Steinbeisser‘s Experimental Gastronomy with Edwin Vinke in the Lloyd Hotel & Cultural Embassy
A treat for all those who value individual, creative and sustainable cuisine.10th Edition with two-Michelin-starred chef Edwin Vinke
Upcoming 9, 10 and 11 October 2015, two-Michelin-star chef Edwin Vinke from De Kromme Watergang is going to serve an exclusive dinner in the Lloyd Hotel & Cultural Embassy in Amsterdam. The dinner is entirely plant-based (vegan) with all ingredients from biodynamic or organic agriculture sourced in the Netherlands.
Edwin Vinke is since 1993 owner and chef of the two-Michelin-starred restaurant De Kromme Watergang. Pleasure, passion and perfection form the basis of Vinke’s kitchen for which he was awarded “Chef of the Year” in 2011 by Gault Millau. For this edition Edwin Vinke will feature historical and curious flowers, herbs and vegetables. A special challenge for a chef that takes his inspiration from the Zeeland waters.
Exclusively crafted cutlery and dishes
In this edition our guests will be able to make use of the unforgettable cutlery created by Stian Korntved Ruud and Sarah Hurtigkarl, and the unique dishes made by Patricia Domingues, Matthias Dyer, Tatjana Giorgandse, Deborah Rudolph, Tala Yuan and Valentin Loellmann.
Designer Stian Korntved Ruud created specially for this edition an unique series of wooden spoons. The wood, harvested in native forests, gets shaped by hand with an axe, spoon knives, gouges and other tools. Making one spoon can take up to three hours. The created spoon-shapes are thrillingly unique.
Patricia Domingues, Matthias Dyer, Tatjana Giorgandse, Deborah Rudolph and Tala Yuan are contemporary jewellery artists. As graduates from the University of Applied Sciences in Idar-Oberstein, their love for stone is eminent. For this edition each artist is going to create a series of dishes matching one course.The dishes will be made entirely from natural materials like calabash, clay and stone.
Valentin Loellmann is a collector, dreamer, carpenter, designer and artist. He is best known for his special furniture. His works gives an unique atmosphere enhanced by the special choice of natural materials and shapes. For this edition Valentin Loellmann is going to create a one-of-a-kind wooden dishware.
The surprise of the evening will be created by Sarah Hurtigkarl. She studied gold- and silversmithing at the Royal College of Art in London. In her work she searches for the border between cutlery, art and jewellery.
The artists’ pieces, made exclusively for this edition, can be purchased throughout the evening.
Drink pairing and dietary wishes
The wine pairings will be curated by Mike Dooms. Mike Dooms is the sommelier of De Kromme Watergang and was awarded “Wine-Food Specialist” in 2013 by Gault Millau. The juice pairings will be curated by chef Edwin Vinke. We will gladly accommodate any dietary restrictions, allergies or intolerances.
Credits: Spoons from Stian Korntved Ruud
- What: Five course menu with wine or juice pairing for € 125
- Who: 40 guests per evening
- When: 9, 10 and 11 October 2015 at 7 p.m.
- Where: Lloyd Hotel & Cultural Embassy – Oostelijke Handelskade 34, 1019 BN Amsterdam
For more information please contact Martin Kullik on email@example.com
The Lloyd Hotel & Cultural Embassy
The Lloyd Hotel & Cultural Embassy is the first 1 to 5 star design hotel in the world. It was created out of a curiosity to explore the cultural luggage of guests, a longing to make a connection between Dutch culture and theirs and a zest for making visitors feel welcome. The Cultural Embassy is present throughout the building, hosting and initiating cultural events, introducing people to one another and giving them the lowdown on Amsterdam cultural life.
The hotel has 117 unique hotel rooms ranging from 1 to 5 stars fitted out by a plethora of Dutch artists and designers. A large restaurant and a tranquil terrace on the South. Four mezzanine platforms used for exhibitions, meetings and events. A Library, two main banqueting rooms and 10 smaller meeting rooms.
Steinbeisser was founded by Martin Kullik and Jouw Wijnsma. Their work aims to challenge the contemporary eating culture. They launched the Experimental Gastronomy initiative based at the Lloyd Hotel & Cultural Embassy in Amsterdam and active worldwide.
Steinbeisser’s Experimental Gastronomy is a food experience with artistically created tableware, such as cutlery and dishes. Each edition, we invite artists and renowned guest chefs to create an exclusive and entirely plant-based (vegan) dining experience, with all ingredients from biodynamic or organic agriculture sourced in the different regions of Germany.
The wine and juice pairings will be curated by the chef and the sommelier. In addition to authentic Dutch wines, artisanal beers, naturally produced juices and the finest herbal teas, we serve Amsterdam tap water. Research shows that this is considered to be one of the best tap waters in the world.
Biodynamic or organic agriculture
The biodynamic farming is one of the most natural, environmental, animal and human friendly forms of agriculture. Like in organic agriculture there is no use of chemical-synthetic fertilisers and pesticides. Biodynamic farmers go further and add special compost and preparations to the soil to increase its quality.
The earth is seen as a living organism and plants have time to grow and mature. Preferably open-pollinated varieties may be used, varieties which develop their seed independently in regular cycles. The result is food with character and full of vitality.