Join Patrice for an introduction to ASI’s Nordic Table program in this demonstration-based class. Prepare and share a light meal while exploring the central tenants of New Nordic cuisine, including seasonality and locally-sourced ingredients, and their applications to today’s Midwestern tables. The class will also touch upon how environment, migration, and trade have changed and preserved food traditions in both Scandinavia and Scandinavian American communities over the past 150 years. The menu and discussion will share just how diverse, colorful, and nutritious the Nordic Table can be!

This is a demonstration-style class and includes a light meal. Coffee and tea provided; additional beverages are available for purchase prior to class. Please note this menu contains fish, pork, gluten, and dairy (with a vegan main dish available) so please reach out if with questions about dietary accommodations.