{"id":22589,"date":"2015-06-12T14:57:12","date_gmt":"2015-06-12T12:57:12","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=22589"},"modified":"2015-06-12T14:57:12","modified_gmt":"2015-06-12T12:57:12","slug":"to-beef-or-not-to-beef-butchers-brunch","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/to-beef-or-not-to-beef-butchers-brunch\/","title":{"rendered":"To beef or not to beef butcher\u2019s brunch"},"content":{"rendered":"

Top chef Erik van Loo ** serves a butcher\u2019s brunch with three butchers at Parkheuvel in Rotterdam on 19 July.<\/p>\n

Butcher\u2019s Brunch<\/h3>\n

On Sunday 19 July butcher’s son Erik van Loo hosts a unique brunch with three butchers by the name of ‘To beef or not to beef\u2019 at restaurant Parkheuvel. Herman ter Weele from Butchery \u2018Ter Weele\u2019 in Oene (GE), demo butcher Gertjan Kiers and culinary connoisseur Ernest Lebouille will join forces and will bone the meat live at the premises. They will give explanation and tell stories about the meat and boning craftmanship.<\/p>\n

Erik van Loo<\/h3>\n

During the documentary \u2018De Smaak van de Ziel<\/a> (translated as \u2018A Taste of the Soul\u2019), it became clear that van Loo had much interest in meat because he is a butcher’s son. The idea for the brunch began when he got reactions about this after the documentary was premiered.<\/p>\n

Tickets To beef or not to beef<\/h3>\n

\u2018To beef or not to beef\u2019 begins on 19 July at 12:30 and lasts until 17:00. An all-inclusive brunch including drinks costs \u20ac 150, -. After the boning from head to tail by the butchers, van Loo will make ten to twelve dishes with the meat. The tickets are sold via the IENS<\/a> website and there are 120 tickets available.<\/p>\n

About IENS CarteBlanche<\/h3>\n

IENS CarteBlanche is a culinary event where a renowned chef gets the chance to perform a special concept for one day. That may be something with his favourite ingredient, something at a particular location or something completely different from what he normally does in his restaurant. The chef will at get a complete carte blanche. Unique events for food lovers!
\nLast year there was already a CarteBlanche at Parkheuvel, when the theme was based on the renovation<\/a> of the restaurant.<\/p>\n","protected":false},"excerpt":{"rendered":"

Top chef Erik van Loo ** serves a butcher\u2019s brunch with three butchers at Parkheuvel in Rotterdam on 19 July. Butcher\u2019s Brunch On Sunday 19 read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,80,89,109,110,116,121],"tags":[],"class_list":["post-22589","post","type-post","status-publish","format-standard","hentry","category-p-en","category-sector-2","category-restaurant-sector","category-trends-2","category-eating","category-co-creation","category-place"],"acf":[],"yoast_head":"\nTo beef or not to beef butcher\u2019s brunch | horecatrends.com<\/title>\n<meta name=\"description\" content=\"On Sunday 19 July butcher's son Erik van Loo hosts a unique brunch with three butchers by the name of To beef or not to beef at restaurant Parkheuvel.\" \/>\n<meta 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