I love listening. It is one of the only spaces where you can be still and moved at the same time. — Nayyirah Waheed — Tuesday September 8th — —

“What art does — maybe what it does most completely — is tell us, make us feel that what we think we know, we don’t. There are whole worlds around us that we’ve never glimpsed.” Greil Marcus — Tuesday September 8th — —

The idea is to die young as late as possible. — Ashley Montagu — Tuesday September 8th — —

Steinbeisser‘s Experimental Gastronomy

Upcoming 9, 10 and 11 October, two-Michelin-star chef Edwin Vinke from restaurant De Kromme Watergang is going to serve an exclusive dinner in the Lloyd Hotel & Cultural Embassy in Amsterdam as this year’s edition of the super inspirational Steinbeisser‘s Experimental Gastronomy initiative. 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.

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, artists and renowned guest chefs are invited to create an exclusive and entirely plant-based (vegan) dining experience, with all ingredients from biodynamic or organic agriculture sourced in the local regions where the initiative takes place.

In this year’s edition the lucky 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; 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. We just love the extraordinary spoon-shapes.

Patricia Domingues, Matthias Dyer, Tatjana Giorgandse, Deborah Rudolph and Tala Yuan are contemporary jewellery artists. For the Steinbeisser‘s Experimental Gastronomy 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. Finally; Valentin Loellmann, 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 final 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.

For more information see here.