Trapizzino street food in Rome
12-11-2014
“When in Rome… eat a Trapizzino.”
A new kind of street food originated in the heart of Rome, it’s easy to take-away and full of taste and called “Trapizzino”. The bread has a triangular shape and is made of white pizza bread. Because the bread is closed on two sides like a pocket, it perfectly allows moist and juicy fillings and can be eaten without any hassle. This makes the trapizzino ideally suitable for traditional Roman fillings.
All in one
The local delicacy is of high quality, easily eatable, traditional and very tasty. It’s affordable as well, which makes us crave for a Dutch seller soon. The bread is created with a hundred years old mother yeast (3%), beer yeast (0,2%), selections of wheat flour, salt and extra virgin olive oil. The Trapizzino was rewarded the title of “Best Italian Street Food” voted by “Street Food Heroes”, the first travel cooking show dedicated to street food which aired on Italia 1 in the summer of 2013.
Trapizzino at Salone del Gusto
Armand tasted the Trapizzino during Salone del Gusto and was directly convinced by its taste and appearance. It was by far the most popular dish of the Dutch Slow Food Youth Network delegation.
The founder
The Trapizzino was developed by Stefano Callegari from Rome. Together with Antonio Pratticò, Humayun Kabir, Gabriele Gatti, Paul Pansera and Fabio Giacomobono he continues to build and expand his dream.
Locations
At the moment there are two locations in Rome where you can get the Trapizzino, it’s in Testaccio, via Giovanni Branca n. 88 and Ponte Milvio, Piazzale Ponte Milvio n. 13. Definitely worth a visit when you’re around!
Pakistani cooking class with handpicked vegetables
12-11-2014
Ferdinand and Anja Eeuwes grow tropical vegetables, peppers and forgotten Old-Dutch vegetables in their greenhouse for years. During the sale in their regional shop they regularly received questions about the preparation of these products. This eventually led to the creation of a series of cooking classes.
Pakistani cooking class
The cooking classes were set up eight years ago and expanded to a larger modern kitchen in 2009, surrounded by a tropical garden and herb garden. There are 16 different classes available at the moment and the next cooking class is focused on the Pakistani kitchen on 17 November.
From seed to eating
The company developed from a traditional horticultural company into a total experience from seed to food with a local shop, a plant nursery, cooking classes, excursions, educational programs, creative workshops and the hosting of children’s parties.
AEG Cooking Club
The entrepreneurs are ambassadors of AEG since 2014, people who subscribe at the AEG Cooking Club can join free cooking workshops. During these workshops consumers can get acquainted with various AEG cooking devices. The workshops are aimed on people who want to buy AEG equipment or want to learn how to optimize their own cooking skills with the AEG products they own.
The ‘Groene Schuur’ is located at the Lijkweg 9B in Groessen.
In this restaurant they teach you sign language
11-11-2014
A Toronto restaurant called “Signs” is staffed entirely with deaf waiters, a first for Canada. We complete missed this initiative but it’s certainly worthwhile the mention! So for all of you who missed this movie from July / August because we enjoyed the sun; Restaurant Signs opened July 2014. Guests are learning sign language from the menu and the waiters. We love their slogan; Signs, where noise meets silence.
^Marjolein
Butler-style brunch
10-11-2014
A relaxing Sunday brunch – Enjoying all the tapas style appetizers which are being served at your table while sipping unlimited cocktails or a glass of wine.
We don’t have a real breakfast culture at the restaurants in the Netherlands. Maybe breakfast in America is the meal that has the most influence from all kitchens. Brunch on the weekend days with the whole family in a restaurant is done regularly. In that perspective, we can take the breakfast culture in America as an example.
Butler-style Sunday brunch at restaurant La Cave
A family brunch in restaurant ‘La Cave’ in the Wynn Hotel in Las Vegas on Sunday . The staff is constantly running around with tapas style breakfast and lunch dishes. A small indication; fresh fruit salad; yoghurt parfait with granola; French toast; eggs Benedict; pancakes with berry compote; flatbread with ham and eggs; mini burgers and unlimited cocktails.
