#tousaubistrot Parisian hospitality industry reacts to the attacks
17-11-2015
#tousaubistrot by ‘Le Fooding’ is an initiative calling all people in Paris to return to the bistros, brasseries and restaurants tonight (November 17). In order to join in a minute’s silence in memory of the victims. The occasion will be held in their establishments and on their terraces at nine o’clock.
Le Fooding initiates #tousaubistrot
The gourmet magazine ‘le Fooding‘ invites, through social media, all his friends, partners, followers, visitors of Paris and all the french who can afford it to go out for dinner tonight. Besides the minute of silence in memory of the victims of the attacks of last Friday #tousaubistrot also aims to provide help to those working in the hospitality industry. In addition, the founders of ‘Le Fooding’ also want to show that Paris is Paris and it won’t be changed by fear. As one of the cartoonists from Charlie Hebdo so clearly implied in his view of the events of November 13: “Friends from the whole world, thank you for #prayforParis but we do not need more religion. Our faith goes to music! Kisses! Life! Champagne and joy! #Parisisaboutlife. ”
What should a restaurant owner do if there is shooting in the neighbourhood?
Since my daughter lives and works in Paris, I hardly slept the night of 13 November. Luckily she was at home and we soon had contact. However it took a while to locate friends and colleagues. This process was accelerated through WhatsApp and social media. The safety check of Facebook was a great initiative and provided incredible support. Yet the whereabouts of one female colleague remained unclear until three o’clock in the morning. She was visiting a bar that night and the bar owner closed the doors and barricaded them, as soon as they heard that shootings took place in other bistro’s. He tried to protect his guests this way and because her mobile phone was not charged, it was impossible to have contact. I am certain that there are many more stories in which owners of French restaurants have undertaken action or were just unable to do so. What would you do?
The French have a saying that will certainly describe the atmosphere tonight at nine o’clock, ‘Chantons sous les armes’ roughly translated as ‘Lets sing, despite the tears’. We wish all the restaurants, many guests and we will be with them in our thoughts at nine o’clock tonight. ^Marjolein
The Tea Ceré or matcha brewing device
16-11-2015
Matcha is very healthy and popular, they even made a Tea Ceré – a matcha or tea home-brewing device. With this tea ‘brewing’ machine tea lovers can enjoy matcha drinks at home.
Matcha increasingly popular
Leonie van Spronsen already wrote about the ‘matcha latte’ she drank at Maison Kitsuné in Paris last February. In this article, more about the health effects of matcha. This Japanese tea has become a popular ingredient, even for cocktails. Partly because of the beautiful green colour of the tea.
The Tea Ceré will grind your tea to powder
This tea brewing device is produced by Sharp (Canada) and it kind of looks like a coffee machine. It’s designed to make a perfect cup of tea, of course only if you use high-quality tea leaves. The machine grinds the leaves into a fine powder. The water in the machine will be boiled to the right temperature and even whisks in the tea. You can even make matcha (or another tea) lemonade with the machine.
Buzzed – beer as a refill for your 3D printer?
16-11-2015
‘Buzzed’ is an invention made by 3Dom USA for your 3D printer. This refill for your 3D printer is completely produced with the waste and by-products derived from the beer process.
With Buzzed you can…
The latest product from 3Dom USA is ‘Buzzed’ an official refill suitable for the use in a 3D printer. The thread is 100% made from waste and by-products derived from the beer process. The produced wire (‘Buzzed’) is 1.75 mm thick and gives your homemade product a rich golden colour and a distinctive natural grain. The bio-based ‘Buzzed’ is already the second product in the line of ‘c2composites’ that 3Dom USA brings to the market. The first product, also a refill for 3D printers, is made entirely of waste and by-products of coffee called, ‘Wound Up’.
Drinking beer from a home-made beer mug
As an example 3Dom USA made a beer mug of ‘Buzzed’. So for the real beer lovers and owners of a 3D printer, from now on you can drink your beer from a home-made mug made from beer!
You can use the refills of 3Dom USA in almost all PLA (a type of plastic made from natural raw materials) 3D printers. The cost for a role ‘Buzzed’ is $ 49, =. Are you inspired and did you make a nice product with the ‘Buzzed’, please let us know!
The iSommelier by iFavine
13-11-2015
The iSommelier filters oxygen from the air and herewith the decanting process is being accelerated, reducing the time from a few hours to minutes. The iSommelier is a product of iFavine.
Glass carafes fit in the neatly designed device in which purified oxygen is added to the wine. In the corresponding mobile app the knowledge concerning thousands of wines from around the world is collected. The device is programmed in a way that the winemaker tells the user how the wine should be drunk.
The iSommelier by iFavine, a perfect balance between oxygen and wine.
