Chef-Guided Cooking Party

“Cooking Together with Jaanihanso” offers a delightful and enriching opportunity to spend quality time together in an inspiring environment. Whether with friends, colleagues, family, or even clients, cooking together provides the perfect setting to practice teamwork and get to know each other amidst sharp knives, sizzling pans, and delicate glasses. As everything takes place in a real cidery, part of the cooking experience inevitably involves the use and pairing of beverages. As W.C. Fields once said: “I cook with wine, and sometimes I even add it to the food.”

HOW IT WORKS

The gathering begins with a seasonal welcome drink and a tour of Jaanihanso’s unique production facility, followed by a comprehensive tasting. Then, the head chef takes charge, introducing the menu and action plan, and participants are divided into teams. Each team is tasked with preparing one dish from the menu. The head chef guides, demonstrates, and assists the cooks in preparing and serving the food. The journey concludes with everyone enjoying the dishes prepared together. Throughout the experience, participants acquire new skills, create and savor culinary delights, and enjoy the company of others—everyone contributes according to their desires and abilities, focusing on what matters most to them. The Jaanihanso team, including chefs and servers, ensures the event runs smoothly and seamlessly. They even clean up the kitchen afterward.

COST

A cooking class for up to ten participants costs €750. For groups larger than ten, each additional participant costs €50. VAT will be added to the price.

Beverages are charged separately.

The cooking experience accommodates a maximum of 30 participants.

For bookings and information: cider@jaanihanso.ee

OUR CHEFS

Jana Jaaksalu
Jana began her culinary journey as a home enthusiast and passionate self-learner. This naturally led her to a career in the food industry, where she started as a head chef on the romantic island of Kihnu and then continued as the head chef at Pärnu Yacht Club, managing a top-level kitchen. Today, Jana oversees the rapidly growing guest hosting and catering sector at Jaanihanso Cidery.

Jaak Hiibus
Jaak is a renowned top chef in the Estonian restaurant scene. Some of the most famous restaurants where you could taste Jaak’s mouthwatering creations include Gloria, Kaerajaan, Groot, and Sardiinid. Today, Jaak is responsible for taking Jaanihanso products to the next level, leading production and product development. He also fulfills his sense of mission by teaching at Kehtna Vocational Education Center, where he helps train the next generation of culinary wizards.

MENU, OR WHAT WE COOK TOGETHER

Since every person, group, and taste is unique and different, we create our menus based on individual preferences and in collaboration with the organizer. Our goal is to provide each client with a unique culinary experience. We love using local ingredients, but we’re just as enthusiastic about teaching how to enjoy oysters and prepare classic French sauces. We can even bake traditional Kihnu bread and rye bread together. To spark some inspiration, we’ve put together a few sample menus.

Jaanihanso Favorites

Starter: Burrata salad with roasted tomatoes, quail eggs, olives, and Jaanihanso Cassis balsamic cream
Main Course: Low-temperature cooked trout fillet, served with blanched asparagus, grilled zucchini, and Jaanihanso HQ sauce.
Dessert: Apple brandy-baked apple with vanilla sauce, honeyed crumble, and fresh berries.

Christmas Menu

Starter: Smoky creamy beetroot soup with goat cheese crumbles and black pudding crisp
Main Course: Rosemary butter-seared pork tenderloin / orange-glazed duck breast, served with Christmas Cider-braised cabbage, parsnip-cauliflower cream, and cider balsamic and thyme-roasted carrots.
Dessert: Pavlova with pear poached in Jaanihanso Cassis, served with dark chocolate sauce

Summer BBQ

Starter: Grilled shrimp with lemon-parsley butter and a crunchy vegetable julienne.
Main Course: Handcrafted burger with a homemade beef patty and freshly baked bun, served with a variety of toppings and sauces.
Dessert: Grilled chocolate-stuffed banana served with ice cream and strawberries.

Estonian Sea

Starter: Marinated herring tartare with rye crisps, sour cream mousse, and quail egg.
Soup: Clear fish soup made with seasonal fish.
Main Course: Kama-crusted Baltic herring fillets with potato-leek cream and cucumber-caper tartar sauce.
Dessert: Upside-down apple pie, also known as Tarte Tatin, served with baked white chocolate and ice cider ice cream.

Estonian forest

Starter: Cheesy chanterelles with sun-dried tomatoes on crispy bread.
Soup: Creamy wild mushroom soup with dried Serrano ham and puff pastry grissini.
Main Course: Slow-braised game in apple cider.
Dessert: Golden bread pudding made with Kihnu bread, served with wild blueberry soup and cloudberry cream.

IN ADDITION

Alongside or after the cooking session, we can help organize entertaining or educational activities, from concerts to lectures. Creative activities, good food, and sharp minds go hand in hand.