The Italian restaurant in the picture
4-10-2013
Unfortunately this article is only available in Dutch.
De Italiaanse restaurants kenden in 2013 de sterkste groei van alle restauranttypen in Nederland. Er kwamen 55 nieuwe Italiaanse restaurants bij. Over een periode van 5 jaar groeide het aantal Italiaanse restaurants met bijna 14%. Ook over een periode van tien jaar zien we een zelfde ontwikkeling met een aanwas van 576 bedrijven. Hierdoor nam het marktaandeel van Italiaanse restaurants de afgelopen tien jaar toe naar in totaal 12% van de totale restaurantmarkt. Deze positieve ontwikkeling wordt mede veroorzaakt door de opkomst van Italiaanse fast casual concepten. Desondanks staat de gemiddelde besteding onder druk. Dit blijkt uit het brancheonderzoek ‘Het Italiaanse restaurant in beeld’ van Van Spronsen & Partners horeca – advies uit Warmond. Bekijk het volledige artikel hier of download het onderzoek
Proefwerk
3-10-2013
We are full of prejudices when it comes to food, this unfortunately affects our kids as well. In their eyes something can instantly be disgusting or weird. At ‘Proefwerk’ children are challenged to do blind tastings and describe the taste of for instance a cucumber or a raisin. Because the children built up confidence during the tastings initiator Fleur Derogee often ends with exciting insect tastings. ‘Proefwerk’ takes place at the Future Food House during the World Food Festival in Rotterdam and starts every half hour on Wednesday from 13.00 – 17.00 o’clock.
Vegetables menu at restaurant De Keuken van Gastmaal
27-9-2013
Restaurant ‘De Keuken van Gastmaal’ in Utrecht, the Netherlands has a special 4-course vegetables menu. The restaurant chose to use vegetables from the region to promote the use of local products. It is the first restaurant in Utrecht that services a full vegetables menu. All dishes are presented with self-picket herbs. The restaurant is nominated for the best vegetarian dish of the Netherlands.
Healthier fries at Burger King
26-9-2013
Burger King has introduced a healthier version of the French fries in the United States. The SATISFRIES™ are French crinkle-cut fries and contain 40% less fat and 30% fewer calories. According to Burger King the SATISFRIES™ are healthier because they used another batter that absorbs less oil. To launch the healthier French fries, Burger King has started the campaign #WTFF (What The French Fry). Large French fry pods where placed in high traffic areas in New York City, Los Angeles and Chicago to encourage passersby to take pictures to post on social media using the hash tag #WTFF.
Cooking with licorice candy
26-9-2013
Lakrids and Cool green events are organizing a mini workshop with licorice candy on Saturday September 28th at the World Food Festival in Rotterdam. During the workshop you will discover the many possibilities of cooking with licorice. Lakrids has a wide collection of licorice products, from beer to syrups. With these products will be experimented during the cooking and baking. To conclude the workshop a special dish will be served with matching drinks.
Solo per Due
25-9-2013
Romantic diner for two? The smallest restaurant of the world ‘Solo per Due’ is located in the Italian town Vacone. The restaurant has only one table with two chairs and two red armchairs by a fireplace. Guests don’t have to wait long for the food and the attention of the staff is completely focused on the two guests. The restaurant is located in a building dating from the nineteenth century in a historic town. The location offers a beautiful view across the valley of olive trees. ‘Solo per Due’ offers exclusive Italian dishes for € 250,= per person, drinks excluded.
Edible flower with crystals
25-9-2013
Koppert Cress has introduced a new edible flower, the BlinQ Blossom®. The BlinQ Blossom® is a succulent herb with a salty taste and goes well with smoked meat or fish dishes. The flower has tiny crystals and is an eye catcher on a dish. The flower has its origin in South Africa and is year-round available. Watch the on James Bond inspired introduction of the flower.
Food tours
24-9-2013
Recently we published an article about Food Sherpas; local people who take tourist on a local culinary discovery tour. Food tours along local culinary hotspots for tourists are becoming more popular. Like in Washington culinary tours are given by companies. For example DC Metro Food Tours gives tours in 13 different neighborhoods in Washington. The food served during the tour are a reflection of both residents and the history of the area. During the Food Tours architecture, culture, history and food are combined. The website Skift published an interesting article about these food tours.
Flemish Kitchen Rebels
24-9-2013
From 1 October to 15 November for the fifth time, young talented chefs from Flanders will be promoted both domestically and abroad. 38 Young chefs were elected last year, but this year the jury selected 45 young chefs. As well as last year, people from 18 to 30 years can enjoy a three-course menu for € 45,=. The chefs will also be promoted abroad this to give an impression of the young Flemish gastronomy. This is an initiative by Vlaanderen Lekker Land and Tourism Vlaanderen, Horeca Vlaanderen and 5 Provincial touristic organisations.
How taste Umami?
19-9-2013
The Danish professor Ole Mouritsen will give a presentation about Umami in the Future Food House, part of the World Food Festival on Sunday 22 September. Ole Mouritsen is specialist in the field of Umami, the fifth taste after sweet, sour, salty and bitter. He will show the audience what Umami is by explaining the theory, giving examples from the Japanese kitchen and from fast food. Three Dutch chefs, Remco van Erp and Pepijn Schmeink (Restaurant Eendracht) and Hiroaki Yamamoto (restaurant Huson), will cook small dishes during the presentation to show the taste of the mysterious flavor Umami.
