August 14, 2015

#heleatsmenu for the folks

Restaurant Day 16.8.2015. Local food for the hungry ones.

Local Producers and Products

The summer finally arrived to Helsinki and we have came up with a perfect menu for late summer barbecuing. The hungriest people will had a chance to try out the menu on restaurant day when few Helsinki blokes were serving these delicious barbecue dishes at Teurastamo.

#heleatsmenu for the folks is a demo version of the actual #heleatsmenu which was released on Tuesday 18th in the evening when local producers, bloggers and restaurant industry people gathered up together to taste the real #heleatsmenu coming from Helsinki. #heleatsmenu for the folks includes same kind of tastes and leads the way to the actual final menu. By creating #heleatsmenu we want to share with all of you how many great local products and producers we have coming from Helsinki.



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Support the locals

The key of the #heleatsmenu for the folks as well as the actual menu is to use local ingredients and products. We wanted to create a warm dish which is easy to eat, tasty and made out of local quality ingredients. With these things on our mind we came up quickly with an idea of a filled bread using great sausage and bread coming from one the Helsinki based bakeries.

One of the best sausage producers of the whole of Finland is definitely Chef Wotkin’s and we decided to use their raw lamb sausage. Wotkin has great mustard as well which we will also use to spice up our mayo. Chef Wotkin products are available in many grocery stores in Helsinki such as S-Market Sokos Helsinki and Prisma Itäkeskus. For the best selection though we recommend to visit their factory store at Tukkutori, Sörnäinen.



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We could’ve baked the bread ourselves but we are not that much of a bakers so we decided to find a bakery with good bread. We heard about a new bakery GreenBake and their natural bread sounded very interesting. They are specialized in slow baking and their bread is organic and considered as gourmet. We went and tried out their bread, loved it and their baguette will be the bread we use. Their first bread went for sale in Ruohonjuuri Kamppi just recently and it will become available also at Ekolo shops and Stockmann Herkku grocery store. You must wonder what does this slow baking mean and briefly it is what it says baking very slowly.



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Now that the summer weather finally came ice cream was the only choice for the dessert. Also taking into consideration we have great local ice cream producers such as 3 Kaverin Jäätelö from notorious Kontula neighborhood which we ended up choosing for our dessert. They had just released new Finnish taste of liqorice which was perfect for us. We did not want to serve just a basic ice cream so we added some elements from our #heleatsmenu dessert to fine tune the ice cream into an actual dessert.



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More information on the producers




Pop Up Restaurant on Restaurant Day

LOCATION: Teurastamo, check out @heleats and for more specific coordinates on Sunday
Sunday 16th August at 1pm until food runs out
Very reasonable, CASH ONLY

GreenBake Baguette
Wotkin’s Raw Lamb Sausage (also vegetarian option)
Mustardmayo made with Chef Wotkin’s Tulinen Sinappi hot mustard
Beetroot, Carrot and Red Onion

Ice Cream
3 Kaverin Jäätelö Liquorice Ice Cream
Homemade Granola
Rhubarb and Cranberry

Fermented Soda Experiments

Recipe here.
If you want more information about the restaurant day concept check out our article from May 2015 here.



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