Men’s Day at restaurant De Wits
17-11-2014
Last Sunday the 16th restaurant de Wits was a temporary gentlemen club for the afternoon. With this Men’s Day in Movember the restaurant anticipates to public issues. This original approach can be an example for other restaurant owners.
Men’s Day
The theme of the Men’s Day at Club de Wits in Rijswijk (NL) was ‘Let your beard grow’. During the event the guests could enjoy real men-things. A barber from the local ‘Headz for Hair’ barbershop was cutting beards, ‘Intermezzo Mode’ provided style and clothing advice, wine- and whiskyspecialist ‘van der Boog’ brought a selection of whisky and tabacco store ‘Van Renssen’ provided sigars. The activities were completed with a training for drafting beer, leaving the training glasses of course for the men to drink, and additional snacks. Completely in line with the theme restaurant De Wits donated 10% of the entrance fee to the Movember foundation.
Themes and workshops
This Sunday was not an isolated event, regularly the restaurant organizes events for its loyal guests by the name of ‘Club De Wits’. In 2012 we wrote about a member event by Club De Wits with a pasta workshop, wine and oyster tasting and a pre-tasting of the new menu.
Issue calendar
Men’s Day is worldwide celebrated on 19 November. To have an overview of the days specific public issues are addressed worldwide, check the ‘IssueCalendar’.
Map allergens via Ingredient Information Netherlands
13-11-2014
Within exactly one month, every food provider in Europe is obliged to be able to tell his customers or guests which allergens are processed into a dish or product. It’s a complicated matter and time consuming to have to determine this yourself. Ingredient Information Netherlands supports.
The solution
Ingredients Information Netherlands (IIN) connects the allergens, but also the nutritional values and the E-numbers, to the products you use. Based on this information they give an insight in which allergens, nutritional values and E-numbers that are processed in your dishes. IIN provides you with the solution for the provision of allergen information within your organization; it does this for large or small restaurants, hotels and catering companies.
This is how IIN works
The philosophy behind the IIN software; ‘being transparent in a simple way about all the allergens in food’. The software design is based on your menus, recipes and the products involved and thus provides a custom made ingredients-information package. In addition to allergens you can also gain direct insight into the nutritional values (required by law in 2016) and the E-numbers. In short IIN makes the link between the information provided by your suppliers’ raw material specifications and your own recipes in one database. Through your own ‘My IIN’ you have a quick insight in which allergens the products contain in both your dish and menu. You can print the results and process in a separate allergen menu, display the information on a tablet or smartphone, or even mail it to your guests.
100% custom made
So no sheets of paper, but a web based solution. That means you have access to the information via a PC, tablet or smartphone. The system saves time, you meet the legal requirements, you can receive guests who suffer from food allergies and you create added value for nutrition-conscious guests. Check out the website of IIN, it’s possible to experience the capabilities of Ingredients Information Netherlands in a demo environment.
Mastri Birrai Umbri lentil beer
13-11-2014
The Farchioni family brews lentil beer with lentils from the Umbria region in Italy.
Tradition from Umbria
The Farchioni family is involved in processing agricultural since 1780 and is one of the oldest agro-industrial families in the Umbria region, Italy. Nowadays its agro-industrial legacy culminates in Mastri Birrai Umbri as they focus all of their conceptual, organizational and strategic capabilities on fulfilling Pompeo Farchioni’s vision of a distinctive, desirable beer that complements other products from the family. It did work out very well.
Beer with lentils
The beers of Mastri Birrai Umbri are crafted from specially selected malts, grains, and legumes from the region of Umbria. The innovative use of spelt, chicklings, and lentils give the beers a distinct taste. Escpecially the Mastri Birrai Umbri’s artisanal stout, brewed according to the Cotta 74 recipe, is a winner. The beer is based on a stout and has a typical lentil taste that’s accompanied by a chocolate-like aftertaste.
