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Minnesota Cooking SchoolsNeighboring Wisconsin is known as the Dairy State, but Minnesota has its own thriving dairy industry. The state produces some of the best cheese in the U.S. Freshwater fish, especially pike and trout, and the locally raised beef also are excellent. Wild rice and morel mushrooms are Minnesota specialties. And don't forget fresh-picked apples from the state's many orchards. Much of the cooking could be called traditional, with strong influences from the state's immigrant groups. More important may be the portions, which are often large, and the popularity of meals served family style. Smorgasbords and buffets are plentiful. Among the Scandinavian specialties to look for are lefse (a bread made from potatoes that's best when it's paper thin), smoked and pickled herring, sardines, extra-thin Swedish pancakes and meatballs. Inventive cuisines abound as well, especially in such urban areas as Minneapolis and St. Paul. Minnesota Cooking Schools
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