RIJKS® at Rijksmuseum
29-10-2014
On 1 November 2014, the RIJKS® restaurant of the Rijksmuseum in Amsterdam will open. The restaurant is located in the redesigned Philips wing, the final renovated wing of the museum. The restaurant will be open 7 days a week for lunch and dinner, has 140 seats, a separate room for 36 guests and a terrace with 130 seats. There is a separate entrance to the restaurant on outside of the Rijksmuseum. RIJKS® is a joint venture of Vermaat Groep and the Rijksmuseum.
Responsible for the interior; Paul Linse
For the RIJKS® designer Paul Linse used a mix of materials such as bronze, oak, marble, blue steel and suede. This gives the restaurant it’s cool and stylisch character in combination with the design furniture. Paul Linse was previous responsible for the interior design of various stations in the Netherlands, like Rotterdam Central Station and multiple projects at Schiphol.
The chefs; Joris Bijdendijk, Wim de Beer and Jos Timmer
Joris Bijdendijk is responsible for the kitchen team of Restaurant RIJKS®, that each season will be inspired by an international guest cook. Margot Janse from South Africa kicks off in January. The focus of the restaurant lies on Dutch products with inspiration from the exotic flavors that influenced the Dutch cuisine through the centuries. The chefs share the Slow Food mindset and have used products from The Ark of Taste in their dishes. Inspiring: At the restaurant a ‘RIJKS TABLE’ is served, check out the menu on the website to learn more about this. We are looking forward to future RIJKS TABLES inspired by the guest cooks and wish Joris Bijdendijk and his team a lot of fun and success at the RIJKS® in the Rijksmuseum.
Central Park by Ron Blaauw
23-10-2014
Restaurant and boutique hotel Savelberg will be transformed into Central Park by Ron Blaauw. The hotel and restaurant is located in the historic building ‘Vreugd en Rust’ (Joy and Peace), in the green area of Den Haag-Voorburg. With the arrival of Ron Blaauw as chef they chose for a new culinary formula. The restaurant concept is inspired by the accessible formula of his successful Gastrobar (*) in Amsterdam.
Central Park by Ron Blaauw
Culinary entrepreneur Carsten Klint is the new owner of the historic building. Along with Ron Blaauw he turns it into an affordable, culinary meeting spot: “from Picnic to Château Petrus.” The new name devised Carsten Klint with Perry Valkenburg, President Europe and COO International TBWA Worldwide, and this name emphasizes the new concept and its focus points: surprising, innovative and international. Currently the building is thoroughly restyled and adapted to today’s spirit, but with respect for the monumental details. Early November the doors of Central Park by Ron Blaauw will be opened.
Last summer we experienced in Napa Valley in California, how much fun it is to combine wine tastings, small dishes and picnics. Several wineries offer this option in their gardens. Great that a ‘culinary responsible’ picnic will be possible next year in Central Park by Ron Blaauw. We wish Carsten Klint and Ron Blaauw success with their new business! ^Marjolein
Sausage atelier of Brandt & Levie by crowdfunding
22-10-2014
Jiri, Geert and Samuel of Brandt & Levie sausage makers started more than three years ago their own sausage shop. This autumn Brandt & Levie want to move to the ‘Houthavens’ in Amsterdam, here they want to make one of their dreams come true. They want to open their own sausage atelier consisting of a work area and a small butcher shop. The workarea is a place where guests can make their own sausage and where new experiments can be seen, smelled and tasted. They want to give workshops, receive schools and organize events to inspire others to make their own sausage. At the small artisan butcher, products can be tasted and purchased.
Opening ‘The Butcher’ in de ‘Foodhallen’ in Amsterdam
21-10-2014
The successful burger concept ‘The Butcher’ opens its second location today, 21 October 2014, in the Foodhallen in Amsterdam. ‘The Butcher’ is a stylish bar serving only top-quality burgers. The burgers are prepared on the spot and made with fresh ingredients. For example, the chefs choose to work only with the best quality meat, fresh vegetables, homemade buns and their signature sauces.
