During which period is cep available, can you pick radishes and is mackerel caught? The culinary calendar of Slowfood looks back and forward with an overview of the availability of flowers, fruits, vegetables, herbs, nuts, mushrooms, game and fish. The calendar provides practical information about the location of presence, the taste and how the products can be prepared.
From 25 to 27 April 2013 a new event ‘The Lab’ will be launched at the Tobacco Dock in London, organized by the people behind the ‘Taste Festival’ and AEG organisation. This unique event offers three evenings of gastronomic and interactive experiences with some of the world’s best chefs. Experience the cooking techniques from top chef Alex Atala who’s restaurant D.O.M. in Sao Paulo is currently fourth best in the world, or get inspired during the ‘Noma Flavor Test’ by Lars Williams (Noma’s head of research and development). Check the other participants at their website.
The Vodka specialist Puschkin has developed a new flavor, ‘Whipped Cream’. Puschkin combines the power of crystal clear vodka with the sweet taste of homemade whipped cream. The ‘Whipped Cream’ need to be served cold and after drinking a shot you need to consume a little whipped cream to enhance the experience. The drink can also be used for making cocktails. The bottle has a frozen and striking look and will be sold in various stores from April in The Netherlands. ‘Whipped Cream’ responds to the hype from America where dessertflavors make the latest trend in beverage. As for example the ‘Salted karamel Vodka‘.
Earlier we saw that ‘Buitengewoon in het land’ served dinners in the outdoors. This year on June 28, a 5-course dinner of seasonal products will be served on the roof of the building ‘Zuidpark’ in Amsterdam. On the roof of the building there is a 3,000 square meter ‘Urban Farm‘ developed. At the center of this farm, the dinner of ‘Buitengewoon in het land’ will be served. Watch the pictures of last year.
The Michelin-starred chef cook Conrad Gallangher opened a new Bistro named ‘PoshBurger’ in Las Vegas. The menu consists of Gourmet Burgers like the ‘Kobe with truffle aioli, seared foie gras and a quail’s egg or a wild-boar burger with Armagnac aioli and poached pear. You can find the menu here. The meats are all natural, free-range, grass-fed, humanly raised, sustainable and pesticide free. To get an impression of the Bistro, see more pictures at UrbanDaddy.
During the ‘Water4daagse’ guests can order tap water (for a small fee) at a number of restaurants in Zwolle, the Netherlands. During 4 days the revenue will go to the drinking water projects of Join The Pipe in Africa. The campaign runs from 20 till 23 March and is an initiative of the students at the Landstede Institute in Zwolle and part of Upgraden.nl. ‘Upgraders’ are young people who execute positive actions for a better world. The actions contribute to one of the Millennium Goals or human rights.
“Lamb chop move aside, it’s MY time to shine,” (said Mr Beetroot). This week is the ‘meat free week’ in Australia (18-24 march). During this week Australia needs to think about how much meat they consume, because as a nation they consume way too much. The land-based food sector and also the seafood industry are under pressure. With the meat free week the organisation hopes that people realize that they need to contribute to a brighter future for their environment, animals and farmers by eating less meat and more vegetables. On the website of The Sustainable Table you can download a recipe booklet with meat free recipes.
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year ‘chocolate room‘. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com. Who knows your company might be on horecatrends.
During Easter, you do not just make the dishes special, but also the drinks you serve. Very simple yet fun, decorate a cocktail with a bunny or a chicken made of marshmallow. You can choose to make your own marshmallow, or just buy them. While the kids search for eggs, the adults can enjoy their Easter Cocktail….
The designer Shu-Chun Hsiao in Taiwan developed a number of birdhouses inspired by the Google Maps icon. Shu-Chun Hsiao creates the Google Birdhouse a merger between the physical and virtual worlds. Today people find their way through technology, the designer wanted to make the birdhouse become the destination as Google Maps does. Actually every hotel or restaurant in the country needs to have a birdhouse like this on the outside.
How often did you get a great service at a restaurant and as only point of irritation had to wait too long for the bill? With the new app ‘Cover’, that will be introduced soon, you can walk out of the restaurant without physically paying the bill. The payment is taken from a credit card stored on the app. Guests do make their reservation through the app and enter the payment information. The ‘Uber’s payment experience at restaurants’ according to Clover. It’s a new way of paying that is in particular useful for restaurants, it saves time and turns tables faster.
