A special collaboration between restaurant Basiliek and ‘Dutch Sea World’ Dolfinarium in Harderwijk. They created a package where people can visit the park and end with a three-course meal at Basiliek. The tickets of Dolfinarium can be picked up in the morning at the restaurant, and from 5:00 pm a table is reserved for dinner. We wonder whether the chef is inspired by the dolfins as well?
Hilton hotel Rotterdam produces its own honey. We have seen it before at the Waldorf Astoria in NYC and Fortnums & Masons in Londen, but Hilton Rotterdam is the first hotel in Rotterdam and is the first Hilton in the Netherlands that keeps beehives on their roof. The hotel cooperates with the city’s beekeeper Balten Schalkwijk. As expected, their own honey will be placed on the breakfast buffet as from August on and it can be purchased in jars as well. Maybe we can do a suggestion? They could also place a honeycomb on the buffet!
Admiraliteit Bar & Kitchen is a boutique cocktail bar, with a small kitchen, placed in Rotterdam (The Netherlands). Special in the Admiraliteit is the bar with over 200 exclusive drinks which are used to create original cocktails. Such as Rum from the Amazon, Japanese single malt, platinum tequila and American Moonshine. There is also a small menu based on the shared dining concept whereby small dishes, such as mini Wagyu burgers and foie gras French toast, can be shared.
Michelin restaurant Valuas, located in Venlo (The Netherlands), created gluten free croquettes. The croquettes are made of a ragout of corn, rice and 36% pure beef, covered in a layer of rice. The flavor of the croquette is savory and spicy and is has a smooth filling because of the stock that has been used. Valuas, led by master chef Eric Swaghoven, creates unique croquettes and ‘bitterballen’ on request. Check the website from Valuas Kroket to see where you can eat them.
Brewing company ‘Moody Tongue’ from Chicago introduced truffle infused beer. Brewer Jared Rouben shaves fresh truffle through the beer during the brewing process. The truffle beer is served in the restaurant from Thomas Keller, Per Se in New York. According to the website, Fine Dining Lovers, the chef and sommelier from Per Sey combine the beer with roasted dark chocolate and truffle pudding with brioche cream and nuts. The brewer said the truffle beer will be launched the coming weeks in Chicago and is especially interesting for the high-end restaurants and hotelbars, as the price is 120 dollar.
From 13 July onwards &Samhoud places organizes a weekly ‘Feel Good Sunday Summer’ event on eight Sundays. Visitors can enjoy Happy Oysters, Street Style Fish and Gastronomical Burgers while listening to live music and DJ’s. The first ‘Feel Good Sunday package’ can be reserved for € 25,- and takes place from 12:00 till 17:00 o’clock.
This week, our colleague Jelle came across these Chocomel flyers advertising its Ice Cold Cups. Chocomel uses these Cups to promote that the chocolate milk tastes best when it’s ice cold. The Ice Cold Cup is a special freezer cup, that keeps the drink ice cold.
Restaurant ‘Bolenius’ grows its own vegetables on a roof-vegetable garden next to the restaurant. Chef and co-owner Luc Koster keeps in control of the quality of the vegetables this way. The vegetable garden also serves as a way to create more awareness among children about how vegetables grow and where they come from.
RipeNearMe is an online platform from Australia that helps users find fruit and vegetables in the neighborhood. Visitors of the platform keep track of the ripeness of the fruits and vegetables and buy or collect these when they are ripe. They could also contact the growers and give their vegetables a review. In the neighborhood of New York you can collect free Butternut squash at this moment because somebody has to many in his of her garden.
To make insect meat palatable for the western world, the brand Six Food has created ‘Chirps’. The ‘Chirps’ are made of a mix from ground beans, rice and cricket powder that’s baked rather than fried. The result is a gluten-free, natural, low fat chip full of protein. Chirps are available for pre-order now.
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
A special collaboration between restaurant Basiliek and ‘Dutch Sea World’ Dolfinarium in Harderwijk. They created a package where people can visit the park and end with a three-course meal at Basiliek. The tickets of Dolfinarium can be picked up in the morning at the restaurant, and from 5:00 pm a table is reserved for dinner. We wonder whether the chef is inspired by the dolfins as well?
Hilton hotel Rotterdam produces its own honey. We have seen it before at the Waldorf Astoria in NYC and Fortnums & Masons in Londen, but Hilton Rotterdam is the first hotel in Rotterdam and is the first Hilton in the Netherlands that keeps beehives on their roof. The hotel cooperates with the city’s beekeeper Balten Schalkwijk. As expected, their own honey will be placed on the breakfast buffet as from August on and it can be purchased in jars as well. Maybe we can do a suggestion? They could also place a honeycomb on the buffet!
Admiraliteit Bar & Kitchen is a boutique cocktail bar, with a small kitchen, placed in Rotterdam (The Netherlands). Special in the Admiraliteit is the bar with over 200 exclusive drinks which are used to create original cocktails. Such as Rum from the Amazon, Japanese single malt, platinum tequila and American Moonshine. There is also a small menu based on the shared dining concept whereby small dishes, such as mini Wagyu burgers and foie gras French toast, can be shared.
Michelin restaurant Valuas, located in Venlo (The Netherlands), created gluten free croquettes. The croquettes are made of a ragout of corn, rice and 36% pure beef, covered in a layer of rice. The flavor of the croquette is savory and spicy and is has a smooth filling because of the stock that has been used. Valuas, led by master chef Eric Swaghoven, creates unique croquettes and ‘bitterballen’ on request. Check the website from Valuas Kroket to see where you can eat them.
Brewing company ‘Moody Tongue’ from Chicago introduced truffle infused beer. Brewer Jared Rouben shaves fresh truffle through the beer during the brewing process. The truffle beer is served in the restaurant from Thomas Keller, Per Se in New York. According to the website, Fine Dining Lovers, the chef and sommelier from Per Sey combine the beer with roasted dark chocolate and truffle pudding with brioche cream and nuts. The brewer said the truffle beer will be launched the coming weeks in Chicago and is especially interesting for the high-end restaurants and hotelbars, as the price is 120 dollar.
From 13 July onwards &Samhoud places organizes a weekly ‘Feel Good Sunday Summer’ event on eight Sundays. Visitors can enjoy Happy Oysters, Street Style Fish and Gastronomical Burgers while listening to live music and DJ’s. The first ‘Feel Good Sunday package’ can be reserved for € 25,- and takes place from 12:00 till 17:00 o’clock.
This week, our colleague Jelle came across these Chocomel flyers advertising its Ice Cold Cups. Chocomel uses these Cups to promote that the chocolate milk tastes best when it’s ice cold. The Ice Cold Cup is a special freezer cup, that keeps the drink ice cold.
Restaurant ‘Bolenius’ grows its own vegetables on a roof-vegetable garden next to the restaurant. Chef and co-owner Luc Koster keeps in control of the quality of the vegetables this way. The vegetable garden also serves as a way to create more awareness among children about how vegetables grow and where they come from.
RipeNearMe is an online platform from Australia that helps users find fruit and vegetables in the neighborhood. Visitors of the platform keep track of the ripeness of the fruits and vegetables and buy or collect these when they are ripe. They could also contact the growers and give their vegetables a review. In the neighborhood of New York you can collect free Butternut squash at this moment because somebody has to many in his of her garden.
To make insect meat palatable for the western world, the brand Six Food has created ‘Chirps’. The ‘Chirps’ are made of a mix from ground beans, rice and cricket powder that’s baked rather than fried. The result is a gluten-free, natural, low fat chip full of protein. Chirps are available for pre-order now.
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