The Nordic Kitchen cooking demonstrations at Norsk Høstfest are a popular attraction that offers visitors a chance to experience Scandinavian cuisine in a unique and exciting way. The demonstrations feature professional chefs who are experts in preparing traditional Scandinavian dishes, from smoked salmon to meatballs and everything in between. The chefs share their knowledge and techniques with the audience, offering tips on how to cook and serve the dishes at home. The demonstrations are not just informative but also entertaining, as the chefs are known to engage the audience with their humor and personality.
Visitors to Norsk Høstfest can expect to learn about the unique flavors and ingredients of Scandinavian cuisine while being entertained by the charismatic chefs. The Nordic Kitchen cooking demonstrations are a great way to learn about Scandinavian culture and discover new and exciting dishes to add to your culinary repertoire.
PREVIOUS YEAR’S CHEFS
Stig Hansen
Born in Denmark and after 40 years abroad he is now living back in Denmark cooking for international guests at Hotel Randers. Hansen has been helping people across the world explore, discover or rediscover Danish culinary heritage. Learn how to dish up delicious servings of authentic Danish cooking with Old World recipes. He is the author of the award-winning cookbook: Cooking Danish, A taste of Denmark.
Patrice Johnson
Patrice Johnson is a self-described Nordic food geek and meatball historian. From lutfisk to waffles, she loves to spin traditional Nordic recipes into the modern fare. Patrice is the author of Land of 10,000 Plates: Stories and Recipes from Minnesota and Jul: Swedish American Holiday Traditions. She lives in Roseville, Minnesota with her husband and three rambunctious cats, and teaches Nordic cooking classes throughout the Twin Cities and beyond.
Kristi Bissell
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way.
Kristi is a native of Minneapolis, Minnesota and currently resides in Omaha, Nebraska. She attended the Institute for the Culinary Arts in Omaha and is a self-taught photographer. She is the food editor for The Norwegian American newspaper and a frequent contributor to Nordstjernan, The Swedish Newspaper of America. Kristi also teaches Scandinavian cooking and baking classes at the Vesterheim Folk Art School and the American Swedish Institute.
