Red King Crab 
Red King Crab Taiko, the modern-Asian restaurant of the Conservatorium hotel in Amsterdam announced her new ‘Ingredient of the year’. It’s the Kamchatka crab, also known as the Red King Lobster. Chef Schilo van Coevorden has created a completely new Omakase menu with as special ingredient the Kamchatka crab, which you can enjoy until the 18th of September 2018. read more
The Roastery Starbucks
The Roastery Starbucks
The Roastery StarbucksStarbucks unveiled Cold-Pressed Espresso this September, a new patent-pending cold extraction process that will serve as the foundation for a new menu of sparkling beverages that will debut at the company’s premium, Starbucks Reserve® Roastery in Seattle. They even serve a cold-pressed Americano exploration flight, a great idea to get people to taste the cold-brew coffees. We spotted the first cold brew coffee in 2014 and since it’s growing extensionally but is still rather unknown to most of us. Great way to get familiar via a cold-pressed Americano exploration flight. read more
Ripple launched a new line of dairy products in April 2016 powered by $44 million from Google and Silicon Valley venture capitalists. But what is Ripple? Milk made from simple yellow peas. It’s a plant-based milk, high in protein, low in sugar. Ripple has a good taste (it has a creamy texture which is something other dairy free products are missing, according to the company), it nourishes your body and leaves a small footprint on the planet. Ripple milk is nut-, gluten-, lactose- and soy-free and 100% vegan. read more
On Friday September 29th, haute friture snack bar Tante Nel introduces the original Canadian Poutine in the Netherlands. During the second edition of the popular ‘SpeakFrietje’ get-together they will present this Canadian dish. We’ve been to Toronto a while back, saw some examples of the dish but it reminded us to much of the Dutch ‘Kapsalon’! We didn’t even include it in our ‘Fries with….’ article. But big chance that hasn’t been the original Poutine with the right cheese like Tante Nel is going to serve! read more
From 6 until the 12th of November 2017 the fourth edition of the International Sherry Week will be hosted, an initiative of the Consejo Regulador Jerez-Xeres-Sherry, (the Sherry Wine Council) in Spain. Last year we wrote about this festival that is the highlight of many Sherry fans around the world. The International Sherry Week brings together thousands of sherry-lovers in a multitude of events organized in more than 25 countries every year. The last couple of years nearly 6,000 Sherry activities have been organized. The Sherry Wine Council invites you to join them for a glass of Sherry. read more
We spotted a YouTube video about a public phone booth, placed outside The Standard High Line hotel in New York City, here they connect you directly to your political representatives. #RingYourRep, free of charge. In all five hotels of The Standard you can dial direct to Congress in your hotel room. All to make your voice heard on issues that matter to you. Don’t text or Twitter but dial direct. read more
Opened this August: Pickled Fred in Shoreditch London. A brand new bar and restaurant with a focus on pickles and ferments. The food menu is Asian-inspired and is made up of snacks, small plates and flatbreads and they have an innovative cocktail menu. read more
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others about a hotel in Belgium where you can rent a goldfish to keep you company and about meat smoothies for those having trouble eating.
If you like to read the whole article, click the title. Enjoy reading!
