Open Meals is a company from Japan that focuses on digitizing food. They were recently present at the South by Southwest Conference & Festivals (SXSW) in Austin, Texas, to show that it is possible to teleport sushi from A to B. It’s remarkable to see how far the technology is today and the sushi that was eventually made by the robot arm is perfect for Instagram, Twitter and Facebook! lees verder
The Starbucks Reserve® Roastery in Seattle is offering a new beverage that borrows from the ancient craft of aging liquor in barrels, Gin Barrel-Aged Cold Brew, one year after the introduction of its first barrel-aged coffee with Whiskey Barrel-Aged Sulawesi. The beverage begins with unroasted small-lot Rwandan coffee beans hand-scooped into oak barrels that first held bourbon, then used to age gin by local craft distillery Big Gin in Seattle. The sparkling new non-alcoholic beverage is a twist on the classic gin and tonic. First, Roastery baristas shake together slow-steeped Gin Barrel-Aged Rwanda coffee concentrate, ice, and a few dashes of lime bitters. The beverage is finished with tonic and a garnish with lime. lees verder
Neatballs SPACE10, credits Kasper Kristoffersen
Neatballs SPACE10, credits Kasper Kristoffersen
Bug Burger SPACE10, credits Kasper Kristoffersen 
Bug Burger SPACE10, credits Kasper Kristoffersen
Lokal Salad SPACE10, credits Kasper Kristoffersen 
Lokal Salad SPACE10, credits Kasper Kristoffersen 
Microgreen ice cream, SPACE10, credits Kasper KristoffersenMore and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow’s Meatball – a visual rethinking of IKEA’s iconic meatball using alternative ingredients such as insects, algae, and lab-grown meat – three years ago. Since then they’ve been developing a wider selection of dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future. There was one important principle in mind, the dishes shouldn’t just be healthy or sustainable. They had to be delicious, too. The dishes aren’t on IKEA’s menu…..
Steinbeisser Alexandre Gauthier
Alexandre Gauthier by Marie Pierre Morel
Alexandre Gauthier by Marie Pierre Morel
Alexandre Gauthier by Marie Pierre Morel
Alexandre Gauthier by Marie Pierre Morel
Steinbeisser
Lloyd Hotel & Cultural Embassy in AmsterdamSteinbeisser and the Lloyd Hotel invited the French chef Alexandre Gauthier from restaurant La Grenouillère (** Michelin) to Amsterdam for a new edition of Experimental Gastronomy. On 5 and 6 June, a full vegan tasting menu will be served on unconventional crockery and cutlery, which will be developed especially for this occasion in collaboration with ten artists. Experimental Gastronomy offers a unique experience, where they challenge all participants, guests included, to search for the boundaries of eating habits. lees verder
Would you like to eat in a robot-run restaurant? Or would you prefer a restaurant in which the waiter is being helped by a robot that helps them carry your food? Bear Robotics is designed not to replace human waiters but to act as an assistant. Korean restaurant Kang Nam Tofu House in Milpitas, California is the first to try out Bear Robotics. Owner of Bear Robotics and the Korean restaurant John Ha wants to make the management of restaurants easier! lees verder
We keep wondering how a raindrop cake does taste! We wrote about them before, we spotted them in New York City and last year in London at restaurant Yamagoya. This year restaurant Yamagoya, the ramen specialists from Fukuoka, Japan, are launching a limited-edition cherry blossom raindrop cake for Hanami, the Japanese festival celebrating the arrival of spring. The cherry blossom raindrop cake will be available from Monday the 19th of March up to the 19th of April. lees verder
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairs
Chez Claire, haute éclairsDries Henau and Yuri Vandenbogaerde, or ‘the guys’, behind the concept of the WASBAR, opened their luxurious ‘haute éclairs’ shop Chez Claire in Antwerp last Saturday. Next Friday, 9 March, their second location in Ghent will follow. At Chez Claire you can taste éclairs in 13 different flavours while enjoying a glass of Cuvée Claire or a great cup of coffee. Like we wrote in an article in December in which their plans where revealed, if you like éclairs, some new addresses if you’re visiting one of these cities!
Restaurante Contraste Milaan
Restaurant Intermezzo UlvenhoutA year ago we ate at restaurant Contraste in Milan a truly delicious ‘Donut alla Bolognese’, a dish you won’t forget! The nice thing is that the dish puts you on the wrong track, only the resemblance in the shape reminded me of a donut. You can do many things with pasta and in this article I have collected a number of examples. Now I have to admit that a number of ‘hip, trendy’ pasta dishes have been known for a long time, for example I used to make a ‘spaghetti alla Carbonara’- pie in my student days. And my student days have been behind me for several decades! On our Pinterest page we made an ‘Italian Inspiration’ wall with photos and videos of various trendy pasta dishes. What do you think of a ’30 feet long pasta strand’ or spaghetti served from a Parmigiano cheese wheel? Or spaghetti tacos, cupcakes or ‘rainbow spaghetti’? ^Marjolein lees verder
The Bee Friendly Food Alliance is a network of chefs, restaurants, and others in the food industry coming together to save the bees. With so much at stake, chefs and restaurant owners are doing their part and making their voices heard by the public and decision-makers. lees verder
CaliBurger has partnered with NEC Corporation of America to roll out self-ordering kiosks using NeoFace® facial recognition software. This software is used to identify registered customers and pull up their loyalty accounts and order preferences. The kiosk pilot program is now at CaliBurger’s Pasadena location, where the Quick Serve Restaurant chain showcases new technologies developed by its parent company, the Cali Group. The new facial recognition self-ordering kioks were on display at the NRF 2018 in New York last week. lees verder
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Open Meals is a company from Japan that focuses on digitizing food. They were recently present at the South by Southwest Conference & Festivals (SXSW) in Austin, Texas, to show that it is possible to teleport sushi from A to B. It’s remarkable to see how far the technology is today and the sushi that was eventually made by the robot arm is perfect for Instagram, Twitter and Facebook!
