Saturday 17.9 Sunday 18.9 Monday 19.9SECRETS OF SAAREMAA dinner is a joint effort with local chefs and fellow culinary heroes from near and far away to celebrate the food heritage of Saaremaa Island and ensure that culutural history and culinary identity are well defined, understood and passed on to the next generation of chefs. With the help of our guest chefs, we dig even deeper into the island's food heritage and connect flavours with the stories to be passed on…Read more, page 6.

SAUCE is all about sharing knowledge and ideas. Sunday is filled with information, flavours, and further knowledge. Master-classes led by the top international chefs and SAUCE NICHE for top-notch ingredients and information. Meet other fellow SAUCE guests and later, watch famous chefs battle it out in front of an open flame in the ultimate barbecue experience. Take part in wine and beer degustations, and much more! Read more, page 8.

ON MONDAY the learning moves indoors to the Nordea Concert Hall for a full day of lectures and presentations by a long list of fascinating food professionals. Lunch will be prepared by one of our visiting speakers who will show how a very simple idea can be turned into a big business, without compromising quality or taste. The evening continues with special dinners and THE PARTY. Read more, page 13.

TICKETS AVAILABLE NOW! | www.sauceforum.com

1st EDITION

SAUCE NEWS

17-19.9.2016TALLINN

An international food forum for top chefs,

restaurant professionals & culinary geeks

Content

34681216

EDITORIALHello from the mother of SAUCE

PROGRAMME AND TICKETSWhat's happening and how to take part

20 VISIT ESTONIAForaging Chefs and Estonia's New Cuisine

18 FLAVOURS OF HIIUMAAEstonia's Food Region of the Year

SATURDAY PROGRAMMESaaremaa

SUNDAY PROGRAMMETelliskivi, Tallinn

MONDAY PROGRAMMENordea Concert Hall, Tallinn

WIM BALLIEUDesigner, Rebel, Chef

Produced by: HOUSE OF SAUCE OÜpauliina@houseofsauce.ee

Written by: Kristina LuppKristina@sauceforum.com

Graphic design by: Katja Aalto katja@aveltd.com

Printed by: Grupp Trükiagentuur OÜ

SAUCE NEWS

SAUCE NEWS 3 EDITORIAL

S AUCE FORUM is here to stay. The success of the premier event and proven hunger for knowledge has cooked a SAUCE that will just

taste better every year. The 2016 programme is packed with information that will not leave anyone cold. The activities are spread over three official days, and more weight is now placed on interaction, networking, as well as actual teaching and tasting.

Get INSPIRED, IMAGINE, and IMPROVE. These are the three “I”s that make up SAUCE.

We are never ready and the only permanent matter today is the constant change that we have to keep up with. It requires persistent development, involvement, and adjustment. This is also true in the kitchen. The provision of food and drink is evolving like never before. From casual eating to fine dining; molecular gastronomy to modern mixology; farm-to-table and restaurants-with-rooms; pop-ups and partnerships. New forces are defining the industry and so is demand for chefs and other culinary professionals. The restaurant business is tougher and chefs, restaurateurs, and hoteliers will have to get even more creative than in years past in order to satisfy many audiences and stand out.

Hello from the Mother of SAUCEGood food and money-making are

not the only tasks chefs are now asked for either. We are going deeper. Conscience of morality and responsibility are becoming the necessary accessories for every chef. It

is almost like the responsibility for a greener future has been pushed first to chefs and then to the rest of us. Could we say that greener

chefs are happier chefs? I don’t know. This is something for them to decide. This is what I would like SAUCE FORUM to provide, an event that brings news and different views that help chefs and other restaurant professionals define who they really are and why? This is the core for passion and the long lasting happiness that shows us better dishes, greater service, and wider smiles on faces.

And once again as Ferran Adria has said: “We were never looking for success, we were looking for happiness, the success came later”.

This year’s conference theme is: BACK TO BASICS!

Welcome to SAUCE 2016!

Pauliina

"Get INSPIRED, IMAGINE, and IMPROVE. These

are the three “I”s that make up SAUCE."

4 SAUCE NEWS PROGRAMME AND TICKETS

Saturday 17.9 Sunday 18.9

PROGRAMME

PRE-PROGRAMME

DAY 1 DAY 2

12.00 - 16.00

18.30 - 22.00

22.00 - Late

This trip is full of flavour, information, and interesting people. The bus continues

to Kuressaare on Saturday. FOR THE INVITED PRESS ONLY. Enquiries at:

media@sauceforum.com

CHEF’S CUP football match played by local & visiting chefs

SECRETS OF SAAREMAA is a joint effort with local chefs and fellow culinary heroes from near and far away to celebrate

Saaremaa’s food heritage and ensure that stories will be passed on to the next

generation of chefs.

The evening continues with music by talented islanders.

