How to make a Swedish Smörgåsbord.
Renowned Swedish Chicago chef Ingvar Wikström is teaching a group of people how to put together a Swedish smörgåsbord. A tasting will follow
Swedes are known for their delicious Smörgåsbord for all seasons. Renowned chef Ingvar Wikström will introduce you to the secrets of creating it the Swedish way. A tasting of the Smörgåsbord will be served after the lecture, with salmon, Swedish style herring, limpa bread and cheese, jansson's temptation and Swedish meatballs..
The event at Swedish American Museum in Chicago begins at 7:00 PM Cost: $15 members, $20 non-members.
Ingvar Wikström ran Wikström's Delicatessen - since 1975 in Chicago's Andersonville, on Clark Street - for over 40 years. He came to Chicago from Ystad at the end of the 1940’s. Wikström performed his college studies in the United States and then caught “the fever.” He went back and forth between Sweden and the United States for a while and moved permanently to Chicago in 1960. Since then he spread the joy of Swedish food on this side of the Atlantic until 2007 when the store closed. Many prominent visitors have been in the store on Clark Street. Once, in fact, King Carl Gustaf and Queen Silvia but to Ingvar, every visitor to the store was a prominent person.
Swedish American Museum - www.swedishamericanmuseum.org
5211 North Clark St., Chicago. 773-728-8111
Curious about Swedish food? One of the easiest dishes to make, the "first temptation of the Swedes," the Jansson's Temptation is a tasty, rather simple dish to make, with an illustrious history. More info: http://www.nordstjernan.com/news/food/2167/