Summer 2012

MOMENTS OF CELEBRATION

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© Marimekko Corporation

Puusepänkatu 4

00880 Helsinki

Finland

Tel. +358 9 75871

info@marimekko.fi

www.marimekko.com

The availability of products

varies from store to store.

We all have our own private moments of celebration. Sweet

or salty – these little moments spice up our everyday life. And

each moment is special to you and no one else. You smile to

yourself on a crowded bus. You take a walk in the spring rain.

The moment is yours alone.

But sometimes you want to celebrate in the company of

friends and family. And what could be a better time to get to-

gether than spring and summer. There is so much to choose

from – graduation parties, family reunions, summer wed-

dings, and hundreds of little get-togethers. Spring itself is

reason to celebrate. But not every celebration has to be pomp

and circumstance. What matters most are the moments of joy

you remember fondly in the cold of winter. That’s why even

the smallest slip-up – like cake icing on your nose – is worth

celebrating.

Many happy celebrations!

IN CELEBRATION

Thoughts and ideas from our staff and friends around the world

What makes a celebration special?

Hanna Kivimaa, Valkeakoski

“I am a working mother with four kids, a husband and a furry dog. So when my home is nice and tidy, I have reason to celebrate. The kitchen counters are sparkling clean and a bouquet of fl owers adds a touch of colour to the living room. I’m looking forward to a care-free weekend.

When I organize a holiday feast or a dinner party, I make sure everything is ready before family and friends ar-rive. The fridge and cellar are stocked with delicious food and the table set-ting is decorated in the festive spirit. I also want my family to wear their Sun-day best when they greet the guests.”

Martin Petersson, Stockholm

“A celebration elevates your mind. It can be inspired by creativity, the laughter of friends and family or just a smile on your face. What makes a celebration unique is when you go beyond your own expectations and share that with others.”

Mai Ohta, Helsinki “When I see a person who is

wearing something I have designed, it makes me feel very happy.

Normally, I don't need much to feel like celebrating. Sometimes I cel-ebrate the moment by buying slightly more expensive sweets. I also like to celebrate with other people. I like to surprise them!”

Laura Pollari, New York “The presence of other people,

true caring for one another and a good spirit create a feeling of celebration for me. Sometimes solitary moments can also be great – just enjoying a lei-surely moment with a cup of coffee and a good magazine or blog.”

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OIVA/SIIRTOLAPUUTARHABOWL (1.5 L)

OIVA/SIIRTOLAPUUTARHA BOWL (2.5 DL)

KEHÄKUKKA CUSHION COVER

KAURIIN KÄÄNTÖPIIRI CUSHION COVER

MATKURI BAG

MARIMALJA DESSERT BOWLSOCKS ROLLED DOWNFLUTE GLASSES

What a wonderful custom to invite friends and relatives to

celebrate holidays and other special occasions.

But what if your calendar is short on birthdays, holiday din-

ners or surprise parties? No cause to worry – you can always

celebrate something for no reason at all. And if you need a

reason, there is more than one way to invite people over: new

curtains, a new dress, singing, dancing, wine tasting or a bulb-

planting party in the garden. You can even celebrate the fi rst

sighting of a coltsfoot in the spring. Best of all, you can always

use the weather as reason to celebrate – a happy party on a

sunny day or a consolation party on a rainy day.

And if inspiration is not to be found, you can always plan

the perfect potluck dinner.

WELCOME!

OIVA SERVING PLATE

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Gifts and celebrations have one thing in common – both

can be done on the spur of the moment. Surprise the people

closest to you with a gift or two every day. And remember to

give yourself a gift from time to time.

But never overlook those traditional moments of gift giv-

ing. They are all special occasions. Birthdays and name days.

Weddings and engagements. Mother’s and Father’s Day. Anni-

versaries and holidays.

Gift wrapping is also a great way to have fun and be

creative at the same time. And if you are struggling to fi nd the

right gift idea, just visit a Marimekko store. There you will fi nd

an impressive selection of gifts and friendly staff who have a

gift for sharing inspiration. You can also use our online Gift

Wizard to get inspired – even in the middle of the night:

www.marimekko.com/giftwizard.

And if you are in a rush or uncertain about her favourite

colour or pattern, you can always give a gift certifi cate.