That is the effect of the iSommelier, which excludes all the limitations of traditional decanting. Several natural elements in the air can affect the quality of a wine when it is traditionally decanted; pollution, odours, moist, differences in air pressure or temperature. This first ‘smart decanter’ uses new technology to provide solutions to these problems. Three filters purify the air and increase the oxygen content from the average of 21% to a maximum of 90%. Moreover, it removes pollutants and moist. The device isolates oxygen from nitrogen, and carbon dioxide. The iSommelier includes a patented glass carafe. This carafe is specially designed to distribute oxygen evenly throughout the wine. This results in a constant level of oxygen in the wine which makes tannins rounder and the wine tastes more elegant. As a result of this method all flavours will be enhanced and the full potential of the wine will be revealed.
According to the Dutch ambassador of the iSommelier by iFavine, Edwin Raben (famous Dutch sommelier) each restaurant should have a iSommelier. “Restaurants will be able to decant their (arrangement) wines by the glass. Moreover, also young wines can be consumed much earlier because of the softening effect at the tannins. The effect on white wines is also huge, think for example of young Riesling.”
There are already a couple of Dutch restaurants working with the iSommelier: for example FG restaurant and FG Food Lab by Francois Geurds (Rotterdam), restaurant Beluga (Maastricht), Restaurant Fred (Rotterdam), Wolf Atelier (Amsterdam) and the Sotto Wine Lounge (Ermelo).
Alain Rosier (sommelier restaurant FG & FG Food Labs) over the iSommelier
“We started working with the iSommelier last week and we are experimenting as we speak. This week we opened a great Château Mouton Rothschild 1985 (see photo) and we were able to serve the wine after 30 minutes with a great bouquet. With the iSommelier you can act quickly if a wine needs a little more oxygen to make the wine more tasteful. Heavy tannins as in wines with 100% Tannat grapes, break down easily with the iSommelier. Additionally, you can serve wine more quickly and you do not have to decant the wines for hours if they are ordered beforehand.”
The iSommelier by iFavine is sold from 24 November at the Makro and for consumers in the Netherlands at Oldenhof Kookwinkel.
Dorset’s culinary food plaza along the highway
13-11-2015
A collaboration between AVIA and Willem Dankers’ restaurant Dorset creates a gastronomic experience in their food plaza along the highway, A1 (Lonnekermeer).
The term full service gas station takes on a whole new dimension. Thanks to a unique partnership between AVIA and restaurant Dorset in Borne, a visit to the renewed gas station along the A1 will become a gastronomic experience. Homemade pasta, stewed veal cheeks or fresh baked sourdough bread instead of a simple meatball. Gastronomy along the highway!
Dorset’s culinary food plaza – service, convenience and quality
The renewed AVIA gas station will be reopened by the end of this year. Willem Dankers of restaurant Dorset in Borne was asked to create a new concept regarding the food-related activities. AVIA’s Niek Weghorst: ‘A full service gas station is all about service, convenience and quality. Our customers, no matter how diverse, should experience a moment of rest like at home. In our vision this includes tasty and healthy food.’
Truckers eating stewed veal cheeks?
The concept, a food plaza with a spacious kitchen and a counter with a variety of fresh products, meals, fruits, delicacies and snacks. Both to take with you or eat in, says Willem Dankers: “The concept is based on fresh, healthy products and meals with a lot of variation, taste and of course quality. For example customers can order a fresh, homemade pasta, lasagne, hot chicken, stewed veal cheeks or an organic cappuccino with a warm muffin. Fresh fruit and delicacies. In other words, a complete assortment of food with with plenty of choice with an international look and feel. Of course, everything is top quality, delicious and tasteful.”
All products get a Dorset quality label, the restaurant has recently been awarded a Bib Gourmand, and is listed in the top hundred best restaurants of The Netherlands and a member of the Alliance Gastronomique.
Culinary take-a-way or the classic meatball
Dorset’s food plaza is not only for visitors. Next to the standard assortment, there are also ‘take-a-way’ dishes on the menu. The menu will be updated regularly. “We want to offer as many variation and surprises as possible, in fact the same way we work in our restaurant.” Says Willem Dankers.
Inspiration
An unique collaboration between a gas station and a local restaurant. In 2011 we spotted collaborations between supermarkets and local restaurants in England. Look around in your surroundings with whom you can collaborate and both profit from it!
Our/Amsterdam Vodka, made locally and sold locally
12-11-2015
Since early October Amsterdam has its own Our/Amsterdam Vodka. Our/Amsterdam is one of the nine small production facilities owned by France’s Pernod Ricard.
Our/Amsterdam Vodka
Our/Amsterdam has started producing their Vodka in the distillery at the Helikoperstraat 32, in Amsterdam. The distillery has a production facility and a tasting room which is ideal for small events and tours. The tasting room is very trendy, with industrial lamps combined with green plants and copper accents. The vodka in Amsterdam has a soft taste with a subtle aroma. Although the recipe for all the Our/Vodka’s has been developed by Vincent Hoarau of The Pernod Ricard Research Centre, most ingredients are sourced locally and every location has its own brew master. In addition they say that in every city the taste is infused with the personality and expression of the city.
