Case Studies

Commissioned by Wiesje Lifetime Events, we provided the culinary elements for a spectacular end-of-year party with a Winter Wonderland theme. Wiesje Lifetime Events handled the organization, styling, and musical entertainment, bringing the concept to life in every way.

For this party, we created a cozy après-ski atmosphere, complete with a wide selection of food and drinks that perfectly matched the theme. The highlight was our food trucks and food courts, where guests could enjoy delicious winter dishes.

A special feature of this culinary experience was the use of a Swinggrill, where delicious curry sausages were prepared on the spot—a nod to authentic ski lodge classics. In addition, there were fresh flammkuchen, stews, and Swiss raclette. For dessert, we served delicious, freshly made apple strudel. A perfect blend of comfort and conviviality! A standout feature during the party was the ice bar, which doubled as a cocktail and shot bar!

The result was a delightful event where theme, atmosphere, and cuisine came together perfectly. An end-of-year party that employees will look back on with a smile for years to come.

This special dinner took place during the 10th CMO Talk at the Schouwburg, where marketing directors gather to share knowledge, find inspiration, and network.

The guests took their seats in the hall and were welcomed with a lovely speech. When the curtain opened, the surprise was revealed: a beautifully set table on the stage, where everyone was invited to take a seat.

The stage was beautifully decorated with tall floral arrangements and warm lighting, creating an intimate and stylish setting. During dinner, guests enjoyed special performances, including an opera sung from the balcony and beautifully illuminated.

Before the evening began, guests were given a tour of the theater, with a different appetizer served in each room. The dinner concluded with a walking dessert, allowing plenty of time for conversation and getting to know one another.

Photographer: Jelle Draper

In collaboration with Han’s on Board, we had the pleasure of organizing a wonderful evening for Lubbe Lisse to celebrate their 125th anniversary. The evening became even more special when this wonderful family-owned business received a royal honor.

Guests were welcomed with a glass of bubbly in a beautifully decorated room filled with flowers. Together with Han’s on Board, we arranged the entire setting, with a large bar serving as the centerpiece.

The food trucks were set up for dinner, and everyone could choose what they wanted to eat. Throughout the evening, we went around serving drinks and snacks.

As a fun surprise, there was a dessert wall where guests could ring a bell to have a dessert appear.
The evening ended on a festive note with a saxophonist, sing-alongs, and fireworks.

A warm, cozy evening that was the perfect fit for Lubbe Lisse and their anniversary.

Photographer: Martine Goulmy

We recently hosted an exclusive dinner for one of our long-standing clients in the charming Garden Room of the Art Museum. The space was decorated with tall floral arrangements in light summer hues, which gave the setting an elegant and warm atmosphere, perfectly suited to the season.

The meal began with swordfish tataki paired with a refreshing carrot tartare. This was followed by a smooth celeriac and apple soup, a surprising and subtle flavor combination. The main course consisted of tender veal tenderloin with celeriac. Finally, we were served dessert: a light blackberry crème chiboust.

From the welcome to dessert, we carefully tailored every aspect of the catering to the season and the venue. It was an evening where flavor, ambiance, and summery sophistication came together.

Photographer: Danja Vermeulen

In collaboration with Trefpunt, we created a global food court featuring live cooking stations for Lely’s Future Farm Days. At the various food stations, the 450 guests couldenjoy the most delicious dishes, ranging “from Italy to Asia and from South America to French cuisine.” There was something for everyone, all prepared on the spot by our chefs.

The next day, the food stations got a new twist: each station was assigned its own lunch specialty, such as colorful poke bowls, deluxe sandwiches, fresh salads, and hot dishes.

With the food station concept, we responded to the "Future Farms" theme: thinking ahead, making the most of available resources, and continuing to innovate.

Photographer: Nico Alsemgeest

We organized a dinner event with a traditional Dutch theme for a government ministry, specifically for the international guests in attendance. The guests walked in along a large orange carpet, surrounded by beautiful Dutch flowers that created a festive atmosphere. Upon arrival, they were welcomed with a glass of Haags KruidenBagguh, a local drink that immediately evoked a sense of Dutch culture.

The tables were decorated in Delft Blue, with orange water glasses adding a cheerful touch as a lovely finishing touch.

We collaborated with local businesses to incorporate the Dutch theme into the culinary experience as well. For example, the menu featured a fresh, green Westland gazpacho as a starter. In a large kitchen, the kitchen staff prepared and served no fewer than 420 dishes.

