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.
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?
Use the #selfie in your benefit
10-11-2014
The luxury Mandarin Oriental hotel in Paris created a new example of the use of the #selfie that benefits both the company as the consumer.
Marjolein wrote about it in the beginning of September; the #Selfie as a trend. In that article she provides a few examples, recently she spotted a new one from the luxury Mandarin Oriental hotel in Paris. The hotel launched a ‘Selfie in Paris’ campaign in August 2014. Offering their guests a tour of Paris’ best selfie spots with a private car and driver.
The best #selfie time is yet to come
As from the end of November it will be booming with all the #Christmas decoration #selfies on the social media. In front of the Christmas Tree on famous spots, with the decorated windows at all the big warehouses et cetera. Make use of this #selfie trend by creating the perfect Selfie spot in your restaurant or hotel. As city you can organise your own best selfie spot tour to promote your most photogenic spots as well.
Decorative ceramics for restaurant
7-11-2014
Gastronomy, art, design and music come together in the whirlwind of enthusiasm that is André Amaro. The Amaro Creative Industries company originated in catering on festivals but expanded into a ‘peerless creative monster’. André Amaro created a unique collection of ceramics in collaboration with Nanda Smits. The Stroomhuis in Eindhoven, studio and residence of André Amaro houses a unique ceramic studio nowadays.
Ceramic worshippers
A part of the collection is (re)produced by a small family owned factory in Portugal. Amaro found this ceramics worshipping family close to his native village. By outsourcing a part of the production the team keeps its hands free for the dev elopement of future products to keep the collection dynamic.
Fennel bottle
The fennel bottle is designed, baked and finished in Eindhoven, can contain 20 cl of liquid and weights 550 grams. A gracious item to serve just that little extra experience at the table. The ceramics collection also includes a kale bowl and a garlic-salt-and-pepper shaker which are great for decoration as well.
Co-creation around the Christmas Tree
7-11-2014
Inspiration for decorating the Christmas Tree. Claridge’s, London’s legendary Mayfair Hotel, had the famous designers Dolce & Gabbana design their Christmas Tree last year.
In the Netherlands we start decorating our Christmas Trees from 6 December. So another month and we will be in the Christmas spirit again and people will expect this in restaurants and hotels as well. The idea of the Claridge hotel is a great example of co-creation. The Christmas Tree from the hotel has already been designed by McQueens, Lanvin (Alber Elbaz) and Dior (John Galliano). The effect; many articles in high fashion magazines and many online hits.
Co-create locally
To get your restaurant or hotel in the picture, it is important to reach the local press and spread pictures through social media. Co-create your tree with designers or other celebrities from your own city, to create rumour around the brand. For the ‘designer‘ it’s positive to get his or her name in the press as well.
Throw a party when you unveil the Christmas tree!
If you unveil such a special tree, you need to give it a lot of attention, throw a party. Serve bubbles, eggnog or a winter cocktail when the lights go on. Together with the designers, your staff, local press, friends and local food bloggers. Interested in more inspiration for Christmas, check our hospitable Christmas gestures from last year.
A bakery that starts serving meals
5-11-2014
The ‘Bakkerswinkel’ (Bakery Shop) in Amsterdam-West will start serving meals in the evening as from 14 November, starting on Friday and Saturday. Guests are welcome on these nights for a small or large meal.
A lunchroom during the day and a restaurant at night
Piet Hekker founder of the ‘Bakkerswinkel’ chain with 8 shops in Zoetermeer, Amsterdam, Utrecht, The Hague and Rotterdam asked Andy Verdonk to coach and guide the kitchen team. All dishes will be freshly prepared in the kitchen and they will work with seasonal products. The menu includes dishes (entremets size) to taste, combine or share. Andy Verdonk will also teach his knowledge to the young (future) professionals who are educated at this shop in Amsterdam.
Philosophy of the ‘Bakkerswinkel’
The ‘Bakkerswinkel’ is a meeting place focused on people, product and the environment. All branches of the Baker Shops are unique and have their own atmosphere and identity, adapted to the environment. This is consistent with the philosophy of Piet Hekker; through cross-pollination the city, the craft and the design reinforce each other. Each property consists of a shop, a restaurant and a traditional kitchen / bakery, which is preferably open so that guest can see how their bread and meal are prepared. Making the craft of cook and baker more visible, fits into the trend of transparency.
Bakery blurring
Shop and restaurant in one, another fine example of blurring. The ‘Bakkerswinkel’ does it for 40 years already. What once started as a bakery/shop evolved into a lunchroom (with an extended evening opening in Zoetermeer). Recently the venue in Amsterdam followed with an evening opening as well. The ingredients used at the evening are not for sale in the shop. Something that might change in the near future.
