Norwegian Open Faced Sandwiches and Festive Cakes-Sons of Norway members save $20!

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Join Darlene on a culinary adventure as she helps you explore, discover, or rediscover your rich Norwegian culinary roots. The morning will begin by preparing a flavorful, beautiful, and healthy open-faced sandwich (smørbrød). Demonstrations and hands-on practice will reveal how easy it is to prepare delicious gravlax (marinated salmon), along with meat and vegetarian sandwich combinations. You’ll help prepare side-dish compliments to the smørbrød, and learn ways to arrange a beautiful buffet table. The morning session culminates with a smørbrød buffet lunch. In the afternoon, learn to prepare a traditional Norwegian “cake table,” with cakes appropriate for birthdays, Syttende Mai, confirmations, graduations, and weddings. The class will prepare a number of Norwegian favorites, such as bløtkake (cream layer cake filled with fruits and berries); kvæfjordkake, or “World’s Best Cake” (meringue-topped cake with a pudding filling); epplekake (Norwegian apple cake topped with lightly sweetened whipped cream); and kransekake, the “Queen of Norwegian Cakes,” (an almond wreath cake baked in graduated rings to form a cone). The day will finish with coffee and cake sampling. All recipes are included in the class hand-out. There is an ingredients fee, payable to the instructor.

Darlene Fossum-Martin, of Decorah, Iowa, is a third-generation Norwegian, who grew up on a small farm near Spring Grove, Minnesota, the first Norwegian settlement in the state. She is both a woodworker and Norwegian food specialist. She has always had a passion for the folk arts and the way her Norwegian forefathers expressed themselves through their work with their hands and hearts. She says her cooking style is shaped by the Norwegian foodways of her ancestors. Her strengths in Norwegian cooking come from the women in her family, as well as the years she spent living in Norway. Darlene has taught traditional Scandinavian immigrant food classes for adults and children of all ages throughout the Midwest, Colorado, and at John C. Campbell Folk School in North Carolina. Darlene says, “What better way to keep traditions alive for future generations than sharing these time-honored recipes of our immigrant forefathers?”