Looking for a not too touristic hotspot in Barcelona is not easy. The metropolitan city that is known for its good restaurants and large number of visitors each year has more surprises to offer. The culinary part of the city, El Borne, offers enough to fill many evenings and stomachs. Don’t judge a book by its cover, Paradiso, the picturesque pastrami bar on the Carrer Rera Paula, is not known for its good food, but for its original cocktails and great ambiance. To enter this speakeasy you will need to go through a big refrigerator door with a guard in front. Behind that door you get to opportunity to enjoy ‘drinkable art’. read more
On September the 23th, ‘Michelin Stars – Tales From The Kitchen’ will be the opening film of the Culinary Zinema: Film and Gastronomy Section, at the 65th edition of the San Sebastián Film Festival. A documentary featuring amongst others Guy Savoy, René Redzepi, Alain Ducasse, Yoshimi Narisawa, Andoni Aduriz, Yoshimi Narisawa, Victor Arquinzoniz, Daniel Humm and many more of the biggest names from the culinary world. The showing of this documentary at the San Sebastián Film Festival will be followed by a dinner at the Basque Culinary Center, created by Latin America’s Best Female Chef Kamilla Seidler of restaurant Gustu in La Paz, Alain Weissgerber of restaurant Taubenkobel (**) in Schützen am Gebirge, and 3-Michelin-star holder Elena Arzak of restaurant Arzak in San Sebastián. We hope to see the film in the Netherlands and we wouldn’t mind to enjoy a great meal afterwards! read more
Although it’s been on the market for quite a few years now, we want to pay a little attention to a protein-rich powder called Lentein. This product has the characteristics of duckweed (the green water lentils floating in water). Lentein doesn’t only have many health and environmental benefits, in the future it can also play a huge role in the way we eat and produce food. The plant has a ‘fresh, grassy’ taste and is eaten in parts of Asia and ideal for yogurt, juices & shake bars that work with superfoods. read more
Vegan Junk Food Bar is a Mecca for vegetarians. As the name suggests, the bar offers a menu filled with vegetarian burgers, sandwiches, fries and other snacks. The dessert is made in collaboration with Professor Grunschnabel, who is known for his gluten and soy-free ice cream. The Vegan Junk Food Bar is located in Oud-West in Amsterdam and a second location will open soon in de ‘Pijp’ on the Marie Heinekenplein. read more
Last year we wrote about ‘wasabi as Taiko Ingredient of the Year ‘. This year, Asian restaurant Taiko of the Conservatorium Hotel in Amsterdam will announce a new ingredient in combination with a contest in which several prizes can be won. Inspired by the Chinese calendar, Taiko celebrates its birthday on Monday the 18th of September 2017; ‘Taiko New Year’. This is also the moment where chef Schilo van Coevorden will announce the new ‘Taiko Ingredient of the Year’ and launches its brand new menu. The ingredient will be processed in several special and highly original dishes on the menu for one year. read more
We sometimes wonder whether it’s about the food or the picture you can make from it! We were in the process of making a list of highly Instagrammable food when we caught the daily dose of inspiration of Trendwatching this morning. Their inspiration this morning: The Tasty One Top. A Bluetooth-enabled, multi-function induction cooktop which can pan fry, slow cook and sous-vide, which will be on the market as from November. Created by Buzzfeed’s Tasty (online content) in partnership with co-creation community ‘startup’ First Build, supported by GE. Check out the video above which will show you how in the near future every consumer can create a perfect ‘Instagrammable’ meal with the Tasty One Top. We haven’t seen a better indication of the importance of Instagram and social media like Facebook.
But back to the list we have made of foods highly ‘Instagrammable’! If you like to read the whole article, click the title. Enjoy reading! read more
Huidige Food Truck Cafés-Canton
Oude Food Truck Cafés-Canton
Koffie Branden Cafés-CantonLast week we were invited to taste Cafes-Canton coffee. A delicious ‘slow roast’ coffee by a small family company in the Vosges (France). Jan-Willem van Rijn, owner of Barista Café Haarlem, has made the ‘tasting notes’ of all their coffees. We tasted the espresso and although we are not real coffee connoisseurs, we could completely find ourselves in Jan-Willem’s final conclusion: an adult espresso. Nice to serve French coffee in a French restaurant! read more
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
The last couple of months restaurant At Sea at Bonaire, the latest Jeunes Restaurateurs D’Europe member, had the At Sea Cornetto on the menu. A nod to the classic Cornetto. The Cornetto At Sea consists out of passion fruit-coconut ice cream with dark chocolate and passion fruit jelly. The positive reactions of the guests motivated the chef Rick van den Broek to make a commercial for the At Sea Cornetto. If you want to win a box of his delicious At Sea Cornetto’s like and share the video on Facebook. The video is based on the original commercial for Cornetto. The location is the beautiful Lac Bay beach at Bonaire. Jan Lokhorst produced it. Vivienne Vollebregt and Eduard de Vries have the leading roles. Jeroen Roevros sings and the music is produced by Michiel van Bokhorst as well as the voice-over.
