Restaurant day: Chef for one day
15-8-2014
In 2012, we already wrote an article about ‘Restaurant Day’; the initiative from Helsinki where four times a year amateurs can open their own restaurant. The restaurants can be set up everywhere and are meant to share new food experiences and enjoy common living environments together. The initiative evolved over the years into the biggest worldwide food carnival with over 9600 restaurants at 56 countries.
In the Netherlands a ‘restaurant for one day’ will open as well; in Amsterdam the Spanish restaurant La Cuchara Spanish Food have participated since February 2013. The goal is to bring genuine Spanish food tradition to the city of Amsterdam. La Cuchara joins the ‘Restaurant Day’ Sunday 17 August with a special ‘The Scarlet Shrimp Edition’.
Mossel & Gin: Gin Tonics on location
14-8-2014
‘Mossel en Gin’ opened in June officially its doors in Amsterdam and is already developing. This is a restaurant where people come to eat clams and drink Gin. Not only are they serving clams in different styles, the small menu includes small fish-dishes and lobster as well. The Gin is served in different brands and in surprising ways. The GinMare served with basil is our favorite. For people who want these Gin and Tonics on location as well; the gentlemen of ‘Mossel en Gin’ developed under the motto ‘Gin Mobile, there were the party is’ their own Gin Mobile.
Sydney Food Trucks project
13-8-2014
Across the City of Sydney, several food trucks are operating as part of the Sydney Food Trucks Project. The trucks offer diverse dining options such as kingfish ceviche, veggie burgers and organic gourmet pizzas what can be washed down with non-alcoholic sangria and fresh juices. In 2011, people in Sydney were asked what they wanted to see happening in Sydney during the ‘after hours’. The overwhelming response was to have more food options and from there the Food Truck Project was born. The food trucks are operating at different locations around the city, which can be followed with the Sydney Food Truck app. The project is a one-year trial for now.
The Reebok Bacon Box
12-8-2014
The sportswear brand Reebok has started a new campaign featuring the Reebok Bacon Box. The Bacon boxes were send to athletes of the Reebok CrossFit games and handed out from a foodtruck at the games itself. Using the motto “who doesn’t love Bacon?” Reebok engages customers who love bacon with their brand. The campaign responds to the athletes who follow the Paleolithic (“Paleo”) diet, where bacon is one of the most beloved treats. The Reebok Bacon is produced in line with the recommendations of the diet and doesn’t contain nitrates, preservatives, msg and sweeteners. We think this campaign is an interesting example of blurring of branches and we are curious which brand follows this example..
Kimchiwawa dried kimchi
11-8-2014
TOP Foodlab developed a new product that adds flavor to your food called Kimchiwawa. It is based on dried kimchi, a traditional Korean side dish. Kimchi has a strong and funky flavor and is made from fermented vegetables and spices. Add Kimchiwawa to a product like vegetable chips or popcorn to give it a typical Korean flavor. When you are not familiar with the taste of kimchi, we really recommend you to taste it. Kimchiwawa can soon be tried at events and bought at several outlets in the Netherlands.
A piece of Paramaribo in Amsterdam
11-8-2014
In Amsterdam a new tropical restaurant, Waterkant, was opened. The restaurant is located in the city centre of Amsterdam and is inspired by the city of Paramaribo in Suriname. There are typical Surinamese dishes on the menu, such as Roti and Saoto soup, but also Angus burgers, grilled chicken and lobster. Waterkant is a great place to enjoy the tropical atmosphere with a typical Surinamese Parbo-beer.
Foodlogica sustainable bike transport
8-8-2014
‘Cities’ known from the book ‘Farming the City’ has launched a pilot project for electric bicycle transportation this summer. The project Foodlogica connects local food, businesses and consumers. Food Logic uses an hourly rate of € 20, – including driver during the pilot. With 300 kg per transport (including the driver), maximum dimensions of 120 x 94 x 120 cm and a radius of 50 km it can be an interesting alternative for small sustainable entrepreneurs.
Participants pilot
The first participants in the pilot are the Chocolate Makers, Bee Box, ‘Van Boer tot Bord’, Willem & Drees and Juice & Salad Cafe.
Kids cook for their family
7-8-2014
With the TV program ‘Smaakpupillen’(translated as ‘Taste Pupils‘) television channel 24 Kitchen wants to motivate children to cook at least once a week. In the program kids between six and twelve years will cook for their families. The meals are specially created for them and the purchases are part of the program as well. Presenter Hugo Kennis: “Today, they often don’t know how a certain product on the market looks like and where it comes from. I take them to the market, where they receive detailed information about the products. ”
The program is aired on 24 Kitchen daily at 16.30 from 1 September onwards.
A BBQ above an artifical vulcano
4-8-2014
In April 2010, the Icelandic cook Fridgeir Eiriksson served dinner prepared over the foothills of the lava of the ‘famous’ volcano, Eyjafjallajökull. Perhaps you recall the eruption which caused a lot of trouble in air traffic. The chef complete the adventure by flying the guests to the ‘restaurant’ location in a helicopter. In June the creative duo Bompas & Parr, from London barbecued steaks on artificially manufactured lava in collaboration with Professor Robert Wysock (Syracuse University, NY). The movie takes some time but the effect of BBQ’ing above 2.100 degrees Fahrenheit is clearly visible. However, I think I would sign up for the adventure! ^Marjolein
Instock waste restaurant
1-8-2014
The pop-up waste restaurant Instock is open for a month now and gets positive reviews. The founders, who met at Albert Heijn, put food waste literally on the menu. The cooks in the pop-up restaurant prepare left-overs of the supermarket chain that would otherwise be thrown away. The ingredients depend on the daily harvest and is pciked up at the stores with an electric minibus. Instock is open every weekend for a three-course dinner on Friday and Saturday (17:00 to 23:00) and Sunday brunch (from 10:30 to 17:00).
(Un)avoidable food waste
All the food served is still meets the required quality standards. “You can differentiate between unavoidable and avoidable food waste. Wasting food that is actually no longer consumable is inevitable, but we avoid food waste while it is still suitable for consumption.”
