| INSPIRED COOKING |
| Duck – Game Season Classic (Seasonal theme from 20 August until 18 October 2008) |
| Classic French Meat Dishes |
| Truffle Deluxe (Seasonal theme from 1 September until 31 October 2008) |
| Chocolate Deluxe |
| Best of the Mediterranean |
| Lobster, Duck Liver and Caviar Deluxe |
| A Magical Christmas (Seasonal theme from 8 November until 20 December 2008) |
| Midwinter Delicacies – Burbot, Roe and Blinis (Seasonal theme from 7 January until 29 February 2008) |
| Into the Summer (Seasonal theme from 1 May until 30 August 2008) |
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INSPIRED COOKING To the top |
Located in the idyllic setting of the restored warehouse of Restaurant Nokka, the skilfully designed, state-of-the-art Kitchen Kokka is just the place for an unforgettable evening. Spend an evening cooking under our professional guidance, yet in a relaxed atmosphere.
Alternatively, you can hold your meeting here and finish the day with an evening at Kokka. The basic rate includes instruction, ingredients, dinner enjoyed together, facilities and recipes. Depending on the theme, the time spent in the kitchen is 1.5-2.5 hours.
We have a number of pre-planned themes, but we can also offer a specially tailored evening for your group – the only limit is your imagination. Training by a sommelier is also available. The ideal group size for the kitchen is 8-10 people but we are happy to customise our themed Kokka evenings for bigger groups, too, with the group’s size in mind. These evenings can include fun cooking, wine tasting, after dinner drinks, bar themes, etc.
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Duck – Game Season Classic (Seasonal theme from 20 August until 18 October 2008) To the top |
| Our duck cookery class is one of the all-time favourites at Kokka. Learn how to cook with duck and get exciting facts about the best ingredients of the game season, the perfect accompaniments for traditional potted duck and good starters and desserts for duck dishes. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together
MENU
Salla Reindeer served with Celery Mousse and Cranberry Vinaigrette *** Risotto of Seasonal Finnish Wild Mushrooms with Chanterelle-Wine Foam *** Potted Duck served with Red Cabbage and Creamy Duck Gravy *** Iced Cranberries à la Nokka
Price €137per person (minimum charge €798)
Includes food, recipes, facilities and training by chef.
Drink package €85 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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Classic French Meat Dishes To the top |
Ideal for meat lovers and grill gourmands! After this class, you will be able to create a delicious steak dinner with all the trimmings in your own kitchen and turn out a millefeuille, that French classic, in no time at all.
Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package).
Dinner together
MENU
Traditional Steak Tartare ***
Onion Soup au Gratin ***
Grilled Entrecôte, Red Wine Sauce and Potato Croquette ***
Millefeuille of Vanilla & Fruit Creme
Price €137per person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef.
Drink package €85 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7). |
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Truffle Deluxe (Seasonal theme from 1 September until 31 October 2008) To the top |
| This menu brings together the famous and revered truffle and the Lapland Puikula, a potato variety dubbed “the truffle of the North”. These two fine ingredients elegantly compliment each other throughout the meal. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together MENU Cold Potato & Truffle Soup
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Fried Sea Crab served with Truffle Pasta
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Glazed Piglet served with Truffle Risotto
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Brie and Truffles
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Fig Tarte Tatin with Chocolate & Truffle Ice Cream Price €186per person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef. Drink package €120 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7). |
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Chocolate Deluxe To the top |
| Chocolate is seen as the crowning glory of desserts, yet an entire menu can be built around chocolate to celebrate the versatility of this fine ingredient. Chocolate, with its multiple forms and degrees of sweetness, is a beautiful accompaniment to rich meat dishes and delicate seafood alike. Our menu provides various techniques and ideas that are also suitable for the home kitchen. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together
MENU
Scallops with Chocolate Sauce
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Dark Bean & Chocolate Soup
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Fried Reindeer Fillet served with Port & Chocolate Sauce
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Warm Chocolate Cake, Milk Chocolate Mousse and Ice Cream
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Petits Fours Price €179/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier. Drink package €120 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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Best of the Mediterranean To the top |
| Rich, timeless Mediterranean cuisine is always in vogue! This Kokka cookery class is an all-round introduction to the fresh, light and diverse offerings of this popular cuisine, thought to be the healthiest in the world. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together
MENU
Selection of Pintxos and Tapas: Tortilla Española
Grilled Squid Marinated with Vegetables
Open Crab Sandwich
Chorizo ***
Shellfish Soup and Spinach & Parmesan Tortellini ***
Cod with Salsa Verde and Cauliflower Puree Flavoured with Serrano Ham ***
Crema Catalana and Orange Granite Price € 137per person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef. Drink package € 85 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7). |
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Lobster, Duck Liver and Caviar Deluxe To the top |
| Mozart, Sibelius, Vivaldi and Beethoven are names that make the heart of every classical music lover beat faster. Noble delicacies such as caviar, duck liver, lobster and sweetbread evoke a similar emotional charge in the hearts of gastronomes. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package).
