Sugar Factory American Brasserie
18-11-2013
Saturday night, 11 PM, New York City. As expected, the bars, restaurants and cafes in the meatpacking district and throughout Manhattan are bursting with people. But what I did find to be unexpected, were the insane crowds at Sugar Factory American Brasserie, I mean eating desserts is not exactly my idea of a crazy night out! The Vegas native restaurant with a focus on sweetness opened in the Meatpacking District April 2013 and has not had a silent moment since! They feature a “normal” menu for breakfast, lunch and dinner but the crowds get wild for the candy store at the front, the endless desserts and the candy cocktails. We know New Yorkers love places that are new, unique and fill a specialized niche and this is exactly what sugar factory does. Where else would you go for a fishbowl of gummy bear cocktails (or any other cocktail inspired by candy), chocolate fondues with 6 special types of chocolate and 15+ types of dippers or specialty desserts as red velvet pancakes or specialty variations of the classic sundae? If you are planning to visit New York, get on that reservation because they are hard to get and will remain that way for a while I expect!^Leonie van Spronsen
Build your own burger at McDonald’s
18-11-2013
McDonald’s is testing the concept of ‘Build your own burger’ in Laguna Niguel, California. Consumers can make a choice between different toppings and create their own customized burger. The new Dollar Menu gives consumers the opportunity to choose from five types of sandwiches and different sauces and toppings. McDonalds thinks that customization is an opportunity and wants to respond to the shifting eating habits and compete with the other major players in the market. Whether the concept will be implemented is the question.
Elegant bottle packaging transforms into ice bucket
18-11-2013
Veuve Clicquot has introduced a new limited edition packaging. The packaging looks like an elegant bottle sleeve, but can unfold into a functional ice bucket. De packaging has the characteristic yellow and black colors and the inner part consist of a water-resistant coating against leaking. Convenient and stylish!
A theater of wines
15-11-2013
A tent at a festival or celebration for wine lovers. Register Viticulturist and Sommelier Barbara Verbeek is the creator of this concept together with Barend Havenaar of Champagnebar.nl. They want to put all your senses to work in their wine theater. Barbara completed the wine academy for viticulturist in 2001. She got her title sommelier and wine and foodpairing expert in 2002 and recently became a Registered Viticulturist. She runs the wine theater events and celebrations at events like Manifesto, Valtifest and “A Day at the Park ‘.
Landal lief! family bungalow
15-11-2013
Landal GreenParks started an unique partnership with baby and children’s clothing brand lief!. At Landal Coldenhove on the Veluwe, two six-person holiday bungalows are decorated in the lief! theme. The lief! family bungalow has space for two adults and up to four children. It is characterized by the colorful atmosphere of lief! with various accessories of the clothing brand. Landal GreenParks introduced a bungalow for the hearing impaired at Landal Rabbit Hill in Nieuw-Milligen as well.
Fish Tales by Bart van Olphen
14-11-2013
With Instagram videos of 15 seconds, the Dutch fish expert Bart van Olphen shows dishes, tips and tricks about cooking with fish. With this, he wants to demonstrate that it is easier to cook with fish than most people think and in the meantime raise awareness of responsible fishing. Chef Bart van Olphen committed to consuming sustainably caught fish and is author of a couple of Dutch fish cookbooks ‘The Fishes Cookbook’, ‘The Dutch viskookboek’ and ‘Working with fish’. And it’s the first Instagram cooking show!
Culinary artworks
13-11-2013
Samantha Lee, mother of two children, makes beautiful artworks of dishes. Samantha Lee started creating these artworks to ensure that her children never skip their lunch. It is a great way to let your children eat vegetables and fruit. The creations range from animals and Hello Kitty to cartoon characters.
Gluten-free festival
13-11-2013
Increasingly we’re noticing more attention to gluten-free products. McDonald’s has recently joined the trend with a gluten-free bun. But we spotted a gluten-free pizza at Domino’s pizza in London in 2012. The gluten-free products provide a good example of transparency. Both companies ensure that the bun and pizza crust are gluten-free, but they also indicate that they are prepared in a kitchen where gluten are processed, which mean that traces of gluten can be found in the meal. The only way to avoid this is to fully dedicate your restaurant to gluten-free meals. Read more…
Dutch’ Game
12-11-2013
There are barely any products available from wild goose. Approximately 10% of all shot goose are left in the nature, a much larger percentage is partly used. ‘Hollands Wild’ finds that inacceptable food waste and wants to use the goose meat sustainably. Earlier we wrote about small producers that process goose meat into products like Gans Lekker and Schiphol goose croquettes. ‘Hollands Wild’ will focus on bringing the individual initiatives together in producing a sustainable goose meat connection from hunter to producer, including the collection, chilled transport, storage and distribution of goose meat. With this connection they are able to provide the growing demand for natural, sustainable meat.
Hudson Bar & Kitchen
12-11-2013
In the ‘Witte de Withkwartier’ in Rotterdam the Hudson Bar & Kitchen opened. On the menu are various American specials like the ‘Chef’s Classic Chili Con Carne, Smashing Salmon and All American Ribs with a Coca Cola BBQ glaze. Next to the biological burgers, veggie’s are also looked after. The are various dishes from the Vegetarian Butcher that are not distinguishable from real meat. The interior is totally in American-style and Tinus Teder, an artist from Rotterdam, made beautiful artworks for Hudson. The restaurant has branches in The Hague and Naaldwijk as well.
