About this Event
Part-cooking class, part-history lesson, the class explores how a culture defined by survival and preservation evolved into one of the most influential gastronomic identities in the world. Emily will intertwine demonstrations of Nordic cooking with discussion around the traditional uses of particular dishes and techniques like lactofermentation and yogurt-making and how they laid the foundation for New Nordic Cuisine. Journey through Nordic history, starting with the Vikings and the influences their trade practices had on traditional cooking practices through to the food tradition of the local indigenous people of the north before ending with the modern culinary movement birthed in the early aughts.
Class Menu:
- Simple porridge of savory oats with cheese, dried fruit, and meat
- Dried salted cod
- Blood In The Snow: skyr (yogurt) with fresh pressed ginger and beetroot juice
- Selection of lactofermented pickled vegetables with butter and light caraway rye bread
- Gravlax served on rye bread with mustard sauce, pickled onion, and dill
- Finnbiff with potatoes (traditional Sami meat and mushroom dish)
- Swedish cardamom buns
About Chef Emily Taylor:
Chef Emily has been dabbling in the food industry ever since a fateful dinner at Ten Tables back in 2007 where she was served a simple Spanish squash soup that was so inspiring she just had to figure out how to make it herself. Since then she has continued to explore cultures and regions through travel and food. After an extended journey through Scandinavia, the Nordics and northern Europe in 2018, she became enamoured with the ability of Nordic cuisine to be traditional, cozy and yet at times deeply sophisticated. Determined to fill the Nordic food gap in the Boston area, she began holding annual Hyggefest suppers at home for lucky friends, and most recently held several popular Nordic Cafe popups at local farm-to-table restaurant, Urban Hearth. One of Emily's greatest joys is to share a table with mirthful guests enjoying accessible and nourishing food together learning about the places and peoples of the world through deliciousness.
This class is BYOB - feel free to bring your favorite beer or bottle of wine, especially if it would pair well with dessert.
Please note: if for any reason a class needs to be cancelled, we will do our best to reschedule the event to another date. Refunds will be given to those unable to make the new date, and refunds will be given if a class is cancelled with no new date.
Event Venue & Nearby Stays
LexMedia, 1001 Main Campus Drive, Lexington, United States
USD 65.87
