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New Scenic Café - The Second Cookbook - Seasonal Recipes   

Celebrate the seasons with chef Scott Graden to discover and create delectable recipes from the recently released New Scenic Café - The Second Cookbook. Ranging from sumptuous summer delights to hearty winter dishes, four separate courses inspire all levels of cooks to fill their minds and bellies with the bounty that emerges as we make that regular trip around the sun. Gain a world of insider knowledge as Scott provides expert tutelage that will not appear in the cookbook. Scott will share his inspiration for the recipes and cookbook, appropriate modifications, and useful tools. In addition, Scott will share his perspective on his resilience in the hospitality industry, his adaptations throughout COVID, and his experience writing the book. The first day of class will feature preparations for the meal the following day, along with discussions with the chef and author. The second day will feature the final preparations and an opportunity to share the meal with Scott and your fellow students pending safety recommendations. Each separate course includes one discounted New Scenic Café - The Second Cookbook for each student. Note: Registration closes one week prior to class. 

Please sign up for each course individually by date. Recipes are listed on northhouse.org with each course description.

Required Tools

  • Assorted containers for bringing food home
  • A basket or box for those containers
  • Beverage for communal meal
     
 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    11/19/2022 - 11/20/2022
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  -5 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  11/19/2022 - 11/20/2022

  • Times:  9am-5pm each day

  •  

  • As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

    This course is part of Winterers’ Gathering 2022! Plan to stick around for a weekend filled with northern stories, films, and more. The event begins on Thursday, November 17 and concludes on Sunday, November 20.

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    12/17/2022 - 12/18/2022
  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  4

     

     

  • Dates:  12/17/2022 - 12/18/2022

  • Times:  9am-5pm each day

  •  

  • As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    1/14/2023 - 1/15/2023
  • REGISTRATION FOR THIS CLASS OPENS SEPTEMBER 1, 2022 9:00 AM CT
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  6

     

     

  • Dates:  1/14/2023 - 1/15/2023

  • Times:  9am-5pm each day

  •  

  • Recipes for January 14 - 15, 2023

    Smoked beet / tomato jam / currants / beet vinaigrette
    Cauliflower puree / pine nuts / pecorino romano / browned butter|
    Potato sausage / red quinoa / baby turnips / peas & carrots / radish / buttermilk mustard
    Norwegian salmon / rutabaga & yukon puree / beet / buttermilk mustard / arugula
    Swedish mocha almond meringue torte / espresso buttercream / chocolate ganache / arctic sugar

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    2/11/2023 - 2/12/2023
  • REGISTRATION FOR THIS CLASS OPENS SEPTEMBER 1, 2022 9:00 AM CT
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  8

     

     

  • Dates:  2/11/2023 - 2/12/2023

  • Times:  9am-5pm each day

  •  

  • Recipes for February 11 - 12, 2023

    Red belgian endive / rouille / herb oil / greens / rye / sherry vinegar
    Golden beets / jicama / marcona almonds / creme fraiche / dijon / sherry vinegar
    Beef tenderloin / janssons frestelse / roasted beets / bearnaise / demi glace
    Gjetost creme brulee / lingonberries / pepparkakor

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    3/11/2023 - 3/12/2023
  • REGISTRATION FOR THIS CLASS OPENS SEPTEMBER 1, 2022 9:00 AM CT
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  9

     

     

  • Dates:  3/11/2023 - 3/12/2023

  • Times:  9am-5pm each day

  •  

  • Recipes for March 11 - 12, 2023

    Belgian endive / honeycrisp / danish blue / hazelnut / walnut oil / browned butter / herbs
    Split pea soup / mirepoix / yukon gold
    French lamb rack / king trumpets / porcini puree / foie gras butter / charred onion powder / galliano gelee / garlic confit
    Hazelnut & chocolate rulltarta / fig jam / amarena cherries

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    4/29/2023 - 4/30/2023
  • REGISTRATION FOR THIS CLASS OPENS SEPTEMBER 1, 2022 9:00 AM CT
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  9

     

     

  • Dates:  4/29/2023 - 4/30/2023

  • Times:  9am-5pm each day

  •  

  • Recipes for April 29 - 30, 2023

    Roasted carrots / bearnaise / buckwheat groats / chives / red onion
    Vitello tonnato / tuna aioli / celery hearts / caper berries / olives / meyer lemon
    Chilean sea bass / citrus / sauce vierge / peas / basil / mint
    Romeu e julieta / goat cheese mousse / guava gelee / milk crumb

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    5/27/2023 - 5/28/2023
  • REGISTRATION FOR THIS CLASS OPENS SEPTEMBER 1, 2022 9:00 AM CT
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

  •  

  • Instructor:  Scott Graden

  • Capacity Remaining:  1

     

     

  • Dates:  5/27/2023 - 5/28/2023

  • Times:  9am-5pm each day

  •  

  • Recipes for May 27 - 28, 2023

    Cucumber / herb oil / smoked labneh / dill / sesame & fennel seed
    Fennel sesame crackers
    Salmon burger / cucumber / fennel / cilantro / lime / wasabi mayo / brioche
    Hot-smoked salmon / thai chile / cilantro / summer succotash / soft-center egg / chanterelles
    Rhubarb custard tart / pickled rhubarb / whipped cream

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates.