Wine brand Canei introduces a new flavor this summer: Hugo. Hugo originates from Northern Italy and is a combination of sparkling wine, elderflower, lime and mint. The drink is very popular in the ski areas. The premix variant Canei Hugo is fresh, fruity and has a surprising taste. The Canei Hugo contains only 5% alcohol and is a great terrace aperitif served with ice cubes, fresh mint and a slice of lime.
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 Radisson Blu Hotel in Amsterdam organizes a 24-hours treadmill Running Marathon in the lobby from 9 May 17.00 o’clock. During the event employees, guests and hotel aqcuaintances collect money for the World Childhood Foundation. During the 24-hours there are supporting events like a sponsor drink and a Running Dinner. See the Facebook page for more information.
Juice bar Roots & Bulbs opened its doors in February 2014 in the heart of Marylebone, London. The juice bar sells cold pressed juices, that are fresh and unpasteurized thus more nutritious. The cold press method gives the juices an authentic flavor with a higher concentration of nutrients. Roots & Bulbs also sells smoothies with superfood, take-away superfood salads, organic snacks and organic coconut water and almond mild. The juice bar also provides a detox juice plan called ‘Time Out’ with five bottles of cold juices, two almond milk and a package of organic nuts for one to two days.
The Epiphany hotel in Palo Alto has a very special chandelier in its lobby. The high-tech lamp is designed by IDEO Digital Shop and consists of hundreds of light bulbs that can all move and illuminate interdependently. The lamp responds to data streams of online media such as social media and information from the internet. When someone posts a message about the hotel on Facebook or Twitter the lamp responds, but the lamp also gives a reflection of the weather. The lamp also response to movements in the hotel, for example when someone walks up the stairs.
The exclusive champagne served in the VIP-boxes during the FIFA World Cup 2014 is also available in the Netherlands. FIFA worked together with Taittinger to introduce the special World Cup 2014 edition of the popular Brut Réserve Champagne: the Taittinger official champagne of the 2014 FIFA World Cup. This limited edition has a label with 3D effects that make it look like footballs are literally shooting from the bottle. In cooperation with distributor Wine4Business the Taittinger official champagne of the 2014 FIFA World Cup is also available in the Netherlands through www.wkchampagne.nl.
After the Cronut™ and the Milk & Cookie shot, Dominique Ansel introduces his newest creation the Waffogato. The Waffogato is a combination between a waffle and the classic Italian dessert affogato. Affogato is made of vanilla ice-cream topped with a hot shot of espresso, one of his favorite desserts. The chef wanted to create a dessert served during breakfast and came up with the Waffogato: a combination of sweet, salty and bitter. It’s not actually a waffle but Tahitian vanilla ice-cream in the form of a waffle made with bits of Belgium waffle, pearl sugar for the crunch and a little sea salt. The ice cream is topped with hot maple syrup spiked espresso. Tapioca pearls release from the waffle when it melts and give the dish more texture. The Waffogato will be sold in his bakery from Friday, 9 May.
Accor Hotels introduces its newest worldwide online check-in-system where guests will save time during their arrival and departure. After the guest made his booking (via the website, mobile application or phone) he is supposed to check-in online two days before arrival. On the day of arrival the guest will receive a SMS with the room confirmation, practical information and a notification that the key is ready. The guest only has to pick up the key at the reception, to check-out the guest needs to give the key back to the reception and will receive an invoice by email. At the end of 2014 the system will be implemented at more than 30% of the hotels.
Boston Pizza has launched a new marketing campaign named ‘Pizza Game Changers’. Through the new website, pizza lovers can order some new menu items and they can vote for new pizza innovations. Some innovation ideas are pizza mints, a pizza cake and a pizza protector. One of the new menu items is the Pizza Taco. The Pizza Taco is a small pizza available in chicken/bacon or pullet pork and is shaped into a taco shell. The pizza taco shell is filled with salad, vegetables and sauce. Perhaps a lot easier to eat. The new menu items are available until 1 June.
Thrillist.com gives an overview of 21 restaurants and bars converted from different buildings. Like ‘The Airplane Restaurant’, a restaurant located in a 1953 US Air Force Boeing KC-97 Stratotanker. Or the ‘Crop Bar and Bistro’, a gigantic 1925 bank with marble columns rebuilt into a restaurant with high-end dishes and an open kitchen. The video above is from ‘The Liberty’ in Boston. Previously this building was a gigantic prison, built in 1851. After a massive renovation, the building converted into a hotel with five chic restaurants and bars. Take a look at the complete list here.
