Kitchen Script

Utrecht Manifest - Social Design

Mon, 21 May 2012 10:48:55 -0400

It’s the season! Awesome events all over the place like the Utrecht Manifest NO.4. The Utrecht Manifest is a biennial about Social Design where design and consumer are brought closer together by organizing exhibitions, talks, documentary screenings.

Super interesting stuff if you check out the program about The Edible Landscape curated by Ester van de Wiel. Subjects like urban agriculture, where art meets culture, crowd sourcing and architecture packed in cool workshops will challenge you to look to your living environment differently.

My to go list: Designer Nienke Sybrandy’s great ideas, Rotsoordbeer tasting made by local amateur brewers, the Pesto Stop a workshop how to make ‘slow’ pesto and the Biotic tour guided by Marcel Blekendaal. You can visit the manifest until the 1st of June.

Awesome recipe by Tiger in a Jar. Shared by a friend...

Tue, 08 May 2012 07:24:15 -0400

Awesome recipe by Tiger in a Jar. Shared by a friend Johan Yummay

Birthday tip: Easy petit dejeuner. The easiest breakfast to...

Tue, 08 May 2012 06:44:00 -0400

Birthday tip: Easy petit dejeuner. The easiest breakfast to organize. The French begin their day with a glass of orange juice, good coffee and fabulous croissants. This inspired me to have a petit dejeuner at the office.

Gebroeders Niemeijer helped me out again with fresh Croissants, Brioche, Scones, Pain au chocolat, St Joseph Pastry, mini fig and walnut buns.
Serve with organic yummy butter and raspberry jam! No hassle, making my lovely Present Plus team and myself happy on this beautiful day. Me turning 29!! Remind this easy tip for your next birthday :)

After some zen the first sprouts…flowers, spinach,...

Fri, 04 May 2012 11:11:47 -0400

After some zen the first sprouts…flowers, spinach, zucchini and tomatoes. Yeah! Repotting and ready for a new batch. Get inspired like I am and check out http://www.urbangardensweb.com

Remember this one? Vitamin C to go, the Citra way “you sip...

Thu, 26 Apr 2012 09:20:51 -0400

Remember this one? Vitamin C to go, the Citra way “you sip as thru a straw….no knife needed!” really haha. Got this as a Vancouver souvenir from my love when he was shopping at Neighbour. An innovational piece invented by Charles P. Schiller introduced during the The Worlds Fairs back in the 1930’s. A great tool to have with you for your fresh juice on the road. Available via Kiosk Kiosk. (the orange is squashed, thats why it looks kinda weird haha)

Rotisserie Rijsel

Fri, 20 Apr 2012 09:48:47 -0400

Crime: Lentil salad with mushrooms, I guess beurre sole (we had to much wine…) and chocolate moelleux with strawberry ice-cream!!! With a French and Flemish touch.

Scene: Rotisserie Rijsel, Marcusstraat 52B, Amsterdam (East), +31 204632142 reservations by phone tue-sat from 12pm

Investigation: Our friend Jasper took us for dinner at his new job Rotiserie Rijsel. Yummay!

A restaurant with a lot of mentions already from Johannes van Dam from Amsterdam newspaper het Parool (lol the waiter on the picture is our Jasper haha) and tipped by magazines like Delicious and Playboy (you don’t have to press this one while at work haha) which attracts a lot of their the readers. Although I’m not a part of this target group I hope that I could get to know Rijsel in a different way….

Rijsel, runned by host Pieter Smits who worked at another favorite of mine Hotel de Goudfazant and Chef Iwan Driessen, is housed in a former household school where the gals learned to cook and to embroid. The stairs, the floor and some other details remained the same giving the space a unique character which reminded me of Hotel de Goudfazant (and Hotel New York). Although the locations are far from the same. It’s also the ‘warmth’ you feel which hangs in the air, the welcome and their friendly service. The whole look and feel is quite difficult to create in a relative new restaurant, but Rijsel succeeded.

I love the fact the restaurant has an open kitchen. Not so I could take a sneak peak, but because I think an experience isn’t the same if you don’t know what happened behind the scenes. How awesome is it to witness the crafts of a chef? To see how much love and passion he or she has for their ingredients? The noise of action and effort? Very awesome I can tell you.

So, what happens behind the scene? Rijsel uses quality and local products to make its french inspired cuisine to gladden the vegetarian as the non vegetarians. Their rotisserie would have made me order their signature chicken but I didn’t. I went all out and ordered for the (well prized) three course menu starting with a lentil salad, some fish and ended the fest with a moelleux I’ve spotted at first sight. Actually I worked around the dessert by ordering a light entree and main course hahah

The dishes were of well sized portions which won’t make you feel like a balloon afterwards. Unless you had some delicious bread from Gebroeders Niemeijer with butter…. All dishes tasted delicious from the beginning until the end making me crave for more the next time.

