Tag Archives: seafood

Helsinki’s Growing Reputation As World Class Food City

For many people, the first things that come to mind when asked about Helsinki are its northern location, the happiest people in the world, and functional design.

The Finnish capital’s high-quality and unique food culture, on the other hand, has remained a well-kept secret and often pleasantly surprises visitors to the city. In Helsinki, one can find numerous innovative restaurants, the oldest market halls in the Nordic region, the Teurastamo centre of urban and culinary culture, distilleries, microbreweries and other craft companies, such as bakeries and chocolate producers.

“The strengths of Helsinki’s food culture are its versatility, personality and a certain kind of uniqueness that combines local flavours and cultural influences from both East and West with a bold and innovative approach. The level of Helsinki’s top restaurants is illustrated by the fact that one restaurant has been awarded two Michelin stars and five with one Michelin star,” says Nina Vesterinen, Tourism Director at the City of Helsinki.

Helsinki wants to focus even more strongly on food tourism

Helsinki is currently implementing its Helsinki Tourism and Events Programme 2022–2026. The programme highlights the city’s vibrant urban culture with its events, visitors and restaurants as a key strategic priority for promoting the city’s vitality and wellbeing. Internationally, food has become an important appeal factor for tourism in recent years.

Restaurants play a key role in the vitality of cities. The restaurants in Helsinki have enormous and partly untapped potential, which can be used together with partners to develop the city as an attractive destination providing wonderful experiences for visitors. Helsinki will highlight the best aspects of the city as a food travel destination at the Matka Nordic Travel Fair this month by setting up Helsinki Food Court in cooperation with Food Camp Finland and Messukeskus.

The Matka Nordic Travel Fair in Helsinki is the largest tourism industry event in Northern Europe. In connection with the travel fair, Helsinki will also launch its own food culture strategy work. The aim is to make Helsinki a world-class food city of interest.

Finnjävel brings traditional Finnish dishes into the 21st century and to London               

One of the advocates of Helsinki’s developing restaurant and food culture is Timo Linnamäki, restaurateur and Chairman of the Board of Muru Dining, which operates several restaurants in Helsinki. Representing Muru Group at the travel fair will be the restaurant Pastis, which focuses on rustic French cuisine and a casual atmosphere, as well as attentive and individual service.

“So much is happening in Helsinki’s restaurant scene at the moment, the range of offerings continues to expand, and there are real gems offering unique experiences throughout the city. Muru Group’s restaurants are a good example of their versatility – our taste worlds vary from the French cuisine at Pastis and the fish and seafood dishes at Sue Ellen to the Italian cuisine at Fiasco and the pure Finnish flavours at Finnjävel.”

Restaurant food Michelin star

Photo: Finnjävel

Finnjävel originally began as a temporary pop-up restaurant but has since established its operations and gained its first Michelin star in 2021. In the same year, Finnjävel received the acclaimed Service Award for the best service in the Nordic countries.

“The concept of the restaurant is to serve the best Nordic flavours and to bring traditional Finnish dishes that are reminiscent of your grandma’s cooking into the 2020s with a new, innovative approach. We strongly believe in Helsinki’s potential as a restaurant city at the international level, and we will be promoting this message by opening Finnjäveli’s pop-up restaurant at COMO The Halkin Hotel in the Belgravia district of London from 21 March to 1 April 2023. The pop-up will also present the Helsinki Distilling Company and Finnish Gin. Our aim is to offer a unique food experience that attracts international interest in Finnish food culture, producers and ingredients and inspires people to travel to the source to experience more,” says Timo Linnamäki. For the Silo, Leena Karppinen.

Featured image: Tuukka Koski/ Koski Syväri, MyHelsinki Material Bank

Top Reasons Why So Many Tourists Visit Jamaica

As the cold weather and winter arrives back to North America and Covid is (hopefully) finally behind us, it’s time to start setting travel records again.  For example, 2017 saw a record number of tourist arrivals in Jamaica, with 4.3 million vacationers. That was a huge 21.1% increase from the previous year and that trend continued for 2018 and 2019. It seems safe to expect the same pattern to start up again in 2022 and beyond and visitors won’t just be staying in hotel rooms but also opting to stay in luxury villa rentals.

So why the expected increased interest in Jamaica again as a travel destination?

Part of the reason is that the movies tend to portray Jamaicans as fun-loving people. But the real truth is that it’s always been a popular country, and also because the trend for “authentic experiences” in tourism has enticed more travelers to visit the country without going to a hotel.

