NALA #03 Eat Wild - part 2
Campfire Encounters and Tacos
Every time I travel, I convince myself it'll be my chance to get focused work done. In reality, curiosity always wins—I find myself more intrigued by my fellow travelers' stories, lots of new ideas pop-up, all more exciting than my to-do list. Apologies for the delay on part 2 of the Eat Wild story and the long-overdue taco recipe.
If you haven’t read part 1 of this story, and have no clue what I’m talking about here’s the link to beginning to get you up to speed.
When I finally met Bavo in real life the plan for the Eat Wild event plan was already mapped-out. Guests would arrive late afternoon, forage with Nathalie Schrauwen, enjoy a family-style open-fire dinner, sleep in bell tents, and wake to an open fire breakfast.
Fingers crossed that Het Zonneveld would match the vision in my head. We had a backup plan, but this location offered something extra: a vegetable garden. Honestly, it was better that what I had imagined.
The tour Bavo gave us that sunny first day of September gave me so much energy.
I was determined to make every menu element hyper-local - highlighting his garden-story. Honey from bees that regularly visit the garden. And if I did use dairy it would come from one of the neighboring farms.
Every ingredient would be just steps away from where it was grown.
Nathalie Schrauwen from ELDER lab and BRON was my first call for collaboration. We knew of each other for years before really connecting during a Fermentation residency with Sandor Katz in Nashville in 2022. Our approaches differ slightly, we complement each other well—both no-nonsense types who get things done.
As one of the best foragers and outdoor experts, I knew she'd inspire the chefs, brewers, and producers to see the potential growing right under their noses.
In every concept I create, discovery is the key ingredient—not the food itself. The magic happens when strangers become friends, leaving with a slightly shifted perspective on the world around them. Or at least that’s the goal.
Take Cool Climate Wines, gaining popularity but most people don't think of Belgium when it comes to this style of wine. Quality over quantity, the best way to describe the Belgian approach to winemaking. Not only did I taste some incredible wines during the tasting at Belgian Wines in Antwerp, they tell a story about having passion and following it against all odds.
In my selection I focused on local, adventurous wines with natural, unconventional notes that would complement both the menu and the outdoor experience - the smell of nature, the fire.
WHITE - Oud Conynsbergh - Chardonnay
RED - De Wijnfaktorij - Quatre Mains 2022
ORANGE - Terroir Terwaer - Vlasgaard Orange 2023
Eat Wild Tacos
When guests arrived, we welcomed them with two small bites: a pickled kohlrabi ravioli with herb cheese—a staple in my menus—and a new creation that excited me: an oyster shell holding a smoked cherry tomato in fermented tomato water kombu dashi.
The initial response was quiet. Almost shy. Doubt crept in momentarily— these were hospitality experts, remember! When it came time to welcome everyone, I somehow forgot everything I planned to say. Including my own name.
While Bavo and Nathalie led a garden and foraging tour, I focused on the fire. My mantra: just keep going, no time for over-thinking.
During Nathalie's mixology workshop, I served a mushroom taco—bringing a bit of LA to the Belgian countryside. Oh, did that spark something! What was meant to be crew food transformed into an impromptu taco stand.
All the chefs gathered in my makeshift outdoor kitchen, tasting pickles, ferments, scrubs and asking a lot of questions. For many of them the world of plant-based food feels limiting, it scares them a bit. And here I was serving them dishes packed with flavor without any animal products. On top of that not creating any waste but reusing it and creating a new product. A win-win. I could see their creative minds expanding, recognizing new possibilities.
That’s when I knew I was still on the right track.
I’m happy to that taco recipe that set everything in motion with you. Download it, print it, stick it on your fridge, have fun with it and send me photos when you make it 😊
There’s something magical about watching a plan created in my head infold, hearing new ideas, collaborations spark around a campfire.
Nick Bril's 3 AM suggestion of a 10K run and cold water swim in the morning was met with mixed enthusiasm. Most of us conveniently "forgot" the running part. He did manage to convince about 10 of us embrace the cold dip-transforming an initially questionable idea into a great ending to a 24h outdoor experience.
The power to staying open to new adventures.
It puts a smile on my face.
Have a great day, go outside and explore.
All the best,
An
