Op vraag van mijn goede vriend David Van den Bosch heb ik mij laten meeslepen in een nieuw project!!
Aangezien ik met 't archief op zoek was naar thema's om het restaurant-runnen wat boeiender te maken, ben ik op enkele toffe zaken gestuit:
Survival
Bij deze laten wij (wim, david en ikzelf) ons dan ook volledig gaan in het koken met Ukon kachels, open vuur, bamboe, munitiekisten, spit, in klei, marinades, middeleeuwse gerechten, soepen, stoofpotjes, ... maar vooral met zo weinig mogelijk producten, plan trekken en een gezonde dosis logica!!
Volgende maand 1ste survival 5-daagse.
Volg alles mee op
www. survivalbelgium.blogspot.com
klick door bij links
woensdag 23 juli 2008
donderdag 10 juli 2008
Restaurantproject 't Archief Hombeek
The launch of this project started 5 december 07.
This restaurant existed 9 years, ownership by a local couple, family restaurant with a very loyal local crowd. Chef/owner was sous-chef at antwerp Hilton.
Good basic kitchen with a very good local clientele and reputation.
Hombeek is a countryside kind of place where the upperclass people of Mechelen live.
My mission:
open asap the bistro, make it work and booming!
December was great after 6 months my brother and I bought the place.
Expo '58 was a nice theme to start with.
The sputnik was very inspirational, late fifhty's was revolutionary.
For me the sputnik stands for innovation.
First human object to go in space, americans, chinese, the whole world followed this new hype.
Fashion was hot, urban architecture and great furniture came alive with names as Le Corbussier.
A new challenge!!
I had a friend artist Victor Waba expose 2 of his USSR in Space paintings.
The Astronaut and Laika happened the monkey!?
'58 Cadillac Graffiti on the restaurants façade from the young talented "BASEK" (via my good old friendTom Paeschuyzen organiser of Graffiti events, big event this coming october in Wijnegem by Antwerp)
Our full menu we started with:
Pata Negra
Fresh marinated sardines in Sicilian Murgo olive oil and togarashi
Oysters Fine Champagne
Cavaillon & watermelonpearls
Deepfried tofu balls
Stuffed zucchini with shrimps and blackbeans
"Chen Zhen Lamb"
Deep fried lamb in a sweet sour sauce, south chinese speciality from Chen Zhen
Intermezzo:
Electronic (electra, tonic & lime) and Nigori saké with diced mango and minth refreshments
Launch of the SPUTNIK
Electronic (electra, tonic & lime) and Nigori saké with diced mango and minth refreshments
Launch of the SPUTNIK
Baked Alaska
with flames of 5y old Rhum Tanduay from my motherland the Phillys
zaterdag 28 juni 2008
Sugar cane is a massive, bamboo-like grass of genus "Saccharum", tribe "Andropogonaeae", and family "Poaceae". Scientists call it photosynthetically efficient, in that it creates sucrose from sunlight, air, and water better than just about any other plant on earth. The only ones that come close are sugar maple and sugar beet; not coincidentally, those are precisely the two plants that compete directly with cane in the world sugar market.
dinsdag 24 juni 2008
Glen's 30th B-day party at 't Archief
Limited places € 50,00/pers
Yes indeed it is not a free dinner!!
This money will be donated to 't Archief
Dinner and dance on the 5th of July 2008
Start 20:00h
Welcome cocktail and snacks
Glen's Shut-up-and-eat-menu!!
Wines and drinks all-in.
Beer and spirits all night long.
Those who can't come for dinner are welcome from 22:00h on!!00:00h
Launch of the Sputnik
from the Belgians Big Apple "Antwerp"
Resident DJ Flavour Lemon
from the westcoast "Bridges"
Guest DJ Monte Carlo
Guest DJ Monte Carlo
bringing all time Disco and '80s
Please confirm via email
glen@swaffou.com
Glen & Bianca
Glen,I sure wish I could be there to celebrate since I was in Georgetown Hospital working the night you were born. I held you that first day--and took ice cream to your mother! Happy Birthday! I might see you in late September (wedding in Boom).Beste, Dave (David Freitag)
maandag 2 juni 2008
Saké cocktails
As for cocktail, sake goes very well with fruits juice with moderate acidity
cranberry, grape fruit, orange, etc
clear flavor sake(typically ginjo) 1/3
cranberry Juice 1/3
orange juice 1/3
clear syrop sugar
a dash of lemon juice
Mint leaf as garnish
cranberry, grape fruit, orange, etc
clear flavor sake(typically ginjo) 1/3
cranberry Juice 1/3
orange juice 1/3
clear syrop sugar
a dash of lemon juice
Mint leaf as garnish
KRISTANČIČ - MOVIA MIRKO IN ALEŠ
On bio living a whole conversation with Ales, winemaker of Movia Slovenia.
talking about sex and winemaking, the growth of the vines is all about sex.
Cleansing the body starts waking up, brushing your theet and scraping of your thongue.
He took my arm grabed my elebow put my underarm upward, talking the size of my elebow-joint with his fingers and said 1,8liters!!
I went ?.?.???
Ok explain.
Yeah! just like me 1,8 l of water after you brush your theet and before you eat.
