- Level of Instruction
- All levels.
New Nordic Cuisine is all about time and place! In this cook-along with food historian and cookbook author Patrice Johnson, you will cook together and prepare an assortment of fun and unique New Nordic appetizers using seasonal ingredients. The menu will include cabbage wraps, mini Västerbottensostpajs (Swedish cheese tarts), seafood and carrot salad, condiments (pickled mustard seeds, lingonberry hot sauce, quick pickles), seasonal fruit dessert, and a cocktail/mocktail.
This class is designed as a cook-along class.
The listed class time includes one Zoom session on Saturday, July 17, 2021 (5:00-6:30 pm CT).
Supplies: You will need a work surface like a sturdy table, good light, and a computer, laptop, or tablet with a camera and mic as well as a fast, reliable internet connection. A list of ingredients and class prep-instructions will be emailed to you in the weeks before class.
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 links to the Zoom sessions by email sometime during the week prior to the class. If this class is a gift, please sign up with the recipient's mailing and email addresses or be prepared to forward all communications.
Enrollment Deadline: July 3, 2021
Registration for this class has closed.
About the Instructor
Patrice Johnson, AKA Nordic Food Geek and meatball historian, is a cultural communicator specializing in Nordic foodways. She is the author of Land of 10,000 Plates and Jul: Swedish American Holiday Traditions, writes a weekly food and culture column for her hometown newspaper, and teaches Nordic food classes throughout the Twin Cities and beyond. She lives in the Twin Cities with her husband and their three cats.
Learn more: Find out more about Patrice and New Nordic Cuisine in this interview and order her book Jul: Swedish American Holiday Traditions here.