Although part of a global parent company with locations all over the world, every Our/Vodka produces a local vodka, sold for local markets. Like Our Vodka Berlin, Stockholm, Detroit, Seattle and Our London will open this month and next year New York, Los Angeles and Miami will follow.
About the team behind Our/Amsterdam
Amsterdam entrepreneurs Marcel Wortel and Ivo Hulscher teamed up with Pernod Ricard to be the Our/Amsterdam partners of the Our/Vodka family. The team is completed with Joris Doesburg, sales manager, Martijn Schavemaker, distillery manager and Anton Bal, social media guy. Their message: Our/Amsterdam is smooth, fresh and composed to blend well with any mixer. But keep it simple, it’s vodka.
Traditional French table service at Restaurant Hemingway
11-11-2015
‘Back to the Classics’, restaurant Hemingway from Grand Hotel ‘De Draak’ (the Dragon) is going to implement traditional tableside food preparation for two days this month.
Restaurant Hemingway is part of the oldest hotel and company in the Netherlands, Grand Hotel De Draak in Bergen op Zoom. The team of the restaurant is going to implement traditional French tableside food preparations. Examples of this are flambéing, filleting etcetera at every course of their menu on Thursday the 26th and Friday, the 27th of November.
‘Back to the Classics’ with the traditional French table service style
A French serving style is not very common, but is seen at some exclusive upscale clubs and restaurants. The waiter typically has a fancy cart that carries different types of food for the guests to look over before they decide what they would like. Sometimes this is only done for appetizers or deserts, and sometimes it is done throughout the entire meal.
At restaurant Hemingway one can chose a four course meal with a classic dish at each course. During the evening they will cut smoked salmon, fillet sole at the table, serve chopped sirloin steak with flambéed lardons and they finish with ‘cerises flambées’. There’s a lot of craftsmanship to witness on these evenings in restaurant Hemingway.
The craftsmanship of preparing classic dishes at the table is disappearing
In recent years, more and more restaurants stopped preparing the classic dishes at the table. This is mainly due to the labour intensity but it also isn’t taught anymore at the institutions. The classic tableside preparations are no longer regularly practiced and they seem to disappear due to these causes. Fortunately they are still used with some regularity at high-end restaurants. Often in a fancy way, such as preparing ice cream at the table through nitrogen, or preparing a cocktail at the table or the bar this way.
One will find variations of the classic dishes such as Crêpe Suzette regularly in the top restaurants. Like at Maison Lameloise (***) of chef Éric Pras where they still prepare a delicious Crêpe Suzette at your table.
In the end the traditional French table serving styles guarantee a show and your guest will experience a night out instead of just having dinner! We love to experience it in restaurants and we do wish the guests of restaurant Hemingway lot of fun and the team the best of luck on 26 and 27 November!
Dim Sum Now
11-11-2015
On 4 November Dim Sum Now opened an eatery in Amsterdam, ‘De Pijp’, for eat–in and take-out. Dim sum is part of an international revival, will dim sum also become more popular again in The Netherlands?
Healthy and tasty
After selling dumplings and gyoza at various festivals became a success, the owners of Dim Sum Now felt it was time to take the next step. These entrepreneurs, Guido van der Meijen and Ting Yiu Cheung have found a natural flavour enhancer to use in their dishes. Because of the fact that the food is being steamed, no flavour and nutrients are lost. That’s what makes dim sum so healthy and delicious, and that’s also the reason why it has become increasingly popular. The founders Guido and Tin Yiu see the eatery as an opportunity to make dim sum accessible to everyone. Dim Sum Now is dim sum from now – it’s all in the name.
Dim Sum Now
The counter is filled with steaming steam baskets full of dumplings and gyoza. Each of them served in five different variations with pork-, chicken-, duck-, fish- or a vegetarian filling. Next to that there are specials such as the BBQ Bun, the Lotus Leaf Wrap and sides like edamame and seaweed salad. On the façade of the eatery is displayed in mint green neon letters that they are selling ‘baskets of steamy goodness’. The eatery can be found at the Ferdinand Bolstraat 36 in Amsterdam. In addition, it’s also possible to pick up the dim sum or have it delivered to your home.
Inspiration
Dim sum is currently very popular in cities like London and New York. Top chefs who are inspired by the Asian cuisine are also using the small steamed Chinese snacks in their kitchen regularly. For example, I recently ate delightful dim sum ‘Peking Duck’ at Tim Raue (**) in Berlin. And since you can make almost unlimited variants by using different ingredients and flavours, we expect that dim sum will also become more popular in The Netherlands. ^Marjolein
Nestlé’s CHEF On Tour
10-11-2015
Nestlé uses a food truck to let chefs get acquainted with their new CHEF sauces: Chef on Tour…
Nestlé makes use of the street food revolution that has led to an outburst of street food and food trucks. According to Nestlé, street food brings people together, the food truck vendor is often the producer and educates the consumer where the product (or dish) originates from, about the ingredients and how it is prepared.