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
During which period is cep available, can you pick radishes and is mackerel caught? The culinary calendar of Slowfood looks back and forward with an overview of the availability of flowers, fruits, vegetables, herbs, nuts, mushrooms, game and fish. The calendar provides practical information about the location of presence, the taste and how the products can be prepared.
From 25 to 27 April 2013 a new event ‘The Lab’ will be launched at the Tobacco Dock in London, organized by the people behind the ‘Taste Festival’ and AEG organisation. This unique event offers three evenings of gastronomic and interactive experiences with some of the world’s best chefs. Experience the cooking techniques from top chef Alex Atala who’s restaurant D.O.M. in Sao Paulo is currently fourth best in the world, or get inspired during the ‘Noma Flavor Test’ by Lars Williams (Noma’s head of research and development). Check the other participants at their website.
The Vodka specialist Puschkin has developed a new flavor, ‘Whipped Cream’. Puschkin combines the power of crystal clear vodka with the sweet taste of homemade whipped cream. The ‘Whipped Cream’ need to be served cold and after drinking a shot you need to consume a little whipped cream to enhance the experience. The drink can also be used for making cocktails. The bottle has a frozen and striking look and will be sold in various stores from April in The Netherlands. ‘Whipped Cream’ responds to the hype from America where dessertflavors make the latest trend in beverage. As for example the ‘Salted karamel Vodka‘.
Earlier we saw that ‘Buitengewoon in het land’ served dinners in the outdoors. This year on June 28, a 5-course dinner of seasonal products will be served on the roof of the building ‘Zuidpark’ in Amsterdam. On the roof of the building there is a 3,000 square meter ‘Urban Farm‘ developed. At the center of this farm, the dinner of ‘Buitengewoon in het land’ will be served. Watch the pictures of last year.
The Michelin-starred chef cook Conrad Gallangher opened a new Bistro named ‘PoshBurger’ in Las Vegas. The menu consists of Gourmet Burgers like the ‘Kobe with truffle aioli, seared foie gras and a quail’s egg or a wild-boar burger with Armagnac aioli and poached pear. You can find the menu here. The meats are all natural, free-range, grass-fed, humanly raised, sustainable and pesticide free. To get an impression of the Bistro, see more pictures at UrbanDaddy.
During the ‘Water4daagse’ guests can order tap water (for a small fee) at a number of restaurants in Zwolle, the Netherlands. During 4 days the revenue will go to the drinking water projects of Join The Pipe in Africa. The campaign runs from 20 till 23 March and is an initiative of the students at the Landstede Institute in Zwolle and part of Upgraden.nl. ‘Upgraders’ are young people who execute positive actions for a better world. The actions contribute to one of the Millennium Goals or human rights.
“Lamb chop move aside, it’s MY time to shine,” (said Mr Beetroot). This week is the ‘meat free week’ in Australia (18-24 march). During this week Australia needs to think about how much meat they consume, because as a nation they consume way too much. The land-based food sector and also the seafood industry are under pressure. With the meat free week the organisation hopes that people realize that they need to contribute to a brighter future for their environment, animals and farmers by eating less meat and more vegetables. On the website of The Sustainable Table you can download a recipe booklet with meat free recipes.
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year ‘chocolate room‘. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com. Who knows your company might be on horecatrends.
During Easter, you do not just make the dishes special, but also the drinks you serve. Very simple yet fun, decorate a cocktail with a bunny or a chicken made of marshmallow. You can choose to make your own marshmallow, or just buy them. While the kids search for eggs, the adults can enjoy their Easter Cocktail….
The designer Shu-Chun Hsiao in Taiwan developed a number of birdhouses inspired by the Google Maps icon. Shu-Chun Hsiao creates the Google Birdhouse a merger between the physical and virtual worlds. Today people find their way through technology, the designer wanted to make the birdhouse become the destination as Google Maps does. Actually every hotel or restaurant in the country needs to have a birdhouse like this on the outside.
How often did you get a great service at a restaurant and as only point of irritation had to wait too long for the bill? With the new app ‘Cover’, that will be introduced soon, you can walk out of the restaurant without physically paying the bill. The payment is taken from a credit card stored on the app. Guests do make their reservation through the app and enter the payment information. The ‘Uber’s payment experience at restaurants’ according to Clover. It’s a new way of paying that is in particular useful for restaurants, it saves time and turns tables faster.
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