Chef Bas delighted us at De Suikertuin

Did you know the sugar garden has a new owner, Dutch-born  F&B professional Kim D’Hont.

Kim has been living here for at least a decade and a half. She did the rounds, starting at Que Pasa in its former location. She was then recruited by the Marriott Aruba Resort & Stellaris Casino to run Simply Fish; she transitioned to the Taste of Belgium for 6 years, then relocated to Side Bar at the Renaissance Marketplace, before spreading her wings on her own.

Recently, the opportunity presented itself, and she took De Suikertuin over. Owner Willeke Volgers, who also created the charming eatery, expressed her desire to sell — she is involved in other projects, and Kim said I do. She plans to run it as a modern European restaurant, serving lunch & dinner, and drinks.

On Friday night the local food & beverage community, foodies and friends came out to support Kim on her theme night debut, for Chef Bas’ New Latin Menu, a spectacular 4 course extravaganza.

Chef Bas is the culinary wizard of 2 Fools & a Bull Gourmet Studio, and on his off day he ventured out to cook for 60 guests at De Suikertuin. Practically all guests were his friends and fans.

We had a spectacular dinner, paired with wines carefully selected by the chef, kudos to Kim and her crew for a much enjoyed soiree.

Chef  Bas Kuurstra is a local favorite, he is as sweet as he is tall, and loveable.

His career meandered a bit. He started at Scandals, Renaissance Marketplace, a short lived café with gourmet aspirations. After that the chef wandered around. He took on two jobs with great pay checks, and abandoned them when he found out that money doesn’t float his boat. He spent some time at Tierra del Sol with chef Jim Rooseman which he appreciates, then decided to become independent, registering “Rent A Chef,” his own company, delivering quality catering into private home.

The beginning was tough. He used to go to Superfood, he says, stand at a cashiers’ and tell his story promoting Rent A Chef to friends and acquaintances checking out their groceries; he did that every day until the idea caught fire and chef Bas was the world’s busiest, working out of makeshift kitchens, delivering culinary greatness in impossible locations.

Then the fool, from 2 Fool and a Bull called. I guess he is not that stupid. He lured Bas to his Gourmet Studio, and the rest is history. It has been a great year and a half, Chef Bas reports, cooking for 14 special guests every night, changing menus frequently, and enjoying family time.

Our menu, in case you are curious:

Amuse: Galdo Gallego – white bean soup topped by truffle cream, parmesan cheese and pancetta.

Appetizer: Chicharron Y Atun –  Seared tuna with chilly pieces, crispy pork belly, mango cucumber, cilantro lime vinaigrette, avocado mousse, mofongo & papaya mayo.

Main course: Carni Asada – Yuzu citrus marinated beef from the BBQ, served over a black bean puree, roast carrot, tequila shrimp, green bean sofrito, pickled onions and concon rice.

Dessert: Dolce de leche – Crème Catalan of dulce di leche and coconut with a hint of sea salt, topped with a peanut brittle ice cream.

Everything was to-live-for yummy!!