Scheduled Press Trip to Muhu Island

CHEF’S CUP – Charity Football Tournament

“Secrets Of Saaremaa” – Charity Dinner

“The Islanders” – Music & Fun

KURESSAARE, SAAREMAA ISLAND

FROM TALLINN TO MUHU ISLAND

TALLINN/TELLISKIVI

FRIday 16.9

12.00

13.00 - 16.30

14.00 - 17.00

12.00 - 21.00

12.00 - 21.00

Pop-up restaurants introducing Baltic smørrebrøds.

Registration Opens

“Baltic Hero” – A Sandwich Street

Masterclasses

SAUCE NICHE

13.00 - 13.45 Masterclass 1 14.00 - 14.45 Masterclass 215.00 - 15.45 Masterclass 316.00 - 16.45 Masterclass 4

14.00 - 15.00 Sauce Niche 1 15.00 - 16.00 Sauce Niche 216.00 - 17.00 Sauce Niche 3

Wine HouseWine House – Family Wineries and some exciting newcomers.

18.00 - 22.00

“Barbie Dudes” – BBQ Dinner

Ultimate barbecue experience with celebrity chefs cooking with coals and open fire.

17-19.9.2016TALLINN

SAUCE NEWS 5 PROGRAMME AND TICKETS

Monday 19.9

TICKETSDAY 3

09.00 - 16.30

17.00 - 19.00

19.00 - 22.00

23.00 till late

09.00 - 10.00 Registration10.00 - 10.15 Welcome10.15 - 12.30 General Session & Mash-up 12.30 - 13.30 Lunch 13.30 - 15.30 General Session & Mash-up15.30 - 16.30 Wrap up/ Evening Programme

Sommelier Tastings

Special Dinners

NORDEA CONCERT HALL, CENTRAL TALLINN, ESTONIA

TELLISKIVI LOOMELINNAK, TALLINN, ESTONIA

General Sessions

Details to be published and tickets available in August.

ONE-DAY €165 | EARLY BIRD €115One-Day ticket includes:

• General Session ticket for Monday 19 September (including lunch). • General Session seating in the main area – the second tier. • Possibility to join special dinners on Sunday 18 and Monday 19

September.• Free access to SAUCE WINE HOUSE (including 6 tasting tickets)• Access to SAUCE PARTY on Monday night.

Party

An international food forum for top chefs, restaurant professionals

& culinary geeks

Separate masterclass tickets can be purchased in September, only if there are any seats left.

SAUCE NICHE seats are available in August.

TWO-DAY €285 | EARLY BIRD €235Two-Day ticket includes:

• General Session ticket for Monday 19 September (including lunch). • General Session seating in the main area – the first tier. • All four (4) masterclasses. • Free access to SAUCE WINE HOUSE (including 12 tasting tickets).• BARBIE DUDES dinner on Sunday 18 September. • Possibility to join special dinners Monday 19 September. • Access to SAUCE PARTY on Monday night.

A

To book tickets and register, please go to: www.sauceforum.com/buy-tickets

6 SAUCE NEWS LOREM IPSUM DOLOR SIT

LOCAL chefs: Toomas Leedu Kuressaare Kuursaal

Peeter Pihel Fäviken Magasinet

Sander VäärtCafe Retro

Alar Aksalu GO Spa Hotel

Kaupo Raaper Grand Rose Spa Hotel

Risto Laanet Cafe Mosaiik

Guest chefs: Magnus Nilsson Fäviken (Sweden)

Sasu Laukkonen Chef & Sommelier (Finland)

Matthias Diether Pädaste Manor (Estonia)

James Bond-Kennedy Relae (Denmark)

ANDREY KOROBYAK, Møs (Russia)

SAUCE NEWS 7 SATURDAY PROGRAMME

Saturday 17.9

Secrets of Saaremaa – charity dinner

"Secrets of Saaremaa" Dinner

TRAVEL PACKAGE

When: On Saturday 17.9.2016. Starting 18.30 until late. Where: Kuressaare KuursaalWho: For Anyone.Note! Dinner is limited to 250 pax.

AS WE LOOSE our connection with our food, and with the people who grow and process it, we loose much of our cultural history and culinary identity. At “Secrets of Saaremaa”, we want to preserve food heritage.

This charity dinner is a connection between the food we eat, the land it comes from, the people who produce it, and the people who put it on your plate. Profits from the dinner are used for financing a practical training period for two of the most prominent chef students from the Kuressaare Culinary School at the some of the best restaurants in the world.

Details, tickets, and travel packages available in June on the website www.sauceforum.com

CHEF'S CUP

Earlier during the day there will be a CHEF’S CUP football match played by local & visiting chefs. The evening continues with music by talented islanders.

Estonia's islands are fascinating - history, culture, wilderness, and local cuisine are all reason's to visit. That's why we've decided to host the "Secrets of Saaremaa" Charity Dinner in Kuressaare. We will offer you a surprise menu prepared by top local and international chefs, as well as students from the Kuressaare Culinary School. This surprise menu takes you on a journey that goes way beyond the food. It's an experience not to be missed.

