3-20-25 6:00-8:00PM

Join Patrice for an introduction to ASI’s Nordic Table program in this demonstration-based class. As we prepare and share a light meal, we’ll explore the central tenets of New Nordic cuisine, including seasonality and locally sourced ingredients, and their applications to today’s Midwestern tables. We’ll also touch upon how environment, migration, and trade have changed and preserved food traditions in Scandinavian and Scandinavian-American communities over the past 150 years. Our menu and discussion will share just how diverse, colorful, and nutritious the Nordic Table can be!

This class includes a light dinner, appetizer, salad, vegetarian barley risotto, dessert, and coffee. Please notify ASI of any dietary restrictions in advance.

Thu, Mar 20, 2025

4-12-25 2:00-4:00PM

Variously known as kringle, Danish puff, or kringler, an almond-laced pastry is a part of many families’ baking traditions. But where did this popular treat originate, and why does it have so many names? We’ll discuss the many variations, from pie crusts to breads to jam-filled pastries. Then instructor Patrice will share two of her favorite versions, along with tips and tricks to bake the perfect kringle at home. You’ll be prepared to head home and host a classic coffee party!

5-29-25 6:00-8:00PM

Dive into the world of the smörgås, the Swedish open-faced sandwiches so important to Swedish cuisine. Participants will discuss the special place open-faced sandwiches hold in the Nordic countries, the crucial elements to building a perfect smörgås, and practice eating them! Nordic food guru Patrice will lead students through a whirlwind tour of her favorite combinations, from classic toppings to fun Midwestern twists.

This is a demonstration-style class and includes a light meal. Coffee and tea are provided; additional beverages are available for purchase prior to class. Please confirm dietary restrictions with ASI upon registration.