Micro-green restaurant officially open
November 4, 2006
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Jeanette likes sprouts because they’re seed-related
Roqn-ass opening btw. Merveilleuse! The dear friends showed up, the food was devoured, folks asked for seconds (and got them without a wince) we danced our tocheses off until 4ish and the whole thing ended sloppily with bottles of bubbles (cava goes w/sprouts) being redistributed into all manner of recycled containers. Waste not, want not, love that.
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And as for the youth of today (who were all diamonds and came exquisitely dressed) I spent at least 3 minutes dancing with a hand in the air, trying to share a joint, and none of those shiny happy kids even wanted it. Hell yeah, it’s HOMEGROWN! What evs.
Must be the New Austerity.
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Grow yer own dang food Chef Tallele and Debra, a blur of her former self. Photo Aya van Caspel
To all of our great surprise, the opening event went swimmingly, and if we still like playing with this toy after 2 months time, we may get the urge to share the love. At least that was the sentiment at the end of the evening. Bodes well.
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The Smug One, Arne & Jelena. Photo Aya van Caspel
Tonight is Amsterdam’s Museum N8 (8 = acht, nacht = night) and amidst a whole open town of art and design venues, Grow Yer Own Dang Food micro-green cuisine is the only expression of contemporary culture and superior low carbon footprint values in the form of a restaurant. Does it get any cooler than that? Maybe if we made some money?
Speaking of totally sexy family values, I’ve decided that next week Grow Yer Own Dang Food is doin’ Shabbat on Friday, get more of the Mishpoch to come. Avec leurs parents!
More pictures, if you please read more…
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Sprout growers w/magnifying glasses
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Rock chives!
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Doesn’t Chef Tal have lovely upper arms?
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Only pretty people are allowed in the kitchen.
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Sprouts in the fridge.
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Christa Sommerer & Laurent Mignonneau’s interactive garden. Fab work.
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The Ladies Jeanette and Klazien
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Madame Aya
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We don’t call it Socialism fer nuthin’.
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Divided 12 ways, this torrone made a welcome dessert for the Sweeties. 2 grams each.
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Handsome and Handsomer.
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Marco shows us how to use apparatus.
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The assemblers may have scrimped on the cresses, but the sausage was plump.
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Homegrownish.
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Culiblog cover-girl and chef Marlein Overakker. Photo Aya van Caspel
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Klazientje looking like someone should paint her portrait and fast. Photo Aya van Caspel
debra at 18:56 | | post to del.icio.us
Dear D.,
Cannot make it tonight as I left the reservation for too late and all was full. We are going to try for next Friday though…
ciao, Deborah
Comment by Deborah Blocq — November 10, 2006 @ 16:58
That\’s oK Deborah, you can be Jew of the Week next week Shabbat dinner. If you need real kosher and not just kosher style I need to know by Monday so I can start a chain of events.
Comment by Debra van Culiblog — November 11, 2006 @ 19:42