Mix and match your favorite chips with a sandwich at Mr. Crisp
28-8-2015
Mr. Crisp is England’s first crisp sandwich shop supplying over 35 varieties of crisps to enjoy. It’s a shop in West Yorkshire, entirely devoted to the art of potato chip sandwiches.
At this moment in time the most new concepts we spot are preparing healthy foods or intent do it. But with every survey we take, people often admit not to have too much eye for the healthy cuisine when dining out. Potato chips in sandwiches is new to me! I did notice small bags of crisps served with sandwiches in the United Stated, but I always thought it was meant to eat them on the side. It seems that people put the potato chips on top of the sandwiches to add a crunchy bite to the sandwich.
Mr. Crisp
Marc Pearson, owner of Mr. Crisp, was inspired by a similar shop in Belfast and he offers 35 different varieties of chips and an extensive sandwich menu, tea and baguettes according The Daily Mail. Mix and match your own favorite flavour combinations in your ultimate crispy sandwich.
Cotton candy cocktails
25-8-2015
Cotton candy cocktails are hip and specific on Pinterest and similar websites you will find many varieties!
Recipes for cotton candy cocktails
We haven’t figured out what to think about it, but the effect is great and recipes can be found all over the internet …. The cotton candy cocktail in a lot of variations. The idea is that you serve a glass filled with cotton candy and pour over the liquid. The cotton candy melts before your eyes, and give the cocktail an extra sweet and surprising element. We have seen simple recipes with cotton candy in which you pour over bubbles but also the recipe on Tablespoon where the candy is covered with Marshmallow Vodka and Perrier water. We even saw ‘cotton candy coffee’ pictures on Pinterest but we decided that it makes our coffee too sweet….
Also nice alcohol-free
Also very nice to serve as a non-alcoholic cocktail. It’s also a real treat at children’s parties! Most recipes for alcohol-free cocktails are made with 7-up but sparkling water is another possibility.
We have pinned some photos on our board Food & Beverage on Pinterest. From cute to professional.
Moringa will be introduced in the USA with the help of a celebrity chef
21-8-2015
A new leafy, nutritious plant called ‘Moringa’ has been introduced in the USA. And now, celebrity chef José Andrés, will start helping to introduce the Moringa with his non-profit, World Central Kitchen. This in cooperation with the first American moringa company, Kuli Kuli.
Moringa
While kale is still very popular as superfood in the USA, José Andrés will try to seduce the Americans to start using the Moringa leaves. The Moringa oleifera tree, also known as the Miracletree is a nutrient-dense plant with nine essential amino acids, 27 vitamins and 46 antioxidants. Almost all parts of this tropical tree can be eaten or do have medicinal values. The Kuli Kuli company makes a pure Moringa vegetable powder. And this is the product they are trying to make more popular in the USA. Moringa is also available in the Netherlands.
#MoringaInspired
Together with the Kuli Kuli Company and the Haitian nonprofit Smallholder Farmer’s Alliance, the World Central Kitchen launched a nationwide moringa recipe competition on Instagram, using the hashtag #MoringaInspired to raise awareness and support moringa farming communities in Haiti. The #MoringaInspired recipe competition seeks to draw creative and inspiring food and beverage creations from consumers using Kuli Kuli Pure Moringa Vegetable Powder. According to thefoodpeople, one winner will be selected to win a trip to Washington DC, including dinner at Jose Andres’ new restaurant – China Chilcano.
Culinary inspiration from Barcelona and New York around the Nikkei kitchen.
20-8-2015
Pakta restaurant in Barcelona combines Japanese and Peruvian cuisine, called Nikkei. Peru is the cradle of this popular and inspiring cuisine. In New York, a pop-up Peru Show was organized which included this Nikkei kitchen.
Over 25 years ago, I had the pleasure to visit Peru (especially the capital Lima) several times. Even then, I frequently experienced the influence of the many Japanese people who live there. You could have sushi and other Japanese food specialties for example. Over time, the mix between these two kitchens, Nikkei, became very popular. One of the first great chefs who made Nikkei very popular was Nobu Matsuhisa. Nikkei is already a source of inspiration for chefs for several years.