A relaxed way to spend your Sunday afternoon
Great companions – beautiful dishes – delicious wine or cocktails and everything is brought to your table. The ultimate Sunday brunch, why shouldn’t this work in the Netherlands?
Use the #selfie in your benefit
10-11-2014
The luxury Mandarin Oriental hotel in Paris created a new example of the use of the #selfie that benefits both the company as the consumer.
Marjolein wrote about it in the beginning of September; the #Selfie as a trend. In that article she provides a few examples, recently she spotted a new one from the luxury Mandarin Oriental hotel in Paris. The hotel launched a ‘Selfie in Paris’ campaign in August 2014. Offering their guests a tour of Paris’ best selfie spots with a private car and driver.
The best #selfie time is yet to come
As from the end of November it will be booming with all the #Christmas decoration #selfies on the social media. In front of the Christmas Tree on famous spots, with the decorated windows at all the big warehouses et cetera. Make use of this #selfie trend by creating the perfect Selfie spot in your restaurant or hotel. As city you can organise your own best selfie spot tour to promote your most photogenic spots as well.
Decorative ceramics for restaurant
7-11-2014
Gastronomy, art, design and music come together in the whirlwind of enthusiasm that is André Amaro. The Amaro Creative Industries company originated in catering on festivals but expanded into a ‘peerless creative monster’. André Amaro created a unique collection of ceramics in collaboration with Nanda Smits. The Stroomhuis in Eindhoven, studio and residence of André Amaro houses a unique ceramic studio nowadays.
Ceramic worshippers
A part of the collection is (re)produced by a small family owned factory in Portugal. Amaro found this ceramics worshipping family close to his native village. By outsourcing a part of the production the team keeps its hands free for the dev elopement of future products to keep the collection dynamic.
Fennel bottle
The fennel bottle is designed, baked and finished in Eindhoven, can contain 20 cl of liquid and weights 550 grams. A gracious item to serve just that little extra experience at the table. The ceramics collection also includes a kale bowl and a garlic-salt-and-pepper shaker which are great for decoration as well.
Co-creation around the Christmas Tree
7-11-2014
Inspiration for decorating the Christmas Tree. Claridge’s, London’s legendary Mayfair Hotel, had the famous designers Dolce & Gabbana design their Christmas Tree last year.
In the Netherlands we start decorating our Christmas Trees from 6 December. So another month and we will be in the Christmas spirit again and people will expect this in restaurants and hotels as well. The idea of the Claridge hotel is a great example of co-creation. The Christmas Tree from the hotel has already been designed by McQueens, Lanvin (Alber Elbaz) and Dior (John Galliano). The effect; many articles in high fashion magazines and many online hits.
Co-create locally
To get your restaurant or hotel in the picture, it is important to reach the local press and spread pictures through social media. Co-create your tree with designers or other celebrities from your own city, to create rumour around the brand. For the ‘designer‘ it’s positive to get his or her name in the press as well.
Throw a party when you unveil the Christmas tree!
If you unveil such a special tree, you need to give it a lot of attention, throw a party. Serve bubbles, eggnog or a winter cocktail when the lights go on. Together with the designers, your staff, local press, friends and local food bloggers. Interested in more inspiration for Christmas, check our hospitable Christmas gestures from last year.
A bakery that starts serving meals
5-11-2014
The ‘Bakkerswinkel’ (Bakery Shop) in Amsterdam-West will start serving meals in the evening as from 14 November, starting on Friday and Saturday. Guests are welcome on these nights for a small or large meal.
