Kristen Rasmussen de Vasquez butters homemade rye bread, then tops some of her “West Coast Nordic” smørrebrød with cured herb-salted salmon and others with plant-based garnishes.

What happens when you combine classic open-faced Danish sandwiches with West Coast ingredients and techniques? Join culinary nutrition expert (and regular Edible East Bay contributor) Kristen Rasmussen de Vasquez for a pop-up featuring “West Coast Nordic” smørrebrød (“buttered bread” in Danish) along with her spin on a Scandinavian red berry pudding and garden herb sun tea. The meal takes place at Top Leaf Farms, a lush rooftop garden in Berkeley where much of the produce used in the meal originates. Guests are invited to take home their place setting: a lovely slab plate and small bowl made by local craftsman Steve Thompson of Euclidean Building. Items served may include fish, dairy, and gluten; some proceeds from the event are donated to the farm. Cost: $65. Info and tickets: here

Read our Fall 2016 story about Top Leaf Farms.

Learn more about Kristen Rasmussen de Vasquez at rootedfood.com.

Rooftop Garden Smørrebrød
Sunday August 13, seatings at 1 or 3pm
Top Leaf Farms 
2201 Dwight Way, Berkeley 

Photos: Kristen Rasmussen de Vasquez