The Scandinavian heritage is alive and well in North Idaho. 

The Coeur d’Alene Sons of Norway's annual cultural lunch of lutefisk, lefse, meatballs and traditional sides was sold out Saturday at Trinity Lutheran Church.

Lodge members described the gathering as both a celebration of ancestry and an open invitation to the wider community.

"It's so nice to have familiar faces," said Harald Haarfager Lodge #2‑011 President, Dave McManus. "We see people from every age group."

John Westweet, who grew up with the food, said the tradition remains meaningful. The meal featured lutefisk, potato lefse, meatballs, boiled potatoes, lingonberries and pickled beets.

“I grew up with that,” he said of lutefisk. “Not every holiday, but quite often.”

He looks forward to the meal each year “because I’m Norwegian.” 

His favorite part of the spread was straightforward: “All of it.”

Scott and Darla Tostengard attended for the first time. They had considered coming for years and found the calendar open this year. 

“Great way to spend lunch on Saturday,” Scott said.

Although Saturday was his first meal with the Sons of Norway, Scott has tried the dish before.

“It’s better than what I grew up around. If I went to a restaurant, I probably wouldn’t order it,” he said with a laugh. 

Scott said that keeping traditions alive, and sharing them, is a valuable mission. 

“Traditions are important, just to maintain respect for the history, and to show appreciation for what you grew up around, and what your family grew up around, and celebrating," he said.  

Taking part in a Sons of Norway event as non-members felt welcoming. 

“It's fun. You get to see it and experience it. They’re fun people," said Darla. 

Lefse bread is a unique dish. Potatoes are boiled, riced, mixed with milk, butter or cream and flour, then rolled thin and fried quickly on a hot griddle. Eaten with butter, or sometimes butter, sugar and cinnamon, the flatbread was described as a potato tortilla of sorts. 

Historically, lutefisk has been served boiled, but pretty much everyone prefers the modern cooking method of a simple oven. 

“Hands down the baked,” Garrett said, contrasting it with older boiled versions that could turn gelatinous or carry a strong aroma. 

Sons of Norway members Dave Jacobson, Char Garrett and Sharon Andreason stressed the lodge’s broader purpose. 

“The lodge has a mission to share our culture with the public,” Garrett said. 

Andreason recalled childhood gatherings in a small town without a formal Sons of Norway lodge.

"There were a group of close Scandinavians in our church, that every year, at this time, before Christmas, we would get together and have meatballs, lutefisk," he said. "And so, it kind of brings back that memory for my childhood.”

    The Coeur d'Alene Sons of Norway sold out both mealtimes for their annual Lutefisk lunch.
  

    Jerry Anderson tops his Scandinavian Lunch off which some pickled beets.