The unique flavor of coffee and whiskey
20-3-2014
After two years of experimenting and combining, Espresso Smith Coffee Company has introduced the ‘Whiskey Barrel Coffee’. The ‘Whiskey Barrel Coffee’ has the authentic flavor of a bourbon whiskey with the full flavor of coffee. By adding the green coffee beans in authentic bourbon barrels the best of worlds come together. This unique product provides a coffee experience like no other coffee can.
Slurping and munching during the movie
20-3-2014
When visiting the cinema you are not looking for sounds like slurping, munching or chatting. Therefore, Coca Cola and Saatchi & Saatchi Denmark created a funny promotion with a group moviegoers in Copenhagen. To make them clear how annoying it can be when others making noise during the movie.
Food parties instead of tupperware
20-3-2014
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu. In September 2007 we’ve spotted My Secret Kitchen in the UK. They sold their (food) products through a kind of Tupperware parties. My Secret Kitchen still exists and their motto remains the same; Host a tasting; Our dream is that, throughout the country, My Secret Kitchen will inspire friends to gather together and have a great time tasting. #isstillagoodidea
Flemish hospitality at snack wall
19-3-2014
To advertise Flanders as a tourist destination in The Netherlands, several typical Flemish delicacies came from the Dutch FEBO snack wall . Visitors treated with a flair of Flemish hospitality as well. See the video for the promotion campaign.
Flemish hospitality at snack wall
19-3-2014
To advertise Flanders as a tourist destination in The Netherlands, several typical Flemish delicacies came from the Dutch FEBO snack wall . Visitors treated with a flair of Flemish hospitality as well. See the video for the promotion campaign.
Pilot to prevent wasted goat meat successful
19-3-2014
Patron Sicco Gerlsma of restaurant Tandjong Priok in Arum presented the results of a pilot against the waste of newborn young goats on 14 March. Before, young goats were wasted because they had no economic value. Through a regional approach involving a goat farmer, butcher and restaurants consumers can enjoy the goat meat in various dishes and prevent unnecessary waste and animal suffering.
&samhoud microwave meals at Albert Heijn
19-3-2014
From 31 March onwards, super market chain Albert Heijn offers four new vegetarian ready-made ??meals: &lasagna, &moussaka, &couscous and &chili sin carne. The meals are based on recipes from 2 ** Michelin Chef Moshik, chef and co-owner of & samhoud places in Amsterdam. Tomato is used to give a meat-alike experience in the meals. Of each meal sold € 0.05 goes to ‘SOS Kinderdorpen’.
Bacon scent app
18-3-2014
The Oscar Mayer Institute for Advancement of Bacon developed a bacon scent iPhone device for die-hard bacon lovers. The scent maker can be activated as alarm clock together with a sizzling baking sound. In 2011 we saw another bacon alarm clock.
Parachute delivery after mobile payment
18-3-2014
David McDonald and Adam Grant wanted to serve sandwiches from the 7th floor of a building, one of the reasons was the lack of affordable retail spaces on street level. They chose to use parachutes and started the Jafflechute company. The customers have to pay via a smartphone and can pick-up their order at a mark near the building.
Pistolet shop Brussels
17-3-2014
A shop that is fully dedicated to the perfect pistolet: a white and round bread with a crispy crust and a slit at the top. Pistolet-original opened its doors in Brussels last year. The breads sold are made according to the recipe of baker Yves Guns and are topped with fillings like shrimps from Zeebrugge, beef with pickles and Ardennes Hesp. The recipes are made along with top chefs Pierre Wynants and Freddy Vandecasserie. Pistolet-original also sells small seasonal dishes, desserts, drinks and a variety of Belgian beers. Click here for more pictures.
