That was another one — the Groot Heesch Diner! I loved every minute of it.
Last year Iris and I joined as guests for the very first time, during the third edition of the Groot Heesch Diner. The evening made a deep impression on us. We met many people and discovered how many connections there are to be made. Stories that cross, people who know each other or could easily know each other. Every time a new group with new interests, stories, and experiences. Every time hosted by different people who take on the role of chef and look after their guests and the meals. We met so many people, got to know them a little, and genuinely felt that we now share something special with many “Hissenaren”, a small network of people you’ve eaten with, people you’ve shared something with.
When we told the kids about it the next day, Aeron immediately decided he wanted to be the chef the following year. We briefly tried to explain that doing so at age 9 probably wasn’t the most sensible idea, but there wasn’t much getting through to him. Given the average attention span, we quickly decided to let it go — he’d forget about it on his own.
That’s not how it went, though. A few weeks later he suddenly announced he’d decided on the starter. Weeks after that, a dish had to be tested to see if it would work as a main, and so it went on throughout the whole year. When the registrations opened this year, Aeron (now 10) signed up as chef. Mum was allowed to be his assistant, because she can actually cook. He hadn’t really come up with a role for me.
Given how completely he’d thrown himself into it, I decided to step back and let Aeron and Iris have their evening — without me and my stories at the table. Luckily, the Groot Heesch Diner had for the first time this year made it possible to sign up solo; you’d be paired with someone else. In my case I was very fortunate: I was matched with Pieter Verbost. I’d had the pleasure of being his guest at the Groot Heesch Diner last year, and I also build the Heesch Christmas nativity scene with him. A warm and interesting man — great company at a table.
Well, it didn’t disappoint. After a lively and buzzing kick-off at De Pas, we started at Rob & Hanneke Hanssen’s. They turned out to be friends of Pieter, and we ate incredibly well — they had prepared duck breast with chutney as a starter. The conversations at the table were interesting and fun, covering all kinds of things, and I found a few more puzzle pieces about the history of Heesch.
The next course brought us to Wendy van der Heijden and Edwin van der Putten. There too everything was fantastically put together, the conversations were more than engaging, and the food was outstanding. Suckling pig roulade with potato and spinach gnocchi and a lovely salad made a big impression. Here too I was able to make a few connections I’d somehow missed before, including Edwins involvement with De Pas. It was genuinely a shame to have to move on again.
For dessert we ended up at Simone and Gerald van Grunsven’s. We were served hangop with ladyfingers and peach. This was also wonderful — with fascinating stories from the world of healthcare and many new faces at the table for me. A fantastic close to a brilliant culinary tour.
The evening ended with guests and chefs gathering back at De Pas, where all those new connections meant there was plenty more to talk about. It stayed cheerful late into the evening, and despite normally being in bed between eight and nine, Aeron held out impressively long. It turned out a friend of his had also helped out at the dinner, with a different group. Well, they had enough experiences and impressions to share with each other — and decided then and there that they’d do it together the following year, and even agreed on what dish they’d make.
What a beautiful and wonderful edition it was. I can’t imagine not joining again next year!