Tattooed meat
29-7-2013
Restaurant Grand Cabaret in Belgium serves tattooed meat with ink based on Belgian top beers, a culinary world first. Chef Vincent Florizoone experimented with his American chef Nicholas Harmon and they succeeded to develop an edible tattoo liquid based on squid ink and Belgian beer. The technique they have used impregnates the taste of the beer in a subtle way in the meat or fish. The chefs have learned how to make a tattoo during a master class of tattoo artist Tattoo Louis from Kortrijk in Belgium.
Original Sayah liquor
26-7-2013
The Dutch Sayah drinks won silver with their spekkoek liquor during the International Wine and Spirit Competition 2013. Sayah is a real Indonesia liquor with the unique taste of spekkoek (a Dutch-Indonesian layered cake). Two Dutchmen’s with an Indonesian origin developed a liquor based on their origin, lifestyle and taste. Sayah has the taste of liquid cake, burnt sugar and spicy hints of cinnamon, cardamom, cloves, anise, vanilla and nutmeg. The transparent liquor can be enjoyed pure with ice or mixed. Nice to drink with a rice table.
Les Halles NYC
26-7-2013
At this moment The French Bistro is very popular in New York. Leonie van Spronsen did visit one. She loves the French bistros in Paris so a small critical eye is unavoidable. But if you love the French bistro style and if you go to NY we recommend to try the French bistros with their American twists… Les Halles NYC – Park Avenue location.
You can see it from afar, the facade, the lanterns, even the tiny little terrace out front, there it is, Anthony Bourdain’s version of Paris! And yes, the food is delicious, prepared tableside, priced as it should in a French bistro and it is a lovely night out, don’t get me wrong I loved it, but I have to say, the feeling that I actually left Manhattan and stepped into Paris? Not really!
Alcohol free beverages and food pairing
26-7-2013
Alcohol free beverages and food pairing: Restaurant ‘In de keuken van Floris’ in Rotterdam, The Netherlands, provides a great example. They treat their guests, because of their their 7 year anniversary, on a free wine pairing during their nine-course dinner. For those who do not drink alcohol, they serve a freshly squeezed juices arrangement. They will treat their guests from Wednesday to Friday until August the 2nd 2013.
Portfolio-i
25-7-2013
Restaurant ‘t Schulten Hues (1 Michelin star) in Zutphen (The Netherlands) and Crystal Park New Media (also from Zutphen) presented the first Dutch interactive cook book for the iPad. With Portfolio-i you will meet the dynamic world around ‘t Schulten Hues in pictures and sound. De App is made under supervision of Chef Peter Gast, producer Gerbrand Pot (owner of Crystal Park New Media) and Paul Scholte (culinary redaction). On the app you will find interactive presentations of new dishes and recipes by Peter Gast; special wine-food combinations by host Jacqueline van liere; favorite recipes from 10 years ‘t Schulten Hues. With videos of local suppliers. Pictures by Peter Casell en Boy van Dulmen. Great to watch on your iPad during your holiday.
Douwe Egberts rewards yawns
24-7-2013
Douwe Egberts surprised travelers at the South African OR Tambo International Airport with a cup of coffee in a special way. The coffee machine has a special facial recognition program which treated yawning people with a cup of coffee. Douwe Egberts rewarded more than 210 yawns with a cup of coffee. I would like to see this coffee machine at the train stations in the Netherlands, for sure that I will get a cup of coffee when I am on my way to work! ^Laura
Tropicana city greenhouse
24-7-2013
The former swimming pool Tropicana will be converted into a city greenhouse where sustainability, creativity, entrepreneurship, food and coffee are the key. Where the old Wild Water Course was located, now rises a traditional coffee roaster and a coffee shop. The outdoor pool will be transformed into the summer terrace of restaurant ‘Picknick Rotterdam’. And at the mobile pizzeria Old Scuola you can order fresh pizzas made with mushrooms grown at the cellars of the former swimming pool. The new city greenhouse will be ready at the end of July 2013.
Creative variants of Gin & Tonic
23-7-2013
Bombay Sapphire asked five creatives and five enthusiasts of the hospitality industry to give their own interpretation of the classic Gin & Tonic. The result is ten interesting, creative and surprising cocktails. Like the cocoa hardcore of chocolatier Dominique Persoone or Hinky Pinky Robby by coffee roaster Eveline Hoorens. See all the creative approaches of the classic Gin & Tonic to get some inspiration here.
Prepare meals with a drilling machine or hairdryer
22-7-2013
We all expect knives, forks and spoons in any kitchen, but what about hairdryers, drilling machines and paper shredders? At five restaurants in Chicago the chefs use power tools in the kitchen to prepare their meals. The cook at restaurant Primehouse uses a drill to drill off the ends of corn and makes cobs easier to hold. The cook at Bakersfield uses a paper shredder to cut tortillas into thin strips. Fun to see how to use these tools in the kitchen.
WineFoon Walk
22-7-2013
The first WineFood Walk was organized in Haarlem in 2010. In three years, this culinary discovery has become a success. This year there will be different WineFood Walks organized in nearly 30 cities in the Netherlands. The WineFood Walk is a culinary walk through cities, were all joining restaurants serve a wine food combination. For restaurants this is an ideal opportunity to increase their brand awareness and for hikers it offers the possibility to combine a city walk with food and wine.