With this in mind Nestlé shows their costumers how to make use of their new product with CHEF On Tour. Nestlé’s culinary advisor (chef Edwin Detering) exclusively promotes the ‘CHEF’ sauces in his own food truck. He explains the preparation of the sauces, the ingredients and its variations.
The sauces of ‘CHEF On Tour’
From 27 October until 12 November Nestlé visited a dozen of hospitality organisations. Nestlé Professional involved chefs of the Van der Valk hotel chain in the development of the ‘CHEF’ sauces. As part of that collaboration, Nestlé wanted the entire kitchen brigade at the Van der Valk hotels to become excited about the sauces that they developed with their colleagues.
The food truck was located at the (supplier)entrance of the kitchen of the hotels. Nestlé took the whole crew out to the food truck at an appropriate time (during the ‘mise en place’ before lunch or dinner). The demonstration only lasted 15 to 20 minutes, so the brigade could immediately get back to work. These are the sauces they got to know during their short break: CHEF Peppersauce, CHEF Red Winesauce, CHEF Stroganoff sauce and CHEF Grillsauce. At first the crew tasted just the sauce (heated), then combined with a piece of grilled sirloin steak and finally with a piece of baked chicken thigh.
Are we going to see ‘CHEF On Tour’ more often?
Nestlé’s vision on this subject: “If ‘CHEF On Tour’ is appreciated by the chefs and their teams, then we will definitely consider visiting other chains and/or individual hospitality organisations with this concept. We might even show up at some other hotel and/or restaurants events in 2016.”
Ski slope at the Christmas fair
10-11-2015
At Potsdamer Platz in Berlin a ‘Winter’ fair has already opened with a ski slope! Something different than the ‘standard’ skating rink!
Every year more cities are hosting an authentic ‘Christmas or Holiday’ fair at the end of the year. The most beautiful locations for Christmas fairs in the Netherlands are in the South of Limburg (Valkenburg), but also in Leiden where the Christmas fair is located on water… Both with skating rinks, an addition to the winter fun at Christmas fairs.
Dry Ski slope at the Christmas market instead of an ice rink
Last week I spent a couple of days in Berlin were we visited the ‘Winter’ fair at the Potsdamer Platz. They don’t have a skating rink (yet), but one can glide down a ski slope on tires. It is a dry ski slope with some fake snow from which one can glide on snow tires.
In my perception a dry ski slope is much more sustainable than an ice rink! Furthermore, winters are rare therefore children can’t learn how to skate on natural ice, so the group that knows how to skate is getting smaller. ‘Rutschen’ from a slope on a snow tire is a lot easier! ^ Marjolein
If you are looking for more inspiration, check out other Christmas markets all over the world. Fodors collected 10 holiday markets in this article.
Seaweed that tastes like fried bacon?
9-11-2015
US researchers have discovered a strain of seaweed that tastes like fried bacon when fried. The seaweed not only tastes delicious but is also very nutritious.
The strain of seaweed ‘dulse’
The discovered ‘dulse’ is a red algae that can be found along the coast of the Atlantic and Pacific Oceans and is often used in the Asian cuisine. This is due to its high protein content and ‘umami’ taste. ‘Dulse’ has been used in Europe as an ingredient for smoothies and as a dried product it is used in a dietary supplement. The smoky bacon flavour can only be brought out when it’s fried. The seaweed grows in offshore farms in an environmentally responsible manner. The ‘dulse’ grows in recycled water and it only needs a limited amount of sea water and sun.
Seaweed as a substitute for meat
This seaweed could be a replacement for meat in the future. Besides that, it also allows vegetarians to taste the smoky flavour of bacon, without actually eating meat. With the impressive nutritional values, ‘dulse’ will be seen as a superfood, even though we are getting a bit bored with the ‘superfood’ hype. Anyway whether we stigmatize it as a superfood or not, this seaweed is another possible alternative food source.
Inspiration
It might be a great idea for restaurants, especially those located at sea, to start experimenting with this ingredient. The Food Innovation Centre (FIC) is currently also experimenting with this product, along with two other parties. Their Agricultural Experiment Station is located in Portland, Oregon. Read more about this meat substitute here.
Rotterdam ranked 4th place in the top 10 cities by Lonely Planet next year?
9-11-2015
With a lot of new initiatives in town, it wouldn’t surprise us! Like for example RiF010 will open in 2016. The ‘Steigersgracht’ (part of the river De Rotte) in Rotterdam will be separated from the rest of Rotte. The water will be purified and a wave installation will be placed in this part of the river. Several kinds of water sports will be put into practice in RiF010.
