Spacified: the marketplace for pop-up stores
1-4-2014
Online platform Spacified.com makes a match between temporary vacant spaces and designers, retailers and startups in Belgium and the Netherlands. The vacancy rate in retail spaces and offices increase and this brought founder Patrice Fleurquin the idea to develop a matchmaking service to bring both parties in contact. Spacified.com doesn’t only support starters, but also stimulates the creativity to set up an office, retail or event location. Recently Spacified.com and Voka ‘Chamber of Commerce Antwerp- Waasland, launched the POP-UP Guide. This guide gives visitors an overview of the newest, hottest pop-up stores in Belgium and the Netherlands. Currently, the guide only focuses on consumers, but can also provide cities and local authorities with information about the pop-up stores on longer-term. Spacified.com started a crowd funding project to extend the POP-UP Guide for five cities outside Belgium and the Netherlands.
Edible water
31-3-2014
Three design students from London came up with the ‘Ooho’: an easy, biodegradable and edible water bubble. Inspired by the techniques of molecular cooking, they developed ‘edible’ water. The water tank of the ‘Ooho’ is made of algae and can be eaten. Perhaps the solution for all the waste that remains of plastic water bottles. The students won the Lexus Design Award 2014.
The rooster back on the plate
28-3-2014
Last weekend, I have been reading a Dutch Magazine ‘Bouillon‘ (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I’m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant ‘De Gulle Waard‘ in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, pâté etc. In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, the comeback of the rooster (Sorry Dutch only), you’ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring ‘forgotten animals’ on the plate. Last week we posted an article about the meat of young goats and the goose isn’t forgotten either. ^ Marjolein
David Munoz opens StreetXo restaurant in London
28-3-2014
Spanish chef David Muñoz of restaurant DiverXo*** in Madrid and the urban hotspot StreetXo has announced to open a new branch of StreetXo in London in June 2014. David Muñoz traveled around the world and after several years of training in various kitchens in London he returned back to Madrid. His special street food dishes originate from his journey from London to South East Asia and is influenced of course by Spain. StreetXo restaurant in London will be open and airy with an open kitchen and a bar with an inventive cocktail selection. The menu will feature 12 to 14 dishes that change continuously.
The Big Street food Competition
27-3-2014
The Food Line-up and Streetfood Netherlands organize the ‘Big Street food Competition’ in the end of September. The Netherlands counts more than 200 mobile kitchens (food trucks), but the available street food is currently limited by law. During the ‘Big Street food Competition’ street food entrepreneurs battle in various categories like the best concept or the best piece of meat. An independent jury will choose the winners. Perhaps this contest can influence the (political) opinion about Street food in the Netherlands.
Surprising flavor combination with the Aromafork
27-3-2014
The Aromafork of Molecule-R gives a new dimension to a dish. A large part of what you taste is based on smell, the Aromafork adds an extra flavor to a dish through smell. The fork has a thin paper where you can drip one of the 21 different aromas on and will gradually gives a scent while you eat. Vanilla, lychee, mint, truffle, ginger and coriander are available. You can make surprising flavor combinations with the Aromafork and guests will sure be surprised!
Sauvignon Blanc in a portable pouch
27-3-2014
A fresh South-African Sauvignon Blanc; not in a bottle but in a convenient portable bag. After earlier success in South-Africa, Atlantique Wines introduces the Sauvignon Blanc 6|7 bottled in a wine pouch of 1.5 liters in the Netherlands. The wine pouch is easy to cool and perfect for festivals or for the beach.
Cupcake ATM in NYC
26-3-2014
Leonie van Spronsen spotted the first cupcake ATM in New York by Sprinkles. The company already had cupcake ATM’s in Beverly Hills, Chicago, Atlanta, Las Vegas and Dallas and grew to a respectable chain of shops since 2012.
Radler at a relaxing moment
26-3-2014
Bavaria introduces the Radler beer as a drink for relaxing moments. The latest commercial of the brewer shows Marilyn Monroe, Elvis, Kurt Cobain, John Lennon, Bruce Lee and Tupac Shakur that have escaped the hectic pace of life and relax on a tropical island. Watch the commercial here.
Sustainable fish of FISH TALES
24-3-2014
In cooperation with fourteen fishing communities around the world, fish expert Bart van Olphen launches FISH TALES on 25 March. FISH TALES is a unique line of sustainable seafood with fresh fish, smoked fish, canned fish and frozen fish, all with a plain origin. The fishermen are printed on the packaging with their name and photo, with recipes and tips & tricks Bart van Olphen want to motivate consumers to cook with sustainable seafood. Through the social network of FISH TALES and the website fishermen tell their story. In the ‘shortest cooking show in the world‘ (a movie of 15 seconds) Bart van Olphen prepares various fish dishes. He will also introduce his cookbook ‘Cooking with Canned Fish’ with more than 60 recipes in June.
