Star chef François Geurds is looking for the best barbecue master of the Netherlands and organizes a barbecue contest on the terrace of FG Food Labs on 3 August. Ten amateur cooks will compete with each other and they will cook out of a mystery-box on the Big Green Egg (barbecue) for ten guests. These guests will also judge the dishes without knowing who prepared the dish. The winner can call himself FG BBQ Champ for one year and will receive the Big Green Egg.
Youngsters between 18 and 25 years can indulge themselves with an all-inclusive 3-course menu for € 40,- during the JRE Springbreak. The week, from 19 to 25 May is an initiative by Jeunes Restaurateurs d’Europe (JRE). The top restaurants that participate are Restaurant ML* in Haarlem, Restaurant One* in Roermond, HanTing* in The Hague, ‘t Vlasbloemeken* (Koewacht) and many others. See the website www.jrespringbreak.nl for more information and reservations.
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
The Diabetes Foundation and fund ‘Variatie in de Keuken’ (variation in the kitchen) challenged the chefs of Landal parks in the Netherlands to serve the healthiest and tastiest dish during the ‘Chefs’ Challenge’. Chef Tim Bosch of Landal Coldenhove surprised the jury and won the ‘Chefs’ Challenge’ with his main course and dessert. His main course of ‘skin fried mackerel filet with cauliflower couscous and coriander oil’ and his dessert ‘green tea with citrus, poached pear with vanilla yoghurt panna cotta’ will be on the menu at several Landal parks from June.
Warsteiner celebrates the introduction of the brand at the Hotel Bloom! in Brussels in a special way. The beer brand provides a platform for art projects in the hotel under the name ‘Warsteiner Art Space’. The first project is a Blacklight Air hockey Room in cooperation with the TonTon club from Amsterdam. Warsteiner will start a (secret) project with pop artist group ‘De Jeugd van Tegenwoordig and in September 22Tracks comes along with three events.
Hero introduces preserved fruit juices with Max Havelaar Fairtrade certification at the Dutch hotel chain Van der Valk. The hotel chain introduces the juices as the first in the Netherlands. Hero wants delicious, honest products based on fruit without artificial flavors or colors. Hero Fairtrade juice contains 100% fruit and only sugars that are naturally present in the fruit.
Every year the Ghent Marriott Hotel in Belgium participates in the global Earth Hour. Last Saturday 29 March they dimmed the lights again during Earth Hour for an intimate free concert from a jazz guitar player and a jazz singer of the conservatory in Ghent. Have a look at the Dutch Issue calendar and inspire yourself with the many (inter)national days you could pay attention to.
‘De Hallen Amsterdam’ (the Halls Amsterdam) are entirely devoted to the modern and progressive Amsterdam brands on 19 and 20 April. Pakhuis de Zwijger, platform Made in Amsterdam and Indie Brands organize the first edition of the ‘Local Goods Weekend Market’ during this weekend. Various Amsterdam food products such as home made sausages, chocolate and ice cream will be sold next to non-food products like bicycles, clothes, furniture and bags. The Local Goods Weekend Market will include products of Kadolab, Ace & Tate, Proeftuin Amsterdam, the Upcycle and Professor Grunschnabel.
Last Sunday I read a tweet from René Redzepi of Noma in which he indicated to close for two months early 2015. During that period, the entire team from Noma goes to Japan where they will cook in the restaurant of the Japanese chef Murata (restaurant Kikunoi). The philosophy of the cuisine of René Redzepi will be applied to the Japanese products. Great news for the Japanese foodies!
And yesterday the announcement of Heston Blumenthal in which he told that he will close his restaurant The Fat Duck as from December 2014, to reopen February 2015 for six months in The Crown Melbourne Resort. And Heston Blumenthal is also going to Australia with his entire team. After 6 months, the team is going back but a ‘Dinner by Heston Blumenthal’ remains at The Crown Melbourne Resort. Meanwhile, The Fat Duck will be rebuilt. A special way to celebrate the 20th anniversary of his restaurant.^Marjolein
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Star chef François Geurds is looking for the best barbecue master of the Netherlands and organizes a barbecue contest on the terrace of FG Food Labs on 3 August. Ten amateur cooks will compete with each other and they will cook out of a mystery-box on the Big Green Egg (barbecue) for ten guests. These guests will also judge the dishes without knowing who prepared the dish. The winner can call himself FG BBQ Champ for one year and will receive the Big Green Egg.
