Sunday November 24th: Super Scandi(navian)
Last year when attending Terra Madre in Italy, I purchased a seat for The Theater of Taste. Magnus Nilsson stood at the head of the room behind a stovetop and demonstrated how to cook scallops over burning juniper branches and served it over a bed of moss….in a standard kitchen; it was glorious! You don’t have to be a Slow Food member to attend. Bring a partner, a friend, or come solo and learn something new about modern Scandinavian foods, Magnus Nilsson style. (I think he’s super.)
This class takes place in my (Jessica Bongard’s) home kitchen located in Jericho, VT. I find Magnus Nilsson’s philosophy and artistry about food awe inspiring. There is not enough time to talk about it. But we can scratch the surface over a few of his dishes. “If it tastes good, it is right, and if it doesn’t taste good try again.”–Magnus Nilsson
Slow Food VT members get a $5 cash in-hand discount upon arrival.
Broth of Autumn Leaves – there are actual leaves involved, along with mushrooms and moss
Steamed & Pickled Onions - served over grains and grain vinegar, fermented carrots with kale juice
Pine Bark Cake - pine bark flour is used in the cake base and topped with a cream-mousse
A batch of homemade bitters will be available for tasting along with Linseed (flaxseed) crips.
Check out Sweet Lime Cooking Studio’s Facebook page for photos of this and previous classes.
What you’ll get:
You’ll go home with a full stomach of Scandi goodness and recipe packets including photos of each dish taken by yours truly.
What better time than now to join the largest food-based organization in the world? Support Good, Clean and Fair Food with Slow Food Vermont! Click here to become a member.
All profits from Sweet Lime’s series of classes in collaboration with Slow Food VT go directly to Slow Food VT.