De Utrechtsedwarstafel
Description
Within strolling distance from Theatre Carré there is the stage of Hans Verbeek and Igor Sens, the two culinary artists from restaurant Utrechtsedwarstafel. Their performance is a ballet of wine and food. An adventurous evening awaits. The commercial concept of Utrechtsedwarstafel is straightforward and easily explained. Igor purchases the freshest produce of the season and subsequently composes fine delicate dishes for a multiple course menu. Just mention the number of courses you wish to eat.
For every menu Hans creates the perfect wine arrangement. Every course is accompanied by the right match of wine. However, the arrangements vary with respect to the complexity and quality.
The bare essence of Utrechtsedwarstafel is that every course is a fertile marriage of wine and food. Its fruits bear your palate a sheer joy.
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facebook.comGot spoiled today, yummie cake, B-day song and a bottle of Villa Gemma by Masciarelli :-))
Fresh speculaas-cookie make you lose control ;-))
Apple time!
KitchenLove2
KitchenLove
Grape harvest 2017, vineyard Utrechtsedwarsstraat 107, Amsterdam
It's "Summer-pudding" time!! Red berries and cherry's in a spiced brandy cream with mini meringues and a glass of beautiful red "Reciotto di Valpolicella" wine.
One of the lovely details made by Esther, Sue and Igor of our new summer menu: The grilled polenta by the Iberico dish made out of stock with fresh flavours turned into a porridge with polenta (sweetcorn "flour"), after an hour in the oven we add cheese, butter and oliveoil to make it nice and creamy. Set in the fridge and finally cut and grilled. It's really nice with the stewed cheeks and crispy bacon!
Nussberg is een wijngaard waarop meer dan 15 verschillende druivenrassen aangeplant staan. Wieninger maakt een fantastische wijn van deze wijngaard waarin al deze druivenrassen verwerkt zijn. Nu bij ons te proeven!
Hip hip, hooray! We're celebrating Hans 55-th birthday!
We doppen onze eigen boontjes wel!
Een zwarte wijn van witte druiven? In het zuiden van Spanje, net onder Cordoba, wordt van de witte druif “Pedro Ximenez” op een heel bijzondere manier een fantastische dessertwijn gemaakt. Na de oogst worden de druiven 2 weken in de zon op matten te drogen gelegd. Op deze manier verliezen de druiven het overtollige vocht, en.......https://www.utrechtsedwarstafel.com/pagepx
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