Dinner tickets can be purchased at website: sauceforum.com/buy-tickets/

Includes:· Return bus trip to Kuressaare and

back. Leaving Tallinn on Saturday 17.9 at 9:00 AM. Pick up location informed later. Return from Kuressaare on Sunday 18.9 at 8:10 (arrival in Tallinn 12.30) or 9.40 (arrival in Tallinn 13.30)

· Return ferry tickets· Accommodation at Meri Spa Hotel in

shared twin room (Please add €15 for single occupancy)

· Buffet breakfast· "Secrets of Saaremaa" dinner with

drinks included· The Party

The bus trip from Tallinn to Kuressaare is not your ordinary bus tour. It's full of flavour. The journey promises travel baskets, full of local specialities, fascinating food tales, and of course, great company!

To book travel packages please email: incoming@meelis.ee Meelis Travel can help you with other travel arrangements too. Dinner tickets can only be purchased directly from the website at: sauceforum.com/buy-tickets/

Dinner price: €65+ VAT, all drinks included.

Travel Package price:

€157+ VAT

8 SAUCE NEWS SUNDAY PROGRAMME

MASTERCLASS CHEFS: Daniel Berlin Daniel Berlin Krog (Sweden)

Adeline GrattarD Yam'Tcha (France)

Frederik Malmstedt Printz (Sweden)

María Fernanda Di GiacobbeAmbassador of Venezuelan Cacao

and Chocolate (Venezuela)

SAUCE NEWS 9 SUNDAY PROGRAMME

Sunday 18.9 Sunday 18.9Sunday 18.9

AT SAUCE, we are all about inspiration, and what better way to accomplish this than in the kitchen, learning from the best. Together with our partners Santa Maria and Dieta, Sunday's programme will offer four Masterclasses by four exceptional international chefs. Only one hundred people will have the chance to be mind-blown with creative themes from these culinary masterminds. To give you a taste,

Sauce Masterclasses

When: On Sunday 18.9.2016. From 13.00 - 16.30 with a break in the middle. Where: Red Hall, Telliskivi Who: For chefs and two-day ticket holders. Note! Limited to 100 pax.

themes will vary from down-to-earth to Franco-Chinois, everything about pepper, and green beans to chocolate bars.

While we can’t spill all the beans quite yet, let’s just say that it will be difficult to choose so we decided to include all four masterclasses when you purchase a two-day ticket.

Daniel BerlinDaniel Berlin Krog, Skåne-Tranås

I t’s a brave soul who decides to pack up shop in the city and move to the country to open a small 25-seat restaurant with his parents, both of whom had no prior restaurant experience. But that’s what we do when we love cooking. It’s a tale we hear more and more often now, and anyone who has been head chef will tell you, there’s

little actual cooking involved, so the alternative must be to open your own space, under your terms. And that’s just want Daniel Berlin did. It paid off, Berlin received his first Michelin star this year. He grows 80% of the raw ingredients used on his menu in summer, and the rest he sources from within five kilometres. His 12-course tasting menu is innovative and dishes present the ingredients in unison; there is no one main ingredient here. This is not your ordinary farm-to-table, Berlin’s famous celeriac dish is an example of this. He carves the charred root vegetable like a roast in the dining room.

Meet the MASTERCLASS Chefs

Adeline GrattardYam'Tcha, Paris

Adeline Grattard had once wanted to become a German teacher, but opted for cooking school instead. It wasn’t a bad choice, because after only one year, her restaurant Yam’Tcha received its first Michelin star. Grattard’s presence in the kitchen is calm and cool. She believes that this yields the

best performance. Her food is a polished blend of French terroir and Chinese cooking. Inspiration comes from the raw ingredient and what she feels like making that day. She follows her own instincts and her cuisine is, and never will be influenced by what’s in fashion. Yam’tcha is Adeline’s universally beloved Franco-Chinois restaurant and all but impossible to book.

10 SAUCE NEWS SUNDAY PROGRAMME

Sunday 18.9 Sunday 18.9Sunday 18.9

Fredrik MalmstedtPrintz, Stockholm F redrik is a true entrepreneur who has started, run and been involved in many

award-winning restaurants. He spent five years with the Swedish Culinary Olympic team, has worked in kitchens in Chicago and London, as well as head chef at the Swedish Embassy in Rome. Fredrik’s cookery book ”Smak

av Gotland” (“The Taste of Gotland”) has had great success and has led him to become a well-respected meat specialist in the industry, working as a consultant for different clients including the Swedish Meats Association. Since 2015, Fredrik has been running Restaurant Printz in Stockholm, concentrating on a popular food sharing concept where you can find over 20 varieties of handmade sausages and different types of aged beef from Gotland on the menu. Since 2015, Fredrik has been an Ambassador for Santa Maria’s premium Tellicherry Black Pepper in Sweden.

