The doughnut is very popular in the United States and there are more new varieties on the market. Lucky’s Doughnuts creates authentic, handmade doughnuts in many variants. Likewise the crème brûlée doughnut, a doughnut filled with vanilla pastry cream topped with crisp, burnt sugar caramel shell. They also have other special doughnuts like a tiramisu or blood orange doughnut.
Many people know dry ice from the theatrical world as haze ore smoke used at TV shows and musicals, but dry ice is also increasingly used in the hospitality industry. ICS Dry Ice developed the Mistystix, that gives a drink that mysterious smoke effect. The Mistystix is designed to be used in drinks and is filled with dry ice. Once the Mistystix touches the drink, it creates a smoking effect. The most beautiful effect is created when the drink is not too cold. With the Mistystix the taste of the drink is optimum, it keeps the drink cold and it remains smoking about 3 to 5 minutes. Use dry ice for the presentation of a dish or dry ice can also be used in the finest form to make a sorbet from fresh juices. Filling a wine cooler with water and dry ice gives a festive effect.
Instead of the standard figure drawing with milk foam in the cream layer of a cup of coffee, make it special with latte 3D art.
At The Hague Hollands Spoor train station, the first fully vegetarian snack bar will open on 5 April. Visitors can choose a healthier and meatless version of the croquette, frikadel or hamburger. The products are 100% vegetarian and a majority of the product range is also vegan. Besides the snacks, there is a choice of vegetarian and vegan sandwiches, small dishes and organic drinks.
Texel gets a new typical product, a Texel whiskey. The whiskey is not for sale yet, but the creator and producer Joscha Schoots has laid a good foundation. The whiskey is distilled with, so far as possible, ingredients of Texel. The distillates are still maturing on barrel. The salty air and the soft water of Texel, play a role in the typical taste of the whiskey. Joscha Schoots hopes to present the first whiskey bottles in 3.5 years.
The Diabetes Foundation in the Netherlands has introduced a new online platform with recipes for cooking with diabetes disease. There is often a lot of confusion about what you can eat when you have diabetes. Besides that, eating healthy food is an important part of the treatment and can reduce the impact of diabetes. For theses reasons, the Diabetes Foundation created a website with recipes, cooking tips and facts about diabetes. People can also send recipes and they are checked by a dietitian and will be added with the nutritional values. It will be a platform of and for people with diabetes.
Heineken was looking for an intern events and sponsorship when they received 1,734 applications. For this reason Heineken devised an interview where the candidates could not be prepared for. Heineken examined how the candidates responded in unexpected situations, such as hand-in-hand walking, a recruiter who feels unwell and on a fire alarm. After the applications, the three best candidates were selected and people could vote on the candidates. Guy Luchting won the internship.
The Japanese brewery Sankt Gallen Brewery has brewed a stout beer that is chocolate-flavored by using chocolate malt. The beer has 8,5 percent of alcohol and can be served in a glass made entirely of chocolate. After drinking the chocolate-flavored stout beer, you can also eat the glass to enhance the chocolate flavor of the beer.
The Dutch newspaper NRC Handelsblad opened a restaurant cafe on the ground floor of a new building in Amsterdam on 18 February. On the second floor the editors of NRC Handelsblad and NRC.next are located. The official opening is on 6 March, until then, NRC readers can test the menu. The restaurant gets a ‘newsy’ look, there are screens with the latest news and the ceiling has a see-through to the editors. Soon there will open some meeting rooms for training, lunches, dinners and meetings. From April onwards NRC will organize daily lectures, debates and courses. NRC is not the first newspaper that opens a restaurant, earlier we saw that the Canadian newspaper Winnipeg Free Press opened a cafe.
Our former colleague Christel Hendriks started working at a new hotspot in Amsterdam; Wannemakers!. Since early 2013 Wannemakers! opened its doors at the Singel in Amsterdam. At Wannemakers! you imagine yourself in a ‘La Dolce Vita’ atmosphere and surprising and enjoyment are high priorities. Wannemakers! is open from 08.00 am onwards for breakfast, lunch or dinner. But also for a cup of Single Estate coffee or a coffee-to-go. The restaurant is open Monday through Saturday and offers a French-inspired menu which is being renewed every two to three weeks. During the summer guests can relax on the terrace that is located next to the canal.
