Club Vie in Rotterdam reopened
6-3-2013
Club Vie in Rotterdam reopened its doors on Friday 1 March after a complete renovation. Our colleague Armand Sol was invited for the premiere and visited the venue. Club Vie is partly positioned under the ‘Willemsbrug’ and has two floors. The lower floor ‘The Jaxx’ has a nice river view and a ceiling that changes color. The upper floor has a dance floor and four different sitting areas on various levels. Because of the playful location of these sitting areas, the club breathes an intimate atmosphere that is not usual in other similar sized clubs. The LED lights are installed by InventDesign and provides a luxurious glance to the club’s interior.
The Bay Lights
6-3-2013
Inspired by the Bay Bridge’s 75th Anniversary, artist Leo Villareal created the project ‘The Bay Lights’. ‘The Bay Lights’ is the world’s largest LED light sculpture, that is made of 25,000 white LED lights and is 1.8 miles wide and 500 feet high. Each light is individually programmed and shines from dusk until 2:00 a.m for the next two years.
Mountain Dew in the Netherlands
6-3-2013
PepsiCo introduced its world famous soft drink brand Mountain Dew in the Netherlands last week. The brand is known for its neon green packaging with a popping logo. Mountain Dew is a thirst quenching soft drink with a refreshing citrus taste and focuses primarily on a male target group between 16 and 24 years old. In the United States, the soft drink has been one of the largest fresh rank brands, but is now also available in the Netherlands in bottles of 0.5 L.
Bouquet of fruit
5-3-2013
Edible Arrangements sells bouquets made from fresh fruit. The ‘confetti fruit cupcake’ is a festive bouquet of fruit in different forms with cupcakes. For the cupcake, a pineapple is shaped in a cupcake, dipped in white and brown chocolate and topped with festive sprinkles. The cupcake-shaped pineapple is arranged in a cupcake holder together with other fresh fruit. The ‘confetti fruit cupcake’ is a cheerful bouquet to serve for dessert or breakfast. Edible Arrangements has many outlets in America (more than 1.000), but also in the Far East, Middle East and Italy.
Colorful carboard coffee boxes
5-3-2013
Inside the colorful carboard boxes by Martins Café, a coffeebrand from the vicinity of Sao Paulo, you don’t expect to find coffee. The boxes are colorful, retro and with their robot logo printed on the cardboard. Martins Café is a Brazilian brand of specialty coffee which comes in the variants cardamom, anise, cinnamon, nutmeg and 100% Arabica. With the package Martins Café wanted to create something colorful, retro and Brazilian that would catch your eye. Read the article on www.coolhunting.com to know why the use robots as their logo….
Truffle eggs
5-3-2013
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the action of the last year by The Cavendish Hotel. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail. Who knows your company might be on horecatrends.
These truffle eggs are fun to serve as dessert during the Easter dinner. Or wrap the truffle eggs up in a box as a personal gift. The classic chocolate truffle recipe is from chef Chris Horridge. Watch the recipe here.
Places I have eaten
4-3-2013
OpenTable released a new Facebook App that’s called ‘Places I’ve Eaten’. With this app users can list and rate the restaurants they’ve been to, choose what they will like to visit and see the places that their Facebook friends have listed and rated. With this app users can also search for restaurants based on their rating, places their Facebook friends have visited ore select properties known as kid-friendly and serving vegetarian food. Users can choose to keep their listing private or to make it available on Facebook for others. Earlier the company acquired the FoodSpotting App.
Scientific spice rack
4-3-2013
With this scientific spice rack you can organize dried herbs. Each herb is stored in a separate glass test tube and is labeled with a sticker. This pice rack is a fun item on a table in a restaurant.
The alternative or a tie
1-3-2013
Even if a guy is wearing a simple t-shirt, with this napkin at his neck he looks like he did his best to get dressed up for dinner. A funny alternative for a tie.
Former Noma sous-chefs are opening restaurant
1-3-2013
Two former Noma sous-chefs Samuel Nutter and Victor Wagman will open a new restaurant named Bror, in the heart of Copenhagen next month. Currently there are not many details available, but they will grow their own vegetables on Sejerø island. The two chefs have opened a Twitter and Facebook account to keep people up to date on the progress.
Photon Shower reduces jet lag
1-3-2013
During a demo at the TED conference in California, Delta showed a concept shower called ‘Photon Shower’ that could help passengers recover from their jet lag. Delta worked together with Wieden + Kennedy New York and sleep expert Dr. Russell Foster to design a shower that uses light to alter the body’s internal clock. Travelers can enter their flight information and the ‘Photon Shower’ will adjust for their needs based on flight time. The light recreates the effects of sunlight to alleviate jet lag.
Hangout for farmer and consumer
28-2-2013
The Youth Food Movement and the Dutch ‘Agrarische Jongeren Kontakt’ bring farmers and consumers together at the online platform ‘Het Eetcafé’. With the online platform the distance between farmer and consumer is reduced and the consumer learns more about the daily practice on a farm. The online platform gives the farmer the opportunity to explain how things are going at the farm and the consumers can ask questions, criticize and start discussions. The platform will soon be offline as well. This year they will organize days throughout the country where farmers meet consumers in the city and consumers can visit the farm to see where their food comes from. The project is supported by the Ministry of Economics of the Netherlands.
