Our adventures gathering knowledge about growing our own mushrooms
In order to prepare for the upcoming exhibition at Mediamatic, Paddestoelen Paradijs, we ventured south to the towns of Hedel and Rossum to find out everything we could about growing our own mushrooms.
Before we set out on our wild mushroom excursion in the forests of Holland, we wanted to do a little research on a different way of getting mushrooms, growing them ourselves!
This was our first research excursion to prepare for our exhibition, and we headed to the towns of Hedel and Rossum to visit Bert Rademakers at CNC Exotic Mushrooms and Geert-Peter de Rijk at Paddestoelenrijk.
Bert told us that cultivated mushrooms fall into two categories, either 'wood-loving' or 'compost...
Una Cena Italiana with Nicoletta Tavella
We fought the icy autumn winds with true Italian temperament. Nicoletta Tavella led us through the kitchen and helped us prepare a passionate Italian dinner. 'Less is more' was the evening's credo. No complexities. Just fresh, tasty food and good company. The most important ingredients for a successful and warm evening.
Eye candy with Sascha Landshoff
The tenth Over Datum Eetclub was an evening full of surprises. Chef Sascha Landshoff came, saw and conquered our over datum food, creating a super four-course dinner. We also had a special treat when it came to the view. Special projections were shown on screens of this ODE.
After all the expired products were sorted, washed and cut we all took our seats at the large tables in the Mediamatic Bank. We started with different sorts of bruschetta’s and old old cheese. Then we had a spicy broccoli soup, pesto pasta and a salad. As dessert we could enjoy a beautifully made up chocolate mousse garnished with white chocolate and mandarins.
Khadafi and pasta sauce
This evening our guests brought the most amazing expired products. Coffee from 1996, exotic chinese herbs and salmon that still tasted really good. Besides being a cook, Sascha is also ...
Chocolate Paradise with Erik Spande
We triggered our feel-good chemicals during this week's Over Datum Eetclub. Next to the expired food on our plates, you could also find chocolate in every dish; sprinkled on top, melted into sauces, and rolled into desserts. Guided by our chocolate man, Erik Spande, we served all sorts of chocolate infused dishes.
The evening began with a small chocolate-tasting at which Erik let us taste three varieties of premium chocolate. He also brought cocoa nibs, which are the roasted cocoa beans which stand at the beginning of the chocolate production process. Placing chocolate at its purest form as the start of the night, these were served in the first course. The main course was a chocolate-stoaf, which we generously poured over our pasta and vegetables. We not only had yogurt and fruit as dessert but also an endless choice of chocolate-salamis, each one slightly different from the next. This was the most playful...