Our/Amsterdam Vodka, made locally and sold locally
12-11-2015
Since early October Amsterdam has its own Our/Amsterdam Vodka. Our/Amsterdam is one of the nine small production facilities owned by France’s Pernod Ricard.
Our/Amsterdam Vodka
Our/Amsterdam has started producing their Vodka in the distillery at the Helikoperstraat 32, in Amsterdam. The distillery has a production facility and a tasting room which is ideal for small events and tours. The tasting room is very trendy, with industrial lamps combined with green plants and copper accents. The vodka in Amsterdam has a soft taste with a subtle aroma. Although the recipe for all the Our/Vodka’s has been developed by Vincent Hoarau of The Pernod Ricard Research Centre, most ingredients are sourced locally and every location has its own brew master. In addition they say that in every city the taste is infused with the personality and expression of the city.
Although part of a global parent company with locations all over the world, every Our/Vodka produces a local vodka, sold for local markets. Like Our Vodka Berlin, Stockholm, Detroit, Seattle and Our London will open this month and next year New York, Los Angeles and Miami will follow.
About the team behind Our/Amsterdam
Amsterdam entrepreneurs Marcel Wortel and Ivo Hulscher teamed up with Pernod Ricard to be the Our/Amsterdam partners of the Our/Vodka family. The team is completed with Joris Doesburg, sales manager, Martijn Schavemaker, distillery manager and Anton Bal, social media guy. Their message: Our/Amsterdam is smooth, fresh and composed to blend well with any mixer. But keep it simple, it’s vodka.
Dim Sum Now
11-11-2015
On 4 November Dim Sum Now opened an eatery in Amsterdam, ‘De Pijp’, for eat–in and take-out. Dim sum is part of an international revival, will dim sum also become more popular again in The Netherlands?
Healthy and tasty
After selling dumplings and gyoza at various festivals became a success, the owners of Dim Sum Now felt it was time to take the next step. These entrepreneurs, Guido van der Meijen and Ting Yiu Cheung have found a natural flavour enhancer to use in their dishes. Because of the fact that the food is being steamed, no flavour and nutrients are lost. That’s what makes dim sum so healthy and delicious, and that’s also the reason why it has become increasingly popular. The founders Guido and Tin Yiu see the eatery as an opportunity to make dim sum accessible to everyone. Dim Sum Now is dim sum from now – it’s all in the name.
Dim Sum Now
The counter is filled with steaming steam baskets full of dumplings and gyoza. Each of them served in five different variations with pork-, chicken-, duck-, fish- or a vegetarian filling. Next to that there are specials such as the BBQ Bun, the Lotus Leaf Wrap and sides like edamame and seaweed salad. On the façade of the eatery is displayed in mint green neon letters that they are selling ‘baskets of steamy goodness’. The eatery can be found at the Ferdinand Bolstraat 36 in Amsterdam. In addition, it’s also possible to pick up the dim sum or have it delivered to your home.
Inspiration
Dim sum is currently very popular in cities like London and New York. Top chefs who are inspired by the Asian cuisine are also using the small steamed Chinese snacks in their kitchen regularly. For example, I recently ate delightful dim sum ‘Peking Duck’ at Tim Raue (**) in Berlin. And since you can make almost unlimited variants by using different ingredients and flavours, we expect that dim sum will also become more popular in The Netherlands. ^Marjolein
Seaweed that tastes like fried bacon?
9-11-2015
US researchers have discovered a strain of seaweed that tastes like fried bacon when fried. The seaweed not only tastes delicious but is also very nutritious.
The strain of seaweed ‘dulse’
The discovered ‘dulse’ is a red algae that can be found along the coast of the Atlantic and Pacific Oceans and is often used in the Asian cuisine. This is due to its high protein content and ‘umami’ taste. ‘Dulse’ has been used in Europe as an ingredient for smoothies and as a dried product it is used in a dietary supplement. The smoky bacon flavour can only be brought out when it’s fried. The seaweed grows in offshore farms in an environmentally responsible manner. The ‘dulse’ grows in recycled water and it only needs a limited amount of sea water and sun.
Seaweed as a substitute for meat
This seaweed could be a replacement for meat in the future. Besides that, it also allows vegetarians to taste the smoky flavour of bacon, without actually eating meat. With the impressive nutritional values, ‘dulse’ will be seen as a superfood, even though we are getting a bit bored with the ‘superfood’ hype. Anyway whether we stigmatize it as a superfood or not, this seaweed is another possible alternative food source.
Inspiration
It might be a great idea for restaurants, especially those located at sea, to start experimenting with this ingredient. The Food Innovation Centre (FIC) is currently also experimenting with this product, along with two other parties. Their Agricultural Experiment Station is located in Portland, Oregon. Read more about this meat substitute here.
Slow-melting ice cream
6-11-2015
Scottish scientists have discovered a new natural protein, BslA (Biofilm surface level A) that makes ice cream more resistant to melting.
