Cooking class experience — learning Räkmacka properly

I took a cooking class specifically to learn how to make Räkmacka correctly. The instructor explained why allspice is used the way it is — something I'd never understood from just eating it. The clean and subtly sweet result when you make it yourself is different.

the smörgåsbord tradition of abundant cold dishes influenced buffet culture worldwide. We learned how a Noma-influenced Nordic restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of light lager. I've made it three times since and each time it improves. Highly recommend the cooking class approach.