Game workshop by Nestlé Professional and Sligro
14-9-2015
Nestlé Professional and Sligro put Dutch game on the menu with a wild harvesting and game workshop for chefs.
Game workshop by Nestlé Professional and Sligro
Sligro Food and Nestlé Professional have joined forces to let chefs discover the possibilities and culinary variations with Dutch wild boar. Recently eleven chefs from restaurants throughout the Netherlands got inspired during a wild harvesting workshop and wild clinic in Lingewaard. In addition, they were challenged to create combinations of wild boar and CHEF products. Game, and escpecially wild boar, gets more accessible by processing it and make for example a wild boar burger or hot dog with the meat.
Pulled Swine
“Game is the finest free-range meat there is. Guests often think that game tastes very strong, but that’s a misconception we would like to take away, “said Edwin Detering, culinary consultant at Nestlé Professional Food. “In addition, a local product such as Dutch wild boar now widely available. By putting accessible game dishes on the menu, the threshold for guests to discover new game is lowered. Think of a dish like a ‘pulled swine’ sandwich. ”
Edwin Florès
During the game clinic and wild harvesting workshop the chefs discovered the edible nature under the guidance of Edwin Florès, professional wild harvester and cookbook author. The score of the wild harvesting included wild mushrooms, fresh watercress and water mint. These were incorporated into the food from the game clinic.
Beautiful dishes from neck and shoulder
The chefs attended a deboning demonstration of a wild boar. It was explained how to prepare tasty dishes with the obsolescent parts. “The front part, including shoulder and neck, is used less frequently, but there are lovely dishes to be made of” Hein Willemsen, SVH Master Chef explains. “Through slow cooking at low temperature (sous-vide), the meat is very tender. A shoulder pad can be grilled after cooking and you can serve it with pasta and mushrooms. The neck piece can be cooked in a game sauce based on demi-glace. The taste of wild boar meat can be well combined with powerful sauces such as the CHEF red wine sauce or pepper sauce. A nice piece of meat such as a Dutch wild boar deserves to be combined with a high quality sauce or stock, like the products of the CHEF. ”
Deboning workshops
Earlier, we wrote about a deboning workshop for consumers by Gertjan Kiers at Julius Bar & Grill. A trend that we applaud to. Let us know if there are workshops like these organized in your neighbourhood or if you choose to organize one yourself.
SUSHISAMBA, a culinary mix of Japan, Brazil and Peru
9-9-2015
At restaurant SUSHISAMBA you can eat a unique blend of the Japanese, Brazilian and Peruvian cuisine.
We don’t know many restaurants in the Netherlands that combine a cultural coalition in one cuisine. We recently wrote an article about the Nikkei cuisine (Japanese & Peruvian Cuisine) and in reaction somebody wrote us about another great tri-cultural coalition namely SUSHISAMBA. This cuisine is created in the early 20th century when thousands of Japanese emigrants traveled to South America’s fertile soil to cultivate coffee plantations and find their fortune. In bustling cities like Lima in Peru, and São Paulo in Brazil, the integration of Japanese, Brazilian and Peruvian cultures flourished. The restaurant in London, nearby for us Dutchies, opened in 2012.
What to expect when dining out at SUSHISAMBA
Hearty moquecas and colorful seviches found a place at the table alongside simple miso soup and tender sashimi. SUSHISAMBA serves these traditional dishes, plus more inventive creations, including sawagani, tuna tataki and anticuchos. The restaurant in London is located at the Heron Tower. A private glass-walled express lift hurtles up the outside of Heron Tower, taking you 38 storeys above the city. Once you’re up there, SUSHISAMBA has a pretty impressive rooftop bar that’s open all year round. Check all the pictures for an impression of the restaurant and the menus on their website. Certainly a restaurant and rooftop bar with a view. The next time I visit London, I most certainly will visit SUSHISAMBA!
About SUSHISAMBA
SUSHISAMBA started in New York City in 1999. Samba Brands Management was founded by Shimon Bokovza, Matthew Johnson and Danielle Billera. The company operates SUSHISAMBA® restaurants in New York, Miami, Las Vegas, London and Coral Gables. In addition to SUSHISAMBA®, the group manages SUGARCANE raw bar grill® in Miami and Duck & Waffle in London. ^Marjolein
Food on the rails in the Panorama Rail Restaurant
8-9-2015
With the Panorama Rail Restaurant train lovers and enthusiasts of culinary cooking can enjoy a train ride in the West of the Netherlands and a dinner, every Saturday.
Every Saturday evening the Panorama Rail Restaurant offers a trip by train through the heart of the Netherlands with Amsterdam Centraal as starting point. The train takes you along typical Dutch villages, rural landscapes, the cities of Amsterdam, Rotterdam, The Hague, Haarlem, Gouda and the ‘Green Heart’ of the Netherlands.
