The crispy sugary crust of a donut with the layers of a croissant… Dominque Ansel has created something new, namely a croissant + donut = cronut ™. The cronut ™ is a with cream-filled croissant-donut with glaze. Already a big hit in America!
With the Statechi Touch USB LED lamp you can easily transform an empty bottle into a lamp. Use empty bottles as a light, fun and original for restaurants and bars!
The Italian ‘Pizzafestijn’ Catering serves a pizza-gourmet besides Italian snacks and a live cooking buffet with pizza appetizers. With the pizza-gourmet guests can cover small fresh pizza bases with pizza sauce and ingredients of choice. These mini pizzas can be baked in a small pizza oven. A buffet of salad and oven baked Italian bread with herb butter is served with the pizza-gourmet. ‘Pizzafestijn’ also provides the ‘live cooking’ concept on events, where they bake fresh pizza appetizers.
Earlier this month, Gault & Millau Benelux published the ‘Green Gault & Millau’ for the first time. The guide highlights restaurants in the Benelux that give vegetables a preference on their menu. The book contains usefull addresses, tips about vegetables and interviews with health experts. Gault & Millau shows that cooking with vegetables is healthy and can be very delicious by offering vegetables recipes from chefs like Jonnie Boer, Niven Kunz and Gert Mangeleer.
Rhubarb is a plant from the knotweed family. These red stems have been sought for more than 5000 years for its medicinal purposes or processed into compote and used for desserts. Mister Kitchen and distillery Herman Jansen have captured the unique taste and fluorescent color in a bottle: ‘Rabarcello’. The sour, sweet and bitter taste are in perfect composition and without any additives a subtle 18% alcohol. Rabarcello can be served pure with some ice next to a fitting course, but also for cocktails.
In response to our previous article about ‘Foodem‘ appears that we also have an online marketplace for suppliers and byers in the Netherlands, namely ‘Vers 24/7’. ‘Vers 24/7’ is part of Deli XL and started in September 2012. It’s an online platform for specialists and the hospitality sector, without the intervention of wholesale. Every fresh specialist has its own profile where he can determine his assortment and price range. ‘Vers 24/7’ transports the products of the specialist to the hospitality sector. At the moment the platform consist of more than 75 specialists including meat, fish, cheese but also Dutch wines. With this platform, regional products become more accessible for the hospitality sector.
Drinking a glass of Duvel beer and get a two years ripened L’etivaz or Comté Fort Saint-Antoine cheese served with it.. The provocative character and the bitterness of beer fits well with cheese, and it is something different than a wine-cheese combination. Brewery Duvel Moortgat organizes master classes of cheese and beer tastings in cooperation with cheese specialists Michel and Frederic van Tricht. For each type of beer you can find a suitable cheese and vice versa. The cheers sessions start with a fragile cheese and a light beer and end with a strong cheese and beer. Combinations are for example Liefmans Cuvée Brut with a blue cheese or La Chouffe blond with Munster Fermier cheese, a hard cheese with a red crust.
As the summer season begins, people often work outside. With this umbrella, guests at your terrace can recharge their laptop or mobile via an USB outlet. The umbrella has a small solar panel that converts solar energy into electricity for the USB outlet. Restaurants can provide their guests with extra service, allowing guests to spend more time on the terrace.
A totally different way to bake burgers! A wonderful movie about a burger seller of Singapore.
June 2010, we spotted Food Hub, an online sales system for local products. Producers tell online what is salable of their harvest and restaurateurs / retailers know where fresh local products are for sale. An initiative that has also been launched by other parties. Food Hub is active in the West of the USA (started from Portland) and we recently spotted Foodem that started from Baltimore (Maryland) with their B2B platform for food suppliers (farms, specialty food producers and distributors) and food buyers (hotels, connects restaurants schools, hospitals, etc.). The latter have recently launched a new version of their platform. Foodem 2.0 has added price transparency, more efficient processes and increased possibilities for analytical reports. The websites are becoming more professional. In the article of 2010, we were already wondering who will start a similar website in the Netherlands and we actually still do! The film above by Food Hub gives a clear idea about the impact for buyers and sellers.