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
Friedjof Kempenaar initiated a vega pop-up restaurant in Rotterdam on 11, 12 and 13 April and is now aiming for our capital. Although he is not a vegetarian, he is intrigued by cooking without fish and meat and is convinced that the available vegan dishes in restaurants deserve an uprgade. While he is looking for a location in Amsterdam to sit 70 people per evening, you can delight yourself with an impression of the latest edition here.
It’s actually strange in the hospitality industry; there is quite a stir around guest taking pictures of their dishes. Some chefs and their guests are annoyed by the flashes of the cameras, others go a step further and give guests the opportunity to shoot a perfect picture! Yet there are still a few restaurants that showcase their dishes on the website, the menu is usually hidden in a pdf file. Weird in a time where young people (particularly up to 35 years) communicate through pictures (Instagram).
Online Menu wants to change this. They place your dishes with photos on the homepage . In addition, they provide insights in your potential guests and audience. Guests will also have the opportunity to write a review. On the website guests can filter the online menu labels and ingredients, see how other guests rate the dish and have a look at combined side dishes or drinks that were combined with the menu. A reservation module is build in. This system can be used to increase the service; it is in fact linked to a reservation website. Nice to know that the Smith family is coming for dinner for the 10th time.. And you could offer them a menu with their favorite dishes.
Last November Hudson Bar & Kitchen opened in Rotterdam. The restaurant starts the outdoor season appropriately by opening a special art terrace. Artist Tinus Teder took the look and feel of the restaurant to the terrace and was inspired by contemporary culture, love of life and street culture. His style is characterized by influences from pop art of the 60s.
With ambitions to double innovation, Taco Bell is sharing exclusive insights into its plan to R.I.N.G. The Bell for winning in the years ahead! The read more
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Elsa Lambinet, a French designer, created these chocolates which can be composed to your own favorite taste. This is possible by combine the three basic elements; a base of white, milk or dark chocolate, a filling, and a topping. See the chocolates here.
A few Italian designers of the Dragdesign Studio created a new folding cooking island within a capsule. The cooking island can be opened and closed by pressing a button, and offers several elements which can be folded out, such as a small dining table or an extra cutting platform.
Interested in wild mushrooms? Expert Maurice van der Molen takes a group to the Gaasperplas (Amsterdam) and explanes how to recognize edible mushrooms and how to harvest them. It’s not possible to subscibe anymore, there are new workshops in November.
Starbucks has invited designers to make coffee-inspired t-shirts in celebration of their 40th anniversary. The designs are inspired by coffee and made by Alexander Wang, Billy Reid and Sophie Theallet. So a shirt with a coffee stain might be a top notch design item in the future.
Restaurant ‘De Bloemkool’ (The Netherlands) organizes a slow food evening on the 11th of October in collaboration with Knooopjelos.nl. The wine & food evening is all about calf ‘from head to tail’. A limited amount of 40 people can eat and drink for a special all-in prize.
“We want the beans back on the table” says food critic Lizet Kruyf. Together with food journalist Onno Kleyn and nutrition expert Yneke Vocking they’ve created the “Bruine Bonenbende”(brown beans gang). The bean gang exists for almost a year, but is recently gaining momentum due to their new website. Their goal is to create more popularity around the beans as food choice in the culinary world.
A new cookbook is published for the conscience eater of today. It is called Non-fish-a-licious, and contains forty non-fish recipes. The idea for this book was initiated by the “Dos Winkel”of the Sea First Foundation. The book is created to make the consumer more aware of polluted oceans and the consequences for the fish we eat.
After HoppaThee and Special Kit sauces comes a new product from the creatives of Natwerk: Limoncello. On this website they have placed photos and comments of their harvesting adventures at Sicily and in Salerno as well as the peeling in Sorento (Limoncello is made from the yellow peel of the lemon). This gives the product a personal and authentic touch. It would be wonderful to have a restaurant that shows the origin of its dishes this way as well.
Since this week guests can enjoy the ‘Knoopjelos Menu’ at restaurant Le Marron in Malden and restaurant Jerome in Valkenburg (both in the Netherlands). This menu consists of the best signature dishes and several wine-food combinations, and a couple of surprises supplemented. Unlike most discount weeks, you can order this menu anytime you like, even for lunch.
A nice and trendy idea to serve ‘Jello’ shots instead of cocktails or shots. By using exotic products you can create extraordinairy creations, such as the blue martini, strawberry margarita and the blueberry gin sour. View the website for recipes.
