There’s something invigorating about enjoying fresh Scandinavian delights in the springtime. Join Chef Scott Graden, owner of the New Scenic Café, for a scrumptious Easter weekend highlighting inventive, traditional open-face sandwiches with Danish rye bread(rugbrød). Make Räksmörgås, with shrimp, tomato, dill and chives; Norwegian salmon with rutabaga purée, beet, and cider gastrique; Ǣg & ost (boiled egg and havarti) with watermelon radish, cress and arugula; Ǣbleflæsk (smoked pork loin) with roasted apple, onion, and thyme. Top it all off with sweet snitters including chokladsnitter, muskotsnitter (nutmeg), saffron snitter, hindbærsnitter (raspberry).

Celebrate spring as you learn to prepare colorful northern dishes and treats. On day two, the class will culminate with a shared meal at around 4pm. Students may bring a guest to the meal.