Quote from the owner of Mastri Birrai Umbri
“We want to make artisanal beers that are unique and enticing,
that are fully part of the agricultural traditions of Umbria,
easy to drink, and marked by the same unmistakable originality
that distinguishes all of our products.”
Pompeo Farchioni
Trapizzino street food in Rome
12-11-2014
“When in Rome… eat a Trapizzino.”
A new kind of street food originated in the heart of Rome, it’s easy to take-away and full of taste and called “Trapizzino”. The bread has a triangular shape and is made of white pizza bread. Because the bread is closed on two sides like a pocket, it perfectly allows moist and juicy fillings and can be eaten without any hassle. This makes the trapizzino ideally suitable for traditional Roman fillings.
All in one
The local delicacy is of high quality, easily eatable, traditional and very tasty. It’s affordable as well, which makes us crave for a Dutch seller soon. The bread is created with a hundred years old mother yeast (3%), beer yeast (0,2%), selections of wheat flour, salt and extra virgin olive oil. The Trapizzino was rewarded the title of “Best Italian Street Food” voted by “Street Food Heroes”, the first travel cooking show dedicated to street food which aired on Italia 1 in the summer of 2013.
Trapizzino at Salone del Gusto
Armand tasted the Trapizzino during Salone del Gusto and was directly convinced by its taste and appearance. It was by far the most popular dish of the Dutch Slow Food Youth Network delegation.
The founder
The Trapizzino was developed by Stefano Callegari from Rome. Together with Antonio Pratticò, Humayun Kabir, Gabriele Gatti, Paul Pansera and Fabio Giacomobono he continues to build and expand his dream.
Locations
At the moment there are two locations in Rome where you can get the Trapizzino, it’s in Testaccio, via Giovanni Branca n. 88 and Ponte Milvio, Piazzale Ponte Milvio n. 13. Definitely worth a visit when you’re around!
Pakistani cooking class with handpicked vegetables
12-11-2014
Ferdinand and Anja Eeuwes grow tropical vegetables, peppers and forgotten Old-Dutch vegetables in their greenhouse for years. During the sale in their regional shop they regularly received questions about the preparation of these products. This eventually led to the creation of a series of cooking classes.
Pakistani cooking class
The cooking classes were set up eight years ago and expanded to a larger modern kitchen in 2009, surrounded by a tropical garden and herb garden. There are 16 different classes available at the moment and the next cooking class is focused on the Pakistani kitchen on 17 November.
From seed to eating
The company developed from a traditional horticultural company into a total experience from seed to food with a local shop, a plant nursery, cooking classes, excursions, educational programs, creative workshops and the hosting of children’s parties.
AEG Cooking Club
The entrepreneurs are ambassadors of AEG since 2014, people who subscribe at the AEG Cooking Club can join free cooking workshops. During these workshops consumers can get acquainted with various AEG cooking devices. The workshops are aimed on people who want to buy AEG equipment or want to learn how to optimize their own cooking skills with the AEG products they own.
The ‘Groene Schuur’ is located at the Lijkweg 9B in Groessen.
Use the #selfie in your benefit
10-11-2014
The luxury Mandarin Oriental hotel in Paris created a new example of the use of the #selfie that benefits both the company as the consumer.
Marjolein wrote about it in the beginning of September; the #Selfie as a trend. In that article she provides a few examples, recently she spotted a new one from the luxury Mandarin Oriental hotel in Paris. The hotel launched a ‘Selfie in Paris’ campaign in August 2014. Offering their guests a tour of Paris’ best selfie spots with a private car and driver.
The best #selfie time is yet to come
As from the end of November it will be booming with all the #Christmas decoration #selfies on the social media. In front of the Christmas Tree on famous spots, with the decorated windows at all the big warehouses et cetera. Make use of this #selfie trend by creating the perfect Selfie spot in your restaurant or hotel. As city you can organise your own best selfie spot tour to promote your most photogenic spots as well.