Pakta restaurant in Barcelona
For Ferran Adrià, former chef of El Bulli and his brother Albert Adrià, the Nikkei kitchen is also inspiring. In their restaurant Pakta in Barcelona they are experimenting with unlimited Nikkei since 2013. In Peruvian ‘Pakta’ means ‘union’, so in this case two cultures with their respective kitchens that melt together. Pakta is the first Peruvian-Japanese restaurant in Barcelona. They serve two menus, we enjoyed the surprising and delightful dishes of the Fujiyama menu, the cocktails and their hospitality. The video shows you what to expect when having dinner at Pakta.
Meanwhile in New York
‘The Peruvian Business Council’ organized the Peru Show in collaboration with the Consulate of Peru in New York, in the Chelsea Market from 27 July to 2 August. This pop-up show was made possible with the help of some Peruvian chefs and artists. They showed Peruvian products, cocktails, gourmet cuisine and fashion. This pop-up show was a preview for a permanent showroom about Peru which is planned for 2017 at the expansion of the Chelsea Market. Read more about the Peru Show on thefoodpeople.
Nikkei, inspiration for a small festival in the Netherlands?
Since a large number of chefs in the Netherlands are inspired by the Nikkei cuisine as well and there certainly are a lot of fans, wouldn’t a small festival or a themed room in one of our new food halls in Amsterdam or Rotterdam be a good idea? And if we could get an international inspirer to the Netherlands such as one of the chefs of Nobu or Pakta, it would be a must visit for all foodies in the Netherlands! ^ Marjolein
#teainspired: the Dilmah Real High Tea Global Challenge
17-8-2015
The Sri Lankan tea brand Dilmah organizes the Real High Tea Challenge since 2007. This challenge is a contemporary approach of – and a quest for – the ultimate high tea.
#teainspired By Dilmah
The tea brand Dilmah, whose name is composed of the names of the two sons (Dilhan and Malik) of the owner Merrill J. Fernando, is known in almost 100 countries around the world for its quality. The tea industry has been revived by companies like Dilmah, through innovation, quality and freshness. Earlier we wrote about initiatives of this progressive tea brand which always seems to strike the right tone and push the right buttons to reach their targeted audience. Late 2014 they organized the first School of Tea in the Netherlands for example.
The Global Real High Tea Challenge in Sri Lanka
In recent years the Dilmah Real High Tea Challenge was organized in fourteen different countries. The culinary top of those countries were challenged to explore, understand and apply the product tea and its gastronomic options. They were challenged to use the ingredient tea (Tea Inspired Cuisine) and match it with food (Tea Pairing). The composed dishes were combined with pure tea, cocktails and tea mocktails (Tea Mixology). The winners of the local Real High Tea Challenge have qualified for the final, that took place last month in Sri Lanka.
The global High Tea Challenge is won by…
The team from the Museum Art Hotel of New Zealand won this culinary challenge with the innovative high tea theme: ‘The Meeting of the Senses.’ A high tea with integrated taste, smell, touch and sound. The Dutch Restaurant Vermeer also managed to do well, they won a gold medal and received an award for the most ‘tea inspired dish’.
The Dutch Challenge
In 2013 Dilmah Netherlands organized the first edition. This was won by the team of the InterContinental Amstel Hotel Amsterdam. The second Dutch edition in 2014 of the Real High Tea Challenge was won by Restaurant Vermeer in Amsterdam. Both teams represented the Netherlands at the international competition.
Mini Fashion Bar by Pimkie
14-8-2015
The Banks Hotel in Antwerp has the first Mini Fashion Bar from fashion brand Pimkie. Pimkie has adopted the mini-bar concept to bring its latest collection of clothing and accessories to the woman.
Mini Fashion Bar in Hotel Banks
The fashion brand aims at fashionistas who forgot to bring some garments. In their little ‘Mini Fashion Bar’ several items from the Pimkie collection are available, for example a raincoat, comfortable shoes and sunglasses. The collection is depending on the location, the weather and events. The Mini Fashion Bar is integrated in the closet of the hotel room, guests can fit and ask for other sizes via the dedicated fashion concierge. You can pay when checking out. There are plans for Mini Fashion Bars in hotels in Milan, Barcelona, Berlin and Paris.