Frankfort Ocho Rios Jamaica

If you’re still thinking about visiting the country, take note of the following reasons why you really should drop by for a visit:

  1. Gorgeous beaches. Many of the most impressive beaches in the whole Caribbean are in Jamaica. The sands along the beach are spectacularly white and pristine, the waters are crystal blue, and the sunrises and sunsets are utterly dramatic. You can relax in the famed Seven Miles Beach, or perhaps indulge your need to explore by visiting the rocky coast of Cosmos Beach. Just about every city along the coast will provide you with a fantastic beach to relax in.

  2. Water sports. When there are beaches, water sports are also part of the fun. It’s virtually axiomatic. Here in Jamaica, that kind of fun includes scuba diving and snorkeling, along with surfing as well. You can rent jet skis too.

  3. Exotic wildlife. You really need to bring a good digital camera, as your smartphone may not be enough to capture the real beauty of the local plants and bird species. But you really must see them for yourself. You ought to try scuba diving as well, so that you can be mesmerized by the creatures and plants under the sea.

  4. Tropical climate. Just how cold is it where you are right now? If it’s still winter, then it’s time to head on out to warm Jamaica where you can swim in a flimsy bathing suit even while it’s snowy back where you live.

    In some places, it’s also not too warm at all, so you can feel pleasantly cool.

  5. Golf. Are you a links fanatic? If so, you will definitely love the luxury golf courses on the island. You can drive and put amidst the fantastic landscapes and enjoy the beautiful gardens. It’s in Jamaica where you will find Half Moon, which is widely considered as the best golf course in the whole Caribbean region.

  6. Friendly people. Haven’t you noticed how in the movies Jamaicans are stereotypically portrayed as fun-loving friendly folks? That’s because the people here are just that way. They tend to regard tourists as personal friends, so it’s like every day there’s a party here to celebrate meeting new people.

  7. Local cuisine. The food items here are mostly locally grown, so you tend to enjoy fresh meat, seafood, fruits, and vegetables. You really need to try the jerk-seasoned dishes, this jerk and curry seasoning can expand your horizons when it comes to chicken and pork dishes. But that’s not the national dish. It’s ackee and saltfish, with just caught seafood along with the ackee fruit that’s been sautéed and served with salt cod, tomatoes, peppers, and onions.

Visit here even once, and you’ll certainly want to come back time and again. In fact, it’s always hard to leave. It’s always a fun time here, and that’s what makes for a great vacation.

Cookbook Provides Uncomplicated Yet Sophisticated Cooking for Everyday

Award-winning cookbook author, Lee Clayton Roper, shows home cooks how to explore their culinary creativity with her award-winning, delicious cookbook, Fresh Tastes.  This beautiful book delivers over 170 flavorful recipes, essential cooking tips and delightful stories to spark inspiration in your kitchen.

