• 3 Hour Cooking Class Experience Hosted at Local Distillery
• A Cocktail Tasting Flight Featuring Four “Mini” Cocktails (or Mocktails)
• Private Access to Norseman’s Event Space
• Engaging and Interactive Cooking Class with Spirits
• Welcome Whipped Ricotta Appetizer
• Make and Enjoy a 3-Course Dinner (Menu Below)
• All Ingredients Needed for your Cooking Class Experience
• Access to all Needed Equipment and Materials
• Take-home Recipe Cards
• Local GetKnit Gurus to Guide You

Get whisked away this winter on our newest culinary experience, ‘Cooking at the Distillery: Sip, Sauté, and Savor’ at Norseman Distillery.   Join us for an unforgettable culinary experience that blends craft spirits, cooking, and creativity!   As part of this experience, guests will sip on handcrafted cocktails featuring Norseman Distillery’s locally crafted spirits, while cooking up some fun alongside the chefs from Way Cool Cooking School in a hands-on and demonstrative class.  This interactive evening is the perfect pairing with plenty of opportunities to “sip, sauté, and savor”.

To begin this event, our GetKnit Gurus will be ready to welcome you at Norseman Distillery in N.E. Minneapolis – which opened in 2013 making it the first (legal) distillery in Minneapolis since prohibition.  After getting checked in, you’ll be invited to take a seat in Norseman’s private event space, “the private garden”, and enjoy your included cocktail tasting flight featuring four “mini” cocktails, each highlighting a different small-batch spirit from Norseman’s diverse line-up.  Not indulging in spirits?  No worries!  At time of registration, you’ll be able to opt in to receive a mocktail flight instead!  Perfectly paired with our handcrafted beverages, we’ll be invited to enjoy a house-made appetizer featuring Norseman’s whipped ricotta with hot honey, pistachios, pepper flakes served with bread and crackers – all to help kick off the culinary experience for our evening together.

Once we’ve settled in, we will meet our partners from Way Cool Cooking School, who’ve been bringing people together in the kitchen through food experiences for over 20 years!  Under the guidance of their qualified, personable and professional chefs, we will first get an engaging and informative chef-demonstrated lesson on how to make a “Dirty Martini” Salad.  They will start by walking us through how to build salads with balanced textures and flavors, and also discuss tips for working with strong-flavored ingredients like blue cheese and olives.  From there, we will roll up our sleeves and work along with the chefs to make a perfectly composed  “gin-naigrette” using Norseman’s Vapor infused gin.

From there, we will turn our attention to the main course for the evening and create an elevated and show stopping dish featuring a one-pan Pomegranate Balsamic Glazed Chicken with a Root Vegetable Hash.  We’ll start by learning how to create a perfectly seared chicken breast, as well as restaurant-level pan sauce techniques.  As our chicken rests, we will heat things up with Norseman’s Harvest Whiskey and learn how to deglaze our pans with this smooth bourbon – which will serve as our base for sauce.   Once we’ve achieved “perfection” we will finish things off by making our hash featuring seasonable root vegetables.

As our dinner simmers and its intoxicating aromas fill the air – we’ll be invited to begin eating the fruits of our labor and enjoy our first course, our “Dirty Martini” Salad with crisp romaine, tomatoes, blue cheese crumbles, olives, and dressed with our hand-made vapor-infused “gin-naigrette”.  After we’ve enjoyed our salad course, the culinary team will help us serve up our restaurant quality main course from our tabletop burners.  To round out our dinner, we will enjoy chef-made Rum-Soaked Bread Pudding with Caramel & Flaming Sugar Cube made with Norseman’s spiced rum.    A full overview of our “Sip, Sauté and Savor” menu is as follows:

• Course 1: Chef Demonstrated Dirty Martini Salad with Hands-On Vinaigrette: Crisp romaine tossed with tomatoes, blue cheese crumbles, and olives, dressed with a hands on vapor-infused “gin-naigrette” featuring Norman’s gin! composed vinaigrette

• Course 2: Hands-On Pomegranate Balsamic Glazed Chicken & Root Vegetable Hash:  Seared chicken glazed with pomegranate whiskey balsamic sauce and served with a rustic root vegetable hash.

• Course 3: Chef-Prepared Rum-Soaked Bread Pudding with Caramel & Flaming Sugar Cube:  Warm, decadent bread pudding, drizzled with drunken rum caramel sauce, and finished with a flaming sugar cube.

With bellies as full as our hearts, new skills learned and new friends made – we will head home with recipe cards featuring all of the items on our menu, so we can recreate this elevated but approachable meal in the comfort of our own homes anytime we please.