Screwpull accessories for the wine decanter
23-10-2014
The manufacturer of high-quality wine accessories ‘Screwpull’ introduces a convenient aerator. The new gadget is a thoughtful aerator that you can place in every wine decanter. By pouring wine trough the aerator, the wine will optimal mix with oxygen. The aerator has spinning ridges, leading the wine alongside the carafe. Aerating the wine is done to release the hidden flavors in young wine and to round off any tannins in the wine. This makes the wine smoother and the taste more pleasant. The aerator of Screwpull can be bought in different versions: in the materials pottery or metal and in the colors black, black-nickel and silver. Screwpull is part of the brand Le Creuset, the manufacturer of cast iron pans from northern France.
Other wine gadgets
Together with the aerator, Screwpull introduced stainless steel beads and a wine decanter as well. With the stainless steel beads you can easily clean the wine decanter by gently rotating them along the carafe together with water. The wine decanter has a cavity in the bottom which causes a better grip when pouring wine.
The products are sold in the better wine stores, cooking and household stores or through the website of Le Creuset.
Storytelling around the menu at DiverXO
22-10-2014
To promote the opening of restaurant DiverXO (3 Michelinstars, chef Dabiz Muñoz) at the NH flagship hotel in Madrid, this inspiring movie has been published. In the film, six guests are bored at first, but go wild after eating the creations of the chefs. The chefs show how the dishes are prepared and presented as well.
Passion, emotions and experience around the table.
The movie shows passion, emotion and experience in a modern and artistic way. Storytelling to the max. You want to have dinner at the restaurant with the most dull people you know, just to experience their change while eating and drinking! The video takes about 10 minutes, but it’s definitely worth watching.
Sausage atelier of Brandt & Levie by crowdfunding
22-10-2014
Jiri, Geert and Samuel of Brandt & Levie sausage makers started more than three years ago their own sausage shop. This autumn Brandt & Levie want to move to the ‘Houthavens’ in Amsterdam, here they want to make one of their dreams come true. They want to open their own sausage atelier consisting of a work area and a small butcher shop. The workarea is a place where guests can make their own sausage and where new experiments can be seen, smelled and tasted. They want to give workshops, receive schools and organize events to inspire others to make their own sausage. At the small artisan butcher, products can be tasted and purchased.
Dos Palillos: the new generation ‘open kitchen’
21-10-2014
Niek Timmermans, consultant at Van Spronsen & Partners horeca-consultancy, visited restaurant Dos Palillos in Berlin. There, he saw his signature menu being prepared in the kitchen while seated in the restaurant. An ‘open kitchen’ 2.0, where the whole restaurant takes a seat at the chef’s table.
During my city trip to Berlin I’ve eaten at Dos Palillos (two chopsticks), a restaurant concept by Albert Raurich. Raurich started in 1997 as an intern of Ferran Adria at the famous El Bulli restaurant. Within five year he started working as a chef and stayed at that post from 2001 until 2007. Out of the many inspiration trips he made with Ferran the idea for Dos Palillos was born. In 2008 he opened his first location in Barcelona, followed by a second location in Berlin in 2010. And there I did experience his signature menu, which consists out of a total of 17 courses.
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.
Connect with other hotel guests by HelloTel
20-10-2014
The new app HelloTel is developed for people who are traveling alone and are looking for companionship. By using HelloTel you can see who is staying in your hotel as well and is looking for contact. The app is ideal to avoid uncomfortable situations where you approach someone who isn’t interested in a chat.
The HelloTel app
HelloTel is easy to use: check yourself in at the hotel via the app, and specify the reason you’re there (business or leisure). Then you will receive an overview of people who stay in the hotel as well and you are free to contact them. You can select the guests by the reason they’re there, for business or leisure, in this way you can select the companionship you are looking for: you can network with other business guests or meet up for a drink with people who are at the hotel for their holiday. The app also provides an overview of activities to do in the neighborhood.
Kids & fine dining; do they pair?
17-10-2014
Sit down, relax and enjoy watching this 7 minutes video from a group of second graders from P.S. 295 in Brooklyn enjoying and reacting to a seven-course tasting menu in the French restaurant Daniel from Chef Daniel Boulud. Great start of the weekend, it makes you smile.
13 December 2014, D-Day for the new Allergen Law
16-10-2014
13 December 2014 is the day, every food provider in Europe is obliged to tell their customers or guest which products are incorporated into their product or dish. At least if one of those products has one of the 14 Allergen groups in it. Does your company already have a menu with Allergen Labels indicated per dish?
Restaurant Hemingway
Hemingway Restaurant, from ‘Grand Hotel De Draak’ (Dragon Hotel) in Bergen op Zoom has already a menu indicating if one of the 14 Allergen Groups are processed in a dish . They have chosen the above solution; a chart. Other restaurants and bars choose to work with symbols. Recently a restaurant owner asked whether it’s mandatory to have this stated in all of his menu’s? You don’t need to publish it on every menu but the information needs to be available within the restaurant, so you are able to inform your guest suffering from an allergic reaction to one of the 14 Allergen product groups.
So if you have a restaurant or a bar serving food, you have to be ready for this Allergen Law within 2 months!
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.