María Fernanda Di Giacobbe Ambassador of Venezuelan Cacao and Chocolate, Venezuela M arian Fernanda's passion for cacao and Venezuelan confectionery took her to

Tokyo and Belgium, where she studied the art of bonbon making to create “KAKAO", a laboratory and shop operation that offers Venezuelan inspired bonbons. Currently she’s an advisor to Araya Chocolates in Houston, Texas

and Green Bean to Bar Chocolates in Tokyo alongside Visionary Arts Culinary School and Chloé Doutre-Roussel. In Venezuela she leads Cacao de Origen in Hacienda La Trinidad and Río Caribe, a project that unites farmers, chocolatiers, scientists and experts in order to re-assert and promote the cacao culture in Venezuela. It’s an experience that preserves the diversity of Venezuelan cacao and turns its beans into fine chocolates. Maria was just chosen to the top 20 finalists of the Basque Culinary World Prize, an award for chefs around the world whose projects have improved society through gastronomy, were announced today.

Barbie dudes dinner

BARBIE DUDES is the ultimate barbecue experience by four top chefs cooking with coals & open fire and using a variation of global grilling techniques. Guests will certainly experience global barbecue in the funky set up around F-Hoone restaurant. BARBIE DUDES BBQ is a casual dinner, pre-heating the SAUCE atmosphere. Great

food and excellent music are the ingredients for a superb social evening. For an extra fee, crisp ciders, craft brews, and premium wines available.

Tickets available online in August or at the event. The BBQ dinner is limited to 300 pax.

When: On Sunday 18.9.2016 starting 18.00. Where: Telliskivi, around F-hoone. Who: For Anybody.Note! Limited to 300 pax.

LOREM IPSUM DOLOR SIT SAUCE NEWS 11

Sunday 18.9 Sunday 18.9Sunday 18.9Sunday 18.9

BARBIE DUDES: Lennox Hastie Firedoor (Australia)

Hans Välimäki Chez Dominique (Finland)

Niklas Eksted Ekstedt (Sweden)

Jaakko Sorsa FINDS (Hong Kong)

12 SAUCE NEWS

SAUCE2016 CONFIRMED SPEAKERS: Isaac McHale The Clove Club (UK)

CHRISTIAN PUGLISI RELÆ (Denmark)

Wim Ballieu Balls & Glory (Belgium)

Søren Ørbek Ledet Geranium (Denmark) Lennox Hastie Firedoor (Australia) Chloé Doutre-Roussel Chloe Chocolat (France)

Charles Spence University of Oxford (UK)

Kalle Ruuskanen Flow Consulting (Finland)

SAUCE NEWS 13 MONDAY PROGRAMME

Monday 19.9

GENERAL SESSIONS SAUCE is, and always will be about creativity. We are dedicated to showcasing, educating and, above all, inspiring new ideas.

Dozens of talks by world-class speakers including chefs, thought leaders, visionaries, celebrities, and innovators will leave you enthused and energised with ideas and strategies to improve your own work, business, and brand.

GENERAL SESSIONS at SAUCE will be held Monday 19 September at Nordea

When: On Monday 19.9.2016 starting 10.00. Where: Nordea Concert Hall, Central Tallinn, EstoniaWho: SAUCE 1 & 2 day ticket holders.Note! Registration begins on Sunday in Telliskivi.

SAUCE2016 CONFIRMED SPEAKERSCharles SpenceProfessor of Experimental Psychology, University of Oxford

P rofessor Charles Spence is interested in how people perceive the world around them, and in particular how our brains process the information from our senses (smell, taste, sight, sound, and touch). The purpose of his research is to gain a better understanding of the human mind and in turn, a better design of

multisensory foods, products, interfaces, and environments in the future. Or in other words, change the way we think about the design of everything from household products to mobile phones, from the food we eat to the places we live and work.

He is currently working on problems associated with the design of foods that maximally stimulate the senses (together with Heston Blumenthal). He has published over 500 articles over the last 15 years and has been awarded many awards for his achievements.

Chloé Doutre-RousselChloe Chocolat – Owner

Chloé is an author, consultant, and world-renowned expert in all things chocolate. Her story is one of a passion that turned into a business and career. She has spent the past 35 years learning everything there is to know about the world of chocolate, from plantation to production to shops, or in other words “from bean to bar”. Chloé is the

author of the book The Chocolate Connoisseur. She travels the world speaking at conferences and giving classes. Since 2007, she has been collaborating voluntarily with El Ceibo cooperative of native cocoa growers in Bolivia, helping to launch the first chocolate brand that is 100% produced from tree to packed fine chocolate products, exported worldwide.

Concert Hall. These will be balanced mash-ups of short sections dedicated to certain topics, brief panel discussions and thought-provoking keynotes (lasting 20 minutes).

Topics range from next level dining concepts to simple truths about success. From sustainability and vegetarian future to understanding senses...

