Café Spontane / A botanical supper
I have been a huge fan of Sunday Suppers for quite some years now. I love Karen's cookbooks and her ILA products, and one day I hope to visit her studio and attend one of her revered events. But for now, that's not in the stars yet. However, about a month ago I found out about Café Spontane, a Dutch supper club which reminded me so much of Karen's business. Funny thing, Fanny and Martina, the women behind Café Spontane weren't even aware of the existence of Sunday Suppers when they registered their enterprise. Their eye for aesthetic and their interest in seasonal food and interesting, delicious dishes pulled me in immediately. Fanny is a graphic designer during the day and Martina a chef, and once a month they organize a brunch or series of dinner to celebrate local food and seasonal produce. I always love it when people put so much effort and energy into their work and started commenting on almost every photo they posted on Instagram. They really inspired me. Then, a week ago, Fanny sent me a message - she asked me to come to the next dinner at the Botanical Garden and bring Marius, which I did.
It was a warm and sultry summer evening - well technically spring evening but who keeps count these days - and Marius and I headed down to Hortus Botanicus Zuidas in Amsterdam. We were having dinner in front of the large greenhouse and the whole set up looked so magical. I know, I'm using this word too often nowadays, but I really enjoyed this wonderful scene. The sun was still hot, but there was this nice breeze. Jut perfect. Before we sat down, I chatted a bit with the hosts and quenched my thirst with a lemon-thyme prosecco and took a bit of a delicious arancino. We sat down around 7 pm and said goodbye at 11. The night was long, the food was so good, the wine was soothing, the company was very nice and the hosts so talented. I really hope to be part of Café Spontane again.
LEMON-THYME APERITIF WITH A LEMON THYME ARANCINO
GREEN PEA AND MINT SOUP, GOAT CHEESE CREAM, RAW PEAS AND ROASTED LEAK
FRIED ZUCCHINI FLOWERS FILLED WITH RICOTTA AND MINT, FENNEL SALAD AND MARINATED ZUCCHINI
CROSTINO OF SOURDOUGH BREAD FROM GEBR. NIEMEIJER WITH BURRATA, SWISS CHARD AND PEAR SYRUP
HOMEMADE RAVIOLI WITH WHITE AND GREEN ASPARAGUS
RHUBARB SOUP WITH A BRUNOISE OF CELERY, CHOCOLATE MERENGUE AND STRAINED YOGHURT
ESPRESSO / SLOW COFFEE WITH A MACARON