GIVING GIFTS

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For mothersMothers, mothers-in-law, grand-

mothers and great-grandmothers cel-ebrate on the second Sunday of May. Along with beautifully wrapped gifts, they will take joy in a table setting fi t for a queen: matching napkins, table-ware and fl owers.

JOONATAN COSMETIC BAG, UJO GUEST TOWELS

PONI SCARF

LENNI COSMETIC BAG

UNIKKO/NUUKA COSMETIC BAG

KELTAPASSIO COSMETIC BAG

HALIMEDA SCARF

RAPU BAG

MEDUUSA BAG

LORU NECKLACE

RUNO NECKLACE

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For summer parties

Summer is the time to visit friends and family. The wise guest shows up well prepared with gifts and presents. If you’re visiting a friend’s summer cottage, take along aprons, potholders and grill mitts, serviettes, Thermos fl asks, cups and bowls, as well as dishcloths and sauna towels.

MUMMOLAN MARJAT APRON

MUMMOLAN MARJAT TRAY

MUMMOLAN MARJATPOT HOLDER

MUMMOLAN MARJATGRILL MITT

PUUTARHURIN PARHAATCHOPPING BOARD

MELOONI CHOPPING BOARD

NIMIKKO BATH TOWEL

UJO GUEST TOWEL

PUUTARHURIN PARHAATTEA TOWELS

KIVET THERMOS FLASK, OIVA/SIIRTOLAPUUTARHA MUGS

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For weddings

The newlywed loves to receive matching tableware and linen. Luck-ily, Marimekko is the perfect match-maker. What could be a more relaxing surprise than a bedspread made from the couple’s favourite fabric.

NIMIKKO BATHROBES, UJO SLIPPERS

SOCKS ROLLED DOWNSTEMWARE

SOCKS ROLLED DOWNTUMBLER

OIVA/RÄSYMATTOBOWL (5 DL)

OIVA/RÄSYMATTO BOWL (1,5 L)OIVA/SIIRTOLAPUUTARHAPLATE (Ø 20 CM)

OIVA/SIIRTOLAPUUTARHAPLATE (Ø 25 CM)

TASARAITA BED LINEN

SOCKS ROLLED DOWN SERVING PLATTER

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Propose a toast to the proud graduate! Uncles and aunts offer worldly advice and – fi ngers crossed – useful cups and bowls for the stu-dent’s new home.

OIVA/RÄSYMATTO TEAPOT

OIVA/RÄSYMATTO TEACUP

SOCKS ROLLED DOWNTUMBLER

SOCKS ROLLEDDOWN PITCHER

MARISKOOLI BOWL

VATTENBLÄNK TRAY

FOKUS TRAY

IRRBLOSS BED LINEN

KAIVO BED LINEN

SOCKS ROLLED DOWN FLUTE GLASSES, LOKKI TEA TOWELS

LORU NECKLACE

For graduations

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KETUNLEIPÄ DRESS

TOUKO SHIRT

For children

The newborn screams with joy if their fi rst gift in life is nice and colour-ful. But let’s kid ourselves! Children’s clothing is always adorable – even af-ter the little one has grown up.

VOLVO BODYSUIT, MOSSE HAT

TIITII DRESS, TIIP SCARF

KNAAPI PLAYSUIT

MINI-UNIKOT BED LINEN

KARKUTEILLÄ SUITCASE

KISSAMEKKO DRESS

HIENO NEITI HAT

OIVA / BO BOO TABLEWARE

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KULTAHIPPU DRESS

No season is as dress-friendly as summer, when you might

even outshine the sun. Choosing the right party dress or for-

mal wear is no different than in the autumn or winter: Follow

etiquette or turn a few heads? Get creative or settle for safe?

Accessorize or minimalize? Everybody has an opinion. But

whatever you wear, make sure it matches the mood and is you

– from head to toe.

DRESSED TO CELEBRATE

RIUTTA DRESS

PILKKU HAT

PIHKA DRESS

PEILI JACKET,PIHLAVA DRESS

<< KÄLY DRESS

TYTÄR DRESS

MELONI DRESSHULMU TROUSERS,LYHYTHIHA T-SHIRT

TIMANTTI DRESS

IRINA SANDALS

VIIKUNA SANDALS

MINERAALI DRESS

PIIJA TROUSERS, SNADI TOP

SATU NECKLACE

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If winter is the season for celebrating indoors, summer is

the complete opposite. You want to rush outside when morn-

ing breaks and the sun warms your face. From that charmed

moment to the lengthening shadows of late autumn – you will

discover more than one reason to celebrate under the shelter-

ing sky.

