april 2015 dining designthis spring, contemporary jewelry will be on display in many museums and...

DINING&DESIGNI N S C A N D I N A V I A

APRIL 2015

Welcome to

Fine Dining & Design

- the place where the world

comes together in Sweden

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FINE DINING & DESIGN

CONTENTS

3 EDITORIAL

4 ANNOUNCEMENTS

12 LIFE ON A STICK Asparagus as it should be – ecological and KRAV-certified.

22 MOTHER A little bit of everything and some affection, as a mom should always have.

27 OUR BEST MEAT CHEF Being a meat restaurant of measure requires constant access to

the right meat.

31 RESTAURANT NEWS AND A LITTLE MORE Dinners built on varying themes.

35 FAROE ISLAND – FAR AWAY, BUT OH SO CLOSE They take sheep and herding very seriously.

45 THE WINERY HOTEL Sweden’s first urban winery hotel.

50 VIOLA’S RESTAURANT “Extraordinary contributions for Swedish gastronomy” resulted

in a silver medal in January.

56 CHEF’S REPORT “Social ecology” and six important views.

59 THE LARGEST AND THE OLDEST

64 COMPETITIONS AND AWARDS

12 35 45 5027

WHO ARE THE CHAÎNE DES RÔTISSEURSThe Chaîne des Rôtisseurs is an international gastronomic society for both professionals and amateurs , with roots that stretch back to the year 1248. The society is represented in about 70 countries and has more than 25000 members worldwide. From its headquarters in Paris the organization is headed by President Yam Atallah In 1959 the Balliage de la Suéde was founded by amongst others Tore Wretman. In Sweden there are 14 associations, so called Balliage (Bailliwicks) which is individually responsible for its own program of activities. Coordination, administration and international contacts are taken care by a national committee under the leadership of Bailli (Grand Bailiff ) Délègue. One of the society’s strong points is the international membership which allows them to make use of the fantastic network and offers possibilities to take part in any event at all, wherever and whenever over the whole world.

http://chaine-des-rotisseurs.net

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FRESH SPRING WINDS…

Winter was exceptionally short this year for many of us in this long, skinny

country. And now, we look forward to spring and its early vegetables, warmth

and greenery, like a good friend on a quick visit before summer makes its en-

trance. So, taking advantage of every one of these melting and beautiful mo-

ments is the word of the day. But we enjoy them just the same, and everything

good they bring.

In this edition of Fine Dining, we begin as usual with a lot of news.

Following, we visit several newly-opened restaurants and hotels, explain what

is happening in the DN building’s top floor, and account for what has been

going on in Sweden regarding culinary experiences.

Then, we set sail for the Faroe Islands!

But before that, Carl Wachtmeister gives us an exciting surprise. In other words,

everything is as it should be.

Please enjoy 1/16 of Fine Dining&DESIGN.

The table is set, and full of everything that Spring has to offer!

EDITORIALS

OVE CANEMYR

Editor in Chief Fine Dining & Designwww.finedining.se

PS Let us know about friends and acquaintances who you think would like to receive a copy of Fine Dining

EDITOR IN CHIEF

Ove Canemyr

[email protected]

Fine Dining/Trendsetter Box 24013,

104 50 Stockholm

EDITORIAL

Anne-Marie Canemyr,

Carl Wachtmeister

Catarina Offe

ART DIRECTOR

Sophie L Slettengren

[email protected]

ENGLISH COPY

Todd Bünger

Would you like to be associated in Fine Dining? Tell us about your

products or services. Newly opened or new designs,

new foodstuffs and so on. Contact: [email protected]

+46 70 794 09 87

Cover photo: Anne-Marie Canemyr

Welcome To Fine Dining

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We cannot take responsibility for unsolicited material. Feel free to quote us but always reveal your

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FINE DINING & DESIGNNOTES

Fine Wines very own homepage

w w w.f inewine.nu Here you’ll find the last 4 editions of Fine Wine

SVENSKT TENN EXHIBITION

– AS IF BY CHANCE Josef Frank’s personal style contrasted with the 1930s stiff, functional ideal. It was colorful and patterned, including everything from high and low, and borrowed many expres-sions from different cultures and epochs. He called his phi-losophy ”Accidentism,” or ”The Philosophy of happy oppor-tunities.” The idea was to shape the surroundings that were brought about as if by chance, it should just look that way. It became a “Scandalous success.”

Traditional and new, beautiful and ugly in a true mish-mash, asymmetrical, lacking order as a tablecloth with contrasting chairs and a disheveled row of books or a decadent boudoir.

Solely designing with Svenskt Tenn is not the point - not then, not now. Their own in-house designers encourage customers to contribute with personal details and possessions. In their exhibit, Svensk Tenn wants to reincarnate Josef Frank’s ideas about how to create a timeless and personal style where no interior design is the same as any other. And to show how Jo-sef Frank’s ideas about Accidentism can be turned into reality. Art, furniture, carpets and accessories seem to have ended up where they are by chance – quite a nice one at that.

http://www.finewine.nu

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FROM SWEDEN – THE NEW VOLUNTARY MARK OF ORIGIN The new voluntary seal of origin Från Sverige (From Sweden) has been re-leased, sporting a blue and gold symbol. This seal comes in response to increased consumer demand for Swedish-made pro-visions. Additionally, it provides a way to secure access to Swedish raw produce in the future.

“The distinct Från Sverige seal simpli-fies finding Swedish-made provisions, produce and products in the shops,” says Maria Forshufvud, CEO of Svensk-märkning AB.

The initiative behind the seal came from Livsmedelsföretagen, Svensk Dagligvaru-handel and LRF, who jointly formed the company Svenskmärkning AB, which owns and manages the new seal. They also are responsible for communicating and marketing the seal.

”There is so much to tell regarding Swed-ish produce and provisions. We have many unique values in Sweden. A lot of them concern production regarding the farmers and growers, but also possible improvements and industrial production.”

“The homepage frånsverige.se will serve as the seal’s communication platform for all information and inspiration we want to communicate,” says Maria Forshufvud, continuing that, “It will be up-and-run-ning mid-February. That is when interest-ed companies can apply for seals for their products.”

Criteria for the Från Sverige seal:• Every animal must be born, raised and

slaughtered in Sweden. • Growing must have taken place in

Sweden.• All improvements and packaging must

be performed in Sweden• In composite products, meaning prod-

ucts with more than one additive, at least 75% of the finished product must be Swedish (not including wa-ter). Bread, cheese and fruit yoghurt are examples of composite products.

• Meat, egg and dairy products must always be Swedish, even as in ingredi-ents in a product.

ARLA LAUNCHES NEW ECOLOGICAL CHEESES Arla’s ecological assortment has been expanded with the addition of two new family-friendly cheeses, Hova and Tidan from Götene Dairy Farm. Both are eco-logical cheese curdled from eco milk from Arla farms in the area. This news is a tribute to Sven Fenelius at Hova Dairy Farm, the first cheese master in Sweden to produce square cheese.

The concept Arla Local Tradition was launched in the fall of 2015, and is built upon modern products produced according to local traditions and knowledgeable craftsmanship. Now the ecological assortment is being expanded with two mild cheeses from Götene Dairy Farm. Hova is a grainy smoked cheese with a mild aromatic taste, and Tidan is a rounded smoked cheese with a mild, fresh taste, including a hint of saltiness.

Hova and Tidan are ecological cheeses made in the spirit Sven Fenelius. The cheese master was active at Hova Dairy Farm in the 1940s and was the first in Sweden to produce square cheese. The dairy farm in Tidan, several kilometers away from Hova in Västergötland, was quick to follow Fenelius’ lead and started producing square-shaped cheese.

ECOLOGICAL CHEESE FOR THE WHOLE FAMILY

Hova is a grainy smoked cheese with a mild taste. It was at the Hova Dairy Farm that Sven Fenelius created the first version of his edge-free, square cheeses, which were revolutionary for the time. Hova is a cheese in the spirit of Sven Fenelius – ecological, mild and aromatic.

Tidan is a mild, rounded smoked cheese. It’s name is taken from the town Tidan in Västergötland, whose local dairy farm was among the first to make square cheese. The idea for this type of cheese came from the dairy farm in Hova, sev-eral kilometers away. Tidan is an ecological and fresh cheese with a hint of salt. Perfect for the entire family.

RE-USING FOR FLAIR This spring, contemporary jewelry will be on display in many museums and galleries in Stockholm as a part of the Smyckekonst 2016 project. Svenskt Tenn will contribute by exhibiting thir-teen jewelry artists’ nature-inspired works, including necklaces, wristlets and earrings made from recycled plastic groceries directly from their sacks. Even clamshells are shown, turned into pompous necklaces, and the artists themselves chose which objects to use, however not from the beach, rather from a fish restaurant. The Moose hunt doesn’t only leave bones and skin, as the meat is taken care of. If, for some reason you try to cook a moose’s head, their teeth take on a pretty, blueish color. Re-use can be expressed in many different ways depending on the artist…

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ANTIQUES SHOW TEXT OCH PHOTO: CATARINA OFFE

The Antiques Show in Stockholm returns every year and always has a dedicated audience. The booths consist of everything from full, dipping tables to a well-filled flea market. The prize for this year’s best booth went quite obviously to Sjöström Antik, whose booth was reminiscent of a penthouse on New York’s 5th Avenue in the best of days. This would have been the perfect place to enjoy the perfect dinner in Manhattan. Sjöström Antik also won the prize for the year’s arti-cle of great value: a golden red cocktail cabinet that would have a natural place in any New York penthouse, and included the best spirits from around the world.

For those of us that don’t happen to own such an apartment ”over there”, this is a goldmine for decorating your own place with beautiful items. Crystal and por-celain make up, as it seems, the largest portion of the items for sale. Time-true services with silver flatware or a little bit of everything, in an exciting, individual mix. In any case, food is lifted by personally chosen utensils. A few odd works that could work as conversational pieces cam also be found.

Modern Swedish silver has found a place at the show and has combined jewelry with usable objects.

The line around the entrance is long. I notice that most of the people are mid-dle-aged and older. I wonder, “What are they doing here? They already have everything!” Of course, I don’t begrudge them for wanting to see beautiful things, but this is, after all, a convention – an El Dorado for young people moving into their first homes. But here, there are opportunities for everyone to find objects for individual tastes and styles.