Lee takes the “complicated” out of timeless classics, simplifying the process while ramping up flavors, using fresh ingredients when and where possible.  She shares personal reflections on lessons she has learned in the kitchen from those who have inspired her, along with 65 beautiful food photos, along with process shots of key preparation steps.
Fresh Tastes CookbookFresh Tastes epitomizes Lee’s culinary tastes, balancing an innovative approach with uncomplicated preparation techniques. Sophisticated in flavor and beautiful to present, the recipes in Fresh Tastes are prepared with the best quality, readily available ingredients designed to maximize flavor. Some of Lee’s delicious recipes include:
Prosciutto, Fig and Goat Cheese Tarts
Roasted Eggplant and Tomato Soup
Tomato and Peach Salad with Lime-Balsamic Dressing
Layered Salmon Salad with Avocado-Lime Yogurt Dressing
Grilled Rosemary-Dijon Chicken Breasts
Spicy Pork Chops with Argentine Chimichurri Sauce
Halibut with Celery Root Puree and Tomato Garnish
Chipotle Lime Shrimp Tacos with Tomato Mango Salsa
Roasted Root Vegetable Pot Pie
Peruvian Artichoke Tart
Pear Kuchen
Fresh Fruit with Brandy Custard Sauce
Drawing from her decades of experience, Lee provides readers with helpful advice on what is best for the dish, the flavor and the cook, considering such essential variables as seasonality and availability. Recipes in Fresh Tastes were evaluated by a team of volunteer testers across the country. Only the best, most flavorful, eye catching dishes made the cut. Fresh, flavorful and inspired, this collection of hand selected recipes in Fresh Tastes transcends the kitchen, reminding us all that every meal can and should be a simple yet sophisticated celebration of life.
“My approach with this cookbook starts with the confidence that, with the right preparation and a pinch of creativity, every dish can be extraordinary,” Lee explains.  “I have intentionally kept recipes and ingredients easy to get, often providing alternative substitutions.”
Lee Clayton Roper is an award-winning cookbook author, cooking instructor, public speaker and TV personality.  Her first book, A Well-Seasoned Kitchen received numerous rave reviews and is often featured in local and national press.  In 2010, A Well-Seasoned Kitchen achieved national acclaim, winning the prestigious “Living Now” gold medal.  With Fresh Tastes Lee expands her recipe collection, serving up fresh, delicious and sophisticated dishes guaranteed to inspire creativity in kitchen everywhere.  Lee tours the country sharing recipes and cooking tips and techniques in sold-out classes, leading cooking demonstrations, and is a frequent guest on radio and television and in print. 
“Roper’s follow up to A Well-Seasoned Kitchen expands on the approachable favorites that made her first cookbook such a hit, this time with a ‘fresh’ take on classics that lend themselves to parties and get-togethers.  This is a solid effort with practical dishes readers will likely find themselves returning to.”
Publisher’s Weekly and Entertaining Inspiration
FRESH TASTES
From A Well-Seasoned Kitchen
By Lee Clayton Roper
Southwestern Publishing Group
Hardcover/$34.95 usd
ISBN-13: 978-0984116362
Try these fresh and delicious recipes ( reprinted with permission from Fresh Tastes by Lee Clayton Roper):
APPLE, WALNUT AND STILTON CHEESE SALAD
SERVES: 6
The British have known for years that apples and Stilton cheese are a wonderful combination. In this delicious salad, they’re mixed together with spinach, walnuts and a walnut-flavored vinaigrette.I like to serve this salad with any grilled meat or alone as a meal.
1/4 cup raspberry balsamic vinegar*
1 1/2 teaspoons freshly squeezed lemon juice
1/2 cup walnut oil*
Salt, to taste
Freshly ground black pepper, to taste
10 ounces mixed baby greens (spinach, arugula, lettuce)
2 large Gala or other red apples, unpeeled, cored and chopped
1 cup (6 ounces) chopped walnuts, lightly toasted
1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled**
*If you can’t find raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey. If you can’t find walnut oil, substitute olive oil and add a few more walnuts.
**There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t find Stilton, you can substitute Gorgonzola or other forms of blue cheese.
In a medium glass jar with fitted lid (an empty Dijon mustard jar works well), whisk together the vinegar, lemon juice and oil until well blended. Season to taste with salt and pepper. Cover and set aside.
In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese. Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over). Season to taste with salt and pepper.
VARIATION IN PRESENTATION: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates. Arrange the apple slices in a circular pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dressing.
SEA BASS WITH A PISTACHIO CRUST
SERVES: 6
This dish comes together quickly and is delicious paired with green beans and roasted potatoes. It’s a bit on the rich side, so I suggest using fillets no more than 5 ounces each. If using one large fillet, you may need to increase the cooking time by a few minutes.
While the general rule of thumb for cooking fish is 10 minutes per inch of thickness, I’ve included the option to cook these filets for 12 minutes per inch. I find that with the crust on top, it can take a bit longer. It’s really to your taste — just remember, it will continue cooking after you take it out of the oven and let it rest.
6 (4- to 5-ounce) skinless Chilean sea bass fillets
1 cup salted, dry roasted pistachio nuts, very finely chopped (can chop in a food processor)
1/2 cup firmly packed brown sugar
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Freshly ground black pepper, to taste
Preheat oven to 400 degrees. Line a 15- by 10- by 1-inch baking pan with parchment paper.
Place sea bass fillets in prepared pan. In a small bowl, combine the nuts, sugar, lemon juice, dill and pepper. Spoon the mixture evenly over each fillet, pressing down to adhere.
Bake for 10 to 12 minutes per 1-inch of thickness of the fillet, or until fish reaches 140 to 145 degrees when measured with an instant-read thermometer. Let stand for 5 minutes before serving.
MAKE AHEAD: Fish with topping can be prepared but not baked up to 4 hours in advance, covered and refrigerated.
For the Silo, Trina Kaye.