An In-Person Evening with Nichole Accettola: Scandinavian Everyday

Join Nichole Accettola—author of “Scandinavian Everyday” and creator of Kantine Bakery—for an in-person evening of cooking and eating. NOTE: iphone and ipad users, CLICK HERE to register for class if you don't see an orange "Tickets" button at right. What’s on the Menu: Seedy Crispbread with Roasted Parsnip Spread Mung Bean Fritters with Goat Cheese Hearty Harvest Braise Stew Celery Root, Kale & Parsley Salad with Anchovy Vinaigrette Rum Balls Nichole Accettola knows Scandinavian food isn't about elaborate restaurant plating and fussy little garnishes. It's about matching real life: what you cook after a long day, what you feed a table full of hungry people, what keeps well in the fridge for tomorrow's lunch, and what makes sense with the seasons. Nichole, the chef-creator of San Francisco's celebrated Kantine bakery and author of the book "Scandinavian Everyday," joins us for a 2.5-hour in-person class built around the pared-back, ingredient-forward cooking that is the true backbone of Nordic cooking. We'll start with a snack of seedy crispbread and creamy roasted parsnip spread while Nichole introduces you to her approach to Nordic cooking. From there, she'll demonstrate mung bean fritters with goat cheese, pulling a few hands in to help along the way. You'll hear Nichole's case for making mung beans a standard ingredient in your pantry and learn which secret ingredient gives these fritters their boost of umami richness. Everybody will practice shaping fritters, each of which has goat cheese hidden in its center, then pan-fry them to golden brown. Then, you’ll head to your stations and don your aprons. Working in groups of three, you’ll make pan-fried sourdough breadcrumbs spiced with fennel, cumin and coriander. You’ll mash anchovies—it’s not a Swedish dinner without tinned fish in some form, after all—and build them into our new all-time favorite vinaigrette, tasting it progressively at each step the way the pros do. And you’ll get lots of knife skills practice, including working with under-appreciated celery root and a trio of our other go-to fall vegetables. The result? A striking salad that’s surprisingly savory and rich in flavor and refreshingly crisp in texture. Then, you’ll sit down to dinner together with your fellow students and Nichole. In addition to the dishes you’ve made, you’ll also get a hearty bowl of Nichole Harvest Braise stew, which transforms the flavors of fall into a warming soup. Save room for dessert: we’re making a batch of Nichole’s ingenious rum balls that pastry scraps into a crowdpleasing dessert. As the evening winds down, you’ll have time to get your copy of “Scandinavian Everyday, which is included in every ticket, signed by Nichole. About Nichole: Nichole Accettola is a CIA trained chef and the owner of Kantine, a Scandinavian-inspired eatery in San Francisco. Her work has been featured by the San Francisco Chronicle, Time Out, and Eater. She is the author of the IACP award winning cookbook Scandinavian from Scratch. Our hands-on cooking classes are capped at 18 attendees. Students work in groups of three at fully equipped stations. Each attendee requires their own ticket. After registering, you will be asked to share your dietary needs, if any, with us. However, please note that Milk Street is not an allergen-free space; if your allergy is severe, please get in touch before registering to understand if this event is a good fit for you. You can reach us at [email protected]. Thank you to the 2026 Annual Sponsors of the Cooking School who make our events possible: Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA). FAQs Is this an in-person event? Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar here. What are my transport/parking options getting to the event? Parking garages: • Boston Harbor Garage (known as the Aquarium Garage) • 75 State Street Trains: • Aquarium stop on the Blue Line • State Street on Blue and Orange Line • Government Center on the Blue and Green Lines • Haymarket on the Orange and Green Lines, and multiple bus lines Bus Lines: • 4, 92, 93, 352, 354 The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them. Is my registration ticket refundable? No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests. Is a meal included? Yes. In addition to a welcome snack at the beginning of the event, you will sit down to a full dinner, served family-style, at about 7:45 pm. I have an allergy or dietary restriction. Can I still come? We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you. Are children allowed? Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class. How many people does one ticket cover? One ticket covers one attendee. How early do I need to arrive? You are welcome and encouraged to arrive up to 15 minutes before the event begins. I'm an Insider. Do I get a discount to the in-person classes? Yes! Insiders get 15% off their ticket. To access your discount, please send a message to [email protected]. This date doesn't work for me. Will this class be offered again soon? We offer in-person events on a limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon. Where can I contact the organizer with further questions? Write to us with any other questions at [email protected].