Kopi Dua Exquisite Coffee has invited some chefs to inspire them with coffee-food pairings. The chefs were invited at restaurant The Raffles in The Hague and at arrival they were served a mocktail with espresso, mango ice cream and ginger-ale. From there, the senses were stimulated by starting with dessert. The dishes were explained by chef Pascal Jalhay and Kopi Dua provided the explanation of the coffee being served. Coffee was not only being served as drink but also processed as ingredient.
• Dark chocolate with Rendang mousse being served with the Kopi Dua Cold Brew (coffee with coarse grinding, brewed for 20 hours at 2 degrees).
• Mackerel smoked on coffee.
• A dish of oyster and coffee by Bram Hellemans (Zout & Citroen).
• Mini profiterols with coffee and lime serehtopping by Jamie van Heije.
Like tea certain types of coffee are served in wine glasses. Kopi Dua serves their ‘oldfashioned filtercoffee’ Madu Dua from Sumatra, at the table through a Chemex and pours it into wine glasses.
This week we wrote about the Dilmah ‘School of Tea’. Combining tea and coffee with various dishes is not new, but there are still very few restaurants doing it. It provides a surprising effect if the standard combination with wine is replaced with tea or coffee during one of the dishes. This may trigger your guests to discuss their perfect pairing suggestions with you.
OHUMM Fruit Genever is created as a perfume under the Genevers. OHUMM has 3 notes as is the case with an elegant perfume. The base note is made of pure premium Dutch Genever, the second and third notes are the fruit flavors and scents like watermelon and passionfruit or cucumber and lychee. This makes OHUMM a unique composed Genever. The flavors are numbered and have an aristocratic title as Empress OHUMM No. 9 for the Watermelon-Pomegranate combination and Sultana No. 5 for the cucumber-lychee combination.
The OHUMM bottle, with a Hummingbird flirting with Dutch tulips, is a French design. The aroma and flavor combination is developed in Schiedam, The Genever city. Thus is a combination of French chic with Dutch tradition and quality. For example, the Diamond edition is a pure Dutch genever in a beautiful black bottle with a radius of diamonds on the front of the bottle.
OHUMM is available in two editions. The Platinum edition includes 4 OHUMM’s each with a unique flavor and scent combination that invites to be discovered by the connoisseur.
The OHUMM taste and smell perception is inspired by the famous cocktail book ‘The Bartender’s Guide’ by mixologist Jerry Thomas. Some beautiful OHUMM cocktail creations have been made so far. Simple OHUMM ice cubes and popsicles give cocktails a beautiful playful flair. The OHUMM kopstoot (freely translated as headbutt), could easily become a new trend among women and younger hedonists! According to the creaters, a shot OHUMM and a glass of Heineken tastes delicious!
OHUMM as boutique Genever brand is only available on a limited scale in the Netherlands, Hong Kong and other cities in China and soon in California. Want to know more? Contact them via info@ohumm.com
Tea is more than just a popular hot drink – its possibilities are in a constant evolution. You can combine tea with cheese, process it in dishes, cocktails or mocktails.
The Sri Lankan family business Dilmah organized the first Dutch ‘School of Tea’ at the estate ‘Duin & Kruidberg’ in the Netherlands. During the lessons, the visitors were given information about the production process and types of tea (the white-, green-, Oolong and black tea) and the distinction of the teas based on the scent. Of course, the visitors also received detailed information on making a perfect cup of tea and masterclasses were given about pairing tea and food.
