The rooster back on the plate
28-3-2014
Last weekend, I have been reading a Dutch Magazine ‘Bouillon‘ (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I’m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant ‘De Gulle Waard‘ in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, pâté etc. In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, the comeback of the rooster (Sorry Dutch only), you’ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring ‘forgotten animals’ on the plate. Last week we posted an article about the meat of young goats and the goose isn’t forgotten either. ^ Marjolein
David Munoz opens StreetXo restaurant in London
28-3-2014
Spanish chef David Muñoz of restaurant DiverXo*** in Madrid and the urban hotspot StreetXo has announced to open a new branch of StreetXo in London in June 2014. David Muñoz traveled around the world and after several years of training in various kitchens in London he returned back to Madrid. His special street food dishes originate from his journey from London to South East Asia and is influenced of course by Spain. StreetXo restaurant in London will be open and airy with an open kitchen and a bar with an inventive cocktail selection. The menu will feature 12 to 14 dishes that change continuously.
Brasserie van Baerle has its own Brasserieweek
28-3-2014
Brasserie Baerle does not participate in the Restaurant Week . Neither in Dining with the stars, Dining with the rising stars, the Restaurant Festival and all other weeks. Opposite, they do organize their own ‘Brasserieweek’. No discounts but perks. During the ‘Brasserieweek’ (12 -26th of March) guests received an aperitif of the house. More interesting was that they served four of the best wines from their cellar for only 7 euros per glass. This Brasserieweek; the Brut Champagne Bollinger , Chablis Vieilles Vignes 2011 Lavantureux , Nuits -Saints -Georges 2011 Confuron and Chateau Olivier 2000 Grand Cru Classe , Pessac – Leogan. We do hear more restaurant owners complain that the participation of these weeks is so expensive and that the guest still expect you to cook at the same high standards. Brasserie van Baerle doesn’t complain but does address this matter in their own way. You can organize your own week if you have a pretty solid group of guests, like the Brasserie has, which you can achieve through a newsletter and social media. In 2014 the newsletter from the Brasserie is devoted to their wine alphabet. The announcement of the Brasserie Week fell under the E from Extras. ^Marjolein
Small gestures in hospitality 3
28-3-2014
March was a great start of spring, for us as guests and for your turnover as hospitality entrepreneur! In this edition you will find examples of extra services for your guests that you can offer without making large investments, because some gestures are so small that the guest barely registers it. With examples of the Hampshire hotel, Hotel Mitland, the Carlton Oasis and some inspiring, special sweets to be served with your cup of coffee or tea. Download the edition here.
The Big Street food Competition
27-3-2014
The Food Line-up and Streetfood Netherlands organize the ‘Big Street food Competition’ in the end of September. The Netherlands counts more than 200 mobile kitchens (food trucks), but the available street food is currently limited by law. During the ‘Big Street food Competition’ street food entrepreneurs battle in various categories like the best concept or the best piece of meat. An independent jury will choose the winners. Perhaps this contest can influence the (political) opinion about Street food in the Netherlands.
Surprising flavor combination with the Aromafork
27-3-2014
The Aromafork of Molecule-R gives a new dimension to a dish. A large part of what you taste is based on smell, the Aromafork adds an extra flavor to a dish through smell. The fork has a thin paper where you can drip one of the 21 different aromas on and will gradually gives a scent while you eat. Vanilla, lychee, mint, truffle, ginger and coriander are available. You can make surprising flavor combinations with the Aromafork and guests will sure be surprised!
Radler at a relaxing moment
26-3-2014
Bavaria introduces the Radler beer as a drink for relaxing moments. The latest commercial of the brewer shows Marilyn Monroe, Elvis, Kurt Cobain, John Lennon, Bruce Lee and Tupac Shakur that have escaped the hectic pace of life and relax on a tropical island. Watch the commercial here.
Inspiration for Easter
25-3-2014
Easter is the start of spring, go outside and enjoy the beautiful weather and the fresh products from the land. For the hospitality industry Easter is always rush hour, so time for inspiration! As restaurant owner you can pay attention to Easter in many ways, we will give you seven examples in this article. Still looking for small treats for your guests with Easter? Besides the examples in the article there is also a lot of inspiration for decoration, drinks, biscuits and egg dishes on the internet. Check out our Pinterest Easter board for the inspiration we enjoyed….
Sweetwater Social
24-3-2014
Have you also noticed? When visiting bars it’s always the choice; fun, relaxed atmosphere and simple drinks or fancy location and great drinks. Annoying! That’s exactly what the owners of the new bar Sweetwater Social in New York thought too and they decided to offer an alternative. The bar is located in a basement, has a cool but relaxed vibe and many bar games (darts, football table etc.) and is at the same time serving amazing cocktails! Another cool touch is that the cocktails are inspired by typical New York neighborhoods/subway stops. All in all a great new place in New York which I certainly hope will inspire more bars to have the same approach, fun & quality, who doesn’t want that?^Leonie van Spronsen
Sustainable fish of FISH TALES
24-3-2014
In cooperation with fourteen fishing communities around the world, fish expert Bart van Olphen launches FISH TALES on 25 March. FISH TALES is a unique line of sustainable seafood with fresh fish, smoked fish, canned fish and frozen fish, all with a plain origin. The fishermen are printed on the packaging with their name and photo, with recipes and tips & tricks Bart van Olphen want to motivate consumers to cook with sustainable seafood. Through the social network of FISH TALES and the website fishermen tell their story. In the ‘shortest cooking show in the world‘ (a movie of 15 seconds) Bart van Olphen prepares various fish dishes. He will also introduce his cookbook ‘Cooking with Canned Fish’ with more than 60 recipes in June.
