From 14 May cooks in restaurant can experiment for free with a new concept for eating out of of home: the Dutch Ik durv! (English for I dare) The dishes of ‘durv’ contain herbal alternatives for meat. The concept stands for variation, nutritious, surprising and responsible. The cooks can order a sample pack until the 30th of June. The challenge for the chefs is to made a neat dinner with the sample pack.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
Conference hotel Kapellerput has developed a new meeting concept. This new concept consists of a workspace for about 12 persons which can be devided and three Creationrooms. These rooms have their own atmosphere and colours (blue, red and green). The room features a glasswall for brainstorming, an interactive projector, a Bang & Olufsen docking station, WiFi and modern high-tech lighting technology. In addition they serve brainfood and drinks.
The Flemish cinemas play the film ‘Comme un Chef’. It is a French culinary comedy. A man dreams of a successful and big restaurant, unfortunately this is not financially feasable. One day he meets a great chef which creates new opportunities… The film is in the Dutch cinemas from 26 July.
Alinea chefs prepared a new lamb course comprised of 86 individual components. Great video.
At May the 18th (the 4th day of the NY Burger Week) there is a party at Beekman’s Beer Garden Beach Club, located on the East River (mentioned as a Piergarten by Thrillist, we don’t have a piergarten in Europe). We read the announcement on Twitter. We saw inspiring pictures on Thrillist. Would the name Beekman indicate an owner with a Dutch background?
This weekend I made sweet potato fries, we don’t really see these fries at the Dutch menu’s. And they taste great! So we hope some restaurantowners see my call as a challenge. ^Marjolein
Fast, healthy, full of flavor and typical Korean is the chain Bibigo. Here the guests can choose in 4 steps how they want their typical Korean bibimbap. Beautifully styled restaurants, menus, to-go packaging and clothing make it a successful formula. Curious for more trends and inspiration from always–eating Seoul? Come to the inspiration session on 31 May by food designer Marielle Borderwijk and packaging designer Nina Rosens in Utrecht (the Netherlands). You can register here.
Dinner of Hope is a new initiative of Orange Babies and ambassador Herman den Blijker. Everybody was asked to organize a dinner with family and friends at home, to raise money for Orange Babies on Friday 11 May. The motto ‘put something beautiful on the table’ refers to a beautiful set table but also to the relationship with others. It is a Dutch initiative only.
This laser cut seaweed is developed by international ad agency I&S BBDO for the umino laser seaweed shop. There are 5 designs: ‘sakura’ (‘cherry blossoms’), ‘mizutama’ (‘water drops’), ‘asanoha’ (‘hemp’), ‘kikkou’ (‘turtle shell’) and ‘kumikkou’ (‘tortoise shell’). Based on the elements of the Japanese history and Japanese symbols.
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
From 14 May cooks in restaurant can experiment for free with a new concept for eating out of of home: the Dutch Ik durv! (English for I dare) The dishes of ‘durv’ contain herbal alternatives for meat. The concept stands for variation, nutritious, surprising and responsible. The cooks can order a sample pack until the 30th of June. The challenge for the chefs is to made a neat dinner with the sample pack.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
Conference hotel Kapellerput has developed a new meeting concept. This new concept consists of a workspace for about 12 persons which can be devided and three Creationrooms. These rooms have their own atmosphere and colours (blue, red and green). The room features a glasswall for brainstorming, an interactive projector, a Bang & Olufsen docking station, WiFi and modern high-tech lighting technology. In addition they serve brainfood and drinks.
The Flemish cinemas play the film ‘Comme un Chef’. It is a French culinary comedy. A man dreams of a successful and big restaurant, unfortunately this is not financially feasable. One day he meets a great chef which creates new opportunities… The film is in the Dutch cinemas from 26 July.
Alinea chefs prepared a new lamb course comprised of 86 individual components. Great video.
At May the 18th (the 4th day of the NY Burger Week) there is a party at Beekman’s Beer Garden Beach Club, located on the East River (mentioned as a Piergarten by Thrillist, we don’t have a piergarten in Europe). We read the announcement on Twitter. We saw inspiring pictures on Thrillist. Would the name Beekman indicate an owner with a Dutch background?
This weekend I made sweet potato fries, we don’t really see these fries at the Dutch menu’s. And they taste great! So we hope some restaurantowners see my call as a challenge. ^Marjolein
Fast, healthy, full of flavor and typical Korean is the chain Bibigo. Here the guests can choose in 4 steps how they want their typical Korean bibimbap. Beautifully styled restaurants, menus, to-go packaging and clothing make it a successful formula. Curious for more trends and inspiration from always–eating Seoul? Come to the inspiration session on 31 May by food designer Marielle Borderwijk and packaging designer Nina Rosens in Utrecht (the Netherlands). You can register here.
Dinner of Hope is a new initiative of Orange Babies and ambassador Herman den Blijker. Everybody was asked to organize a dinner with family and friends at home, to raise money for Orange Babies on Friday 11 May. The motto ‘put something beautiful on the table’ refers to a beautiful set table but also to the relationship with others. It is a Dutch initiative only.
This laser cut seaweed is developed by international ad agency I&S BBDO for the umino laser seaweed shop. There are 5 designs: ‘sakura’ (‘cherry blossoms’), ‘mizutama’ (‘water drops’), ‘asanoha’ (‘hemp’), ‘kikkou’ (‘turtle shell’) and ‘kumikkou’ (‘tortoise shell’). Based on the elements of the Japanese history and Japanese symbols.
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