I’ve noticed this weird placed round mirror against the wall which imao didn’t fit in the school scenario. So I’ve asked our awesome waiter what ‘it’ did right over there. Hmm I never expected his answer. “We hung some stuff so it looked like it was a place where a lot happened”. Me: “So you’re fooling me at this location?”

He: “no, the bar and floor are original, but the owners thought it would be funny to place random stuff people could look at and ask questions about” “You, see the coat hanger there, it doesn’t belong there yet people hang coats there.” Jasper:”True, I’ve fixed it a few times and it still falls of daily”. “You, see the lamp at the toilet? We switched two bulbs off to make it interesting haha” Even when the Rijsel team “randomly” placed items, I think this could be called characteristic too, called humor!

Another cool detail is this….

As an ode to the masters, Rijsel marks if one of Hotel Goudfazants owners is in the building!

Afterwards Pieter personally asked us if we had a good time, like he does with all of his customers. That’s so oldschool and I like it! After reading this you probably have the impression the place is worth to visit huh? Yes! And make sure you make a reservation first.

The food is good, but everything else around it makes the experience topnotch. Although the customers there look kinda fancy (I also think it’s because the recent media exposure the restaurant received) the dress code is very casual. And after being the last to leave the building you’ll learn hip hop runs through the veins of the crew, because of the after work music they put on making me more a fan of Rijsel than the moment I finished my chocolate moulleux haha

Thank you Jasper and Fatma for taking us here :)

On Plate, Still Hungry

Thu, 19 Apr 2012 05:01:51 -0400

Yeah a new initiative where I’m looking forward to! A magazine about modern food culture. Different in which way? I guess the curation. On Plate, Still Hungry will cover exclusive stories around the globe. To celebrate this Protein will host the launch with an exhibition in London, running from Saturday 28th April - Sunday 6th May, with meal time shots of the platforms most favorite 47 London - based creatives. Come and make my mouth water! Subscribe here if you’re curious about the magazine. Well, I am :)

Brush your meal away with Yumaki

Wed, 18 Apr 2012 09:47:00 -0400

Hygiene is just as important in the kitchen as in your mouth haha especially if you ate a bit too much garlic. I love the new color combo’s by Yumaki making your daily ritual more fun. Since I’m into plants and (urban) gardening the brushes Forest (above) and Fresh immediately got my attention!

Perfect for my travel kit and I like the fact that Yumaki started a recycle program for their old tooth brushes. Return your three worn-out brushes and get a new brush for freeeee. And like with a lot of cool initiatives a subscription possibility yeah! Ideal for gifts :)

We where fortunate to screen this movie at our monthly event...

Tue, 17 Apr 2012 07:29:45 -0400

We where fortunate to screen this movie at our monthly event Amongst Friends. I’ve been waiting for this documentary for way to long and was mesmerized on so many levels. Jiro is master!

This documentary was more than about striving to make the perfect sushi. How to make the perfect nigiri or omelette……It’s about the drive and spirit behind it.

Jiro and his sons made me think again about practising what you love and to love what you do! This will make your life easier haha Smile a lot and don’t complain about what you do. Do something else or find something to love about in what you already do.

Another thing is focus! I’m from the generation with slashes. You can do what you like, all at the same time and maybe execute it all mediocre… Because you don’t have the time to excel in a few things. Jiro choose for the craft of sushi and focussed on the quality of his fish, how his rice is made, how long his octopus is massaged and how good his mackerel needs to be marinated.

Then strive for perfection in your craft. It’s still a journey for me too. Discovering what you like and what you are good in or not. When you found it, or think you found it. Make it perfect by repeating and experimenting by using new techniques.

This film was such an eye opener in so many ways. And sushi was just a small part of Jiro’s determination. Get inspired and enjoy :)

Good morning Gent, Belgium! Drinking out of www.skitsch.it...

Sat, 14 Apr 2012 02:57:38 -0400

Good morning Gent, Belgium! Drinking out of www.skitsch.it Haphazard Harmony tea cup by Maarten Baas, 2009…and offf to discover you….

Edible flowers

Fri, 13 Apr 2012 06:34:24 -0400

We live in a world where you can get all ingredients you need. For all cuisines, anytime, anywhere. But really you can get them anytime and anywhere. Flowers…

Local, organic and home made are a ‘trend’ and hopefully will become more than a trend. A way of living and to be conscious about what you put in your mouth. More and more local coffee spots sell delicious pastries using lavender, rose petals and violins from their own gardens. Most of us will associate these ingredients with ingredients of beauty products.

