Spring’s arrival on the shores of Lake Superior brings a whole new way of eating. Tart rhubarb reawakens our taste buds. Salads take on fresh identities. We start thinking of campfires. This class explores the flavors of the northern transition in foods and ingredients. We’ll use rhubarb in a chutney, a rye snacking cake, and pickles. Swedish cardamom knots bring beauty to a breakfast, while seeded crackers pair well with an evening's toast of homemade akavit. We’ll clear our pantry of the last bits of wild rice with an unexpected use, and bring the flavors of the campfire to gooey, bready twists of a babka. Notably, we'll each create a smorgastorta, the Scandinavian sandwich loaf, yet layered with more modern fillings. “Frosted” with cream cheese and artistically garnished, it’s a showstopper. Note: Students should come prepared with a cooler or other refrigeration to transport a finished smorgastorta to their homes at the end of the second day.

Required Tools 

• Students should come prepared with a cooler or other refrigeration to transport a finished smorgastorta to their homes at the end of the second day.