Autumn Culinary Adventure Program
The Swedish culinary tradition is very much a culture of food storage. During the brief summer harvest, people gathered what they needed and saved it for future use. The long dark winter was always waiting around the corner and preservation of food was always important. Forests not only provide wild game but also mushrooms, lingonberries, blueberries, cloudberries and tunipers. The tastes from the forests are amazing and we are delighted to be able to share some of our food heritage with you! We hope you enjoy your meal or as we say in swedish `smaklig måltid´!
Day 1 (Marinating / pickling)
Arrival Sunday afternoon at Mora central station where you will be collected by minibus and brought to the accomodation in Orsa. Evening meal is served at 17:30 after which we will introduce the program for the 4 days.
Kitchen session 1: Preservation of food has always been important and these days it is all about taste. Together with our chef, we will be curing some local char fish using traditional swedish recipies. We will also show you how to pickle baltic herring. By working on these at the start of the coarse we will be able to get a taste of the work before leaving on Thursday.
Day 2 (Lingon)
Breakfast: served at 7:30.
Morning meeting: The plan for the day will be presented. We will study the map for the morning excursion and recommend suitable clothing for the trip. The recipe for the evening meal will also be discussed with special emphasis on the forest mushrooms and berries.
Departure: At 9:00 the bus will leave for the forest north of Orsa where we will be searching for blueberries, lingonberries & forest mushrooms.
Swedish Fika: Morning `fika´will be provided in the forest around the fire.
Lunch: 12:30 at the accomodation
Kitchen session 2: Our chef will guide you through the afternoons activity;
Starter: Chantarelles crostinis
Main coarse: Swedish meatballs with lingonberries
Desert: Swedish cheese cake (pudding)
Day 3 (Elk / arctic charr)
Breakfast: Served at 7:30.
Morning meeting: The plan for the day will be presented. We will study the map for the morning excursion and recommend suitable clothing for the trip. The recipe for the evening meal will also be discussed with special emphasis on the king of the forest, the Elk or the arctic charr.
Departure: At 9:00 we will take the bus to a local hunting `stuga´ or to the lake to fish for the arctic charr.
Swedish Fika: At the hunting `stuga´ we will meet a Swedish Elk hunter who will show us around and give a short history of the Elk hunting traditions. Of course the morning `fika´will be provided as usual. We will be provided with the Elk meat for the evening dinner. Alternatively we will spend the morning fishing at the lake with morning `fika´ by the lake.
Lunch: Lunch will be eaten back at the accomodation.
Kitchen session 3: Our chef will guide you through the afternoons activity in the kitchen;
Starter: Nettle Soup
Main coarse: Swedish Elk recipe or arctic charr recipe
Desert: Blueberry pie
Day 4 (Wood grouse)
Breakfast: Served at 7:30.
Morning meeting: The plan for the day will be presented. We will study the map for the morning excursion and recommend suitable clothing for the trip. The recipe for the evening meal will also be discussed with special emphasis on wood grouse & tunipers both of which can be found in the local forests.
Departure: At 9:00 we will take the bus to a local cheese farm (Hansjömejeri).
Cheese farm: The owners will give us a guided tour and some cheese tasting will be included in the visit.
Swedish Fika: The morning `fika´ will be at the accomodation where we will make a `smörgåstårta´ sandwich cake.
Lunch: 12:30 Lunch will be eaten at the accomodation
Kitchen session 4: Our chef will guide you through the afternoons activity in the kitchen;
Starter: Creamy mushroom soup
Main coarse: Wood grouse with hint of juniper
Desert: Cloudberry parfait
Day 5
Breakfast: 8:00
Presentation time: Each participant recieves a personal apron and a recipe folder.
Morning `fika´: 10:00. We summarise the course over a cup of coffee & cake.
Finish: The participants are driven to the central station in Mora where they can get transport to the airport at Stockholm Arlanda.
Please note: We try as far as possible to gather our ingredients from the wild and as such we cannot always guarantee that we can find the wild mushrooms, berries, fish etc. What we cannot find in the wild, we will buy from the local markets & shops.