GRAMONA AMUSE FINALISTS
We announce the finalists of the 1st Edition of the Gramona Amuse Contest in Finland.
BOMBA RICE ARANCINI AND SEAFOOD STEW by Roja Kitchen and Wine
Wanted to get together some ingredients that mediterranean and latino cooking share as part of their culinary identity as rice, saffron, spices,vegetables, chili, seafood,etc.
Being Roja a mediterranean style restaurant and me, a peruvian cook,proud of the melting pot of peruvian cuisine is,wanted also get together both through this amuse bouche, thats why the presence of peruvian chili pastes,coriander and, of course, Pisco.the peruvian destilated.
Arancini is a popular southern italian street food,in this case, I have used Bomba rice to give them spanish character with saffron flavors.
The seafood stew is also a common sharing,no matters how is call or what ingredients it is added in each mediterranean country, there are always flavors that remind us the own and Perú has also its own version,under a different name ,of course,but with the same soul.
HORN OF PLENTY by Finnjävel Salonki
Crispy potato filled with slightly smoked potato purée. topped off with white onion, dill powder; caviar.
NORTH SEA SHRIMP ROSETTE by Ravintola Vinkkeli
POTATO TARTLET WITH WHITEFISH AND ASPARAGUS by C
Only Finnish ingredient and mostly locally produced.
Tartlet with roasted potato skins.
White fish braised with rhubarb.
Asparagus pure.
Asparagus.
Pickeled red onion.
Creme Fraise.
Whitefish roe.
Yellow raspberry.
EL PODER DE LA NATURALESA (THE POWER OF NATURE) by Restaurant Olo / Restaurant Nude
Our creation represent the same values which are behind all wines from Gramona, respecting the nature and everything around us.
Presentation, the Nest is inspired by the hawks guarding the vineyards of Gramona. Ingredients inspired by surroundings of Penedès combined with a touch of feminine delicacy.
Imperial is a great example of Corpinnat and we wanted to bring it together with a local cuisine. The Nest includes the world famous goat cheese Garrotxa, hazelnuts and of course olives together with other Catalonian flavors. Flavors developing from the saltiness of the olives to the sweetness of the tomatoes. Finished with fresh truffle which unify it perfectly with creamy goat cheese.
FOREST IN MY MIND by Restaurant Ostroferia
Crispbread made from bark served with smoked brain of reindeer, cepcream, pine cones and small shooths of pine marinated in our rose vinegar, lingonberry glaze on the brain and lingonberry jam, cepmousse in the bottom.
Intensive piece of finnish forest: umami from ceps and greasiness from the brain with sour lingonberry and resin taste from the pine cones gives tickle to all of your sences.
ROASTED KING CRAB LOIN AND MATSUTAKE DRESSING by King Crab House
The king crab loin is cooked to 42 degrees and after that roasted. On top there’s salted and dried king crab caviar, pickled red onion and Matsutake mushroom mayonnaise. All served on a puffed king crab cracker.
IS IT COOKING CATERING by Snow Queen
Two half of tuille is made with 40mm silpat. Other half is filled with beurre blanc what is made if Gramona Imperial and smoked butter.
Other half is meadowsweet posset with cream, lemon and sugar.
Between these two perfection is green pepper butter.
Outside it’s dipped in coconut butter with lemon skin and Gramona Imperial.
On the top is garlic fried lichen and with flowers and meadowsweet cream.
SAVUKALAKREEMILLÄ TÄYTETTY HAPANJUURI ROSETTI JA SUOMALAISTA KAVIAARIA by Vår
Gramona Imperialle seuraksi Carelian Caviar Nordic Imperialia, eli parhaalle parasta!
Kaviaarin makua täydentää hapan ja täyteläinen savukalakreemi joka piilotettuna hapantaikina kuoreen. Viimeisteltynä makua korostavilla yrteillä. Moderni versiomme blinistä, olkaa hyvä.
LOBSTER AND BIRD LIVER CRÈME TOSTADA by Noora ja Kalle Oy
Grilled lobster, sustainable birds liver creme, mango seasonede with szechuan pepper and seesame, citrus fruits on a cornflour tostada.
Our first thoughts in entering the competition was pure enthusiasm. Our mind flooded with thoughts of seasonal ingredients and refreshing and delectable flavours. Seeing as it was the heart of winter thoughts of seafood with a hearty broth seemed obvious.