Pizza Taco
1-5-2014
Boston Pizza has launched a new marketing campaign named ‘Pizza Game Changers’. Through the new website, pizza lovers can order some new menu items and they can vote for new pizza innovations. Some innovation ideas are pizza mints, a pizza cake and a pizza protector. One of the new menu items is the Pizza Taco. The Pizza Taco is a small pizza available in chicken/bacon or pullet pork and is shaped into a taco shell. The pizza taco shell is filled with salad, vegetables and sauce. Perhaps a lot easier to eat. The new menu items are available until 1 June.
Donate oversized food portions
1-5-2014
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
Vega pop-up about to sprout in Amsterdam
30-4-2014
Friedjof Kempenaar initiated a vega pop-up restaurant in Rotterdam on 11, 12 and 13 April and is now aiming for our capital. Although he is not a vegetarian, he is intrigued by cooking without fish and meat and is convinced that the available vegan dishes in restaurants deserve an uprgade. While he is looking for a location in Amsterdam to sit 70 people per evening, you can delight yourself with an impression of the latest edition here.
The crown of Holland
28-4-2014
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Restaurant guests get the perfect light for food photos
25-4-2014
Not every restaurant is happy with guests who post food photos on Social Media. The photos are often blurry or improperly exposed whereby the dish looks unsavory. To give guests the opportunity to shoot professional photos, restaurant El Burro in South-Africa placed a portable light studio in the restaurant. Guests can choose various colored lights and once they have chosen the perfect mood lighting, they can take a photo and upload it on Instagram with #dinnercam. The device is developed by MWEB Wi-Fi network. Guests receive a free copy of their photo.
Freedom dinners on 5 May
23-4-2014
On 5 May people in Amsterdam eat together during the “Freedom meals”. In restaurants, parks, homes and on the streets of Amsterdam thousands of citizens share tables. Various organizations and initiatives connect people through food. There are five StreetDinners organized by Bite Me throughout the city, where fifty volunteers cook in ten kitchens and collectively serve it for the visitors of these local events. Next to that, a huge dinner is organized at the IJ (1000 pax) and in several other local dinners are organized in the districts, see this link (Dutch) for an overview.
Why not serve water this way!
22-4-2014
Today, Earth Day is celebrated around the world. This day positive attention is requested for global issues surrounding nature, the environment and climate change. With the main focus on reflection and enjoyment. In the hospitality industry, we are seeing more and more examples of less food miles, organic and local products, but also the processing of ‘forgotten’ vegetables and meat such as rooster, goat and goose. In addition, we have the debate about whether or not to serve tap water (in Europe). Yet we still see that ‘special’ water is served from glaciers from the other side of the world ….. But you can also make “special” water in a simpler and more sustainable way. Last weekend I served my ‘special’ waters at our Easter dinner. Several courses, with each course another water. I just used tap water and added herbs, lemon , rhubarb and beetroot, depending on the taste of the dish. Nice and simple. And just like wine, it’s nice to see if the taste actually blends well with the food. The water with beetroot / lemon and mint tasted great with the starter of smoked eel and the water with rhubarb was very subtle which combined well with dessert. A nice sustainable gesture; the water from the tap and the herbs and vegetables from nearby! And even for those who do not drink alcohol, it’s a party! My suggestion for Earth Day.^Marjolein
The Pasta Sauna
17-4-2014
The Italian book ‘Futurist Cookbook’ condemned pasta as the worst food on earth. This inspired artist Marije Vogelzang to create a place where people can enjoy pasta, but can also feel like pasta. She created the Pasta Sauna for Performa in 2009 in New York and made an improved version for Dordtyard in April 2013. The Pasta Sauna is a place where consumers can eat pasta while they enjoy the steam of the sauna. Marije Vogelzang used the steam from boiling pasta to create a place where consumers will feel as lazy and heavy as the food they’re putting into their bodies.
Connecting coffee machine
16-4-2014
At many companies the coffee machine is the place to socialize with others. Conferences often lack this social moment because of the abundance of coffee. The Coffee Connector by the ‘Economic Development Board (EDB)’ from Singapore brings back the social moment in coffee drinking during networking meetings. The impressive machine only works if two people order a coffee at the same time. With a few short questions you get to know your fellow drinker over a cup of coffee. Watch the video.
Easter brunch in antique store
16-4-2014
The Wildschut antique shop in Amsterdam organizes a pure Easter brunch in collaboration with Alice den Boer (Alicious Food) on Monday 21 April. With a maximum of 15 guests, it is a small and intimate event where craft is the key ingredient, both on the plate as in the store.
