Monthly Suitcase Economy Brunch #3

Monthly Suitcase Economy Brunch is a testing ground for experimenting with relation, translation, economic models and time through the preparation and serving of food. Every brunch is prepared with ingredients moved from one place to another via suitcases, that informed a history of food bartering. The lifespan of these produce is often extended through a fermentation or preservation process.

The Menu

Zoôrvleis or kieëskrokèt with friete, spruutjes, appelemós and Limburgse maosterd, as a dessert flaai.

(Beef stew with cheese croquette, fries, sprouts, apple sauce and Limburg mustard, and as a dessert pie).

Price

10 euro, or 5 euro (drinks not included) if you exchange either a homemade fermented or preserved product, harvested produce from your own garden, or a specific ingredient for cultural dishes

Time

11.00-15.00 or until we run out

Location

Suitcase Economy / Ground Floor, Kunstinstituut Melly, Witte de Withstraat 50, Rotterdam

*Monthly Suitcase Economy Brunch #3 includes pear jam and fig jam made by Zahra Cherfa and Aïda Sidhoum, brought from Djemaa Saharidj, Kabylie; potatoes and apples are brought from Grad van Enckevort in Sevenum.

For this edition, Riet Wijnen is cooking together with Nel van Enckevort, her mother. The menu brings together recipes rooted in preservation traditions from their region, Limburg. Whilst zoôrvleis is not a preserve itself, it stems from a preservation tradition of the Romans, who pickled meat in vinegar to extend shelf life. A key ingredient is kroêt, which is a word for the apples that fell off the tree as well as the product that was made with it, a very thick, syrupy apple.

The next edition of Monthly Suitcase Economy Brunch takes place on February, 28 January 2026.