Betty Koster, cheesemaker and owner of Fromagerie L’Amuse in Amsterdam, lets the audience experience how well tea and cheese go together. She presented cheeses from France, the Netherlands and Italy, which she combined with Natural Jasmine Green Tea and Ceylon Souchong Black Tea. Betty Koster has been experimenting with combining tea and cheese for years, we already wrote about it in 2011.
During the ‘School of Tea’-program Chef Jeroen Van Oijen showed participants how to make a typical Dutch soup ‘snert’ (kind of pea soup) with Dilmah Ceylon Souchong as ingredient. The smoky taste – that in a normal ‘snert’ comes from the sausage – was in this case replaced by the smoky flavor of the tea. Chef Hidde de Brabander used the tea as sour-substitute in a dessert; sacher biscuit with bitter almond and sour pear. The vinegar was replaced by Japanese ‘yuzu juice’ and the water by a green tea. The dish was combined with a Ginger and Rose black tea.
Bartender and tea sommelier Robert Schinkel created – along with award-winning bartender Tess Posthumus – a series of surprising tea cocktails such as Souchong Ceylon with Johnnie Walker, Jasmine Green Tea with tequilla and a cocktail of Earl Grey with Ketel One. As mocktail they presented a mix of French Rose & Vanilla tea with pear juice, ginger and fresh lime.
Recently we wrote about restaurant Vermeer who won the Dutch ticket to the final of the ‘Global Real High Tea Challenge’, organized by Dilmah.
On 1 November 2014, the RIJKS® restaurant of the Rijksmuseum in Amsterdam will open. The restaurant is located in the redesigned Philips wing, the final renovated wing of the museum. The restaurant will be open 7 days a week for lunch and dinner, has 140 seats, a separate room for 36 guests and a terrace with 130 seats. There is a separate entrance to the restaurant on outside of the Rijksmuseum. RIJKS® is a joint venture of Vermaat Groep and the Rijksmuseum.
For the RIJKS® designer Paul Linse used a mix of materials such as bronze, oak, marble, blue steel and suede. This gives the restaurant it’s cool and stylisch character in combination with the design furniture. Paul Linse was previous responsible for the interior design of various stations in the Netherlands, like Rotterdam Central Station and multiple projects at Schiphol.
Joris Bijdendijk is responsible for the kitchen team of Restaurant RIJKS®, that each season will be inspired by an international guest cook. Margot Janse from South Africa kicks off in January. The focus of the restaurant lies on Dutch products with inspiration from the exotic flavors that influenced the Dutch cuisine through the centuries. The chefs share the Slow Food mindset and have used products from The Ark of Taste in their dishes. Inspiring: At the restaurant a ‘RIJKS TABLE’ is served, check out the menu on the website to learn more about this. We are looking forward to future RIJKS TABLES inspired by the guest cooks and wish Joris Bijdendijk and his team a lot of fun and success at the RIJKS® in the Rijksmuseum.
In the beginning of October chef Niven Kunz started a crowdfunding campaign on Kickstarter for a new kitchen in his Michelin starred Restaurant NIVEN. He hopes for your support in co-funding the renovation of his kitchen. He needs to raise € 50.000,- for the kitchen including a chef’s table with room for 12 guests.
You can pay € 60,= for a 10 course tasting table or reserve the entire chef’s table for one night for € 1.250,=. After Christmas, the restaurant is closed for remodelling. Co-funders can come and eat when the renovation is completed, early 2015. It’s also possible to order the Niven 80/20 cookbook (only available in Dutch) or a bottle of NIVEN’s liqueur, The Gold Selection.
Niven Kunz quotes about the crowdfunding campaign: “Because of the fact that I’m active on social media, all my guests are involved with my restaurant. This action will only increase this. Isn’t it great to be able to tell that you have helped with the renovation of a kitchen in a restaurant?” The action will continue until 8 November and the fund raised so far is € 7.000,- (29 October).
