Opening ‘The Butcher’ in de ‘Foodhallen’ in Amsterdam
21-10-2014
The successful burger concept ‘The Butcher’ opens its second location today, 21 October 2014, in the Foodhallen in Amsterdam. ‘The Butcher’ is a stylish bar serving only top-quality burgers. The burgers are prepared on the spot and made with fresh ingredients. For example, the chefs choose to work only with the best quality meat, fresh vegetables, homemade buns and their signature sauces.
Two years ago, ‘The Butcher’ opened its doors on the Albert Cuyp market in Amsterdam. After the great success of this branch, now a second location opened in Amsterdam West.
More and more great initiatives open in de the Foodhallen in Amsterdam. Earlier, we wrote about the opening of Brasserie Halte 3 in the Foodhallen.
Share the taste of Vadouvan of Jonnie Boer
20-10-2014
From 6 to 12 October home cooks could win a special prize by sharing the taste of Vadouvan by Jonnie Boer with their neighbors. The 20 home cooks who shared the most meals with Vadouvan, won a cooking workshop at the Librije(***) worth of € 95, -. The workshop will take place at the end of this year and gives the winners the opportunity to cook in a professional kitchen. During the workshop, the 20 winners will prepare three dishes featuring the Vadouvan spices of the ‘Original Spices’ line by Jonnie Boer. The master chef himself will provide the winners with tips and preparation techniques.
Hufterproof concept: the BurgerBar
16-10-2014
In 2013 a burger bar was developed near the ‘PaintballStrand’ (Paintball Beach) in Ermelo. The bar is located near the water and has the relaxing atmosphere of a beach club. The wooden furniture provides the BurgerBar its rough edge which fits well with a concept like paintball. The BurgerBar serves a large 100% beef burger of 180 gram on a sesame bun with melted cheddar cheese, crisp lettuce, fresh tomatoes and onions as specialty. The burgers are served with thick fries in wooden crates. Besides the burgers other food & drinks are served in the crates as well. A special feature of the concept is that a discount is given for large orders: a crate for multiple people is less expensive then when ordered individually.
The concept of the burger bar was developed in 2013 by the Van Spronsen & Partners Group and has been implemented in a monumental farm in Ewijk as well.
The first CUP espressobar opened with help of crowdfunding
16-10-2014
After a successful crowdfunding campaign the first CUP (Coffee Unites People) espresso bar opened in Voorburg on 18 October. The espresso bar is an addition to mobile capuccinobar, MobiCcino, which has been active since 2004. Guido Dam, owner of the MobiCcino and Mario van Andel, passionate barista and manager of the first CUP, noticed that there is an increased demand for quality tea and coffee and a set location to get it. The CUP espresso bar is a place in the neigborhood where you meet with neighbors, friends and business associates, or where you treat yourself with a delicious coffee. You can also buy fresh ground coffee beans.
Why crowdfunding?
The gentlemen have chosen crowdfunding as a way to obtain money because this caused a direct involvement of investors in the neighborhood. For example: the local barber and real estate agent have to opportunity to invest in the neighborhood straight away. In total, an amount of € 50,000,- was collected.
We already wrote about the CoffeeQube of MobiCcino before.
Restaurant W36: Mixing flavors like music
15-10-2014
With the opening of restaurant W36, Amsterdam gained a unique culinary experience. By the motto ‘Mixing flavors like music’ W36 is a place where different flavors and styles mix. This is reflected in the menu, what a mixture is of different cuisines, and in the interior, where the contemporary design is combined with raw materials such as steel, wood, leather and glass.
Restaurant Vermeer wins Global Real High Tea Challenge
15-10-2014
On 13 October, Dutch teams challenged each other at the Miele Inspirience Centre at Vianen for a ticket into the final of the Global Real High Tea Challenge. The team of Restaurant Vermeer won the Dutch tea competition and received a seven-day tour in Sri Lanka and a ticket for the Global Real High Tea Challenge in Sri Lanka in 2015. The winning recipe will be mentioned in the Dilmah High Tea recipe book as well. Last year the Amstel Hotel Amsterdam won, which assured them the first spot in the international final in 2015.
ShakingSupper at Supperclub Amsterdam
14-10-2014
Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
Bringing Lost Animals back on the menu
14-10-2014
‘Lost animals’ like bull calves, young goats and Jersey bulls are usually destroyed because they have little economic value. Willem Schaafsma of restaurant ‘Eindeloos’, Sicco Gerlsma of restaurant ‘Tandjong Priok’ and butcher Jan Walburg established the ‘Lost Animals’ foundation. This Frisian (north part of the Netherlands) foundation wants to prevent animal cruelty and reduce the waste of these ‘lost animals’. The foundation was launched on 4 October 2014, World Animal Day, at a special lunch in the partially reopened restaurant ‘Tandjong Priok’ in Arum by signing an agreement with a local farmer, cattle dealer and butcher.
Make your own signature Dutch cheese
9-10-2014
Would you, as chef or company, like to make your own signature Dutch cheese with Mirjam, feel free to contact her!
Mirjam van Hest, daughter of chef Martin Willemsen, started her cheese making profession after finishing her education at the Hotel Management School. Together with her husband, William van Hest, she runs the wholesale cheese company Fromagerie Guillaume, since 1995. Nowadays their son Bas also works at the company which is specialized in composing cheese assortments for the top notch restaurants.
The idea for creating signature cheeses
A while ago Mirjam had the idea to create a cheese with Cas Spijkers (famous Dutch chef), based on his herbs and spices-knowledge and her cheese knowledge. Because of the unfortunally and early death of Cas Spijkers this remained just an idea. Now, a couple of years later, the first cheeses have been created with some other inspiring chefs. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as a base for her artisan, extra creamy farm cheese. She also has her own website for these cheeses; Mir’s Heart & Soul, at the website you can find where her cheeses are sold.
The story of KETEL1
7-10-2014
The Dutch jenever brand KETEL1 launches a new commercial this week. In this video campaign Bob Nolet, 11th generation of the KETEL1 family business, gives a unique insight in his life. For over 300 years, the family business in Schiedam brews this artisan jenever. A special aspect is that in each generation only one member of the family receives access to the secret recipe of the drink.
Previous campaigns:
KETEL1 feels strongly connected with personal stories. They launched storytelling video before with Dutch singers Joshua Nolet (Chef’Special) and Willem de Bruijn (Opposites) in the lead.
What would tour story be?
Another example of Storytelling; ever thought about the story you could tell about your restaurant or hotel?
The Butcher by Jesaja Hizkia
The Butcher by Jesaja Hizkia
