Cooking on a locally harvested cedar plank can infuse food with flavors that are beyond description—and the possibilities go far beyond fish! In this hands-on, participatory cooking class, you’ll prepare a three course luncheon, featuring planked ingredients in each course. Learn how to prepare, soak and effectively use planks to wow your friends and family (all techniques taught will apply for the home grill and oven, though you’ll use the wood-fired oven at North House). As always, seasonal, regional and sustainable foods will be featured. Your cooking class includes a recipe packet prepared by the chef to expand your cooking palette in your own kitchen. •Nicoise Salad with Planked Potatoes, Vegetables and Poached Egg •Cedar Planked Lake Superior Lake Trout, with Chive Butter and Lake Superior Caviar, •Planked Strawberry Shortcakes, Strawberry Basil Ice Cream