SCCE's tradition to observe Estonia's Independence Day started in 2008 with a reception at the Swedish Embassy and with Mart Laar as that evening's 90th Anniversary speaker. This year, Estonia celebrates its 97th Anniversary, and it was consequently for the 8th consecutive year that SCCE got together for observing Estonia's Independence Day.

- The four-course festive dinner we will cook tonight is based on the theme "Modern Estonian Kitchen". I think that fits very well with the Independence Day celebration on 24 February; Estonia has indeed developed to a modern society over the years, said Indrek Kivisalu as he welcomed SCCE's members to a creative evening session at Foodstudio in Tallinn.

Indrek was for eight years Head Chef of the Estonian President's Office, and guided by him and his team, we started to cook. The outcome was delicious and this is what we later on this evening enjoyed together with selected wines:

Appetizer

Lightly Salted Whitefish with Egg 63°C

Soup

Owen Roasted Turnip Creamy Soup with Crispy Meat and Foodstudio "Soil"

Main course

Beef Tenderloin with Owen Vegetables, Potato and Pea Puree, and Demi Glace Sauce of Põltsamaa Tõmmu Wine

Dessert

Black Bread Soup with Sour Cream Snow and Berries

On behalf of the SCCE Supervisory Board, I would like to thank Indrek Kivisalu, Jaana Pärna and their team at Foodstudio for a great and delicious creative evening. My thanks also go to our members who really put both inspiration and high spirit behind their work at the cutting boards and pots in the kitchen.

Sincerely,

Kristiina Sikk

SCCE Ombudsman

PS - Don't miss the slideshow at www.swedishchamber.ee with photos from our creative evening session.