The train
These dining cars from the sixties (the TEE trains Rheingold and Rheinpfeil panorama coaches) have a rich history and were originally used in European luxury travel industry. Recently they have been fully refurbished. The train can accommodate about 100 guests and has tables for two, four and six people. The historic trains of the Panorama Rail Restaurant comply with the strictest standards imposed from both the EU and the Environment and Transport Inspection.
The Panorama Rail Restaurant
The unique train restaurant is developed by Promo Rail, a leading provider of charter transportation by train in the Netherlands and Europe. The four courses menu which is served during the train ride will be specially developed by a Michelin-starred chef, each quarter another one. Currently by Edwin Soumang of restaurant One in Roermond. The menu of Edwin Soumang is based on the New Dutch Cuisine. The food is prepared and served by an experienced catering team led by Roland Vos of Buitenpoort Catering Amsterdam. Especially for tourists a nice way to see and taste a piece of Holland in two hours and three quarters.
The Vega Pop-up restaurant will be in Rotterdam in October
7-9-2015
From the first of October the Vega Pop-up restaurant will serve exclusively vegetarian and vegan dishes in their pop-up restaurant in Rotterdam for five days per week (Wednesday/Sunday). They will be in the ‘Westelijk Handelsterrein’ in Rotterdam for the entire month of October.
Why a Vega Pop-up restaurant?
Earlier we wrote about the initiative of, amongst others, Friedjof Kempenaar. They want to show the people in the Netherlands that the vegetarian kitchen is already far beyond the ‘Birkenstock’-image. They serve various small dishes to choose from the menu but you can also opt for a full evening menu. The dishes are served in the size of a ‘side dish’ so that you can taste even more … The wine list is vegan as well, which means that the wines are not filtered with the use of animal products.
Improve the image of the vegetarian and vegan cuisine
Vega Pop-up responds to the lack of good, but especially modern, vegetarian and vegan restaurants in the Netherlands. Through a variety of campaigns and food scandals, more and more people start eating ‘mindfully’ and sometimes even make the choice to eat vegetarian or vegan. At most restaurants the choice for these people is still poor. The Vega Pop-up is serving a trendy choice of vegan or vegetarian dishes and is having a cocktail bar and a DJ until the early hours on Friday and Saturday.
Royal De Ruijter opens pop-up sandwich restaurant in the Netherlands
4-9-2015
Royal De Ruijter opened its first sandwich restaurant in the Netherlands. In the 9 Streets district of Amsterdam, restaurant Struisvogel temporarily transformed into a cozy breakfast and lunch restaurant. The sandwiches restaurant is dedicated to special sandwiches and pastries. Guests can use various sandwich spread products of Royal de Ruijter to create their ultimate sandwich.
Two kinds of spreads
The reason for opening the pop-up sandwich restaurant is a recent research showing that most Dutch people eat a lot of bread, but vary only little with two types of spreads. Moreover, the sandwiches are routinely eaten in fifteen minutes according to the research. This while variety and attention are really important in enjoying food. Despite the popularity of the sandwich, it does not get the attention it deserves. With the restaurant Royal De Ruijter wants to change this and inspire people to make sandwiches special again.
Pay with #broodjebijzonder at sandwich restaurant
The sandwich restaurant in restaurant Struisvogel runs for one week from Friday 4 September onwards and is open between 9:00 and 14:00. Anyone can walk in from 9.00 am onwards for a creative selfmade sandwich until 10 September. Fresh bread, fruit and Royal De Ruijter products like Vlokfeest (chocolate flakes), aniseed sprinkles, Fruit- and Strawberry-Raspberry sprinkles, ‘Gestampte muisjes’ (crushed aniseed sprinkles) and Bebogeen are yours to use. There is no menu and no price list. Guests pay by sharing a photo of the creation on social media with #broodjebijzonder.
Broth-to-go at Brodo in NYC
3-9-2015
Broth is very popular, especially in those cities with very cold winters. Last year we’ve spotted Brodo in NYC at the end of wintertime. And as we’re all rethinking our winter menu’s it might be an idea to consider serving broth-to-go.
Broth-to-go instead of coffee-to-go
We already wrote an article about it last March, with the main focus on an European soup initiative in Montpellier (France) by chef Marc Veyrat, Urban Soup. At his soup place, guests can create their own soup. With the first week of bad weather in the Netherlands, we would like to inspire entrepreneurs to follow the example chef Marco Canora of Brodo gave us last winter and start serving broth-to-go during the cold days.
In NYC you go to the window of Brodo for a broth-to-go
Marco Canora started the trend of broth-to-go with his East Village take-out window dedicated to bone broth, offered in a few different varieties and served in a steaming paper cup for easy sipping. There are a handful of add-ins like bone marrow, fermented beet juice and fresh turmeric, plus a couple of more traditional soups too.
Check out Zagat’s interview with Marco Canora and reconsider serving broth-to-go this winter at your place, whether you’re a butcher, restaurant owner or a coffeeshop.
Eatsa affordable and healthy fast service restaurant
3-9-2015
Quick and affordable quinoa lunch in healthy fast service restaurant Eatsa in San Francisco.
