Restaurant ‘De Keuken van Gastmaal’ in Utrecht, the Netherlands has a special 4-course vegetables menu. The restaurant chose to use vegetables from the region to promote the use of local products. It is the first restaurant in Utrecht that services a full vegetables menu. All dishes are presented with self-picket herbs. The restaurant is nominated for the best vegetarian dish of the Netherlands.
Lakrids and Cool green events are organizing a mini workshop with licorice candy on Saturday September 28th at the World Food Festival in Rotterdam. During the workshop you will discover the many possibilities of cooking with licorice. Lakrids has a wide collection of licorice products, from beer to syrups. With these products will be experimented during the cooking and baking. To conclude the workshop a special dish will be served with matching drinks.
Romantic diner for two? The smallest restaurant of the world ‘Solo per Due’ is located in the Italian town Vacone. The restaurant has only one table with two chairs and two red armchairs by a fireplace. Guests don’t have to wait long for the food and the attention of the staff is completely focused on the two guests. The restaurant is located in a building dating from the nineteenth century in a historic town. The location offers a beautiful view across the valley of olive trees. ‘Solo per Due’ offers exclusive Italian dishes for € 250,= per person, drinks excluded.
Koppert Cress has introduced a new edible flower, the BlinQ Blossom®. The BlinQ Blossom® is a succulent herb with a salty taste and goes well with smoked meat or fish dishes. The flower has tiny crystals and is an eye catcher on a dish. The flower has its origin in South Africa and is year-round available. Watch the on James Bond inspired introduction of the flower.
Recently we published an article about Food Sherpas; local people who take tourist on a local culinary discovery tour. Food tours along local culinary hotspots for tourists are becoming more popular. Like in Washington culinary tours are given by companies. For example DC Metro Food Tours gives tours in 13 different neighborhoods in Washington. The food served during the tour are a reflection of both residents and the history of the area. During the Food Tours architecture, culture, history and food are combined. The website Skift published an interesting article about these food tours.
From 1 October to 15 November for the fifth time, young talented chefs from Flanders will be promoted both domestically and abroad. 38 Young chefs were elected last year, but this year the jury selected 45 young chefs. As well as last year, people from 18 to 30 years can enjoy a three-course menu for € 45,=. The chefs will also be promoted abroad this to give an impression of the young Flemish gastronomy. This is an initiative by Vlaanderen Lekker Land and Tourism Vlaanderen, Horeca Vlaanderen and 5 Provincial touristic organisations.
‘Biribildu’ is a Greek fast food restaurant in Alimos, near Athens. In ‘Biribildu’ you will find yourself in the magical world of the circus. ‘Biribildu’ is the Basque word for turn, to make a round. This appears frequently in the design. Like a traveling circus goes around from town to town, it is a fitting theme for the fast food restaurant that offers gyros made with meat of a vertical rotating roaster. There are two circus horses and the kitchen, toilets and the shed are hidden behind three wooden boxes in which the circus can be transported. The cash register is located in a tiger cage. The fast food restaurant is designed by Minas Kosmidis and every little circus details has been thought of.
Do you order a glass of red wine, because you think it contains less calories? Then you can equally eat a slice of cheese. The video shows how many calories you really consume when drinking and compares those number of calories with food. A Margarita is equal to a taco or a Piña Colada is equal to a cheeseburger. Maybe you’d better order a vodka soda?
A beautiful example of storytelling. Waldorf Astoria shows unforgettable stories that have a link with the hotel through their youtube channel. The video above shows the story of the relationship between Michelin-starred head chef Pierre Gagnaire and chef de cuisine Roel Lintermans. They surprise the guests with high quality food at the new restaurant Les Solistes at the Waldorf Astoria Berlin. Watch more unforgettable stories on the youtube channel, like the story of exectuive chef Heinz Beck at restaurant La Pergola in the Cavalieri hotel in Rome or the fashion journalist Eleonora Attolico, who shows another site of Rome, within reach from the hotel.
The Danish professor Ole Mouritsen will give a presentation about Umami in the Future Food House, part of the World Food Festival on Sunday 22 September. Ole Mouritsen is specialist in the field of Umami, the fifth taste after sweet, sour, salty and bitter. He will show the audience what Umami is by explaining the theory, giving examples from the Japanese kitchen and from fast food. Three Dutch chefs, Remco van Erp and Pepijn Schmeink (Restaurant Eendracht) and Hiroaki Yamamoto (restaurant Huson), will cook small dishes during the presentation to show the taste of the mysterious flavor Umami.