A lunchroom during the day and a restaurant at night
Piet Hekker founder of the ‘Bakkerswinkel’ chain with 8 shops in Zoetermeer, Amsterdam, Utrecht, The Hague and Rotterdam asked Andy Verdonk to coach and guide the kitchen team. All dishes will be freshly prepared in the kitchen and they will work with seasonal products. The menu includes dishes (entremets size) to taste, combine or share. Andy Verdonk will also teach his knowledge to the young (future) professionals who are educated at this shop in Amsterdam.
Philosophy of the ‘Bakkerswinkel’
The ‘Bakkerswinkel’ is a meeting place focused on people, product and the environment. All branches of the Baker Shops are unique and have their own atmosphere and identity, adapted to the environment. This is consistent with the philosophy of Piet Hekker; through cross-pollination the city, the craft and the design reinforce each other. Each property consists of a shop, a restaurant and a traditional kitchen / bakery, which is preferably open so that guest can see how their bread and meal are prepared. Making the craft of cook and baker more visible, fits into the trend of transparency.
Bakery blurring
Shop and restaurant in one, another fine example of blurring. The ‘Bakkerswinkel’ does it for 40 years already. What once started as a bakery/shop evolved into a lunchroom (with an extended evening opening in Zoetermeer). Recently the venue in Amsterdam followed with an evening opening as well. The ingredients used at the evening are not for sale in the shop. Something that might change in the near future.
Lke the times the gas stations got permission to sell food and some restaurant owners asked if they could start selling gas, there will probably be restaurant owners discussing if they could start selling bread!
Maybe those restaurant owners can make a small wink to the concept; In France I have got a small loaf of bread home after a delicious meal a couple of times. This to discuss dinner at breakfast while still enjoying the crafts of the same kitchen. ^ Marjolein
Mumbai streetfood in Amsterdam
4-11-2014
As from October 21, 2014 SHIRKHAN brings the scent and the traditional flavours of Mumbai streetfood to the ‘Foodhallen’ in Amsterdam West.
Yossi Eliyahoo, owner and developer of the well-known international hotspots IZAKAYA, MOMO and The Butcher (West), has joined forces with top chef Hariprasad Shetty to introduce the first real Mumbai street food concept in the Netherlands. Chef Hariprasad Shetty was born and raised in India and has an unconditional love for Indian cuisine. His passion and knowledge of authentic Indian cuisine can be recognized in each of the streetfood dishes at SHIRKHAN.
Lamb Seekh and Chicken Tikka
Dishes like Lamb Seekh and Chicken Tikka are prepared the traditional way in the Tandoor oven or at the Indian grill in view of the guests. The impressive hand-made Tandoor oven is decorated with gold and bronze mosaic and obviously the showpiece of SHIRKHAN. The meat is served on metal skewers with homemade chutney, salads and fresh naan bread.
Indian street food in London as an example
Yossi Eliyahoo’s idea for SHIRKHAN is inspired by the Indian cuisine in London. Indian food is served there at almost every street corner. In the Netherlands the supply of traditional Indian streetfood is however minimal. We wish Yossi Eliyahoo and chef Hariprasad Shetty a lot of success with their SHIRKHAN.
Whisky tasting at the theater
4-11-2014
Tony van Rooijen is the Dutch brand ambassador for Glenfiddich and takes whisky lovers on a virtual tour during interactive whisky tasting sessions in Haarlem and Amstelveen.
Whisky tasting
At the tasting Tony van Rooijen gives a presentaino on stage while he guides the visitors through a virtual impression of the Scottish Distillery. During the presentation six varieties of whisky will be discussed, all of them are provided in a tasting box that’s included in the ticket price. This way the visitors can taste the variety of whiskys while being informed about it.
Tour through Schotland
Both experts and beginners can enjoy the tasting, that provides immerses you into Scotland for the evening. This Friday 7 November the tour is at the Stadsschouwburg & Philharmonie in Haarlem (from 20.30 o’clock) and the Schouwburg in Amstelveen will host the evening on 29 November. The first tasting of the tour was in Purmerend.
