POULSBO — Even though lutefisk is among the most famous Norwegian delicacies, the Sons of Norway is leaving that to the likes of Eric Perkins and Charles Jensen during Viking Fest.

Instead, Sons members are toiling away in the lodge kitchen preparing for their annual Scandinavian luncheon, which is slated for 11 a.m. to 4 p.m. May 20 at the lodge in the heart of Little Norway.

With rulepulse, syltka, open-faced sandwiches, lefse and pickled herring on the menu, the ladies at the Sons haven’t lost their sweet tooth as they spent Thursday morning making krumkake.

“Krumkake is a Norwegian cookie that is a sugar cookie that comes out like a real thin waffle cone,” said Kathy Moncrief, who is president of the lodge’s ladies club.

Each year when Viking Fest comes around, a call goes out to all of the lodge members, asking for help with the luncheon preparations, Moncrief said.

“We always get a real good turnout and it’s some of the ladies club and other lodge members who always help out,” she said.

As Viking Fest has grown by leaps and bounds over the years, the luncheon remains reflective of the city’s heritage, she said.

“It’s one of the few things that’s still Norwegian and we like to keep our Norwegian traditions alive,” Moncrief added.

For Darlene Berge, Thursday’s krumkake-making party was a continuation of a skill she learned from her mother that she has passed on to her daughter.

“I began making krumkake when I was a teenager and I learned from mother, who was Swedish,” Berge said as she poured more of the sweet batter on to a lefse griddle.

Growing up around the Scandinavian culture, Berge said she enjoys many of the traditional dishes, but syltka is probably her favorite.

Thursday morning also found Jane Speer busily stacking krumkake for the May 20 luncheon.

“I’ve been doing this for about 10 years, and I learned from the ladies at the lodge,” she said.

While she isn’t Norwegian, her husband was and through him she became involved in the lodge, Speer said.

With many of the ladies preparing delicacies for the luncheon, Speer said it is becoming more and more important to get young people involved in the efforts.

“It’s been passed from one generation to the next and we need to get the younger set in here,” Speer said.