Personally I don’t like lavender toilet spray or soap, but could appreciate a little bit of lavender in chocolate tarts. The French way. Or some violins as a part of your breakfast routine which makes you smile before going to work.

Tip, brighten up your day with flowers in your food and bring some home when you pass these beauties, stop for a red light while on your bike and be creative with it like I do!

Restaurant Trouw

Sun, 08 Apr 2012 11:17:00 -0400

Restaurant Trouw was on my to go list since the opening of their re-designed restaurant a few months ago. The dear people from Trouw invited me to check it out, but my schedule didn’t allow me. My visit recently was cleverly combined with a screening at the same location of the touching documentary called Inside Out about Legendary photographer Anton Corbijn. I can tell you right now that I’ve ate some of the best dishes ever!

When I went out at the temporary Club I remembered a poor decorated space with dreadful chairs where they served grilled meat, falafel, fries and burgers. That was unfortunately the association I had with Restaurant Trouw. From there on I made sure I had a proper dinner before I hit the club haha Now there isn’t a reason why not to eat there before an event in the former printing office of Dutch newspaper Trouw.

First of all heads up to the re-design of the interior by Ontwerpers A’dam who are specialized in concepts in temporary spaces. I really like that the kitchen moved to the center of the restaurant area to make the kitchen and the guests more connected. The tables and the chairs are far better than the uncomfortable ones before the re-design. And the green ivy walls and wooden frame of the kitchen makes the restaurant a warm and pleasant place to spend your dinner with friends or family.

Bagna Cauda

The new menu consists of more Mediterranean tapas dishes than before to share. Made from tons of different vegetables, lovely fish, chicken and meat. The very sharp waiter picked some of the chef’s favorite dishes for four and picked tapas sized dishes as the:

Turkish bread with awesome olive oil (soon sold by the Restaurant in mini cans!), Bagna Cauda - warm anchovy dip with raw vegetables, Burrata (ricotta and mozzarella) with avocado, tomato and basil, Eggplant with feta, parsley and garlic sauce, baby potatoes with sea salt and Mojo Verde (reminded me of Tenerife), crispy green asparagus with ricotta lemon ravioli, Mussels, Swordfish on a bed of lentils and capers, delicious moist dates, spit roasted tender Dutch chicken and char-grilled ‘Fleckvieh’ rib-eye.

Eggplant with feta, garlic and parsley

There is good food and food which made you go uhm and than times all of these dishes! This surprised me very much and can be considered as a giant leap ahead. Michelin star restaurants make me cry of joy and Trouw Restaurant made me go omg-such-good-food-ova-here? The anchovy dip with raw vegetables where my first of my dose of greens, the smooth burrata was good, the simple combination of eggplant, feta and parsley sauce was amazing and the swordfish filet on a bed of capers, lentils and onions where refreshing! All dishes weren’t to salty and remained the flavors of the pure ingredients. (writing this makes me crave for the tapas…)

Even if you are into clubbin or not, I think you really should go and book a table with their lovely online reservation system. The dress code is casual and they have wifi internet :)

Open from Tuesday - Saturday from 5:30 pm Wibautstraat 127, Amsterdam

Was waiting for this food edition for way to long! And finally...

Sat, 07 Apr 2012 06:03:00 -0400

Was waiting for this food edition for way to long! And finally bought it at my local magazine store. Brownbook Magazine gives you urban and lifestyle insights from the Middle East region. If you love magazines like Monocle, you’ll appreciate this one too. Visiting this region for business and leisure is mos def on my 2012 to do list!

Piet Hein Eek Restaurant

Sat, 07 Apr 2012 05:47:00 -0400

Finally had the time to visit Piet Hein Eek’s restaurant in Eindhoven. Totally psyched by his funny written small book ‘Het Pand’ (The Building) about how he began his entrepreneurial adventure as a furniture designer, making awesome pieces from wooden waste and renovating an old warehouse with his partner in crime Nob Ruijgrok into their HQ. But how was the kitchen in his wonderful decorated restaurant?

I got to know Piet Hein Eek’s work from my favorite shop, the Frozen Fountain and the interior of De Bakkerswinkel. A vintage styled look with a whiff of something new and refreshing. Modern but accessible to those who aren’t into interior design.

My first impression of the Piet Hein Eek restaurant in Eindhoven was wow! Like I was at Disneyland. Discovering items in every corner of the place. Lamps, vases, tables, cabinets, the bar, created from waste and made into beautiful items. I totally fell in love with this collection of lamp shades right from the entrance where I picked a table for three. The shades aren’t spectacular when used individually, but this new construction gave these lamp shades a new life!

