June 10th and 11th the Prinsentuin in Leeuwarden turned once again into a culinary festival event, when 19 restaurants from in and around Leeuwarden gathered to display and sells some of their trade-marking dishes to the public.
This was the fifth time this event was held but for our own Hotel Wyswert it was the first. A culinary highlight for our hotel, that also might receive a special indication in the Michelin Guide after one of their inspectors came by to visit.
After an intense period of Visitation and Accreditation, refurnishing the bar and decorating the lobby with some high-tech equipment, we were all ready for a break. A culinary break to be precise.
Standing at the beginning of the Prinsentuin, Hotel Wyswert lured the guests into the tent by offering them something truly interesting, a ‘Riper Krite’ lollypop, melted Frisian cheese on a stick and people loved it, making it a true home-run.
Inside the tent, a small replica of Hotel Wyswert was made with comfortable tables and chairs and stunning wall covers with the pictures of the hotel. In the kitchen three special dishes were made and served.
A chilled Gazpacho, served in a special point glass, that was chilled in a bed of ice. A small quiche of asparagus with ham with a delicious mustard sauce and last but not least a sate of quail, served on a bed of artichoke ‘caviar’.
‘Ljouwert Culinair’ is an annual event, created by the Lions Club ’80 in Leeuwarden who decided to do something more for society. Not only is this an opportunity for restaurants to meet and attract guests to their businesses but for every ticket which is sold (to pay for the dishes), 20% is saved for charity in Leeuwarden and beyond.
This year the event sponsored a project in Africa and a cultural project in Leeuwarden, yet to be chosen upon. Friday the event started and even though the weather was no too favorable, hundreds of people came to the Prinsentuin to taste the delicious treats, served mostly with a wonderful glass of wine.
The most important goal for Hotel Wyswert was setting it on the map, making ourselves known to the public and looking at the number of guests who visited, we succeeded.
The sate of quail was a hit and some guests came back the next day to try the other dishes as well. This was an event worth visiting and being at, it gave taste and name
to the hotel and a guarantee to join next year and make it another great event!
No comments:
Post a Comment