Cannabis in the Netherlands | impact on the hospitality industry
28-9-2016
Extensively in the news last week, the legal production of cannabis. Is the legalization of the production finally happening after years of tolerating? And does this mean that on the long term the use will be legal as well? What does this mean for the hospitality industry? In any case, the use of cannabis will be trendy for a while and new cannabis products will appear on the market. We looked at what restaurants and other producers in America have created around cannabis since it has been legalized for some time now in various states. Below a list with examples of “the impact of cannabis on the hospitality industry.”
Instagram trend | #coffeeinacone
27-9-2016
Latte art to perfection, cappuccino served in a cone! Dayne Levinrad works at The Grind Coffee Company in Johannesburg (South Africa). He developed one of the Instagram trends of the moment: coffee in a cone. We already wrote about it in our ‘trends we spotted this week (21)‘ but when we made a round-up of all the ice-cream trends we spotted this summer we thought this trend deserved its own article.
Morgenstern’s Finest Ice Cream serves black ice
27-9-2016
Morgenstern’s Finest Ice Cream has introduced a new flavour which is totally black. After months filled with colourful products (check out Instagram: #rainbowfoodtrend) Morgenstern’s decided to introduce something opposite: black ice cream.
TAIYAKI NYC, serves Japanese ice cream
26-9-2016
TAIYAKI, a Japanese ice cream shop opened this month in New York City at Baxter Street. Long lines outside the shop to try this Japanese ice cream served in the fish-shaped waffles.
Inspiration session Wellness
23-9-2016
Bram Kosterink and David Maartense gave an inspiration session last month about the Wellness industry. The presentation focused on the latest trends and developments within the Wellness industry. The presentation was given at ROC Mondriaan in The Hague.
Trends we spotted this week – week 38
23-9-2016
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week among others, Streethacker a new app and Print a Drink, 3D printing hits the cocktail scene.
If you like to read the whole article, click the title. Enjoy reading!
Chef Schilo | wasabi as Taiko ingredient of the year
23-9-2016
The Asian restaurant Taiko of the Conservatorium hotel in Amsterdam has presented a new Taiko ingredient for the coming year: wasabi. Upcoming year the Japanese wasabi plant will cover a huge part of the menu.
Organic restaurant Amass shows the way in waste reduction
22-9-2016
Organic restaurant Amass in Copenhagen received the Gold Organic Certification by the Danish Ministry of the Environment. The gold guarantees that 90%-100% of all food and beverage served at this restaurant is certified organic. The Gold Organic Certification is part of the Danish Organic Action Plan 2020. Restaurant Amass is one of only two fine dining restaurants to achieve this designation in Denmark. They even teach farm-to-table to kids with their Amass Green Kids Program. Check out their Instagram account for great pictures of the food they serve, the products they use and their gardens.
Sushiburri Toronto | sushi burrito’s
20-9-2016
Sushiburri Toronto is a Toronto based food truck specialized in sushi burritos. The truck offers a variety of freshly rolled burrito sized sushi rolls including spicy salmon, lobster and chicken. In addition to sushi burritos, the truck also serves poke salads and yakitori.
Magic Cake
20-9-2016
Recently all over the internet: Magic Cake. We spotted it on Instagram, Facebook and even The Telegraph wrote an article about the miraculous recipe that make three cakes in one! The cake is made of the typical cake batter ingredients (sugar, butter, flour, milk and eggs). The egg yolk, flour, milk and butter are prepared separate from the egg whites and combined right before the unique baking process at low temperatures. Creating a three layered Magic Cake. With a spongy top, a custardy middle layer and a moisty cake base. Although we think that these kind of cakes have been made for years we couldn’t resist making one and try it! One word: delicious!
General Washington's Secret Stash 
General Washington's Secret Stash 
General Washington's Secret Stash 