The new website of restaurant NIVEN recently launched. It’s a minimalistic website with a prominent role for the suppliers of the restaurant, with beautiful pictures by Daniel Maissan.
Niven Kunz is a chef with an eye for great ingredients. He uses 80% of vegetables and 20% meat or fish in his dishes.
At the Food Valley Expo Marc Teerlink of the Watson Group presented the new cognitive computer from IBM, Watson. The computer system develops exciting new dishes using Big Data and thereby offers chefs a new way of thinking. IBM tends to think of food and cooking as an art but in fact, there’s a massive amount of chemical and neural science that underlies a great dish. IBM’s cognitive cooking system can reason about flavor the same way a human uses his palate. This way, it can also combine flavors that people would not think of. Onno Kokmeijer of restaurant Chiel Bleu (2 Michelinstars) in Amsterdam, did make a couple of dishes created by Watson at the Food Valley Expo.
Restaurant and boutique hotel Savelberg will be transformed into Central Park by Ron Blaauw. The hotel and restaurant is located in the historic building ‘Vreugd en Rust’ (Joy and Peace), in the green area of Den Haag-Voorburg. With the arrival of Ron Blaauw as chef they chose for a new culinary formula. The restaurant concept is inspired by the accessible formula of his successful Gastrobar (*) in Amsterdam.
Culinary entrepreneur Carsten Klint is the new owner of the historic building. Along with Ron Blaauw he turns it into an affordable, culinary meeting spot: “from Picnic to Château Petrus.” The new name devised Carsten Klint with Perry Valkenburg, President Europe and COO International TBWA Worldwide, and this name emphasizes the new concept and its focus points: surprising, innovative and international. Currently the building is thoroughly restyled and adapted to today’s spirit, but with respect for the monumental details. Early November the doors of Central Park by Ron Blaauw will be opened.
Last summer we experienced in Napa Valley in California, how much fun it is to combine wine tastings, small dishes and picnics. Several wineries offer this option in their gardens. Great that a ‘culinary responsible’ picnic will be possible next year in Central Park by Ron Blaauw. We wish Carsten Klint and Ron Blaauw success with their new business! ^Marjolein
As of today, 23 October, Laren officially has a new hotspot: Gastrobar Anton opens in the same building as restaurant Mauve near the famous ‘Brink’ and can be visited for a coffee, a drink or snack. The GastroBar has a hip, Scandinavian design, with high tables, designer bar chairs, a large solid bar and a comfortable lounge area with leather sofas. Different types of wood, leather and fabric are used in the interior, together with it’s vintage touch this creates a warm atmosphere.
Where their neighbors, Mauve restaurant, is known for its lunch and dinner, Gastrobar Anton is a great place for a drink, a culinary lunch or shared dining until late in the evening. The dishes are adapted to the drink menu and they are matching with the various drinks. These combination are served by the chefs, for example:
In the weekends guests can stay even longer, every Friday and Saturday a DJ is playing music.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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?
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!
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.
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.
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.
After three months of renovation and investments the Spanish flagship hotel of the NH Hotel Group, NH Collection Eurobuilding, opened in Madrid on 9 Oktober. This four starred hotel has 431 rooms, all equipped with the Brilliant Basics of the NH Hotel Group such as showers with rain effect, special mattresses and flat screens. The hotel is leading in haute cuisine: it has four restaurants including the only three-star Michelin restaurant in Madrid, ‘DiverXO’. The hotel also has a pioneering position in the field of engineering. The NH Collection Euro Building has the only ‘Living Lab’ in the world. This is a place where innovations for the hotel industry are tested in a real life environment. NH Collection Euro Building also offers a spectacular health and wellness center, Metropolitan, with a gym, tennis facilities and 500m2 spa.
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.
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.
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.
‘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.
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