Local artisanal products at the OSV Winter Barbecue

Local artisanal products at the Winter Barbecue

Countless artisanal products are available from some 40 suppliers  within a 30-kilometre radius of Ede in the region known as ‘Food  Valley’. Not only everyday items such as bread, fruit and vegetables,  eggs and meat, but also traditionally produced cheese, sausages, beer,  wine, eggnog, fruit juices and honey, with the sale of fresh game being  truly unique.

Ede, which includes the villages of Bennekom, Lunteren and Otterlo,  is situated against the backdrop of the expansive Veluwe national park,  where an active conservation programme is in place to manage the  populations of wild boar and deer. Put politely this means that there is  a regular supply of meat for consumption, and the Nationaal Park De  Hoge Veluwe organisation is one of the local sources selling fresh game.

The following local companies supported the ‘regional table’ at the OSV-YFM Winter Barbecue:
Landgoed Kernhem Ede: cheese from Deep Red cattle; Makandra Ede: organic  care farm; Restaurant Buitenzorg Ede: own free-range pigs; De Pluktuin:  fruit; De Werkbij: honey products; De Goede Aarde: preserves made from  flowers and plants; De Vlijt: flour windmill; Remeker: farmer cheese  from Jersey cows; Vineyard De Wageningse Berg: passion for wine-making;  De Kreel Farm: vegetables and cattle.

Michael Cassuto (cheese from Deep Red cattle) represented all the  businesses involved and set up the regional table on their behalf.

Photo, from left to right: Caesar de Kruif, Natasha Tikhomirova , Karin Schaap and Klaas Dijkstra

Winter Barbecue with Handlbauer Beef

We always make a point of serving top-quality and often unusual meat  at our winter and summer barbecues. The OSV-YFM Winter Barbecue 2014 was  sponsored by Handlbauer  from Linz (Austria), which is represented in  The Netherlands by Paul Nieuwenhuis. “Handlbauer is a very well-run  business,” says Paul. “It’s a medium-sized, privately owned  slaughterhouse that supplies perfect products every time, whether in  small or large volumes. Traceability is the number one priority, and its  production process is well designed and transparent. For the barbecue,  we supplied tender flank steaks, chuck steaks, brisket, rump steaks,  short loin, rib-eye and beef short ribs. I’m really proud of these  products, and delighted that the chefs from Buitenzorg, and Chef Jan in  particular, cooked the meat so skilfully.” Needless to say, Paul is  happy to answer any questions you may have about the meat products from  this Austrian supplier. Please call +31-(0)65316180.

For all photo’s of this network event, see: www.OSVnetwerk.com