50 hours for Pumba
18-12-2013
Saturday 11 January the chubby Gasconne pig ‘Pumba’ will be honored. The pig entered the Lindenhoff farm as a 20 kg piglet and is now, at the age of five, ready to be roasted next to open fire for 50 hours (!). Organizers Baaf Vonk and Roel van Vliet from Varkensroosteren.nl work together with restaurant Old-School in Amsterdam. The cooks are already working on mouthwatering recipes like ‘schwein with sauerkraut and Schwarzbier’, pig belly with Korean kimchi or American pulled pork with chutney.
A Christmas tree on your plate
17-12-2013
Inspiration for on the Christmas plate. Do you have special ‘Christmas’ dishes that you want to share with the visitors of Horecatrends? We love to hear from you! Send pictures to tip@spronsen.com.
Largest gingerbread house ever
17-12-2013
For building this large Hansel and Gretel gingerbread house, and amount of 7.200 eggs, 22.304 pieces of candy, 820 kg butter and 1360 kg sugar with a total of 36 million calories were used. The house is built by volenteers to raise charity for the St. Joseph Hospital in Texas and will be part of the Guinness book of records as the largest gingerbread house ever.
Christmas without bulging
17-12-2013
We recently received the press release ‘Christmas without bulging’ by the Diabetes Foundation. A study shows that the majority of the Dutch people are less eager to eat healthy in December. The Diabetes Foundation concluded this based on search trends in Google. In January people start Googling on ‘healthy recipes’ and ‘diet’ but in December those search terms are hardly used. According to the Diabetes Foundation, a missed opportunity, because delicious and healthy food at Christmas is possible indeed.
Grilled or melted cheese sandwiches
16-12-2013
A cheese lover? Then you should definitely visit eatery ‘Grilled Cheese Spot’ in Santa Ana, California. The eatery only serves sandwiches with grilled/ melted cheese. Ranging from Spanish Manchego cheese to Gouda cheese. You can make the sandwich the way you like. With the build-your-own-menu you first choose a type of bread, then a cheese, two types of toppings and optionally a sauce. You can also order a soup, potato chips and onion rings as side dish.
Collaboration Hotel Mitland and Nimeto
13-12-2013
Hotel Mitland and Nimeto, a creative commercial intermediate vocational college, have a long collaboration history in Utrecht. Every year the Nimeto students decorate the hotel, restaurant and the bowling alley in Christmas atmospheres. Mister Wim Plijnaar is closely involved in the decoration, he is one of the four brothers that run the hotel. The example was suggested after a Tweet we sent about collaboration possibilities for hotels and garden centers for Christmas decoration.
New Martini Bar in Antwerp
13-12-2013
Because of its 150 year celebration vermouth brand Martini opened a bar in fashion city Antwerp. The designers of Puresang created a room that is plastered in Mediterranean style, has a gold plated ceiling and organic structures that seem to blend in into each other. The design of the drinks menu is magazin-ish and will change regularly as a magazine is supposed to. See the pictures.
Winter cocktails
13-12-2013
Want to serve a delicious cocktail during Christmas dinner or after? Baileys Chocolat Luxe asked three bartenders to create a winter cocktail with their beverage, they came up with the following. The “Rococo” was created by Bompas & Parr from England and is served in a highball with ice cream and raspberry. Liquor expert Missy Flynn from London came up with the “Chocolat Black Forest” and “Chocolat Mint” (with mint infused ice cubes). You can find all recipes here. Or turn a mojito into a Christmas mojito by adding a pinch of cranberry juice and cranberry’s. For the non-alcoholic cocktail lovers, Happy Drinks have some recipes on their site. Download our booklet ‘Christmas gestures‘ with more easily usable Christmas gestures.
Tosti Madness
12-12-2013
‘Tosti Madness’ makes gourmet sandwiches. With the ‘Tosti Madness’ caravan and grill they visit festivals to serve the visitors fresh sandwiches made from organic and/or local products. They will also create a ‘Tosti Madness special’ with seasonal/region-specific products on request. They are always looking for new ways to prepare the sandwiches, such with a grill or on fire. ‘Tosti Madness’ also provides sandwiches to the hospitality business (mainly pubs) and provides catering. Last year they won the award for the best food truck concept during ‘Proefpark Haarlem’.
Rainbow popcorn
11-12-2013
Cookie producer John Altman wants to crowdfund a total of € 9.000,- for an electric popcorn carrier tricycle. The tricycle is equipped with a mobile popcorn factory and will appear in Amsterdam parks and at events. The staff of the tricycle will consist out of ex-homeless people that reintegrate in the society with the help of the Rainbow Group. The crowdfund project has reached 78% of its goal and will close within 7 days.