Beyond Eggs
28-2-2013
Josh Tetrick, founder of start up Hampton Creek food, worked together with specialists such as food scientists, chefs and molecular biologists to figure out how to create a product that is made out of plants but works like an egg. The team had to dissect an egg down to its microbiology and nutritional components. They developed a plant-based egg, called ‘Beyond Eggs’. The Beyond Eggs can replace an egg in food like baked goods, dressing ore sauces. Beyond Eggs are healthier, cholesterol-free, allergy-free and the food safety is better.
Belgian Beer Day
28-2-2013
On April 6 the Belgian Beer Day will be organized. The Captain Beerheart Foundation organize this event to connect all Belgian beer fans from all over the world and toast to Belgian Beer. More than 8.000 people from 103 countries already support the Belgian Beer Day.
Appertizers served on a bicycle handlebar
27-2-2013
Restaurant De Compagnon in Amsterdam serves appetizers on a bicycle handlebar with a tray. Nowadays many restaurants are working with local products, but in Amsterdam there are few local products available. Therefore restaurant De Compagnon approached this trend in a different way. The nature of Amsterdam has been characterized by bicycles. Serving appetizers on a bicycle handlebar is a wink to the trend ‘local’.
Spreads of exotic goose
27-2-2013
The company ‘Ganslekker’ produces a spread made of goose meat. The number of geese in the Netherlands is increasing and often causes (environmental) problems. For these reasons, the geese are shot. ‘Ganslekker’ uses the meat of these shot geese to make spread. The spread is available as ham or foie gras pate and is organic and sustainable.
Doughnut with a twist
27-2-2013
The doughnut is very popular in the United States and there are more new varieties on the market. Lucky’s Doughnuts creates authentic, handmade doughnuts in many variants. Likewise the crème brûlée doughnut, a doughnut filled with vanilla pastry cream topped with crisp, burnt sugar caramel shell. They also have other special doughnuts like a tiramisu or blood orange doughnut.
A mysterious smoking effect with Mistystix
26-2-2013
Many people know dry ice from the theatrical world as haze ore smoke used at TV shows and musicals, but dry ice is also increasingly used in the hospitality industry. ICS Dry Ice developed the Mistystix, that gives a drink that mysterious smoke effect. The Mistystix is designed to be used in drinks and is filled with dry ice. Once the Mistystix touches the drink, it creates a smoking effect. The most beautiful effect is created when the drink is not too cold. With the Mistystix the taste of the drink is optimum, it keeps the drink cold and it remains smoking about 3 to 5 minutes. Use dry ice for the presentation of a dish or dry ice can also be used in the finest form to make a sorbet from fresh juices. Filling a wine cooler with water and dry ice gives a festive effect.
KLM Must See Map, made by friends
26-2-2013
KLM Royal Dutch Airline recently launched a global social media campaign, named the KLM Must See Map. Consumers can create a map of their destination and approach friends via Twitter, Facebook and email to get some tips about attractions and interesting activities. When the map is completed, KLM prints the map and sends the city card to the consumer for free. The campaign is made by Code d’Azur and is active in 24 countries.
Unique hotel in a old fort
26-2-2013
A 134-year old fort has been converted into the luxury Spitbank Fort Hotel. The old fort is located one mile outside of Portsmouth Harbour in Hampshire and was used by British nationals in defense of boats and aircraft’s. The history of the fort is remained intact by brick walls, fortress windows and old cannons. The Spitbank Fort Hotel is equipped with many luxuries, such as a rooftop pool, sauna, sun terrace, champagne bar and 3 restaurants. The hotel can be reached by helicopter or boat. More inspirational pictures on the website of the hotel.
Latte 3D art
25-2-2013
Instead of the standard figure drawing with milk foam in the cream layer of a cup of coffee, make it special with latte 3D art.
Inspiration for chefs
25-2-2013
Via the twitter account of Kobe Desamaults we saw this beautiful long term movie about the preparation of duck by chef Seiji Yamamoto. Through the online video channel Tokyo Gastronomy by Friendroid, there are several videos to see about gastronomy in Tokyo.
First vegetarian snack bar
22-2-2013
At The Hague Hollands Spoor train station, the first fully vegetarian snack bar will open on 5 April. Visitors can choose a healthier and meatless version of the croquette, frikadel or hamburger. The products are 100% vegetarian and a majority of the product range is also vegan. Besides the snacks, there is a choice of vegetarian and vegan sandwiches, small dishes and organic drinks.
Whiskey from Texel
22-2-2013
Texel gets a new typical product, a Texel whiskey. The whiskey is not for sale yet, but the creator and producer Joscha Schoots has laid a good foundation. The whiskey is distilled with, so far as possible, ingredients of Texel. The distillates are still maturing on barrel. The salty air and the soft water of Texel, play a role in the typical taste of the whiskey. Joscha Schoots hopes to present the first whiskey bottles in 3.5 years.
Recipes Diabetes Foundation
22-2-2013
The Diabetes Foundation in the Netherlands has introduced a new online platform with recipes for cooking with diabetes disease. There is often a lot of confusion about what you can eat when you have diabetes. Besides that, eating healthy food is an important part of the treatment and can reduce the impact of diabetes. For theses reasons, the Diabetes Foundation created a website with recipes, cooking tips and facts about diabetes. People can also send recipes and they are checked by a dietitian and will be added with the nutritional values. It will be a platform of and for people with diabetes.
