Head chef Zoë Verloop has prepared a mouth-watering four course menu to be served in our theater before the show. Her Fresh American Menu is a mix of walking dinner meets sit down dinner. Stand and socialize with your entire group for the salad and soup and then enjoy your main course and dessert while seated at a well dressed table.

Zoë is the initiator, owner and beating heart of De Laurier, the creative cooking studio that provides special catering, cooking classes and operates a delicious food truck at festivals and culinary events around the country. Note that food and drink packages don’t include show tickets. Prices are ex VAT. Food and drink packages are available for groups of 10 or more people.

Let me know how I can organize your event. I can be reached at or call me at +31 20 217 0400.

Chelsea van de Meerendonk
Chelsea van de Meerendonk


Boom Chicago has created three options to go with your meal. Cheers! Choose one of the packages below or run a tab on the night. Order your drinks and pay at the end of the night. Drink packages start at 18:30 (18:00 on Saturdays with a 20:00 show) and end at ‘last call in the theater’, around 20 minutes before the end of the show. Prices are ex VAT.


The traditional American cuisine has embraced a host of ethnic classics long time ago. For this Boom Chicago menu, De Laurier combines the once-loved classics with international twists.

Caesar salad

This ever presented Classic doesn’t originate from the continent at all. It’s from Tijuana Mexico where Caesar Cardini, an Italian restaurateur,
created it on the Fourth of July weekend in 1924. This version follows the original recipe but much lighter, more refreshing and more lemony.

Corn chowder

Chowder has its roots in the Latin word calderia, which originally meant ‘a place for warming things’, and later came to mean ‘cooking pot.’ A simple dish of chowder, in the past considered to be “poor man’s food,” has a century old history. Nowadays, every state, every town, every restaurant claims their original chowder recipe. De Laurier claims the Boom Chicago Corn chowder recipe.

Classic Vesuvio Chicago Chicken

Chicken Vesuvio, a specialty of the state of Chicago forever. It got its name after it was popularized in the 1930’s by Vesuvio Restaurant. Chicken, lemon, peas and potatoes are the main ingredients with this the chefs of De Laurier have composed a Vesuvio with a Middle eastern twist.

Brownies & Caramel & Popcorn

There’s no doubt that brownies are one of America’s favorite dessert. Chocolate & butter & sugar …. It can’t get any better than that! Popcorn has been known for thousands of years, all over the world from Mexico to Korea. In the early years of the product, popcorn was popped by hand. Its popularity has always been there even during the great depression as it was fairly inexpensive. During WW II sugar rations raised the production and popularity of popcorn as well. Served at Boom Chicago with a sweetened milk caramel and sugar popcorn: it’s our favorite.

Lemon cheesecake

Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates from 4,000 years ago in ancient Greece! The first “cheese cake” may have been created on the Greek island of Samos as a wedding cake as Greek brides and grooms were also known to use cheesecake as a wedding cake. The Classic New York style cheesecake was served with a spongy cake & fruits. In Chicago sour cream is added to the recipe and the Philadelphia cheesecake is known for being lighter and creamier. The Boom Chicago version has a festive sour & sweet taste.

Let me know how I can organize your event. I can be reached at or call me at +31 20 217 0400.

Chelsea van de Meerendonk
Chelsea van de Meerendonk