NOTES

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EVERYBODY LOVES SAUSAGES That is why March 12th has become Sausage Day. About the same time, the Sausage Festival begins. From at having been a newcomer, this is now an established event with a large fan group. More and more sausage makers readily display their products. The diversity of sausages is appar-ent. All of the trendy sausages from around the world are now produced with knowledge, insight and care, even here in Sweden, and can be compared with Swedish classics like grynkorv, falukorv and isterband. Blodkorv with Ger-man and Swedish roots is represented. A regular hot dog might also been seen here among the booths, and after a few tasting round, you might long for one. The previous

trend with as high meat percentage as possible now has a competitor: climate smart vegetable sausages with half meat and half vegetables. The enthusiastic members of the Korvakademi , The Academy for good sausages, arrange the Sausage festival.

MELKER ANDERSSON STARTS A SCHOOL FOR CHEFS”A PERSONAL DREAM”The Hamburger chain Vigårda is grow-ing: four restaurants will shortly be-come seven. Founder and partner Melker Andersson is now starting his own course to secure his hiring needs, and to provide new colleagues with a good start in the company. “Vigårda is really growing, and we are invest-ing a lot of time and energy in finding the right employees. Finally having our own educational courses has been an ambition for many years. This is also a way to give individuals that have dif-ficulties finding work a good opportu-nity.” The so-called Vigårdaskolan will require mentors, a practice kitchen and a clear specification for require-ments. “We have many young people without a lot of experience. Now, we have the opportunity to establish an educational structure where young people can get a good start. Mostly in the kitchen, where we have a hard time finding individuals that can han-dle their tasks immediately. Another incentive for our colleagues is show-ing developmental possibilities. The thought is that they should be able to go further and finally become restau-rant owners. Vigårdaskolan can also be a step towards an expanded edu-

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THE YEAR IN FOOD WITH A FOCUS ON BREAD

Photo: Catarina Offe

BOCUSE D’OR EUROPE 2016 Bocuse d’Or Europe will be decided in Budapest May10-11, 2016, and the main ingredients used will be stag and sturgeon. Sweden’s representative Alexander Sjögren can begin rigorous-ly training for the big European final. The sturgeon will be a challenge while the game is well known for our Swedish chefs.

”In Sweden, we don’t eat sturgeon very often, which means that I haven’t ever worked with that fish before. But it feels like a fun and exciting challenge, and I’ll go all-in to lift the best taste and use the entire fish. Stag, on the other hand, is something I’ve had a lot of experience with,” says Alexander.

The competitors will have about five hours to make the two warms dishes. The meat dish must contain at least three gar-nishes and a sauce. The meat must be presented in its entirety or ”rebuilt” after carving. The fish dish must be presented on a plate and contain at least on garnish. Half of the fish dish must include vegetables grown in the wild, on the range or in a greenhouse. At Bocuse d’Or, it is always the best tasting dishes that win – and thereby the best sense of taste is the deciding factor. As for the meat dish, the jury places a large emphasis upon the national connection. For Alexander, that means pre-senting an entire concept of high gastronomical merit with an obvious connection to Sweden.

Home-churned butter, Mexico and hybrid burgers are some of 2016’s big food trends, according to Amer-ican trend followers. In Sweden, we are moving towards a divided year in food, with vegetable bread on the one side, and ice cream and chips sandwiches on the other. The Amer-ican Nation’s Restaurant News has listed the key trends within the res-taurant world that will surely affect other culinary areas.

DIY will continue to be a big trend: homemade sausages, home-churned butter, homemade cheese and oxidized vegetables. Mi-cro-breweries are more common, and the most die-hard grind their own flour.

Hot seasonings are more indispensable. The hyper-trendy Sriracha sauce gets company from the Korean BBQ sauce gochujang, and chili peppers and peppers from every corner of the world.

Vegetables are spreading out. Green kale remains unthreatened as the lone trendy green. This vegetarian mainstay is more of a main ingredient than a side.

Mini-format for desserts, pastries, and shot smoothies as sweet tooth stoppers.

Hybrid hamburgers mirrors the vegetarian trend where healthier and more climate-aware trend burgers are prev-alent. Mushrooms are ground with meat, and chicken is mixed with spinach, quinoa and feta cheese.

Sourdough bread meets our requirement for ”pure” and healthy food.

Vego Sandwiches with fresh fruits berries and nut butters on the rise. You can even find vegetables, and root fruits in the dough.

International food returns after a Nordic gastronomical wave. A general Mexican trend is reflected in breads, in the form of tortillas and cemitas. Taiwanese steamed baos is moving in.

Sweet meets salt and the border between the two is erased. In the world of bread, this trend is noticeable in berry sand-wiches and pastrami-jam sandwiches. Salt meringue served as dessert.

”Frankenfoods” is a parallel reaction to healthy. For exam-ple, double-decker sandwiches with ice cream or chips.

Source: Pågen

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MOSEBACKE ”YOUR LOCAL PUB”Södra Teatern’s Restaurang Mosebacke Etablissement wants to reach new custom-ers, not just theater-goers. ”We want Mosebacke Etablissement to be Södermalm’s new living room, with a relaxed and “home” atmosphere where everyone feels welcome. We want the restaurant to be a destination of its own, despite what is happening on our various stages,” says Ingmari Pagenkemper, CEO and Artistic leader for Södra Teatern.

The restaurant has received a face-lift: the locale has undergone careful renova-tions with the ambition of changing to a comfortable blend of modern bistro with turn-of-the-century restaurant. The unbeatable view with be even more tangible as earlier hindrances have been removed. The concept also means that it should be unpretentious and pleasant to eat here. Beautiful lamps, classic bistro stools with rounded backs, and brass details only add to the new experience.

Simultaneously, a new dining concept focused on vegetarian food is being present-ed, with options for meat or fish as side dishes. The kitchen proudly presents a vegetarian version of comfort food, but don’t make any promises for the amount of calories. The menu is comprised of a large number of side dishes that can be combined with other items after personal tastes. They even have a large assort-ment of ecological wines.

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AT SIX - NEW, EXCLUSIVE LIFESTYLE HOTELPetter Stordalen’s large hotel venture at Brunkebergstorg opens March 1st, 2017, but work is in full swing. He is creating a free-standing hotel, a few dozen restau-rants and bars, including a two-story roof-top bar and outside terrace. “Norden’s leading roof-top restaurant,” is the diamond in the crown.

The hotel will have around 300 rooms, three new penthouse levels, and forty + suites.

Henrik Jakobsen is moving from Brussels to Brunkebergstorg to work on the ex-citing project of developing the restaurant and bar concept for Stordalen’s new hotel venture. Shooting star Frida Ronge will be the kitchen manager for Norden’s biggest roof-top restaurant. With visionary Swedish-Japanese cuisine as the distin-guishing factor, Frida has received many awards. She now has the opportunity to manage food and drink on two-story large roof-top restaurant, with accompanying large bar and terrace under the open sky at Brunkebergstorg.

”For me, it is important to take care of the raw ingredients in many ways, like smoking, pickling, salting, and curing,” explains Frida, continuing, “I always work with in-season ingredients, both to be able to keep the best quality in the food, and also to use the resources on-hand.”

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NEW TASTY, ADDITIVE-FREE SUPPER BASES FROM KELDA

Kelda has launched five new tasty supper bases: three for beef and two for chicken. The sauces are completely additive-free and are made to satisfy the entire family. With Kelda supper bases, creating tasty everyday favorites is a snap.”On hectic weekdays, there isn’t always time for advanced cooking. So try Kel-da Grytbaser (supper-starters) for a tasty family dinner in no time. The sauc-es are additive-free and come in five different flavors, specially created for families with kids. Mild Masala and Balsamico & Rostad Vitlök (Roasted Garlic) easily complement chicken, while Bolognese, Taco and Texas Chili are perfect for beef. Preparation couldn’t be easier – sizzle the meat, add the sauce and let it simmer a while.”Chicken and beef are the ingredients most Swedish families use, and that is why we wanted to produce good sauces that match well with them. Kelda’s Grytbaser provide easy everyday dinner variations that are don’t require you to stand in front of the oven for a long time,” says Hanna Skuncke, Brand Man-ager Kelda at Arla Foods.

PONTUS IN THE AIR The entrepreneur and restaurateur Pon-tus Frithiof is opening a new restaurant at Arlanda Airport’s Terminal 5 – Pontus in the Air. Travelers will be offered first-class food, drink and top service.

Pontus has high-flying goals and ambi-tions to be the best airport restaurant in Europe. Pontus in the Air will offer food for both seated guests as well as take-away. It will be the first restaurant at Arlanda’s Terminal 5 with its own production kitchen where everything is made from scratch, which lays the ground for a nice dining experience. Pontus in the Air covers three areas with three complementary concepts. Similar for all of them is first-class food and drink, with exceptional and quick service that is easy on the wallet. There will also be a large focus on wines: the restaurant has two bars. The concept includes a brasserie, café, and food to take on the plane.

Pontus in the Air opens at Arlanda’s terminal 5 in April.

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AUCTIONS THIS SPRING:

7– 9 March at 10 am

11 – 13 April at 10 am

16 – 18 May at 10 am

13 – 15 June at 10 am

This spring you have the possibility to buy rare bottles at Systembolagets online auctions in collaboration with Stockholms Auktionsverk at online.auktionsverket.se

SYST 0308 Annons Dryckesauktion 180x240 ENG 2016.indd 1 2016-02-19 09:20

http://www.systembolaget.se/Tjanster/Dryckesauktioner/

http://www.magasin5.auktionsverket.se

http://www.systembolaget.se/dryckesauktioner

http://magasin5.auktionsverket.se

http://www.systembolaget.se

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LIFE ON A STICK…TEXT: CARL WACHTMEISTER PHOTO: /KULLASPARRIS, MICKAEL TANNUS, JESSICA NEDERMANN, ELIN WINDFÄLL AND HÖGANÄS KOMMUN

THE ORDERLY ARTICLE WRITER STARTS WELL AHEAD OF TIME. IT IS NOT UNUSULA THAT AN ARTICLE YOU WRITE IS PUBLISHED

AS MUCH AS ONE YEAR LATER. YOU JUST HAVE TO HUMBLY BOW AND TO THIS GROUP OF ORGANIZED WRITERS AND SAY A FEW

WORDS OF PRAISE.