Decorative ceramics for restaurant
7-11-2014
Gastronomy, art, design and music come together in the whirlwind of enthusiasm that is André Amaro. The Amaro Creative Industries company originated in catering on festivals but expanded into a ‘peerless creative monster’. André Amaro created a unique collection of ceramics in collaboration with Nanda Smits. The Stroomhuis in Eindhoven, studio and residence of André Amaro houses a unique ceramic studio nowadays.
Ceramic worshippers
A part of the collection is (re)produced by a small family owned factory in Portugal. Amaro found this ceramics worshipping family close to his native village. By outsourcing a part of the production the team keeps its hands free for the dev elopement of future products to keep the collection dynamic.
Fennel bottle
The fennel bottle is designed, baked and finished in Eindhoven, can contain 20 cl of liquid and weights 550 grams. A gracious item to serve just that little extra experience at the table. The ceramics collection also includes a kale bowl and a garlic-salt-and-pepper shaker which are great for decoration as well.
Eco-friendly eats
3-11-2014
Julia Soldic, our guest writer about the Scandinavian cuisine, writes about one of her passions: the sustainable food movement.
95% of the world’s ecological food products are being consumed in Europe and North America, leaving us the most conscious eaters in the world . In ten years, the turnover of organic food consumption has tripled worldwide, according to a report conducted by the International Federation of Organic Agriculture Movements. Switzerland is the most eco-friendly country in Europe, closely followed by the gastro country of Scandinavia: Denmark. Sweden and Germany are the runners- up whilst The Netherlands, Belgium and Norway are on a shared seventh place. Consuming eco-friendly goods, in the above countries, is not yet available for the price-sensitive working class, yet perceived as a more luxurious eating habit. What can we do to change this?
Low budget eco-friendly products
In April the Executive Vice-President of the renowned American multinational corporation Walmart revealed the news that a new low budget product line with eco-friendly food will be launched: “We know our customers are interested in purchasing organic products and, traditionally, those customers have had to pay more… We are changing that and creating a new price position for organic groceries that increases access.”
In Scandinavia, larger retail corporations have entered into lifelong supply agreements with ecological farmers supplying Danish supermarkets with sustainable food options – also on their lower shelves. A brave and forward-thinking push!
The Sustainable Restaurant Award 2014
Serving ecological food is simply a result to the known equation: supply is altered after the demand. People want Eco-Friendly Eats, both portrayed in the ingredients on the menu, yet also the restaurant owners shown effort into taking care of the planet. The Sustainable Restaurant Association, in partnership with the World’s 50 Best Restaurants, awarded the Basque restaurant “Azurmendi” the Sustainable Restaurant Award of 2014. Why? Because they care about our planet and still manage to retain Three Michelin Stars. Chef Eneko Atxa leads by example for other restaurateurs by implementing solar panels, showing a massive effort into recycling, portraying free ranged menu items, serving sustainable fish- and a large variety of self-grown organic vegetables. Chef Eneko Atxa; “We have a respect for our greatest supplier: THE EARTH, OUR EARTH.” One can say that chefs like Chef Eneko Atxa, is the sustainable restaurant industry`s reply to a glorified soul like the Catholic Church`s Saint Mother Teresa.
What does this trend mean for the restaurant industry?
Ecological food is still perceived as expensive, gourmet and food for idealists. It is not until we change this idea of ecological food, and make it food for the masses, that we will see the real change in consumer behaviour. In the second largest city of Sweden, Gothenburg, the city’s foodies have taken the matter of running eco-friendly eats to another level, introducing sustainable food panels lecturing startups on how to run a successful, sustainable and organic food operation. “Sustainability isn’t just a moral issue for restaurateurs – it’s fast becoming the hottest trend among hungry consumers”, says restaurateur, author and course initiator, Jens Dolk.
