Aukje Visser and Gerbrand Nicolai from Dokkum (The Netherlands) started with selling biological meat online. Even better, all the biological meat they sell comes from the Netherlands and their beef comes from farmers in Friesland they personally know. By using special techniques the entrepreneurs can guarantee that the meat is chilled for at least 48 hours and is sent by regular mail-order.
Buzzfeed made a video with an overview of the most populair midnight snacks after going out. The Netherlands isn’t mentioned, what is our most populair drunken dish?
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Not every restaurant is happy with guests who post food photos on Social Media. The photos are often blurry or improperly exposed whereby the dish looks unsavory. To give guests the opportunity to shoot professional photos, restaurant El Burro in South-Africa placed a portable light studio in the restaurant. Guests can choose various colored lights and once they have chosen the perfect mood lighting, they can take a photo and upload it on Instagram with #dinnercam. The device is developed by MWEB Wi-Fi network. Guests receive a free copy of their photo.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
In May Haagen-Dazs will introduce two special ice cream flavors in Japan. The ice cream brand comes with the surprising flavors carrot-orange and cherry-tomato. These ice creams contain only 8.5 percent milk fat and are a lot healthier. We already know juices with the flavor carrot-orange so why not ice cream? With these flavors the brand responds to the current hype of healthy food.
On 5 May people in Amsterdam eat together during the “Freedom meals”. In restaurants, parks, homes and on the streets of Amsterdam thousands of citizens share tables. Various organizations and initiatives connect people through food. There are five StreetDinners organized by Bite Me throughout the city, where fifty volunteers cook in ten kitchens and collectively serve it for the visitors of these local events. Next to that, a huge dinner is organized at the IJ (1000 pax) and in several other local dinners are organized in the districts, see this link (Dutch) for an overview.
In Rotterdam, the collaboration between Bjorn van Dijl and ‘Schmidt Zeevis Rotterdam’ resulted in culinary hotspot ‘Salt & Tasty’. The restaurant measures a hundred square meters and has a large outdoor terrace as well. Salt & Tasty is located opposite to the new Rotterdam Central Station, at the Kruisplein. The refrigerated display is daily filled with fresh fish by Schmidt Zeevis and there are various salads and sandwiches available in the restaurant.
The real WINE gums: no sweets for children but adult luxury food. Vinoos by AMS introduces edible wine in the shape of a wine gum. The real WINE gums are invented at the art academy and are now being produced. In July 2013 Vinoos AMS was selected as finalist of the Rabobank Entrepreneurship Award for ‘Best business plan in the Netherlands’. This innovative product contains natural ingredients, no animal substances and are vegetarian. The sweets come in two flavors: Merlot and Chardonnay. Nice to serve on a cheese platter in a restaurant, instead of a glass of wine. The real WINE gums will be available from May at the ‘Bijenkorf Flagstores’, the Bijenkorf web shop and through the web shop of 9-straatjes in Amsterdam.
The Diabetes Foundation and fund ‘Variatie in de Keuken’ (variation in the kitchen) challenged the chefs of Landal parks in the Netherlands to serve the healthiest and tastiest dish during the ‘Chefs’ Challenge’. Chef Tim Bosch of Landal Coldenhove surprised the jury and won the ‘Chefs’ Challenge’ with his main course and dessert. His main course of ‘skin fried mackerel filet with cauliflower couscous and coriander oil’ and his dessert ‘green tea with citrus, poached pear with vanilla yoghurt panna cotta’ will be on the menu at several Landal parks from June.
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Aukje Visser and Gerbrand Nicolai from Dokkum (The Netherlands) started with selling biological meat online. Even better, all the biological meat they sell comes from the Netherlands and their beef comes from farmers in Friesland they personally know. By using special techniques the entrepreneurs can guarantee that the meat is chilled for at least 48 hours and is sent by regular mail-order.
Buzzfeed made a video with an overview of the most populair midnight snacks after going out. The Netherlands isn’t mentioned, what is our most populair drunken dish?
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Not every restaurant is happy with guests who post food photos on Social Media. The photos are often blurry or improperly exposed whereby the dish looks unsavory. To give guests the opportunity to shoot professional photos, restaurant El Burro in South-Africa placed a portable light studio in the restaurant. Guests can choose various colored lights and once they have chosen the perfect mood lighting, they can take a photo and upload it on Instagram with #dinnercam. The device is developed by MWEB Wi-Fi network. Guests receive a free copy of their photo.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
In May Haagen-Dazs will introduce two special ice cream flavors in Japan. The ice cream brand comes with the surprising flavors carrot-orange and cherry-tomato. These ice creams contain only 8.5 percent milk fat and are a lot healthier. We already know juices with the flavor carrot-orange so why not ice cream? With these flavors the brand responds to the current hype of healthy food.
On 5 May people in Amsterdam eat together during the “Freedom meals”. In restaurants, parks, homes and on the streets of Amsterdam thousands of citizens share tables. Various organizations and initiatives connect people through food. There are five StreetDinners organized by Bite Me throughout the city, where fifty volunteers cook in ten kitchens and collectively serve it for the visitors of these local events. Next to that, a huge dinner is organized at the IJ (1000 pax) and in several other local dinners are organized in the districts, see this link (Dutch) for an overview.
In Rotterdam, the collaboration between Bjorn van Dijl and ‘Schmidt Zeevis Rotterdam’ resulted in culinary hotspot ‘Salt & Tasty’. The restaurant measures a hundred square meters and has a large outdoor terrace as well. Salt & Tasty is located opposite to the new Rotterdam Central Station, at the Kruisplein. The refrigerated display is daily filled with fresh fish by Schmidt Zeevis and there are various salads and sandwiches available in the restaurant.
The real WINE gums: no sweets for children but adult luxury food. Vinoos by AMS introduces edible wine in the shape of a wine gum. The real WINE gums are invented at the art academy and are now being produced. In July 2013 Vinoos AMS was selected as finalist of the Rabobank Entrepreneurship Award for ‘Best business plan in the Netherlands’. This innovative product contains natural ingredients, no animal substances and are vegetarian. The sweets come in two flavors: Merlot and Chardonnay. Nice to serve on a cheese platter in a restaurant, instead of a glass of wine. The real WINE gums will be available from May at the ‘Bijenkorf Flagstores’, the Bijenkorf web shop and through the web shop of 9-straatjes in Amsterdam.
The Diabetes Foundation and fund ‘Variatie in de Keuken’ (variation in the kitchen) challenged the chefs of Landal parks in the Netherlands to serve the healthiest and tastiest dish during the ‘Chefs’ Challenge’. Chef Tim Bosch of Landal Coldenhove surprised the jury and won the ‘Chefs’ Challenge’ with his main course and dessert. His main course of ‘skin fried mackerel filet with cauliflower couscous and coriander oil’ and his dessert ‘green tea with citrus, poached pear with vanilla yoghurt panna cotta’ will be on the menu at several Landal parks from June.
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