The innovative ‘Togo Burger’ packaging is developed by the American student Seulbi Kim. In the package, you can put some fries, a burger and a drink, it is a lot smaller than a normal fast food packaging. The ‘Togo Burger’ is more durable and you can wear it in one hand. Unfortunately the Togo Burger is not yet for sale.
During the opening of the Restaurant week Leiden on November 7, top chef René Redzepi will present his new book ‘A work in Progress‘. René Redzepi wrote down all the occurrences of his restaurant NOMA which resulted in the book ‘A work in Progress’: Notes of Food, Cooking and Creativity. The book consists of three parts: a diary, a recipe book and a photo book. The book contains never before seen photos taken by René Redzepi and his team. It will give readers a peek behind the scenes of the restaurant. During the meeting on November 7, various restaurants in Leiden will serve culinary delights and guests will receive a copy of the new book. You can be present for € 100,=, this includes a signed copy of the book. Check the website of Leidslekkers for the program.
Gazosa La Fiorenzana originates from the Swiss Misox valley, in the south of the Alps. Since 1921 the fruity lemonades by Fabbricca are produced from original recipes. The Swiss Stephan Keller tasted the lemonade for the first time in 2002 in a small bar in Zurich and decided to import the drink to the Netherlands. Gazosa La Fiorenzana is available in eight fruity flavors: bitter orange, lemon, alpine blueberries, raspberry, bitter lemon, tangerine, sweet orange and dark orange with alpine herbs. The lemonade is bottles in a swing-top bottle of 0.35L and is reusable and recyclable. Up to now, the fruity lemonade is exclusively available in the Netherlands, Switzerland and Germany.
The German company Döhler has introduced bubbles based on algae at the Anuga fair in Cologne which can be used in dairy drinks or as a topping for ice cream. The tapioca pearls, we all know are made from starch and a bit hard, the bubbles created from algae are softer in texture and take the flavor of the syrup. These bubbles burst in the mouth causing more syrup to be released. They were developed in the flavors mango, strawberry and raspberry. Döhler Holland is currently looking for distribution partners to deliver the bubbles to the hospitality industry.
Restaurant ‘Romita Comedor’, located in Mexico City, has a vintage and modern look. The building dates back to early 1900s and the interior is inspired by an old train station. The restaurant has massive windows, large glass ceiling, various elements of wood and tile and there are many plants. The culinary hot spot serves traditionally-inspired Mexican dishes, has an extensive cocktail menu and live entertainment in the evenings. A wonderful stylish vintage interior, for a great dining experience in Mexico.
Love to bake, but want some variation? Use the Rollware, a set of laser cut dough rollers with different patterns. By rolling the Rollware over the (bread) dough, you will simply get an original patterns. The dough rollers are designed and developed by students at the Piet Zwart Institute in Rotterdam.
In the spring I spent a few days in Germany, during which we went for drinks with friends and with that we shared a ‘Flammkuchen, originated from the Alsace region (France)’. Actually we thought to get a quiche but the thin crust of the ‘flammkuchen’ tasted much better. In addition, everyone at the table was convinced that this would taste great as lunch or light dinner dish as well. And the crust can be used with al kind of toppings of course.
Alex Klein Casual Dining BV introduces the ‘flammkuchen’ currently in the Netherlands as a new revenue model for catering businesses. Indeed, the margins on this product are very good and the preparation time is one minute and baking takes 3 minutes. A great business model for entrepreneurs and I know from experience that you will do your guests a favor. ^ Marjolein
A combination of two passions: cycling and soup. Jolanda Kok from the Netherlands bought an old carrier cycle, fixed it up into a soup bar named YOUSOUP!. With the carrier cycle of YOUSOUP! Jolanda Kok delivers fresh soups on locations such as markets, festivals and events. But she also delivers to businesses and restaurants in the region of Amersfoort. The soups are made from fresh, organic and local ingredients and contain no artificial additives.
The Mandarin Oriental, Boston Curry Pop-up will be in the hotel’s lobby lounge every day from Sept. 30-Nov. 1, 12 pm until 1:30 pm. They choose for the curry theme to pay homage to the hotel’s Thai roots in Bangkok. The curry pop-up offers a choice of 2 Thai Curry Bowl’s who recipes originate from the Sala Rim Naam Thai restaurant at the Mandarin Oriental in Bangkok. Great to use the original cuisine from the chain as pop-up in a hotel lobby. An originated Dutch hotel would serve ‘stamppot’ (in between stew and hotchpot) in a pop-up lobby restaurant during the winter. At the Sala Rim Naam Thai Restaurant they have an eye for small details, like a rose in a wine cooler or flowers in an ice sculpture. We are wondering if the pop-up restaurant in Boston also implements these details. Only the atmosphere of the terrace of the Oriental Hotel in Bangkok can’t be equalized in Boston.
