Day 1 (Curing)
Arrival in the afternoon at Mora central station where you will be collected by minibus and brought to the accomodation in Orsa. Evening meal is served at 18:00 after which we will introduce the program for the 4 days.
Kitchen session 1: During this first kitchen session our chef will show you how to cure some artic charr fish and baltic herring with a variety of flavours.
Day 2 (Charr fishing & Outdoor winter cooking)
Day 3 (Mulled Wine)
Kitchen session 3: After the Christmas market we will take it easy in front of the fire with some Mulled wine and ginger bread biscuits. Later in the afternoon our chef will guide us through making a traditional Swedish dish with raw products from the Dalarna region. Here are some of the Christmas dishes: Janssons temptation (Janssons frestelse), prince sausage (prince korv), beetroot salad (rödbetssalad), red cabbage (rödkål), rice pudding (risgrynsgröt), pickled herring (inlagd sill), Christmas ham (julskinka).
Day 4 (Baking)
Kitchen session 4: During this kitchen session we will be making ginger bread (Pepparkaka) and saffron buns (Lussebullar). The smells and atmosphere from advent and Christmas will all be there. Our chef will also guide you through making a traditional Swedish winter dinner with raw products from the Dalarna region.
Day 5 A Swedish winter menu
Day 6 (Final day)