Dutch Street Food app
20-3-2015
‘Reizende Sterren’ introduces a street food app for the Netherlands. Soon the food trucks and festivals throughout the Netherlands can be found through the street food app.
The ‘Reizende Sterren street food app’ provides an overview of Dutch street food
entrepreneurs, food trucks and other mobile kitchens. The recent pilot with food trucks by the municipality of Amsterdam shows that it’s the perfect timing for such an app. In addition to visibility at festivals and events, users of the app can see where food trucks are located in the city, at designated spots on the street.
The launch of the ‘Reizende Sterren street food app’ will take place in May 2015
The street food app for consumers
• Free to download from the App Store (Apple & Android)
• Overview with foodtruck entrepreneurs, product information and their signature dishes
• Push notifications of promotions, recipes and tickets
• Current events calendar
• Information about festivals, markets, events, parties, permanent pitches
• Real-time locator with GPS
• Link with social media
• Consumers rating system
Statistics Data
With a consumer rating system within the app, it is possible to collect valuable data about consumer behaviour and appreciation that can help in the development of street food in the Netherlands. The street food app will collect data from every festival / event / food truck and ‘Reizende Sterren’ will provide an annual (public) overview of relevant information via an online analysis map.
3D printed snack with edible soil
19-3-2015
Project designer Chloé Rutzerveld creates a bridge between new production and traditional cultivation with the “Edible Growth” project. The 3D printer produces a food soil. Printing food with a 3D printer is not new anymore but printing edible food soils with seeds and spores is. The soil and the seeds and spores grow into living edible balls.
Edible growth
Rutzerveld studied Industrial Design at the Eindhoven University of Technology (TUE). For the Edible Growth project she works together with the TUE and knowledge institute TNO. The technology is still in development, the software, hardware and assembling the ingredients has yet to be optimized. Edith Growth, however, has had a lot of international attention.
The technology is used to optimize the natural processes and to make the soil and plants grow together into the final product. During the growth the structure, smell and taste changes and intensify. Like, for example, a blue cheese.
3D printed snack with the edible soil
It’s a new way of producing food that connects nature, technology, science and design. The whole food chain will reduce considerably and the concept brings consumers closer to their food. It facilitates growth and reduces the ecological footprint with less food miles, it also reduces waste and freshness is in your own hands.
Book about wine adventures + B(u)y the Barrel
13-3-2015
Jacqueline van Liere, owner and wine-food-specialist of restaurant & foodbar SchultenHues (*) in Zutphen (The Netherlands), is going to write a series of wine books, together with wine importer Robert Benier. The series is called ‘The Great World of Amazing Wines’ and Jacqueline and Robert write about their travels around the world and they show us the amazing world of wine. During the journey, big chefs will be visited, to prepare and taste the most favorite wine-parings with them. Back in Zutphen, the wine will be tasted with Peter Gast (chef and owner of restaurant & foodbar SchultenHues), friends and colleagues.
In the first book of the series a dish of Peter Gast will be combined with a few wine-discoveries. Besides that pretty pictures, rare wine pairings and a great story about the wine-maker Martin Steinmann.
B(u)y the Barrel
Jacqueline and Robert are going a step further…. They want you to taste along with their discoveries! That’s why they create their own, quirky, wine in every country they will visit. They create the wine with one of the nicest and best winemakers from that country. There will be created one rare ‘barrel’, which has maximum of 600 bottles. These rare bottles are exclusive available. The first wine is made of the Chardonnay grape and are vinified on the Schloss Sommerhausen in Franken, Germany. Created by Jacqueline, Robert and Martin Steinmann. There are different offers, such as one of a bottle + book but you can also order 6 bottles. You can find the offers here.
Popup Melksalon
13-3-2015
A milk bar (de MelkSalon) will pop up in Amsterdam. The MelkSalon is a temporary pilot and design room where the value of milk will be rediscovered. From 1 to 30 April at the Oude Spiegelstraat 6.
The Melksalon brings consumers, dairy farmers, dairy processors, designers and scientists together, to rediscover the value(s) of milk. Amongst other things they will organize lectures, design sessions, movie nights and walking tours. The full program is available here (unfortunately only in Dutch). With as highlights some Milk Talks and design sessions under the guidance of experts, an Old Amsterdam Milk Tour and some dinners with catchy titles such as Milk Unchained! And Milk Multi Culti! The dinners are in cooperation with Gilbert Kolff. The pop-up Melksalon is both a shop and a milk bar where you can walk in to taste special kinds of milk.