Stay tuned for topics and a final list of the speakers at www.sauceforum.com

14 SAUCE NEWS MONDAY PROGRAMME

Monday 19.9

Lennox Hastie Firedoor – Head Chef

L ennox Hastie is, of course, fascinated by fire. It was his decision to break away from modern cuisine and head back to the basics that saw him hone his skills in cooking with fire. After seeking out Etxebarri, a small asador in the Spanish Basque mountains with a strong tradition of wood-fired grilling, Hastie spent five years

working with Victor Arguinzoniz, pushing the limits of what could be cooked over an open flame. This reinvention of an age-old technique soon attracted international press, and Asador Etxebarri entered the prestigious list of The World’s 50 Best Restaurants, as well as gaining its first Michelin star during Hastie’s tenure.

Returning to Australia in late 2011, Hastie has spent the last few years exploring the flavour profiles of Australian woods and produce. He has also been working closely with Firedoor co-owners, The Fink Group, as a consultant. The Fink Group are behind Sydney’s best-loved restaurants, including Quay, Otto Ristorante and Bennelong in the Sydney Opera House. The group also co-own The Bridge Room and The Byron Bay Beach Café.

Søren Ørbek LedetGeranium – Restaurant Director & Co-owner

For Søren, a former chef turned sommelier and front of house manager, the transition from the kitchen to the cellar and restaurant was a natural progres-sion, one that went hand in hand with the desire to provide guests with the complete experience. It was an opportunity to learn, to gain more knowledge

and to become a better business partner. His selections for the wine pairings at Geranium involve hours of theory, tasting notes and understanding of the flavour profiles of both the wine and the dishes. The biggest reward for Søren is seeing his guests smile. Managing a 6,000-bottle wine cellar is a job that requires one to evolve and grow, season after season. He equates the introduction of a new domaine, chateau, or vintage to being a child again and opening a present. It's a discovery, an enlightenment, and ultimately a gift. You'll find biodynamic wines, classic vintages, as well as a few surprises in the Geranium Wine Cellar.

Wim Ballieu Balls & Glory – Owner, Concept Developer

T he Balls & Glory meatball was developed in a quest for a simple, original, and tasty recipe to satisfy hungry stomachs. The first B&G opened its doors in 2012 in Ghent as a pop-up lunch restaurant and now there are three more locations, with B&G meatballs also available in some supermarkets. Wim’s concept of “slow

food – served fast" has proven to be a success, because even as his business expands, quality and taste are never compromised. His childhood is one that many chefs dream of, working in his parent’s butcher shop and spending summers helping out on his grandparent’s farm, through which he learned the importance of quality and tradition. Wim has a background in catering, selling his successful business at the age of 28, after which he also starred in his own cooking shows. Balls & Glory was awarded the title of ‘Best Food Concept in Europe’ in 2013.

SAUCE NEWS 15 MONDAY PROGRAMME

Monday 19.9Monday 19.9

CHRISTIAN PUGLISIRELÆ – Co-Owner

T he world’s only organic certified Michelin-starred restaurant, Relæ, is hell-bent on ensuring that the utmost care is taken in every step of its sourcing, as well as the cooking process.

Co-owned by director Kim Rossen and chef Christian Puglisi, the restaurant was founded in 2010 with sustainability as part of its core DNA. Over 90% of Relae’s ingre-dients come from suppliers using fully organic production methods, fish is always sustainable, sugar Fairtrade and salt produced using no chemical intervention.

Relae’s simple unfussy aesthetic is matched by its low-impact approach to the envi-ronment: the chairs and tables are recycled, light fixtures LED, cooking is by induction methods, and local deliveries collected by bike. Furthermore, the restaurant partners with a local community centre and organic nursery, with all food waste used as compost. The team helps develop healthy recipes for local schools and offers four-year fully paid apprenticeships to culinary students.

Relae is a winner of the Sustainable Restaurant Award 2015 at the World’s Best Restaurants.

Isaac McHaleThe Clove Club, London

I n a 2013 review, The Guardian wrote “McHale has a way with a vegetable”, and anyone who has eaten at London’s Clove Club can agree that Isaac McHale has never been afraid to push boundaries, vegetables, meat or otherwise. In 2014, The Clove Club was awarded its first Michelin star. McHale and his team are

innovators and instigators of the industry, from the ambitious and ever-changing tasting menu, to the booking system (TOCK ticketing system) that sells tickets to dinner at The Clove Clove instead of taking reservations. Isaac McHale’s tasting dinners have become a food theatre of sorts, each dish, like a part of a play, encouraging the diner to taste and experience flavours you might never order otherwise.

Isaac McHale will be speaking on Monday, and he might even be cooking a dinner with Daniel Berlin... stay tuned for details.

Kalle RuuskanenFlow Consulting Ltd - Turnaround Agency

K alle Ruuskanen practically grew up in the back room of his family’s long running restaurant. He has extensive experience within the F&B and retail industries. Kalle has been in charge of turn around & development projects, complex contract negotiations, IPO processes, acquisition activities, rebuilding,

branding and market opening on country and nordic levels of such brands as Starbucks, O´Learys, Burger King, UpperCrust, Ritazza, WHSmith, and more. He has been responsible for organisations with 1000+ employees and conducted company restructuring and finally, has had the privilege to work abroad and learn the values and behaviour of different nationalities, giving him a broad understanding and knowledge of business requirements.

