Nordic Table

Foraging for Beginners with Maria Wesserle

Virtual | Demo | Wed, May 3, 6:30–8:30 pm CDT

Are you interested in foraging but don’t know where to start? Join forager Maria Wesserle to learn more about general foraging guidelines, helpful tools and resources, and of course talk about wild edibles. Special focus will be given to identifying seasonal greens and how to use them in a pesto, so participants will be ready to put new skills to use! $20 ($15 ASI member)

The Art of the Smörgås with Patrice Johnson

In-Person | Demo | Thu, May 4, 6–8 pm

Dive into the world of the smörgås, Sweden’s open faced sandwiches. Participants will discuss the special place open faced sandwiches hold in the Nordic countries, the crucial elements to building a perfect smörgås, and practice eating them. Nordic food guru Patrice Johnson will lead students through a whirlwind tour of her favorite combinations, from the most classic toppings to some fun Midwestern twists. $65 ($55 ASI member)

Making Skyr at Home with Anna Sharratt

In-Person | Workshop | Fri, May 5, 6–8:30 pm & Sat, May 6, 1–3:30 pm

Learn the art of making skyr—a thick and tangy Icelandic yogurt—and explore Iceland’s unique culture through the lens of skyr in traditional and contemporary life. Students bring their own pot to start a batch of skyr, and head home with all the equipment needed and recipes to use their own skyr in. Open to ages 18+, or ages 10–17 alongside a registered adult. $85 ($75 ASI member) + $10 materials fee payable to instructor

Sweet and Savory Aebelskiver with Carstens Smith and Renata Fossett

In-Person | Workshop | Thu, May 11, 6–8 pm

Aebelskiver, sometimes called Danish pancake balls, can be savory appetizers or sweet desserts. In this class, you will make several different types of batter and use a wide array of seasonally inspired fillings as you explore the possibilities this fun food presents. Students will have a chance to try out several types of aebelskiver pans and many tasty flavor combinations. Suitable for ages 16+. $65 ($55 ASI member)

Rhubarb in the Nordic Kitchen with Kristi Bissell

Virtual | Demo | Thu, May 18, 1–2:30 pm CDT

Celebrate rhubarb in all its forms! In this virtual class, Kristi will demonstrate a trio of rhubarb recipes, taking inspiration from Nordic ingredients and traditional dishes. From dessert to beverage and sweet to savory, this class will cover a range of ways to incorporate rhubarb’s tart flavor and beautiful color into anyone’s early summer kitchen. $25 ($20 ASI member)

Cooking with Springtime Wild Edibles with Maria Wesserle

In-Person | Demo | Sat, May 27, 1–3:30 pm

Spring is abundant with fresh greens and herbs! Join Maria Wesserle of Four Season Foraging in this handson class about identifying, harvesting, and preparing wild foods of spring with a focus on seasonal wild greens. Students will go home with a sample of pesto and a greater sense of confidence in foraging wild plants. Suitable for ages 16+. $55 ($50 ASI member)

Digging into Gravlax with Anna Sharratt

In-Person | Demo | Thu, June 1, 6:30–8:30 pm

Gravlax—literally “buried salmon”—is a traditional and delicious celebration food in Sweden. Anna Sharratt will walk students through the process of making this Scandinavian delicacy, from selecting a piece of fish to tasting the finished product, all while sharing opportunities for customizing flavors and accompaniments, from the traditional to the creative. $65 ($55 ASI member)