| EXPERIENCE WITH COOKING |
| Sea delicacies a'la Kitchen Kokka |
| Lobster, duck liver and truffle deluxe |
| Italy |
| France |
| Russian style zakuska á la Kitchen Kokka |
| From Bangkok to Bali |
| Kokka in summer feeling (seasonal theme from May until August) |
| Small farm menu / Duck from Alhopakka (seasonal theme from January until April) |
| Small farm menu / Reindeer from Salla region (seasonal theme from September until December) |
| Small farm menu / Lamb from Bovik (seasonal theme from May until September) |
| Crayfish at Kitchen Kokka (Seasonal theme from 21st of July until the end of the season) |
| Christmas full of feeling (Seasonal theme from November until December 2010) |
| Midwinter Delicacies – Burbot, Roe and Blinis (Seasonal theme from 7th January until 29th February 2010) |
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EXPERIENCE WITH COOKING To the top |
| Restaurant Nokka’s idyllic brick warehouse milieu has been put into effect with very well equipped experience Kitchen Kokka which may just be the right place for Your next unforgettable event. In Kitchen Kokka You can spend time enjoyable cooking with guidance by professionals, without forgetting relaxed atmosphere. Alternatively You can start Your day with a meeting and end it to all together spent cooking evening in Kokka. The basic price of the courses include teaching, material, dinner that You enjoy together with Your party, facilities and recipes. In the kitchen we spend time depending on a theme approximately 1,5 to 2,5 hours. We have several set themes, but we customise the evening for each party’s satisfaction, so there is only Your imagination as limit. You can also fulfill Your evening with sommelier’s guidance on wine. To work in Kitchen Kokka the ideal size of a party is 8 to 10 persons but we can accomplish Kokka evenings also for larger parties when we customise the evening according to the size of the party. In this case the evening can consist for example cooking, wine, after dinner drinks and bar themes etc.
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Sea delicacies a'la Kitchen Kokka To the top |
| How do you know that mussels are alive? How to open an oyster? An evening in Kitchen Kokka will get you familiar with delicacies of the sea. Basket full of oysters, mussels, lobsters and different kind of crabs. We will make a festive dinner out of delicacies of the sea. 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
Oysters a'la Rockefeller *** Curry seasoned mussel soup with mussel toast *** King crab with scallop and soy mayonnaise *** Fried pale flounder with crawfish
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Lemon pie with black currant sorbet
Price €146/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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 truffle 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 truffle 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
Oyster with caviar *** Truffle and potato soup with fried duck liver *** Vanilla butter poached lobster with champagne risotto *** Tournedos Rossini *** Truffle with brie cheese *** Chocolate soufflé with milk ice cream
Price €186/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €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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Italy To the top |
| The area of Italy’s rich and timeless cuisine will be always in fashion. Kokka’s cooking course of Italy gets the participants familiarized with versatility to one of the world’s most popular and healthiest kitchen’s fresh and light food which is rich in nuances. 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
Antipasto a´la Kokka ***
Spinach raviolis with parmesan ***
Marsala glazed veal with truffle and potato gnocchis ***
Granita citronelle ***
Pannacotta with berries
Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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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France To the top |
Ideal for meat lovers and grill gourmands! In this course You will create excellent sauces to enhance meet dishes. 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 pain perdu 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 with little salads and Dijon mustard ***
French onion soup with Gruyère cheese crouton ***
Grilled ox marble fillet with Bearnaise- and red wine sauce served with Pontneuf potato ***
Pain perdu with raspberry melba and vanilla ice cream of the house Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier. Drink menu €87 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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Russian style zakuska á la Kitchen Kokka To the top |
| Zakuska is Russian and means a starter. In Kitchen Kokka we will make both cold dishes and warm dishes. All the dishes are served at the same time in a buffet table. After Zakuska there will be a light dessert. 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 dishes: Salad of sauerkraut with smoked duck
Marinated garlic and champignons
Salad of beetroot
Herrig a`la Russe
Pickled cucumber Warm dishes: Blinis served with roe of white fish, red onion and smetana
Salmon coulibiac with butter sauce
Pelmeni with game consommé Dessert: Strawberries a´la Romanov
Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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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From Bangkok to Bali To the top |
In this course You become acquainted with some slightly unfamiliar flavours from Asia. Delicious flavours with exotic herbs and spices are used in this menu
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
Snow crab and fish cakes with sweet chilli sauce and salad of mango and paksoi *** Soup of vermicelli and chicken seasoned with lemon grass and chilli *** Satay skewer of beef and scampi with fried rice and avocado *** Coconut milk pudding with ginger sorbet
Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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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Kokka in summer feeling (seasonal theme from May until August) To the top |
First of summer delicacies are made in this course. Our ingredients will be fresh asparagus, sugar peas, rhubarb and strawberries. Together we will prepare the menu and our sommelier will tell you more about wines to suit this particular menu.
