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TAKEOFF FINLAND

WILDS OF LAPLAND CALLING Finnair will offer more flights to Kittilä, Ivalo, and Kuusamo during the 2017 spring ski season. Go to finnair.com for the timetable.

COMPILED AND WRITTEN BY LAURA IISALO LAURA IISALO

Romany Schillemans, Elmo Luoma-aho, Jouni Rahikainen, and Juho Ekegren enjoy using foraged and local ingredients.

HELSINKI

October events UNTIL OCT 23 THE ‘ANIMAL FARM’ exhibition featuring Swedish artist Roland Persson and Germany’s Marlon Wobst is a study in power: who dominates whom, and what happens if the characters in the works are looking at us? helsinkicontemporary.com ROLAND PERSSON

FROM OCT 28 UNTIL FEB 2

WILD HELSINKI

From forest to fork Foraged ingredients are transformed into decadent delicacies in the hands of local chefs and wild herb enthusiasts.

aantafelwithmaannos.com

26 BLUE WINGS OCTOBER 2016

LOCALLY FOUND For Annika Hannus, Anna Nyman, and Pauliina Toivanen, setting up Helsinki Wildfoods means cherishing the local wilderness and its offerings. Apart from hosting foraging walks, workshops, and events, the three-woman enterprise gathers and packages wild foods currently sold by over a dozen retailers in Helsinki. helsinkiwildfoods.com

EETU AHANEN

FINE AND WILD Dutch-Finnish foodie duo Romany Schillemans and Juho ­Ekegren have joined forces with Elmo Luoma-aho and Jouni Rahikainen to ­create a relaxed fine dining pop-up in their catering kitchen in the Kalasatama industrial district. Guests are served a full course menu of locally produced and foraged ingredients such as birch, wild mushrooms, game, spruce shoots, and Douglas fir. “We thought it would be amazing to do a ‘last supper’ together before this space is demolished to make space for new buildings,” explains Schillemans. Dinner is served from October 13 through November 27 every Thursday, Friday, Saturday, and Sunday from 5 pm. Reservations recommended.

NATURE PRESERVED Run by chefs Toni Kostian and Lauri Kähkönen, Grön features a plant-based menu that changes constantly to embrace fresh, seasonal ingredients. The heroes of the October menu are wild sorrel, lichen, rose petals and flowers, wild mushrooms, berries, and pine. To preserve and bring out the fresh flavours, the duo uses traditional techniques such as fermenting and drying. restaurantgron.com

THE ATENEUM museum features the world-famous Italian modern artist Amedeo Modigliani, offering a glimpse into his works and bohemian life in Montparnasse, Paris. Known for his elegant portraits, Modigliani rose to fame posthumously after his tragic death at the age of 35. ateneum.fi

OCT 29

HELSINKI SAUNA DAY celebrates Finland’s most cherished tradition by opening the doors to private saunas for everyone to enjoy. Participating venues are listed on the website and can be booked in advance. helsinkisaunaday.fi Events subject to change.

Blue Wings Curiosity issue October 2016  
Blue Wings Curiosity issue October 2016