We have already seen great initiatives of stores or brands teaming up with hotels, like for example Room Shopping at the Dylon hotel. Room Shopping is a co-creation by the hotel and www.9straatjesonline.com. Where guests have the opportunity to browse online through the range of 40 boutiques in the streets. We’re curious whether guests will appreciate and use this extra service of Pimkie and the hotels.
Why don’t we have a Cheese Bar in the Netherlands?
13-8-2015
Why don’t we have a cheese bar in the Netherlands? The Poncelet Cheese Bar, with locations in Madrid and Barcelona, is a great example. The restaurant serves great dishes with all kind of cheeses.
The interior of Poncelet Cheese Bar in Barcelona
Located in the Hotel Meliá Sarriá, the Cheese Bar has a total of 400 square meters on the ground floor of the hotel. And like in Madrid it is a great meeting point for cheese lovers to enjoy a high gastronomic level. In the library you can scroll through some great books about cheese. Design atelier Estudi{H}ac created a unique interior using a lot of wood, marble, copper, green elements like a fabulous vertical garden and colorful wooden sticks at the ceiling. The 400 square meter is filled with a cocktail bar, the main cheese bar, a library, a community table and a big cheese pantry, filled with great cheeses. Check the website of the Design Atelier for great pictures of the interior.
On the menu of Poncelet
We’ve visited the Cheese Bar with a company of six, giving us the possibility to try a couple of starters, like the croquettes made with cow cheese Valtellina, matured goat cheese or sheep cheese blue cheese Arribes. The coca Q & Q (Quatro Quesos), the manchego bonbons and the coolant potato and mimolette cheese tasted delicious as well. The wild mushroom risotto with Sbrinz cheese and the false gnocchi’s with Zamorano cheese and the Prey Iberian meatloaf where our favorites amongst the main dishes. The Cheese Bar also serves fondues and raclettes. You can even have dinner at the Cheese Bar with people who don’t fancy cheese, a couple of dishes have the – no cheese for me – sign. The prices range from 13 to 23 euro per dish.
Why don’t we have a Dutch Cheese Bar?
We think that a cheese bar could be a popular spot in touristic areas in the Netherlands as well. Amongst others you could serve cheese ‘kroketten’ (croquettes), our tosti’s (melted cheese sandwich) and Dutch cheese on our healthy ‘boterham’ (bread) during lunch time. We’re sure that a great chef will be able to create dishes at the same gastronomic level while using our Dutch Cheeses.
Tip when you visit Barcelona: Poncelet Cheese Bar, Avinguda de Sarria 50, Barcelona
Coravin – drinking wine without opening the bottle
11-8-2015
10-8-2015 – Last Saturday our colleague Bram Kosterink attended a demonstration of the Coravin. Coravin is an innovation of Greg Lambrecht: “My dream was to magically pour wine from bottles without ever pulling the cork. The remaining wine could then go back in my cellar, so that I could enjoy it again, whenever I desired.”
Drinking wine without opening the bottle
Coravin is a way of opening a bottle of wine without having to remove the cork. Never before it was possible to pour a glass of wine without opening the bottle. Coravin makes this possible. Even the capsule doesn’t have to be removed. The wine glass via a stainless steel needle with a teflon coating, the remaining wine is pressured with the noble argon gas to prevent oxidation. The natural evolution of the wine in the unopened bottle will not be affected because the cork closes after the needle has been removed.
Natural cork
Coravin can only be used on bottles with natural cork. “Right now our focus is on targeting and market this system in Europe. After that we will start thinking about expanding our product portfolio, including to be able to use a similar system on wine bottles with a screw cap.” said Robert van Dijk (Marketing Communication Director at Coravin Europe BV). Coravin has different needles which makes it possible to positively influence the speed of the pouring, they even developed a ‘faster pour needle’ especially for the hospitality industry.
The best wines by the glass
The system is already for sale in many parts of the world. In Europe, the system is widely used in places like London and Paris. Some restaurants even have a separate section called ‘Coravin wines by the glass’ on their wine list. The Coravin section offers the best bottles of wine which are available by the glass. One of the best examples we encountered is the wine list at The Ritz in London. Here you can drink a glass of Burgundy, Le Montrachet from 2009 for ‘only’ £ 130, =. For a tasting glass of one of the most expensive wines in the world you can go to the wine bar Ô Chateau in Paris, they even pour the Chateau Pétrus per glass.
