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    Flower Power

    50 Hours in Amsterdam: Being hit by a car doesn't deter Houston couple from rolling through the tulips

    Jane Howze
    Apr 20, 2017 | 11:00 am

    A bucket list trip for flower lovers is Holland’s Keukenhof Gardens which, for eight weeks each spring, opens its doors to one million visitors coming from the all over the world to view Europe’s largest garden. Located some 20 miles south of Amsterdam in the village of Lisse, an 80-acre landscape masterpiece is planted with seven million bulbs each year. But Keukenhof is so much more than just flowers.

    My husband and I were looking forward to a tulip pilgrimage to Keukenhof this spring, but life has a way of throwing curve balls into the best laid plans. A week before our departure date, while walking home from dinner, we were run over in a crosswalk at Kirby and West Alabama. I suffered a broken left leg, a broken right foot and a badly cut eye (along with other indignities).

    The emotional injuries were equally serious, and staying home seemed like our only option. We canceled our trip, and spent the next two weeks visiting surgeons, therapists, and a whole cadre of caring people committed to putting us back together again. I returned to work in a wheelchair, although the look of horror on my employees’ faces made me think it was better to work from home.

    Although we had canceled our trip, we had not forgotten it.

    Every day I peeked in on Keukenhof's social media accounts and watched in wonder as the bulbs started to bloom. I mentioned it to several friends who said, “Oh, just go next year.” Sure I could, but the shock of the accident left me not counting on tomorrow, let alone next year.

    With my surgeon’s blessing and enough frequent flier miles for flat-bed seats, we rebooked our trip for Easter weekend, knowing that it would be a different experience now that I was officially a handicapped traveler.

    The Flight

    Traveling in a wheelchair is not as difficult as one might think. For the most part, United Airlines handles wheelchair travelers quite well. The only difficulties were feeling vulnerable, because I was totally dependent on others to get me to the plane, feeling anxious that someone would inadvertently run into my broken leg, and feeling self-conscious about my infirmity. Safely ensconced in my seat, I had the executive meal option and went to sleep. Amsterdam’s airport personnel met me at the gate and whisked me through customs. It was a snap.

    The Hotel

    We chose the Conservatorium, a five-year-old hotel converted from a music school (hence its name) and before that a 19th century bank building. This 129-room luxe modern hotel is located in the heart of the museum district across the street from the Stedelijk Museum, a three-minute walk from the Van Gogh Museum and Rijksmuseum, and five minutes to Amsterdam’s canal system.

    The hotel's three-story lobby combines the building's original stone and brick facade with walls and ceilings of glass, a steel staircase and smashing green chairs scattered throughout. The vibe is modern, hip and sophisticated, but totally lacking in pretense or stuffiness.

    The hotel’s Guest Services (a modern take on the classic concierge) arranged for a Mercedes to meet us at the airport with a wheelchair, and assigned us a room with a large sink at wheelchair level and a large rainfall shower designed for two with a bench and no doors — solving a big challenge for wheelchair guests. Our room had skylights, a deep rectangular free standing tub and heated bathroom floors. Both nights of our stay, we returned to our room to find a large chocolate Easter bunny, compliments of the chef.

    Day One: An Afternoon of Touring

    Because of our time limitations, we could only visit one museum, and we chose the Stedelijk, with its impressive collection of modern art. We enjoyed the de Koonings and the Mondriaans, along with the hip three-dimensional and mixed media exhibits.

    It doesn’t get dark in Amsterdam until after 8:30 p.m. this time of year, and we took advantage of the daylight to tour the canals after the museum closed. Our unfailing Conservatorium Guest Services arranged a small, enclosed (and yes heated) boat tour. This tiny jewel of Dutch craftsmanship was built in 1913 and although it would easily accommodate 10 passengers, we had it to ourselves. Our knowledgeable captain showed us Amsterdam from the water until we ran out of light. Because we had walked (and rolled) to the canal, our Guest Services host awaited as we docked and escorted as back to the hotel.

