Past Events
Enjoy black soup, roasted goose with all the fixings, and Skåne apple cake for the annual TSC Swedish goose supper. Tuesday 10 November
Spring is in the air! (Or at least it was today). It’s been too long since we last dined together, so I’m inviting you to dinner this Friday for a meal inspired by early spring. But that’s not all! I’ve been travelling lately, so this classic French meal will have a bit of a middle eastern twist. Friday 13 March @ 19.00
Friday 28 November @ 19.00 For the last three years, I have been living next door to a Scotsman. This Scotsman also loves his whisky (not whiskey, that’s Irish) and I have finally managed to convince him to do a whisky evening with the Tallinn Supper Club. James Oates will be leading a semi-blind tasting of six whiskies and I will be preparing a selection of food that pairs well with James’ selected whiskies. And don’t worry if you don’t know anything about whisky, James will explain everything
MENU ***welcome drink mint tea julep ***appetisers lamb meatballs hummus roasted aubergine with chermoula bread marinated olives ***mains selection of salads couscous chicken tagine ***dessert orange trio
I have always had a love- hate relationship with brunch. When I worked as a cook, it was always the last shift I wanted to pick up, especially if I had worked the night before. But as a food lover, brunch is one of my favourite meals. I love meeting up with friends on a Sunday morning, sometimes a little foggy headed, to discuss the weekend’s events, eat eggs and bacon, and drink bottomless cups of coffee.
MENU Canadian Cocktail rum / apple cider / maple syrup / spices *** Tourtiere quebecquois meat pie *** Mini Thanksgiving Feast stuffed turkey breast / roasted squash / potatoes / greens / gravy *** Dessert Trio pudding chomeur / pumpkin pie / spiced pumpkin ice cream
Thursday 18 September with Jens Linder Summer may be over, but stew season is just around the corner. In honour of the season of comfort foods, this month’s special guest chef Jens Linder will be making some Swedish dishes, perfect for autumn. MENU Pickled herring with autumn vegetables with knäckebröd Swedish charcuterie with tunnbröd Dillkött with almond potatoes Crème of arctic raspberry (åkerbär)
As the majority of fun and interesting vacations seem to go, they are always planned at the last minute. And my trip to Tuscany this August was no exception. A week in Tuscany eating fresh pasta, juicy tomatoes and grilled meats has inspired me to share some of the interesting recipes I learned on my travels. The evening with an aperitivo and some small snacks to whet the appetite. Then, once everyone has arrived, the feast will begin - antipasti, primo, secondo, dolci.
Summer is a magical time in Estonia. The vegetable garden is ready for harvest and there is no shortage of fresh, local ingredients to use. This is where the inspiration comes for next Wednesday’s dinner, fresh vegetables straight from the garden, and local fish. After having worked as the executive chef to the President of Estonia, Toomas Hendrik Ilves since 2010, Inga Paenurm, together with her sister, has recently opened her own restaurant, Markofka Toidutuba.
Back in February we held one of the most popular TSC events to date, a Korean dinner at Gotsu with Kyuho Lee. The dinner was a great success and Kyuho and I already started planning the next Korean event, a Korean BBQ. Much like February’s dinner, the Korean BBQ will consist of many small dishes that can be combined to blend and balance different flavours of salty, sweet, sour, and spicy. Sunday 29 June @ 14.00
About 15 years ago I fell in love with cheese, real cheese, the kind of cheese that bleeds onto the cutting board when you slice into it. Also, that really stinky kind of cheese that fills the room with its pungent aroma, the kind of cheese that is banned on some French trains. There are over 300 different varieties of French cheese, each one coming from a specific region, and made according to tradition.