Dinner with

Isabel Boerdam

‘Healthy, conscious and enjoying life to the fullest’ is stated in the foreword of the book by Isabel Boerdam. That book, ‘The Hip Vegetarian’, has recently hit the shelves and a hip vegetarian is exactly what Isabel is. When it comes to vegetarian food, the dusty thought of only eating tofu and sunflower seeds often arises. Isabel shows the other side, the hip side, the fun side, and she also demonstrates how important it is to pay attention to your food and to the act of eating it. There is so much more deliciousness to cook with just plant-based products. And it’s good for your body too. Time for a Dinner with.

Where in the world is your favorite restaurant?

‘Wow, great opener, that’s a tough choice! Wherever I go, I can fall in love with a restaurant. Searching for my perfect hotspot all over the world is truly a pastime – I actually spend my vacations eating and drinking. The restaurant I have the best memories of is a restaurant in Zurich (Switzerland). It’s a kind of intimate inn with a fantastic Italian kitchen and wonderful wines. There’s a man in the kitchen and his wife is a great hostess. They are only open from Monday to Friday and are always full. They are always in the mood, there’s a fantastic atmosphere, and they really have a sense of hospitality. From the first minute, you have a good glass of wine and a nice bread on the table. Only then can I relax and the party begins.’

And who would you really like to have dinner with? It can be anyone.

‘I would love to have dinner with Hiske Versprille, the restaurant reviewer for PS Parool. I’m so curious about what she pays attention to and how she views all aspects of a restaurant. It would be super inspiring to talk to her about that. I always wanted her job and secretly I still think it would be amazing to evaluate restaurants on their vegetarian cooking skills as expertly as she does. On my blog, I do that every week, but it’s just different. I could learn a lot from her.’

Where do you prefer to sit in a restaurant?

‘That’s a long story, haha. As a six-year-old girl, my father often took me to restaurants and it was always about the table. We never sat at the spot that was assigned to us, and once we were seated, the table might need to be turned a quarter turn or the chairs shifted. I inherited this from my father. Undoubtedly annoying for the table company, but in the end, you sit there the whole evening, so it just has to be right. Everyone wants a view of the restaurant (and not to look at a dead wall), not at a table that’s too big so you can hear each other well (preferably a bit too cozy), not too close to an entrance or exit or toilet, and as a cherry on top, preferably in a corner. Sorry!’

What do you always hope is on a menu?

‘Vegetarian dishes with vegetables in the lead role that surprise me. I always hope that the vegetables are the flavor makers and not the cheese or the sauce. I prefer to see it as pure as possible. I also get very happy from vegetables in desserts. That may sound strange, but such a sweet-savory combination is so delicious, light, and fresh as a finish. Better than a sugar butter bomb if you ask me.’

Are you a bit satisfied with the vegetarian options on the menu?

‘It’s really getting better and better. Such a difference from a few years ago! Many restaurants now give vegetables the same chance as fish and meat. The best initiative I’ve come across lately is that I see standard vegetarian dishes on some menus and you can choose fish or meat as a side dish. It can’t get better if you ask me. This way, people can experience that fish and meat are really not necessary to eat well. Vegetables are in the spotlight here. That makes me happy!’

And is there something you really dislike? If so, tell me.

‘I can get really annoyed by a lack of knowledge about the food, the preparation, or the products. That you ask the staff what something is and they really don’t know. Or that you, as a vegetarian, are expected to eat soup based on chicken broth. I greatly appreciate it when there is attention to detail and understanding for different dietary wishes. When it’s mentioned which cheeses are plant-based and that the dessert is made with agar agar, I consider that real service and knowledge of the product!’

Do you find your way on the wine list?

‘I find wine very important. For me, no dinner without a good glass of wine, it makes it a lot more festive and you can also enjoy something in between meals. Wonderful! After my high school years, I worked for a while in the service of a nice restaurant with an extensive wine list, so I learned a lot there. I wouldn’t dare say that I really know a lot about it, but I do know what I like and I can usually find my way around any wine list. Moreover, I’m very stubborn, so I usually choose them myself, even with my father or friend at the table. A lot of choosing and tasting, that’s how you keep learning.’

Starter or dessert?

‘Appetizer!’

And, let’s say, you’re cooking for a date for the first time. What’s on the table? Veggie, right?

‘Probably something I’ve never made before, haha! I seize every special occasion to experiment with something new and actually only cook mindlessly what favorites during the week. When I have time to spend a little longer in the kitchen, I always try new things. Then I always have a story at the table and if it fails, the ice is immediately broken. You can laugh, you drink an extra glass of wine.’

What fun project are you currently working on?

‘My book ‘The Hip Vegetarian’ was published two months ago and now all sorts of incredibly fun things are coming out of it. It has inspired me to give my blog a new look, matching the design of my book, and I still write on it every day together with an enthusiastic team. In addition, I do many presentations, workshops, and interviews, but I am also increasingly being asked to advise companies or restaurants on product development or the menu. I find that fantastic to do. Slowly, I’m becoming a bit of a vegetarian expert in the Netherlands. I dream of growing a lot in that.’

You can find the book ‘The Hip Vegetarian’ here buy tickets.