    Day Two: Keukenhof Gardens

    Keukenhof is easy to get to by public transportation. Buses leave regularly from the Amsterdam airport, and take about 45 minutes. Because I was wheel chair bound, our hotel arranged for a car and driver to take us. Our driver was native and knowledgeable, and took us though the back roads through the tulip fields.

    Words cannot describe how stunningly beautiful these multi-colored fields are as they come into view with row after row of the most beautiful flowers imaginable. We gasped with delight. It is the same thrill that visitors to Africa have when they see their first elephant or leopard. This was our prelude to Keukenhof.

    It was cloudy and cold — a brisk 50 degrees. Rain, though a threat, never materialized. We stayed three and one-half hours, though you truly need at least a full day to savor everything.

    Keukenhof is more than tulips. Each December, Holland’s growers plant seven million bulbs representing more than 800 varieties of tulips, hyacinths, daffodils, narcissus, lilies, crocus, anemone — the list is endless — in a rainbow of colors and collage of shapes. This park (yes, you can bring your dog) combines lakes, canals, waterfalls, and outdoor art (and of course a windmill), with a broad expanse of trees, perennials and greenhouse exhibits, artfully joined by easily accessible paths and walkways, leading to several family-oriented concourses offering food, music and entertainment.

    In this setting, landscape artists create an entirely new thematic design each year for the eye-popping display of flowering bulbs, so that each spring’s experience is new. This year’s theme is "Dutch Design," which is a tip of the hat to Dutch innovation and style. Neither words nor pictures do Keukenhof justice.

    The point-counterpoint structure of the gardens is stunning: The seasonal and temporary flowers against the backdrop of permanent landscape and mixed medium sculpture; the fresh but fragile strawberries contrasting with a calliope older than any of us, both being enjoyed by old and young alike. Add to that five restaurants and a petting zoo and you have sensory experience to savor for a lifetime.

    There are four large, permanent buildings — greenhouses — each with its own theme. One building featured roses of every conceivable color and variety as lecturers offered tips for those of us hoping to gain a green thumb from the visit. And who knew there is actually a red, white and blue rose?

    Another building was devoted to orchids. Most interesting about each of the buildings was the backdrops against which the flowers were featured. Many of the roses were positioned against a 1960-ish Dutch roadster while some of the orchids contrasted with a Dutch-designed bright yellow art deco sofa.

    Although we visited the gardens on Easter Sunday and to be sure, it was crowded, there was enough room to capture a moment of solitude. The crowds were polite, friendly and the most camera-ready group I’ve seen. I can envision thousands of 2017 holiday cards with selfies in front of the tulips. Our day ended with our driver picking us up with what else — a bouquet of tulips — as a remembrance of our day at Keukenhof.

    Our return to Houston was a breeze and in retrospect the trip seems almost like a dream. Every journey offers many lessons and memories. Mother Nature is a great healer and traveling is good for the soul and an injured body. And the next time someone tells me to take time to smell the roses, I will assume they mean the tulips and hop on a plane to Keukenhof.

    A field of red tulips greets visitors as they enter the garden.

    Red Tulips
    Photo by Jane Howze
    A field of red tulips greets visitors as they enter the garden.
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    Notes from a chef

    Globe-trotting Houston chef reviews Noma's $1,500 Los Angeles pop-up

    CultureMap Staff
    Oct 9, 2026 | 4:00 pm
    David Skinner Noma Los Angeles
    Courtesy of David Skinner
    Pink pepper Dungeness crab.

    [Editor’s note: When David Skinner, chef and owner of Kemah’s celebrated eculent and Ishtia restaurants, offered to share his experience eating at one of the world’s best restaurants, we said, of course. Read on for his experience at Copenhagen restaurant Noma’s pop-up in Los Angeles that took place this summer. Take it away, David.]

    The crab was alive a few minutes before I ate it.

