Dinner: Plant-Based Nordic by Chrissy Tracey, Bon Appetit’s First Vegan Chef
Saturday, February 5, 6–10 pm
A three course menu:
- Carrot lox on toast
- Vegan Swedish meatballs, potatoes, pickled beets, lingonberry jam, smashed peas
- Runeberg torte in a vegan reincarnation
Vegan chardonnay pairing.
Limited to 30 seats.
The dessert is named after the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, regularly enjoyed the torte with punsch for breakfast. Runeberg tortes are typically eaten only in Finland and are generally available in stores from the beginning of January to Runeberg’s birthday on February 5.
Event chair: Catherine
Sunday, February 27, 1 – 3 pm
It’s the time of year for “semla” (plural “semlor”) again! These traditional Swedish pastries are fluffy brioche buns with a hint of cardamom, filled with whipped cream and almond paste, then dusted with powdered sugar.
Get your “semlor” to go, or enjoy inside the Clubhouse, or outdoors by the Picnic Pavilion in a relaxed, wintery setting with coffee and other hot beverages.
“Semlor” have become a bit of an obsession in Sweden, as they are no longer only served for “Shrove Tuesday” (Swedish “fettisdag”, French “Mardi Gras”) sometimes appearing in bakeries before Christmas and all the way through Lent.
History has it that King Adolf Fredrik of Sweden died after consuming 14 of these creamy buns of goodness in 1771.
Sunday, February 27 marks “Quinquagesima” which is another way of saying 50 days until Easter. Related is “Quadragesima” which refers to the 40-day period of Lent. In Lent, many Christians commit to fasting, as well as giving up certain luxuries in order to replicate the account of the sacrifice of Jesus Christ’s journey into the desert for 40 days. So, before Lent starts on “Ash Wednesday”, let’s grab the last opportunity to indulge by “semla”.
Event chair: Peter
Swedish Waffle Day
Saturday, March 26, 1 – 3 pm
Inside the Clubhouse and/or outside by Picnic Pavilion
“Våffeldagen” (Waffle Day in Swedish) stems from a mispronunciation. The traditional Feast of the Annunciation, or “Vårfrudagen” (Our Lady’s Day) in Swedish sounds an awful lot like “Våffeldagen”, and so over time, this became less about the conception of Jesus, and more about crispy, delightful waffles.
In earlier times most Swedes were poor, living off the land and coping with a very harsh climate. Late March marked the start of the crop growing season and the increased availability of eggs and milk. As eggs symbolized the start of spring, it became popular to use them to make waffles to celebrate.
We’ll have an array of the traditional Swedish waffle irons that make thin, crispy, heart-shaped waffles.
Served with strawberry jam and sweetened whipped cream.
A variety of beverages available.
Suggested donation $5.
Event chair: Marianne