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There is also a group that set their level of ambition regard-

ing preparation slightly lower, more normal. No stress, and good control. Event these writers de-serve a lot of respect. Finally, there are a few who employ the mod-ern logistical term - just in time. Those who say they work best under pressure. Tight deadlines are where creativity is born. Some-thing like that. This author fits into the last-named group. Maybe not always on purpose. I have a long list of extremely suitable, interest-ing and equally fun places to vis-

it. Naturally, it’s advantageous if a visit can be planned for the appro-priate time of the year, and they usually can be. My problem is hit-ting the ”snooze” button with my writing. I put off and reorganize. In any case, it usually works out. This time, as well. And besides, spring is here…

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Something completely in line with spring is primeurs – early fruits and vegetables –in all shapes and forms. There are so many to choose from. And, as luck would have it, I am blessed to be able to work smack dab in the middle of a bubbling, to say the least, farming community – Kulla peninsula. And what is the most suitable alterna-tive this time of year? That is only a few minutes away from my desk. Kullasparris (Kulla Asparagus), of course! And it’s on my list. HIGH on my list. Was even reminded when Kullasparris’ Johan Sjöblom was in attendance at one of this year’s Chef of the Year pre-final compe-titions in Helsingborg, not all that long ago. According to the maxim of writing on a deadline, it took a few weeks to get going. This, as usual, at the same time as a letter from my editor arrived, wondered about my contribution to the up-coming edition. Same answer as

always – yes, absolutely! I’ll get right on it. You’ll have it shortly…

The couple behind Kullasparris is Åsa and Johan Sjöblom. She from the area around Kulla and he is from Gotland. They met at the Swedish University of Agricultur-al Sciences (SLU) in Alnarp. They dreamed of asparagus for a long time before they actually took the leap and started growing. The idea originally came from Johan’s father, who started growing as-paragus on Gotland. One big re-quirement was finding a suitable farm, and after a while of looking, they found what they had been searching for. On the Kulla pen-insula. After purchasing the land, they began prioritizing. For future

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THE COUPLE BEHIND KULLASPARRIS IS ÅSA AND JOHAN SJÖBLOM. SHE FROM THE AREA AROUND KULLA AND HE IS FROM GOTLAND.

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asparagus growers, the choice was simple – asparagus first. So natu-rally, in 2011, they started sowing seeds. After that came a building to manage the asparagus and pro-vide food experiences. They last thing prioritized was a house for themselves. So when the plants set their roots and could stand on there own, everything was in place. One might think the priori-ties were made in a strange order. Almost no asparagus can be har-vested after the first season. You can carefully increase the harvest to 10 days in year #2, and 20 days in year #3. After that you can har-vest all the way to the end of June. If you manage the plants well, you can look forward to up to 15 years of good harvests. Their first har-vest was in 2012.

The ambition for Kullasparris is to, besides growing and selling, be able to provide food and farming enthusiasts the opportunity to participate in growing, harvesting, and learning more about aspar-agus. Their process is as it should be – ecological and KRAV certified. That means not using growth pro-motion/protection chemicals (for example pesticides), and following special rules regarding fertilizers. Getting KRAV certified requires a little planning. Land that has not previously been certified must be cultivated according to KRAV reg-

ulations for ecological production for at least two years before it can be certified. Kullasparris was ap-proved and received certification after the 2013 harvest.

If we examine asparagus from a gastronomic and nutritional view-point, there are a lot of plusses. First of all, it really tastes good. Doesn’t matter if you boil it, put it on the grill, serve it as a side or turn it into a soup. And it’s nutri-tious. Asparagus stalk is lo-cal and loaded with vitamins, antioxidants and valuable trace elements like magnesium, zinc and selenium. And the topper is that it is full of fiber. For those interested in keep-ing track of details, there are over 100 types of aspargus. They differ in taste, color, thickness and har-vesting times. Kullasparris focuses mainly on the types Gijnlim and Avalim, which give an earlier har-vest. In order to lengthen the sea-son, they complement with Back-lim, which is harvested later.

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IF YOU MANAGE THE PLANTS WELL, YOU CAN LOOK FORWARD TO UP TO 15 YEARS OF GOOD HARVESTS. THEIR FIRST HARVEST WAS IN 2012.

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Unfortunately, basing their entire operation solely upon asparagus isn’t feasible. Having only a short, two month-long high season dur-ing May-June, it is important to fill the rest of the year with other things that can contribute to the operation. Kullasparris is pres-ently contemplating conquering another plant. They have recently expanded their acreage with an additional three hectares, which greatly increases their chances to really get the operation rolling. A natural complement to asparagus is viper’s grass, which is also popu-larly called poor man’s asparagus. They could even grow turnips, zucchini, various types of cabbage, beans, artichoke, and a whole lot of other things. They are also considering selling subscriptions for vegetable baskets in the fu-ture. Customers picking their own corn is also a possibility. They also have some bee colonies, so selling honey could turn into something. And they receive a small subsidy for growing flowers between the rows, which facilitates nutritional uptake. They also make a refresh-ing elderberry drink.

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THEIR PROCESS IS AS IT SHOULD BE – ECOLOGICAL AND KRAV CERTIFIED.

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The far has an apartment that they can rent out to tourists on a week-ly basis. High season is, of course, a warm time of the year. The rent includes the opportunity to pick garden vegetables. During the rest of the year, Johan runs the consultancy ”Lönsamt lantbruk” (Profitable Agriculture) where he helps other farms more financially viable. The company name says it all. It might include anything from filling out EU forms in the right way, to assist with planning. As an asparagus grower, it fits well with time. When asparagus season is in full swing, Johan’s customers are also very busy. After the season, the customers have more time, which is when they contact Johan. Who just happens to also have some spare time…

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A NATURAL COMPLEMENT TO ASPARAGUS IS VIPER’S GRASS, WHICH IS ALSO POPULARLY CALLED POOR MAN’S ASPARAGUS. THEY COULD EVEN GROW TURNIPS, ZUCCHINI, VARIOUS TYPES OF CABBAGE, BEANS, ARTICHOKE, AND A WHOLE LOT OF OTHER THINGS.

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Toghether with some other col-leagues, they operate a farm shop at Sofiero Gård, where all of the producers’ goods are sold. Besides asparagus, there also have vegeta-bles, tomatoes, rapeseed oil, chips, meat and a whole lot more. The store is a great way to get closer to their customers and is conven-iently close for Helsingborg’s resi-dents. The store is named Odlat & Utvalt (Grown and Selected). If you are planning on going by, they are open on Fridays and Saturdays. It should also be mentioned that Kullasparris has their own farm shop during asparagus’ high sea-son. A good indication it’s open is to keep an eye out for the sign they put out along the road to-wards Jonstorp. Aside from selling directly to consumers, they also deliver to a few boutiques and res-taurants in the area.

At Kullasparris, they harvest as-paragus by breaking it off. It is the same method one using in the kitchen to remove the more “wooden” part. It is important to break off the asparagus at precise-ly the right place. That means a lit-tle less for sales since asparagus is sold by weight. At the same time, it doesn’t create any waste as the part normally cut off remains in the ground. Newly harvested as-paragus holds for about a week if it is kept in the fridge. Asparagus that doesn’t get sold either be-comes food on their own table or is put in the freezer. A lot is used

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TOGHETHER WITH SOME OTHER COLLEAGUES, THEY OPERATE A FARM SHOP AT SOFIERO GÅRD, WHERE ALL OF THE PRODUCERS’ GOODS ARE SOLD.

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for delicate soups. Asparagus and artichoke are favorite ingredients, and over the course of a year, they might use a few hundred liters. An interesting adventure is going on an asparagus safari. It might not give the same adrenaline rush as an African safari, but fun nonethe-less. And also educational. To start with, you receive some asparagus coaching – what it is, how it grows and is cultivated, and naturally some good cooking tips. During the safari, you are allowed to visit the fields and pick some aspara-gus. The safari takes about 90 min-utes and runs through high sea-son, May-June.

The part of the plant you eat is the budded stalk. When the soil tem-perature reaches 12 degrees (C), they shoot up out of the ground. In the Kulla area, this often occurs towards the end of April or early May. As soon as the first stalks are harvested, the plants shoot out new ones. If the weather is warm and pleasant, the new stalks grow quickly. Up to 10cm per day in ex-treme cases, so you really need to keep up! At the end of June, ap-proximately Midsummer, harvest-ing is halted so as not to deplete the plant of nutritional elements. Left alone, the stalks grow to 1.5 meter tall plumes. The point is to let the plant recover and begin storing nutrients in the roots for next year’s harvest. In other words, even though the season is over, the work isn’t finished. Asparagus growers still need to ensure the plants are healthy and recover well for the next season. Part of that in-cludes fighting weeds.

IN THE KULLA AREA, THIS OFTEN OCCURS TOWARDS THE END OF APRIL OR EARLY MAY. AS SOON AS THE FIRST STALKS ARE HARVESTED, THE PLANTS SHOOT OUT NEW ONES.

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So is life a walk on a bed of roses? Or maybe rather on a stick, for as-paragus growers. Of course not. Weather is a constant companion whether or not you want it to be. Setting an early harvest in motion means covering the plants with plastic during the spring, and a little later putting out some grow-ing barrels between the rows. But don’t forget, the grower just stopped fighting the eternal bat-tle against the weeds! Most of all, couch grass can cause a real pain in the neck. It requires constant vigi-lance to be sure it is gone. There is also an enemy from the animal kingdom to watch out for, though so far it hasn’t become a common problem. We are talking about the evil asparagus beetle. It doesn’t attack the asparagus that is being harvested, but causes problems by attacking the plant after harvest and disrupting its recovery period before the next season. Over time, this results in poor harvests, which obviously is undesirable. One rea-son this beetle spreads is due to asparagus grown in gardens. So far, Johan and Åsa have only had

one real confrontation with this beetle. Besides the two of them killing the beetles by hand, one-by-one, they also engaged their son in the extermination. He got 2 kronor per beetle, and after a short time had killed over 300 of them. He did a really good job, and also helped the family’s all-important asparagus plants.

So just for order, what is the dif-ference between white and green asparagus? Despite the obvious fact that one is white and one is green… Well, they are actually the same type of plant. They difference is how they are grown. To get white asparagus, the plants are covered with a tall pile of dirt and the stalks are harvested using a special knife

WEATHER IS A CONSTANT COMPANION WHETHER OR NOT YOU WANT IT TO BE. SETTING AN EARLY HARVEST IN MOTION MEANS COVERING THE PLANTS WITH PLASTIC DURING THE SPRING, AND A LITTLE LATER PUTTING OUT SOME GROWING BARRELS BETWEEN THE ROWS.