Being greeted very friendly by the tight staff when I entered the room was such a plus. Very ‘Brabants’ (dutchies from the south). A different welcome than what you’ve been used to in Amsterdam and the western part of our little country haha

The lunch and dinner menu consists of a mix of different cuisines (European, Asian, African) with a lot of color. Served on a mixed and matched tableware which came across very charming to me. I was craving for vegetables and chose the Turlu Turlu with grilled vegetables with pimento, coriander, chickpeas and tomato sauce served with Turkisch bread with pomegranate yoghurt.

Honestly the dish didn’t blew my mind, like it missed something. So was my friends dish, who ordered the curry with eggs served with rice. These dishes could not give an overall review about a kitchen in my opinion. Well, I hope not. And that’s why I believe in improvement. They need to, because of the Piet Hein Eek’s popular work and fantastic location. I think I’ll come back again to have dinner again and order some other dishes to try too. Their great service and wifi availability are one of the many reasons for me to come back too :)

So, not convinced when it comes to the kitchen yet, but recommend you to check the restaurant, shop and gallery out! I love the Piet Hein Eek brand and philosophy which you can read in ‘Het Pand’ and think you’ll appreciate too. Until my second visit I need to get my hands on their kitchen towels and awesome aprons the waitresses wore made from the kitchen towels!

This is an ode to the awesome package design of...

Thu, 05 Apr 2012 14:01:10 -0400

This is an ode to the awesome package design of the Peppersmith natural mints and my matching vintage blazers.

Bar Boon

Thu, 05 Apr 2012 04:57:00 -0400

Ended up in Media Park of Hilversum last week. Waiting for my love to go to our next appointment. Not a inspiring place at all! Thank god for this place called Bar Boon. A with tiles and wooden decorated espresso palace with wifi access and where they sell delicious stuff!

As you can see it’s build from scratch. Creatively made of corrugated plastic, plywood, simple white tiles and decorated with vintage stuff. A special appearance between the buildings where the “magic” for the mass of the Netherlands happens, tv.

I love the espresso cups made from ceramic instead of paper (love to buy them), some of my favorite lemonades from Fentimans, some lovely pastries and Peppersmith.

Bar Boon has a friendly service, all you need for your lunch and is mos def a place you need to check for coffee if you’re not fond of the office coffee or when need to walk around one of the many blocks over there haha

Amsterdam based design agency De nieuwe generatie (the new...

Tue, 03 Apr 2012 16:48:00 -0400

Amsterdam based design agency De nieuwe generatie (the new generation) invited us to have a look at their most recent and impressive project Dutch Mountain in Huizen. Love the whole sustainable concept of the house and most perticular this cabinet made of cherry crates! Great idea if you love to create or are low in budget ;)

Has Bean Coffee

Tue, 03 Apr 2012 08:39:00 -0400

I’ve been drinking decaf since a year know and think that I’m starting to miss the real deal. Totally when I order decaf cappuccino with soy milk. And most of the time I get the honey-just-order-some-tea look…
My new colleague Adam is a barista too and is converting me into drinking the real stuff by telling stories and cool facts about making the perfect espresso. And my curiosity lead to new discoveries!

I’m looking for a good and pretty machine for at home and was tipped by Adam to check the Has Bean Coffee Subscription out. A subscription of curated coffee featured in the In My Mug web series. Shipped to you before the new In My Mug episode, so you can taste the coffee while watching the series via their website or iPhone or iPad App.

Has Bean and In My Mug have good looking websites, reviews and info about where the beans are coming from. Love the transparency! If you are not into coffee check out Has Beans beautiful photographed tea collection.

I’m going to download their iPad app now, so I can watch the new episodes with a cup of espresso. Hopefully made with my new espresso machine. Got some tips? Looking for an awesome designed one and won’t go for a Francis Francis. Upcoming designers in the house?

Steak salad. Note to self…Marinate small pieces of steak...

Sun, 01 Apr 2012 00:00:00 -0400

Steak salad. Note to self…Marinate small pieces of steak in sesame oil, soy sauce and crushed garlic. Season and put it on the side.
In the meantime cut some onions, cucumber, any salad you have, spring onions, tomatoes and some chill without the seeds. Fry the onions in some olive oil add the steak and bake until the steak is ready.
Serve all vegetables with the meat on top. Sprinkle the spring onion and chilli over the meat and salad. Squeeze some lime or lemon juice over the salad if you like. Enjoy :)

I don’t think Dutchies have a popular national dish, but...

Sat, 31 Mar 2012 02:38:00 -0400

I don’t think Dutchies have a popular national dish, but if you’d like to taste something Dutch order croquettes as a snack. Only if they’re from van Dobben or from Holtkamp since they make the snack tres chic.