Verona Wine Top 2014

 picture: Verona Wine Top

A Spring Monday evening in Amsterdam. The temperatures on the rise.  Through the luscious green streets of the Amsterdam South quarter I pedaled my way to the emblematic Hilton hotel. To visit the Verona Wine Top 2014. http://www.veronawinetop.it
The Amsterdam edition of this DOC and DOCG wine event was organized by the Chamber of Commerce of Verona and the Italian Chamber of Commerce in Amsterdam.
The Italian ambassador opened the evening with a short word. He was glad that Verona Wine Top 2014 finally  had come to Amsterdam to conquer The Netherlands.
The showcase of 13 selected winegrowers from the province of Verona had brought their beautiful wines. Whites, rose's, reds and sparkling ones. Wines to be tasted and enjoyed after a presentation held by a spokesman of the Chamber of Commerce of Verona. Wine is growing and taking the third place in the export figures of this region. After clothing and shoes, wine is a new asset  for export. The Verona area is the biggest wine exporting province of Italy. And the Netherlands stands on the 10th place as an importer. Who would have thought of that fact?
After the presentation a wonderful buffet was served, with polenta an local cheeses as antipasto, a primo consisting of risotto wit red Amarone and a classic pastissada stew. All paired with wonderful wines like a white Lugana, rosato from Bardolino and red like Ripasso made of the corvina veronese grape varietal. A red wine that reminded me of my first wine tasting lessons.
As a former wine importer and current culinary and wine writer I would like to know the produce of these winegrowers. My intention is to incorporate their wines this summer in my series Gereons Keuken al fresco, which can be read om my main blog http://gereonskeukenthuis.nl/blog/ One of my readers, she lives in Verona actually, suggested grilled polenta on my outside bbq. I already have a white wine in mind. Will it be the Lugana?

Talk and table, cook Kiran Jethwa.

 picture: Kiran in his kitchen

For some time now, I watch the TV series ”Tales from the bush larder” on 24 Kitchen. Starring Kiran Jethwa.. He is a third generation Kenyan, a talented cook in Nairobi and a real adventurer. Cooking with all the lovely produce this amazing country has to offer. His mother is English and his father comes from  India. These two influences and the use of African produce contribute to all the taste that he shows us.

Kiran is also a big traveler, From the USA to Italy, from France to South East Asia, From Central America to India. All kind of flavors you will find on his menu! Intriguing!

Let's see if I can conceive a dish for this multitalented guy, from the answers he provides to my questions. Needless to say, this willl be an international dish travel and foreign exciting ingredients to be in it. And I hope to venture something Dutch in it.

Who is Kiran Jethwa? Tell me some more.

I, Kiran Jethwa am a colorful and ambitious 3^rd generation Kenyan born in Nairobi. I have an English mother and an Indian father and the influence of the 2 cultures in his life can be clearly seen in my cooking style. Having completed a BSC in hospitality management in Manchester, I then traveled all over the world, from the US, to Italy, France, South Africa, South East Asia, South & Central America and Australia to mould my professional abilities and broaden my palate. In 2010 I opened my first restaurant Seven Seafood & Grill which has been a huge success in Nairobi, Three months ago I opened a second restaurant, a bespoke Steak House- Seven Lounge & Grill.

How did your attraction for cooking start?

Growing up in a house, where food was the most important occasion and coming from a family (Originally from Goa) who created fantastic dishes at simple mealtime, have all contributed to my comprehensive knowledge and interest of the culinary world. From a very young age I have been cooking, but begun my formal training in a Hilton in Florida in 1996.

What is your favorite country? To travel to and to stay

It’s difficult to have a a favorite as every country offers so much. If I had to pick my top 3 for food and travel combined would be India, Thailand and Mexico.

Which means of Kenyan produce do you like the most and which one you dislike? I am very curious about that.

I don’t think I dislike any produce. Every food has its place in the culinary wolrd. My approach is to take all food and get the best out of it in any dish you are creating. My favorite Kenyan produce has to be the Seafood from this country. We have incredible variety and quality here

Are there differences between African and European cooks?

There are differences and similarities. It is a bit difficult to generalize, but I would say the biggest difference in that African Chefs as a whole do not have the exposure to as much variety of ingredients. This is like only allowing an artist to use certain colours as opposed to all the colours of the world. The pictures ultimately will all have the same tone.

You talk a lot on finding local produce. What  do like like the most about it?

This for me is very exciting. We use food every day but often  have no idea where it comes from, or how it comes to be. The hard work and love. that farmers go through to give us the quality of food we desire in humbling and really makes you appreciate food more.

With whom would you like to cook one time and why?

Heston Blumenthal- quite simply as he is genius and he approaches food in away that is inspiring.

I once did a cooking workshop once for several guys from Eastern Africa. I remember that night very well.  Because the perception of cooking was so different between us. I learned a lot.“We men never cook” said one to me. They also didn’t understand the fun/leisure part of the cooking workshop. Can you tell me some more about the attitude of African men towards cooking?

Generally African men DO NOT cook. This is the womens job. I have just returned from Ethiopia filming series 2 of Bush Larder. This was very apparent there. I think its about tradition and chauvinism, but this is changing as Africa modernises.

On food, which food do you like and which you would never eat?

I am a great lover of ALL seafood, especially Oysters, There are so many different varieties and I love to try them. I dont think there is any food I would NEVER eat. Being a chef, it is your job to eat and understand all food. Some things you won’t like and some will allow you to discover new and incredible eating experiences.

