Where Listening Meets Tasting

On Friday, September 25th, 2026, we launched a brand new format at Treehouse NDSM: Live at Our Place, a monthly series designed to transform live music into an experience you can both hear and taste.

Rather than staging a traditional concert or a standard dinner, I wanted to create an intimate encounter where food acts as a narrative tool. As a visual artist and plant based chef, my role for each session is to dive deep into the music, cultural roots, and personal stories of the performing artists, translating their universe into two exclusive bites: one savory and one sweet. Every ingredient, texture, and flavor profile is crafted to resonate directly with the soundscapes unfolding on stage.

"For every session, food takes center stage as a narrative bridge, translating the identity and atmospheric nuances of the performing artists straight onto your palate."

The Lineup and My Culinary Pairings

🎷 Kasper Rietkerk (UK and NL) — Modern Jazz and Atmospheric Soundscapes

The Pairing: The Island Slider (Savory)

The Story Behind the Bite: To honor Kasper, I looked toward London iconic street food culture and the classic fish sandwiches found around UK jazz clubs, paying tribute to the city that played a central role in shaping his career. I wanted the ocean inspired nori crust paired with the pillowy softness of the bun to mirror the exact balance of rich structure and effortless space found in his album The Island.

What I Served: An oven baked tofu fillet wrapped in crispy seaweed nori, tucked into a soft vegan brioche bun with my house made dill and lemon tartar sauce and fresh mixed greens.

🎸 IRT (Inti Trio, CL and NL) — Acoustic Jazz and Chilean Improvisation

The Pairing: El Maní Acústico (Sweet)

The Story Behind the Bite: Inspired by Inti roots in Santiago, Chile, this glass verrine celebrated maní confitado, the aromatic caramelized and roasted peanuts sold on the bustling streets of the Chilean capital. Building the dessert in distinct layers allowed me to mirror the warm, organic textures of an acoustic trio, blending earthy crunch with smooth, improvisational tones.

What I Served: A glass verrine built on a crunchy base of crushed oats and toasted walnuts, layered with silky plant based milk cream, dusted with raw cacao, and finished with a light, salted peanut foam.

An Intimate Beginning

Watching the audience taste the London street food tribute while Kasper saxophone filled the room, and then savor the Santiago peanut foam during IRT acoustic improvisations, confirmed everything I hoped this series would become. Food and music share the exact same language: rhythm, memory, and emotion gathered in one room.