Since last Monday October 3rd, restaurant ‘De Open Keuken’ in Hilversum (in the Netherlands) starts serving meatballs, each Monday. Owners and brothers Cival and Jorick Jansen serve several meatballs, like the stroganoff ball, grandma’s ball or a spicy ball, accompanied with potatoes and vegetables, for € 6,= per dish.
This concept celebrates its first year, but this is still a nice concept to mention. The Spanish publisher ED Ediciones opened in December 2010 La Pizzateca in Madrid. This is a combination of a bookstore and pizzeria, where they sell books and serve homemade pizza. They have, for example, a menu called ‘menu de las letras’ where a pizza slice in combination with a book, cost you € 5,=.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
The Lapin Kulta Solar Kitchen is a temporary restaurant that uses solar energy to cook. Last yea,r the initiative traveled to Helsinki, Stockholm and Milano. The use solar heat creates an unique texture and tast. The cooks claim that it creates a whole new taste experience.
In the first weeks of October ( week of the taste) children from Dordrecht (The Netherlands) will attempt to cook a total of 1000 liters of soup. The main idea of this event is to get the children more into contact with healthy, fair, eco friendly and self made food. The event will be held across Dordrecht in association with several schools. The alternative translation of the Dutch saying ‘Dordrecht walks in the soup’ is ‘it goes totally wrong in Dordrecht.’
Pariya has introduced five luxurious cotton candy products. The Pashmak Persian Fairy Floss is introduced in vanilla, chocolate, saffron, pistachio and rose flavour. The sweet creations are a welcome addition to every dessert.
Haagen-Das will introduce an ice cream cake, developed by Dutch designer Kiki van Eijk. The cakes, Fleur de Glace, will be available in two flavours, Ice flower (Ijsbloem) and Sunflower (Zonnebloem). The Ice flower ice cream cake is made of vanilla ice cream, ‘speculoos’ (gingerbread) and caramel. The Sunflower is made of mango sorbet ice cream and macadamia nuts.
Baker Paul Bernsten and food historian Lizet Kruyff reintroduced an ancient recipe of the ‘pepernoot’. Kruyff has shared here experiences with the “pepernoten” online and started a revolution together with baker Brensen. After many trail and errors the “pepernoot” from the 18th century is finished. The “pepernoten” are now available at the website of baker Brentsen.
Hurricane Irene has done a lot of damage in the state of New York. Many farmers lost their harvest. To help these farmers and other casualties of the hurricane, over 100 restaurants in New York have donated 10% of their day revenue last Sunday. These revenues were donated to a charity fund that helps casualties from the hurricane Irene.
Douwe Egberts published an app for the smartphone that makes taking a break much more social. Users select a location, their friends, the time and send an invitation with the app. The selected friends will receive a message on their phone and let them know if they will attend or not. If you visit one of the d.e. shops with two friends and show your app(ointment) before the 14th October, your first coffee will be free of charge.
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
Since last Monday October 3rd, restaurant ‘De Open Keuken’ in Hilversum (in the Netherlands) starts serving meatballs, each Monday. Owners and brothers Cival and Jorick Jansen serve several meatballs, like the stroganoff ball, grandma’s ball or a spicy ball, accompanied with potatoes and vegetables, for € 6,= per dish.
This concept celebrates its first year, but this is still a nice concept to mention. The Spanish publisher ED Ediciones opened in December 2010 La Pizzateca in Madrid. This is a combination of a bookstore and pizzeria, where they sell books and serve homemade pizza. They have, for example, a menu called ‘menu de las letras’ where a pizza slice in combination with a book, cost you € 5,=.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
The Lapin Kulta Solar Kitchen is a temporary restaurant that uses solar energy to cook. Last yea,r the initiative traveled to Helsinki, Stockholm and Milano. The use solar heat creates an unique texture and tast. The cooks claim that it creates a whole new taste experience.
In the first weeks of October ( week of the taste) children from Dordrecht (The Netherlands) will attempt to cook a total of 1000 liters of soup. The main idea of this event is to get the children more into contact with healthy, fair, eco friendly and self made food. The event will be held across Dordrecht in association with several schools. The alternative translation of the Dutch saying ‘Dordrecht walks in the soup’ is ‘it goes totally wrong in Dordrecht.’
Pariya has introduced five luxurious cotton candy products. The Pashmak Persian Fairy Floss is introduced in vanilla, chocolate, saffron, pistachio and rose flavour. The sweet creations are a welcome addition to every dessert.
Haagen-Das will introduce an ice cream cake, developed by Dutch designer Kiki van Eijk. The cakes, Fleur de Glace, will be available in two flavours, Ice flower (Ijsbloem) and Sunflower (Zonnebloem). The Ice flower ice cream cake is made of vanilla ice cream, ‘speculoos’ (gingerbread) and caramel. The Sunflower is made of mango sorbet ice cream and macadamia nuts.
Baker Paul Bernsten and food historian Lizet Kruyff reintroduced an ancient recipe of the ‘pepernoot’. Kruyff has shared here experiences with the “pepernoten” online and started a revolution together with baker Brensen. After many trail and errors the “pepernoot” from the 18th century is finished. The “pepernoten” are now available at the website of baker Brentsen.
Hurricane Irene has done a lot of damage in the state of New York. Many farmers lost their harvest. To help these farmers and other casualties of the hurricane, over 100 restaurants in New York have donated 10% of their day revenue last Sunday. These revenues were donated to a charity fund that helps casualties from the hurricane Irene.
Douwe Egberts published an app for the smartphone that makes taking a break much more social. Users select a location, their friends, the time and send an invitation with the app. The selected friends will receive a message on their phone and let them know if they will attend or not. If you visit one of the d.e. shops with two friends and show your app(ointment) before the 14th October, your first coffee will be free of charge.
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