DARE

27/06/2024

Dandelions have been a staple in various cuisines for centuries. Their leaves, roots, and flowers are all edible and packed with nutrients. Rich in vitamins A, C, and K, and minerals like iron and calcium, dandelions support overall health. They can be used in salads, teas, and cooked dishes, adding a slightly bitter, earthy flavor. Historically, dandelions were valued for their medicinal properties and culinary versatility. Incorporating dandelions into your diet is a simple way to enjoy both their nutritional benefits and unique taste 🧚🏻‍♂️

21/05/2024

hot sauce 💋, 3% salt brine fermented for 14-18 days, blend with raw garlic, 50% olive oil 50% of the brine add sea salt. It’s worth the wait 👨🏼‍🍳

09/05/2024

fermented beetroot, wild sorrel, jalapeno oil, pollen

07/02/2024

matcha, black sesame & bee pollen (tiramisu inspired 🎈) x

19/10/2023

💕 the love industry 💕before SOUP became DARE 💅🏻. All time favourite venue 📸

27/09/2023

I think it’s always important to ask yourself why you are involved in something or taking a certain direction in your life. I’ve realised Ive always been hosting parties and events through my life, I like to be part of events where people can make new connections and have new experiences, my catering business in an extension of that, it’s important to celebrate every now and then 💕

20/07/2023

v e g & c e l e b r a t i o n

30/04/2023

🥬 menus are ready 🥬

menu, 50e

cabbage rieska, butter with blaukraut powder

cabbageade drink, gin, wild ground elder

asparagus, lemon red cabbage salad, liquorice hollandaise, dehydrated sauerkraut

butter braised cabbage, fermented birch leafs, champaign and wild garlic sauce & foam, zander smoked with birch branches

baby nauris, crusted in walnut and coffee with nettle remoulade with roquefort mousse

spring cabbage braised in cinnamon and butter, roasted marshmallow,
white chocolate & red cabbage ice cream, pixie dust

vegan menu, 50e

cabbage rieska with
fermented sunflower seed spread with olive oil and blaukraut powder

cabbageade drink, gin, wild ground elder

h**p seed cracker with finn-chi :-), vegan caviar and oat fraiche, horseradish

asparagus, lemon red cabbage salad, vegan liquorice hollandaise, dehydrated sauerkraut,

braised cabbage, fermented birch leafs, champaign and wild garlic sauce & foam, marinated romesco smoked with birch branches

baby nauris, crusted in walnut and coffee with nettle remoulade with pistachio mousse

spring cabbage braised in cinnamon and olive oil, roasted marshmallow,
white chocolate & red cabbage ice cream, pixie dust

menu is subject to change :-), but will probs be very similar www.dare.pink

03/04/2023

🥬 ZELEBRATION 🥬 12.05 - 15.05 join us to celebrate an unsung hero; cabbage. We will be serving five courses of cabbage, the food menu is 50e per person, to take place downstairs 🌻. The event is in collaboration with an old friend and head chef of Harju 8 Valentin Chavdarov, from Bulgaria, Val grew up in the mountains, where preserving your own food and growing your own food was every day life, you can see the care and knowledge of ingredients in Vals cooking. He also has a mad love for cabbage, which brought to putting together this event. We last worked together in Siltanen where I operated the kitchen business maybe 7-8 years ago. Reservations > www.dare.pink

15/03/2023

to make nice tasting food out of a steak or a lump of cheese is not that hard, I think thats one why I’ve be drawn to vegetarian & vegan cooking, if you can make a carrot delicious feels like a bit more of an accomplishment. And then, trying to have some kind of philosophy, when do we eat the carrot? do we need to take the skin off? I don’t feel like maybe food is questioned enough in general. We are moving further now in to adding aesthetic packages in to out events, and I want to experiment with adding poetry, my illustrations and perhaps even projected film in to eating events

28/02/2023

yellow theme for 📸 by Annukka Pakarinen 💕

27/02/2023

black light dinner

17/01/2023

carrots before the dutch turned the orange

17/12/2022

amazing table installations by the endlessly talented 🌸, super fun gig under UV light, news soon of our aesthetics packages for events. thank you for for having us & for the lights / hazer 💅🏻😘

04/12/2022

20/11/2022

dehydrated & powdered apple skins make a surprisingly good natural sweetener! otherwise wasted from peeling apples for apple pie

02/11/2022

z e l e

31/10/2022

menu writing 📸

23/10/2022

⚡️ last weddding if the year ⚡️

16/09/2022

f.r.i.e.n.d.s

09/09/2022

its just food

23/08/2022

quite interesting dinner party

19/08/2022

reborn

19/08/2022

sweet apologies

26/07/2022

parsnip crisp, kale & fermented lingonberry autumn salad from last year, July’s almost over 🫠

11/07/2022

re-branding underway 💅🏻