Which wines do you like?

I LOVE WINE. In my restuarants I have a selection of over 150 at any time, and it always changes. I create the wine lists myself.  At the moment I am really loving the red wine from Sicily. I have a good selection of different grapes. There is a particular Nero-d’Avola which I love. I am also really enjoying various New Zealand Sauvignon Blancs and an Albariño from Spain. My taste changes all the time- I think wine is fascinating.

Can you tell me something about your “foodprint.” Are you a conscious cook?

I am a very concious cook. We are very lucky in Kenya as most of our produce is organic. This comes by virtue simply of the fact that farmers don’t have access to methods that make food “un-organic”. My beef all comes from one farm that practice fantastic beef rearing techinques.Completely organically fed and treated. My seafood I only source from sustainable sources. I try very hard to be concious of where my food is coming from.

What else do you want to tell us? Do not be shy

Besides being a chef I am a lover of sport and adventure. I have played professional rugby in my life, and represented Kenya many time at international rugby. I love motorsport and rallying which I do as a hobby and any chance I get to travel and explore, or go on adventures and fish I will take. These days with my workload I don’t get enough time for this- but I guess that is life.

 fishing for mackerel just outside of Amsterdam

The recipe

Kiran has given me a lot of hints for a recipe. What comes in mind is seafood ofcourse. In the Netherlands, as a small country we are never far away from the sea. Since Kiran is an explorer, I am too in a more modest way, I will make him my balcony smoked mackerel served on a flour tortilla with grilled vegetables, a Mexican salsa. Easy to take with you on a trip. Or as a snack, while watching the adventures of Kiran on TV. The wine I suggest is a white Rueda wine from Northern Spain made from the verdejo grape. Crisp and fresh to pair the smoked fish an spicy salsa 

Ingredients:

4 flour tortillas

2 tbs of sour cream

the fish:

600 g of mackerel filet

wood ground

pepper

salt

1 lemon for curing

the salsa:

6 tomatoes

2 red onions

1 clove of garlic

1 red spanish pepper

chives

parsley

salt

lemon juice

olive oil

1 ts cane sugar.

vegetables:

1 courgette

1 red bellpepper

Preparation:

You can either use an outside smoker or pan. You fill the smoker with special smoking wood ground, Like small pieces of oak, birch etcetera or smoking ground. An alternative way, is to use and old pan, with a thin bottom. You cover the whole inside of the pan with some aluminium foil, shiny side up. On top of the foil you put 4 tbs of special smoking ground. That is what I sometimes do on my balcony.

Meanwhile you cure the fresh mackerel filets in olive oil, salt, ground black pepper and some lemon juice and leave it to rest for 20 minutes. After that, you cut the fish in medium thin slices.

Cover the smoking ground with some alu foil, pierce it with a fork and put a plate on it. Put some pebbles under the plate to help smoke/air circulation. Put a small grill on top of the plate.

Put the pan on a high fire and when the ground starts smoking, put the cod on the grill. Cover up with foil and a lid. Smoke for about 10 minutes.

Peel the tomatoes, get the seeds out and chop in fine pieces. Chop the onion, garlic, Spanish pepper, chives and parsley very finely. Mix everything in a bowl to get a salsa. Add some lemon juice and olive oil. Season with som salt and a treaspoon of sugar.

Cut the courgette and bellpepper in pieces and grill them gently until al dente.

Spread some sour cream on each tortilla. Put some of vegetables and smoked mackerel on the tortilla. Top the whole with some salsa and fold them.

The African flavored Wunderkammer.

 hidden behind a strelitzia.

It is a afternoon in May, walking around town I see an open door. A red poster on the typical dark green Amsterdam door says : "Africa, shop for a week". From 9 till 18 May. At Kerkstraat 67, right in the heart of the Spiegelkwartier with its antique shops and art dealers.
The designers Florian Seyd and Ueli Signer from www.thewunderkammer.eu, transformed a Amsterdam coach house and inner garden into an African dream, with beautiful  flowers. objects, scents.

 A bird, a red vase and  violet callas

The walls are covered in red with typical tribal objects, like spears, masks and a head of a Springbok. The inspiration came from several trips to the magnificent continent Africa. After their travels the both gents wanted to open this shop for a week full of all beauty, that Africa has to offer. And I must say they succeeded. you are drawn right away into African spirit. From black an white crocodiles  in the artificial pond to the colors of the beautiful flowers they use.

 big giraffes in a city's garden.

Giraffes have conquered the garden. The inner garden of the Wunderkammer offers a pond, lovely African seats, a boast of atmosphere and ideas. Big musa plants. You immediately feel as if you were invited for tea by Karen Blixen. I sure could cook or grill something in this summer garden. I immediately thought of my friend Kiran Jethwa*, the bush larder, who could show his African style of cooking in this garden. The pineapples were already there. As if they were picked in the early morning.

 luscious pineapples outside.

Anyway the place is a thrill, for you senses and if you are looking for something very special. I hope sincerely the two designers will participate in Talk and Table soon. They will be rewarded  with a customized recipe. For now I can only say: " Go to Kerkstraat 67 and grab the opportunity to visit and shop at Africa by the Wunderkammer."

 boast of African colors.

* more on Kiran Jethwa http://gereonskeukenthuis.nl/blog/talk-and-table-the-kitchen-of-kiran-jethwa