Around the plate
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.
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.
London’s Waterhouse Restaurant in Shoreditch, offering seasonal food alongside a firm commitment to sustainability and environmental responsibility. A mini power station built into the restaurant converts water from Regent’s Canal into electric energy that heats and cools. Watch the video.
Restaurant Farma Kreaton (Meat Farm in Greek) is recently opened next to Fabrica Kreaton restaurant located in the center of the city of Komotini (Greece ). The architecture and interior design of both spaces are by Minas Kosmidis. In the case of Farma Kreaton, graphic designer Yiannis Tokalatsidis created the minimalist, hand-drawn graphics and cut-outs of cows, chickens and the scenery of the countryside, which indicate the work done and to-be done on the farm. The food served is typical Greek meat-based.
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
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.
London’s Waterhouse Restaurant in Shoreditch, offering seasonal food alongside a firm commitment to sustainability and environmental responsibility. A mini power station built into the restaurant converts water from Regent’s Canal into electric energy that heats and cools. Watch the video.
Restaurant Farma Kreaton (Meat Farm in Greek) is recently opened next to Fabrica Kreaton restaurant located in the center of the city of Komotini (Greece ). The architecture and interior design of both spaces are by Minas Kosmidis. In the case of Farma Kreaton, graphic designer Yiannis Tokalatsidis created the minimalist, hand-drawn graphics and cut-outs of cows, chickens and the scenery of the countryside, which indicate the work done and to-be done on the farm. The food served is typical Greek meat-based.
A good example of a hospitality promo film can look.
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