RiF010
At the beginning of the new, closed ‘Steigersgracht’ a ‘wave installation’ will be placed. Every 8 to 9 seconds, this installation will push a 1,5 meter high wave through the canal. The waves will make the RiF010, the ideal place for surfers in Rotterdam. Besides being the ideal place for surfers, the clear water makes RiF010 suitable for diving lessons, kayaking, stand up paddle surfing or bodyboarding as well.
The beach house
At the edge of the canal a wooden beach house will be placed. The beach house will offer a beautiful view on the surfers, paddle surfers and divers. Besides the view, it will also provide changing rooms and showers. The beach house will be located between the RiF010 and the actual river De Rotte. The location makes canoe trips on the Rotte through the centre of Rotterdam possible.
Construction and opening
The city initiative got most of the votes from the Rotterdam population last year. At this moment, the promoters of RiF010 are busy planning the entire project. It’s expected to open in 2016 and will be accessible to the public.
Ranking in the top 10 cities by Lonely Planet
We believe that initiatives such as RiF010 will certainly contribute to an even higher ranking in the recently published top 10 cities by Lonely Planet.
Slow-melting ice cream
6-11-2015
Scottish scientists have discovered a new natural protein, BslA (Biofilm surface level A) that makes ice cream more resistant to melting.
The advantage of slow-melting ice cream
This new discovery allows us to eat ice cream in a relaxed way without getting sticky fingers, even on hot summer days. In a study conducted by a joint team from the University of Dundee and the University of Edinburgh, researchers have discovered this naturally-occurring protein. When added to ice cream, BslA binds together the air, fat, and water in ice cream, making them more stable in a mixture. Next to that the BslA has more advantages. The protein also helps to prevent the formation of ice crystals, giving ice cream a smoother, finer texture. Because of the fact that ice cream with BslA binds better, it will be possible to make ice cream with less saturated fat and calories.
This protein could be useable in products as chocolate mousse as well as in mayonnaise, due to the fact that you can lower the amount of saturated fats. More important, the taste of the product isn’t influenced. The protein is now used in a Japanese breakfast dish called Natto, that is made of fermented soybeans.
Not yet for sale
The slow-melting ice cream will not be on the market within the next three to five years. But in 2020 we will probably all enjoy slow-melting ice cream!
Gastkok.nl: working at a professional kitchen for one day
5-11-2015
Through the Dutch initiative Gastkok.nl hobby cooks can work side by side with a star chef for a day at restaurant Amarone (* Michelin). The chef of restaurant Amarone, Gert Blom, is the ambassador for this initiative the coming year. ‘I genuinely like to allow amateur cooks to take a look at what we do and how much love and dedication we put into our work.’
A glimpse into the culinary world with Gastkok.nl
Gastkok.nl is an initiative of Hans Zwart. Many amateur cooks secretly do have the desire to work in a real restaurant and turn their love for cooking into a profession for one day. Gastkok.nl makes this wish come true. Through their website they offer the possibility to work at a professional kitchen in one of the fourteen affiliated restaurants, restaurant Amarone (in Rotterdam) being the only restaurant with a Michelin star. Under the guidance of a professional chef the hobby cooks (possibly in a duo) will work in a professional kitchen, where they can learn some tricks of the trade.
Restaurant Amarone
The award-winning restaurant Amarone is run by star chef Gert Blom. The cooking style of Gert Blom is deeply rooted in, a lighter version of, the French cuisine. From the moment Gert was asked by Gastkok.nl, he viewed it as a great opportunity to give people a glimpse into his culinary world. As amateur cook you will get the opportunity to learn some of his tricks and apply it to your own cooking.
Catch your own fish at restaurant chain Zauo
4-11-2015
The chain of Zauo restaurants in Japan serves fresh fish at the next level. Fresher is not possible, since guests can choose to catch their own fish.
Pricing policy at restaurant chain Zauo
It is even cheaper if the visitor catches his or her own fish. For example, the regular price for a red snapper is ¥ 3.360 (€ 25,=), but if the fish is caught by him- or herself, the guest only pays ¥ 2.499 (€ 19,=). The guest benefits in three ways: it is cheaper, it is fun and the fish is as fresh as possible. The fish can be prepared in various ways amongst others as sushi, tempura, pan fried and as soup. Restaurant Zauo has several locations in Japan and is very popular amongst residents and tourists.
The catching process at Zauo
The guest buys the bait at the restaurant at a price range between 100 and ¥ 200 (€ 0,75 and € 1,50) , and the fishing rods can be borrowed. Then you decide which fish you would like to catch and eat. You have to choose among others between sea bream, red snapper, flounder and lobsters. If the guest has problems catching the fish, employees are always willing to give advice. There is no such thing as a ‘catch and release’ here, once the fish is caught, he is bought. If the guest really doesn’t want the fish, the fish can be released for ¥ 200. If the fish is caught, the guest will hand it over to an employee so it can be prepared. Moreover, it can even be prepared in two different ways. If the fish doesn’t bite or if the guest fails in catching the fish, you can order from the menu. However this guest will not receive any discount! For guests who prefer anything but fish, there are alternatives, like fried chicken, chicken meatballs, fries and more.