And when it comes to formal or informal, a summer party

is wonderfully open-minded. Inviting friends for a picnic in the

park or on a beach – it is the best of times for many of us. Yet

some of us prefer to sit on a wharf and wiggle our toes in the

water. But we are never alone. There is a family of loons glid-

ing across the calm lake and the gentle rustle of leaves is music

to your ears. Later, when your friends have joined you at your

summer cottage, your night-long grill party ends with a tasty

breakfast. In the city, block parties and their smaller cousins

are clever ways to meet the neighbours. And if you’re plan-

ning to arrange a children’s party, try a park or even the great

outdoors. No need to worry that someone will knock over the

heirloom vase.

CELEBRATING OUTDOORS

PIENI UNIKKO CUSHION COVER

PIKKU LOKKI CUSHION COVER

PICNIC BAG

UNIKKO AND KIVET THERMOS FLASKS

ALBATROSSI BEACH TOWELS

NIMIKKO BATH TOWEL

UJO GUEST TOWEL

PIKKU LOKKI PICNIC BAG

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A May picnic on a balcony

ANU PENTTINEN

“I always celebrate the First of

May with a picnic. If I’m at home in

the country, I have the picnic near-

by on a meadow or ferry over to my

favourite island. In the city, I head

to the park or have the picnic on my

balcony. This time, I’ve invited my

friends Camilla, Satu and Tanja.

I enjoy planning and prepar-

ing the picnic feast. This year, I’ll

be serving Finnish tapas created by

Restaurant Juuri. The menu will in-

clude beetroot loaf with nuts. I love

beetroots. Dessert will be home-

made sugar-coated doughnuts with

a hint of lingonberry.

We’ll toast the start of spring

with something bubbly – served in

the brand-new ‘Socks rolled down’

fl utes!”

ROASTED SWEDE

AND CAULIFLOWER PUREE

1 large swede, 1 dl rapeseed oil, liquid honey, ground black pepper, pink rose salt

1 large caulifl ower, organic cooking cream, blue cheese to taste, pinch of salt and fi nely ground white pepper

Cut the peeled swede into large sticks and place it on a baking tray. Leave plenty of space between the sticks. Season the swede with pink rose salt and ground black pepper. Pour an even layer of rapeseed oil on top and then liquid honey in a thin stream. Roast in a preheated oven at 190 degrees Celsius for about 18 minutes or until al dente and golden brown. Let sit at room temperature before serving.

Wash the caulifl ower, remove leaves and cut into random-sized pieces. Place the caulifl ower pieces in a pan and pour cooking cream over them. Make sure the pieces are half covered. Cook gently with lid on un-til the caulifl ower is done. Strain off the cooking cream – it is an excel-lent soup stock! Puree the caulifl ower, cheese and seasoning in a blender until smooth. Serve warm with your swede sticks.

GRAVLAX WITH LINGONBERRY

AND MALT BREAD

Salmon fi llet with skinSea salt to taste5 dl frozen lingonberries0.5 dl sugarFresh dill sprigsCold-pressed oil

Fresh malt bread cut into small squares

Defrost the lingonberries with the sugar in a microwave, stirring every 30 seconds. Finally, puree the berries with a spoon. Salt the salmon fi llet thoroughly. Leave the fl eshy part pointing upwards. Spoon the lingonberry sauce over the fi l-let evenly and place the dill sprigs on top. Wrap the fi llet and season-ing tightly in cling fi lm and foil for an overnight stay in the fridge. Make sure the fl eshy part is pointing up-ward. You may want to place a weight on the salmon package to improve seasoning. The next day, remove any leftover lingonberry sauce from the surface of the fi sh. Slice the fi llet to your liking. Roll the sliced pieces and place them on top of the malt bread. Add oil for sparkle.

NUTTY BEETROOT LOAF AND

MARINATED LITTLE MUSHROOMS

700 g cooked and peeled beetroots4 tbsp sour cream2 sautéed shallotsFresh basil4 gelatine sheets soaked in cold water 1 tsp salt, ground black pepperJuice of 1 lemon2 dl unshelled peanuts roasted on a frying pan

Organic shiitakes, chanterelles or other small forest mushrooms, thin leek rings, sherry wine vinegar, rapeseed oil, light olive oil, brown sugar, salt

Puree the still warm beetroots, roasted peanuts, shallots, basil, sour cream, lemon juice and seasonings in a blender. The fi nished puree can be a bit coarse as it will be made into a loaf. Dissolve the soaked gelatine sheets in a little boiling water. Mix the gelatine into the beetroot puree. Place the puree in a loaf pan lined with cling fi lm and let cool overnight in the fridge.