The advantage of slow-melting ice cream
This new discovery allows us to eat ice cream in a relaxed way without getting sticky fingers, even on hot summer days. In a study conducted by a joint team from the University of Dundee and the University of Edinburgh, researchers have discovered this naturally-occurring protein. When added to ice cream, BslA binds together the air, fat, and water in ice cream, making them more stable in a mixture. Next to that the BslA has more advantages. The protein also helps to prevent the formation of ice crystals, giving ice cream a smoother, finer texture. Because of the fact that ice cream with BslA binds better, it will be possible to make ice cream with less saturated fat and calories.
This protein could be useable in products as chocolate mousse as well as in mayonnaise, due to the fact that you can lower the amount of saturated fats. More important, the taste of the product isn’t influenced. The protein is now used in a Japanese breakfast dish called Natto, that is made of fermented soybeans.
Not yet for sale
The slow-melting ice cream will not be on the market within the next three to five years. But in 2020 we will probably all enjoy slow-melting ice cream!
Is the Keurig KOLD system a replacement for the mini-bar?
3-11-2015
With the Keurig KOLD system you will make your own soda in just 8 seconds. Will this be a possible replacement for the minibar?
How does it work?
The system is based on coffee machines like the Nespresso machine and the Senseo. The provider offers a range of flavours of soft drinks in the form of a pad. You can choose one of your favourite soft drinks, put the pad in the machine and push the start button. The water will be pressed through the pad. You are able to set your favourite temperature to get yourself a perfectly chilled, fresh glass of soda. The Keurig KOLD system works without the aid of a carbon dioxide cartridge, making it user friendly.
You can make different drinks with the Keurig KOLD system
Currently the producers have agreements with different soda vendors, such as Coca-Cola. In addition, the Keurig system KOLD can prepare different soft drinks, iced teas, flavoured waters and sports drinks.
Mini-bar
The system seems an ideal replacement for the minibar. The only thing you have to think of is the presence of sufficient pads in the room. Especially the step of the final invoicel and the restocking of the pads in the room, will save much time and effort.
Bitter Balzz, variant of our famous Dutch ‘bitterbal’ filled with insects
2-11-2015
At BUGZZ they create food with insects. Their goal is to bring the sustainable snack ‘Bitter Balzz’ in production and that is why they started a crowdfunding project.
Bitter Balzz
BUGZZ uses our traditional ‘bitterbal’ (a Dutch treat; a small round croquette) to let us, consumers, get acquainted with healthier insects in an accessible way. BUGZZ created the ‘bitterbal’ with buffalo worms. Everybody in the Netherlands has tasted a ‘bitterbal’ at least once, why wouldn’t they try the Bitter Balzz? At events where BUGZZ was present, the Bitter Balzz were very popular. Because of the fact that the insects are hidden, it is easier to move beyond prejudices against insects.
Why insects?
80% of the world use insects in all their dishes, and insects are, according to BUGZZ and their customers, very tasty and versatile. In recent years, we increasingly hear about insects as a healthier and more sustainable alternative to meat. Insects take up much less space, they need less nutrition and water and produce much less emissions in relation to, for example, the cow. Next to those facts they also contain a lot of calcium! There are many more initiatives in the field of insects, we spotted amongst others a pizza with grasshoppers and a spread made of mealworms.
Who are the people behind BUGZZ?
Anne-Marie and Patrick, the founders of BUGGZ have different backgrounds, but have one thing in common: they love to cook tasty and adventurous meals. BUGZZ has only been operative for half a year and they have been seen at different festivals like the NeighbourFood Market, ‘Rollende Keuken’, Best Kept Secret, Amsterdam Kookt and the Amsterdam Woods Festival. Anne-Marie, Patrick and their team try to convince people to try insects as an alternative food source, in an enthusiastic manner.
Around the fondue tree ….
29-10-2015
The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese fondue. You can do this around a fondue tree, a bar table with space for a bottle of wine, glasses and a fondue pot. The fondue tree can also be used at parties of course.
De l’arbre à fondue or the fondue tree
Maybe you already know the l’arbre à fondue, it originates from Switzerland and is used by restaurants and hotels located in winter sports regions, since a few years. The fondue tree is easy to move, enabling the service of a cosy cheese fondue at any place you like. Watch a promotional video from 2011 ….
About the Kapellerput
The Kapellerput is located in Heeze. The green estate is an inspiring place where a lot of meetings take place, particularly in their Kaban (tree house) and the home of (meeting in the relaxed atmosphere of a living room). They also have an innovative space, #Renewal, with all sorts of products that stimulate creativity. You can even create a pop-up meeting in the forest. Their new ‘break’-concept around the fondue tree combines incredibly well with the meeting concepts they offer. Let’s hope for cold but sunny weather during meetings at the Kapellerput this winter!
Will pupcakes become a trend in Europe?