Two years ago, ‘The Butcher’ opened its doors on the Albert Cuyp market in Amsterdam. After the great success of this branch, now a second location opened in Amsterdam West.
More and more great initiatives open in de the Foodhallen in Amsterdam. Earlier, we wrote about the opening of Brasserie Halte 3 in the Foodhallen.
Share the taste of Vadouvan of Jonnie Boer
20-10-2014
From 6 to 12 October home cooks could win a special prize by sharing the taste of Vadouvan by Jonnie Boer with their neighbors. The 20 home cooks who shared the most meals with Vadouvan, won a cooking workshop at the Librije(***) worth of € 95, -. The workshop will take place at the end of this year and gives the winners the opportunity to cook in a professional kitchen. During the workshop, the 20 winners will prepare three dishes featuring the Vadouvan spices of the ‘Original Spices’ line by Jonnie Boer. The master chef himself will provide the winners with tips and preparation techniques.
Hufterproof concept: the BurgerBar
16-10-2014
In 2013 a burger bar was developed near the ‘PaintballStrand’ (Paintball Beach) in Ermelo. The bar is located near the water and has the relaxing atmosphere of a beach club. The wooden furniture provides the BurgerBar its rough edge which fits well with a concept like paintball. The BurgerBar serves a large 100% beef burger of 180 gram on a sesame bun with melted cheddar cheese, crisp lettuce, fresh tomatoes and onions as specialty. The burgers are served with thick fries in wooden crates. Besides the burgers other food & drinks are served in the crates as well. A special feature of the concept is that a discount is given for large orders: a crate for multiple people is less expensive then when ordered individually.
The concept of the burger bar was developed in 2013 by the Van Spronsen & Partners Group and has been implemented in a monumental farm in Ewijk as well.
The first CUP espressobar opened with help of crowdfunding
16-10-2014
After a successful crowdfunding campaign the first CUP (Coffee Unites People) espresso bar opened in Voorburg on 18 October. The espresso bar is an addition to mobile capuccinobar, MobiCcino, which has been active since 2004. Guido Dam, owner of the MobiCcino and Mario van Andel, passionate barista and manager of the first CUP, noticed that there is an increased demand for quality tea and coffee and a set location to get it. The CUP espresso bar is a place in the neigborhood where you meet with neighbors, friends and business associates, or where you treat yourself with a delicious coffee. You can also buy fresh ground coffee beans.
Why crowdfunding?
The gentlemen have chosen crowdfunding as a way to obtain money because this caused a direct involvement of investors in the neighborhood. For example: the local barber and real estate agent have to opportunity to invest in the neighborhood straight away. In total, an amount of € 50,000,- was collected.
We already wrote about the CoffeeQube of MobiCcino before.
Restaurant W36: Mixing flavors like music
15-10-2014
With the opening of restaurant W36, Amsterdam gained a unique culinary experience. By the motto ‘Mixing flavors like music’ W36 is a place where different flavors and styles mix. This is reflected in the menu, what a mixture is of different cuisines, and in the interior, where the contemporary design is combined with raw materials such as steel, wood, leather and glass.
Restaurant Vermeer wins Global Real High Tea Challenge
15-10-2014
On 13 October, Dutch teams challenged each other at the Miele Inspirience Centre at Vianen for a ticket into the final of the Global Real High Tea Challenge. The team of Restaurant Vermeer won the Dutch tea competition and received a seven-day tour in Sri Lanka and a ticket for the Global Real High Tea Challenge in Sri Lanka in 2015. The winning recipe will be mentioned in the Dilmah High Tea recipe book as well. Last year the Amstel Hotel Amsterdam won, which assured them the first spot in the international final in 2015.
ShakingSupper at Supperclub Amsterdam
14-10-2014
Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
(c) Erik Smits
(c) Erik Smits
RIJKS ® Chefs. Vlnr.: Jos Timmer, Joris Bijdendijk en Wim de Beer. (credits: Erik Smits)
