR THE COW, I GUESS.

AND BOHLER FARM IS ALSO JUST HALF AN HOUR, AN HOUR OUTSIDE OF OSLO?

>> HALF AN HOUR, YES.

AND THIS IS MILK FROM ENSILAGE FROM OUR FARM EARLY IN THE SUMMER.

AND THE COWS ALSO EAT BREWERY LEFTOVERS FROM A LOCAL BREWERY.

>> OKAY, SO THIS, THESE COWS, YOUR COWS, YOU GIVE THEM GRASS AND YOU GIVE THEM BEER, BASICALLY?

OR LEFTOVER?

>> LEFTOVER, YES.

>> I DON'T KNOW IF I WOULD HAVE TASTED IT WITHOUT, IF YOU HADN'T SAID IT, BUT THERE'S SOMETHING THAT SMELLS ALMOST A LITTLE BIT OF MALT.

IT'S GOT A SORT OF FULLER FLAVOR, ALMOST MALTY.

IT'S INTERESTING.

>> YES, IT'S VERY INTERESTING.

>> THREE GLASSES OF MILK, AND ALL OF THEM ARE DELICIOUS THE WAY ONLY REALLY FRESH MILK CAN BE.

BUT THEY ALL TASTE DIFFERENT.

THERE'S A SORT OF INDIVIDUALITY IN IT.

I'M NOW GOING TO MAKE SOME DESSERT USING CHOCOLATE AND ALSO SOME OF YOUR MILK, SO IF YOU STAY PUT I'LL GIVE YOU DESSERT IN A FEW MINUTES.

>> OKAY.

>> COCOA IS A SPECIAL INGREDIENT FROM A SPECIAL PART OF THE WORLD.

STILL, IT'S QUITE UNIVERSAL.

ALL COUNTRIES, ALL CULTURES HAVE EMBRACED COCOA.

EVERYONE LOVES CHOCOLATE.

BUT CHOCOLATE TASTES DIFFERENT ACCORDING TO WHAT COUNTRY YOU'RE IN.

SO IN SWITZERLAND IT TASTES ONE THING; IN BELGIUM, IT TASTES ANOTHER THING.

IN SICILY, THEY HAVE THAT SORT OF BRITTLE, DARK CHOCOLATE, AND THEY FEEL THAT THAT IS EXACTLY HOW CHOCOLATE IS SUPPOSED TO TASTE.

HERE IN SCANDINAVIA, WE'VE REALLY EMBRACED MILK CHOCOLATE.

COMBINING THE COCOA OF AMERICA WITH MILK FROM OUR COWS THAT HAVE BEEN GRAZING ON THIS INCREDIBLY RICH, GREEN GRASS THAT GROW UP NORTH.

I'M GOING TO USE MILK CHOCOLATE TO MAKE AN INCREDIBLY SIMPLE DESSERT.

A WHIPPED MILK CHOCOLATE MOUSSE, CONSISTING ONLY OF TWO INGREDIENTS.

ONE IS MILK CHOCOLATE AND THE OTHER IS MILK.

I USE 200 GRAMS OF MILK CHOCOLATE, THAT'S A LITTLE LESS THAN HALF A POUND.

AND THEN 1.5 DECILITERS OF HANS ARILD'S MILK.

THAT'S A LITTLE MORE THAN HALF A CUP.

AND THEN I JUST PLACE IT OVER A BAIN-MARIE, HOT WATER.

AND I JUST STIR UNTIL IT'S MELTED.

AFTER A FEW SECONDS, I HAVE A NICE CHOCOLATE SAUCE LIKE THIS.

AND WHEN I THEN PLACE IT ON TOP OF A COLD BATH, OR IN THIS CASE JUST CRUSHED ICE, AND I START WHISKING, IT WILL EVENTUALLY BECOME SEMI-SOLID.

BUT WHAT I WANT TO DO IS I WANT TO WHISK IN AIR BUBBLES WHILE IT SOLIDIFIES, SO THAT I GET AN AIRY, MOUSSE-LIKE TEXTURE.

THAT'S REALLY THE SIMPLEST WAY TO MAKE A MOUSSE.

MMM.

IT'S REALLY LIGHT AND AIRY, AND THEN I JUST POP IT IN THE REFRIGERATOR... UNTIL I'M READY TO SERVE IT.

I'M ALSO GOING TO MAKE ONE OR TWO MORE DESSERTS, DEPENDING ON HOW YOU COUNT.

ONE IS A SINFUL, DARK CHOCOLATE CAKE CONSISTING OF DARK CHOCOLATE, 70% COCOA, 100 GRAMS OF CHOCOLATE.

THAT'S AROUND A QUARTER-POUND OR AROUND FOUR OUNCES.

AND ABOUT THE SAME AMOUNT OF BUTTER.

AND THE SAME AMOUNT OF SUGAR.

ONE DECILITER, ONE SCANT HALF CUP.

THE THING IS TO MELT IT OVER RELATIVELY LOW HEAT.

AND WHEN IT'S ALL MELTED, THEN I TURN OFF THE HEAT AND THEN I SIFT IN A LITTLE BIT OF ALL-PURPOSE FLOUR.

70 GRAMS, A QUARTER CUP.

FINALLY THREE EGGS.

AND THEN I POUR IT INTO GREASED MOLDS.

I BAKE THEM AT 180C, THAT'S 375 FAHRENHEIT, FOR ABOUT 12 MINUTES.

WITH A HEAVY, RICH CAKE LIKE THIS, YOU NEED SOMETHING TO CONTRAST IT.

SO I'M GOING TO MAKE A CREME FRAICHE AND MILK ICE CREAM.

HERE I'VE GOT ABOUT A CUP, 2.5 DECILITERS, OF CREME FRAICHE.

AND CREME FRAICHE HAS A NICE SORT OF TARTNESS TO IT.

A LITTLE HINT OF ACIDITY, BUT IT'S NOT QUITE AS SOUR AS SOUR CREAM OR YOGURT.

AND THEN I'M ADDING ABOUT 2 DECILITERS, 2/3 CUP OF FRESH MILK.

NOW THE CHOCOLATE CAKE IS DONE, AND I'LL JUST SERVE IT WITH A LITTLE BIT OF CHOCOLATE SAUCE.

HERE I'VE GOT THE SAME DARK CHOCOLATE MELTED WITH BUTTER.

THIS IS HEAVY CAKE, BUT WITH THIS FRESH-TASTING ICE CREAM, ALMOST LIKE A SORBET, IT'S A REALLY NICE COMBINATION.

I'LL SERVE WITH THE WHIPPED MILK CHOCOLATE MOUSSE AS WELL.

AND HERE IT IS, A CELEBRATION OF COCOA AND MILK.

NOW I'M GOING TO SERVE THE FARMERS THEIR PRODUCE IN A SLIGHTLY DIFFERENT FORM.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