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“Park Supermarket” is an idea to create landscape supermarkets which are situated in the ‘city parks’ of the Netherlands. The polder was once intended to feed the Dutch consumer, but is becoming outdated and no longer meet the needs of the 170 nationalities in the Netherlands. The idea and concept is designed by the Van Bergen Kolpa Architect firm and Alterra Wageningen. The goal of the “Park Supermarket” is to provide and sell food, which can be found in the contemporary supermarket. Watch the movie for an explanation.
Innocent, the British brand which is famous for their 100% natural smoothies, has started a campaign in which small knitted caps are made for their smoothie bottles. For every sold smoothie with a knitted cap, 20 cents will be donated to the National Elderly Fund in the Netherlands. Also want to show your knitting tricks? You can send your self-knitted caps to Innocent, which will be sold.
Edible is a company which focuses on the production of edible insect snacks. The company was created in the year 2000 to stimulate the concept of eating insects and has already produced dozens of products on the market like BBQ worm crisps, Thai green curry crickets and Toffee scorpion candy. Eating insects is still exclusive but the goal of Edible is to make the products more accessible for the consumer market.
Barbequing can be as much fun as it can give headaches. When the party is over, the cleaning process and stowing away is always a big problem. To solve this dilema a new concept barbeque is the “Cartridge Grill Concept”designed by Sangwon Jung. Easier to clean, transport, (can) work on a battery and can be connected with other cartridge grills.
Coca-Cola has recently launched the “Share a coke with a mate”campaign in Autralia, which is a fan-focused concept for the brand’s loyal beverage buyers. Coca-Cola decided to choose 150 identifiable names which are popular in Australia and put them on the front of their bottles in the format of their logo.
Since last Monday October 3rd, restaurant ‘De Open Keuken’ in Hilversum (in the Netherlands) starts serving meatballs, each Monday. Owners and brothers Cival and Jorick Jansen serve several meatballs, like the stroganoff ball, grandma’s ball or a spicy ball, accompanied with potatoes and vegetables, for € 6,= per dish.
This concept celebrates its first year, but this is still a nice concept to mention. The Spanish publisher ED Ediciones opened in December 2010 La Pizzateca in Madrid. This is a combination of a bookstore and pizzeria, where they sell books and serve homemade pizza. They have, for example, a menu called ‘menu de las letras’ where a pizza slice in combination with a book, cost you € 5,=.
Drink your Starbucks coffee responsibly with this reusable coffee mug, designed by Jang Jin-hee and Lee Min-jeong. Every time you refill your mug, a green leaf will light up through an integrated LED system, which measures the times you refill your cup. After 365 refills, the leaves form a map of the world to show you how eco-friendly you are by discarding cardboard cups.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
All the bars and clubs on the website Partyflock are virtually presented. The dancesite will visit the partylocations and create virtual tours. In this way, guests can experience the atmosphere at home. This will create a new dimension in partying.
The Lapin Kulta Solar Kitchen is a temporary restaurant that uses solar energy to cook. Last yea,r the initiative traveled to Helsinki, Stockholm and Milano. The use solar heat creates an unique texture and tast. The cooks claim that it creates a whole new taste experience.
In the first weeks of October ( week of the taste) children from Dordrecht (The Netherlands) will attempt to cook a total of 1000 liters of soup. The main idea of this event is to get the children more into contact with healthy, fair, eco friendly and self made food. The event will be held across Dordrecht in association with several schools. The alternative translation of the Dutch saying ‘Dordrecht walks in the soup’ is ‘it goes totally wrong in Dordrecht.’
Pariya has introduced five luxurious cotton candy products. The Pashmak Persian Fairy Floss is introduced in vanilla, chocolate, saffron, pistachio and rose flavour. The sweet creations are a welcome addition to every dessert.
Moët & Chandon is looking for a Red Carpet Icon in the Netherlands. In October three leading bloggers will search the Dutch equivalent of Scartlett Johansson; cosmopolitan, refreshing and sparkling. The bloggers pick the first selection, the jury chooses one winner. The winner can visit all the Red Carpet moments for Moët and gets front row tickets for the film festival in Cannes on top of that.
De weirdest hotel room in the world is to be found at the Sala Silverminehotel in Sweden. Guests can sleep here 152 meter below the surface and the only way to get there is through the shaft. The hotel room cost €440,= euro per night, complete with a luxurious bed, silver furniture and champagne. Communication with the reception is only possible with an intercom, the temperature is a cozy 18 degrees due to a warm air bubble in the cave.
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