Steinbeisser Experimental Gastronomy

Amsterdam, Netherlands


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The Steinbeisser Experimental Gastronomy Spring Edition that took place from 10 - 12 May 2013 catered a 5-course vegan menu, including all kinds of seasonal vegetables as asparagus, chinese cabbage, chives, kohlrabi, nettle, rhubarb and spring garlic. Self-made pickles, sauerkraut and lemon bean hummus. The dish-ware and cutlery were created exclusively for this event from Maarten Baptist and Maki Okamoto. Maarten Baptist created a series of slow cookers and tripod glasses and Maki Okamoto recycled old Swedish silver cutlery and reshaped them into new challenging objects.

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