Pizza Hut is putting an indulgent twist on the caviar craze sweeping foodie culture with the launch of ‘Pizza Caviar’ – a first-of-its-kind innovation that read more
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Restaurant ‘De Keuken van Gastmaal’ in Utrecht, the Netherlands has a special 4-course vegetables menu. The restaurant chose to use vegetables from the region to promote the use of local products. It is the first restaurant in Utrecht that services a full vegetables menu. All dishes are presented with self-picket herbs. The restaurant is nominated for the best vegetarian dish of the Netherlands.
Lakrids and Cool green events are organizing a mini workshop with licorice candy on Saturday September 28th at the World Food Festival in Rotterdam. During the workshop you will discover the many possibilities of cooking with licorice. Lakrids has a wide collection of licorice products, from beer to syrups. With these products will be experimented during the cooking and baking. To conclude the workshop a special dish will be served with matching drinks.
Romantic diner for two? The smallest restaurant of the world ‘Solo per Due’ is located in the Italian town Vacone. The restaurant has only one table with two chairs and two red armchairs by a fireplace. Guests don’t have to wait long for the food and the attention of the staff is completely focused on the two guests. The restaurant is located in a building dating from the nineteenth century in a historic town. The location offers a beautiful view across the valley of olive trees. ‘Solo per Due’ offers exclusive Italian dishes for € 250,= per person, drinks excluded.
Koppert Cress has introduced a new edible flower, the BlinQ Blossom®. The BlinQ Blossom® is a succulent herb with a salty taste and goes well with smoked meat or fish dishes. The flower has tiny crystals and is an eye catcher on a dish. The flower has its origin in South Africa and is year-round available. Watch the on James Bond inspired introduction of the flower.
Recently we published an article about Food Sherpas; local people who take tourist on a local culinary discovery tour. Food tours along local culinary hotspots for tourists are becoming more popular. Like in Washington culinary tours are given by companies. For example DC Metro Food Tours gives tours in 13 different neighborhoods in Washington. The food served during the tour are a reflection of both residents and the history of the area. During the Food Tours architecture, culture, history and food are combined. The website Skift published an interesting article about these food tours.
From 1 October to 15 November for the fifth time, young talented chefs from Flanders will be promoted both domestically and abroad. 38 Young chefs were elected last year, but this year the jury selected 45 young chefs. As well as last year, people from 18 to 30 years can enjoy a three-course menu for € 45,=. The chefs will also be promoted abroad this to give an impression of the young Flemish gastronomy. This is an initiative by Vlaanderen Lekker Land and Tourism Vlaanderen, Horeca Vlaanderen and 5 Provincial touristic organisations.
‘Biribildu’ is a Greek fast food restaurant in Alimos, near Athens. In ‘Biribildu’ you will find yourself in the magical world of the circus. ‘Biribildu’ is the Basque word for turn, to make a round. This appears frequently in the design. Like a traveling circus goes around from town to town, it is a fitting theme for the fast food restaurant that offers gyros made with meat of a vertical rotating roaster. There are two circus horses and the kitchen, toilets and the shed are hidden behind three wooden boxes in which the circus can be transported. The cash register is located in a tiger cage. The fast food restaurant is designed by Minas Kosmidis and every little circus details has been thought of.
Do you order a glass of red wine, because you think it contains less calories? Then you can equally eat a slice of cheese. The video shows how many calories you really consume when drinking and compares those number of calories with food. A Margarita is equal to a taco or a Piña Colada is equal to a cheeseburger. Maybe you’d better order a vodka soda?
A beautiful example of storytelling. Waldorf Astoria shows unforgettable stories that have a link with the hotel through their youtube channel. The video above shows the story of the relationship between Michelin-starred head chef Pierre Gagnaire and chef de cuisine Roel Lintermans. They surprise the guests with high quality food at the new restaurant Les Solistes at the Waldorf Astoria Berlin. Watch more unforgettable stories on the youtube channel, like the story of exectuive chef Heinz Beck at restaurant La Pergola in the Cavalieri hotel in Rome or the fashion journalist Eleonora Attolico, who shows another site of Rome, within reach from the hotel.
The Danish professor Ole Mouritsen will give a presentation about Umami in the Future Food House, part of the World Food Festival on Sunday 22 September. Ole Mouritsen is specialist in the field of Umami, the fifth taste after sweet, sour, salty and bitter. He will show the audience what Umami is by explaining the theory, giving examples from the Japanese kitchen and from fast food. Three Dutch chefs, Remco van Erp and Pepijn Schmeink (Restaurant Eendracht) and Hiroaki Yamamoto (restaurant Huson), will cook small dishes during the presentation to show the taste of the mysterious flavor Umami.
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