Experimental Gastronomy

When I met Martin Kullik for the first time, he was exhibiting recycled men’s fashion in one of Amsterdam’s design-wise hottest hotels, the Lloyd Hotel. Martin runs the project space (Steinbeisser) in the Lloyd with Jouw Wijnsma. And, since food is en mode, his next project would be a cooking experiment.

He coined it Experimental Gastronomy and challenged himself, Jouw and his friend Alexander Gehrsberg (experienced vegan chef) to cook with only bio-dynamic and local ingredients. The quest for the right ingredients resulted in a collaboration with the oldest bio-dynamic farm in The Netherlands, Land en Boschzigt, who supplied the vegetables, and wine (amazingly flowery!).

Three days in a row, Martin and Alexander cooked a 5-course meal for a maximum of 20 guests. In a small hotel room with a kitchen. There were no tables, but many chairs, a boxbed and stairs to sit on. The far end of the room was an open kitchen – and everything was prepared in sight. On the other side, a large round table exhibited cutlery from jewelry designer Maki Okamoto. Maki loves the shape of spoons, and designed fusions of spoons and forks for the dinner. The fork shown on the picture below reminds me of a pitchfork – increasing one’s awareness of your food’s road from-farm-to-fork.

Not surprisingly, it turned out to be a true challenge to limit oneself to local and bio-dynamic ingredients. Martin and Alexander explained how they had to compromise on the use of certain oils – to guarantee a desired taste palette of the dishes.

Anyhow, the boys succeeded in inspiring all the guests to cook more vegan. Here’s an incomplete list of what tickled our tongues: nettle soup with thyme, cucumber and daisy flowers (yes, they’re edible!); pumpkin flower (the green part is the best as an after-dinner refreshment); nasturtium blossoms; falafel balls (Alexander is partly Isreali) from kidney beans with parsley, summer savory and chard; pelmeni (Alexander is partly Russian) and a strawberry-sweetened oatmeal cookie with gooseberries (full of vitamin C, fiber and potassium)..

I look forward to the next series of no-frills vegan inspiration!

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