Spanish importer Saborea introduces the first orange wine to The Netherlands. The BURNARJ wine is made with oranges from Vega del Guadalquivir in Andalusia. The alcohol percentage varies from 7 % in the light Semiseco to 11% in the Brut Nature, Brut and normal Semiseco.
Michael Lamotte is a photographer from San Francisco that makes black-and-white pictures from products from small, local producers along with a link to both the vendor and the source, hence the name. On the website ‘From the source’ you can find some more of his creative food photos.
At Horecatrends.com we regularly organize trend presentations. Recently we were invited by Our Common Food to inspire the teams. Take a look at the (Dutch) Prezi presentation here.
Kimchi are fermented vegetables and pastes, which are eaten in South Korea as a side dish. The lactic fermentation ensures strong tastes and odors, similar to the “fifth taste” of umami, the natural flavor enhancer in Japanese dishes. Kimchi is the fifth taste of the Korean cuisine. This is taken to Belgium by two star chef Sang-Hoon Degeimbre, born in South Korea, but raised in Belgium. He uses Kimchi in his French-oriented cuisine for the Korean accents.
Koppert Cress added two new products to their assortiment. The Floregano gives you the delusion being the Mediterranean and the Capersita is with its beautiful yellow, green and red color especially decorative.
Restaurateur Andrew Tarlow and chef Sean Rembold recently opened Reynards inside the Wythe Hotel in Williamsburg (New-York). The restaurant features a wood-fired oven and grill, and serves American breakfast, lunch, and dinner. Are you going to NY this summer? Zagat provides an overview of the 10 ‘hottest’ new restaurants in this article.
Around the world in 5 Meals with SPG (Starwood Preffered Guest). Choose five of their worldwide restaurants. Register as member and join the action. Especially the integration of Google maps is very nicely done.
The Restaurant Umamicatessen is a new concept from Umami Burger and is inspired by international street bazars and classic American delicatessen. The restaurant has five different kitchens with chefs from around the country. Are you going to visit Los Angeles this summer? Zagat gives an overview of the 10 ‘hottest’ new restaurants in this article.
This summer, World of Hyatt is teaming up with Reese’s Book Club and Under Canvas to launch Camp Unwritten – a unique, storybook-inspired glamping adventure read more
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends 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
Spanish importer Saborea introduces the first orange wine to The Netherlands. The BURNARJ wine is made with oranges from Vega del Guadalquivir in Andalusia. The alcohol percentage varies from 7 % in the light Semiseco to 11% in the Brut Nature, Brut and normal Semiseco.
Michael Lamotte is a photographer from San Francisco that makes black-and-white pictures from products from small, local producers along with a link to both the vendor and the source, hence the name. On the website ‘From the source’ you can find some more of his creative food photos.
Delicious eating at Dutch organic farms on 23 and 24 June.
At Horecatrends.com we regularly organize trend presentations. Recently we were invited by Our Common Food to inspire the teams. Take a look at the (Dutch) Prezi presentation here.
The conference Meerwaarde 2.0 is only available in Dutch.
Kimchi are fermented vegetables and pastes, which are eaten in South Korea as a side dish. The lactic fermentation ensures strong tastes and odors, similar to the “fifth taste” of umami, the natural flavor enhancer in Japanese dishes. Kimchi is the fifth taste of the Korean cuisine. This is taken to Belgium by two star chef Sang-Hoon Degeimbre, born in South Korea, but raised in Belgium. He uses Kimchi in his French-oriented cuisine for the Korean accents.
Koppert Cress added two new products to their assortiment. The Floregano gives you the delusion being the Mediterranean and the Capersita is with its beautiful yellow, green and red color especially decorative.
Restaurateur Andrew Tarlow and chef Sean Rembold recently opened Reynards inside the Wythe Hotel in Williamsburg (New-York). The restaurant features a wood-fired oven and grill, and serves American breakfast, lunch, and dinner. Are you going to NY this summer? Zagat provides an overview of the 10 ‘hottest’ new restaurants in this article.
Around the world in 5 Meals with SPG (Starwood Preffered Guest). Choose five of their worldwide restaurants. Register as member and join the action. Especially the integration of Google maps is very nicely done.
The Restaurant Umamicatessen is a new concept from Umami Burger and is inspired by international street bazars and classic American delicatessen. The restaurant has five different kitchens with chefs from around the country. Are you going to visit Los Angeles this summer? Zagat gives an overview of the 10 ‘hottest’ new restaurants in this article.
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