REMNANTS OF A MEAL and VOEDSELBANK.NL
The corona period has driven me to introspection. Repeatedly I have considered myself lucky. Having my own house, a warm home, a garden and every evening a not only nutritious, but also delicious meal.
I realised that countless people, especially families, have it so much worse than I do. The austerity in social contacts, the economic implications, the available square metres at home, the loneliness. It is overwhelming. So overwhelming that I decided to do my bit, however small.
From 25 December 2020 until 25 December 2021, I will contribute 20% of the proceeds from my 'remnants of a meal' photos to the 'Voedselbank.nl'.
Did you know that for every 5 euros, a family can eat for a week?
We who can enjoy the most delicious dishes in restaurants, or now during corona, takeaway, can make a substantial contribution by donating to the food bank (Voedselbank).
'Remnants of a meal' started as a kind of protest against behaviour on social media. Now, in this day and age, it transcends its original purpose.
The project is to make people realise that food is a necessity and that the empty plate is more important than the finished one. It is there to show that we have enjoyed the meal.
Let's share this meal!
By participating in fundraising for the food banks, I hope that some of what I enjoyed will find its way to a family in need.
This idea 'Remnants of a meal' and photos were recorded in i-DEPOT nr. 94299 on August 3, 2016 .
To decorate your kitchen or dining room, photos can be ordered by sending a message through this website. Each photo costs 40 euro. A framed photo (31x25cm) costs 65 euro. Series of 30 prints.
Duck breast, spice grilled peach, nectarine compote, chards
Il Rosso: red prawn, coral, radish, datterino and watermelon brine, sea water
Grilled squid with green beans, potatoes and lime
Creamed codfish with crispy polenta and capers
Panna cotta with red fruit
Baby octopus sautéed in white wine, organic potato mousse, tomato powder
Strips of beef steak with rosemary, rock salt and sour cherry sauce
Cerleriac carpaccio with parsley oil and 'luigia' salad
Peach, chantilly cream and lavanda
Codfish, leeks and geranium
Risotto, sage and razor clam
Mussels, zucchini and green sauce
Mate, goat cheese and grape fruit
Fried sweet potato
Tapioca and soyotta
Filleto di baccala alla nocciola su crema di patate al profumo di lime
Gamberi in pasta kataifi, riso nero e crema di zucca
Torta di ricotta ai fichi caramellati e mandorle con gelato di crema
Sea bass salad with orange and fennel
Creamy soup with courgette flowers and clams
Venitian style liver, rosemary and sage polenta
Parma ham and melon
Burrata cheese with artichokes and tomato confit
Steamed sea bass with mayonnaise and aubergine caviar
Grilled octopus, chickpea puree and crispy bacon
Wildschweinschnitzel mit rahmigen Wirsingstreifen und Polenta-Zwetschgenschnitte
Rhubarb from Poederlee, black pudding, fried onion, salad with Jan's vinaigrette
Lobster skewers, jalapeño mayonnaise
Tuna tartare, caviar d'Aquitaine, créme fraîche
Lilac ice cream, strawberries, blackberries, raspberry, chocolate crumble
Wild sea bass from the rod on a bed of wild rice with seaweed and tom kai kai, mashed carrot, pearls of soya, chip of tapioca and squid ink
Terschelling cockles on a bed of mashed potatoes with squid ink and spirulina cream and crispy seaweed
Jerusalem artichoke, roasted nuts and coffee cream
Smoked eel, mashed potatoes and hollandaise sauce
Torched mackerel, nashi pear, pomegranate, avocado, habanero
Chicken saté, eggplant curry and rice
Poulet noir, BBQ leek, chicken skin, truffle gravy
Millefeuille of beetroot, Tomasu 24 months beurre blanc, caviar
Langoustine, curry cream
Cabbage broth, pointed cabbage, dashi, nata de coco
Scallops on a bed of peas
21 December 2019 Greenland halibut from the oven, cream of black carrot, romanesco, katsuobushi, chili, codium, dashi sauce
21 December 2019 Panfried duckliver, sunflower seeds, fig compote, pomegranate vinaigrette
1 December 2019 Pan-seared tiger grouper with broccoli purée in vermouth sauce