The new Prachtig in Rotterdam
24-4-2013
‘Prachtig’ in Rotterdam has been upgraded from grand café to bar-restaurant. The interior, the menu and even the view are renewed. They have chosen for a contemporary interior with an industrial look. The restaurant is characterized by the wall of raw bricks and the use of natural and raw materials. There is a self-designed cabinet where Italian hams and sausages from Italy hang to dry. The menu has a touch of Italy, during the summer ‘Prachtig’ will organize the City Barbecues.
Region chef cooking competition
24-4-2013
The first edition of the cooking competition ‘Region Chef’ will take place on 28 September in Amersfoort. During this competition amateur chefs cook with locale produce. By promoting locale produce the organization wants to reduce the ecological footprint of the food consumption. The goal is to make consumers more aware of it and to show them in which season the products will have the best flavors.
Sandwich with ice cream
22-4-2013
Why serving a scoop of ice cream in a cone or in a bowl, when you can also serve it as a sandwich? Chocolatier Pierre in the Netherlands offers this delicacy: a sandwich with ice cream. The sandwich is a light brioche bun with the sweet taste of cake and a hint of orange. Recommended is to fill the sandwich with “creamy” ice creams such as nuts and chocolate. The sandwich with ice cream is inspired by Sicily, where locals eat the delicacy regularly. Chocolatier Pierre sells this sandwich for the second year.
Top chefs cook for the Salvation Army
22-4-2013
Six top chefs from the Netherlands will prepare a lunch with asparagus for a location of the Salvation Army on Wednesday 24 April. The chefs will work with participants of 50|50 Food for catering, a labor rehabilitation project of the Salvation Army. Besides preparing the asparagus lunch, the participants of 50|50 Food for catering have the opportunity to attend an internship for two days at the restaurants of the top chefs.
Bavaria opens non alcoholic bar
19-4-2013
After about 15 years the non-alcoholic beer will return in the shelves of gas stations in the Netherlands. To celebrate the return of non-alcoholic beer, Bavaria will introduce their beers in a pop-up non-alcoholic bar in a Shell station near Amsterdam. In this pop-up bar visitors can taste the Bavaria 0.0% Original beer for free. With the introduction of non-alcoholic beer in the gas stations, Bavaria wants to create a new moment of use for Bavaria 0.0% Original, Lemon and White.
Interactive meals by Pinch Food Design
18-4-2013
Pinch Food Design is a boutique catering team lead by chef Bob Spiegel and designer TJ Girard. These NYC culinary veterans aim to “impress, entertain and inspire with food as delicious as it is daring, and design as inviting as it is innovative.” They specialize in creating surprising and exciting cuisine with imaginative presentation for clients at dinner parties. Their new idea, Pinch Plated, offers “inter(active)courses” for diners that encourage them to play with their food. For example Tuna sushi and beets with “trim your own” micro salad is served in a peel-back sardine tin with embroidery scissors on the side. Their website offers great inspiration…
The friandise Tresor
17-4-2013
The friandise Tresor is chosen by the INN Awards (Belgium) as one of the best innovations of 2012. INN Awards are the premier award of innovative food products in the Retail sector. This friandise of grilled gingerbread, bloc de foie gras and onion preserves provides a sophisticated snack during the aperitif. It’s delivered frozen.
Suspended fries at friturist
16-4-2013
Following the ‘Caffe Sospeso’ and the ‘Suspended Coffee’ we now spotted the ‘Suspended Fries’. Owner Eric Duhamel, of the snackbar Bompa in Brussels, is the initiator. His customers can buy one portion of fries for the price of two! They can leave the voucher they receive for social workers in the neighborhood or give them away to Brussels’ homeless people. The first week the friturists sold sixty portions ‘Suspended fries’ and thirty were claimed. There are several frituristen in Belgium who will follow the initiative (a Friturist is an owner of a snackbar in Belgium).
Pat & Mat water bottles
16-4-2013
The sustainable brand ‘Well Water’ celebrates its tenth anniversary with the introduction of a ‘Pat & Mat’ bottle. To get even the smallest children to drink water, their spring water is packaged in a handy bottle for small children’s hands, with a resealable cap. In addition Well Water works with Simavi to provide thousands of people in Malawi clean and safe drinking water in 2013.
Only Snapchat and Poke allowed
16-4-2013
Many dishes are photographed worldwide. There are more and more restaurants that no longer allow the use of instagram or camera’s. This is partly due to the inconvenience to other guests (flash for example) but also to the poor quality pictures that are spread across the net. Maybe the apps SnapChat and Poke are a solution to this problem. These apps enable users to share images that can only be viewed by the recipient for a few seconds before they ‘self-destruct’. As restaurant owner you can make a sign to indicate that you only allow your guest to take pictures with Poke & SnapChat ;-).
