ID&T and Coca-Cola collaborate for recycling at festivals
26-6-2015
Entertainment company ID&T and manufacturer Coca-Cola have been partners in sustainability since 2012. Together they want to encourage visitors of festivals and events to recycle. This summer they are working together for recycling at festivals in The Netherlands.
Recycling at festivals
ID&T and Coca-Cola are working together at three festivals: Defqon.1, Mysteryland and Welcome to the Future. At each festival there will be a couple of facilities available that will give people the chance to recycle. There will be ‘Green Teams’ walking around the terrain that encourage the visitors to throw their garbage in the right bins and they keep the terrain clean as well. There will also be a recycling-booth present where visitors can learn why recycling is important and how they can contribute.
A successful collaboration
Milou Hamelers, Recycling Manager of Coca-Cola Enterprises, says that they are very happy to work together with ID&T because their festivals attract hundreds of thousands of visitors. “This is a wonderful chance to show our involvement in sustainability and recycling.” she says. In an inspiring way ID&T and Coca-Cola would like to show people that a lot of garbage still has value after being thrown away in a bin.
Start pilot foodtrucks in Amsterdam
24-6-2015
On 29 June, a pilot with foodtrucks starts at 24 locations in Amsterdam. At these locations fifty food-entrepreneurs and their foodtrucks will rotate every half-day.
Foodtrucks in Amsterdam provide ‘Tasty streetfood’
This Monday 29 June the foodtruck pilot ‘Tasty Streetfood’ kicks-off in Amsterdam. At 24 locations in Amsterdam around fifty innovative food-entrepreneurs will sell their food on the streets. The entrepreneurs will change location every several hours taking shifts on the various locations. The city of Amsterdam is the first municipality in the Netherlands that gives entrepreneurs the opportunity to provide street food from foodtrucks at various spots in the city, besides the well-known food truck festivals of course.
Selected from 150 entries
Those interested could apply until 12 March and in total the municipality received more than 150 entries. The initiatives were valued based on a points system that valued food (whether organic, locally produced, innovative), innovativeness of the concept and sustainability.
Locations and Streetfood app
Because the food trucks change location between the various designated spots every few hours, a wide range of street food offerings will be available on every location. When drawing up the rotation schedule, the municipality will take the requests from the owners into account as much as possible. Check the locations on this image or maps.amsterdam.nl/markten. Want to know where your favorite foodtruck is located at the moment? Download the Streetfood app via ‘Reizende Sterren’ (Travelling Stars) http://reizendesterren.org/reizendesterren.org/?p=344.
Changing pop-up location Rotterdam Central Station
18-6-2015
Pop-up food concept ‘Eten Centraal’ opened at Rotterdam Central Station on 16 June. It is a new initiative by The Food Line-up in collaboration with NS Stations. The pop-up location changes every two weeks with another small street food entrepreneur from the city.
Changing pop-up
The Food Line-up was one of the initiators of the street food debate about new permits that would benefit diverse and sustainable street food. Now they’ve set their crosshairs on high traffic destinations like the Rotterdam Central Station. With pop-up stores like ‘Eten Centraal’ railway stations will surprise travellers with a weekly changing selection of several local entrepreneurs. The focus is now on empty shop spaces that require temporary filling at Rotterdam Central. If successful, this may result in temporary fillings of empty spaces at other stations. It makes stations thus even more attractive for everyone.
The Switch
Every two weeks during “the Switch” a new business will build up in the pop-up store. In 46 days, more than seven Rotterdam heroes will serve a diverse menu including Old Scuola Pizza Napolitana, Man met Bril Coffee, Saté man with Toko to go, Fritez Haute friture, Pinky Rose lemonade, Jumble Korean Food and Rotterdam brewers. The website and Facebook will show the complete list of entrepreneurs and time tables.
Groundbreaking
“The pop-up street food concept is truly groundbreaking,” according to Lotte Wouters and Maartje Nelissen. “For the first time a high traffic location like this provides room to small local businesses next to the fixed formulas and usual suspects on locations like these. Travellers can now also enjoy the offerings of local entrepreneurs at Rotterdam Central Station, one of the most prominent places in the city, and taste the identity of the city and its inhabitants. “
Chef Michael Wolf opens Wolf Atelier
17-6-2015
The 31-year-old chef Michael Wolf (Oud Sluis ***, Vila Joya ** and Envy) will officially open Wolf Atelier on 21 June. He does this in 1920 railway bridge transformed into a glass surrounded restaurant next to the Central Station of Amsterdam.
Wolf Atelier
Wolf Atelier is light and spacious, the monumental railway bridge has a characteristic industrial design and is equipped with 80 high glass windows. This workshop offers a 360 degree view of Amsterdam, due to the large amount of plants and earthy tones it looks like an urban garden. The open kitchen and small chef’s table provide constant interaction between Michael Wolf and his guests.
