Wednesday, August 13, 2014

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I had just returned from my journey into "local food" in Oregon. Pubs where you can just drink beer does not actually Oregon, but craft breweries where you can also eat in attendance! Above the Standing Stone in Ashland.
And now I saw that cheese spring street deli in Den Bosch with Stout beer made by German spring street deli and Lauret; a craft brewery from Vleuten! spring street deli I could not pass up.
Of course, we served the cheese with a Winter Stout German and Lauret. The cheese spring street deli tasted the beer that was in it something sweeter, a bit like a French Comté cheese or Jura. And that did very well at the Stout beer. ...!
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Veal rolls with mashed potatoes
Duck breast with asparagus
What a delicious, easy to make recipes yourself! And with good "fair" products. Cooking workshop was well prepared and tasty loosely implemented. Blessed eaten these dishes at home will definitely spring street deli make it to score !!!! Thanks.
Hanke, Your expertise, experience and love are the ingredients spring street deli of the great cooking workshop. Good nutrition, pure nature, presented with passion. And .... a very good taste that remains. A must for foodies!
"Dear Hanke, Thank you for the good care of the dinner, the reactions to the programs offered by your meal were only positive I found it enjoyable to work together;. Too! Flexibility in the preparations and the spot I found very nice thank you again and who. See you soon, Gerdine "
"SBG 30 from Public Domain enjoyed your hospitality, delicious food and friendly atmosphere. Proudly products spring street deli make it a very tasteful experience. Forward to next time!"
"Best Cobie and Hanke, Welcoming received great guided around the company and delicious gekokkereld with the most beautiful women in my life! Dinner is still in progress, but already tastes delicious. Thanks !!! Love, Leonie"
"Hi Hanke, we want you to thank for the very pleasant and informative cooking evening at Reed Leusden. Everyone was very excited that we have our other colleagues with enthusiasm, so who knows, they even cook yet! Anita"
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