Pistolet-original
17-3-2014
A shop that is fully dedicated to the perfect pistolet: a white and round bread with a crispy crust and a slit at the top. Pistolet-original opened its doors in Brussels last year. The breads sold are made according to the recipe of baker Yves Guns and are topped with fillings like shrimps from Zeebrugge, beef with pickles and Ardennes Hesp. The recipes are made along with top chefs Pierre Wynants and Freddy Vandecasserie. Pistolet-original also sells small seasonal dishes, desserts, drinks and a variety of Belgian beers.
New style ice cream parlor Luciano
17-3-2014
Ice cream parlor Luciano in Wassenaar, the Netherlands, reopened its doors on March 7 after a major refurbishment. The ice cream parlor of Master gelato maker Luc Block and his wife Angelique is five times larger and has a new style. The interior is peaceful with a white and concrete look and two large walls are decorated with art works of designer Marijntje Teeuwen. The ice cream parlor has an espresso bar and a large ice cream laboratory. Inspiration for the new style was gained from ice cream parlors in eight Italian cities. Luciano was Ice cream parlor of the year in 2006 and 2012 and is also nominated this year.
Swimming or clubbing in a ghost station in Paris
17-3-2014
Nathalie Kosciusko-Morizet, candidate of the French party ‘Union pour un Mouvement Populaire’ has commissioned a series of proposals of how the Ghost Stations in the center of Paris could be used. In collaboration with OXO architects and Laisné Architecte she made a number of designs on how to transform the vacant subterranean spaces. Their ideas vary from restaurants and nightclubs to a pool and even a theater. Paris has a total of 16 disused subway stations, most of which are closed between 1930 and 1970.
New authentic style for fries shop Bram Ladage
14-3-2014
Fries shop Bram Ladage has opened a new location in Rijswijk, the Netherlands. This was also the start of the new formula style of the famous Dutch fries shop chain. A style that matches the method and the story of Bram Ladage. Bram Ladage emphazises the origin, authenticity and the story of the potato from the ground to the fresh fries. However, the current stores didn’t radiate that feeling yet. No snack bar, cafeteria or fast food restaurant, but the new formula style radiates where Bram Ladage stands for: traditional, authentic and pure. A shop where they do something great with potato’s.
3D ice lollies
14-3-2014
The sun is shining, spring is coming and everyone wants to have an ice cream. MELT icepops makes not just normal ice creams, but very special design ice lollies. The ice creams can be made in any shape with the use of a 3D printer that makes the mold. Through crowdfunding the founders want to raise money for a Icepop Generator, so they can really print ice lollies with a 3D printer. The Icepop Generator can print 3D ice lollies, in any form and on location. Through the website voordekunst.nl money is collected and the goals is already achieved.
The magic factor is running
14-3-2014
Theme park De Efteling organized in collaboration with radio channel Q-Music the Santa run last December, but also in various Disney parks in America several runs are organized. Half marathons for the whole family, both young children and adults. Like the Princess Half in February, but also the Disney Wine & Dine Half Marathon weekend and the kidsrun. Disney is also working on setting up a #DisneyFitChallenge. We see that entertainment around running is becoming more important, earlier we saw the Color Run in the Netherlands and on 29 March the Electric Run will take place. Perhaps in the context of health and to make the youth more enthusiastic about running, the theme parks such as De Efteling can organize various types of runs, with the inspiration from Disney Land.
Smallest sushi in the world
13-3-2014
Sushi chef Hironori Ikeno makes the smallest sushi in the world, so small that it fits on a grain of rice. The mini sushi looks exactly like a regular sushi and it took the sushi chef years to make the perfect replica. Each sushi weights about 1 gram and it takes five minutes to prepare the sushi. Very long compared to a normal sushi that takes less than one minute. According to guests of the restaurant the mini sushi has a lot of flavor. The mini-sushi originated years ago as a joke when Hironori Ikeno served a mini sushi to a customer.