Gallery and Workshop-section at the menu
The menu contains two main sections. The so-called Gallery-section of the menu lists some of Michael Wolf’s current signature dishes such as ‘lacquered pork belly with fried langoustines, carrot cream and a sauce of spices.’ The Workshop-section is to pre-test dishes and consists out of experiments and cool innovations. After feedback from guests, only the best dishes will be continued in the ‘Gallery-section’ of the menu.
Chef Michael Wolf
Michael Wolf: “This workshop space is tough and metropolitan, the ideal setting to strive for perfection. Everything must be right, really. Not only the food and wine but the ambiance, the music, the service and the cocktails as well, each telling its own story. I can’t judge whether I ask too much from myself and my team, the only thing that matters is that I’ve lived up to this moment since I was fifteen and can’t wait to start!”
To beef or not to beef butcher’s brunch
12-6-2015
Top chef Erik van Loo ** serves a butcher’s brunch with three butchers at Parkheuvel in Rotterdam on 19 July.
Butcher’s Brunch
On Sunday 19 July butcher’s son Erik van Loo hosts a unique brunch with three butchers by the name of ‘To beef or not to beef’ at restaurant Parkheuvel. Herman ter Weele from Butchery ‘Ter Weele’ in Oene (GE), demo butcher Gertjan Kiers and culinary connoisseur Ernest Lebouille will join forces and will bone the meat live at the premises. They will give explanation and tell stories about the meat and boning craftmanship.
Erik van Loo
During the documentary ‘De Smaak van de Ziel (translated as ‘A Taste of the Soul’), it became clear that van Loo had much interest in meat because he is a butcher’s son. The idea for the brunch began when he got reactions about this after the documentary was premiered.
Tickets To beef or not to beef
‘To beef or not to beef’ begins on 19 July at 12:30 and lasts until 17:00. An all-inclusive brunch including drinks costs € 150, -. After the boning from head to tail by the butchers, van Loo will make ten to twelve dishes with the meat. The tickets are sold via the IENS website and there are 120 tickets available.
About IENS CarteBlanche
IENS CarteBlanche is a culinary event where a renowned chef gets the chance to perform a special concept for one day. That may be something with his favourite ingredient, something at a particular location or something completely different from what he normally does in his restaurant. The chef will at get a complete carte blanche. Unique events for food lovers!
Last year there was already a CarteBlanche at Parkheuvel, when the theme was based on the renovation of the restaurant.
Maastricht pampers guests
10-6-2015
Several visitors of Maastricht were, totally unexpected, pampered last weekend.
Welcoming Maastricht
Last weekend some lucky visitors of Maastricht were unexpectedly surprised by two waiters. They placed a bistro set on various places in the bustling city and invited some visitors to enjoy a cup of coffee with the famous pie from this region and a musical performance. Watch the video impression here.
What you want?
With the “What you want?” campaign the city demonstrates that a visit or experience of the city doesn’t only depends on the hospitable services in hotels, restaurants and retail. The atmosphere and what you can experience are also very important. From arrival to departure, from cultural visitor to shopping lover, the city has to leave a lasting impression to everyone from young to old.
You don’t visit Maastricht, you experience Maastricht
John Aarts, alderman of economy from the city: “Maastricht has no clichés. Boring is a word that doesn’t exist here. Around every corner awaits a new impression, behind every façade a surprise. Although the city is small, it’s unique character is made by the atmosphere displayed throughout the city. You don’t visit Maastricht, you experience Maastricht.”
Eastwood – assemble your own perfect dinner
9-6-2015
Last Friday Armand had dinner at Eastwood, the new pop-up restaurant from DoubleTree by Hilton which is within walking distance of the Central Station in Amsterdam. The restaurant officially opened on 22 May and the location has two functions. In the morning, it’s the breakfast restaurant of the hotel and every afternoon will be converted into a grill restaurant. The tabletops, chalk boards, paintings and lighting get another look. Even the clothing of the staff changes.
Eastwood
The restaurant is located below the hotel and has a great potential. Especially the terrace outside will attract passers-by, even though it is not on the usual route towards the center. The first announcement of the opening was focused on a ‘beer & grill’ concept, the description ‘assemble your own perfect dinner’ would fit better. It is not a restaurant for people that have difficulties with choices since there are so many personalization options possible to meet your unique taste.
Assembling the dishes
The menu includes various building blocks from which the dishes can be put together. Potatoes are served as mashed potatoes, thin fries or hand cut fries. There are several vegetables and other side dishes to choose from, like risotto. For the main course guests can choose between meat, fish or vega. For meat-lovers a great exclusive offer of proper serving up to 800 grams are available.
Choice palette for personalization
With a choice from five knives that are presented on a magnetic cutting board, even the most cynical knife critic will be pleased. Earlier we wrote about using a herb cart and the ability to cut some fresh herbs at the table yourself. Eastwood extends this service with a range of sauces in glass bottles on the cart as well.
Shared ice cream bucket with toppings
The dessert was served as a single bucket of homemade ice cream on the table accompanied with nine different toppings. It’s a feast to work on the dessert this way and share the bucket. It was difficult to keep the special toppings apart, so a stylish card with the ingredients would complete it.
