Upgraded Dinner Helsinki 2019

VIP dinner

Biohacker Summit Helsinki 2019

It’s easy to remember our wedding anniversary because it is the day of Halloween. We didn’t expect to spend time in Finland, but it was an honor to spend our anniversary at VIP upgraded dinner. I was invited to the biohacker summit, and we visited Helsinki, Finland, and had a fantastic experience in Finland. The 5 year anniversary of Biohacker Summit gathered over 1000 health, productivity, technology, and wellbeing experts, entrepreneurs, scientists, and thought-leaders, and 50+ exhibiting brands under the same roof in Helsinki. Our trick or treat was awesome in Helsinki! What about you?

Check out > Tateki’s experience at Biohacker Summit Helsinki 2019

Participants mainly VIPs and invited speakers take part in a hands-on cooking workshop, and multi-course fine-dining dinner served in guidance of the award-winning chef Sami Tallberg who specializes in biohacking, ketogenic, plant-based, wild and seasonal ingredients. Upgraded Dinner is a future food lab taking food, preparation, cooking, and eating to the next level with the latest science and kitchen chemistry. Biohacking techniques are used to preserve quality and increase the absorption of ingredients such as foraged plants, wild games, and seasonal local produce. This is an extremely unique and rare dinner that runs more like a hands-on workshop. A true learning experience in addition to incredible flavor.

Upgraded Dinner took place at Kellohalli, Helsinki

Attending the Biohacker Summit, having so many new experiences, and meeting all these amazing people opened the door to rethink my diet and lifestyle, learn more about my biology and self-experiment to improve my health and performance. As I met smart biohackers and upgraded dinner started, upgraded cooking began, and I saw ultra seasonal ingredients, local forage, and wild game were being prepared for this incredible dining experience. Everything, of course, upgraded with the latest biohacking cooking techniques.

My wife helped preparing for appetizer salad.

Upgraded Dinner Helsinki 2019

Good Guys Kombucha & Hamppumaa CBD
Raw Salad of Red Cabbage with Wild Roses, Rowan Berries & Mint
Reindeer Bone Broth with Wild Mushrooms
Wild Cod with Vendace Roe & Butter Sauce
Meadow Sweet Pudding with Cranberries & Walnuts
Magic Concoction
Medicinal Buss Balls & Chocolate
Flower Field Tea & Wild Finnish Reishi

Good Guys Kombucha & Hamppumaa CBD

Raw salad of Red Cabbage with wild roses, rowan berries & mint

Reindeer Bone Broth with Wild Mushroom

Wild Fish with Vendace Roe & Butter Sauce

Meadow Sweet Pudding with Cranberries & Walnuts

Natural Wine

Magic Concoction

Medicinal Buss Balls & Chocolate / Flower Field Tea & Wild Finnish Reishi

Go over international labels for certified organic food/ingredients

The slogan of the Upgraded Dinner pretty much sums it up: ' fine dining is so last season'. Kalle Naatula gave us a wondeful lecture o natural wine.

Natural Wine 101

Here is my note from a lecture about natural wine during upgraded dinner. There is no organic and/or biodynamic farming, hand picking and minimum intervention; Natural wine is more of a concept than a well-defined category with agreed-upon characteristics. In its purest form, it is a wine made from unadulterated fermented grape juice and nothing else.

Origins: natural wine movement> Beaujolais, France/ Jules Chauvet
Current state; Modern wine made practically in every wine-producing regions
Not a trend but a genre to intensify> reconnecting and transparency
Ambassadors: Restaurants and events and abroad wine shops
Strength: Expressivity and anchoring to the food sectors megatrends
Challenge: Lack of global “head organization” and polarization

Vineyards: Organic and/or biodynamic farming, hand picking and minimum intervention

Cellar: No additives, commercial yeasts, sugar, tartaric acid, enzymes , blocking of MLF(Malolactic fermentation), Natural (or vegan) clarification, no filtration OR light/gross filtration. Total ban of sulfite (SO2) Or lower upper limits. Ex) organization and events (AVN) 10mg/L to max. 70 mg/L (RAW Wine)

Pssst! Many producers have made natural wine hundreds of years ago without the term.

Raisins Gaulois

Producer: Marcel Lapierre

Region: Vdf Beaujolais, France

Grape variety: Gamay

Specs: Alcohol 12.5% Sugar 1.7 g/L, SO2 moderate - ”Vin de Soif”

Benje Blanco 2016

Producer: Envinate (Roberto Santana)

Region: DO Ycoden-Daute-Isora, Santiago del Teide, Tenelife / Spain

Grape variety: Listan Blanco (Palomino Fino)

Specs: Alcohol 12% Sugar 2g/L, SO2 marginal - Volcanic wine

Fine dining was so last season! What an amazing night and dining experience. We arrived at Helsinki in the late afternoon and visited a VIP dinner place directly. All individuals I met there made me feel I have met before. The meal was insanely flavorful and a lot of fun to make. The discussion around the dinner table was fascinating. I have learned why we should forage for food in the locations of your ancestry, recommended supplementation based on research carried out by the Russian army, the harmonic effect (strengthening through stressors) of different nutrients on health, and natural wine.

I had a privilege to dine with a hardcore of innovative biohackers. Massive respect, and thanks for having me, Teemu, Jaakko, and Olli. I salute you guys!

This visit was beyond expectations and filled with priceless experience. I wrote different blog articles on the summit and experience, so please check them out!