Milk and cookie shot by Dominique Ansel
11-3-2014
The latest invention by chef Dominique Ansel is the Milk & Cookie Shot and was introduced at South by Southwest in Austin. Each chocolate chip cookie is shaped into a shot glass and milk is infused with Tahitian vanilla. From Friday March 14th, the Milk & Cookie Shots will be made available in the New York store of Dominique Ansel Bakery as an “after school special” starting at 3pm. The inspiration for the cookie came from the American tradition to dip cookies in milk, something we wrote about before in the ‘cookie monster‘ article.
Nocospray at Van der Valk Arnhem
11-3-2014
Van der Valk Hotel Arnhem is the first hotel in the Netherlands that cleans rooms with the ‘Nocospray “, this device removes all micro-pollutants biologically. The hotel works together with Dutch Smart Solutions for the pilot and it takes about half an hour to complete the cleaning with the Nocospray. During the pilot period, the hotel provides the cleaning as an extra service.
A note for the pizza delivery companies
6-3-2014
Scott Wiener, a NYC-based pizza aficionado, has judged the VENTiT, a different pizza box as the world’s best. He is the Guinness World Record holder in collecting pizza boxes, so he should know. With VENTiT, Vinay Mehta created a revolutionary new box, that puts a stop to steam getting trapped within the pizza box, creating a soggy mess. The video explains it all. Vinay Mehta has a patent on the box an is planning to produce and distribute the VENTiY boxes with international partners.
BrusselKale a new vegatable
5-3-2014
BrusselKale is a brand new vegetable that’s a cross between two ‘super foods’, Brussels sprouts and kale. BrusselKale has a flavor that’s milder than either Brussels sprouts or kale and contains double the amount of vitamin B6 and vitamin C of Brussels sprouts. ‘BrusselKale’ is a registered trademark of Rock Garden, USA. For an extensive taste report, read the article at The Kitchn. I wonder when we can taste it here in Europe?
KitTea cat cafe in San Francisco
5-3-2014
After a cat café in Japan and London it seems that San Francisco is ready for a cat café as well. There the crowdfunding campaign started for ‘KitTea’. Watch the video.
Computer system combines ingredients for a recipe
3-3-2014
IBM collaborated with the Institute of Culinary Education (ICE) to cook up dishes based on recipes created by the computer, the project is called ‘cognitive cooking’. The IT company IBM has been working for several years to develop a computer that thinks like a human, and recently they came up with a system that compiles recipes. The cook can add an ingredient in the computer system, the system analyzes what might go with a key ingredient identified by the chef and gives a combination that is probably never made before. The food pairing is based on research and scientific theories on the pairings of ingredients. Some examples of unique combinations are Baltic apple pie and an Austrian chocolate burrito. The chefs will serve the special dishes paired by the computer via the IBM Food Truck. Via the website consumers are kept informed about the route of the food truck.
Who serves the most original sweets with coffee?
28-2-2014
In the Netherlands a cup of coffee or tea is traditionally served with a cookie. Research confirms that over approximately 90 percent of the Dutch people underline the importance of our cookie with coffee or tea. It even appears that the evaluation of guests for the cup of coffee or tea depends on the cookie that they get served with it. It’s the key to success! What do you serve with your tea or coffee? Surprise your guests with something original and different than the standard! And especially when you also serve your ‘specialty’ to the children of your guest, you have a chance that they are coming back for more cookies & coffee! In this article an overview of 10 inspiring, amazing special sweets to be served with your cup of coffee or tea. Read more.
Owner of New York Pizza gives tips in a book
25-2-2014
New York Pizza is the best-know pizza chain in the Netherlands, owner Philippe Vorst calls himself the best pizza baker of the Netherlands. Authors Maarten Beernink and Rupert Parker Brady have interviewed the New York Pizza owner several times and translated his entrepreneurial lessons into the book ‘The 13 smartest entrepreneurs tips of Holland’s best pizza baker’. Philippe Vorst gives tips about growing and innovation during uncertain times to business owners and marketers. The book is only available in Dutch.
Limoncello made of the Bergamot lemon
13-2-2014
Bello Bergamotcello is the new fresh version of Bello Limoncello. The Bello Bergamot is made of the Bergamot lemon, a citrus fruit that is normally used in tea or perfume, because of its aroma. The liquor-makers Natwerk used these lemons to make a Limoncello. Chef cook Jaimie van Heije was so excited by the special Limoncello, that he serves the drink in his restaurant and has put a cocktail variant on the menu.
Deep Dish Pizza from Chicago
12-2-2014
Emmett’s introduces typical Chicago deep dish style pizza’s in New York. These pizza’s look more like a quiche rather than a traditional pizza. See the video for a review.
Update: in the meanwhile we’ve tried this pizza ourselves. Take a look at my report here ^Marjolein van Spronsen