16 SAUCE NEWS LOREM IPSUM DOLOR SIT

“Our meatballs have a liquid filling, like chocolate

fondant”

SAUCE NEWS 17 WIM BALLIEU

B orn in Gent, Wim Ballieu had the childhood that many chefs dream of. He would spend his weekends helping out in his

parent’s butcher shop and summers on his grandparent’s farm. Ballieu’s multi-faceted upbringing taught him not only the importance of quality and tradition, but about seasonality and where food comes from, and certainly more than any hospitality school would teach.

Ballieu did not jump straight into the meatballs, first he wanted to see the world and cooking allowed for this. Ballieu describes himself as a rebel, he was (and still is) very much into design and music. He spent many years working in fine dining and even ran his own successful catering company that catered many of the top name fashion shows in Paris. “This style of cooking is a lot of cubes and foam”, remarked Ballieu about trends in cooking. “I suppose that’s why I wanted to go back to my roots”. And that’s just what Ballieu did. At the age of 28 he sold his catering business and moved back to Genf.

Why meatballs?

Freshly squeezed apple juice tastes better than champagne”, says Ballieu, “the difference in quality comes from the craft of making it by hand. “At Balls & Glory we believe in slow food - served fast. Our most important ingredient is time. Meatballs are an expression of this.

All the meatballs at Balls & Glory are prepared fresh daily. The meat comes from Ballieu’s own family farm, which he took over from his grandparents when they retired. “People want a simple, yet good food experience, they want chocolate fondant”,

Wim Ballieu - designer, rebel, chefsays Ballieu, referring to his experience in catering where all the fancy desserts of the world could never compare to the popularity of the warm, rich, gooeyness of the chocolate fondant. “Our meatballs have a liquid filling, like chocolate fondant”.

How do you get inspired for the fillings?

"I suppose it’s my job to be inventive and creative. If you visit one of our shops, you’ll see that the concept for the interior is very contemporary. It has a young vibe with loud music playing, it’s bright, lots of light, and a mix between concrete and wood in the decor. The meatballs have to be just as exciting. I also get a lot of my ideas for

fillings from travelling. And of course my family always challenges me.

I want to educate people about seasonality through the meatballs. There are four seasons and the fillings represent this. For example, it’s spring and we have a pork meatball with white asparagus and egg. The mushroom and truffle meatball, sea water and spinach, and chicken tikka must stay on the menu, they’re our best-sellers.

When it comes to the filling, the palate can only taste on average three flavours, so our fillings have no more than, three ingredients. Many are simply classic combinations like bearnaise, blue cheese and pine nuts, three-cheese, peas and mint, mushroom and truffle, well you get the idea.

This concept of simplicity also

follows through onto the rest of menu. We have meatballs with a choice of salad or stoemp (pronounced stump). Stoemp is like mashed potatoes with lots of butter and a hint of nutmeg, but with carrots and then we add some seasonal vegetables to it as well. Right now we are adding Belgian endive. The salads are also seasonal, yet hearty, like those of Ottolenghi ".

What’s next for Balls & Glory? Will we see a chocolate meatball?

"I want to continue expanding the business and this concept of slow food - served fast. And as for the chocolate meatball, I’ve been experimenting with an idea for

a stewed meat filling with chocolate, so let’s see what happens next season".

Want to taste the balls? Try them on Monday 19 September

at SAUCEFORUM 2016 for lunch Wim Ballieu will also be speaking at SAUCEFORUM 2016. You can find out more about Balls & Glory at: www.ballsnglory.be

"At Balls & Glory we believe in slow food - SERVED FAST. Our most important

ingredient is time."

18 SAUCE NEWS FLAVOURS OF HIIUMAA

Flavours of Hiiumaa

F ood has become one of the most important national symbols. People want to know more about where their food

comes from and the chef behind the plate. It all starts with quality raw ingredients from skilled farmers and producers, and from that, delicious and unique creations are born. Despite its small size, Estonia

has different culinary regions, each with their own specialities. In honour of this, Estonia’s Food Region of the Year is chosen to showcase these areas. From 1 May, the Flavours of Hiiumaa year will begin, because in 2015, Hiiumaa won Estonia’s Undiscovered Treasure competition for best food tourism destination.

For the visitor, this means that the food of Hiiumaa will take centre stage - these tastes and flavours can be sampled at local cafés and restaurants, as well as during the many upcoming seasonal cultural events.

As Hiiumaa is already known for its creativity (great writing, art, and music has been created here), then it's no surprise that good food join the club.

Photos by Tuuli Tammla and Meeli Küttim.

SAUCE NEWS 19

Flavours of Hiiumaa1 MAYRural tourism businesses all over Estonia will open their doors and the year of flavours of Hiiumaa will open as well. In celebration, the best of Hiiumaa cuisine will be offered by the island’s top cooks. The Kärdla factory yard will open a huge outdoor café where everyone can come and enjoy.