Workout beer
13-3-2014
Drinking a beer after a workout as a sport drink? The Canadian brewery Vampt has introduced a new type of beer as a sport drink, called ‘recovery ale’ Lean Machine. The Lean Machine is developed by a team of nutritionists and contains only 77 calories, 0,5% alcohol and has antioxidants, electrolytes and nutrients. The beer contains the right ingredients to replenish lost moisture, salt, carbohydrates and protein after a workout. Researchers say that the Lean Machine can indeed have benefits for athletes.
Sleeping in a honeycomb hotel at festivals
13-3-2014
No more difficulties with tents at festivals, but sleep in this luxe honeycomb hotel called ‘B&Bee’. The honeycomb hotel consists of several boxes in the shape of hexagonal cylinders. The boxes can be stacked up to four floors and each box offers place for two persons. There is space for luggage, power supply and the honeycomb hotel is fire- and weatherproof. Developer Barbara Vanthorre got the idea for this hotel after a night out in Ghent and this summer they are testing the ‘B&Bee’ at various festivals in Ghent.
non-alcoholic whiskey and rum
13-3-2014
With the Dutch prohibition of alcohol under 18 recently and the attention to healthy food alcohol-free alternatives are becoming increasingly popular. The Happy Drinks website offers recipes for exciting non-alcoholic cocktails, especially targeted at young people. Via the importer La Source it’s now possible to get non-alcoholic free whiskey and rum, aimed at an older audience. Non-alcoholic specials are a serious niche to focus on this summer.
Amsterdam turns bread into energy
12-3-2014
Inhabitants of the Kolenkitwijk neighborhood in Amsterdam threw their bread on the streets because their religion prohibits throwing it away in the garbage bin. This caused a rat plague and other problems with unwanted animals. As a solution the government placed special bread dumpsters in the area. The bread from these dumpsters is used by Pink Pony Express for a national energy experiment in collaboration with micro-biologists. They developed it into a permanent bread digester that can process 10 kg bread into 3000 liter of biogas a day. To celebrate the opening there are three bread baking workshops in the neighborhood on Friday 14 March.
Dessert on the table at Mambo Beachclub Curacao
12-3-2014
During the Valentine dinner Mambo Beachclub served a very special dessert on the table, accompanied with Prosecco and three different love potions. An original way to serve desserts, we’ve seen it before but it’s still rare. Check the video.
Milk and cookie shot by Dominique Ansel
11-3-2014
The latest invention by chef Dominique Ansel is the Milk & Cookie Shot and was introduced at South by Southwest in Austin. Each chocolate chip cookie is shaped into a shot glass and milk is infused with Tahitian vanilla. From Friday March 14th, the Milk & Cookie Shots will be made available in the New York store of Dominique Ansel Bakery as an “after school special” starting at 3pm. The inspiration for the cookie came from the American tradition to dip cookies in milk, something we wrote about before in the ‘cookie monster‘ article.
Slow food at the Milano Centrale station
11-3-2014
In the home of the slow food movement (northern Italy) Autogrill (from the resto stops) has opened Bistrot Milano Centrale in collaboration with the University of Gastronomic Sciences in Pollenzo. In the former 3rd class waiting room of the Central Station of Milan, one serves local traditional dishes, taking into account the seasons and as healthy as possible preparations, like the use of sourdough and of traditional maturing and ageing processes. The Bistrot Centrale is a vibrant ambience evoking a typical covered market, where high quality goes hand in hand, with food islands like a bakery, cafe, street food, wine bar and gourmet cuisine. The objective is to provide a sustainable venue, with a special focus on respect for the natural environment, local culture and economy, also through use of natural materials, the limiting of waste and the promotion of virtuous practice amongst the clientele as well.
Nocospray at Van der Valk Arnhem
11-3-2014
Van der Valk Hotel Arnhem is the first hotel in the Netherlands that cleans rooms with the ‘Nocospray “, this device removes all micro-pollutants biologically. The hotel works together with Dutch Smart Solutions for the pilot and it takes about half an hour to complete the cleaning with the Nocospray. During the pilot period, the hotel provides the cleaning as an extra service.