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
MENU Asparagus with artichoke mousseline sauce *** Creme Ninon *** Herb roasted veal with spring potato and dark lemon sauce OR Whitefish fried in churn butter served with fennel and tomato vinegar *** Finnish strawberries with rhubarb and lavender seasoned white chocolate ice cream Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier. Drink menu €87 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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Small farm menu / Duck from Alhopakka (seasonal theme from January until April) To the top |
| Small farm menus are always from the best seasonal ingredients from small farm producers. In this course You get familiarized to top ingredients and be part of preparing four course menu according to the season. 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
Arctic charr from Pyhämaa in three different ways
*** Duck from Alhopakka with glazed root vegetables and dark port wine sauce *** Small farm cheese *** “Whipped porridge” Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier. Drink menu €87 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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Small farm menu / Reindeer from Salla region (seasonal theme from September until December) To the top |
| Small farm menus are always from the best seasonal ingredients from small farm producers. In this course You get familiarized to top ingredients and be part of preparing four course menu according to the season. 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
MENU Boletus mushroom with Jerusalem artichoke mousse *** Reindeer fawn with dark liquorice sauce and puikula potato butter *** Small farm cheese *** ”Oven baked apple” Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier. Drink menu €87 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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Small farm menu / Lamb from Bovik (seasonal theme from May until September) To the top |
| Small farm menus are always from the best seasonal ingredients from small farm producers. In this course You get familiarized to top ingredients and be part of preparing four course menu according to the season. 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
Terrine of asparagus with morels
*** Lamb from Bovik with spring vegetables and dark rosemary sauce *** Small farm cheese *** “Milk with berries”
Price €137/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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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Crayfish at Kitchen Kokka (Seasonal theme from 21st of July until the end of the season) To the top |
In this course You will learn more of Finnish crayfish season, like the etiquette of eating crayfish.
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
Finnish crayfish with churn butter and dill (crayfish for the price of the day) *** Roasted breast of mallard and braised leg with creamy mallard sauce *** Apple tarte tatin with cinnamon ice cream Price €115 + crayfish (price of the day)/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by chef. Drink menu €95 per person
Includes the selected wine for each dish, schnapps for firt crayfish 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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Christmas full of feeling (Seasonal theme from November until December 2010) To the top |
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In Kitchen Kokka’s Christmas course You learn to prepare many of the Scandinavian Christmas delicacies, for example tasty herring and Baltic herring dishes as well as some modern savoury poultry courses that belong to Christmas. 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 a´ la Kokka ***
Duck liver mousse with fig compote ***
Fried duck breast from Alhopakka with lentils and cardamom sauce ***
Small farm cheese with nut compote ***
Ginger bread crème brûlée with iced glögg Price €149/person (minimum charge; minimum 6 people)
Includes the whole menu, chef's instruction during cooking, the recipes and facilities
Drink menu €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 7th January until 29th February 2010) To the top |
Burbot, blinis and roe are the very best of traditional midwinter delicacies. Also a hefty Finnish game fits perfectly to winter’s cold evenings. In this class, You will 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 with roe selection *** Burbot soup with fried burbot liver *** Châteaubriand of venison served with creamy Puikula potatoes and red wine sauce *** Apple Tarte Tatin with vanilla creme
Price €149/person (minimum charge; minimum 6 people)
Includes food, recipes, facilities and training by sommelier.
Drink menu €87 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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