The financial impact
The Coravin will cost you € 299, =. For this amount you will receive a Coravin, two capsules filled with the argon gas, a display for the Coravin and a cover for a wine bottle (suitable for a blind wine tasting). The argon gas capsules are sold separately for € 19,95 per two pieces. They also sell a variety of needles besides the standard needle, like a the ‘vintage needle’ for wines with old corks and the ‘faster poor needle’ capable of rapidly pouring the wine, one needle is sold for € 29,95.
Happyhappyjoyjoy – An impression with photos
5-8-2015
Julius Jaspers has brought the colourful streets of Asia to Amsterdam with Happyhappyjoyjoy. Aren’t you able to visit this restaurant? We’ve got a wonderful impression by photographer Wouter van der Sar via architecture and design company ‘concrete Amsterdam’.
Happyhappyjoyjoy – inspiration
Julius Jaspers leads people from Amsterdam directly to the bustling streets of Bangkok, Saigon and Hong Kong with the opening of Happyhappyjoyjoy in July. During his travels through Asia, the chef was inspired by the colourful culture and cuisine. His inspiration is now translated to the new Asian street food restaurant at the Bilderdijkstraat 158 in Amsterdam. Happyhappyjoyjoy brings together the contradictory tangle of influences from the Far East, where sweet, sour, salty, bitter and umami are completely balanced on the menu.
The feel-good menu
Traditional starters and main courses on the menu are replaced with small feel good small plates like typical Asian steamed dumpling, buns with Peking duck or pork belly, hot & spicy shrimps’, clamps in XO sauce and Pad Thai. For the dessert menu Julius created dishes like Banana Fritters and Rice Pudding.
Asian drinks
The spicy dishes can be chilled down with roasted coconut juice or one of the other Eastern sodas. The extensive beer list is packed with Asian brands like Saigon Lager and the Chinese Tsingtao. Cocktails get a thrill with spices like ginger, pepper and Thai basil and Happyhappyjoyjoy serves Yumchatea tea from the Dutch computer science geeks Koh Ngai and Kenneth Touw.
A good-humored chaos
Happyhappyjoyjoy provides an upbeat, eclectic chaos. The vibrant décor is Asian with a wink and fully provided by concrete – which was the Gold Key Designer 2014. The combination of neon lights and authentic materials, patterns and colours leads you to one of the many night markets that line the streets of Asia. With a jumble of Oriental posters and ceiling of Chinese umbrellas you find yourself just in a true Asian setting.
Workshop Gertjan Kiers at Julius bar & grill
30-7-2015
Julius bar & grill in Amsterdam opens its doors on Sunday afternoon 6 September for a workshop with the famous butcher Gertjan Kiers of butchery ‘Fontijn Vlees en Vleeswaren BV’. This edition Gertjan Kiers debones a pork and teaches how to get the best out of it. The learnings can be tasted right back during a four-course lunch.
Pork deboned by Gertjan Kiers at Julius bar & grill
The previous workshops on beef and lamb were sold out, this edition Gertjan Kiers will elaborate about pork. In the afternoon of 6 September, Kiers debones a complete pig and provides chapter and verse. He shows how quality meat is cut, shares how a butcher knife is handled and teaches how all parts of the pig are best cooked on the barbecue.
4-course lunch
With a four-course lunch at Julius bar & grill the guests can taste back the lessons about the pork directly. There is a special wine pairing menu for the grilled meat dishes available.
About Gertjan Kiers
Gertjan Kiers is a born butcher with a clear opinion about meat and the meat industry; “Many consumers prefer convenience over taste and some butchers and chefs attach more importance to marketing rather than the product. By broadening the general knowledge about meat, the consumer gets a better piece of meat on the plate and the butcher profession gains the respect that it deserves. ”
This unique workshop will be in Dutch and can be reserved online via www.juliusbargrill.nl/reserveren stating ‘workshop Gertjan Kiers’.
When: 6 September, 2015
Time: 13:00 to 16:00 pm