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as soon as they break the surface of the soil. Then they keep their white color. Green asparagus is allowed to grow above the soil, where chlorophyll is created with the help of the sun. And by the way, asparagus can’t grow just an-ywhere. It has some requirements. It prefers a sunny, well-exposed place to grow, in well-drained soil without too much clay. Spring frost is one of its enemies, and they need to be protected. If the plants are firmly established, though, you can reap their rewards for years. To conclude this chapter about asparagus knowledge, Åsa and Johan also explain that there are both male and female plants, and that the female grows berries late in the summer. From a grower’s perspective, the male plants are better as they don’t need to ex-pend extra energy for growing berries. They can instead focus on

recovering for next year’s harvest. The majority of Kullasparris’ plants are male.

As I conclude this article, I’d like to go back to the title – “Life on a stick.” Being asparagus grow-ers, it should probably read “Life on a stalk” for Åsa and Johan. The meaning, though, is the same. Ac-cording to a well-known word list, it means that one has a good and exciting presence that he or she really enjoys. After visiting Åsa and Johan at Kullasparris, I can say that the meaning is a perfect fit. Per-sonally, I go around planning to be more a well-organized writer. Of course that means I have to return to Kullasparris to do some research for my next article. The best time for that would probably be in May or June. Just have to keep an eye open for the sign…

www.kullasparris.se

TO GET WHITE ASPARAGUS, THE PLANTS ARE COVERED WITH A TALL PILE OF DIRT AND THE STALKS ARE HARVESTED USING A SPECIAL KNIFE AS SOON AS THEY BREAK THE SURFACE OF THE SOIL. THEN THEY KEEP THEIR WHITE COLOR. GREEN ASPARAGUS IS ALLOWED TO GROW ABOVE THE SOIL, WHERE CHLOROPHYLL IS CREATED WITH THE HELP OF THE SUN.

http://www.kullasparris.se

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MOTHERTEXT: CATARINA OFFE PHOTO:JOHAN KNOBE, CATARINA OFFE

MELKER ANDERSSON AND DANYEL COUET’S NEW RESTAURANT MOTHER LIES ON A RARE, UNKNOWN STRETCH OF MÄSTER SAMU-

ELSGATAN IN STOCKHOLM. NO ONE PROBABLY EVER EVEN PLANNED ON TAKING A WALK THERE BEFORE.

But now it seems that all roads lead to Mother, one thousand

square meters large with chairs for 500 guests. The address is New Mästerhuset, right in the middle of central Stockholm. ”I’ve never seen such a large restaurant in all of Europe,” says Danyel. Mästerhu-set’s owner wanted to have a large restaurant, and Melker and Danyel got the call. Who else would get such an offer, and have the mus-cles and means to take on such a project?

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”The volume is both enticing and scary,” continues Danyel. “It’s like a huge storm here, all the time,” he counters after mention that the afternoon must feel like the calm before the storm. 900 lunch and 700 dinner guests don’t allow a lot of down time. But Danyel loves seeing when “people flow in and the kitchen is shooting out plates. People laugh and have fun. There’s an amazing murmur when it fills up with people. There is always room and if there is a line the wait is usually short… We never say no,” maintains Danyel.

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“IT ’S LIKE A HUGE STORM HERE, ALL THE TIME,” HE COUNTERS AFTER MENTION THAT THE AFTERNOON MUST FEEL LIKE THE CALM BEFORE THE STORM. 900 LUNCH AND 700 DINNER GUESTS DON’T ALLOW A LOT OF DOWN TIME

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Mother’s target group is people who eat out often and prioritize both a dining experience and a well-balanced meal, which are based on smartly combined ingre-dients. The guests also have the opportunity to choose a booster, an ingredient that lifts the other aspects of the food and strength-ens the dish. For example, a boost-er could be chili, garlic, ginger or cacao, products that give positive effects in both body and mind. Melker are Danyel are leading the trend that we see coming – that more satisfaction can be gained through more balanced food. The food is created through balancing foodstuffs, local ingredients, taste kicks, and specific tasty charac-ter-strengthening raw ingredients. The menu is arranged by prepa-

ration method: cooked, steamed, woked, roasted, grilled, and bowls for soup. ”We are still talking about enjoyment and a gastronomic quality, but we believe that en-compasses more than taste and presentation. Awareness of one’s body and what it requires doesn’t have to conflict with going out, eating, enjoying a good drink and meeting friends,” says Danyel.

The raw ingredients are carefully chosen, no refined sugar is used, instead they use better sweeten-ers, and vegetables are a kitchen favorite. Additionally, the have a

THE RAW INGREDIENTS ARE CAREFULLY CHOSEN, NO REFINED SUGAR IS USED, INSTEAD THEY USE BETTER SWEETENERS, AND VEGETABLES ARE A KITCHEN FAVORITE

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great juice from ecological prod-ucts that are grated and cold pressed (the entire fruit) so that all of the fibers remain and no layers are formed. Naturally, Mother has a special assortment and they switch tastes according to the season.

They bake as much as they have time to and eventually Mother will have a game center, allowing them to prepare meat from hunt-ing. All of the certifications are ap-proved, so they are just waiting for a break in the action so they can get started.

There are new items on the menu every day, they disappear when the raw ingredients are used up, and there is a dish “bank” that makes it easy to change out the dishes. Over a year ago they start-ed recipe testing. They prepared food daily with all of the chefs and cooks. And they tasted, remade, and tasted again. At the same time, they developed a menu sys-tem that was then digitalized and incorporated into the tables. They contain all the information about the dishes, how to order, and how to pay. They didn’t find anything already available on the market, so Melker and Danyel started from scratch. “And it took longer than

we expected,” says Danyel. It is up and running but will fine-tuned.

Undoubtedly, Mother has been a success from the start, and a con-tributing factor may be that the project coincided with a period where Melker and Danyel were both in change processes and wanted to reorganize their lives in different ways. Danyel felt he was always irritated, lacked energy and patience, gained weight, and ate out of necessity, not enjoyment. Melker also had his reasons. Both of them spend their days expand-ing the main office, to then spend the evening in the restaurant: “We’re just cooks who like being in the restaurant,” says Danyel. Melker and Danyel have always had dar-ing ideas but opening five res-taurants within one year was just too much. And selling Godthem was the most difficult thing they had to do; so much time and en-ergy went into that restaurant. But something had to be done. Danyel started exercising and re-learning nutrition so he could get back to making good food. Now, Danyel is mostly stationed at Mother, where he also has his main office. And there aren’t any signs of his previ-ous irritability.

Mother is now in place. It has a little bit of everything, and the thought-fulness that a mom always has.

MOTHER IS NOW IN PLACE. IT HAS A LITTLE BIT OF EVERYTHING, AND THE THOUGHTFULNESS THAT A MOM ALWAYS HAS

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ARTIKELNR: 2278NAMN: Terre di San LeonardoÅRGÅNG: 2012

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OUR BEST MEAT CHEFTEXT OCH PHOTO: CATARINA OFFE

JOHAN JURESKOG, AT THE MEAT RESTAURANT AG IN STOCKHOLM, LOVES MEAT, INCLUDING HAMBURGERS, BUT ONLY IF THEY ARE

HIGH QUALITY. AND JOHAN KNOWS WHAT HE’S TALKING ABOUT; HIS MENTOR AND SOON-TO-BE STEPFATHER IS HÅKAN FÄLLMAN, A

WELL-KNOWN RESTAURANT MEAT PURCHASER FOR GENERATIONS.

Håkan, like Johann, prefers well-marbled meat for ten-

derness, and the animals should be a little older, 73-120 months for an ”old” cow. Being a meat res-taurant of measure requires con-stant access to the right quality. ”We eat way to much bad meat, too often,” say Johan and Håkan in unison. Having Håkan as a mentor is a pleasure for Johan, and Håkan

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lights up like a sun when he gets to share his knowledge. ”I’m a butch-er’s son, raised on meat and think that the pressure cooker should be the Christmas present of the Year every year,” says Håkan, who glad-ly follows the saying ”from nose to tail.” ”There are four sources of taste in meat: fat, bone, marrow, and connective tissue. If you take all of those away, there isn’t any taste!”

AG has an extensive meat menu, not only ecologic and locally pro-duced. Quality is the most impor-tant aspect and that 30 year-old bull from Galicia and his extreme-ly tender meat are definitely high points. But at AG, they don’t only serve beef. Johan buys around a thousand piglets from Sandby Gård every year, carefully handled before slaughter at Skebo Slaugh-terhouse. Five years ago the guests didn’t ask where the meat came from, but now they want to know everything.

Johan is always looking for pro-ducers and suppliers that can match bis eye. One that passed the test was Scan. “Big Scan and little AG, what an unusually good part-nership, finally,” they say in agree-ment. The purchaser at Scan who is responsible for supplying exact-ly what AG wants to have has an extremely well-trained eye, comes directly in after slaughter, and lit-erally sets aside the best marbled cuts for AG. Otherwise that meat would just disappear into the

BEING A MEAT RESTAURANT OF MEASURE REQUIRES CONSTANT ACCESS TO THE RIGHT QUALITY.

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regular system, sorry, that sounds ridiculous. The purchaser also vis-its other interesting farms and secures AG’s interests. For Johan and Håkan, Swedish meat isn’t the only possibility. Getting the best marbled meat requires foreign producers. US Beef Meat is one of them that have received a visit from Traveling to a country that has ”meat departments ”at univer-sities with constant research and developing taking place just can’t be wrong. Johan thinks there are some things to be learned. Johan does purchase some cuts from US Beef Meat, like previously unpopu-lar cuts: shoulder blade steak, beef brisket and bottom sirloin cut. Jo-han likes USA’s beef culture, ”ex-tremely good meat, served right up and down.”

But not all meat satisfies Johan’s well-trained gums. Cattle fed with corn feed are “carbohydrate-cows,”

he says and that just doesn’t sound good. The famous and infa-mously expensive Kobe meat gets, through its special handling, a ge-latinous consistency, almost like lax, he says. Even though I haven’t ever tried it, I’m inclined to say that he is correct. He’s tasted it so many times. But it is, of course, a person-al taste that makes the difference.

Johan doesn’t even think that we guests should be knowledgea-ble about everything. That’s why chef Gunnar Forsell acts as a “meat sommelier” at AG. Just like a wine sommelier that knows the en-tire background of wines being served, Gunnar knows everything from the animals’ origins to how they are prepared. So it’s probably best to just get started checking off AG’s meat menu one by one. Because the meat you are going to eat should be good. ”We eat way to much bad meat, too often,” – a mantra worth repeating.