Why a Milk bar?
Around 1900, the streets of Amsterdam knew many milk parlors, where inhabitants could buy a glass of milk of local farmers. Today we buy milk in the supermarket, but milk still holds an important role in the Dutch history, (food)culture, economy, innovative spirit and in the countryside. Yet, many know little of this rich influence of milk. Milk in the supermarket has become an anonymous bulk product. At the same time there is a strong public debate about the consumption of milk, the impact on the environment and landscape, and the price one pays for it. With the pop-up MelkSalon they want to remove milk from the anonymity, and start a dialogue about the meaning of the product for our culture and society.
The pop-up Melksalon is an initiative of Sietske Klooster and Food Cabinet and is supported by the Dutch Dairy Association, The Milk Story, Triodos Foundation and the Committee Agricultural Innovation North Brabant.
The PancakeBot, 3-D printer for pancakes at your breakfast buffet!
12-3-2015
The PancakeBot allows you to ‘print’ out pancakes into just about any design you can imagine. Especially easy and fun for kids! Great for at your breakfast buffet.
Inspiration: A PancakeBot at your breakfast buffet.
Wouldn’t it be great to serve pancakes with your logo for breakfast? Or the logo of a company visiting your hotel? You could also organize a drawing contest between your youngest guests and serve the drawing of the winner for breakfast. We think that you could make a lasting impression with the PancakeBot.
About the PancakeBot
Although designed to inspire, entertain, and to enjoy the creativity of the users, the PancakeBot also has a commercial durability, it can make your brand leave a lasting impression. The designer of the Pancakebot, Miguel Valenzuela, wanted to make a pancake machine out of LEGO for his two daughters but the PancakeBot evolved into a complete patent pending product capable of creating pancakes. Miguel Valenzuela is succesfully funding at Kickstarter at the moment.
How does it work?
The user-friendly software allows you to design your own pancake by tracing any image right on your computer. From your favorite piece of art or character, a child’s drawing, a product image or your company or team logo, the software creates the file and the PancakeBot does the rest. Once you have traced the image, the files can be stored on an SD card allowing you to print the designs you have created without having to re-trace the image. The PancakeBot uses a patent pending batter dispensing system to ‘print’ the batter onto the included griddle. By using a combination of compressed air and a vacuum, the PancakeBot controls where the batter is dispensed.
‘Slag op de Schelde’, an unique culinary competition for chefs at the Oosterschelde
5-3-2015
Michelin starred restaurant Katseveer and chef Hans Everse are organizing a culinary competition ‘Battle on the Schelde’ on the 18th of May 2015. Chefs and sous-chefs will compete on board of a ship at the Oosterschelde. They have to prepare dishes with asparagus and a product from the Oosterschelde. Amongst others the jury includes two Michelin starred chefs Edwin Vinke and Dick Middelweerd.
Slag op de Schelde
‘Battle on the Schelde’ is the sequel to the asparagus-amuse competition that was held for nine years in restaurant ‘De Zeelandburg’. Hans Everse, ‘Hero of the Taste of the region Zeeland’ and chairman/speaker of the ‘Koksgilde Zeeland’, has initiated the revival of this culinary competition together with Jessica and Rutger van der Weel, owners of the Michelin starred restaurant Katseveer. Hans Everse indicated in the press release that he only wants participants which are on a high level, that’s why only chefs and sous-chefs can sign up for the competition.
During the competition the participants have to make a dish with asparagus and a product from the Oosterschelde for 20 persons. They have to present it with a matching wine or cocktail. The dishes may be prepared, only the final preparation can be done on the spot. The participants can be assisted by one student.
They want ‘De slag op de Schelde’ to become a yearly returning culinary competition. Participants can sign up at their website, until the 15th of March 2015.
Jury
The members of the jury are Edwin Vinke (restaurant De Kromme Watergang** and SVH Meesterkok), Dick Middelweerd (restaurant De Treeswijkhoeve** en SVH Meesterkok), Sjaak Jobse (SVH Meesterkok) and sommelier Mike Dooms (restaurant De Kromme Watergang**) who judges the food / wine pairings.
Inspiration
This is a great way to put yourself in the spotlight as chef, for the regions it’s a way to promote local products.
Poptails
5-3-2015
Poptails, the summer funs at Sky Bar, Bangkok’s highest rooftop bar at the Lebua State Tower hotel. Poptails are premium classic cocktails paired with brain-freezing popsicles. ‘Poptails’ derived from the two words – popsicle and cocktails.