    Just before service, the kitchen broke down a Dungeness crab and set it over open charcoal, the downtown Los Angeles skyline behind the smoke. It came to the table wreathed in dried pink pepper branches, with a butter sauce built on the same pepper. I've eaten crab all over the world — this was maybe the best crab ever.

    That was the first of 17 courses at Noma LA, and the best bite of the afternoon. Leading with your best shot is either confidence or a statement. By the end of lunch, I'd decided it was both.

    The residency had begun in turmoil. Founder René Redzepi stepped away from the residency the day it opened, following a news investigation into allegations of demeaning treatment of staff — conduct that had been discussed in industry circles for years. Protesters gathered at the gate that day. The kitchen, led by Pablo Soto, carried on through the residency's close on June 26.

    I went for lunch at the Paramour Estate, the 1920s Mediterranean mansion in Silver Lake that Noma called home for 16 weeks. For more than 30 years, I've traveled the world in search of culture, a little mystery, and always food, eating everywhere from strangers' kitchen tables to three-Michelin-star dining rooms.

    As the chef behind eculent and Ishtia in Kemah, I also eat with a cook's eye — which means I'll tell you what was brilliant and what was oversalted. Noma LA had a little of both, but after a half dozen meals at Noma over the past 10 years, I can say this one was a standout.

    The setup

    The logistics alone are remarkable. Noma relocated roughly 130 staff members and their families to Los Angeles and built a pantry sourced within 300 miles of the mansion. Lunch ran 17 courses over about four hours at $1,500 per person, including beverages and gratuity.

    Chef Soto greeted us at the entrance with the full kitchen staff, a Noma tradition. By the time I arrived, the protesters were long gone, and the brigade seemed to be cooking with a sense of relief.

    Rather than choose between the wine pairing and the nonalcoholic program, we asked our server, Mara, to mix the two course by course. She nailed it, moving from a sparkling rose-and-pink-pepper drink to a bright cherimoya lemonade to a 25-year-old Tony Coturri zinfandel from Glen Ellen that became the table's favorite pour.

    The standouts

    The crab. It opened the meal, and nothing that followed topped it. The pink pepper did double duty with the dried branches perfuming the shell, the butter sauce carrying a gentle heat — the sweet, smoky meat needed nothing else. Alongside came a 2022 Phelan Farm chardonnay from Rajat Parr's Cambria operation: white Burgundy in spirit, California in its bones.

    The cactus. Pickled tacinga cactus, marinated in Oaxacan mezcal and citrus and crowned with honeypot ants, arrived beneath a live cactus paddle with a eucalyptus handle.

    The acorn. A single braised acorn, glazed with black pepper, sat atop an uni custard made with Santa Barbara sea urchin and caviar in hoja santa oil. The server described it as a nod to California's Indigenous peoples. As a Choctaw, whose ancestors relied on acorns for thousands of years, I felt that one. It was also the most technically accomplished savory course of the meal.

    The seaweed and clams. Six varieties of Southern California seaweed with butter-kissed clams tasted like the coast itself. This is Noma at its best: not interpreting California so much as listening to it.

    The tuna eye. I've eaten cod eye at Noma in Copenhagen, but this version was way better. The kitchen removed the tough cornea, replaced it with a thin disk of kumquat, and served the eye chilled inside a ruby-red banana flower bract. Rich and gelatinous, it's eaten in one bite. When our table wondered aloud where the rest of all that tuna goes, Mara had the answer: family meal for the staff.

    The kelp mole. Grilled greens, a squash blossom stuffed with huitlacoche, and an artichoke on its stalk arrived with tortillas from Komal, one of Los Angeles's top heirloom molinos, paired with a mole built on kelp.

    Between the acorn, the cactus, and the mole, a question kept surfacing: what does it mean for a Danish kitchen to arrive in someone else's pantry and cook as though it has always been there? Some of these ingredients have fed Indigenous and Mexican cooks for centuries. Noma handled them with obvious respect and real curiosity. Sometimes, though, the line between homage and borrowing comes down to whether you're willing to say the name out loud.

