With the opening of restaurant W36, Amsterdam gained a unique culinary experience. By the motto ‘Mixing flavors like music’ W36 is a place where different flavors and styles mix. This is reflected in the menu, what a mixture is of different cuisines, and in the interior, where the contemporary design is combined with raw materials such as steel, wood, leather and glass.
On 13 October, Dutch teams challenged each other at the Miele Inspirience Centre at Vianen for a ticket into the final of the Global Real High Tea Challenge. The team of Restaurant Vermeer won the Dutch tea competition and received a seven-day tour in Sri Lanka and a ticket for the Global Real High Tea Challenge in Sri Lanka in 2015. The winning recipe will be mentioned in the Dilmah High Tea recipe book as well. Last year the Amstel Hotel Amsterdam won, which assured them the first spot in the international final in 2015.
Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
‘Lost animals’ like bull calves, young goats and Jersey bulls are usually destroyed because they have little economic value. Willem Schaafsma of restaurant ‘Eindeloos’, Sicco Gerlsma of restaurant ‘Tandjong Priok’ and butcher Jan Walburg established the ‘Lost Animals’ foundation. This Frisian (north part of the Netherlands) foundation wants to prevent animal cruelty and reduce the waste of these ‘lost animals’. The foundation was launched on 4 October 2014, World Animal Day, at a special lunch in the partially reopened restaurant ‘Tandjong Priok’ in Arum by signing an agreement with a local farmer, cattle dealer and butcher.
In response to the many restaurant promotion weeks in the Netherlands, François Geurds of FGRestaurant**, FGFoodLab and FGShop introduced the ‘FG Food Gamble’ promotion. For a fixed price of € 130, – per person, guests can challenge their luck with the number of courses they will get at the two starred Michelin restaurant. They may draw a card with 4 to 7 courses on it and the kitchen staff will prepare the number of courses that is drawn, or the average amount in the case of different cards. A joker card is hidden between the deck, which will mean an extra for instance live cocktail making at the table.
With this creative campaign François Geurds introduced a countermove for the many promotion weeks. François mentions in the interview by MissetHoreca, that some of the organized actions may affect the company in a negative way. For this reason, he takes matters into his own hands with this FG Food Gamble promotion and will not join third party campaign weeks anymore.
Would you, as chef or company, like to make your own signature Dutch cheese with Mirjam, feel free to contact her!
Mirjam van Hest, daughter of chef Martin Willemsen, started her cheese making profession after finishing her education at the Hotel Management School. Together with her husband, William van Hest, she runs the wholesale cheese company Fromagerie Guillaume, since 1995. Nowadays their son Bas also works at the company which is specialized in composing cheese assortments for the top notch restaurants.
A while ago Mirjam had the idea to create a cheese with Cas Spijkers (famous Dutch chef), based on his herbs and spices-knowledge and her cheese knowledge. Because of the unfortunally and early death of Cas Spijkers this remained just an idea. Now, a couple of years later, the first cheeses have been created with some other inspiring chefs. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as a base for her artisan, extra creamy farm cheese. She also has her own website for these cheeses; Mir’s Heart & Soul, at the website you can find where her cheeses are sold.
Another fun marketing campaign of Coca-Cola to spread ‘Happiness‘. The brand introduced bottles that could only be opened with two people. This way Coca-Cola encouraged students to start talking: opening the bottle together was the icebreaker.
Other actions from Coca-Cola that we’ve spotted; the eco-bottles in 2012 and the ice-bottles in 2013.
Last Thursday 2 October the flagship hotel of Mercure reopend, the Mercure Amsterdam City. The entire lobby, restaurant, the flexible workplaces and the lounge are merged in order to meet the changing needs of their guests: “People are travelling more than ever, they are aware of what they want and strive to achieve this. The call for comfort and authenticity is great. At the fully refurbished Mercure Hotel Amsterdam City we offer the high international standards that can be expected from an international hotel and at the same time we let guests get acquainted with local elements that give the hotel its own personal touch” according to Caro Eekelen, COO Accor Hotel Services Benelux.
During this year’s Chefs®evolution, the international website Gastronomixs.com was launched. Gastronomixs is already familiar in the Netherlands and used by a lot of Dutch topchefs. Gastronomixs is an online platform filled with ideas, recipes and inspiration about food. It inspires chefs to create new dishes or to adapt existing recipes. This website contains all the classic cooking methods but also the latest techniques all ordened by ingredient or product. Gastronomixs.com is designed to simplify the culinary creative process! Watch their video for more information.
The gentlemen of the Gastrovan prepare a Burgundian meal in the farm of ‘Hoeve Biesland’ in Delfsgauw, The Netherlands, on 10, 11 and 12 October. The stable of the farm will be transformed into a pop-up restaurant that serves 4-course dinners and 3-course lunches. Gastrovan prepares a special menu using fresh organic vegetables of ‘De Groentenboerin’ (The Vegetables Farmer) and the organic beef, lamb and dairy products from the farm itself. The purpose of this event is to get people acquainted in a culinary and educational way with local and organic food.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
With the opening of restaurant W36, Amsterdam gained a unique culinary experience. By the motto ‘Mixing flavors like music’ W36 is a place where different flavors and styles mix. This is reflected in the menu, what a mixture is of different cuisines, and in the interior, where the contemporary design is combined with raw materials such as steel, wood, leather and glass.