Healthy fast service restaurant Eatsa
The fast service (lunch) restaurant Eatsa in San Francisco looks more like an electronics store than a restaurant. There is no staff to take orders and everything is fully automated. The founders of Eatsa promise faster, more nutritious, affordable and tastier meals. The prize will be attractive at $ 6.95 for all meals.
Quinoa
The meals are all based on quinoa (pronounced as Keen-wah). The founders have chosen for quinoa because it contains all the necessary proteins we need as human beings. The production of quinoa is a lot less damaging to the environment than animal proteins.
Order
The meals can be ordered on a touch screen, once your food is ready your name appears on one of the glass cabinets and you can grab it. This video of TechCrunch shows how it works. The restaurant is located at 121 Spear Street in San Francisco and is open weekdays from 11:00 to 17:00 hours.
Keenwawa and fast food experience engineering
Eatsa is the first project of Keenwawa, a Silicon Valley start-up that focuses on quinoa. By making use of nutritional science and extensive use of software they want to apply so-called ‘fast food experience engineering’ to raise awareness and accessibility of alternative food sources.
Restaurant Kaat Mossel celebrates its 25th anniversary with a unique mussel dish
2-9-2015
Unique mussel dish and numerous festivities at restaurant Kaat Mossel Rotterdam for their 25th anniversary.
Chef cook Ron Hirt and his spouse and hostess Marie-Claire, celebrate the 25th anniversary of their restaurant Kaat Mossel in September. A fact that is celebrated in a festive manner in this restaurant in Rotterdam, which is famous for its timeless atmosphere, fair food and the recognizable faces.
Restaurant Kaat Mossel is throwing a party in September
While Rotterdam is on international lists as an über trendy city, the nostalgia is cherished at mussel restaurant Kaat Mossel. That’s where the attractiveness lies of this ‘gezellige’ (sociable, cozy) restaurant. The unpolished interior with numerous portraits of the 18th century mistress of mussels: Kaatje Mossel. The restaurant breathes characteristic temperament for which guests keep coming back for decades now. Throughout the month of September, the 25th anniversary is celebrated exuberantly. During the National Mussel Week from 29 August until 6 September 2015, there is a special three-course mussel menu for the price of € 25,= (for the 25th anniversary). And from 1 September all mussel dishes from the menu will be served at the price of € 19,90. The price refers to the birthdate of restaurant Kaat Mossel in 1990. This autumn they will present ‘The Golden Mussel’ in a playful way to a famous person who has done something great for the city Rotterdam. And as a sensational extra blow a mussel dish was created.
Unique mussel dish: mussels à la Kaat Mossel
The chef has created a new unique mussel dish: Mussels with fennel and thyme by the name of ‘Mussels à la Kaat Mossel’. Two kilos of the highest quality mussels from Schmidt Zeevis with fennel, parsley, garlic, thyme, olive oil, butter and white wine, all prepared in the wok. Guests will also get the recipe to take home.
Inspiration
Great idea to create a special dish for an anniversary and to give your guests the recipe to take home. We wish Chef Ron and his spouse Marie-Claire lots of fun with their anniversary celebrations in September.
Van Dobben Corner in Amsterdam Arena
1-9-2015
At the first tier of the Amsterdam Arena, behind the F-side, opened the first ‘Van Dobben’ Corner. As from this footbal season, the beef croquettes, bitterballs (small round croquettes, famous in The Netherlands) and rolls with the Van Dobben veal frikandel or the Van Dobben luxury cheese soufflé are no longer only available at mobile snack carts. The Van Dobben Corner also serves: a ‘Van Dobben’ sausage roll and a special meatball roll with Hellmann’s Honey Mustard Sauce.
Van Dobben Corner
The first Van Dobben Corner just opened before the first home game of Ajax and was officially opened by former Ajax player Johnny Rep. There are already plans for several Van Dobben Corners in the Arena. Hans van der Linden, Catering Club and director Frank Visser, Commercial Director of Van Dobben are happy with their successful co-creation and have plans for more Van Dobben Corners in the Amsterdam Arena.
Mix and match your favorite chips with a sandwich at Mr. Crisp
28-8-2015
Mr. Crisp is England’s first crisp sandwich shop supplying over 35 varieties of crisps to enjoy. It’s a shop in West Yorkshire, entirely devoted to the art of potato chip sandwiches.
At this moment in time the most new concepts we spot are preparing healthy foods or intent do it. But with every survey we take, people often admit not to have too much eye for the healthy cuisine when dining out. Potato chips in sandwiches is new to me! I did notice small bags of crisps served with sandwiches in the United Stated, but I always thought it was meant to eat them on the side. It seems that people put the potato chips on top of the sandwiches to add a crunchy bite to the sandwich.
Mr. Crisp
Marc Pearson, owner of Mr. Crisp, was inspired by a similar shop in Belfast and he offers 35 different varieties of chips and an extensive sandwich menu, tea and baguettes according The Daily Mail. Mix and match your own favorite flavour combinations in your ultimate crispy sandwich.
