MINNEAPOLIS — As part of the five-month celebration of winter at Four Seasons Hotel Minneapolis, consulting chef and restaurateur Gavin Kaysen and his Mara staff - including Executive Chef Martín Morelli - will collaborate with Swedish chef and Team USA culinary director Sebastian Gibrand on a Scandinavian menu and interactive culinary experience.
Four Seasons is hosting "A Winter's Table" on Thursday, Feb. 1 beginning at 7 p.m.
This outdoor and indoor experience will kick off in the Hotel's Nordic Village and extend into Mara with Aquavit, canapés, a five-course meal, and optional wine pairings to follow.
The cost is $295 per person.
Here's the recipe for a simplified version of the Bacalao Croquettes:
Ingredients:
5 each Russet potato
2 tbs spoons AP flour
2 tbs spoon butter
2 cup bacalao
1 cup whole milk
1 each bay leaf
1 medium-leak small diced
2 stalks of celery small diced
1 cup of panko
2 eggs
Instructions:
- Bake the russet potatoes in the oven until tender. Let them cool down at room temperature, peel, and smash.
- Start by cooking the celery and leaking it using the butter in a medium-sized pan.
- Add the bay leaf.
- Once the vegetables are translucid, add the flour and cook the flour for about 5 minutes on low heat.
- Add the milk and cook until getting a cream sauce consistency.
- Add the bacalao and mix. Remove from the fire and fold the mashed potatoes.
- Add salt and pepper to taste.
- Let the mix cool down. Make small balls and use the egg and panko to bread them.
- Fry until golden brown. Serve hot.