    Dessert kept the surprises coming, including a macadamia custard served in a sunflower whose base turned out to be beeswax. The finale arrived as a bundle of ferns tied with string. Diners snip it open with tiny scissors to find a chocolate cookie and a fortune inside. Mine quoted Nietzsche: You must have chaos within you to give birth to a dancing star.

    Nietzsche, at $1,500 a head, in a Silver Lake mansion, from a kitchen whose founder walked away on opening day while protesters stood at the gate. The kitchen knew exactly what it was doing.

    The full menu, course by course

    For those keeping score, here's the complete lineup.

    Pink pepper Dungeness crab
    Daylily crab dumpling — The rest of the crab, tucked inside a trumpet-shaped daylily with buds plumped in crustacean liquor. The flower dominated; the crab was the reason to eat it.
    Chilled lobster broth — Spiny lobster stock, dashi, and elderflower oil served chilled in the lobster's own coral-colored shell. A palate reset dressed as a course.
    Spot prawn with matcha — Served in real seaweed, the head filled with smoked pumpkin paste for sucking, the tail painted with matcha. Paired with the 2024 Verso from Caleb Leisure in Sebastopol.
    Sea urchin custard and braised acorn
    Cactus with mezcal
    Ragout of California botanicals — Seasonal greens, peas, and herbs in a warm, quiet preparation, tied together by a hint of horseradish.
    SoCal seaweed and clam
    Tuna neck — Minced tuna neck in a koji-inoculated steamed bun with the texture of suede, topped with translucent shards of dried chicken-stock skin. Paired with the 2000 Estate Zinfandel from Tony Coturri.
    Tuna eye
    Black pearl rice steamed in avocado leaf — Ringed with pistachio oil and scattered with dime-sized macadamia slices. Humble ingredients in the spirit of California great Jeremiah Tower.
    Morels with habanero and yuzu — Sierra Nevada morels on turkey-tail mushrooms over hot stones. Bright and spicy, but heavy on the salt.
    Greens and grilled artichoke in spiced kelp mole
    Cherimoya and lemongrass — A green cocoa butter shell shaped like a cactus, hiding a smooth cherimoya ice cream. A California fruit most California menus ignore.
    Macadamia milk custard and pistachio — Topped with heirloom Hong Kong kumquats from a handful of research trees that fruit four weeks a year, served in a beeswax-lined sunflower.
    Silver Lake fortune cookie — A Chiapas chocolate mousse cookie garnished with insects, hidden in a bundle of ferns you cut open with tiny scissors. Fortune included.

    The misses

    Not every course landed. Morels with habanero and yuzu were oversalted, and some presentations were delivered too quietly to catch the full story. At $1,500 a seat, the storytelling should be as confident as the cooking.

    The verdict

    Having now eaten Noma's traveling editions in Tulum and Los Angeles, I'll offer an opinion that may be unpopular in certain circles: the pop-ups are better than Copenhagen. Maybe it's the hunt for new ingredients, or the urgency of a 16-week run in a borrowed house. Whatever the reason, the results are hard to argue with. I put that theory to the test in August, when I returned to Noma on my birthday, three days after it reopened with Soto at the helm. More on that meal soon.

    Noma LA wasn't really a restaurant. It was an argument about a place, made in food, by people who flew 6,000 miles to make it. The argument was frequently brilliant, occasionally presumptuous, and closed with Nietzsche in a fortune cookie. On balance, it won.

    ----

    David Skinner is a James Beard Award semifinalist for Best Chef: Texas and the owner of eculent and Ishtia in Kemah. He also writes the culinary travel journal Destination Eater on Substack.

    David Skinner Noma Los Angeles

    Courtesy of David Skinner

    Pink pepper Dungeness crab.

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