28 MAYThe Tuulekala (garfish) festival celebrates the food chain of this fish - from catch to plate. There will be fishing competitions, cooking classes, as well as competitions for best fish dishes, for which the cook will get the Best Fish Chef of Hiiumaa apron. Enjoy a food fair where you can buy local specialities to take home. www.hiiukala.org

4 JUNEThe best flavours of Hiiumaa from land and sea will be on offer to the participants of the Hiiumaa marathon from the Lest & Lammas grill. Hiiu Pagar will be providing tasty black bread at pit stops, alongside a bowl of marathon soup. www.maraton.hiiumaa.ee

11 JUNEGarfish will be on the menu at the Roograhu Maritime Day, where visitors will also be able to try different Hiiumaa specialities at an event that is fun for the whole family.

16-19 JUNESõru Jazz is known for its music and maritime breeze, but the flavour comes from the festival’s kitchen that will be offering exciting and interesting local food. www.kaunismuusika.ee/soru-jazz/tutvustus/

8 JULYThough the fisherman’s day at the Suursadam is more for fishermen than for fish, no one will be left hungry. Local fishermen will offer smoked fish, as well as meat and sausages by other local producers.

9 JULYThe summertime Hiiumaa Arts and Crafts Fair is the most rich local food and cultural event where islanders and visitors will find the best selection of Hiiumaa flavours, along with dancing and many great local handicrafts. www.hiiukasitoo.ee

4-7 AUGUSTHiiumaa Café Days celebrates its tenth year. The first week of August welcomes visitors to Hiiumaa for an unforgettable experience where local residents open up cafés throughout the town of Kärdla. http://kohvikutepäev.ee/

13 AUGUSTLestafest is Kõrgsaare’s party for the whole family that promotes fish and fishing, the sea and maritime life.

20 AUGUSTIf after the Hiiumaa cycling marathon, hunger strikes, then invigorate yourself with wild boar soup that is made from local produce and local wild boar meat. www.maraton.hiiumaa.ee

Calendar of Events

People want to know more about where their food comes from and the chef behind

the plate.

FORAGING CHEFS AND THE NEW ESTONIAN CUISINENevermind what Estonians can do with a computer, the hidden talent is in the kitchen. From the one-man country restaurants to the high-tech kitchens in Tallinn, culinary creativity knows no limits. Last year, twenty-five of Estonia’s best restaurants made it into a little book called the White Guide Nordic. So, if you haven’t heard yet, the food is pretty good here.

Photos by Mart Vares, Jaak Nilson, and Kasper Orasmae.

EVERYONE KNOWS that all Estonians have a green thumb and are foragers. They have sustained themselves on berries and mushrooms, pork and potatoes and are able to preserve just about anything. This connection to the land and nature has greatly inspired modern Estonian cuisine. Restaurants experiment with foraged herbs and plants, as well as with reinventing traditional dishes. Salting, pickling, and smoking are traditional preservation techniques still used today, but in a much more interesting way. Just look at what young chefs Orm Oja and Mart

Klaas are doing at Art Priori. There you can see the Estonian connection to the land and nature, and that the grill isn’t only meant for meat. Of course Art Priori isn’t the only kitchen producing innovative locally-inspired cuisine. New and innovative restaurants are opening all the time. Visit flavoursofestonia.com for a full list.

It’s not all happening in fancy city kitchens, decked out with all the latest appliances. Some things still just taste better cooked on an old stove. Take for example the kitchen at Põhjaka Manor,

Left: Onions grown in Eastern Estonia near Pepsi Lake are known as Peipsi onions.

Right: Traditional Estonian bread known as "leib".

where the more than century-old stove is the most important tool. The kitchens at Ööbiku Gastronoomiatalu and Tammuri Talu also show us that you don’t need a fleet of cooks either, just the creativity of talented chefs like Ants Uustalu (Ööbiku) and Erki Saar (Tammuri) to run a one-man restaurant.

And of course you can’t go wrong with good old fashioned comfort food and decades of knowledge. There are restaurants in Estonia worth the drive off the beaten track to try something you just won’t find anywhere else, like the Kala ja Sibula (Fish and Onion) restaurant in Kolkja that serves up the traditional food of the Russian Old Believers that settled along the shores of Lake Peipsi.

There are regional specialities indigenous to some areas of Estonia. Six culinary regions represent these areas: North Estonia, Eastern Estonia, South Estonia and Mulgimaa, Western Estonia, and the Islands (Hiiumaa, Saaremaa, and Muhumaa). Kihnu Island, Setomaa and the eastern villages of the Old Believers are also fascinating culinary destinations.

