Join Chef Emily Taylor for a culinary journey through the rugged landscapes and refined flavors of the Nordic regions. Part-cooking class, part-history lesson, the class explores how a culture defined by survival and preservation evolved into one of the most influential gastronomic identities in the world.
Emily will intertwine demonstrations of Nordic cooking with discussion around the traditional uses of particular dishes and techniques like lactofermentation and yogurt-making and how they laid the foundation for New Nordic Cuisine. Journey through Nordic history, starting with the Vikings and the influences their trade practices had on traditional cooking practices through to the food tradition of the local indigenous people of the north before ending with the modern culinary movement birthed in the early aughts.
Class Menu:
- Simple porridge of savory oats with cheese, dried fruit, and meat
- Dried salted cod
- Blood In The Snow: skyr (yogurt) with fresh pressed ginger and beetroot juice
- Selection of lactofermented pickled vegetables with butter and light caraway rye bread
- Gravlax served on rye bread with mustard sauce, pickled onion, and dill
- Finnbiff with potatoes (traditional Sami meat and mushroom dish)
- Swedish cardamom buns
