ChocoJazz | ChocoJazz – Event
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While traveling between New York City and the Netherlands, Pastry Chef ChocoTed and Jazz singer Vivienne Aerts will invite you in a beautiful venue and present amazing new dishes, tickling flavors and swinging music. An event full of Jazz and Chocolate. Submerge yourself in the experience of cool jazzclubs and the hottest restaurants.

“ChocoJazz – Canvas XL” – June 11 ’17ChocoJazz Painting MenuNyc Startup weekend 2016

Our fresh and new ChocoJazz event; this time not 10 courses but 4 different edible musical paintings. The whole show is in the theme of four elements; red, yellow, blue and black/white, represented by four old Dutch Masters and what they have in common with ‘de Stijl’ (you know Mondriaan and such). Vocal jazz and a string quartet (yes, violins…) will accompany the interpretations of the masters and the sweetness.

“10 courses 10 songs” 

(June 2016 & January 2017)

All culinary one-bites are based on art, emotions and music and are driven by haute cuisine techniques. Don’t expect only chocolate, but also cake, coffee foam, kardemom gel, infused rosewater, amarena-cherries blanched in port wine, hibiscus crumbles and other explosions in your mouth. And, while Ted is filling the evening with his goodies, Vivienne mixes her original compositions with the electronic inventiveness from Dutch bass player Robin Koerts. Together they are combining jazz, live loops, visuals and soundbites. The efforts of Robin, who is also known from the video-samples of the Wereld Draait Door (a Dutch tv-show), and Vivienne’s vocal jazz songs (with voice, loops, ipad apps and synthesizer) blend together in this new musical concept. Video fragments like youtube drummers, tennis players, didgeridoos, the Simpsons and Wally, with their visuals ánd their sounds, are all part of the compositions.

January 2017

June 2016

Menu January 2017

10 courses 10 songs – painters theme

“Vincent Van Gogh”

Caviar of Wormwood, Anise and Fennel & Pernod Absinthe Bavarois

“Karel Appel”

Pure Chocolatefoam, Coffeefoam & Toasted Hazelnutcrumble

“Gustav Klimt”

‘Speculaas’ Pastry Cream, Golden Pearls & Golden ‘Speculaas’ Cookie

“Claude Monet”

Rosewater, Lemonthyme Flowers & Pansy Flowers

“Piet Mondriaan”

White Chocolate, Passionfruitgel, Orangegel & Cardamomgel

“Rembrandt Van Rijn”

Dried Grapes, Rose Hip Powder, 100% pure Chocolateganache, Walnuts & Portsauce

“Dali”

Amarena Cherry in Portwine and Black Pepper for 3 Months, Chocolatecake & spray of Water infused with Pinetree, Oats and Charcoal

“Paul Klee”

Lagavulin Whiskey Chocolateganache rolled in Chocolatecrumble

“Jackson Pollock”

Strawberry and Red Pepperjam, St. Germain Creme au Beurre Pate a Bombe, Chocolateganache, Hibiscuscrumble

“Anton Pieck”

Gluhweingel, ‘Callebaut Kumabo 80%’ Pure Chocolate & Candied Orangezeste

Menu June 2016

10 courses 10 songs – restaurant theme

“That’s a great idea…but first: Champagne!”

Champagnebavarois, Exploding Chocolate & White Grape

“Frutta Prima”

Lemon-Lime-Limoncellobavarois, White Chocolatemousse infused with Mint and Red Pepper

“Garden of Herbs”

Bouquet of Pansy Flower, Lemonthyme, Lemonbasil & Chocolatemint

“The Summerking”

One Strawberry poached in Rose wine and Strawberrysyrup

“The Big Apple”

Skewer with Green and Elstar Apple marinated in Elstar Applejuice and Brown Rum & Drops of reduced Maplesyrup

“Chips & Beer”

Chips of Figs with Gel of Pronck Tripel Beer & Jam of Roasted, Burned and Smoked Figs

“Vino Rosso”

Gel of Red Wine infused with Basil, Staranise and Oregano & ‘Callebaut Kumabo 81%’ Pure Chocolate & Koppert Cress BasilCress

“The Dutchman”

Homemade Ricotta presented on one’s fist, Beekeeper Honey, Crumble of Roasted and Burned Hazelnuts & Maldon Seasalt

“Baked Alaska”

White Chocolatemousse with Orangezeste, Grand Marnier and Cardamom, Brulee’d Meringue with Grand Marnier & Candied Orangezeste

“One More For The Road”

Ball of Chocolateganache with Lagavulin 16 Years Old Single Malt Islay Whiskey, rolled in ChocolateCrumble & ‘Callebaut Kumabo 81%’ Pure Chocolate

The Pictures of our January 2017 – event :