Fry the mushrooms for a few min-utes in plenty of rapeseed oil – include also brown sugar and salt. Remove from the stove and add the thin leek rings. Mix rapidly and place in a cool container. Add olive oil and vinegar. Allow to sit before serving.

To serve, cut the loaf into fi nger-thick slices and place marinated mushrooms and leek rings on top of each slice. Garnish with fresh herbs, if desired.

LINGONBERRY DOUGHNUTS

5 dl organic milk50 g yeast1 tsp salt2 dl sugar2 organic eggs1.3 l organic wheat fl our140 g butterRapeseed oil for frying Sugar, frozen lingonberries

First, prepare the lingonberry sug-ar. Puree the lingonberries and spread the puree on a baking tray lined with baking paper. Place the tray in an oven preheated to 80 degrees Celsius and leave the oven door open. Dry the puree until it can be broken into piec-es by hand. Place the dried lingonber-ries and sugar in a blender – you’ll end up with a pretty red-coloured mixture.

Warm the milk to room tempera-ture and dissolve the yeast and salt into the milk. Add the sugar, eggs and fi nally the fl our. Knead the dough for a few minutes. Melt the butter and add it into almost ready dough. Let the dough rise for about 30 minutes.

Turn the dough out onto a fl oured surface, and gently roll out to 4 cm thickness. Use a glass or doughnut cut-ter for desired shape and size. Let the doughnuts sit out to rise again for 20 minutes. Cover loosely with a cloth.

Heat the oil in a deep-fryer or large steel saucepan to 180 degrees Celsius. Use a thermometer to make sure the oil does not overheat. Fry the doughnuts a few at a time for 2–3 minutes or until golden brown. Remove from hot oil and drain off excess oil. Roll the doughnuts in the lingonberry sugar while still hot.

We asked three Marimekko designers to share their fa-

vourite outdoor party moments. Inspired by our design-

ers’ stories, Antti Ahokas and Laura Juutilainen from

Restaurant Juuri have cooked up a batch of new recipes

to celebrate the summer season. The talented chefs are

also behind the many delicacies served at the Mari-

mekko staff cafeteria in Helsinki.

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Sail to an island

SAMI RUOTSALAINEN

“I have always dreamed about

learning how to sail, and a jolly boat

would probably be the easiest way

to get started.

On the fi rst day of my sum-

mer vacation, I would sail with my

friends to a rented cottage on a

secluded island. For the journey, I

would have prepared savoury sand-

wiches stuffed with grilled Baltic

herring, cooked green asparagus,

half-dried tomatoes, beetroot shoots,

arugula, herb oil and organic butter.

To quench our thirst, I would serve

tea and berry juice. Together we

would sail into summery horizon –

without a worry in the world.

Once we arrive at our port of

call, I would get my trusted fi shing

pole and get us the raw ingredients

for a delicious fi sh soup. The other

ingredients – vegetables, herbs,

spices – are gifts from the mainland.

The perfect day would fi nish off

with a wonderfully fragrant evening

meal by the shoreline.

In no time, I would muster the

courage to sail alone. My only com-

pany would be a seagull.”

SIIRTOLAPUUTARHA TRAY

OIVA/TASARAITA MUGS

OIVA/TASARAITACOFFEE CUP

PÖRKKI CONTAINER

TONKKA JUG

KALASSA BACKPACK

PIKKU LOKKI BOTTLE BAG

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“When it comes to the perfect

outdoor party, happiness is a chil-

dren’s art party on green grass. For

once, they could mess with colours

and paints to their heart’s content.

It would be real art. I also think we

need to respect our children’s abili-

ties more than ever!

My dream setting: we are in

Helsinki, in a beautiful park. School

is over for the summer and the sun

is shining. My artist troupe would

include my own children Aava, Aar-

ni and Kuura and their friends Son-

ja, Anselika and Ulriika. They would

have so much fun, and people walk-

ing past would wonder what they’re

doing. Incredible works of art – ex-

pressive and fearless.