JOHAN DOESN’T EVEN THINK THAT WE GUESTS SHOULD BE KNOWLEDGEABLE ABOUT EVERYTHING.

THAT’S WHY CHEF GUNNAR FORSELL ACTS AS A “MEAT SOMMELIER” AT AG.

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T R E N D S E T T E R

G L O B A L

C O M M U N I C AT I O N C O M M U N I C AT I O N

+47 707 94 09 87


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RESTAURANT NEWS AND A LITTLE MORETEXT OCH PHOTO: CATARINA OFFE

ATELIER 23/THE DINNER CLUB

Restaurateur Pontus Frithiof takes the initiative in lifting the chefs of tomorrow through The Dinner Club. A stage where promising, unestablished chefs can offer in-novative meals with a personal stamp. The event is arranged a few times pre moth at Atelier 23 I the DN tower.

The Dinner Clubis a new concept where tomorrow’s star chefs take control of the kitchen, serve their own menu, and talk about them-selves, their background and some of their dishes. ”We didn’t have a forum for promising chefs, and

then we go the idea of giving un-established chefs their own stage for showing their abilities, testing new, daring combinations, and giving guests unforgettable eve-nings,” says Pontus Frithiof.

No two evenings are identical, as every chef gets to choose their own menu and put their personal signature upon it. The Dinner Club offers unique surprises and new combinations every time. The last chef before the summer begins is Anton Husa from SOMM Restau-rang & Wine Bar in Gothenberg. On hand in the kitchen to sup-port and coach is Andreas Edlund, Young Chef of the Year 2011 and finalist for Bocuse D´or.

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The Dinner Club will continue until May, and will hopefully be back in the fall. Interest has been big from both chefs and guests. The entire experience including wine always costs SEK 500:-, and is worth every öre. Directions to The Dinner Club can be found on Pontus’ home-page (including dates and times) and also in a record tact from word-of-mouth.

OPEN CAFÉ/SCIENCE DINNER

Science Dinner is a dinner adven-ture where you can taste and learn more about the science behind fantastic dining experiences that touch all of your senses.

Science Dinner offers a series of unique dinners in a pleasant en-vironment, where taste buds are tickled and synapses are stimu-lated. Every dinner begins in the moment, and the in the challeng-es you receive when you prepare and serve food. The concept is a collaboration between Openlab and Open Café, and take the form of a restaurant each evening with a three course dinner with drinks.

THE DINNER CLUBIS A NEW CONCEPT WHERE TOMORROW’S STAR CHEFS TAKE CONTROL OF THE KITCHEN, SERVE THEIR OWN MENU, AND TALK ABOUT THEMSELVES, THEIR BACKGROUND AND SOME OF THEIR DISHES

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The meals are prepared using quality raw ingredients from tal-ented chefs.

Henrik Norström from Lux is the day-to-day creative leader. Johan Lundström is a research scientist at the Institution for Clinical Neu-roscience at Karolinska Institutet. Johan’s research group examines, among other things, how the hu-man brain understands, processes and interprets sensoral impres-

sions which have origins from dif-ferent senses. You are led through an evening with culinary journal-ists and wine expert Per Styregård.

The dinners are designed based on different themes, which together cover most things culinary. Every theme dinner is framed by current and readily accessible research within each respective area. One of the most initiated researchers within a certain area will provide insight into their area of study, and allow the guests to experience the food through simple, effective and inspirational taste and smell expe-riences. The way to an exciting and giving science dinner can be had through Science Dinner’s home-page. Science Dinners can be en-joyed at Open Café, near Tekniska Högskolan in Stockholm

THE DINNERS ARE DESIGNED BASED ON DIFFERENT THEMES, WHICH TOGETHER COVER MOST THINGS CULINARY.

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YOUR RECRUITMENT PARTNERS WITHIN FMCGWITH FOCUS UPON IMPORTERS

Since 2000, Sikta Urval, a member of the Sikta Group, has functioned as a Strategic Partner within FMCG.

Regardless of whether you want to recruit staff or are already working within the industry and want to investigate new opportunities, Sikta can be your

partner. In the initial phase, all consultations are free and strictly confidential.

Sikta Urval continues to find real Leaders, and have partnered with many of our clients for over 10 years. Over that time, some of our relatively smaller operators have gone

on to become industry leaders within a short period of time.Part of their success is, of course, their personnel.

We help:Producers, Wine & Spirits importers / HoReCa & Food operatives.

We recruit:Product Managers / Brand Managers / Senior Brand Managers / Account Managers / KAMs / Blenders / Managing Directors / Sales and Marketing Managers and others.You are always welcome to contact us. Simply call, email or text me, and we will get

back to you immediately.

www.sikta.se Andreas Flyckt [email protected]

+46 70-725 48 36 (direct) +46 8 678 00 00 (main)

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FAROE ISLANDS: FAR AWAY, YET OH, SO CLOSETEXT OCH PHOTO: CATARINA OFFE

FURTHEST OUT IN THE SCANDINAVIAN SEA BELT LAY THE EXOTIC FAROE ISLANDS, WITH THEIR EIGHTEEN ISLANDS. ACCORDING

TO MYTH, THE RESIDENTS ARE DESCENDANTS OF SEASICK SAILORS WHO COULDN’T MAKE THE ENTIRE JOURNEY ALL THE WAY TO

ICELAND CENTURIES AGO.

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The Faroe Islands claim that their forefathers were the

most skilled navigators of their time and settled on the best des-tination of the two. A brotherly rivalry between the two countries still exists today, but seems more like a lover’s quarrel. This group of islands isn’t so distant that gas-tronomy hasn’t been discovered, an art that the Faroe Islands’ own front-figure Johannes Jensen em-braces. And it is precisely that, gastronomy, which has lured me to this not-so-obvious destination. An amazing opportunity arose giving me the possibility to en-joy exotic trips around the globe

with one of Sweden’s top chefs. That’s how I suddenly found my-self attending a four-course meal in the Faroe Islands with Oaxen’s multiple prize-winning Magnus Ek and host kitchen chef Poul Andri-as Ziska from the restaurant KOKS in the “capital” Torshavn. The fact that KOKS is enclosed by hotell Föroyar, a hotel that melts into the beautiful yet Spartan natural surroundings, and where all of the windows provide the most beauti-ful views possible, is owned by Jo-

THIS GROUP OF ISLANDS ISN’T SO DISTANT THAT GASTRONOMY HASN’T BEEN DISCOVERED, AN ART THAT THE FAROE ISLANDS’ OWN FRONT-FIGURE JOHANNES JENSEN EMBRACES.

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hannes Jensen isn’t a coincidence. Johannes is the person behind the most when it comes to hotels and restaurants on these islands. The destination receives us with fall’s first but rather unusually abundant snowfall. A car takes us further and further out into the natural land-scape amidst swirling snowflakes. As Magnus, his assistant Johan and I are certain that we are lost out among the howling winds; we are quickly escorted to a barracks on wheels, temporarily placed above the tree-line by the kitchen staff from KOKS. It may have seemed meager from the outside, but the inside! A little salle privée with linen tablecloths, crystal glasses, silver utensils and sheepskins to sit upon. We enjoyed fish, whale,

and sheep cooked with the typical Faroe fermentation method which gives a very special taste of the raw ingredients; a taste which might take some time to truly appreciate.

Swedish Pytt-i-panna with on-ions, potatoes and fermented fish rounded off the dinner. Chablis and Port make some enticing com-binations. After this initial contact with Faroe delicacies, Magnus and Johan left us in Poul’s hands to to-gether create the dinner I would later come to enjoy two days lat-er. Magnus has explained which dishes he prepares and Paul com-

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plements to complete the menu. When Poul was Magnus’ guest, the assignments were reversed. Mag-nus had brought all the ingredients he needed, except for the catfish. ”It would have been too embar-rassing bringing a fish to the fish-erman,” says Johan. As they spend uncountable hours together in the kitchen, I go on an excursion with my knowledgeable guide.

The Faroe Islands is worth a visit – a more exciting, beautiful and exotic place would be hard to find. It is just as beautiful in person as it is in pictures, with the dramatic mountain formations covered by deep green grass. You are never more than five kilometers from the ocean, and it only takes two hours

to reach the most distant settle-ments in the island group. The roads many, and well taken care of. There are bridges spanning the sounds and tunnels under the sea. You get the feeling tat you are extremely far out in the wild, but around the corner you find a new view, the ocean and the next little settlement.

Sheep are king here, and herding is taken very seriously. The sheep graze freely, but in more tour-ist-filled areas they are sometimes taken farther away from the vil-lages during high season, but are then welcomed back again. There isn’t a lot of snow so the sheep can

SHEEP ARE KING HERE, AND HERDING IS TAKEN VERY SERIOUSLY

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graze just about anywhere. There is an ordinance here that states all of the land area must be used, even in areas where it may not look like it is possible. So the sheep may be transported/lifted down to otherwise humanly inaccessible mountain field during the grazing season to be later hoisted back up again in the fall. Fresh water flows everywhere through wind-ing furrows, so there is certainly no shortage of water. And no, they don’t fall off the cliffs – mountain climbing has always been in their genes. Now, the plateaus have become an exclusive experience for adventurous visitors, but on a small scale.

The entire farming industry is run in close cooperation with Moth-er Nature. For example, one cold winter when one of the largest

farmers lost all of his lambs, the sheep he had left were not slaugh-tered because they were needed to help build of the herd again. But they didn’t build any shelters for future cold winters, either. Nature decides and we adapt. The adora-ble puffins that locals call “sjöpa-pegojor” (sea parrots) invade the island group every summer. They have delicate meat, which makes them sought after. So the resi-dents have decided not to hunt the puffins for a while. There isn’t a need for making a ban; here,

THE CONTROVERSIAL WHALE HUNT CONTINUES IN THE SAME WAY AS IT ALWAYS HAS, AND IN THE LEAST PAINFUL WAY ACCORDING TO RESIDENTS.

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everyone does what is best for the animals, people and Nature. From the month of November, people hunt hare, which is considered a delicacy. They were purposely brought here from Norway. One fourth are used for delicate hare steaks while the remainder are left to help keep a balance. Even ful-mars, gulls (when they are the fat-test), and free-range geese for the traditional Christmas Dinner are hunted. The controversial whale hunt continues in the same way as it always has, and in the least painful way according to residents. Whale meat is distributed equally among all of the residents, and of-ficial institutions like schools and hospitals also get their portions. The water surrounding the islands is a veritable treasure chest filled with fish. The Faroe salmon farms don’t need to use antibiotic addi-tives for salmon lice, an otherwise common problem at fisheries. In-stead, they’ve found a small fish that really likes to eat the lice, and that naturally live near salmon.

