Partners Dinner

Amsterdam Flavours would not be what or where it is today without the support of our esteemed partners. ArcLinea, Smeg, Wusthof, Le Creuset, Magimix, Baden Baden Interior, Sonos, Leica and Quooker have teamed up with us to create an all-round culinary experience. And it shows at what we have managed to a put together at our new home at the Westergasfabriek.

As a thank you for their ongoing support, we hosted a dinner in their honour last week. A small way we can show our appreciation and how much they mean to us. It was a lovely informal evening with good food, good wine and good conversation. We have decided to make this a yearly event - isn't that what family's do?

A special thank you must go out to Cichi Dining Experience for the beautiful table settings.

 


Private Dining

If you are looking for a venue to host private and exclusive lunches and dinners for up to 50 people (for cocktail parties and walking dinners we can accommodate 90-100 people), our dining area is the perfect space. For a more homely atmosphere for up to 14 people, we can use the dining room at 180 Graden, a typical canal house in Amsterdam’s Jordaan district. For larger events, please contact us to discuss possibilities.

For more information, please contact Bernadette or Mischa.


A Look Back at Opening Week and Rens Kroes' Book Launch

Wowzers!! What a week we've just had. Last Wednesday 10th June was an historic day for Amsterdam Flavours. It was our first official day open and a race against the clock to get our new place at the Westergasfabriek ready on time. The long days, moments of stress and worry have paid off and we now have a magnificent space to show for it.

We opened straight away with the book launch and pop-up restaurant for Rens Kroes. We cooked and served a menu comprising recipes from her new book Powerfood 2 - van Friesland naar New York. We met the most amazing people in the last few days and the buzz and hype around our new place was phenomenal. We still need to come down to earth!

Here's a look back in pictures of everything that's happened over the past week. And what does the future hold we hear you ask? Many more exciting things!

P.S. please all feel free to visit us at our new place at the Westergasfabriek in Amsterdam.


Rens Kroes launches Powerfood 2 at Amsterdam Flavours

Rens Kroes, the well known Dutch author of the incredibly popular PowerFood Cookbook is launching her second book, PowerFood - from Friesland to New York at Amsterdam Flavours new location at the Westergasfabriek with pop-up restaurant over 3 days. Click here to reserve your place.

Rens Kroes 1Rens Kroes 2


Sous Vide Cooking

Grant Sous Vide machines recently joined us as a prestigious partner. Founded in 1952 and based near Cambridge, UK, Grant Sous Vide water baths and modular cookers are used all over the globe by some of the world’s most prestigious catering establishments and venues. Their machines are used by some of the worlds most well known chefs including Marcus Wareing, Ashley Palmer-Watts and Angela Hartnett, MBE.

As we are in the process of creating our new catering and dinner menus for Spring, we thought that our new sous vide machine would offer us the inspiration needed.

But what is sous vide cooking? Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times, at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C  to 60 °C for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside and retain moisture.

We are still in the testing fase, but the results are promising. Keep an eye on the site, we'll be publishing some of our sous vide recipes soon.


Hofstede De Nieuwe Donck

Last Friday, we catered a dinner at Hofstede De Nieuwe Donck. This is a beautiful estate in Langbroek, not far from Utrecht.

It can be used for hosting meetings, workshops and dinners. There is also accommodation for up to 20 people.

We had serious kitchen envy, for the large open, country kitchen. It was a pleasure to cook in and we hope to use it more in the future for cooking workshops and dinners.

We made a delicious 4 course dinner of salmon marinated in ginger and lapsang suchong tea, sole and scallop roulade, venison fillet with parsnip puree and deep fried kale and lastly, poached and caramelised pears with rum and muscavado jelly, milk puree and croissant ice cream.

A little interesting fact: the Christmas Special of Heel Holland Bakt (the Dutch version of The Great British Bake Off) was filmed in this kitchen a few weeks ago and will be broadcast on Saturday 20 December 2014 at 16:50 on NPO 1.