Dinner together
MENU
Pan-fried Duck Liver with Balsamic Pickled Shallots *** Truffle-flavoured Consommé and Caviar Toast *** Fried Sweetbread and Vanilla-flavoured Lobster Risotto *** Deep-fried Brie with Figs *** Chocolate Fondant with Vanilla Ice Cream
Price €186 per person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef.
Drink package €120 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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A Magical Christmas (Seasonal theme from 8 November until 20 December 2008) To the top |
- Christmassy flavours and aromas
The Kokka Kitchen's Christmas food class introduces the participants to a myriad of Nordic Yuletide delicacies, from robust herring dishes to poultry creations for a more contemporary Christmas table.Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together MENU Herring à la Kokka
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Finnish Bird Liver Mousse with Pickled Figs
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Fried Duck Breast served with Caramelized Red Cabbage and Cardamom Sauce
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Warm Cheese & Nut Salad served with Cranberry Honey
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Plum-Chocolate Souffle
Price €149 per person (minimum charge; minimum 6 people)
Includes the whole menu, chef's instruction during cooking, the recipes and facilities Drink package €99 per person
Christmas glögg with Calvados prepared during the class, the selected wine for each dish and guidance by the sommelier Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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Midwinter Delicacies – Burbot, Roe and Blinis (Seasonal theme from 7 January until 29 February 2008) To the top |
Burbot, blinis and roe are the very best of traditional midwinter food. In this class, you’ll learn to fry crisp and fluffy blinis and get the confidence to tackle a whole burbot in your own kitchen.
Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner togetherMENU Small Blinis and Selection of Roe *** Burbot Soup with Fried Burbot Liver *** Chateaubriand of Venison served with Creamy Puikula Potatoes and Red Wine Sauce *** Apple Tarte Tatin with Vanilla Crème
Price €137per person (minimum charge €798)
Includes food, recipes, facilities and training by chef.
Drink package €85 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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Into the Summer (Seasonal theme from 1 May until 30 August 2008) To the top |
| In this class, we will create a deliciously fresh feast out of new season vegetables and other summery ingredients and learn how to peel and cook asparagus and serve it with traditional hollandaise sauce. Course Programme:
Introduction to the recipes and cooking methods.
Cooking a meal together at Kitchen Kokka.
Instruction given by the sommelier and selection of the accompanying wines (included in the wine package)
Dinner together MENU Asparagus with Hollandaise Sauce *** Cold Cauliflower Soup and Salmon Roe *** Smoked finnish fish of the day served with New Potato Salad and Chablis Sauce *** Strawberries and Rhubarb with Warm Vanilla Sauce
Price € 137per person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef.
Drink package € 85 per person
Includes the selected wine for each dish and guidance by the sommelier. Participants can purchase The Kokka Kitchen aprons (€35) and chef hats (€20), or the pocket guide to wines (€7).
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