{"id":8819,"date":"2016-08-22T14:34:26","date_gmt":"2016-08-22T14:34:26","guid":{"rendered":"https:\/\/kvarken.org\/launch-of-the-world-heritage-menu-onboard-wasaline\/"},"modified":"2021-03-08T14:50:06","modified_gmt":"2021-03-08T14:50:06","slug":"launch-of-the-world-heritage-menu-onboard-wasaline","status":"publish","type":"post","link":"https:\/\/www.kvarken.org\/en\/launch-of-the-world-heritage-menu-onboard-wasaline\/","title":{"rendered":"Launch of the World Heritage Menu Onboard Wasaline"},"content":{"rendered":"<p><em>T<\/em><em>artar on trout from Berg\u00f6 with Ritgrund whitefish roe and V\u00e4sterbotten cheese cream \u2013 a foretaste of the delicious World Heritage Menu that has been created by the renowned chef <strong>Michael Bj\u00f6rklund<\/strong>. The menu, which will be served onboard Wasa Express in the ferry\u2019s \u00e0 la carte restaurant in September, celebrates the World Heritage Site\u2019s 10-year anniversary and combines unique tastes from the High Coast and the Kvarken Archipelago.\u00a0<\/em> <img decoding=\"async\" class=\"alignleft size-full wp-image-8812\" src=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590406-Varldsarvsmenyn-4.jpg\" alt=\"\" width=\"590\" height=\"406\" srcset=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590406-Varldsarvsmenyn-4.jpg 590w, https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590406-Varldsarvsmenyn-4-480x330.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 590px, 100vw\" \/><em><\/p>\n<p>Marianne Sj\u00f6str\u00f6m, Project Leader for the Spotlight High-Low Coast project\u00a0and Mikael Erkas, Restaurant Manager onboard m\/s Wasa Express, togethet with\u00a0the creator of the menu,\u00a0chef Michael Bj\u00f6rklund. Foto: Anna Sand\/Kvarken Council<\/p>\n<p><\/em>\u201dWe wanted to highlight the World Heritage Site\u2019s 10th anniversary with a menu that consists of ingredients from both sides of the Kvarken Strait,\u201d explains <strong>Marianne Sj\u00f6str\u00f6m<\/strong>, Project Leader for the Spotlight High-Low Coast project. The cross-border project is administered by the Kvarken Council and financed via the Interreg Botnia-Atlantica programme.<\/p>\n<p>The cooperation project aims to introduce additional reasons to visit the site, such as taste experiences and new product packages with components from both sides of the Kvarken. The goal is to increase awareness of the area and consequently contribute to a larger number of visitors.<\/p>\n<p>The menu will be available onboard Wasaline\u2019s ferry during September 1st\u201324th and, therefore, it can be enjoyed by Swedish, Finnish and even international travellers.<\/p>\n<p>\u201cThe decision to launch the menu onboard the ferry felt natural, seeing as how we work with cross-border issues,\u201d Sj\u00f6str\u00f6m tells.<\/p>\n<p>The choice of the \u00c5land-born top chef Michael Bj\u00f6rklund was also easy considering his merits as Chef of the Year in Finland and Sweden and his fifth place in the renowned Bocuse d\u2019Or chef contest. \u201dMichael is also well-known in both countries thanks to his guest appearances on TV,\u201d Sj\u00f6str\u00f6m adds.<\/p>\n<p>Michael himself remarks that his fondness for the region and its fine ingredients was one of the reasons why he agreed to the task.<\/p>\n<p>\u201cThere are several incredibly capable producers and entrepreneurs in the World Heritage Site \u2013 and I also love new challenges,\u201d he adds knowingly.<\/p>\n<p>Michael has based the menu on ingredients that are able to keep the delivery times and high quality. These include, among others, trout, whitefish roe, V\u00e4sterbotten cheese and beef from Nordingr\u00e5 in Sweden as well as berries from Replot and Vallgrund in Finland. The main course\u2019s beef tenderloin is accompanied with tender beef cheek, chanterelles, vegetable ragout, cranberry syrup and almond potato compote. The dessert is lightly frozen sea buckthorn mousse with raspberry sorbet, chocolate crunch and caramel sauce. The menu also boasts an Amuse-bouche \u2013 an appetizer in the form of fermented Baltic herring from Ulv\u00f6n served with potato puree, red onion and whipped cr\u00e8me fraiche.<\/p>\n<p>The ferry\u2019s staff members are also enthusiastic about the exciting project.<\/p>\n<p>\u201cFor my part, it has been very interesting to forge new contacts with local meat producers along the High Coast,\u201d admits <strong>Mikael Erkas<\/strong>, Restaurant Manager onboard m\/s Wasa Express. \u201dThe idea of the World Heritage Menu interested me from the beginning, because local ingredients are close to our hearts onboard the ferry.\u201d<\/p>\n<p>Both Erkas and Sj\u00f6str\u00f6m eagerly wait for the launch of the menu onboard the ferry and, eventually, even in other parts of the region.<\/p>\n<p>\u201cI hope that the menu will be received well and that it will attract more visitors to the Kvarken region\u201d Sj\u00f6str\u00f6m concludes.<\/p>\n<p><img decoding=\"async\" class=\"alignleft size-full wp-image-8806\" src=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590382-Varldsarvsmenyn-28.jpg\" alt=\"\" width=\"590\" height=\"382\" srcset=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590382-Varldsarvsmenyn-28.jpg 590w, https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590382-Varldsarvsmenyn-28-480x311.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 590px, 100vw\" \/><img decoding=\"async\" class=\"alignleft size-full wp-image-8809\" src=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590400-Varldsarvsmenyn-9.jpg\" alt=\"\" width=\"590\" height=\"400\" srcset=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590400-Varldsarvsmenyn-9.jpg 590w, https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590400-Varldsarvsmenyn-9-480x325.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 590px, 100vw\" \/><img decoding=\"async\" class=\"alignleft size-full wp-image-8815\" src=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590817-Varldsarvsmenyn-23.jpg\" alt=\"\" width=\"590\" height=\"817\" srcset=\"https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590817-Varldsarvsmenyn-23.jpg 590w, https:\/\/www.kvarken.org\/wp-content\/uploads\/2021\/03\/resizedimage590817-Varldsarvsmenyn-23-480x665.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 590px, 100vw\" \/><\/p>\n<p>For further information:<\/p>\n<p>Marianne Sj\u00f6str\u00f6m<\/p>\n<p>Project Leader for the Spotlight High-Low Coast project, Kvarken Council<\/p>\n<p>+358 (0) 40 678 8375<\/p>\n<p>www.kvarken.org<\/p>\n<p>The Spotlight High-Low Coast project is funded by the EU through the INTERREG Botnia-Atlantica programme. The cross-border World Heritage and tourism project aims to create product packages and marketing materials in order to attract more tourists to the High Coast\/Kvarken Archipelago World Heritage Site and its surrounding regions in a sustainable way.<\/p>\n<p>The project is due to end on May 31st, 2018.<\/p>\n<p>Text and photos: Anna Sand\/Kvarkenr\u00e5det<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tartar on trout from Berg\u00f6 with Ritgrund whitefish roe and V\u00e4sterbotten cheese cream \u2013 a foretaste of the delicious World Heritage Menu that has been created by the renowned chef Michael Bj\u00f6rklund.<\/p>\n","protected":false},"author":2,"featured_media":8803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"amnen":[96,97],"class_list":["post-8819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","amnen-tourism","amnen-worldheritage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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