Hotspot Hutspot
1-5-2013
Rotterdam becomes more green… The municipality of Rotterdam encourages urban farming and more and more urban farms sprout across the city. Inhabitants of several neighbourhoods have set up their own vegetable garden. A part of the production of the vegetable gardens is served in the neighbourhood restaurant ‘Hotspot Hutspot’. This restaurant serves three-course week menu’s for 7 euros with as many ingredients from the garden and other local produce. The menu is prepared with the help of children from the neighbourhood.
Afternoon Tea art
29-4-2013
The Conservatorium Hotel in Amsterdam serves a classic Afternoon Tea as a tribute to the reopening of the Rijksmuseum. The appetizers are inspired by the portraits and art works by artists from the 17th century. The menu consists entirely of pure traditional Dutch dishes like beef sausage burger with pickles, herring on rye bread and different types of croquettes.
A shot of glazed donuts or bacon
29-4-2013
Start the day with a good shot of breakfast-infused liqueurs. Mama Walkers brings you freshly-made breakfast cocktails. Relax with one anytime, day or night, because breakfast isn’t just for morning anymore.. Mama Walker’s presents a menu of 70 proof breakfast-inspired liqueurs – Glazed Donut, Blueberry Pancake and Maple Bacon.
Shaken and stirred with Barefoot wines
25-4-2013
The Californian wine brand ‘Barefoot’ introduces refreshing cocktail recipes for the summer, like the ‘Down the Aisle’, a cocktails made of the White Zinfandel Rose. The cocktail is refreshing and is a mix of pears, pineapple and strawberries flavor. The ‘Beachcomber’ cocktail is made of Pinot Grigio, a cocktail with fresh lime, green apple, pineapple and coconut milk flavor. These fresh cocktail recipes will get you in the mood for the summer… There is also a online contest where people can suggest cocktail recipes based on Barefoot wines, the winner will get a cash prize.
Region chef cooking competition
24-4-2013
The first edition of the cooking competition ‘Region Chef’ will take place on 28 September in Amersfoort. During this competition amateur chefs cook with locale produce. By promoting locale produce the organization wants to reduce the ecological footprint of the food consumption. The goal is to make consumers more aware of it and to show them in which season the products will have the best flavors.
Sandwich with ice cream
22-4-2013
Why serving a scoop of ice cream in a cone or in a bowl, when you can also serve it as a sandwich? Chocolatier Pierre in the Netherlands offers this delicacy: a sandwich with ice cream. The sandwich is a light brioche bun with the sweet taste of cake and a hint of orange. Recommended is to fill the sandwich with “creamy” ice creams such as nuts and chocolate. The sandwich with ice cream is inspired by Sicily, where locals eat the delicacy regularly. Chocolatier Pierre sells this sandwich for the second year.
Top chefs cook for the Salvation Army
22-4-2013
Six top chefs from the Netherlands will prepare a lunch with asparagus for a location of the Salvation Army on Wednesday 24 April. The chefs will work with participants of 50|50 Food for catering, a labor rehabilitation project of the Salvation Army. Besides preparing the asparagus lunch, the participants of 50|50 Food for catering have the opportunity to attend an internship for two days at the restaurants of the top chefs.
Interactive meals by Pinch Food Design
18-4-2013
Pinch Food Design is a boutique catering team lead by chef Bob Spiegel and designer TJ Girard. These NYC culinary veterans aim to “impress, entertain and inspire with food as delicious as it is daring, and design as inviting as it is innovative.” They specialize in creating surprising and exciting cuisine with imaginative presentation for clients at dinner parties. Their new idea, Pinch Plated, offers “inter(active)courses” for diners that encourage them to play with their food. For example Tuna sushi and beets with “trim your own” micro salad is served in a peel-back sardine tin with embroidery scissors on the side. Their website offers great inspiration…
The friandise Tresor
17-4-2013
The friandise Tresor is chosen by the INN Awards (Belgium) as one of the best innovations of 2012. INN Awards are the premier award of innovative food products in the Retail sector. This friandise of grilled gingerbread, bloc de foie gras and onion preserves provides a sophisticated snack during the aperitif. It’s delivered frozen.
Pat & Mat water bottles
16-4-2013
The sustainable brand ‘Well Water’ celebrates its tenth anniversary with the introduction of a ‘Pat & Mat’ bottle. To get even the smallest children to drink water, their spring water is packaged in a handy bottle for small children’s hands, with a resealable cap. In addition Well Water works with Simavi to provide thousands of people in Malawi clean and safe drinking water in 2013.