The Starbucks Reserve® Roastery in Seattle is offering a new beverage that borrows from the ancient craft of aging liquor in barrels, Gin Barrel-Aged Cold Brew, one year after the introduction of its first barrel-aged coffee with Whiskey Barrel-Aged Sulawesi. The beverage begins with unroasted small-lot Rwandan coffee beans hand-scooped into oak barrels that first held bourbon, then used to age gin by local craft distillery Big Gin in Seattle. The sparkling new non-alcoholic beverage is a twist on the classic gin and tonic. First, Roastery baristas shake together slow-steeped Gin Barrel-Aged Rwanda coffee concentrate, ice, and a few dashes of lime bitters. The beverage is finished with tonic and a garnish with lime.
More and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow’s Meatball – a visual rethinking of IKEA’s iconic meatball using alternative ingredients such as insects, algae, and lab-grown meat – three years ago. Since then they’ve been developing a wider selection of dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future. There was one important principle in mind, the dishes shouldn’t just be healthy or sustainable. They had to be delicious, too. The dishes aren’t on IKEA’s menu…..
Steinbeisser and the Lloyd Hotel invited the French chef Alexandre Gauthier from restaurant La Grenouillère (** Michelin) to Amsterdam for a new edition of Experimental Gastronomy. On 5 and 6 June, a full vegan tasting menu will be served on unconventional crockery and cutlery, which will be developed especially for this occasion in collaboration with ten artists. Experimental Gastronomy offers a unique experience, where they challenge all participants, guests included, to search for the boundaries of eating habits.
Would you like to eat in a robot-run restaurant? Or would you prefer a restaurant in which the waiter is being helped by a robot that helps them carry your food? Bear Robotics is designed not to replace human waiters but to act as an assistant. Korean restaurant Kang Nam Tofu House in Milpitas, California is the first to try out Bear Robotics. Owner of Bear Robotics and the Korean restaurant John Ha wants to make the management of restaurants easier!
We keep wondering how a raindrop cake does taste! We wrote about them before, we spotted them in New York City and last year in London at restaurant Yamagoya. This year restaurant Yamagoya, the ramen specialists from Fukuoka, Japan, are launching a limited-edition cherry blossom raindrop cake for Hanami, the Japanese festival celebrating the arrival of spring. The cherry blossom raindrop cake will be available from Monday the 19th of March up to the 19th of April.
Dries Henau and Yuri Vandenbogaerde, or ‘the guys’, behind the concept of the WASBAR, opened their luxurious ‘haute éclairs’ shop Chez Claire in Antwerp last Saturday. Next Friday, 9 March, their second location in Ghent will follow. At Chez Claire you can taste éclairs in 13 different flavours while enjoying a glass of Cuvée Claire or a great cup of coffee. Like we wrote in an article in December in which their plans where revealed, if you like éclairs, some new addresses if you’re visiting one of these cities!
A year ago we ate at restaurant Contraste in Milan a truly delicious ‘Donut alla Bolognese’, a dish you won’t forget! The nice thing is that the dish puts you on the wrong track, only the resemblance in the shape reminded me of a donut. You can do many things with pasta and in this article I have collected a number of examples. Now I have to admit that a number of ‘hip, trendy’ pasta dishes have been known for a long time, for example I used to make a ‘spaghetti alla Carbonara’- pie in my student days. And my student days have been behind me for several decades! On our Pinterest page we made an ‘Italian Inspiration’ wall with photos and videos of various trendy pasta dishes. What do you think of a ’30 feet long pasta strand’ or spaghetti served from a Parmigiano cheese wheel? Or spaghetti tacos, cupcakes or ‘rainbow spaghetti’? ^Marjolein
The Bee Friendly Food Alliance is a network of chefs, restaurants, and others in the food industry coming together to save the bees. With so much at stake, chefs and restaurant owners are doing their part and making their voices heard by the public and decision-makers.
CaliBurger has partnered with NEC Corporation of America to roll out self-ordering kiosks using NeoFace® facial recognition software. This software is used to identify registered customers and pull up their loyalty accounts and order preferences. The kiosk pilot program is now at CaliBurger’s Pasadena location, where the Quick Serve Restaurant chain showcases new technologies developed by its parent company, the Cali Group. The new facial recognition self-ordering kioks were on display at the NRF 2018 in New York last week.
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