Small details
At Eastwood every detail mentioned before is well thought of. Many of the trends and examples we’ve spotted and published about on this website are integrated in the restaurant. This in addition to details such as stamped paper bags for the bread, name badges for the staff, Amsterdam’s specialty beers, the convenient use of segments in the restaurant at the beginning of the evening (so it looks busy early on) and the view of the bustling city life through the glass walls. The menu is not yet available online (the website is still under construction) but the price level is very okay and it’s a convenient place if you want to adjust portions and styles easily.
Wild Dining
9-6-2015
Recently, a small collective started organizing luxury dinners at extraordinary locations. By the name of Wilddineren (‘Wild Dining’) a train compartment, the attic of the Beurs van Berlage (Amsterdam) and the red toilets of the Patronaat in Haarlem were used for surprising dinners.
Unique Wild Dining
Each dinner has a unique location, unique chefs and a unique dining concept. At the Beurs van Berlage guests were eating between the old boilers at the attic, but everyday locations like a train and a toilet can be transformed into an unusual dinner location as well. Earlier, the guys from Gastrovan, Masterchef cook Elise Calkoen, Seats2Meet, ‘Catering aan huis’ and Patronaat participated in Wild Dining.
Contrasting experiences
In addition to culinary delights, there are presentations, interesting guests, table roulette and live music during the dinners. The organization finds it addictive to surprise guests and bystanders. They want to amaze people and to confront them with activities outside their own paradigm. The organization indicates that the dinners are a reaction to the current overload of parties in old warehouses, food truck festivals and pop-up initiatives of shops and restaurants. The focus is primarily on creating contrasting experiences. With these dinners they aim to compete with theater, cinema’s and concerts, rather than to compete with regular restaurants.
There are a number of dinners scheduled, but the specific time and place will be revealed on the day itself.
Periscope live video’s by Jonnie Boer
8-6-2015
Recently it was possible to virtually join Jonnie Boer in his daily activities via Periscope.
Periscope
For anyone who wants a peek into the world of a Michelin star chef (and who doesn’t?!) Jonnie Boer provides the possibility to access his mobile camera through the Periscope app. We witnessed him in a broadcast on a boat while collecting different products. The past week a dozen other live broadcasts were shared through his Twitter channel.
Citizen journalism
The Periscope app has been gaining more and more momentum in the recent months. It’s a tool that enables live citizen journalism within a few clicks on your mobile phone. When a recent bomb alert was issued at Jumbo Supermarket in Groningen, ‘ordinary citizen’ Rianne Schuurman instantly became the most important information channel for the Netherlands. One of the major Dutch news outlets (NOS) described the whole happening in retrospect (translated article in Google). It states that local news station RTV Noord saw the value of the broadcast and came to help when the battery of Rianne Schuurman’s phone was running low and made sure that she could remain in the ‘press area’.
For Android devices it’s only possible to connect via Twitter, iPhones can log in with a phone number as well.
Geef Café comes to Amsterdam with “pay as you can” restaurant
5-6-2015
Social enterprise Geef Café wants to make healthy and fair food accessible for all the people in Amsterdam.
Pay as you can
The concept is based on the ‘Pay as you can’-model where the guest decides what he or she pays. This allows people with less money to spend to visit Geef Café as well. After several successful pop-ups and an extensive trial period, it is time for the next step: a permanent location in Amsterdam. Therefore, the founders start a crowdfunding campaign and get help from Ben & Jerry’s.
Poverty
The Netherlands has many people who have little money to spend. As a result, these people often have no access to healthy food and eating out is an unaffordable luxury. Hence Judith Manshanden decided to establish the Geef Café with Laura Schön and Rogier Charles in 2013.
Trial and target price
Inspired by the pay as you can-movement in the US, the founders of the Geef Café wanted to open a restaurant in the Netherlands where everyone is welcome. The concept proved to work very well in Rotterdam and generated a lot of positive reactions. Over 80% of visitors were paying more than the target price. “Now is the time for a permanent location in Amsterdam, to inspire so many more people from The Netherlands and abroad,” said Manshanden. The Geef Café is supported by Ben & Jerry’s through the ‘Join Our Core incubator’ program.
Food Waste
Geef Café cookes with vegetables that are normally discarded. During previous pop-up dinners in Amsterdam and during the trial in Rotterdam, a total of 2.500 kilos of waste products was collected from wholesalers and used in their meals.
With the support of Triodos Foundation and the DOEN Foundation they’ve already built a budget. The last push is needed to provide a green light to the Geef Café, therefore they’ve started a crowdfunding campaign at the Doorgaan.nl platform. Donators get various rewards in exchange for a donation. For example, € 150,- gives you a Ben & Jerry’s ice cream party for 50 people.
The campaign ends on 16 July and after that the Geef Café hopes to open as quickly as possible at a permanent location. With 42 days to go they’ve acquired 55% of the targeted goal.