Wild salmon swim (at determined periods of time) in a bubbling stream near the tiny community of Saksum. A day pass is very expen-sive but worth its weight in gold for salmon enthusiasts. Mackerel and herring are staples. Halibut and cod are delicacies, and the salmon is probably the best in the world. The constant water tem-perature of between 3-8C and the tides are the reason. Virgin lobster can be found in the small sounds between the islands and are sold as live export goods. Mussels and crawfish are some of the other shellfish delicacies found in the sounds. Every resident has a boat or knows someone that does, and fishing is never very far off. Instead of quotas, they have designated fishing days, which they claim is a better alternative to quotas.

NONETHELESS, THE RESIDENTS EAT MORE MEAT THAN FISH. ONLY 10% OF THE LAMBS ARE SLAUGHTERED AT OFFICIAL SLAUGHTERHOUSES, THE REST ARE SLAUGHTERED, FERMENTED AND EATEN AT HOME

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On fishing days, they take the chance and catch everything they can, big or small. What remains has an equal age distribution and not just small fish, like with quotas. It is better for the fish, the ocean and the people, they say. Nonetheless,

the residents eat more meat than fish. Only 10% of the lambs are slaughtered at official slaughter-houses, the rest are slaughtered, fermented and eaten at home. There is salt in the air, and it per-meates in between the wooden slats covering the small houses where the lamb meat is hung, so extra salting isn’t needed. The Far-oe lambs are best eaten ferment-ed, everyone here agrees on that. The fresh lamb meat sold in stores comes from New Zealand. These islanders enjoy pork, but there aren’t any pigs here because that would require winter shelters for them. As previously mentioned, Nature decides…

THE WATER SURROUNDING THE ISLANDS IS A VERITABLE TREASURE CHEST FILLED WITH FISH

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Torshavn has 19,000 residents, and is like a “micro-metropolis” as my guide put it. Despite its small size it still emits an urban feeling. Cul-tural life is blooming – there is an impressive book/music store here. Plays, concerts and exhibitions are well attended. The unique design takes the forms of crystal, fashion and art. Gastronomy is young and promising. A state-run alcohol store arrived here 23 years ago, and restaurants started serving wine. Twelve years ago, the first fine dining restaurant opened but it was a little too much too soon. But these days, every prospective restaurant guest can sate his or her hunger. There are restaurants with varying concepts, and not surpris-ingly, Johannes is behind several of the most successful ones. Before indulging in the four-course meal, I get something to eat at the only fish restaurant around. The menu includes three types of baccalau. They have long been cod export-ers for just this dish, but haven’t been able to make it themselves. Johannes solved that problem by hiring a star Spanish cook. A lunch in the countryside includes tradi-tionally prepared meat with sauce,

potatoes and a few vegetables. Jo-hannes wants to change that, too. Rhubarb, kohlrabi, rutabaga and small potatoes are also prevalent, but Johannes has investigated which Faroe soil types are best suit-ed for growing about 60 different exotic vegetables. But that takes time, according to Johannes. “The farmers don’t think like we do, Na-ture decides.” A different lunch can be had at the modern high-class sushi restaurant. I skipped the clas-sic sushi rolls and chose tempura from pilgrim scallops and crawfish and codtongue sticks, all from the Faroe waters, of course.

Finally, it is time for the main rea-son I came here: my four-course meal with Magnus and Poul at the restaurant KOKS. A total of nine-teen dishes are to be inspected, admired and enjoyed. A suitable drink of course, accompanies all of them. For example, Madeira and sherry with the lamb. Poul’s contri-

GASTRONOMY IS YOUNG AND PROMISING. A STATE-RUN ALCOHOL STORE ARRIVED HERE 23 YEARS AGO, AND RESTAURANTS STARTED SERVING WINE. TWELVE YEARS AGO, THE FIRST FINE DINING RESTAURANT OPENED BUT IT WAS A LITTLE TOO MUCH TOO SOON

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bution is several exciting amuser from Faroe cuisine, using its nat-ural surroundings such as moss, lichens, lava, and rocks as a frame. ”We have what we have and we serve it”, says Poul.

Magnus serves a cake from moose heart, smoked beef marrow, cured and tendered beef filet with Kalix whitefish roe, thinly slice Reindeer inner thigh, and fruits and vegeta-bles that are not currently availa-ble on the Faroe Islands, but might be so in the future if Johannes keeps on nagging a while longer. Dinner is of course a unique expe-rience, but similar dishes can be found home in Sweden at Magnus’

Oaxen. Magnus takes home some seaweed to be served later as snacks, and he is lyrical about the extremely high quality of the raw ingredients found here, especially those from the sea. Both Oaxen and the Faroe Islands are worth visiting, and I look forward to see-ing how Johannes will integrate the new gastronomy with the old traditions from nature. An interest-ing interplay will certainly be cre-ating benefitting animals, nature and people.

MAGNUS TAKES HOME SOME SEAWEED TO BE SERVED LATER AS SNACKS, AND HE IS LYRICAL ABOUT THE EXTREMELY HIGH QUALITY OF THE RAW INGREDIENTS FOUND HERE, ESPECIALLY THOSE FROM THE SEA

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Alkohol kan skada din hälsa

F rån anrika Stellenbosch kommer detta nyanserade och stramt fruktiga vin. Det

har inslag av ceder och svart te och en karaktär av svarta vinbär, mörka körsbär, rostade fat, mörk choklad, mynta och tobak. Du dricker det med fördel tillsammans med grillad entrecôte eller ryggbiff och till mustiga grytor. 21 Gables Cabernet Sauvignon kommer från renommerade Spier Wines, som grundades redan år 1692. Idag är Spier en av de mest prisbelönta vingårdarna i hela Sydafrika.

Art. nr: 2064-01

Pris: 179 kr

Storlek: 750 ml

Alkoholhalt: 14 %

Med anor från 1692

FYNDAllt om vin 2015

Bästa nyheterna i September!

Tasteline

Topplistan, 87p Livets Goda 2015

”Högklassigt vin” Munskänken 2015

Expressen 2015

Aftonbladet 2015

http://www.vinia.se

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THE WINERY HOTEL - SWEDEN’S FIRST URBAN WINERY HOTEL - IS NOW OPEN FOR BUSINESS

A FEW MONTHS AGO, THE WINERY HOTEL OPENED THEIR DOORS. THE NEW HOTEL CREATES AN ENTIRELY NEW WAY TO STAY, ENJOY

AND MEET, WITH WINE AS THE FOCUS.

The hotel’s lobby has a winery where their own wine is pro-

duced. On site, wine tastings, edu-cation and lectures are held.

The Winery Hotel has 184 rooms, a roof terrace with a pool, restaurant, deli, and vinotek with a wine bar.

Raw industrial buildings from Brooklyn and vineyards in Tusca-ny influence the interior, and the open floor plan has visible instal-lations. The choice of materials is mostly wood and iron.

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The restaurant, Winery Kitchen, has 160 chairs and is led by chef Markus Gustafsson and wine ex-pert Michel Jamais. Just as at other hotels, wine is a focus, even in the kitchen. The menu is wine-orient-ed with Scandinavian ingredients and tastes from other European cuisines. Naturally, locally pro-duced goods and innovation will be central for the restaurant.

”The Winery Hotel is Sweden’s most ambitious wine undertaking, where passion, craftsmanship and

knowledge is the motto. We create a unique meeting place for both beginners and wine connoisseurs. We want to provide our guests the best possibilities to learn about the art of winemaking, tasting, and in other ways experiencing the world of wine,” says Ejnar Söder, in-itiative-taker and partner.

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”THE WINERY HOTEL IS SWEDEN’S MOST AMBITIOUS WINE UNDERTAKING, WHERE PASSION, CRAFTSMANSHIP AND KNOWLEDGE IS THE MOTTO.

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OWN WINERY

Making wine is a craft. In the ho-tel’s own winery, guests are given the unique opportunity to follow the newly picked grapes’ journey to a finished wine. With the help of some of Italy’s most well known grapes from, for example, the vine-yard

Terreno in Tuscany, The Winery Ho-tel will be able to produce about 8,000 bottles annually. This takes place under the helpful guidance of oenologist Lucca Retondini, who is also a winemaker from a re-nowned vineyard, Le Macchiole, in the Bolgheri district in Tuscany.

The combined knowledge of wine creates a high-class winery, and their ambition is to create qual-ity wines where the entire pro-cess can be followed by the hotel guests. The guests can then later enjoy the fruits of their labor in the Winery Kitchen, Terreno Deli and in the hotel’s Vinotek.

THE WINERY HOTEL

The Winery Hotel is owned by Söder, Östlundh and Ruhne families.

www.thewineryhotel.se

MAKING WINE IS A CRAFT. IN THE HOTEL’S OWN WINERY, GUESTS ARE GIVEN THE UNIQUE OPPORTUNITY TO FOLLOW THE NEWLY PICKED GRAPES’ JOURNEY TO A FINISHED WINE.

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Varannan förare som omkommer i singelolyckor i trafiken är

alkoholpåverkad.

Tre läckra Nyheter i beställningssortimentet!

77459 Lombard Brut Référence, 750 ml 299 kr, 375 ml 179 kr Pinot Meuniers 40%, pinot noir 40% och chardonnay 20%

77389 Lombard Grand Cru Mil-lésime 2008, 750 ml 369 kr Chardonnay 80% (Mesnil sur Oger, Avize, Chouilly). Pinot noir 20% (Ambonnay, Verzenay)

Lombard & Cie är ett familjeägt champagne-hus i tredje generationen under ledning av Thierry Lombard. Huset äger tio hektar vingårdar och har tillgång till frukt från ytterligare 140 hektar i 46 crus

Les CaiLLoux Châteauneuf-du-PaPe

Producent: André Brunel

Art.nr. 79121

Pris 299 kr

www.bravin.se

NY ÅRGÅNG

http://www.bravin.se

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http://www.visitstockholm.com

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VIOLAS KROGTEXT: CATARINA OFFE PHOTO: EWA SÄFWVENBERG, BJÖRN LINDBERG, VIOLA ADAMSSON

VIOLA IS HAS A DOCTORATE IN MEDICAL SCIENCE, AND HAS DEDICATED A LARGE PORTION OF HER LIFE; AROUND 22 YEARS, WORK-

ING AS A NUTRITION MANAGER IN THE FOOD INDUSTRY WITH CEREALS AS HER BASE. SHE HAS DONE RESEARCH TO SHOW THAT

NORDIC RAW INGREDIENTS CAN PROVIDE SIMILAR HEALTHY BENEFITS AS MEDITERRANNEAN CUISINE.