Giving people a chance to taste the dishes from Four Seasons Hotels and Resorts, the hotel chain has introduced the FS Taste Truck. Since 16 September, the food truck drives to eight destinations in three states, from Palo alto, California to Santa Fe, New Mexico. During the tour the nearest Four Seasons Hotel will take over the FS Taste Truck and serves dishes inspired by the city visiting. The food truck will be parked for one week in each location at the Four Seasons Hotel there, hosting a series of events. The FS Taste Truck can be followed via #FSTasteTruck on Twitter, Instagram and Facebook.
Wine brand Barefoot shows that you don’t have to drink cocktails during the summer months exclusively. For the cold winter period, the wine brand has introduced two Winter Warming cocktails; the Choco-tini and Mull-licious. The base for the Choco-tini is the Barefood Merlot, a wine with notes of raspberry, blackberry and chocolate. The Mull-licious is made with Barefood Cabernet Sauvignon with notes of ripe berries and currants. The ideal cocktails for the winter.
A new hostel has opened in Bonn, Germany. ‘The BaseCamp Young Hostel Bonn is located inside a former storage facility, it’s a covered campsite with a hostel feeling. All the ‘rooms’ of the hotel are camping trailers and other retro vehicles. The hostel accommodates 120 beds across 15 caravans, trailers and airstreams. The rates for a night range from €54 up to €76. The hotel is an idea of the German hotelier Michael Schlösser and is in business as from August. The trailers, airstreams and caravans are all classic models that definitely remind many of the holiday experiences of their childhood. The youtube video is a bit long but shows the whole campground.
It pays to work together. In the Netherlands we see more and more restaurant- and hotelowners looking for ways to work together. In April we spotted a pop-up restaurant by two-star chef Edwin Vinke from the south of Holland in Buitenplaats Amerongen. On October the 27th (fully booked) and November 24th SchultnHues&Friends will provide Amsterdam with their Lazy Sunday, a combination of good music and culinary delights. Normally their Lazy Sunday is held in Zutphen where their restaurant is located. Peter Gast of restaurant ‘t Schulten Hues will work with André Gerrits (‘het Amsterdammertje’ in Loenen a/d Vecht / one Michelin star) and DJ Hans Stroeve to provide a swinging and succulent Lazy Sunday Afternoon, in the famous Café Americain on the Leidseplein. For us who live in the West of Holland a fun way to get acquainted with the cooking of Peter Gast without having to drive the 2 hours to Zutphen.
Share your food photos online and share actual food with those children who need it. Feedie, a new free app, aims to channel all the food ínstagrammers’ toward a common goal. After a restaurant guest uploads a photo on Feedie and shares it on his or hers social networks (Google+, Foursquare, Facebook or Twitter), participating restaurants donate money to The Lunchbox Fund, a non-profit organization dedicated to providing a daily meal to extremely poor school children. The app has been launched officially on October 9 at The Lunchbox Fund’s annual gala. Quite some restaurants in New York are participating, including Del Posto, The Spotted Pig and La Esquina. Feedie says on their website that they are already working international.
A real Italian promotional short film, a bit old fashioned, but the product is innovative. The Italian company Hasta La Pizza has introduced ‘pizza on a stick’ on the Anuga fair in Cologne. It is designed for the on-the-go market. Hasta la Pizza is available in the flavors Margherita, ham and salami, in packs of 60 grams. Gerardo Acampora came up with the concept two years ago when he saw two boys on the beach. One ate a slice of pizza, the other an ice cream on a stick. That gave him the idea to combine the two. He went to work and four months later he applied for a patent. You can warm them in a toaster or in the oven and the makers promise that the pizza’s won’t leak tomato sauce and you will not get dirty fingers. Hasta la Pizza offers ‘pizza on a stick’ in license to producers from outside Italy.
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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HACCP Pyramids developed a HACCP system for the iPhone. The system uses software for the iPhone and track & trace app, which complies with European guidelines for hygiene in restaurant kitchens, without using PC’s.
Cook and spend time with your guests? The thermometer iGrill communicates via Bluetooth with the iPhone. So you are always aware of the temprature of, for example your meat.
The Atlantis Paradise resort in the Bahamas has opened a club specifically for teens, the club is called Crush. Since January 1st teens can have fun on the dancefloor or in the VIP room. In addition, the club also has its own performance stage, several videowalls and teenagers can also use a game room.
The Companion Ring Peeler, developed by Qing Ji and Wu JiaYue is designed to peel fruit. The ring needs to be put around your forefinger to peel the fruit. The Ring Peeler by Companion isn’t for sale yet.
The first Twittertaxi is a hit. The Amsterdam taxi driver Dave Kuipers is active on Twitter since last summer and his account now has 700 followers. People who need a taxi just need to send a Tweet. In his taxi Kuipers offers his customers the possibility to play with an iPad, which are at the headrests of the front seat.
The famous chocolate bars that guests recieve on departure from restaurant Oud Sluis, 3 Michelinstars, in the Netherlands, are now also available at The Chocolate Line in Brussels. Chef Sergio Herman and chocolatier Dominique Persoone have developed a number of new chocolate bars.
