Russian Cuisine | At Teremok in New York
10-5-2017
Last month I visited Tribeca, not in New York but in a small town in the Netherlands, Heeze. At restaurant Tribeca (two Michelin stars) we ate a delicious, chefs version of Borsch, the famous Russian beetroot soup. It tasted so great that I went looking for a recipe and while searching at Google I found an article at The New Yorker about the opening of the first Teremok restaurants outside of Russia in New York City at Union Square and Chelsea. Is the Russian cuisine growing in popularity?
Tante Kee | Ready for the future
9-5-2017
Tante Kee (Aunt Kee) has been open for a month now and yesterday we had the pleasure to experience the dishes of the newly appointed chef Bobby Rust. The restaurant has been given a complete makeover and with Bobby they want to upgrade the culinary standards of the restaurant. The restaurant is located at the picturesque Kaag island between Amsterdam and Rotterdam, you even have to take a short boat trip to reach the restaurant!
Toast Ale | Eco friendly beer made from leftover bread
9-5-2017
Toast Ale is on a mission to prove that the alternative to food waste is delicious. The Toast Ale is an award winning beer brewed using fresh surplus bread that would otherwise be wasted. Perhaps a nice idea to serve as beverage at toasty restaurants?!
Slow Food Pizza | The DoughDici™ Experience
8-5-2017
The DoughDici™ Experience by Sofia Pizza Shoppe in NYC is a limited-edition pan pizza (for 2 people) designed to offer a unique experience to passionate pizza connoisseurs. While maintaining the simplicity of a classic pie, the DoughDici™ dough is tended for a full 12 hours before topping it with the finest, freshest ingredients. A slow food pizza! A spot worth visiting for the die-hard pizza fans going to New York City!
Bowl-Rent | Transportable all-weather bowling alley
8-5-2017
The Bowl-Rent is an outdoor, all-weather one-lane bowling alley. The lane is built in such way that it can easily be set-up and removed. The creators guarantee that the bowling lane can be used within an hour. Furthermore, the transportable all-weather bowling alley can be set-up at different grounds and can be ordered in different sizes.
Beer for breakfast | Instock makes granola out of ‘bierbostel’
5-5-2017
Together with bakery Lanskroon, Instock created their own granola. The main ingredient of the granola is the ‘bierbostel’ from the Troost Brewery. Bierbostel is the nutritious malt residue of the beer brewing process. Beer for breakfast is a nutritious and alcohol-free breakfast product that prevents food waste. Nice idea as hangover breakfast!
Trends we spotted | Week 18
5-5-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others HEMA’s new hospitality concept and a Ferrari-branded racetrack on top of a luxury cruise ship.
If you like to read the whole article, click the title. Enjoy reading!
Green juice gummy bears | Made from green juices
4-5-2017
You must have eaten them before: gummy bears, candies in different colors, flavors and sizes. Now there’re also green juice gummy bears available on the market. Consuming one portion of these green juice gummy bears provide you with 20% of your daily needed amount of vitamins. We think that these gummy bears can be a great asset to sell at juice bars, health-food stores, vitamin stores, as welcome gift upon arrival in a hotel room or as goodnight sweet at the pillow.
Kellogg’s | Fine dining experience with cereals
3-5-2017
Kellogg’s® created a fine dining experience with cereals. At Kellogg’s NYC café and just for one night, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal from Kellogg’s. Chefs Mathew Peters, Travis Swikard and Harrison Turone recreated signature dishes of Thomas Keller and Daniel Boulud with the use of Kellogg’s cereals. They were teammates at Team USA at the Bocuse d’or (which they won) and they all support Ment’or, a non-profit that inspires excellence in young culinary professionals. A great example of raising money for a good cause whilst in the meantime inspire all to reimagine the endless possibilities of cereal.
Yamagoya | Launches the raindrop cake in London
3-5-2017
From 15th May, Fah Sundravorakul, Co-Founder of Yamagoya, the ramen pop-up on Shaftsbury Avenue, will bring the Raindrop Cake to London for the first time, adding just 20 to the menu each day. Inspired by the cult Japanese dish, mizu shingen mochi and made in the shape of a water droplet, Yamagoya’s recipe has been carefully developed to produce a crystal clear cake, made from special agar powder which can only be found in Japan to give clarity and served with a sticky sweet molasses syrup (Kuromitsu) and kinako; roasted soybean flour for dipping.