Inspiration
Of course we are all familiar with the lobster aquariums which are sometimes even filled with fish. Or think about those fish ponds where you go to catch your own fish. They even sometimes have a restaurant located at these ponds where you can have your freshly caught fish prepared. Check out the video above to see the difference with the restaurant chain Zauo.
Is the Keurig KOLD system a replacement for the mini-bar?
3-11-2015
With the Keurig KOLD system you will make your own soda in just 8 seconds. Will this be a possible replacement for the minibar?
How does it work?
The system is based on coffee machines like the Nespresso machine and the Senseo. The provider offers a range of flavours of soft drinks in the form of a pad. You can choose one of your favourite soft drinks, put the pad in the machine and push the start button. The water will be pressed through the pad. You are able to set your favourite temperature to get yourself a perfectly chilled, fresh glass of soda. The Keurig KOLD system works without the aid of a carbon dioxide cartridge, making it user friendly.
You can make different drinks with the Keurig KOLD system
Currently the producers have agreements with different soda vendors, such as Coca-Cola. In addition, the Keurig system KOLD can prepare different soft drinks, iced teas, flavoured waters and sports drinks.
Mini-bar
The system seems an ideal replacement for the minibar. The only thing you have to think of is the presence of sufficient pads in the room. Especially the step of the final invoicel and the restocking of the pads in the room, will save much time and effort.
Bitter Balzz, variant of our famous Dutch ‘bitterbal’ filled with insects
2-11-2015
At BUGZZ they create food with insects. Their goal is to bring the sustainable snack ‘Bitter Balzz’ in production and that is why they started a crowdfunding project.
Bitter Balzz
BUGZZ uses our traditional ‘bitterbal’ (a Dutch treat; a small round croquette) to let us, consumers, get acquainted with healthier insects in an accessible way. BUGZZ created the ‘bitterbal’ with buffalo worms. Everybody in the Netherlands has tasted a ‘bitterbal’ at least once, why wouldn’t they try the Bitter Balzz? At events where BUGZZ was present, the Bitter Balzz were very popular. Because of the fact that the insects are hidden, it is easier to move beyond prejudices against insects.
Why insects?
80% of the world use insects in all their dishes, and insects are, according to BUGZZ and their customers, very tasty and versatile. In recent years, we increasingly hear about insects as a healthier and more sustainable alternative to meat. Insects take up much less space, they need less nutrition and water and produce much less emissions in relation to, for example, the cow. Next to those facts they also contain a lot of calcium! There are many more initiatives in the field of insects, we spotted amongst others a pizza with grasshoppers and a spread made of mealworms.
Who are the people behind BUGZZ?
Anne-Marie and Patrick, the founders of BUGGZ have different backgrounds, but have one thing in common: they love to cook tasty and adventurous meals. BUGZZ has only been operative for half a year and they have been seen at different festivals like the NeighbourFood Market, ‘Rollende Keuken’, Best Kept Secret, Amsterdam Kookt and the Amsterdam Woods Festival. Anne-Marie, Patrick and their team try to convince people to try insects as an alternative food source, in an enthusiastic manner.
Joinn! Hotspot for Lounge, Work and Short Stay
30-10-2015
Joinn! in Houten (a city located in the center of the Netherlands) is a new location with flex offices, a lounge & food area and 25 city lofts. The building in which Joinn! is located was empty for more than 5 years and has been transformed from regular offices into a unique hotspot.
Redeveloped into a hotspot
In many cities all over the world, the transformation of old buildings is high on the agenda. The so-called ‘transformations’ also fit into the policy that many municipalities have to deal with in the Netherlands, such as the ‘Ladder of Sustainable Urbanization’. The company Vides, located in Houten, keeps busy with redevelopments. The past two years they have redeveloped the former PTT Post Office and NS Offices in Houten into the hotspot Joinn! The company opens its doors next week and provides workplaces for the self-employed, a lounge (food & drinks) and city lofts (short stay, stay between two nights to one year).
Joinn!
Vidès and De Wit architecten were charged with the redevelopment, involving a creative process at every turn of the conceptual interpretation. In the lounge they will be serving a healthy breakfast with great coffee, yogurt-to-go, fresh smoothies and pastries. For lunch and dinner a lot of local products will be served and during the weekend guests can meet for cocktails, bites and experience live music in the lounge in Joinn!
For the catering section, the beating heart of Joinn!, our consultant Guido Verschoor (Van Spronsen & Partners horeca – advies), has provided support and co-direction during the concept interpretation.
