- Level of Instruction
- All are welcome.
Join Kristi Bissell of True North Kitchen to make an easy roasted salmon supper with a zesty, fresh relish featuring cucumbers, radishes, scallions, and prepared horseradish. For a second course, we will make a versatile and delicious warm pearl barley salad with mustard, lemon juice, and fresh garden herbs. And then we will top it off with a simple free-form tart with rye crust and a delicious strawberry rhubarb filling.
This Vesterheim cooking class is designed as a small-group cook-along, and we invite exchange between the instructor and students in order to build community around food traditions. In this same spirit of sharing, we invite the whole family to experience this collaborative cooking and learning process. Only one registration is needed per household.
The listed class is one Zoom session Saturday, April 10, 2021 (5-6:30 pm CT).
Don't hesitate to contact Josh Torkelson, Folk Art Coordinator, with any questions you may have (email@example.com).
Supplies: A computer, laptop, or tablet with a camera and mic as well as a fast, reliable internet connection. You will be sent the recipes with the ingredients list and class preparation in the weeks before the class in order to prepare.
Special Instructions: When registering for the class, please make sure to use the email address you'd like the Zoom meeting invitations sent to. You will receive a link to the Zoom sessions by email sometime during the week prior to the first group meeting. If this class is a gift, please sign up with the recipient's email address or be prepared to forward all communications.
Enrollment Deadline: April 3, 2021
About the Instructor
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh, and approachable way.
Kristi is from Minneapolis, Minnesota, and currently resides in Omaha, Nebraska. She attended the Insitute for the Culinary Arts in Omaha and is a self-taught photographer. She is a frequent contributor to Nordstjernan, The Swedish Newspaper of America, and The Norwegian American.