{"id":3739,"date":"2021-03-25T15:45:15","date_gmt":"2021-03-25T14:45:15","guid":{"rendered":"https:\/\/driessenfood.nl\/nl\/nieuwsartikel\/uitnodiging-cressperience\/"},"modified":"2025-04-02T09:31:59","modified_gmt":"2025-04-02T07:31:59","slug":"uitnodiging-cressperience","status":"publish","type":"post","link":"https:\/\/driessenfood.nl\/en\/nieuwsartikel\/uitnodiging-cressperience\/","title":{"rendered":"Invitation Cressperience"},"content":{"rendered":"

Together with Koppert Cress, we offer you and your team the chance to participate in the live Cressperience on Thursday, April 8 from 10:00 AM to 12:00 PM.<\/p>\n

Not only will you taste, experiment, and discover with Eric Miete, culinary advisor at Koppert Cress, what nature has to offer, but our head butcher Gertjan Kiers will also be present to enhance your knowledge of lamb meat. Knowledge that comes in handy in the kitchen for the daily purchasing and preparation of fresh products.<\/p>\n

Free tasting package<\/strong><\/p>\n

Beforehand, you will receive the Cressperience box for 5 people from us. In addition to containing a wide selection of eight cresses and fourteen specialties from the Koppert Cress range, we add a number of lamb products.<\/p>\n

This box also includes a poster and a pipette with Oyster Leaves powder, Kaffir Lime Leaves powder, and Shiso Purple Vinegar.<\/p>\n

Will you join us?<\/strong><\/p>\n

You can easily sign up by sending an email to marketing@driessenfood.nl<\/a>. You can register until April 2 at the latest, but don\u2019t wait too long because the number of places is limited.<\/p>\n","protected":false},"excerpt":{"rendered":"

Together with Koppert Cress, we offer you and your team the chance to participate in the live Cressperience on Thursday, April 8 from 10:00 AM to 12:00 PM. Not only will you taste, experiment, and discover with Eric Miete, culinary advisor at Koppert Cress, what nature has to offer, but our head butcher Gertjan Kiers […]<\/p>\n","protected":false},"author":1,"featured_media":1225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[93],"tags":[],"dipi_cpt_category":[],"class_list":["post-3739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nieuws-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/posts\/3739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/comments?post=3739"}],"version-history":[{"count":2,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/posts\/3739\/revisions"}],"predecessor-version":[{"id":3741,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/posts\/3739\/revisions\/3741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/media\/1225"}],"wp:attachment":[{"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/media?parent=3739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/categories?post=3739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/tags?post=3739"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/driessenfood.nl\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}