The owners of the foodhall Eataly in New York do invite President Obama to visit. They have a banner hanging in their foodhall with the invitation to come and toast at his 50th birthday with a 1961 Barolo. An original way to invite a President! A beautiful food hall by the way where you can eat Italian food and buy it!
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.
Auberge Saint-Gabriel, with Chef Eric Gonzalez, serves his version of lemon pie per inch. The pie is cut at the table, and tastes delicious.
Although an old-fashioned dessert Baked Alaska remains delicious and we don’t understand why it isn’t served more often! Steakhouse Harbour Sixty in Toronto serves it with all the right ingredients and at the table! At all the tables they served it while we were there, it looked like a small party!
BBDO Canada has launched a campaign for Swiss Chalet in february. Swiss Chalet is known in Canada for their roasted chicken. They started a The Rotisserie channel, where one can watch rottisserie chicken 24 hours a day, 7 days a week. The mere announcement created a lot of free publicity, it was broadcasted in several newsshows, they were trending topic on Twitter, etc. While we Europeans are buying fireplace CD-ROMs – in America and Canada they have a fireplace channel and of course the step to Rotisserie Channel is smaller then.
We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Another marketing campaign of Ben & Jerry’s. Invent a name for a new flavor, a name that has a relationship with something you want to improve at this world. For the winning name an amount of € 10.000, – will be donated to charity that matches the name. Ben & Jerry’s lovers in the Netherlands may choose from the entries.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you 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
The owners of the foodhall Eataly in New York do invite President Obama to visit. They have a banner hanging in their foodhall with the invitation to come and toast at his 50th birthday with a 1961 Barolo. An original way to invite a President! A beautiful food hall by the way where you can eat Italian food and buy it!
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.
Auberge Saint-Gabriel, with Chef Eric Gonzalez, serves his version of lemon pie per inch. The pie is cut at the table, and tastes delicious.
Although an old-fashioned dessert Baked Alaska remains delicious and we don’t understand why it isn’t served more often! Steakhouse Harbour Sixty in Toronto serves it with all the right ingredients and at the table! At all the tables they served it while we were there, it looked like a small party!
BBDO Canada has launched a campaign for Swiss Chalet in february. Swiss Chalet is known in Canada for their roasted chicken. They started a The Rotisserie channel, where one can watch rottisserie chicken 24 hours a day, 7 days a week. The mere announcement created a lot of free publicity, it was broadcasted in several newsshows, they were trending topic on Twitter, etc. While we Europeans are buying fireplace CD-ROMs – in America and Canada they have a fireplace channel and of course the step to Rotisserie Channel is smaller then.
We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Another marketing campaign of Ben & Jerry’s. Invent a name for a new flavor, a name that has a relationship with something you want to improve at this world. For the winning name an amount of € 10.000, – will be donated to charity that matches the name. Ben & Jerry’s lovers in the Netherlands may choose from the entries.
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