For more information about these classes, contact Language Services at 920.403.4075.

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Scandinavian Holiday Appetizers 2014 (Icon Image)Download/import iCalendar file for this event.

Scandinavian Holiday Appetizers 2014

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Brown County Culinary Kitchen
2900 Curry Lane, Green Bay, WI 54311

About Scandinavian Holiday Appetizers 2014

During this time of year we all want to entertain and treat our friends, business customers and family with delicious appetizers. This year learn about how some of the cultures from around the world entertain. Scandinavian countries blend wonderful flavors of seafood, pork, breads, and pastries to create a delicious appetizing table of wonderful edible treats.

Jon Lutgen brings years of experience and training to the class. He is a graduate of culinary school in California and has worked in various ethnic restaurants. Jon operated a successful a catering business before becoming a teacher of high school culinary arts. He served on the advisory committee for Fox Valley Technical College's culinary school and is a certified ServSafe instructor for NWTC & FVTC.

Registration deadline is November 25, 2014

Available Pricing
$40 per person, includes instruction, food and materials

Cancellation Policy
Full refunds will be given up until the start of the workshop. Once the workshop starts, fees are non-refundable. Workshops are subject to cancellation if they do not have sufficient enrollment.

More Information
For additional information on this offering or others, please contact St. Norbert College Language Services at 920-403-3494 or language.services@snc.edu.

Please take note...

Registration for this set of classes is either closed or is full.

Please call Language Services at 920.403.4075 for more information.



---Customer Service Information for this Program---
St. Norbert College - Language Services | 100 Grant Street | De Pere, WI 54115
language.services@snc.edu | Phone: 920.403.4075 | Fax: 920.403.4083 | www.snc.edu/languageservices
Business Hours: Monday - Friday, 8:00a.m. - 4:30p.m.

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