Almost ten years have passed since Viola launched vege-

tarian-based dinner portions with meats as a side, an order that is now being marketed as some-thing new.

Her cookbook ”Nordens bästa mat” has won prizes both at home and abroad as the Best in the World category winner for Scandinavi-an Cook Books. She has also been the nutritional expert for Swe-

den’s cross-country skiing team for many years, seven world cups and two Olympics to be exact. ”And if anyone is careful about what they eat, it’s cross-country skiers,” she says. Viola has participated in the “Golden Spurtle” competition – the world championship in mak-

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ing porridge that takes place in Scotland. She plans on competing at least as long as it takes to win a medal. Practice makes perfect. One of Viola’s best tips is for a good day is to start it with porridge. This past January, the Gastronomiska Akademien awarded her a silver medal for “extraordinary contri-butions to Swedish food culture.” And now it is time for her to gath-er her knowledge and experience and use them in a new direction. Assignment #3 in research order is to spread and apply her research, which she has done in her own way. She has owned a restaurant in Bollnäs since November, but she doesn’t actually want to be called a restaurant owner. ”I have talent-ed personnel who cook the food,” she says, but naturally the dishes are made from Viola’s recipes. Her research was able to convincingly show that Nordic raw ingredients are good for your health. Viola’s food is served in accordance with her research results in portions that the customers are pleased with. Cheesecake and herring, smoked and cured game with soup. The food is good, the guests are satisfied and feel secure know-ing that the ingredients used are healthy…

HER COOKBOOK ”NORDENS BÄSTA MAT” HAS WON PRIZES BOTH AT HOME AND ABROAD AS THE BEST IN THE WORLD CATEGORY WINNER FOR SCANDINAVIAN COOK BOOKS.

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But it isn’t just Assignment #3 that drives Viola. She has a deep-root-ed interest for food, and the step to having a restaurant probably began in her own shack. For three summers, she arranged ”Smakarv Hälsningland, tradition och trend” there. Viola had good foresight and protected the name, which was a “good decision. A lot of people want to use that name now.” Hundreds of people visited the shack in Rickebo and want-ed to tate the “Rickebo dish.” But everything has it’s own time, and there isn’t any electricity or water in the shack, and she had to work really hard. “But it was a lot of fun,” she assures.

The Rickebo dish will certainly be brought back again. It contains so many good things for it to be for-gotten. And then, it could be nice to have a restaurant to serve it in. Naming her restaurant Restaurang Smaker (Tastes) was an obvious choice. The dish includes excit-ing ingredients like smoked goat, moose and deer meat, moose “tjälknöl”, potatoes, fresh goat and cow milk cheese, and mama’s aged cheese and a trendy horseradish cake. All of this served with thin bread and butter. Influenced by Finnish forests and the biological border of Norrland, Limes Norr-landicus, Viola has created three small Hälsingland desserts with rosehip puree, cloudberries and rhubarb. Can I make a reservation now?

ONE OF VIOLA’S BEST TIPS IS FOR A GOOD DAY IS TO START IT WITH PORRIDGE. THIS PAST JANUARY, THE GASTRONOMISKA AKADEMIEN AWARDED HER A SILVER MEDAL FOR “EXTRAORDINARY CONTRIBUTIONS TO SWEDISH FOOD CULTURE.”

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The restaurant is still in its infancy. So far it’s open for breakfast and lunch, and has a growing catering business. Making food for parties using Nordic ingredients is fun right now, and easier as both the guests and producers are along for the ride. And Bollnäs’ bandy team got the point and orders Vi-ola’s food before their games. She wants to convey her knowledge and experience through pres-entations and lectures, which will probably conclude with some-thing good to eat. For even further enjoyment, Viola has applied for a license to sell wine, so she can pro-vide “gastronomical digressions in the name of good health.”

Viola prefers to buy locally pro-duced goods as much as possible; her neighbor grows potatoes, for example. The party menus often include wild game meat and the more unusual goat meat, as well as locally churned cheese and but-ter. Viola’s passion for grain has fol-

VIOLA PREFERS TO BUY LOCALLY PRODUCED GOODS AS MUCH AS POSSIBLE; HER NEIGHBOR GROWS POTATOES, FOR EXAMPLE. THE PARTY MENUS OFTEN INCLUDE WILD GAME MEAT AND THE MORE UNUSUAL GOAT MEAT, AS WELL AS LOCALLY CHURNED CHEESE AND BUTTER.

lowed her since her childhood in Hälsingland and they play an im-portant role the food Viola showed to be healthy. And not every diet expert has as much knowledge as Viola. If I had to choose someone to believe, I’d pick Viola. And then I could be sue that there would also be some good food to enjoy.

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The Chaîne des Rôtisseurs is an international gastronomic society for both professionals

and amateurs , with roots that stretch back to the year 1248. The society is represented in

about 70 countries and has more than 25000 members worldwide. From its headquarters

in Paris the organization is headed by President Yam Atallah In 1959 the Balliage de la

Suéde was founded by amongst others Tore Wretman. In Sweden there are 14 associa-

tions, so called Balliage (Bailliwicks) which is individually responsible for its own program

of activities. Coordination, administration and international contacts are taken care by a

national committee under the leadership of Bailli (Grand Bailiff ) Délègue. One of the soci-

ety’s strong points is the international membership which allows them to make use of the

fantastic network and offers possibilities to take part in any event at all, wherever and

whenever over the whole world.

http://chaine-des-rotisseurs.net

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Alkohol i samband med arbeteökar risken för olyckor.

www.janake.se

PONGRACZ ROSÉ12%VOL, 750ML

ART.NR 77260, 129KRMOUSSERANDE FRÅN SYDAFRIKA

I BESTÄLLNINGSSORTIMENTET.

PONGRACZ BRUT12%VOL, 750ML ART.NR 7628, 109KRMOUSSERANDE FRÅN SYDAFRIKA

FYND!

”ETT TORRT, FRISKT MOUSSERANDE VIN

MED UNG FRUKT, BRA BALANS OCH INSLAG

AV HALLON, ÄPPLE, CITRUS, BLOMMOR

OCH MINERALER.”DINA VINER

PROFESSIONAL EDITION

“FYNDPRIS FÖR SÅ MYCKET KVALITET”

VÄL PRISVÄRT!

http://janake.se/

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THE CHEF’S REPORT”SOCIAL ECOLOGY” AND 6 IMPORTANT INSIGHTSPHOTO: CATARINA OFFE

YOUNG PEOPLE’S AND THE EXPERTS THOUGHTS CAN BE SUMMED UP WITH THE TERM ”SOCIAL ECOLOGY.”

The social aspects are becom-ing more and more important,

at the same time as sustainability and the needs of the individual are prioritized. This is how Generation Z, those born between the mid-1990s to the 2010s, wants to dine at a restaurant.

THE FOOD DIRECTOR ENTERS THE STAGE

The restaurant is a showroom rath-er than just a place to sate one’s hunger. The spotlights are on; the experience is carefully led and created by the Director. To assist, there is a team of chefs/innovators as well as experts in chemistry, nu-trition and service. Easy tasks are automated and together, the team creates a total experience for the guest. “How to present food using new interpretations of traditional methods is a learning point in to-day’s kitchen education, and the experience of seeing and tasting the food are intertwined,” says Richard Tellström, food culture re-searcher..

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TOTAL TRANSPARENCY

Openness is a given for knowl-edgeable and interested dining guests. The Food Director is stand-ing right in the middle of the res-taurant where the experiences are created and prepared on an open stage. What is served comes only from ingredients grown, produced and prepared sustainably. “The interest for how food and drinks affect one’s own body continues to increase. Knowledge is need-ed when making lifestyle choice, and restaurants must be able to convey information to their guests about the origin of the ingredi-ents,” claims Richard Tellström.

LOCALLY PRODUCED, FOR REAL

Restaurants are placed in close proximity to the where the ingre-dients come from since they only serve that which can be grown locally. Residences are converted to growing centers. A flagship res-taurant is opened on the roof with a feel of nature and a view over the entire community. The dining guests will naturally also be able to have food delivered home. From the center, mobile restaurants will be available. ”The rural expe-rience is represented more and more in the city. It becomes more important to be able to describe the food’s landscape,” says Richard Tellström.

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OPENNESS IS A GIVEN FOR KNOWLEDGEABLE AND INTERESTED DINING GUESTS.

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More Socialization. Social areas are among the most important. Res-taurants serve smaller tables and create large surfaces for guests to socialize with one another. “With new digital technology, it will be easier for guests to find people with similar food interests and val-ues, and one is able to start talking and hanging out immediately,” says Richard Tellström.

LIMITED CHOICES VS. FREE-DOM OF CHOICE.

The menu is a fastidious concern in sustainability: short and specifical-ly chosen. But beyond the ingre-dients everything else is available to order. The portions are adjusted to match the guests’ energy and nutritional needs. Color and form calm or excite. Seasoning accord-ing to personal preferences. Every order is delivered using the latest

technology. ”The guests want to punctuate their individuality, and in groups it becomes a type of par-allel-dining. The food is prepared in different ways,” says Richard Tell-ström.

FLEXIBLE FUSION.

Fusions are natural. The Food Di-rector blends creative ingredients and cultural food traditions, with the starting point being respect for the environment and health. The guests care less about tradi-tional meals and more about ex-citing dishes.

”Food culture continues, as it al-ways has at, to be re-invented, with borrowed tastes, ingredients and prep techniques from different cultures,” says Richard Tellström.

SOURCE: ARLA

”FOOD CULTURE CONTINUES, AS IT ALWAYS HAS AT, TO BE RE-INVENTED, WITH BORROWED TASTES, INGREDIENTS AND PREP TECHNIQUES FROM DIFFERENT CULTURES,”

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TÄVLINGAR & UTMÄRKELSER

THE LARGEST AND THE OLDESTTEXT: CATARINA OFFE PHOTO: MARIA VON GEGERFEL, CATARINA OFFE

CHEF OF THE YEAR IS WITHOUT A DOUBT ONE SWEDEN’S LARGEST CHEF COMPETITIONS AND A DREAM FOR OUR MOST AMBITIOUS

CHEFS. THE OLDEST HAS FRENCH ROOTS AND TURNS FORTY THIS YEAR. THIS YEAR’S YOUNG CHEF IS A PART OF THE WORLDWIDE

GASTRONOMICAL ORGANIZATION CHAÎNE DES RÔTISSEURS, WHICH CAN BE FOUND IN AROUND EIGHTY COUNTRIES ACROSS THE

GLOBE.

