A Christmas wreath as dessert for the whole table
24-11-2014
Desserts shared by the whole table, like a Christmas wreath from meringue, is one of the fine examples you can come up with for Christmas. If you have great examples you’re willing to share, we love to mention it as inspiration.
On a regular basis we hear that the ideas we show at our website are not in line with the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. Earlier this year we have written about the trend in Bistros to serve desserts for the whole table. Like a giant profiterole or chocolate balls which are broken at the table. It provides a lot of commotion at the table and is very easy to adapt to your own capabilitees!
Inspiration from colleagues and Pinterest
Chefs with Michelin stars are sharing inspiration, Grant Achatz (among others from Restaurant Alinea in Chicago) for example inspires us regularly with video’s like this one about his menu with as dessert the chocolate ball. Inspiration other chefs can use for their own dishes. Pinterest can be another source of inspiration.
A Christmas wreath as dessert
Wherever you look for inspiration, sharing a dessert with the whole table is special and cozy in the Holiday season. Last month I made a huge long profiterole, filled with lemon curd and sour cream and fresh fruit for a party. Profiteroles can be made in all kind of shapes, so it’s easy to adapt it to Christmas. Last weekend, I made a Christmas wreath from meringue with raspberry sauce, fresh red fruit and some holly leaves as decoration. Easy and fun to eat! ^ Marjolein
A magnifying spoon
20-11-2014
Designer Ernesto D. Morales has designed a spoon made out of magnifying glass as part of a series of absurd products for his fictional company Object Solutions. The spoon is intended to enable the user to inspect each area of a meal prior to consumption to ensure the absence of glass, hair, bugs or other contaminants. The food can be eaten using the same implement. Restaurant owners worldwide shouldn’t be surprised if their guests start scanning their dishes before they start eating with this magnifying spoon, if the spoon goes into production! At this moment the only possibility is to subscribe for a limited edition at his webshop.
Ernesto D. Morales about the magnifying spoon: ““You may be the victim of needless contamination, but you’ll be damned if you’re ever caught eating it.”
This Thursday; the Beaujolais Primeur will arrive!
18-11-2014
The Beaujolais Primeur/Nouveau is becoming popular again. Do you already treat your guests to a Beaujolais menu?
Mid October, I went to Paris for a long weekend and I noticed that there are many restaurant announcements for a Beaujolais Primeur / Nouveau menu on November 20 around the ‘déblocage’. I still remember the years that certain Beaujolais Primeur wines often sold out in advance! Due to various scandals the popularity of the Beaujolais Nouveau dropped rapidly. But the Beaujolais is gradually becoming more popular again, thanks to the quality improvements that growers in the region have implemented.
The third Thursday of November, Beaujolais Primeur menu
People start celebrating The ‘déblocage’ again, so owners of restaurants dedicated to the French cuisine should celebrate this as well! Another reason for a party! Marc Cruellas, owner of Bistrot de la Place in The Hague remained faithful to the Beaujolais Nouveau, every year he treats his guests after the ‘déblocage’ with dishes from the wine region. This while enjoying a ‘pot of Beaujolais Nouveau’ and live French music.
In-store performance at the Coffeecompany
17-11-2014
The American soul artist Curtis Harding will have an in-store performance at the Coffeecompany in Amsterdam on Sunday 23 November. Record company Epitaph / Anti-Europe joins forces with the coffee chain that provides it’s visitors a soulful afternoon and the artist gets extra publicity.
In-store performance
In addition to his club tour in the Netherlands Curtis Harding will perform exclusively at the Coffeecompany on the Oosterdokskade in Amsterdam. An old tradition of in-store performances is hereby revived by the Coffeecompany and record label Epitaph / Anti-Europe. Various performances by Pete Philly & Perquisite and Michael Franti took place at branches of the coffee chain from 2005 to 2009.
Keep on shining
The in-store performance will take place from 15.00 o’clock and is free of charge. Later that evening Curtis Harding will perform at the Paradiso. The last few weeks the popularity of Curtis Harding rocketed sky high with ‘Keep on shining’ being nominated as tip song at various radio stations, so we expect the event will attract quite a lot of fans.
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’.
Old Amsterdam Food Tour Dinner
14-11-2014
The Old Amsterdam Food Tour and restaurant MOES organize the ‘Golden Age Dinner’ with Marleen Willebrands on Sunday 23 November. A meal will be cooked at the basement of an old storehouse from 1646 according to original 17th century recipes. Because the dinner was served in the afternoon back then, the dinner will be served from 14.00-18.00 o’clock.
Stories from the Golden age
Between the courses stories are told about eating habits, table manners and the availability of food in the city back then. Culinary historicist and publicist Marleen Willebrands retrieved the recipes and will explain the background of old eating habits. Students of the department of old music from the conservatory will play music from that era.
Guests can enjoy oysters on entry, a Rillette appetizer of crab, Tersey with smelt, sweet chicken pie, salad with parsnips, Blancmange & roggebroodijs* *(Roggebroodijs is a rye bread ice cream – ever had rye bread ice cream before?!) and Hippocras with dragees.
Old Amsterdam habits
Because of old habits only a spoon will be provided, please bring your own knife. The stories will be in Dutch; however, the food, wine drinks and experience speak a universal language for all to enjoy.
Location: MOES, Prins Hendrikkade 142-sous
Date & time: Sunday 23 November 14.00-18.00 o’clock.
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!
Butler-style brunch
10-11-2014
A relaxing Sunday brunch – Enjoying all the tapas style appetizers which are being served at your table while sipping unlimited cocktails or a glass of wine.
We don’t have a real breakfast culture at the restaurants in the Netherlands. Maybe breakfast in America is the meal that has the most influence from all kitchens. Brunch on the weekend days with the whole family in a restaurant is done regularly. In that perspective, we can take the breakfast culture in America as an example.
Butler-style Sunday brunch at restaurant La Cave
A family brunch in restaurant ‘La Cave’ in the Wynn Hotel in Las Vegas on Sunday . The staff is constantly running around with tapas style breakfast and lunch dishes. A small indication; fresh fruit salad; yoghurt parfait with granola; French toast; eggs Benedict; pancakes with berry compote; flatbread with ham and eggs; mini burgers and unlimited cocktails.
A relaxed way to spend your Sunday afternoon
Great companions – beautiful dishes – delicious wine or cocktails and everything is brought to your table. The ultimate Sunday brunch, why shouldn’t this work in the Netherlands?
Christmas meringue
Profiterole Snake