The refreshments would also

be colourful and creative. The icing

on the day would be a big meringue

cake with whipped cream fi lling

and all sorts of berries: strawberries,

raspberries, tangy redcurrants. With

kids running around and having fun,

there’s a good chance the cake will

topple over. So what! I’d also bring

white marshmallows with coloured

dip sauces. We could even use the

marshmallows as paintbrushes. The

brushstroke would be soft and fun-

ny. The kids love soda drinks, and I

would also make a refreshing punch

with fruit chunks.

I would then step back and

watch my artists paint the day away.

I would be calm, peaceful and very

proud of their handiwork.”

MERINGUE CAKE

Big meringuesFresh berriesWhipped creamBerry jam

Meringue

4 egg whites at room temperature1 ½ dl table sugar2 dl sifted icing sugar

Place the egg whites in a dry and clean bowl. Beat the whites and sprin-kle the table sugar into the egg foam gradually. Beat the whites for about 10 minutes after adding all the table sug-ar. Stop when the mixture is smooth and fi rm. You should be able to hold a spoonful of meringue upside down and none of it will drop off. Mix the icing sugar into the meringue with a baking spatula. Spoon the meringue onto a

clean baking tray and bake in an oven preheated to 110 degrees Celsius for 75–95 minutes. Let the meringue sit for a few hours before serving.

Use the meringue rings to design a beautiful cake. Fasten the rings to-gether with berry jam and whipped cream. Decorate with fresh berries.

THREE SWEET DIPS FOR BERRIES

AND MARSHMALLOWS

CURRANT KETCHUP

300 g red or black currants120 g cane sugar0.5 dl premium vinegar 1 dl grape juicePinch of fi nger salt

Place the ingredients in a thick-bottomed saucepan. Cook gently until you get a thick and shiny sauce. If you want your ketchup to be silky smooth, push the sauce through a fi ne-mesh sieve.

CARROT SYRUP

1 part carrot juice1 part sugarDigital thermometer

Place the sugar and fl uid in a thick-bottomed saucepan. You can use any premium juice to make your syrup. Stir vigorously while cooking until the sugar is completely melted. Reduce heat and let boil until the syrup is 105 degrees Celsius throughout. Let the syrup cool in the saucepan before pouring. The burning hot syrup can melt through a plastic container if not cooled properly.

MINT CRÈME

1 jar crème fraîche0.5 dl icing sugar

Mix the ingredients together by hand and place in a serving dish. Avoid fi lling to the top of the dish.

Plenty of fresh mint leaves0.5 dl peanut oil

Puree the ingredients into a smooth green oil in a blender. Mix the oil together with the crème fraîche and sugar. Make sure the mixture has patches of green.

The children’s art party on the grass

MARJUT RAHKOLA

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WWW.MARIMEKKO.COM/MARIMEKKOVILLAGE

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The Marimekko Village comes

to life in various parts of Helsinki

and focuses on emotional quality of

life as a key theme. The Village is re-

alized on many levels in Marimekko

spaces, numerous events as well as

in a virtual space that can be found

at www.marimekko.com/marimek-

kovillage. It brings together people

and doing, thinking and aesthetics.

What is Marimekko Village?

2012 31

AUSTRIAGraz

CANADAVancouver

DENMARKAalborg

Copenhagen

FINLANDEspoo

Helsinki

Joensuu

Jyväskylä

Kuopio

Lahti

Lempäälä

Lohja

Mikkeli

Pori

Porvoo

Raisio

Rovaniemi

Salo

Seinäjoki

Tampere

Turku

Vaasa

Vantaa

Varkaus

Ylöjärvi

GERMANYBerlin

Frankfurt/Main

HONG KONGOpening on 5 May

JAPANFukuoka

Hiroshima

Kobe

Kokura

Kumamoto

Kyoto

Matsuyama

Nagoya

Niigata

Osaka

Sapporo

Sasebo

Sendai

Tokyo

Yokohama

NORWAYOslo

Stavanger

Trondheim

SOUTH KOREASeoul

SWEDENGothenburg – opening on 12 May

Malmö

Stockholm

UNITED KINGDOMLondon

UNITED STATESBoston

Cambridge

Chicago

Los Angeles

Miami

New York

San Francisco

Online store us.marimekko.com

The addresses of all Marimekko retailers

can be found at www.marimekko.com.

MARIMEKKO STORES AND SHOP-IN-SHOPS