Description
Date: July 11, 2026
9am – 4pm
Skill Level: Ages 12 and up, or by permission of instructor
Class Registration Fee: $90
Anyone visiting the Baltic countries of Estonia, Latvia, and Lithuania from the Upper Midwest would instantly feel right at home: craggy coastlines, forests of aspen and pine, and welcoming tables filled with hearty, flavorful, seasonal foods.
In this class, we’ll take a little trip through the cuisines of the Baltics, which bridge the flavors of Eastern Europe and the Nordic countries. Together, we’ll make rye bread, bright pink, refreshing šaltibarščiai (cold beet soup), and flaky savory pastries.
We’ll talk about the flavors and traditions beloved in the Baltics and how to bring them home to the Midwest, with fresh local ingredients.
Materials fee: (Paid directly to instructor during class): $45
Students need to bring the following supplies: Take-home containers for food, including a quart jar or tub and two boxes that can hold a eight medium cookies or pastries
Tricia Cornell shares her love of cooking, baking, and seasonal vegetables in classes at schools including North House Folk School, Duluth Folk School, and Bakehouse. She has written two vegetable-focused cookbooks, Eat More Vegetables (Minnesota Historical Society Press, 2012) and The Minnesota Farmers Market Cookbook (Viking, 2014), and written extensively about local food for Heavy Table, City Pages, Minnesota Monthly, Twin Cities Business, and many other publications.