Sharing good moments at Joinn!
The combination of different functions within the building creates flexibility, dynamics and synergy. ‘Sharing good moments’ is their motto. From 6 November 2015 the old building will be bursting with energy and hopefully new connections and inspiring ideas will originate from here! More information on Facebook.
Around the fondue tree ….
29-10-2015
The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese fondue. You can do this around a fondue tree, a bar table with space for a bottle of wine, glasses and a fondue pot. The fondue tree can also be used at parties of course.
De l’arbre à fondue or the fondue tree
Maybe you already know the l’arbre à fondue, it originates from Switzerland and is used by restaurants and hotels located in winter sports regions, since a few years. The fondue tree is easy to move, enabling the service of a cosy cheese fondue at any place you like. Watch a promotional video from 2011 ….
About the Kapellerput
The Kapellerput is located in Heeze. The green estate is an inspiring place where a lot of meetings take place, particularly in their Kaban (tree house) and the home of (meeting in the relaxed atmosphere of a living room). They also have an innovative space, #Renewal, with all sorts of products that stimulate creativity. You can even create a pop-up meeting in the forest. Their new ‘break’-concept around the fondue tree combines incredibly well with the meeting concepts they offer. Let’s hope for cold but sunny weather during meetings at the Kapellerput this winter!
Will pupcakes become a trend in Europe?
28-10-2015
Will the trend of pupcakes and homemade dog treats also get to Europe? And what can you as a restaurant or hotel owner do with this trend?
Pupcakes, it should not get any crazier
That dog owners in America love to pamper their dogs, is well known. Dog clothes, even from well-known designers are for sale everywhere. And since the owners are crazy about cupcakes, they’re also crazy about pupcakes. Sometimes the American dog owners go one step further with parties for the dog, including pupcakes and homemade dog treats. Whilst on October 4, International Animal Day, most pets in Europe just get a bone or an extra stroke. Nonetheless all photos on Pinterest are fun to watch!
Pupcakes as inspiration for restaurant or hotel owners
How nice would it be if your restaurant at the beach or in the vicinity of dog walking fields, also offers a menu for the dog? We’re not talking about a standard cookie from the store, but a homemade ‘pupcake’ menu. The dog owner can take his or her dog out for lunch! On Pinterest you can find many different recipes for pupcakes and their icings.
In America they know how to celebrate, the bigger the better, but in Europe it would be great if you have one or two pupcakes on the menu for people’s best friend. Such an incredible welcoming gesture!
A slumber party at The Mark hotel
27-10-2015
At the 5-star hotel ‘The Mark’ in New York one can book a Slumber Party Suite. The hotel offers extra attention to the children of their guests by providing a sleep-over service and some more child friendly initiatives.
A slumber party for young guests
The Slumber Party Suite in hotel ‘The Mark’ is specifically designed for parents with young children, including their own tepee. Upon arrival at the suite, the children are surprised with chocolate milk, cookies and an in-room family movie.
The Mark Hotel really offers special extras that their young guests will love, and so will their parents. For the very young ones they even have a stroller available, completely in the style of the hotel. Designed in collaboration with stroller manufacturer, Maclaren. They’re ideal for a stroll through Central Park, located nearby. A tour through the ‘Metropolitan Museum of Art’ is organized for children from 10 to 13 years to teach them a bit about the art and culture of the city.
Rumor around the brand
In addition, the hotel has bicycles available designed in the style of the hotel (black and white stripes), including a black helmet and a basket. Do you prefer to stroll through Central Park? You can also enjoy a ‘lunch-to-go’ prepared by chef Jean-Georges Vongerichten. The picnic basket includes luxurious ingredients, a blanket, cutlery and spices. In order not to get lost in New York’s largest park, The Mark also designed a map so guests can easily navigate through Central Park. Four legged friends are welcomed with open arms as well. The dog has receives his own basket of the brand ‘Molly Mutt’ and water bowls with a coaster that is specially designed for the hotel. This creates a ‘slumber party’ including the family dog! All those extras creates a lot of ‘rumor around the brand’.
Inspiration for hoteliers
The service that The Mark Hotel provides is very thorough. However if it inspires another hotel owner to personalize sleeping arrangements for children in a family suite, that would be wonderful. In addition, a family dog getting a warm welcome is quite unusual, especially in large cities. Hotel The Mark has inspired us before in 2013, with a 24/7 shopping service at the luxury department store, Bergdorf Goodman.
Which restaurant is going to experiment with Miracle Frooties?
26-10-2015
Why doesn’t the hospitality industry experiment with Miracle Frooties? The Frooties are made of Miracle Berries, which turns sour dishes into sweet! Also suitable for guests with diabetes.
Some time ago I have read about the Miracle Frooties. The Miracle Frooties are tablets with elements that will be temporarily attached to the tastebuds on the tongue, turning bitter and sour flavours into sweet. Several videos on the Internet show that after the complete dissolution of the tablet even one of the most acidic fruits, lemon, turns into a tasty sweet bite.
