Info about the MARGRIET & GERRIT’S TABLE FOR TEN
Finally in the Leap Year 2016 we made the “Leap”. March 2016 we started hosting “Tables for Ten” on our dairy farm. Per dinner ten people get the opportunity to sit around the dinner table in our app. 150 year old farm house. As a Stratford Chefs School 2013 graduate Margriet wants to give her guests a unique dining experience. “Margriet & Gerrit
’s Table for Ten” is for adults only. For a donation payable cash on arrival Margriet prepares with wine pairing:
A 6-course dinner CAD 90.00 p.p. inclusive tax & gratuities
With the “Table for Ten” we like people to enjoy an excellent dinner around our table and to have the opportunity to see how we make milk on our farm. As farmers we are proud to produce milk, a wholesome and healthy product. Before dinner starts, Gerrit will give the opportunity to tour the dairy farm with robotic milking system and is available to talk about dairy farming. There are 2 dinner options:
1. Margriet & Gerrit’s Table for Ten” on a fixed date decided by Margriet & Gerrit. On this evening people who don’t know each other can meet, eat & greet around our table. We take reservations on first come basis. You can book as an individual or with a group. It will be a surprise with whom you will share the table. The total minimum number of guests booked is 8 for the dinner to go ahead.
2. The “Margriet & Gerrit’s Table for Ten” “floating” group. Do you prefer to book a table for just you with your family, friends or colleagues? Margriet offers the opportunity for a group of 8 to 15 people to book the table to themselves on a date to be agreed upon. It is a wonderful way for a business to have a get together with colleagues, or to have a birthday party, special wedding anniversary or gift exchange for Christmas with family and friends. There is a piano in our room in case one of you likes to entertain in between the courses your group with some piano music. Menu and preparation time:
Per month there will be a new “Margriet & Gerrit’s Table for Ten” tasting menu of the month with
seasonal and if possible local ingredients. The new menu is sent shortly and if possible a few weeks before the new month starts. Each dinner will have home baked bread & a different twist with a dairy product. Staff to do the prep in the kitchen and the work in front of the house:
Only two people are involved: Gerrit & Margriet. Why is the minimum number of guests to go ahead 8? Our prep time for a 6- course tasting menu for e.g. 4 people is app. the same amount of time as it would be for a group of ten. If you like to come with more than ten people that would be possible. A 6- course tasting menu with a group of 15 is app. the max the two of us handle in a pleasant way. The time you need for a tour and the 6- course tasting menu:
Normally a farm tour takes an hour. When the farm tour starts at 6 p.m. the welcome drink in our home. Up till now we noticed that it takes for our 6- course tasting menu (including a small pause between the main course and dessert, app. 2 to 2.5 hours from the welcome drink shortly followed by the first course to dessert. When the desserts and coffee/ tea are on the table Gerrit and I will have time to sit with all of you around the table. Do you like to have with your group a gift exchange or time for speeches in between the courses, please give me notice before arrival so I can schedule this time in my food preparation in between the courses. How to book:
To book, please reply by e-mail to [email protected] , with the following information:
a. Number of guests and their first names. Dietary or allergy concerns. c. If you are interested in a farm tour. d. If you book a seat for the fixed day or for a group on another day to be agreed on. e. Is the dinner for your group a special celebration of some kind; e.g. birthday, wedding
anniversary? We will let you know ASAP if you have a seat at our “Table for Ten”. If you need to cancel, please let us know timely so we can offer a seat to someone else. We do the “Table for Ten” on a very small scale. Minimum 12x to maximum 24x a “Table for Ten” per year. Because we know it is always a challenge to get family, friends and colleagues organized on one day for such an event, it is possible to book for a table one or two months ahead. For the 6 courses I make everything from scratch; therefore, it takes me app. three days to do all the preparations for a “Table for Ten” 6- course tasting menu. If you like to book for a ‘Table for Ten” on a short notice, please e-mail me at least one week ahead to see if it works in our agenda. Our Address:
Gerrit & Margriet Wensink, Hoenhorst Farms Ltd.,675725 16th Line, RR #1, Innerkip/ON, N0J1M0. If GPS is not giving the right route to our farm, please Google Maps 675725, 16th line, Innerkip/ON N0J 1MO Canada or 675725, 16th line East Zorra-Tavistock/ON, N0J 1MO Canada
About Hoenhorst Farms:
In 1929 Gerrit’s grandfather bought the first Hoenhorst Farms in Hummelo/ the Netherlands. In 1979 the family moved their farming business to a new more modern set-up in the polder Zuidelijk Flevoland, an area with reclaimed land out of sea in the Netherlands. In 1982 Gerrit & Margriet moved to the farm to join the family business. In 1984 Gerrit took over the farm. In 1994 Gerrit & Margriet moved with their four children (then 11, 10, 8 & 6) from Zeewolde/ Zuidelijk Flevoland to Canada to start Hoenhorst Farms in Innerkip/ON. In 2008 we opened a new facility with 6 robotic milkers. Last couple of years Cox, our oldest daughter, has joined the operation, and lives with her husband Mariano on one of our other farms around the corner. About the cook:
Before her marriage Margriet worked as a teacher Home Economics in the Netherlands and taught students in the age from 12 to 16 year about food and health. While helping on the farm she had the opportunity to be a proud stay-at-home-mother. In 2011 Margriet started the 2 year Stratford Chefs School program. Born in 1953 she was one of the oldest students the SCS ever had. She was living her dream. In 2013 she graduated with honours the SCS. For the SCS education she worked in several restaurant kitchens and in a bakery. During SCS and the three years after graduation, she got the wonderful opportunity to work a couple of days a week during the summer months with Chef Baxter and his team in restaurant Rundles in Stratford/ON. Please, feel free to forward this e-mail to your family, friends and colleagues. If you want to be taken off the mailing list, please let me know. We are looking forward to being your hosts. Fond Wishes, Margriet Wensink- Hellemans.
