Go behind the scenes of North House’s Birch Bark Bash fundraising dinner with Chef Scott Graden of New Scenic Cafe. Scott will take you step by step through the process of preparing (and eating) the delicious meal. The class will include a pecan tartlet topped with onion soubise, fig jam, blue cheese and frisée; braised lamb shank with semolina bread, chimichurri, and vegetables; tirimisu, mascarpone, coffee, rum, brandy and berries in addition to salted carrot and sour & bitter greens drizzled in béarnaise sauce; and gjetost creme brûlée with lingonberries madelformar.