Young Flemish chefs party at Café d’Anvers
14-11-2014
A party by chefs for chefs & foodies to close off the young chef campaign by Flanders Promotion.
Young Flemish Chefs
Another edition of ‘Jong Keukengeweld’ (freely translated as ‘Young Kitchen Violence’) with young Flemish chefs took place in Flanders this year. This Saturday 15 November the promotion will finish and the chefs change their pots and pans for decks on Sunday to celebrate the end of the successful campaign. Nick Bril (The Jane) will be one of the Dj’s in Café D’Anvers, a club that will be transformed into a culinairy Walhalla for this occasion. The cocktails are made by the mixologists of The Jane, The Pharmacy and Jigger’s and there is a wide variety of craft beers. Next to that you can taste creations by Foodpairing.com (BE), De Kromme Watergang (NL), Cuchara (BE), Fleur de Sel (BE), Kazen van Tricht and much more.
Flanders Promotion
More than 7.000 youngsters from 18 to 30 years old enjoined the culinairy promotional campaign by Flanders Tourism. They could dine with discount at top restaurants where young talented chefs are part of the kitchen team. Next to the domestic promotion of Flanders Tourism, they aim for the international market as well. Chefs Dennis Broeckx and Seppe Nobels, both from Antwerp, went to Moscow to kick-off the international campaign.
The event reminds of the chefs-for-chefs lobster party at Bridges earlier this year, where chef Ron Blaauw transformed into DJ Ron Blaauw.
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!
Pakistani cooking class with handpicked vegetables
12-11-2014
Ferdinand and Anja Eeuwes grow tropical vegetables, peppers and forgotten Old-Dutch vegetables in their greenhouse for years. During the sale in their regional shop they regularly received questions about the preparation of these products. This eventually led to the creation of a series of cooking classes.
Pakistani cooking class
The cooking classes were set up eight years ago and expanded to a larger modern kitchen in 2009, surrounded by a tropical garden and herb garden. There are 16 different classes available at the moment and the next cooking class is focused on the Pakistani kitchen on 17 November.
From seed to eating
The company developed from a traditional horticultural company into a total experience from seed to food with a local shop, a plant nursery, cooking classes, excursions, educational programs, creative workshops and the hosting of children’s parties.
AEG Cooking Club
The entrepreneurs are ambassadors of AEG since 2014, people who subscribe at the AEG Cooking Club can join free cooking workshops. During these workshops consumers can get acquainted with various AEG cooking devices. The workshops are aimed on people who want to buy AEG equipment or want to learn how to optimize their own cooking skills with the AEG products they own.
The ‘Groene Schuur’ is located at the Lijkweg 9B in Groessen.
In this restaurant they teach you sign language
11-11-2014
A Toronto restaurant called “Signs” is staffed entirely with deaf waiters, a first for Canada. We complete missed this initiative but it’s certainly worthwhile the mention! So for all of you who missed this movie from July / August because we enjoyed the sun; Restaurant Signs opened July 2014. Guests are learning sign language from the menu and the waiters. We love their slogan; Signs, where noise meets silence.
^Marjolein
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.
