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Port Culinaire No. Forty-Eight
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CHEFS®EVOLUTION Vol. FOUR
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CHEFS®EVOLUTION No. THREE
Port Culinaire No. Thirty-Eight
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CHEFS®EVOLUTION No. TWO
Port Culinaire No. Thirty
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CHEFS®EVOLUTION No. ONE
Welcome to CHEFS®EVOLUTION
Stars live and on stage
BOERenmarkt
Port Culinaire No. Twenty-One
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BOERenmarkt





Sons of mother nature

 

At the BOERenmarkt, allow yourself to be surprised and seduced by the stories and products of enthusiastic farmers and traditional suppliers from the region. These farmers, personally selected by Jonnie and Thérèse Boer, will show and let you taste everything Zwolle and surroundings have to offer in deliciousness. A traditional regional market where you can taste the butcher’s freshly cut meat and where the goat cheese farmer will introduce you to his many cheeses.

 

In the middle of the BOERenmarkt you can find the hay bale restaurant. Amidst the farmers a great selection of Alliance chefs

(alliance.nl/restaurants) will cook meals to die for at an affordable price. It goes without saying that all these dishes are prepared with the finest regional ingredients. You will enjoy these culinary delights in a very special setting, seated on hay bales on rough wooden tables, while the pigs are being roasted right beside you. (mehr...)

 

 

Jonnie’s kas

"Only for Jonnie – beware of imitation" reads a sign at the entrance to the huge greenhouse. In front is a bar cobbled together from old radios. Rustic benches and tables issue an invitation to gorgeous parties, generally thrown by Jonnie and Thérèse Boer. But the central focus here is on the edible flora and its care.

 

Greenhouses or hothouses have been around since the end of the 18th century. “Orangeries” used to shelter exotic plants from the lands colonized by European powers. Today they protect plants from disagreeable weather and allow for controlled and targeted cultivation in technologically optimized growing conditions. The modern greenhouse is increasingly divorced from nature. Weak but high-yield hybrids thrive in soil-free substrate cultures. They grow exactly the same the world over, regardless of season, climate and location. Since most have to travel a long way to reach consumers, they are harvested unripe and lack flavour. How nice then that there are producers who have found their way back to more traditional methods. (mehr...)
 
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