Scandinavian Cuisine

Scandinavian cuisine has attracted a lot of attention over the past decade for its innovative and exceptional fine dining, commitment to culinary tradition and its adaptability to a fairly unique land and seascape. After featuring The New Nordic, in our cookbook club series, it seemed important to expound on the subject, exploring the cuisine of the region at large. Conveniently, many comparisons can drawn to the culinary traditions of this Northern reach and that of Maine: smoked seafood, pickles and preserves, storage of root vegetables, rye and seeded breads, making use of game, when available and more. In this class, we will review the history of Scandinavian cuisine, some modern advances in the world of culinary arts and review the staples of the cuisine. The class will culminate in multi-course feast including a gorgeous array of smorrebrod, (pickled herring with egg salad, radish & tarragon, watercress creme, smoked salmon, pickled cucumber, dill and chips), Swedish meatballs with lingonberry jam and lightly pickled cucumbers, mackerel buckwheat and pear salad and rhubarb and rye bread pudding.