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Dec 15 1:00 PM-3:30 PM
Relaxing yoga, sound bowls and healing dinnerFageröntie 47, 02420 Kyrkslätt
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Provencal cooking
Join us for a Provencal cooking class at Danskarby Green Kitchen with Louise Mérus. Taking inspiration from the flavors of the south of France, we will prepare dishes such as stuffed quails, tian provencal, pissaladiere, bouillabaisse, lavender créme brulee and more. We will use as much local Finnish ingredients as possible and adapt it to the Mediterranean menu. Welcome to experience the culinary delights of Provence and learn how to bring the taste of the French countryside to your own kitchen. If there are fewer than 6 participants, the class will be canceled
From€115
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Relaxing yoga, sound bowls and healing dinner
Welcome to an evening that is both healing for body and soul. We start the evening with a quiet yoga session together with yoga teacher Jenny Söderström. We gather in the dining room and enjoy a nutritious and warming dinner prepared by Louise Mérus. During yoga, we perform calm yoga positions that promote recovery, reduce overactivity and calm our nervous system. The yoga concludes with a guided sounding bowl relaxation with about 15 different Tibetan and crystal sounding bowls, as well as various Tibetan singing bells.To this lesson you can come without any previous experience of yoga or sound bowl relaxation. The exercise is very calm and gentle.
From€85
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Riistakurssi/Game Course
Lauantaina 3. marraskuuta järjestämme suositun riistakurssin sekä ruoanlaittokurssin.  Kurssilla opimme leikkaamaan riistalihaa. Valkohäntäpeuran osan leikkaamisessa meitä ohjeistaa ja auttaa Anita Storm. Käymme myös läpi muita tärkeitä aihealueita riistalihan käsittelemisessä, kuten hygieniastandardit, lihan laatutaso, riistan mureus, lihan anatomia, tekniikka ja turvallisuus. Yhteistyössä Louisen Méruksen kanssa valmistamme maittavan lounaan riistalihasta sekä kauden parhaista raakamateriaaleista. Riistanlihan syöminen on ekoteko. Kotimainen kestävästi pyydetty riista on ympäristön kannalta oiva vaihtoehto. Riistaeläimet elävät vapaana luonnossa käyskennellen ja syövät metsän antimia. Riistan hiilijalanjälki on todella pieni. Se ei vaadi tuotantolaitoksia eikä tuotettua rehua ravinnokseen eikä antibiootteja jotka kerääntyvät lihaan ja kulkeutuvat luontoon. Riista tulee läheltä metsästä ja kuljetukset ovat myös lyhyitä. Riista ei siis kuormita vesistöämme eikä ilmastoamme.  Kotimaiset hirvieläimet valkohäntäpeura, hirvi, kuusipeura ja metsäkauris kestävät myös nykyisen kokoisen metsästyksen hyvin ja kannat jopa runsastuvat koko ajan.Suomen WWF suosittelee ruokaoppaassaan valitsemaan kotimaisia hirvieläimiä, jos haluaa syödä ympäristön kannalta parempaa lihaa. Welcome to fall's favorite course- *venison cutting and cooking on Sunday, Nov. 24. * During the day you will learn how to cut part of a white-tailed deer with the guidance of Anita Storm. During the course we cover hygiene, quality, tumbling, anatomy, technology and safety. Together with Danskarby's founder and chef Louise Mérus, we prepare a lunch of venison and seasonal ingredients. Eating game meat is organic. Domestic game, which is felled according to sustainable principles, is a good option for the environment. They are wild animals that move freely in nature and eat what the forest has to offer. The carbon footprint of the game is insignificant. It does not require production facilities, produced feed or antibiotics, which are absorbed by the meat and released into the wild. The game comes from the nearby forest and the transport distances are also short. It doesn't put a strain on our waterways or our climate. Eating domestic game meat is more organic than eating foreign organic avocados. The native hoofed animals; the white-tailed deer, moose, fallow deer and deer cope well with today's hunting. The game strains are even increasing at the moment. In its food guide, WWF Finland recommends choosing domestic game meat if you want to choose a more organic meat. Read more in the WWF Meat Guide.
From€180
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About Danskarby

Louise Merus

Founder & Owner, Creative Director

Louise has worked in the food industry for over 20 years with catering, in restaurant, cooking classes for children and adults, recipe development and food styling. Louise is a certified Cordon Bleu chef with a degree from the Silwood School of Cookery in Cape Town, South Africa, where the family has their second home.

I am passionate about Nordic cuisine and local ingredients with clear origins. My food is seasonal and consists of simple, pure flavors. For me it is important to be in direct contact with the producers, it is easy to succeed in the kitchen with good raw materials. I believe in healthy and nutritious food to feel good physically and mentally. I am inspired by new food trends but always return to the classic Nordic home style. I often cook vegetarian and vegan, but I like to use local game meat. South Africa is my second home and I am always inspired by the South African food and wine culture.