It should come as no surprise that Swedes are experts at comfort foods: after all, there seems to be a direct connection between shortening days and dropping temperatures and the body’s desire for warm, creamy, dairy-laden foods. Join Chef Scott Graden for a delicious and filling weekend cooking up many traditional favorites, including salmon smørbrød, potato sausage, jansson’s temptation, Hasselback potatoes, split pea & smoked ham soup, fennel sesame crackers, gjetost crème brûlée, and of course, Swedish meatballs with lingonberries. The course will begin with an evening social hour and film screening of Babette’s Feast to set the tone for the weekend. Then, students will be busy in the kitchen on days 2 and 3. On day 3, the class will culminate with a shared meal at around 4pm. Students may bring a guest to the meal.

You will need the following tools for this class:

On the first evening, we will gather for a social hour from 5-6pm with light snacks, and then screen the film at 6pm. On the final day of class, we will share a communal meal, beginning around 4pm, typically ending by 6pm.

• For both gatherings, please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner.
• Assorted containers for bringing food home; these classes often include abundant take-home goodies.
• A basket or box for those containers

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.