28-10-2015
Will the trend of pupcakes and homemade dog treats also get to Europe? And what can you as a restaurant or hotel owner do with this trend?
Pupcakes, it should not get any crazier
That dog owners in America love to pamper their dogs, is well known. Dog clothes, even from well-known designers are for sale everywhere. And since the owners are crazy about cupcakes, they’re also crazy about pupcakes. Sometimes the American dog owners go one step further with parties for the dog, including pupcakes and homemade dog treats. Whilst on October 4, International Animal Day, most pets in Europe just get a bone or an extra stroke. Nonetheless all photos on Pinterest are fun to watch!
Pupcakes as inspiration for restaurant or hotel owners
How nice would it be if your restaurant at the beach or in the vicinity of dog walking fields, also offers a menu for the dog? We’re not talking about a standard cookie from the store, but a homemade ‘pupcake’ menu. The dog owner can take his or her dog out for lunch! On Pinterest you can find many different recipes for pupcakes and their icings.
In America they know how to celebrate, the bigger the better, but in Europe it would be great if you have one or two pupcakes on the menu for people’s best friend. Such an incredible welcoming gesture!
Which restaurant is going to experiment with Miracle Frooties?
26-10-2015
Why doesn’t the hospitality industry experiment with Miracle Frooties? The Frooties are made of Miracle Berries, which turns sour dishes into sweet! Also suitable for guests with diabetes.
Some time ago I have read about the Miracle Frooties. The Miracle Frooties are tablets with elements that will be temporarily attached to the tastebuds on the tongue, turning bitter and sour flavours into sweet. Several videos on the Internet show that after the complete dissolution of the tablet even one of the most acidic fruits, lemon, turns into a tasty sweet bite.
Miracle Berries
The Miracle Frooties are made of Miracle Berries. These berries have been used since hundreds of years by West African tribes. They consume the berries prior to their meal. The food will get a completely different taste. On the Miracle Frooties website you can find several products that can be combined with the tablet. Examples:
• Lemon and lime – surprisingly sweet;
• Oranges – full-bodied and sweet;
• Kiwi and Pineapple;
• Granny Smith apple;
• Rhubarb.
Curious about other examples, please check the website of Miracle Fruit World.
Use the Miracle Frooties in your restaurant
The Miracle Frooties have been on the market for several years but I haven’t seen them in restaurants yet or heard about restaurants experimenting with them. Not even at the high end restaurants who are always in for an experiment. I would love to take part of an experience where you first have a dessert without sugar and with a high amount of acids and then taste it again, after taking the pill. This might be a fun experiment for chef François Geurds, from restaurant FG in Rotterdam!
Or use the Miracle Frooties to ‘sweeten’ an acid dessert for diabetics! This way, they can also enjoy a delicious dessert without the intake of sugars. And for those guests who want to lose weight, the pill is a nice way to eat, a ‘sweet’ dessert!
If I have inspired you and you are planning to conduct this experiment, I would like to be your guinea pig! The pills can be purchased in the Netherlands on the website of V-Nix.nl. ^Bram Kosterink
Fitness beer, grab a beer without feeling guilty!
22-10-2015
Supplemental Brewing specializes in making beer that not only tastes good, but is also healthy. On Kickstarter they launched a crowdfunding campaign to get their fitness beer, Brewtein and NutriBeer on the market in America.
Fitness beer?
Many athletes are busy with their physical health, but would also like to enjoy a beer, especially in the weekend. Supplemental Brewing wants to combine the two, and that’s how they got the idea to brew a fitness beer. This is done under the motto: ‘Workout meets your weekend’.
Brewtein and NutriBeer
Both beers are made specifically for consumers who want to enjoy a beer, after exercising, without feeling guilty. Yet both have their own taste and target audience.
Brewtein contains most proteins and is intended for athletes who specifically want to build muscle mass. It contains 7 grams of protein, which makes it a real fitness beer! However, the amount of protein doesn’t determine the taste, it’s a fairly light beer and it contains the refreshing taste of wheat. It should be served cold with a slice of lemon.
NutriBeer is a bit less strong and lower in carbohydrates and calories, which makes this beer perfect for those that work out a lot to stay slim and healthy. After an hour of heavy exercise in the gym, you can lay back on the couch with NutriBeer, without feeling guilty. This lager has a subtle lemon flavor and should be served ice cold!
Kickstarter
Supplemental Brewing started a year ago and its founder, Blake Konrady is now trying to collect money through Kickstarter to bring his ‘Fitness Beer’ on the market. For those who support him through Kickstarter, he prepared all kind of merchandise, such as shirts, sweaters, bags, a beer bell (a dumbbell in which you can place your beer) and a number of other items. Today, 22 October, he still has eight days left to get his beer funded through crowdfunding and he still has to collect over 10,000 dollar.
Last year we also spotted ‘Lean Machine’, beer and sports drink at the same time.
