De Groeneweg
Local, Seasonal, Biological Catering
Le Chef
Hello! I’m Jonathan. For more than a decade I’ve been drawn to cooking by the way it grows community, nourishes hearts, and fosters connection with nature and land. I live on an ecovillage where I cook straight from the garden, and cook for groups focused on community, personal development, and spirituality. These interests influence my cooking style – I love to play with what the season delivers, tune into what our human bodies need, and make feasts for the eyes as much as the tastebuds.
Sample Menu – 5 day Retreat
ETHOS
Food should be a celebration, a coming together, so my preference is to cook a beautiful buffet laden with seasonal, biological delights.
Dietary Restrictions
I cook the way that I eat at home which is 90% vegan. I can accomodate most dietary restrictions, and vary my cooking based on your groups needs, whether that means gluten-free or high-protein.
COST
I charge a flat rate per person/day when catering for multiday retreats. Prices are negotiable – I sometimes work with groups that want to be participatory, helping with cleanup and reducing costs. The prices below are meant to offer guidance but are not a fixed rate – group needs vary greatly and as a result it is difficult to offer a single set price.
Multiday Retreats
Groupsize 10-16: €50/person/day
Groupsize 17-30: €45/person/day
Prices are based on a self-serve buffet and catering crew taking care of all food/cleanup. Please inquire for prices for plated dinners served on table.
One-off meals
Groupsize 10-16: €30
Groupsize 17-30: €25
Daily Breakfast Buffet: Oatmeal, Yogurt, Cruesli, Eggs, Seasonal Fruit, Fresh Bread, Spreads
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Day One:
Lunch Roasted tomato soep, bread from the oven, fresh pea dip, roasted zucchini, seasonal salad
Dinner Chili sin carne, American corn bread, seasonal salad, fresh topping bar including spring onion, fresh tomato, feta cheese, cilantro
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Day Two:
Lunch: Creamy pumpkin soup, lebansese hummus with extra virgin olive oil, Roast carrots in a maple miso dressing, kurkuma millet, seasonal salad
Dinner Indian dal, curried cauliflower, brown rice, asian brassica salad
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Day Three:
Lunch Split pea soup, oven-roasted potatoes with homemade mayonaise (vegan), seasonal salad
Dinner Vegetarian lasagne, homemade garlic bread, ceasar salad
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Day Four:
Lunch Hungarian mushroom soup, fresh bread with roasted courgette hummus, golden beets in a miso-ginger dressing, seasonal salad
Dinner Sushi bowl with sush rice, seasonal vegetables, marinated tempeh, fresh edamame, sauces
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Day Five:
Lunch Carrot lemon-ginger soup, broccoli from the oven, fresh bread with sundried tomato tapenade, seasonal salad
Dinner Homemade veggie burgers with an israeli couscous salad, and fresh seasonal salad.