Lke the times the gas stations got permission to sell food and some restaurant owners asked if they could start selling gas, there will probably be restaurant owners discussing if they could start selling bread!
Maybe those restaurant owners can make a small wink to the concept; In France I have got a small loaf of bread home after a delicious meal a couple of times. This to discuss dinner at breakfast while still enjoying the crafts of the same kitchen. ^ Marjolein
Mumbai streetfood in Amsterdam
4-11-2014
As from October 21, 2014 SHIRKHAN brings the scent and the traditional flavours of Mumbai streetfood to the ‘Foodhallen’ in Amsterdam West.
Yossi Eliyahoo, owner and developer of the well-known international hotspots IZAKAYA, MOMO and The Butcher (West), has joined forces with top chef Hariprasad Shetty to introduce the first real Mumbai street food concept in the Netherlands. Chef Hariprasad Shetty was born and raised in India and has an unconditional love for Indian cuisine. His passion and knowledge of authentic Indian cuisine can be recognized in each of the streetfood dishes at SHIRKHAN.
Lamb Seekh and Chicken Tikka
Dishes like Lamb Seekh and Chicken Tikka are prepared the traditional way in the Tandoor oven or at the Indian grill in view of the guests. The impressive hand-made Tandoor oven is decorated with gold and bronze mosaic and obviously the showpiece of SHIRKHAN. The meat is served on metal skewers with homemade chutney, salads and fresh naan bread.
Indian street food in London as an example
Yossi Eliyahoo’s idea for SHIRKHAN is inspired by the Indian cuisine in London. Indian food is served there at almost every street corner. In the Netherlands the supply of traditional Indian streetfood is however minimal. We wish Yossi Eliyahoo and chef Hariprasad Shetty a lot of success with their SHIRKHAN.
10 times pizza inspiration
3-11-2014
Inspired by the pizza chain Domino’s Pizza that recently started selling pizza’s with a sausage in the edge of the pizza and sauerkraut as an ingredient and the success of pizza rolls and bagels, we’ve made a top 10 pizza inspiration varieties which we as guest really love to eat.
Pizza with fresh truffle
Recently I ate a fresh truffle pizza at a great lunch/brunch spot on Sunday in the Marais, Paris. At Le Dome du Marais they serve a ‘Pizza a la Truffe Noir, fontina & frisee blanche’ (Pizza with black truffle, fontina cheese and frisee salad).
Pizza with fresh tuna
Although more a flatbread or our flammkuchen variety, we ate a great flatbread with fresh tuna with a hint of shiso and truffle oil in Las Vegas. The perfect combination between Japan and Italia. The Yellowtail Japanese Restaurant & Lounge at the Bellagio hotel serves this great pizza. Friends already told us in advance; after having eaten one, you will order another one!
Meanwhile I understood that restaurant Le Garage in Amsterdam serves a similar pizza! We will definitively come to taste this version as well!
Breakfast pizza
We already wrote about it in 2010, a branch of Domino’s pizza in Ohio started to serve a breakfast pizza. Last summer we had breakfast pizzas at various locations in America. The breakfast flatbread at the ‘Butler-style’ Sunday brunch in restaurant La Cave at The Wynn Hotel in Las Vegas was truly delicious, a rectangular piece of flatbread with a chef’s selection of ham and eggs. In the Netherlands we know that restaurant City Hall in Leiden serves a breakfast pizza with 3 eggs and bacon as well.
The Tandoori Spice Pizza
In the most recent newsletter of The Food People we read that pizza chain Papa John’s in England did bring a new pizza on the market in collaboration with producer Patak’s; The Spice Tandoori Pizza. The pizza is topped with authentic Indian-inspired ingredients such as Phal sauce, double Tandoori Chicken, green peppers, red onion, tomatoes and mint raita.
Deep dish pizza from Chicago
The Deep Dish pizza is a mighty and truly a pizza for big eaters! I ate it by Giordano’s in Chicago, hometown of the deep dish pizza. A smaller version would likely be better for the Dutch market, while the bigger one can be advertised as a ‘pizza to share’.
Flatbread or the European version; flammkuchen
Since 2013 more and more flatbreads, or the German variant ‘flammkuchen’, are served in the Netherlands. This lighter version of a pizza is often used in America as ‘skinny pizza’. For example, The Cheesecake Factory has a separate menu, ‘skinnylicious’ with some skinny flatbreads for those who want to eat less calories.