In the spring of this year Starbucks will introduce their new logo. The name “Starbucks Coffee” will disappear and the mermaid will be set free from her circle in order to give people a “more free” feeling. The new logo looks simpler, but Starbucks expects that the logo will be eazier to recognize.
The brewery Jopen in Haarlem has a new home. It is not just a church where a brewery is located, but it’s also a restaurant and a grand café. This allows guests to whitness the brewing process with their own eyes, during their meal or while enjoying their drink.
The latest creation of the Amsterdam artist Diddo Velema is the champagne extinguisher. The artist used a bottle of Dom Perignon Champagne and turned it into a fire extinguisher.
The mTrip Travel Guide is designed to make traveling easy and fun. The app is available for the iPhone and iPad, the guide plans a trip along different attractions, restaurants, bars, etc. based on your personality. The app is partly composed by experts and partly realized by other users.
The Scottish whiskey maker Macallan will soon release an exclusive whiskey. It is a whiskey that is distilled in 1946. The bottles are produced in honor of an upcoming collaboration with Albert Watson. A single bottle will cost $16.000,=. Only 36 bottles will be made.
In the Crystal Cube guests can enjoy a culinary meal and winterscenes at an altitude of 2600 meters. Because the Crystal Cube has glass on all sides, guests will have a wonderful view on the different peaks and the clear blue sky. The menu includes champagne and fresh oysters in lime juice and beef tartare with toast and butter.
For the real meatball-lovers ‘the Meatball shop’ in New York is a true paradise. The restaurant serves different kinds of meatballs to the guest’s choice. Even vegetarians can find a suiting dish in the Meatball shop, a vegetarian meatball.
The London freelance chef Frank Hannon has launched his own take-out service, “Friday Night Takeout”. Every Friday the chef sells different meals from home. People can choose to have the meals delivered between 17:00 hour and 19:30. Hannon also prepares vegetarian meals on request.
For the real meatball-lovers ‘the Meatball shop’ in New York is a true paradise. The restaurant serves different kinds of meatballs to the guest’s choice. Even vegetarians can find a suiting dish in the Meatball shop, a vegetarian meatball.
The new Hilton Pattaya hotel wich opened last November, offers its guests a “floating” experience. The hotel has 302 rooms and is located on the beach of Pattaya, Thailand. On the ground level of the hotel there are some large shopping malls and entertainment centers. The rooms are located on floors 19-33. Check the website for more inspiring photos, they show why it’s a floating experience.
Nike introduces a workout app on the iPhone specially designed for women, the Nike Women Training Club. The app includes videos with exercises and 15 -, 30 – and 45 – minute workouts. With an integrated rewardsystem Nike also hopes to ensure that women do not give up.
The Italian website 2spaghi.it has published a restaurant guide which is linked to online reviews, the SpagoGuida 2011. The guide contains over 1,000 restaurants in Italy. Each restaurant has a so-called QR (Quick Response) code that can be scanned with a smartphone. This way it is possible to read different reviews from other guests and to post your own review.
On the island of St. Lucia a hotel opened for true chocolate lovers, Hotel Chocolat. Hotel Chocolat offers 14 different ‘cocoa pods’, cottages made from local wood and stone. In the restaurant guests can enjoy various dishes including skewers with a chocolate tapenade, lamb with chilli and chocolate sauce and chicken with champagne and chocolate sauce.
At first sight Conflict Kitchen looks like a normal take-out restaurant. But whoever looks at the menu noticed they only prepare food from countries with which America is in conflict. The cuisines change every month. They serve dishes from Afghanistan, Iran, North Korea and Venezuela.
Sending best wishes on Facebook a lot more fun in the future with the new Facebook tool Keepsy. Through Keepsy Facebookers can offer mutual friends a digital scrapbook. Keepsy could also be used for creating yearbooks or making digital wedding albums.
For those who can not get enough of the iPhone, there’s now an edible version. A small bakery in Japan now makes the “iPhone Cookie”. The biscuit is made of chocolate biscuit and comes with various colorful and edible applications!
The known Macaron cookies are now also available as a shower gel. The French cosmetics company Le Club des Createurs de Beauté teamed up with astry Chef Christophe Felder to develop a number of shower gels. The showegel is only available in France and is available int the flavors: vanilla, cherry, chocolate, mint, blueberry and orange blossom.
Finger Limes come from the rainforest of Australia. The name of this 6 to 8 inches tall fruit is determined by the shape that looks a bit like a finger. The color of the skin varies from light green to brown, the content looks like caviar balls. These have colors variyng from light green to pink-like in the brown ones. The balls are crunchy, mildly sour and leave a light stinging feeling on tongue. The Limettencaviar is rich in vitamin C and potassium, and is often used in the Asian cuisine.
Welcome to the home box is for people who com back from their holiday. It is a food box that is deliverd to your door, or to your neighbours, at a certain time. The contents of the box include: milk, bread, eggs and fruit. All products in the Welcome Home box are organic.
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