Than your body is ready for whatever, alcohol, drugs, bad food, ...
Drinking water cleanses the body, its important in the morning, it gives your body positive energy to start with. Than we started tasting his wines.
I was kind of waisted, night before was heavy on the beers.
But no sweat there was only 1 guy I wanted to taste wines on.
And yeah, I drunk every drop of wine Ales poored it was sumptous and made me sober.
talking about sex and winemaking, the growth of the vines is all about sex.
Cleansing the body starts waking up, brushing your theet and scraping of your thongue.
He took my arm grabed my elebow put my underarm upward, talking the size of my elebow-joint with his fingers and said 1,8liters!!
I went ?.?.???
Ok explain.
Yeah! just like me 1,8 l of water after you brush your theet and before you eat.
Than your body is ready for whatever, alcohol, drugs, bad food, ...
Drinking water cleanses the body, its important in the morning, it gives your body positive energy to start with. Than we started tasting his wines.
I was kind of waisted, night before was heavy on the beers.
But no sweat there was only 1 guy I wanted to taste wines on.
And yeah, I drunk every drop of wine Ales poored it was sumptous and made me sober.
Wooooow! All delicate, aromatic but with lots of finesse.
Talking about the bio market in Turin I asked about Combal Zero.
Off coarse I've been there!!
But we are no astronauts, No?
Fantastic, he's a close friend of Petrini (Slow Food) and share his point of view and comments wine has to be there to, or had to be there in years ago, not many winemakers really understand the way of nature.
Fantastic, he's a close friend of Petrini (Slow Food) and share his point of view and comments wine has to be there to, or had to be there in years ago, not many winemakers really understand the way of nature.
Similar winemakers are our speciality at SWAFFOU!! Important messages to be brought out.
It's not about all technical sheets and stuff, it's authenticity, the seriousness of product, place, ...
When a belgian journalist went to visit Reinhardt Lowenstein in the mosel and asked R for a technical sheet of his wines. The journalist received 7 pages ... on the history of the vineyard.
The journalist said this is not what i asked!? R didn't say much and send him away.
It's almost Buddhistic, the journalist didn't understand a thing, how much more technical can it be than understanding the soil, the place.
It's about understanding.
In the past I went to visit Claude Courtois (Cheverny) who shared more or less the same philosophy as Ales, Claude said not to spit out the wines cause they’re all sulfite free, total natural wines, local wild yeasts, no additions.
I did the test tasted, everything, over 12 wines and his home made port and even whiskey.
And as he said we weren’t drunk.
Maybe we all where equally drunk so we’d wouldn’t notice the drunkness from eachother, thats possible to?!
Natural wines don’t mess with mess you up and dont give you headaches thats a fact.
Note: Claude Works with old Yquem presses and uses and old potstill with
woodfire to heat up the kettle, amazing view.Ooh yeah, he also told us that every day he kisses Madonnas ass, …
He introduced us to Madonna,
his cow!!
Claude: Winemaking is not monoculture it’s multiculture or at least was a multi-culture, farm, winemaking, the pond.
It’s all about nature, the place, the micro climate. Rows of grapes mixed Gewurztramir, sauvignon, cab franc, freaux, syrah (wich is forbidden in the Loire, he had big trouble with the INAO, they went to court on this ones).
It’s all about nature, the place, the micro climate. Rows of grapes mixed Gewurztramir, sauvignon, cab franc, freaux, syrah (wich is forbidden in the Loire, he had big trouble with the INAO, they went to court on this ones).
So much like what Ales was telling me, in order to make a wine we must not mix grapes from diverent parcels, we plant different grapes in the same parcel with the idea of bringing the grapes together only from the same parcel.
No parcel mixing!!
PuroTalking to belgiums best foodies and some other winefreaks about Champagnes and stuff, we came to the conclusion that the perfect champagne or sparkle would be the one with the lies still in the bottle. A kind of RD (Bollinger) but degorging yourself on the moment you will drink it.
Interesting!!
Puro is that sparkle!! Slovenic Pinot noir, méthode traditionele without dégorment.
Ales: Turn the bottle upside down let the sediment go to the cork.
Open the bottle under water let the sediment out, lift the bottle out of the water and serve the perfect clear Rosé.
Why this way?? Not to add anything anymore, keep it pure.
Lot’s of sparkles add liquer de tirage, mix of liquor with or without sugar and even sulfites!! PUro is sulfite free, the soil gives natural sulfites wich the berries carry with them, all natural. So only natural sulfites get into the puro.
Nice dry, complex sparkle I love it.
If you like it more creamy than do it Puro-Jan.
Don’t let the lees out complety, it give the wine more texture and makes it slightly cloudy.
Not an easy technique.
I did it 4 times at Lotus Root.
It's great, presenting it, telling the story to the costumers.
It gives the sommelier purpose again.
Movia as Claudes wines need to be presented and praised by proffesionals!!
Tasted Veliko white1999 magum
2001 at Tan (Crosscultural Living Brussels)
2004
http://chefskitchenblog.blogspot.com/2008/05/ales-from-movia-hits-lotus-root.html
http://chefskitchenblog.blogspot.com/2008/03/ale-kristani-movia.html
http://vinscourtois.free.fr/
http://www.movia.si/
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