Change is difficult, but by being early adopters and support the rise of ecological agriculture, we will gradually change the idealist into you and me.
Coffee jam with Kopi Dua Coffee
31-10-2014
Kopi Dua Exquisite Coffee has invited some chefs to inspire them with coffee-food pairings. The chefs were invited at restaurant The Raffles in The Hague and at arrival they were served a mocktail with espresso, mango ice cream and ginger-ale. From there, the senses were stimulated by starting with dessert. The dishes were explained by chef Pascal Jalhay and Kopi Dua provided the explanation of the coffee being served. Coffee was not only being served as drink but also processed as ingredient.
Some examples of coffee-food pairings
• Dark chocolate with Rendang mousse being served with the Kopi Dua Cold Brew (coffee with coarse grinding, brewed for 20 hours at 2 degrees).
• Mackerel smoked on coffee.
• A dish of oyster and coffee by Bram Hellemans (Zout & Citroen).
• Mini profiterols with coffee and lime serehtopping by Jamie van Heije.
Coffee served in wine glasses
Like tea certain types of coffee are served in wine glasses. Kopi Dua serves their ‘oldfashioned filtercoffee’ Madu Dua from Sumatra, at the table through a Chemex and pours it into wine glasses.
Food pairing with tea and coffee popular
This week we wrote about the Dilmah ‘School of Tea’. Combining tea and coffee with various dishes is not new, but there are still very few restaurants doing it. It provides a surprising effect if the standard combination with wine is replaced with tea or coffee during one of the dishes. This may trigger your guests to discuss their perfect pairing suggestions with you.
Tea Gastronomy – The Dutch School of Tea by Dilmah
30-10-2014
Tea is more than just a popular hot drink – its possibilities are in a constant evolution. You can combine tea with cheese, process it in dishes, cocktails or mocktails.
School of Tea
The Sri Lankan family business Dilmah organized the first Dutch ‘School of Tea’ at the estate ‘Duin & Kruidberg’ in the Netherlands. During the lessons, the visitors were given information about the production process and types of tea (the white-, green-, Oolong and black tea) and the distinction of the teas based on the scent. Of course, the visitors also received detailed information on making a perfect cup of tea and masterclasses were given about pairing tea and food.
Tea & Cheese Pairing by Betty Koster
Betty Koster, cheesemaker and owner of Fromagerie L’Amuse in Amsterdam, lets the audience experience how well tea and cheese go together. She presented cheeses from France, the Netherlands and Italy, which she combined with Natural Jasmine Green Tea and Ceylon Souchong Black Tea. Betty Koster has been experimenting with combining tea and cheese for years, we already wrote about it in 2011.
Tea Gastronomy by Jeroen van Oijen & Hidde de Brabander
During the ‘School of Tea’-program Chef Jeroen Van Oijen showed participants how to make a typical Dutch soup ‘snert’ (kind of pea soup) with Dilmah Ceylon Souchong as ingredient. The smoky taste – that in a normal ‘snert’ comes from the sausage – was in this case replaced by the smoky flavor of the tea. Chef Hidde de Brabander used the tea as sour-substitute in a dessert; sacher biscuit with bitter almond and sour pear. The vinegar was replaced by Japanese ‘yuzu juice’ and the water by a green tea. The dish was combined with a Ginger and Rose black tea.
Tea Mixology by Robert Schinkel & Tess Posthumus
Bartender and tea sommelier Robert Schinkel created – along with award-winning bartender Tess Posthumus – a series of surprising tea cocktails such as Souchong Ceylon with Johnnie Walker, Jasmine Green Tea with tequilla and a cocktail of Earl Grey with Ketel One. As mocktail they presented a mix of French Rose & Vanilla tea with pear juice, ginger and fresh lime.
Dilmah shows the potential of its teas
Recently we wrote about restaurant Vermeer who won the Dutch ticket to the final of the ‘Global Real High Tea Challenge’, organized by Dilmah.