Poptails are made of…
The master mixologist at ‘The Dome’ at the Lebua State Tower hotel created the poptails to create fun and excitement around his cocktails! Premium is referring to the base spirits – the Havana 3 Years Rum, Absolut 100 Vodka, Olmeca Tequila and Plymouth Gin – that are used to create these cocktails. They serve a Rocky Road Martini: (Chocolate martini) – 1.5 oz Absolute 100 Vodka – 0.1 oz white chocolate liqueur – 0.5 oz hazelnut liqueur, rimmed with dark, Dutch chocolate and garnished with a Rocky Road Popsicle made of chocolate, marshmallow, peanuts, water, simple syrup and milk.
The other cocktails which are served with a popsicle: Berrymania (with a creamy berry / lemon popsicle), The Clover Pop (with a pineapple popsicle) and The Pop Star (with a melon and raspberry popsicle).
The Sky Bar
Due to the Sky Bar’s innovative cocktails, striking atmosphere and spectacular views, it earned the distinction of being named “the most stunning rooftop bar you’ll ever see” by The New York Times and is one of the highlights of Bangkok’s nightlife scene. So, if you’re planning to go to Bangkok, this is the place to drink a cocktail. They also serve a Hangovertinis, a cocktail created for the cast of ‘The Hangover Part II’ while they were filming at Lebua. This cocktail has gone on to become Thailand’s signature drink.
As said the view is amazing and the cocktails at the Sky Bar are delicious! I know, it’s one of those places I can say of: ‘Been there, done that’. But unfortunately they didn’t serve the popsicles then, so I don’t mind going back! ^Marjolein
Annie the Owl Bar – pops up in London
4-3-2015
In London ‘Annie the Owl Bar’, a pop-up bar will open for a week in March. In this pop-up bar you can stroke owls while drinking cocktails. Like all animal themed bars, where you can stroke cats or for example bunnies, the owl themed pop-up bar also originates from Japan.
Annie the Owl Bar
‘Annie the Owl Bar’ is inspired by a bar in Tokyo (the video above is from that bar) and is already very popular. Tickets are only available by lottery. Entrance is 20 pounds and includes two cocktails. The entrance money is going to the charity ‘The Barn Owl Centre’. The bar will pop-up from 19 till 25 March from 8:30 p.m. until 2 a.m. The opening hours are adjusted to the sleeping habits of the owls. The exact location will be revealed to the winners of the lottery on 16 March.
A visit to ‘Annie the Owl Bar’ must be a dream come true for the diehard Harry Potter fan! 😉
Floral workshop with Dutch flowers at the Four Seasons Hotel George V in Paris
4-3-2015
The Four Seasons Hotel George V in Paris offers an exclusive experience to participate in a floral arrangement class hosted by Jeff Leatham, the hotel’s artistic Director and famous rock & roll florist.
Floral workshop
Jeff Leathman quarterly organizes a floral arrangement class in the Four Seasons Hotel George V. It’s a rare opportunity to meet the famous artist and discover his secrets about how to make stunning flower bouquets. The class starts with a demonstration followed by a practical lesson.
Every month Jeff comes up with a new theme and creates his bouquets with flowers from the Netherlands. Every week 9.000 flowers are delivered at the hotel.
Jeff Leathman
Jeff Leathman is well known for his spectacular floral creations. He’s not only responsible for the decoration of the hotel, he also made the decorations at the grand opening of the Museum of Modern Art in New York, made floral creations for the wedding of Tina Turner and was a guest at the show of Oprah Winfrey.
Power to the Pieper
25-2-2015
The potato is already hundreds of years super nutritious and contributes in combination with vegetables, meat or fish to your daily amount of vitamins and minerals. Earlier we wrote an article about the ‘opperdoezer’ potato . The potato is often put in a negative light. To change this view aardappel.nl launched a campaign: ‘Power to the Pieper.’
Superfoods
Lots of people are fans of the superfoods but after quinoa, goji berries or wheat grass they now want to introduce the potato. The potato contains many essential nutrients. And a portion of cooked potatoes (200 grams) contains 150 calories, almost 100 calories less than the same portion of cooked rice. Besides that the potatoes are also quite cheap and easy to prepare.
Power to the Pieper
The next few weeks the #PowertothePieper potatoes will be placed in the spotlights throughout the Netherlands. All the potato farmers and traders participate in this campaign and have renamed their potatoes into ‘Power to the Piepers’. Take a picture of the packaging with #powertothepieper and share your pieper at the social media.
y the Barrel)
