Hello, dear guests of De Suikertuin! Although we are running a bit late, we wish you a fantastic 2010 with lots of laughter and happiness, health and success in the New Year.
De Suikertuin had a blast on Christmas Eve: there were drinks, snacks and lots of gifts for our team beneath the Christmas tree in the garden and after that, there were a few days off, which made us very happy indeed. On the 31st we threw a party for our regulars, with all of us wearing yellow underwear and jumping across thresholds for `fuku’, good luck. Up till now fuku has been very good to us indeed! No kidding, the party was wonderful, with the giant, 15-liter bottle of Nicolas Feuillatte Brut champagne playing a starring role (see photo).
Our new menu is out, filled with lots of delicious choices and a few more hot lunch options than in the previous edition. Also new will be an addition to the Weekly Specials that you receive per mail: we shall have Weekly Catering Specials. These are party trays for office parties or cocktail parties or cakes as well as pre-selected `cos dushi’ for your birthday celebration `on location’. This menu will vary each week, but you can always make a selection from our standard catering menu, of course.
Our January Newsletter is the first to announce our new cause for our Special for a Good Cause program: in the coming months, the Animal Rights Aruba (ARA) will benefit. Part of the proceeds of our Weekly Special and Wine of the Week (the Arion Wine Company) will go towards this good cause. The ARA is very active in trying to find adoptive parents for rescued and stray puppies, kittens, dogs, and cats. Monique Kuiperi, president of the Autism Foundation (FAA), our previous good cause, will shortly receive a cheque from De Suikertuin.
After Anton Isaac’s great lecture on health, diets and eating habits, we went traipsing through the mind with Dimitri Halley on January 12. There were lots of local guests, who were very interested in the significance of dreams. The journey into the subconscious mind is a trip with lots of surprises indeed.
For now, we have no more news, so this is it. We hope to see you soon at De Suikertuin! Willeke and Gaston
Willeke & Gaston
Bistro De Suikertuin's theme nights have become much-anticipated, a select group of some 60 guests is treated to a three course cuisine menu of a local guest chef.