Eat healthy, pizza – with seaweed
We wrote about it in December 2013; Healthy pizza has toppings like mozzarella, cheddar cheese, cherry tomatoes, red pepper and garlic powder. The company made the pizza healthier with a secret ingredient, they added seaweed, a healthy alternative to salt. An average frozen pizza contains 300 calories and 13 grams of fat, the pizza by ‘Eat Healthy’ contains 172 calories and 5.3 grams of fat. It is introduced in England and Wales.
Pizza on a stick and in a cone
The Italian company Hasta La Pizza has introduced the ‘pizza on a stick’ at the Anuga fair in Cologne in the end of 2013. The ‘pizza on a stick’ is designed for the on-the-go market. Hasta la Pizza is available in the flavours Margherita, ham and salami and comes in packs of 60 grams. Kono pizza sells its pizza already several years in the form of a cone. They are sold in 16 countries, but not in the Netherlands yet, although they’re sold on Aruba.
Pizza gourmet
We wrote about it in May 2013; Gourmet Pizza. The Italian ‘Pizzafestijn’ Catering serves a pizza-gourmet besides Italian snacks and a live cooking buffet with pizza appetizers. With the pizza-gourmet guests can cover small fresh pizza bases with pizza sauce and ingredients of choice. These mini pizzas are baked in a small pizza oven.
Bugs on the pizza
We can now start to uses insects on pizzas as the insects are also on the shelves at the supermarket in the Netherlands ((Supermarket Jumbo in Groningen). Early 2010 an Australian pizza maker did this also when the country was hit by a plague of locusts.
Written by Marjolein van Spronsen LinkedIn
Eco-friendly eats
3-11-2014
Julia Soldic, our guest writer about the Scandinavian cuisine, writes about one of her passions: the sustainable food movement.
95% of the world’s ecological food products are being consumed in Europe and North America, leaving us the most conscious eaters in the world . In ten years, the turnover of organic food consumption has tripled worldwide, according to a report conducted by the International Federation of Organic Agriculture Movements. Switzerland is the most eco-friendly country in Europe, closely followed by the gastro country of Scandinavia: Denmark. Sweden and Germany are the runners- up whilst The Netherlands, Belgium and Norway are on a shared seventh place. Consuming eco-friendly goods, in the above countries, is not yet available for the price-sensitive working class, yet perceived as a more luxurious eating habit. What can we do to change this?
Low budget eco-friendly products
In April the Executive Vice-President of the renowned American multinational corporation Walmart revealed the news that a new low budget product line with eco-friendly food will be launched: “We know our customers are interested in purchasing organic products and, traditionally, those customers have had to pay more… We are changing that and creating a new price position for organic groceries that increases access.”
In Scandinavia, larger retail corporations have entered into lifelong supply agreements with ecological farmers supplying Danish supermarkets with sustainable food options – also on their lower shelves. A brave and forward-thinking push!
The Sustainable Restaurant Award 2014
Serving ecological food is simply a result to the known equation: supply is altered after the demand. People want Eco-Friendly Eats, both portrayed in the ingredients on the menu, yet also the restaurant owners shown effort into taking care of the planet. The Sustainable Restaurant Association, in partnership with the World’s 50 Best Restaurants, awarded the Basque restaurant “Azurmendi” the Sustainable Restaurant Award of 2014. Why? Because they care about our planet and still manage to retain Three Michelin Stars. Chef Eneko Atxa leads by example for other restaurateurs by implementing solar panels, showing a massive effort into recycling, portraying free ranged menu items, serving sustainable fish- and a large variety of self-grown organic vegetables. Chef Eneko Atxa; “We have a respect for our greatest supplier: THE EARTH, OUR EARTH.” One can say that chefs like Chef Eneko Atxa, is the sustainable restaurant industry`s reply to a glorified soul like the Catholic Church`s Saint Mother Teresa.
What does this trend mean for the restaurant industry?
Ecological food is still perceived as expensive, gourmet and food for idealists. It is not until we change this idea of ecological food, and make it food for the masses, that we will see the real change in consumer behaviour. In the second largest city of Sweden, Gothenburg, the city’s foodies have taken the matter of running eco-friendly eats to another level, introducing sustainable food panels lecturing startups on how to run a successful, sustainable and organic food operation. “Sustainability isn’t just a moral issue for restaurateurs – it’s fast becoming the hottest trend among hungry consumers”, says restaurateur, author and course initiator, Jens Dolk.
Change is difficult, but by being early adopters and support the rise of ecological agriculture, we will gradually change the idealist into you and me.
