Calendar
Special Events
Syttende Mai — Constitution Day
Midtsommer Gala — 20th Anniversary
Crossings 2025 — 200 Years of Norwegian Immigration to North America
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On Display at Norway House
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Events at Mindekirken
Savoring Memories: A Food Writing Class with Brenda Hudson
Explore your memories and reflections of food and use sensory details to create vivid and evocative descriptions of your experiences with simple and fun writing prompts.
2nd Annual Lutefiskfestivalen
The inaugural Twin Cities Lutefisk Festival—hosted at Norway House—will welcome award-winning Norwegian chef, Rune Veslum, and his team to prepare lutefisk the “Norwegian way,” with traditional sides. Beer, aquavit, and other alcoholic/non-alcoholic beverages will be available.
Doors open at 6:00pm. Entertainment and cash bar. Dinner service will begin at 7:00pm.
Free parking available.
Refunds available only if event is cancelled.
Spring Rømmegrøt Luncheon — Mindekirken's Alle Kvinner
https://norwegianlutheran.elexiochms.com/external/form/c04e2b62-cf47-41ee-93ea-c0798cf029e8
Spring Dinner: An Evening to Celebrate Spring Grove
Norway House is partnering with the Giants of the Earth Heritage Center in Spring Grove to bring a taste of Minnesota’s first Norwegian settlement in Minneapolis! A charming and vibrant town in Southeastern Minnesota, Spring Grove is a perfect focus as we work to highlight the many vibrant historically Norwegian communities around the United States. Onsite security provided.
Krumkake with the Flavors of Spring
Crispy, delicate krumkake cookies are usually associated with Christmas. However, you can enjoy krumkake all year long! By switching up the flavors, we can make krumkake for any occasion. In this spring-themed class, we'll make strawberry cardamom krumkake and lemon lavender krumkake. We'll cover the basics in this hands-on class, but most of our time will be spent making cookies, so all skill levels are welcome! Bring an apron and a container so you can take home cookies.
Heidi Eger is perhaps best known as our “Lefse Guru” and also runs a lamb farm near Spring Grove which will provide the meat for the fårikål (lamb in cabbage) at our Spring Dinner: An Evening to Celebrate Spring Grove.
Spring Lutefisk Dinner — The Norwegian Glee Club of Minneapolis
Presented by the Norwegian Glee Club of Minneapolis
Seatings at 12:30pm, 2:00pm, and 3:00pm
$29 | General Registration
$10 | Ages 7-12
6 & under are free
Decorate Viking and Norwegian-American Cookies with Amy Decker
Add color and humor to your Syttende Mai dinner with a cheerful Norwegian flag and bearded Viking cookies. Amy Decker, former owner of OFB Bakery in Homer, Alaska, and Alma, Wisconsin, will teach you how to decorate cookies that are small pieces of edible art. They brighten your celebrations and are sure-fire sellers at bake sales.
Krumkake with Springtime Flavors - SOLD OUT
Crispy, delicate krumake cookies are usually associated with Christmas. However, you can enjoy Krumkake all year long! By switching up the flavors, we can make krumkake for any occasion. In this spring-themed class, we'll make Strawberry Cardamom Krumkake and Lemon Lavender Krumkake. We'll cover the basics in this hands-on class, but most of our time will be spent making cookies, so all skill levels are welcome! Bring an apron and a container so you can take home cookies.
The instructor, Heidi Eger, is also the teacher of Norway House's highly popular lefse classes.
Make Fårikål, the National Dish of Norway - Sold out!
Make the national dish of Norway—Fårikål! This is a dish where the result is much greater than the sum of its parts. Lamb, cabbage, and simple seasonings create a flavorful and satisfying dish. Learn the technique for making this Norwegian favorite.
We will make Fårikål, cucumber salad, and boiled potatoes together. Your instructor, Heidi, raises 100% grass-fed lamb, so she will also give you a primer on how to shop for and cook with different cuts of lamb. We'll be shortening the normally long cooking time for stew by using an Instant Pot, so we'll finish our class by sharing a meal.
SOLD OUT: Evergreen Foraging with Maria Wesserle
Join Maria Wesserle, founder of Four Season Foraging, to learn which evergreens to harvest and which to avoid. Together, you will go over the identification of different evergreen species and how to use them. This class will focus on traditional uses as you make pine-infused vinegar, pine switchel, hot tea, juniper salt, and a bit of juniper butter to spread on tasty slices of rye bread. Suggested age 16 and up (those under 18 should be accompanied by an adult.)
SOLD OUT: Coulibiac with Max Stevenson and John Twedt
Coulibiac—salmon, dill, rice, mushrooms, and other good things, baked in a decorated pastry—is one of the best dishes to journey around the Baltic Sea. Join Max Stevenson and John Twedt as they break down how to make the classic coulibiac of salmon, a Thai-inspired version, and a dessert version.