Miracle Berries
The Miracle Frooties are made of Miracle Berries. These berries have been used since hundreds of years by West African tribes. They consume the berries prior to their meal. The food will get a completely different taste. On the Miracle Frooties website you can find several products that can be combined with the tablet. Examples:
• Lemon and lime – surprisingly sweet;
• Oranges – full-bodied and sweet;
• Kiwi and Pineapple;
• Granny Smith apple;
• Rhubarb.
Curious about other examples, please check the website of Miracle Fruit World.
Use the Miracle Frooties in your restaurant
The Miracle Frooties have been on the market for several years but I haven’t seen them in restaurants yet or heard about restaurants experimenting with them. Not even at the high end restaurants who are always in for an experiment. I would love to take part of an experience where you first have a dessert without sugar and with a high amount of acids and then taste it again, after taking the pill. This might be a fun experiment for chef François Geurds, from restaurant FG in Rotterdam!
Or use the Miracle Frooties to ‘sweeten’ an acid dessert for diabetics! This way, they can also enjoy a delicious dessert without the intake of sugars. And for those guests who want to lose weight, the pill is a nice way to eat, a ‘sweet’ dessert!
If I have inspired you and you are planning to conduct this experiment, I would like to be your guinea pig! The pills can be purchased in the Netherlands on the website of V-Nix.nl. ^Bram Kosterink
A cloud of alcoholic cocktails!
23-10-2015
Bompas & Parr’s ‘alcoholic architecture’ is a pop-up cocktail bar in London’s famous ‘foodie centre’, the Borough Market. In this bar visitors can literally stand in a cloud of alcoholic cocktails.
Bompas & Parr’s pop-up
Up to and including January 2016 Bompas & Parr’s ‘alcoholic archtecture’ will be open for visitors in the Borough Market. In an enclosed area, the air is moistened with a mixture of spirits. Examples of the ‘served’ drinks are the liqueurs Chartreuse and Benedictine, a Trappist beer and fortified alcoholic wine, the notorious Buckfast.
Cloud of alcoholic cocktails
Visitors have to get in a rain suit at the entrance, and then they literally step into a cloud of alcoholic cocktails. The alcohol will be absorbed into the body through the lungs and eyes. This is exactly the reason for the signs ‘breathe responsibly’. The bar is only accessible for 18 years and older.
‘British Museum of Food’ (BMoF)
In the same building as the pop-up store ‘The British Museum of Food’ will be open for visitors from 21 October. This museum will be world’s first cultural institution which is entirely devoted to the history, evolution, science, sociology and the art of food. Some of the museum pieces are: The world’s fastest cheese trolley (from 0 to 62 mph in 6.6 seconds), the first space coffee (brought to 37 km altitude and back) and the first barbecue on 2.100 °C melted lava.
Fitness beer, grab a beer without feeling guilty!
22-10-2015
Supplemental Brewing specializes in making beer that not only tastes good, but is also healthy. On Kickstarter they launched a crowdfunding campaign to get their fitness beer, Brewtein and NutriBeer on the market in America.
Fitness beer?
Many athletes are busy with their physical health, but would also like to enjoy a beer, especially in the weekend. Supplemental Brewing wants to combine the two, and that’s how they got the idea to brew a fitness beer. This is done under the motto: ‘Workout meets your weekend’.
Brewtein and NutriBeer
Both beers are made specifically for consumers who want to enjoy a beer, after exercising, without feeling guilty. Yet both have their own taste and target audience.
Brewtein contains most proteins and is intended for athletes who specifically want to build muscle mass. It contains 7 grams of protein, which makes it a real fitness beer! However, the amount of protein doesn’t determine the taste, it’s a fairly light beer and it contains the refreshing taste of wheat. It should be served cold with a slice of lemon.
NutriBeer is a bit less strong and lower in carbohydrates and calories, which makes this beer perfect for those that work out a lot to stay slim and healthy. After an hour of heavy exercise in the gym, you can lay back on the couch with NutriBeer, without feeling guilty. This lager has a subtle lemon flavor and should be served ice cold!
Kickstarter
Supplemental Brewing started a year ago and its founder, Blake Konrady is now trying to collect money through Kickstarter to bring his ‘Fitness Beer’ on the market. For those who support him through Kickstarter, he prepared all kind of merchandise, such as shirts, sweaters, bags, a beer bell (a dumbbell in which you can place your beer) and a number of other items. Today, 22 October, he still has eight days left to get his beer funded through crowdfunding and he still has to collect over 10,000 dollar.
Last year we also spotted ‘Lean Machine’, beer and sports drink at the same time.
Berlin’s first Salmon Kebab
21-10-2015
The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.
Salmon Kebab
Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.
Inspiration
Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0. And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.