#estonianculinarymafia

MULGIKAPSAD - braised pork and barley with sauerkraut, a traditional dish from Southern Estonia

PIRUKAD - baked or deep fried pasties with different sweet or savoury fillings

KOHUPIIM - fresh curd cheese that is typically found in cakes and pastries

MUST LEIB - dark rye bread

KAMA - finely milled flour mixture of roasted barley, oat, rye, and pea flour, typically enjoyed with soured milk or kefir at breakfast

KALI - a fermented drink made from dark rye bread

LOCAL CRAFT BEER - dozens of local craft brewers have popped up over the last few years. Visit one of the many bars or shops specialising in local brews for a taste

VANA TALLINN LIQUEUR - a spiced, rum-based liqueur

KILU - SPRATS. Try this little salted fish on buttered black bread with boiled egg and a little bit of chives

PÕLTSAMAA FRUIT WINES - especially Põltsamaa Kuldne, a sweet apple wine

SEABUCKTHORN - this tiny sour orange berry is packed full of vitamins and is best enjoyed as a fresh sorbet

VERIVORST - traditionally eaten at Christmas time, this black pudding is served with lingonberry jam and sauerkraut

LA MUU ICE CREAM - Estonia’s first organic ice cream with classic flavours like Vanilla or more interesting combinations like blueberry-lavender, almond-cardamom, etc.

CHECKLIST OF MUST-TRY ESTONIAN FOODS:

Dandelion Flower Festival and Räimewest 14-15 May, PärnuDandelions and Baltic herring unite! The Dandelion Flower Festival and RäimeWest Festival (an entire festival dedicated to Baltic herring) take place at the same time in the Southern Estonian resort town of Pärnu.

Grillfest - Good Food Festival10-11 June, PärnuThis annual event brings 250 caterers from Estonia and abroad for some great food, including outdoor restaurants, cafés, and more. Enjoy the Good Food Fair, national fishing championships, and food prep competitions.

Telliskivi Street Food Festival 11-12 June, TallinnThe third annual Street Food Festival will take place at the Telliskivi Creative City. This popular event will host 60 local and international vendors serving up creative and tasty street food. In addition to great food, enjoy live music.

Pärnu Street Food Festival 2016Jul 8-10; Jul 22-24; Aug 5-7Three weekends in the Estonian summer capital of Pärnu, in one of its most active streets - a paradise of flavor, on wheels. Food trailers of all sizes from small to large, and origins from near to far, coming together in Supeluse Street.

Coastal Folk Festival and Fish Market26 July, ViimsiOn the second day of this three-day event at the Viimsi Open Air Museum, the biggest fish and sea products fair on the Northern coast will take place. Enjoy a fish market, fish buffet and pubs, workshops, sea products, and other activities.

Tahkuranna Pickle Festival 20 August, TahkurannaThe locals of Tahkuranna decided to organise this pickle festival to keep the centuries-old tradition of cucumbers, fish, and crafts alive. Recipes will be shared and guests can taste different pickles and fish, in addition to various workshops.

Garlic Festival 20 August, Ülenurme The Garlic Festival not only celebrates garlic, but local Estonian produce as well. Estonian garlic growers come together with over 15 tonnes of garlic from Estonia for sale. Watch growers compete for the “Biggest Garlic of Estonia”, enjoy different garlic products, and even watch a garlic tennis tournament.

Lüübnitsa Onion and Fish Fair 27 August, LüübnitsaThe Seto region in southeastern Estonia is known for its fish and vegetables. This fair celebrates just that. Visitors can enjoy a market, buy local handicrafts, and enjoy many other activities.

Apple Day Viimsi Farmer’s Market 28 September, ViimsiLocals gather at the Viimsi Farmer’s Market to press juice, among other apple-related activities. Home cafés will be open as well.

Olustvere Fair of Preserves and Local Food28 September, OlustvereCome and taste some great jams and preserves at this annual event. Small local producers will also offer products for sale at the Food Fair.

EVENT CALENDARA Strong BrewCoffee culture continues to develop in Estonia, with places like Gourmet Coffee and Caffeine expanding, but also smaller shops opening up, like Björn Espresso who set out to create a market by teaching what good coffee is really about. The result - possibly the best coffee in town.

The number of Estonian craft brewers continues to grow.

A Local CraftDid you know there are over 40 craft breweries operating in Estonia? Many of them are quite small, say a batch at a time, but the number continues to grow and of these 40 there are some that you simply must try.

What makes Estonian beer great? According to Claire Millard from estoniancraftbeers.com “the Brewers here have a wealth of influence from around the world to draw on. Being late to the party actually helps in that respect as so many styles have popped up elsewhere and the Brewers have done really well at watching trends and interpreting them in an Estonian way. So you see local ingredients like rye, juniper and spruce coming up a lot - most of the guys take their inspiration from nature and cuisine and it shows. That's what makes them unique - they take global trends and reinterpret them in a Nordic/Baltic/Estonian style”.

Beers to watch out for, according to Claire: “Põhjala are the biggest and best commercially - they already export 50-70% of what they produce so they're taking Estonian beers to the world. Apart from that, Pühaste do great hoppy beers (Mosaiik is my favourite), and Tanker have moments of brilliance like with their Sauna Session, which is a good case in Estonian-ness”.

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