Chipotle sustainable video clip

13-7-2012

Mexican restaurant Chipotle collaborated with country music legend Willie Nelson and film-maker Johnny Kelly to create an animated video. In the clip they emphasize the importance of developing a sustainable food system. It’s a clear positioning strategy by the restaurant, that has a very complete website as well.

The bended cucumber dinner

13-7-2012

De Vereeniging and De War organize the ‘Kromme Komkommer diner’ (Bended Cucumber dinner) in Amersfoort on the 20th of July at 17.30 o’clock. The ingredients for the dishes are saved from the waste bin, the expiration date has just been passed for exemple or the vegetables and fruits are not perfect enough to sell them in supermarkets. In between the courses various speakers tell what impact different food rules and regulations have on them. More information at www.dewar.nl, subscibe at eten@devereeniging.nl.

Milk Bar

12-7-2012

Since June 29, the district Schieblok in Rotterdam offers a new hotspot called the Milk Bar. This is a pop-up concept, created by master students of the art school in The Hague. Guests can come here for a milk drink, a smoothie or other healthy snacks. With this project, they are especially aiming to bring this neglected part of Rotterdam back to life and is part of the project Test Site Rotterdam in occasion of the 5th International Architecture Biënnale Rotterdam.

Washing dishes to pay the bill

12-7-2012

Some people joke around, if you cannot pay the bill, you will end up in the kitchen to do the dishes. Scotch-Brite, a Brazilian supplier of cleaning supplies, started a marketing campaign to reach the younger target. In several restaurants in Sao Paulo, people receive, when asking for the bill, a Scotch-Brite sponge that read, “Don’t want to pay the bill? Go wash the dishes”.

Kitchen & Bar Van Rijn opens in Amsterdam

11-7-2012

On the 5th of September ‘Van Rijn Kitchen en Bar’ opens officially, but it’s possible to have a sneak peek already. The dine & dance concept at the Rembrandtplein in Amsterdam has a 7,5 meters high ceiling with a self portrait of Rembrandt van Rijn in a mosaic of acoustic tiles. The open kitchen serves ‘Dutch cuisine fushion with a twist’, Jazzy D will host the jazz-oriented music nights.

Photo: Klijn Fotografie

A sparkling wine made out of birch sap

9-7-2012

A Sparkling Elixir Reminiscent of Spring, from the Virginal Wine-making Region of Jämtland, original recipe from 1785. Sav is a sparkling wine based on birch sap. The sap is harvested from birch trees growing on the mineral-rich soil of The Great Lake area in Jämtland. If you want more information just watch the German or French youtube video about the wine or check the website of BeNeLux importer Aclusive.

The Longest Vegetarian Table in Amsterdam

9-7-2012

The Vegetarian Society (The Netherlands) orginazes  ‘The Longest Vegetarian Table’ on Wednesday 11 July. The event is organized at the Museumsquare in Amsterdam, and they strive to feed at least 600 and up to 800 people at once at a long table of 220 meters. The meal is offered for free, but the organization is still looking for sponsors. For singles who want to meet other singles, there are special places at the ‘Vega Dates’ tables. Register by Facebook. The video is in Dutch, about the event last year in Utrecht.

Most expensive cupcake

9-7-2012

We recently decided to put no more cupcake variations at our website and then we saw this youtube movie…. Great, quiet youtube video about the making of the most expensive cupcake, according to Bloomsbury’s bakery in Dubai. The Golden Phoenix costs 800 euro.

McSucces by Ubel Zuiderveld

6-7-2012

McDonald’s is one of the most succesfull restaurants in the world. Even during economical crises the company still thrives. This Dutch book by Ubel Zuiderveld provides a view in McDonald’s ‘kitchen’. He has published some articles in English as well.

Public coffee waste mushroom farm

6-7-2012

Seattle had a temporary store front where Olson Kundig Architects and CityLab7 collaborated to create a mushroom farm. The coffee waste from local cafes was used to grow the mushrooms on. A side effect of this urban farm was social cohesion and increased the dialogue about urban farming and its business possibilities.

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