The America Eats Tavern and ketchup
10-8-2011
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.
Find guests through a Twitter scan service
10-8-2011
Reach.ly is a new service focused specifically on finding potential new guests. Reach.ly monitors Twitter for mentions of planned trips and allows hotels to reach out to visitors who are heading their way. It’s a free service which begins when hotels register with the site via Twitter and indicate which cities they’re interested in. Reach.ly then begins to filter Twitter traffic for them, and presents it in a manageable number of tweets. Hotels can communicate with the potential guests at the Reach.ly interface. According to Reach.ly 9% did make a booking en about 20% indicated that they appriciated the contact. Interesting?
Luxury resort Amphibious 1000 in Qatar
10-8-2011
Another interesting hotel will appear in Qatar soon – hotel resort “Amphibious”. the hotel is designed by the Italian company Giancarlo Zema Design Group. The hotel complex will include residential buildings, offices and marina with modern bay. In the central tower will house a restaurant that offers exotic dishes in addition to stunning panoramic views. Guests can stay in the 80 semi-submersible suits, which were called “Jellyfish.” The rooms have wonderful open views to the underwater artificial reefs. On the territory of the hotel complex will be used only electric vehicles and small aluminum boats with hydrogen engines.
Pie per inch
9-8-2011
Auberge Saint-Gabriel, with Chef Eric Gonzalez, serves his version of lemon pie per inch. The pie is cut at the table, and tastes delicious.
Baked Alaska
9-8-2011
Although an old-fashioned dessert Baked Alaska remains delicious and we don’t understand why it isn’t served more often! Steakhouse Harbour Sixty in Toronto serves it with all the right ingredients and at the table! At all the tables they served it while we were there, it looked like a small party!
From last year: Never again wet shoes
9-8-2011
Spotted last year but they would have been very usefull last weekend at Dancevalley in the Netherlands, the shuella. These sleeves fit over any shoe, boot or pump, and easily fit into any handbag. See the shuellas here.
Happenings in the Netherlands
9-8-2011
A map on the website, showing all the real time events, concerts, happenings in the Netherlands.
The ICoffee machine
8-8-2011
Do you want to impress your guests with pseudo barista skills? Then use the iCoffee machine. Via bluetooth you can send an image to the iCoffee machine. See how designer Huang Guanglei iCoffee machine works at the website of New Tech Reviews.
The Rotisserie Channel by Swiss Chalet
8-8-2011
BBDO Canada has launched a campaign for Swiss Chalet in february. Swiss Chalet is known in Canada for their roasted chicken. They started a The Rotisserie channel, where one can watch rottisserie chicken 24 hours a day, 7 days a week. The mere announcement created a lot of free publicity, it was broadcasted in several newsshows, they were trending topic on Twitter, etc. While we Europeans are buying fireplace CD-ROMs – in America and Canada they have a fireplace channel and of course the step to Rotisserie Channel is smaller then.
A great way to serve bread!
8-8-2011
We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