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The first award was given out on February 11th. Eight chefs

(from an initial pool of one hun-dred) reached the final, each cre-ating their own dish using the provided raw ingredients: halibut, king crab and deer saddle. The competition criterion changes a bit from year to year, and this was the first time that carving the meat in front of the judges was includ-ed. The competition took place during an industry conference, and over five thousand profes-sionals spent their day around the competition arena. Lectures, tast-ings and mingling filled the day, all the way up until the gastronomi-cal awards ceremony. The judging team consisted of a long list of the most famous Swedish chefs, the

technical judges this year were two female top chefs, and there were an additional two hosts (also well-known chefs) from Sweden that performed their jobs as well as any professional program host (and were, of course, extremely well-versed in their own particular field). Among the finalists, there were uniquely enough three from a tiny Stockholm restaurant Lilla Ego, which is run by two previous Chef of the Year winners. In other words, the restaurant is not only one of most popular in all of Swe-den (has a month’s waiting list), but they also serve exceptionally good food, provide a pleasant at-mosphere, and have a develop-mental school for up-and-coming chefs.

EACH CREATING THEIR OWN DISH USING THE PROVIDED RAW INGREDIENTS: HALIBUT, KING CRAB AND DEER SADDLE. THE COMPETITION CRITERION CHANGES A BIT FROM YEAR TO YEAR, AND THIS WAS THE FIRST TIME THAT CARVING THE MEAT IN FRONT OF THE JUDGES WAS INCLUDED

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Patron of the competition Prince Carl Philip handed out the award, and this was the third year in a row he sat on the jury. The win-ners could not have been more appropriate people. Jimmi Eriks-son began his career and com-petition path with Pontus Frithiof and won Young Chef of the Year in 2013. That same year he won a silver medal at the international Young Chef of the Year competi-tion, Concours des Jeunes Chefs Rôtisseurs, in Istanbul. At the same time, he was also one of the first members of the Lilla Ego tea, reached the semi-finals ain Ghef of the Year, before it was finally his turn. Those who know Jimmi knew that it would happen sooner or lat-er. Seconds before the Prince read this year’s winner, the air was filled with anticipation, and many had Jimmi as the favorite., that much is for sure. The day was conclud-ed with a dinner in honor of Tore Wretman. Tore would have turned

100 this year and can be hailed as the father Swedish gastronomy and founder of Chef of the Year. ”This is all I’ve thought about since I found out I made the Final. Since Christmas, all I’ve done is prac-ticed, practiced, and practiced, all the time. I started at a pretty high level before I realized all I wanted to do was make good food that I liked. So I took ten steps back-wards,” explains Jimmi as being the recipe for his success.

A year as Chef of the Year won’t be like just any other year, and Jimmi is already busy with a lot of duties. He probably won’t be standing in Lilla Ego’s kitchen a lot of the time in the near future. If you are lucky, you might catch him on one of those nights.

I’VE THOUGHT ABOUT SINCE I FOUND OUT I MADE THE FINAL. SINCE CHRISTMAS, ALL I’VE DONE IS PRACTICED, PRACTICED, AND PRACTICED, ALL THE TIME

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A few weeks later, it was time for the Young Chef of the Year award. Six finalists were named through their anonymous submissions. The list of ingredients used in this competition is kept secret until the menu is written. Only then do the competitors know what they have to work with. Required ingredi-ents included entire goose, roost-er with crumb. This competition also had a renowned jury, includ-ing an honorary position taken by Jimmi. The competitors were to each create a three course meal within three hours which would then be submitted anonymously and graded by the jury. The young Anton Husa from SOMM Restau-rang &Wine Bar in Gothenberg took home the win. Included in

the award is a spot in the world finals in Manchester, England, in September. The competition there will be similar to the one in Sweden. In connection with the awards ceremony, Stefan Catenac-ci got to meet Tore Wretman’mem-bership group from Chaîne when erecting Tore’s bust at Operakäl-laren, as Tore was the founder of Chaîne de Rôtisseurs in Sweden. Four of the past years’ Young Chef of the Year winners were on hand, whereof three come from Pontus Frithiof, another growing ground for young chefs. The dinner that followed was a signature of Young Chef of the Year 2015, Philip Ols-son, who chose portions from pre-vious competition menus.

FOUR OF THE PAST YEARS’ YOUNG CHEF OF THE YEAR WINNERS WERE ON HAND, WHEREOF THREE COME FROM PONTUS FRITHIOF, ANOTHER GROWING GROUND FOR YOUNG CHEFS.

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COMPETITIONS & AWARDS THE FIRST QUARTER OF EVERY YEAR IS ALWAYS THE TIME TO HONOR THE WELL-DESERVING FOOD AND DINING PROFILES. EACH

AND EVERY ONE OF THEM HAS IN SOME MANNER CONTRIBUTED TO IMPROVING GASTRONOMY IN THE FOOD-LOVING COUNTRY OF

SWEDEN.

GASTRONOMICAL ACADEMY’S PRIZES

The Academy’s gold medal went to restaurateur Tommy Mylli-mäki for exceptional contributions to Swedish food culture. The silver medal went to Viola Adamsson, researcher. Food journalist and author Ann-Helen Meyer von Bremen receiver a gold pen, and her siblings Bitte Persson and Bertil Larsson and their families received diplomas for high quality and historic anchored potatos, Mattias Dernelid, Smakriket, Grönsakshallen Sorunda, as well as Magdalena Streijffert from the organization Fairtrade Sverige.

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CHEF OF THE YEAR

The winner of the 2016 Chef of the Year award is Jimmi Eriksson, the Swedish champion who grabbed the title this year and also received the Gastronomical Academy’s Me-jeri medal and an inspired study trip to a gastronomically interes-ting country. He works at Lilla Ego in Stockholm. HRH Prins Carl Philip handed out the prize.

YOUNG CHEF OF THE YEAR

Anton Husa, SOMM Restaurang & Wine Bar in Gothenburg was cho-sen as the Young Chef of the Year at a cermony at Stockholm’s Hotel and Restaurant School. Competing with five other finalists, he cooked a three-course meal using food from a secret list of ingredients. The win-ner will move on to compete in the world championships In Manches-ter in September.

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lMICHELIN GUIDE NORDIC CITIESSweden has the most Michelin stars in the Nordic Countries**Frantzén, Mathias Dahlgren-Mat-salen, Oaxen Krog, Fäviken* Ekstedt, Esperanto, Gastrologik, Mathias Dahlgren-Matbaren, Operakäl-laren, Volt, Koka, SK Mat & Människor, Thörnströms Kök, 28+, Sjömagasinet, Bhoga, Ambi-ance à Vindåkra, Vollmers, Bloom in the Park, Sushi Sho (new), Hotell Borgholm (new), PM & Vänner (new), Upper

House (new), Daniel Berlin

Poto: Pelle Whalgren

THE SAUSAGE ACADEMY’S

HONORARY AWARDKristofer Franzén created the new trend with his book ”Korv – den bästa korven stoppar du själv” (Sausages – the best are the ones you stuff yourself ). With enthu-siasm and craftsmanship, he has worked for knowledge through education with a focus on sausages and deli.

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COMPETITIONS & AWARDS WHITE GUIDE Year’s Best Restaurant: Fäviken Magasinet, Järpen/Åre.

Year’s Best Master Class – Gastronomy: Esperanto, Stockholm.

Year’s Shooting Star: Imouto, Stockholm.

Year’s Groundbreaker: Omakase Köttslöjd, Stockholm.

Year’s Service Experience: Spritmuseum, Stockholm.

Year’s Merroir Award: Sturehof, Stockholm.

Year’s Terroir Award: Daniel Berlin Krog, Skåne Tranås.

Year’s Worth a Trip: Gula Hönan, Hemse.

Year’s Heart Restaurant: Surfers, Visby.

Year’s Wine Experience: PM & Vänner, Växjö.

Year’s Beer Experience: Rex Brasseri, Umeå.

Year’s Sustainable Gastronomy: Lilla Bjers Gårdskrog, Visby.

Year’s Rising Star: Filip Fastén, Agrikultur, Stockholm.

Year’s Taste Developer in the Food Industry: Scandinavian Organics, Stockholm.

Year’s Praise for a Long-time, Meaningful Gastronomical Contribution: Björn Persson, Koka, Göteborg.

Global Gastronomy Award: Dan Barber, Blue Hill, New York.

BEST BUSINESS RES-TAURANT OF THE YEAR BOBERGS MATSALDagens industri and Di Weekend have visited many of Sweden’s best restau-rants. The one that stood out the most receives the award.

”Björn Frantzén spreads a brilliant lus-ter over a 100 year-old, and revives a classic restaurant concept in an histor-ic environment. Di Weekends award for the 2015 Business restaurant of the Year goes to Bobergs Matsal.”

COOK BOOK AWARD209 countries com-pete in the Gourmand Awards, The Oscar’s of the cookbook world. The prizes will be awarded in Yantai, Kina at the end of May. There are a total

of 70 categories for cookbooks and 25 for beverage-related literature.

Sweden has for many years been edging closer to the absolute top of world’s dining literature. The Gour-mand Awards hand out 10 honors to food television, and Sweden is also represented in this class with TV4 and Ernst Kiersteiger’s Sommar med Ernst (Summer with Ernst) in the category WFTV 1. Margareta Schildt-Landgren, who’s book ”Nya nordiska köket” is competing in the category ‘Scandinavi-an,’ is the first Swedish cookbook ever to be translated into Chinese. Last year, Sweden was in the top class for prizes won. Only France and China had more winners in the book competition.

THIS YEAR’S

GULDDRAKAR (GOLDEN DRAGONS)Dagens Nyheters Gulddrakar

Café: Enskedeparkens bageri,

Bar: Bottles, Krog

Restaurant Budget Ai Ramen,

Restaurant Mid: The Flying Elk, Krog

Luxury: Omakase köttslöjd

Foto: Beatrice Lundborg

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ÅRETS HYLLNING AV EN LÅNGTIDA BETYDELSEFULL GASTRONOMISK GÄRNINGBjörn Persson, Koka, Göteborg.

april 2015 dining designthis spring, contemporary jewelry will be on display in many museums and...

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