On 13 October, Dutch teams challenged each other at the Miele Inspirience Centre at Vianen for a ticket into the final of the Global Real High Tea Challenge. The team of Restaurant Vermeer won the Dutch tea competition and received a seven-day tour in Sri Lanka and a ticket for the Global Real High Tea Challenge in Sri Lanka in 2015. The winning recipe will be mentioned in the Dilmah High Tea recipe book as well. Last year the Amstel Hotel Amsterdam won, which assured them the first spot in the international final in 2015.
Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
‘Lost animals’ like bull calves, young goats and Jersey bulls are usually destroyed because they have little economic value. Willem Schaafsma of restaurant ‘Eindeloos’, Sicco Gerlsma of restaurant ‘Tandjong Priok’ and butcher Jan Walburg established the ‘Lost Animals’ foundation. This Frisian (north part of the Netherlands) foundation wants to prevent animal cruelty and reduce the waste of these ‘lost animals’. The foundation was launched on 4 October 2014, World Animal Day, at a special lunch in the partially reopened restaurant ‘Tandjong Priok’ in Arum by signing an agreement with a local farmer, cattle dealer and butcher.
In response to the many restaurant promotion weeks in the Netherlands, François Geurds of FGRestaurant**, FGFoodLab and FGShop introduced the ‘FG Food Gamble’ promotion. For a fixed price of € 130, – per person, guests can challenge their luck with the number of courses they will get at the two starred Michelin restaurant. They may draw a card with 4 to 7 courses on it and the kitchen staff will prepare the number of courses that is drawn, or the average amount in the case of different cards. A joker card is hidden between the deck, which will mean an extra for instance live cocktail making at the table.
With this creative campaign François Geurds introduced a countermove for the many promotion weeks. François mentions in the interview by MissetHoreca, that some of the organized actions may affect the company in a negative way. For this reason, he takes matters into his own hands with this FG Food Gamble promotion and will not join third party campaign weeks anymore.
Would you, as chef or company, like to make your own signature Dutch cheese with Mirjam, feel free to contact her!
Mirjam van Hest, daughter of chef Martin Willemsen, started her cheese making profession after finishing her education at the Hotel Management School. Together with her husband, William van Hest, she runs the wholesale cheese company Fromagerie Guillaume, since 1995. Nowadays their son Bas also works at the company which is specialized in composing cheese assortments for the top notch restaurants.
A while ago Mirjam had the idea to create a cheese with Cas Spijkers (famous Dutch chef), based on his herbs and spices-knowledge and her cheese knowledge. Because of the unfortunally and early death of Cas Spijkers this remained just an idea. Now, a couple of years later, the first cheeses have been created with some other inspiring chefs. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as a base for her artisan, extra creamy farm cheese. She also has her own website for these cheeses; Mir’s Heart & Soul, at the website you can find where her cheeses are sold.
Another fun marketing campaign of Coca-Cola to spread ‘Happiness‘. The brand introduced bottles that could only be opened with two people. This way Coca-Cola encouraged students to start talking: opening the bottle together was the icebreaker.
Other actions from Coca-Cola that we’ve spotted; the eco-bottles in 2012 and the ice-bottles in 2013.
Last Thursday 2 October the flagship hotel of Mercure reopend, the Mercure Amsterdam City. The entire lobby, restaurant, the flexible workplaces and the lounge are merged in order to meet the changing needs of their guests: “People are travelling more than ever, they are aware of what they want and strive to achieve this. The call for comfort and authenticity is great. At the fully refurbished Mercure Hotel Amsterdam City we offer the high international standards that can be expected from an international hotel and at the same time we let guests get acquainted with local elements that give the hotel its own personal touch” according to Caro Eekelen, COO Accor Hotel Services Benelux.
During this year’s Chefs®evolution, the international website Gastronomixs.com was launched. Gastronomixs is already familiar in the Netherlands and used by a lot of Dutch topchefs. Gastronomixs is an online platform filled with ideas, recipes and inspiration about food. It inspires chefs to create new dishes or to adapt existing recipes. This website contains all the classic cooking methods but also the latest techniques all ordened by ingredient or product. Gastronomixs.com is designed to simplify the culinary creative process! Watch their video for more information.
The gentlemen of the Gastrovan prepare a Burgundian meal in the farm of ‘Hoeve Biesland’ in Delfsgauw, The Netherlands, on 10, 11 and 12 October. The stable of the farm will be transformed into a pop-up restaurant that serves 4-course dinners and 3-course lunches. Gastrovan prepares a special menu using fresh organic vegetables of ‘De Groentenboerin’ (The Vegetables Farmer) and the organic beef, lamb and dairy products from the farm itself. The purpose of this event is to get people acquainted in a culinary and educational way with local and organic food.
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