Chef kitchen art
Chef cook Dylan van Hirtum makes art with kitchen ‘waste’. A chef with passion for art, his website shows more of his artwork.
Chef cook Dylan van Hirtum makes art with kitchen ‘waste’. A chef with passion for art, his website shows more of his artwork.
Culinairy event agency Eat2Gather starts 24 May with CulyGay workshops & dine experiences. The workshops provide a relaxed environment for gays to meet other like minded people.
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
This digital wine thermometer looks chic on table. Besides the wine temperature, this device also suggests the ideal temperature of several wines.
Dominique Pierru spent three years perfecting the Snail Caviar. Once a year each snail lays a few hundred eggs of about 4 grams in total. To produce a kilogram of snail caviar, one needs about 260 carefully selected layings.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
In Rotterdam (The Netherlands) the Iizo sushi café prepares a robot to make only orange sushi for Queen’s Day. The sushi will be in orange shells made of soy or have a layer of orange fish eggs.
Hoppit is the first site which provides a dining-out search engine which filters its results based on the ambience of restaurants. Based in Manhattan and currently available in 25 cities in the US, each restaurant in the Hoppit database is tagged with one of ten “vibes” or types of atmosphere. These include ‘classy & upscale’, ‘hipster’, ‘romantic’ and ‘cozy & quaint’, among others.
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
Chef cook Dylan van Hirtum makes art with kitchen ‘waste’. A chef with passion for art, his website shows more of his artwork.
Culinairy event agency Eat2Gather starts 24 May with CulyGay workshops & dine experiences. The workshops provide a relaxed environment for gays to meet other like minded people.
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
This digital wine thermometer looks chic on table. Besides the wine temperature, this device also suggests the ideal temperature of several wines.
Dominique Pierru spent three years perfecting the Snail Caviar. Once a year each snail lays a few hundred eggs of about 4 grams in total. To produce a kilogram of snail caviar, one needs about 260 carefully selected layings.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
Not ready for a real insect snack? Try these lady bugs as appetizer!
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
In Rotterdam (The Netherlands) the Iizo sushi café prepares a robot to make only orange sushi for Queen’s Day. The sushi will be in orange shells made of soy or have a layer of orange fish eggs.
Hoppit is the first site which provides a dining-out search engine which filters its results based on the ambience of restaurants. Based in Manhattan and currently available in 25 cities in the US, each restaurant in the Hoppit database is tagged with one of ten “vibes” or types of atmosphere. These include ‘classy & upscale’, ‘hipster’, ‘romantic’ and ‘cozy & quaint’, among others.
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