The small local stores return in Germany
23-8-2011
Mundvoll is a café and grocery store that brings back the local small neighbourhood shops. The concept is first implemented at a temporary location on the Zeppelin University campus in Friedrichshafen. The visitors can orders drinks, small bites and day-to-day groceries in the shop.
The Anti-restaurant in Haarlem
22-8-2011
The Anti-restaurant is a pop-up restaurant, and is not located at one place. People can sign in through Facebook, but the organization decides who will be invited. Moments before the start of the dinner, the guests will receive the location. For a group of 10 to 15 persons, a five course meal will be prepared. The first Anti-restaurant took place on last 15th of July.
Wilde & Greene Restaurant and Natural Market
19-8-2011
All in-one: a restaurant and supermarket, located in a mall in Skokie, Illinois. The restaurant covers almost 3,000 square meters and offers 18 counters where you can find organic, seasonal en local dishes and products. Guests can dine and doing their groceries afterwards.
Music & Food – the perfect combination
19-8-2011
Turntable Kitchen is started by a couple from San Francisco, who combine music and food. Every month they create a Turntable Kitchen Pairings Box, which includes a 7-inch vinyl single with tracks of their favourite bands, several recipes, local premium dried ingredients and suggested pairings. This box will be send monthly to their members.
The Cookie Monster
17-8-2011
Seen on several menu’s in America – freshly baked cookies – at the Top Notch Hotel in Vermont, served as ‘The Cookie Monster’ with a healthy glass of milk! Given by the number of (small) children who were eating this, it is clearly a hit! But also spotted in other restaurants – a bowl of freshly baked nuts, chocolate and coconut cookies, – also fun to share. If you order this dessert by yourself, it is wise to order a doggy bag as well!
The taste of ‘Echt’
16-8-2011
At the end of August, four small Dutch family breweries, will present a new beer: the taste of Real 2011 (De Smaak van Echt 2011). The great thing about this beer is, that the best individual ingredients are being used. And what we understood from their tasting notes, they succeeded in making an ambercolored beer fermented with 6% alcohol, not too dry, with a pleasant bitterness.
The perfect dessert for kids
16-8-2011
The ultimate dessert for kids: Camp Fire Smores! Roasted marshmallows with biscuits, hot chocolate and fresh red fruit, it is finger-licking good. This is often served in America, the photos were taken at Harbour Sixty Steakhouse in Toronto. Easy to make and kids do want to come back! So if you ever visit Toronto with kids, go to the Harbour sixty steakhouse for a great steak and delicious dessert!
Optimism is contagious, share it at Brew Some Good
12-8-2011
An effort from coffee brand Maxwell House in Canada, serving free coffee, positive stories and performances by musicians to the people of Toronto at their Optimism Café. Open for the month of July, and part of their “Brew some good”campaign, (with tv adds etc.). With the campaign they are trying to make Canada feel more glass half-full and in the meantime building brand awareness. At the Optimism Café musicians and artist appeared. Take a look at their website with a video explaining set up of the campaign. The add above is the optimistic result of the campaign.
Tea-time by Pengtao Yu
11-8-2011
“Tea-time”, designer Pengtao Yu created a simple but yet convinient set combining tea leaves, water and steeping time. You put tea leafs and hot water into the first part of “Tea-time”, twist the timer to set the steeping time and the tea slowly trickles down to the bottom beaker. The timer/filter hold back the leaves and your cup is ready to sip.
The America Eats Tavern and ketchup
10-8-2011
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.