Danish cuisine has gained popularity in recent years thanks to the restaurant Noma, the undeniable charm of Copenhagen, and a continued interest in utilizing local foods. While not as fancy as the contemporary dishes of New Nordic cuisine, Smørrebrød has earned its own dedicated fans. Get to know Denmark’s unofficial open-face sandwich in this class with Jay Guerrero, where you’ll top homemade rugbrød with a variety of toppings: poached shrimp, avocado, crispy potato, and burnt scallion creme fraiche; pickled herring, shallots, radishes, and whipped chive butter; crisp bacon, tomato, and basil mayonnaise; roasted and shaved beet with orange, fennel, and goat cheese; and salt-roasted beef tenderloin, blue cheese butter, and wild mushrooms.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.