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
The crispy sugary crust of a donut with the layers of a croissant… Dominque Ansel has created something new, namely a croissant + donut = cronut ™. The cronut ™ is a with cream-filled croissant-donut with glaze. Already a big hit in America!
With the Statechi Touch USB LED lamp you can easily transform an empty bottle into a lamp. Use empty bottles as a light, fun and original for restaurants and bars!
The Italian ‘Pizzafestijn’ Catering serves a pizza-gourmet besides Italian snacks and a live cooking buffet with pizza appetizers. With the pizza-gourmet guests can cover small fresh pizza bases with pizza sauce and ingredients of choice. These mini pizzas can be baked in a small pizza oven. A buffet of salad and oven baked Italian bread with herb butter is served with the pizza-gourmet. ‘Pizzafestijn’ also provides the ‘live cooking’ concept on events, where they bake fresh pizza appetizers.
Earlier this month, Gault & Millau Benelux published the ‘Green Gault & Millau’ for the first time. The guide highlights restaurants in the Benelux that give vegetables a preference on their menu. The book contains usefull addresses, tips about vegetables and interviews with health experts. Gault & Millau shows that cooking with vegetables is healthy and can be very delicious by offering vegetables recipes from chefs like Jonnie Boer, Niven Kunz and Gert Mangeleer.
Rhubarb is a plant from the knotweed family. These red stems have been sought for more than 5000 years for its medicinal purposes or processed into compote and used for desserts. Mister Kitchen and distillery Herman Jansen have captured the unique taste and fluorescent color in a bottle: ‘Rabarcello’. The sour, sweet and bitter taste are in perfect composition and without any additives a subtle 18% alcohol. Rabarcello can be served pure with some ice next to a fitting course, but also for cocktails.
In response to our previous article about ‘Foodem‘ appears that we also have an online marketplace for suppliers and byers in the Netherlands, namely ‘Vers 24/7’. ‘Vers 24/7’ is part of Deli XL and started in September 2012. It’s an online platform for specialists and the hospitality sector, without the intervention of wholesale. Every fresh specialist has its own profile where he can determine his assortment and price range. ‘Vers 24/7’ transports the products of the specialist to the hospitality sector. At the moment the platform consist of more than 75 specialists including meat, fish, cheese but also Dutch wines. With this platform, regional products become more accessible for the hospitality sector.
Drinking a glass of Duvel beer and get a two years ripened L’etivaz or Comté Fort Saint-Antoine cheese served with it.. The provocative character and the bitterness of beer fits well with cheese, and it is something different than a wine-cheese combination. Brewery Duvel Moortgat organizes master classes of cheese and beer tastings in cooperation with cheese specialists Michel and Frederic van Tricht. For each type of beer you can find a suitable cheese and vice versa. The cheers sessions start with a fragile cheese and a light beer and end with a strong cheese and beer. Combinations are for example Liefmans Cuvée Brut with a blue cheese or La Chouffe blond with Munster Fermier cheese, a hard cheese with a red crust.
As the summer season begins, people often work outside. With this umbrella, guests at your terrace can recharge their laptop or mobile via an USB outlet. The umbrella has a small solar panel that converts solar energy into electricity for the USB outlet. Restaurants can provide their guests with extra service, allowing guests to spend more time on the terrace.
A totally different way to bake burgers! A wonderful movie about a burger seller of Singapore.
June 2010, we spotted Food Hub, an online sales system for local products. Producers tell online what is salable of their harvest and restaurateurs / retailers know where fresh local products are for sale. An initiative that has also been launched by other parties. Food Hub is active in the West of the USA (started from Portland) and we recently spotted Foodem that started from Baltimore (Maryland) with their B2B platform for food suppliers (farms, specialty food producers and distributors) and food buyers (hotels, connects restaurants schools, hospitals, etc.). The latter have recently launched a new version of their platform. Foodem 2.0 has added price transparency, more efficient processes and increased possibilities for analytical reports. The websites are becoming more professional. In the article of 2010, we were already wondering who will start a similar website in the Netherlands and we actually still do! The film above by Food Hub gives a clear idea about the impact for buyers and sellers.
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