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The doughnut is very popular in the United States and there are more new varieties on the market. Lucky’s Doughnuts creates authentic, handmade doughnuts in many variants. Likewise the crème brûlée doughnut, a doughnut filled with vanilla pastry cream topped with crisp, burnt sugar caramel shell. They also have other special doughnuts like a tiramisu or blood orange doughnut.
Many people know dry ice from the theatrical world as haze ore smoke used at TV shows and musicals, but dry ice is also increasingly used in the hospitality industry. ICS Dry Ice developed the Mistystix, that gives a drink that mysterious smoke effect. The Mistystix is designed to be used in drinks and is filled with dry ice. Once the Mistystix touches the drink, it creates a smoking effect. The most beautiful effect is created when the drink is not too cold. With the Mistystix the taste of the drink is optimum, it keeps the drink cold and it remains smoking about 3 to 5 minutes. Use dry ice for the presentation of a dish or dry ice can also be used in the finest form to make a sorbet from fresh juices. Filling a wine cooler with water and dry ice gives a festive effect.
Instead of the standard figure drawing with milk foam in the cream layer of a cup of coffee, make it special with latte 3D art.
At The Hague Hollands Spoor train station, the first fully vegetarian snack bar will open on 5 April. Visitors can choose a healthier and meatless version of the croquette, frikadel or hamburger. The products are 100% vegetarian and a majority of the product range is also vegan. Besides the snacks, there is a choice of vegetarian and vegan sandwiches, small dishes and organic drinks.
Texel gets a new typical product, a Texel whiskey. The whiskey is not for sale yet, but the creator and producer Joscha Schoots has laid a good foundation. The whiskey is distilled with, so far as possible, ingredients of Texel. The distillates are still maturing on barrel. The salty air and the soft water of Texel, play a role in the typical taste of the whiskey. Joscha Schoots hopes to present the first whiskey bottles in 3.5 years.
The Diabetes Foundation in the Netherlands has introduced a new online platform with recipes for cooking with diabetes disease. There is often a lot of confusion about what you can eat when you have diabetes. Besides that, eating healthy food is an important part of the treatment and can reduce the impact of diabetes. For theses reasons, the Diabetes Foundation created a website with recipes, cooking tips and facts about diabetes. People can also send recipes and they are checked by a dietitian and will be added with the nutritional values. It will be a platform of and for people with diabetes.
Heineken was looking for an intern events and sponsorship when they received 1,734 applications. For this reason Heineken devised an interview where the candidates could not be prepared for. Heineken examined how the candidates responded in unexpected situations, such as hand-in-hand walking, a recruiter who feels unwell and on a fire alarm. After the applications, the three best candidates were selected and people could vote on the candidates. Guy Luchting won the internship.
The Japanese brewery Sankt Gallen Brewery has brewed a stout beer that is chocolate-flavored by using chocolate malt. The beer has 8,5 percent of alcohol and can be served in a glass made entirely of chocolate. After drinking the chocolate-flavored stout beer, you can also eat the glass to enhance the chocolate flavor of the beer.
The Dutch newspaper NRC Handelsblad opened a restaurant cafe on the ground floor of a new building in Amsterdam on 18 February. On the second floor the editors of NRC Handelsblad and NRC.next are located. The official opening is on 6 March, until then, NRC readers can test the menu. The restaurant gets a ‘newsy’ look, there are screens with the latest news and the ceiling has a see-through to the editors. Soon there will open some meeting rooms for training, lunches, dinners and meetings. From April onwards NRC will organize daily lectures, debates and courses. NRC is not the first newspaper that opens a restaurant, earlier we saw that the Canadian newspaper Winnipeg Free Press opened a cafe.
Our former colleague Christel Hendriks started working at a new hotspot in Amsterdam; Wannemakers!. Since early 2013 Wannemakers! opened its doors at the Singel in Amsterdam. At Wannemakers! you imagine yourself in a ‘La Dolce Vita’ atmosphere and surprising and enjoyment are high priorities. Wannemakers! is open from 08.00 am onwards for breakfast, lunch or dinner. But also for a cup of Single Estate coffee or a coffee-to-go. The restaurant is open Monday through Saturday and offers a French-inspired menu which is being renewed every two to three weeks. During the summer guests can relax on the terrace that is located next to the canal.
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