Youngsters between 18 and 25 years can indulge themselves with an all-inclusive 3-course menu for € 40,- during the JRE Springbreak. The week, from 19 to 25 May is an initiative by Jeunes Restaurateurs d’Europe (JRE). The top restaurants that participate are Restaurant ML* in Haarlem, Restaurant One* in Roermond, HanTing* in The Hague, ‘t Vlasbloemeken* (Koewacht) and many others. See the website www.jrespringbreak.nl for more information and reservations.
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
The Diabetes Foundation and fund ‘Variatie in de Keuken’ (variation in the kitchen) challenged the chefs of Landal parks in the Netherlands to serve the healthiest and tastiest dish during the ‘Chefs’ Challenge’. Chef Tim Bosch of Landal Coldenhove surprised the jury and won the ‘Chefs’ Challenge’ with his main course and dessert. His main course of ‘skin fried mackerel filet with cauliflower couscous and coriander oil’ and his dessert ‘green tea with citrus, poached pear with vanilla yoghurt panna cotta’ will be on the menu at several Landal parks from June.
Warsteiner celebrates the introduction of the brand at the Hotel Bloom! in Brussels in a special way. The beer brand provides a platform for art projects in the hotel under the name ‘Warsteiner Art Space’. The first project is a Blacklight Air hockey Room in cooperation with the TonTon club from Amsterdam. Warsteiner will start a (secret) project with pop artist group ‘De Jeugd van Tegenwoordig and in September 22Tracks comes along with three events.
Hero introduces preserved fruit juices with Max Havelaar Fairtrade certification at the Dutch hotel chain Van der Valk. The hotel chain introduces the juices as the first in the Netherlands. Hero wants delicious, honest products based on fruit without artificial flavors or colors. Hero Fairtrade juice contains 100% fruit and only sugars that are naturally present in the fruit.
Every year the Ghent Marriott Hotel in Belgium participates in the global Earth Hour. Last Saturday 29 March they dimmed the lights again during Earth Hour for an intimate free concert from a jazz guitar player and a jazz singer of the conservatory in Ghent. Have a look at the Dutch Issue calendar and inspire yourself with the many (inter)national days you could pay attention to.
‘De Hallen Amsterdam’ (the Halls Amsterdam) are entirely devoted to the modern and progressive Amsterdam brands on 19 and 20 April. Pakhuis de Zwijger, platform Made in Amsterdam and Indie Brands organize the first edition of the ‘Local Goods Weekend Market’ during this weekend. Various Amsterdam food products such as home made sausages, chocolate and ice cream will be sold next to non-food products like bicycles, clothes, furniture and bags. The Local Goods Weekend Market will include products of Kadolab, Ace & Tate, Proeftuin Amsterdam, the Upcycle and Professor Grunschnabel.
Last Sunday I read a tweet from René Redzepi of Noma in which he indicated to close for two months early 2015. During that period, the entire team from Noma goes to Japan where they will cook in the restaurant of the Japanese chef Murata (restaurant Kikunoi). The philosophy of the cuisine of René Redzepi will be applied to the Japanese products. Great news for the Japanese foodies!
And yesterday the announcement of Heston Blumenthal in which he told that he will close his restaurant The Fat Duck as from December 2014, to reopen February 2015 for six months in The Crown Melbourne Resort. And Heston Blumenthal is also going to Australia with his entire team. After 6 months, the team is going back but a ‘Dinner by Heston Blumenthal’ remains at The Crown Melbourne Resort. Meanwhile, The Fat Duck will be rebuilt. A special way to celebrate the 20th anniversary of his restaurant.^Marjolein
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