During the evening, guests were treated to special themed appetizers. A saxophonist provided live music, which added to the festive atmosphere.

The Westland Boxing Gala is much more than just a sporting event. It is a unique charity gala in which Westland business owners step out of their comfort zones and take on a sporting challenge. Under professional guidance, they undergo an intensive, months-long training program that prepares them both physically and mentally for an official boxing match. All with one goal: to raise money for local charities in the Westland region.

Together with local partners, we put on an impressive evening that combined sports and entertainment. While the excitement built in the ring during the boxing demonstrations, guests were treated to a local three-course dinner that was perfectly tailored to the program.

We were in charge of the culinary aspect. Behind the scenes, 550 plates were prepared and served. It was an evening full of energy, competitive spirit, and flavor, where boxing, culinary art, and supporting a good cause came together.

An evening to look back on with pride.

Photographer: Martijn van Leeuwen

Commissioned by McDermott, we had the pleasure of organizing the Christmas event for the second year in a row. For this event, we handled the entire experience: from finding the right venue to the complete setup of the Christmas market, the furniture, the decorations, the evening’s entertainment, and, of course, the culinary offerings.

Together with local businesses, we created a charming Christmas market where employees could put together their own holiday gift baskets. The market offered a wide selection of artisanal products, personalized gifts, and local specialties, all carefully curated by local businesses.

In addition to shopping, the event was rounded out with lively live music, a fully decorated Christmas setting, and a buffet-style dinner. This allowed employees to enjoy a warm and festive Christmas atmosphere without having to leave the premises. This concept combined a sense of togetherness, sustainability, and originality, creating a unique Christmas experience for the entire team.

Photographer: Danja Vermeulen

We organized a charming housewarming party for Wiesje Lifetime Events at the Vinkeveense Plassen.

After visiting the venue, we put together a customized proposal, fully tailored to the host’s wishes. The reception began with a glass of Ruinart Blanc de Blancs, followed by oysters and a standing reception, with some of the food prepared on Big Green Eggs.
In addition, we selected complementary wines and provided a cocktail bar featuring delicious cocktails and mocktails. Our staff ensured that the guests wanted for nothing.

Wiesje Events handled the planning, styling, and musical arrangements, making it a complete and unforgettable experience.

Photographer: Menno Ridderhof

Escher in het Paleis is The Hague’s city palace, with a fairy-tale charm and a rich history. Located on the most beautiful avenue in the Netherlands, the Lange Voorhout, it was the perfect venue for a renowned construction company’s New Year’s reception.

After a welcome reception featuring appetizers and a celebratory glass of sparkling wine, the guests were given a tour of the museum. They were then welcomed into the Ballroom, where they enjoyed a cocktail reception surrounded by the masterful works of M.C. Escher. The combination of history, culture, and art ensures that the guests will not soon forget this event.

Commissioned by LUSH Events, we had the pleasure of hosting a walking lunch for Nemag’s clients at their new office in Zeeland. For the lunch, we created a custom menu featuring local Zeeland products and provided live cooking on-site by preparing signature appetizers in collaboration with Dutch Wasabi:

• Fermented pear, Tomasu soy ponzu, and “Dutch wasabi”
• Tomasu soy marshmallow, citrus gel, and “Dutch wasabi” tempura

On Saturday, we hosted an early brunch for Nemag’s employees, followed by an open house later that day. For the open house, we created a lively food market featuring various food courts and food trucks. While enjoying snacks and drinks, guests were able to admire the new office building!

Photographer: Danja Vermeulen

At Restaurant Gember, we had the pleasure of hosting a special dinner celebrating The Hague for the City of The Hague. The evening began with an informal reception, followed by a plenary session, after which the guests took their seats for a dinner that celebrated the city and its flavors.

The specially curated Hague menu was a tribute to local ingredients and classic flavors with a contemporary twist. The appetizer consisted of Scheveningen fish tartare with za’atar and carrot tartare.

The main course consisted of fillet of beef and a veal “beschuitstuitah,” served with a veal gravy featuring a reduction of Haagse Broeder. Smoked and candied potatoes, artichokes, braised leeks, and mini Roma tomatoes rounded out the dish, giving it a distinctively Hague-style flair.

The dinner concluded with a classic Hague-style bluff with a modern twist.

An evening where socializing, substance, and culinary tradition came together, with The Hague’s menu serving as the unifying element.

Photographer: Fleur Beemster