The Food Line-up guerrilla campaign Amsterdam
The Dam square in Amsterdam is the centre of a guerrilla campaign by foodtrucks on the World Food Day October 16th. From 12.30 to 13.30 o’clock the trucks serve a free lunch to get attention for the lack of food diversity on the streets of the capital. Most of the mobile food stands sell hotdogs or ‘oliebollen’ (deep-fried dough). The Food Line-Up and its initiator Lotte Wouters want to motivate the government to take the New York policy for food trucks as an example. The streets in New York provide a huge diversity of food trucks that are used by all social classes and backgrounds.
Now or never creation BAUT in Amsterdam
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
Blown Away classical and electronic music @ warehouse 010
On Saturday the 13th of October the Rotterdam Philharmonic Orchestra, techno producer Secret Cinema and Ted Langenbach join forces during the Advanced Music Fest Blown Away. At about 100 musicians and another 100 performers will combine classical and electonic music in the Rotterdam harbor area during an explosive creative and visually attractive evening.
Special K Tweet Shop
In London consumers found the first Tweet Shop of Special K. When consumers posted a twitter-message about the new snacks of Special K, they received a bag of one of the new tastes.
Last summer the roof terrace of the Netil360 building in Hackney (London) was often a bubbley scene. Asher Charman organized ‘Hottub Cinema’ nights, where people enjoyed cinema and champagne from inflatable hot tubs.
Meatballshop in Belgium, Balls & glory
Tv-Chef Wim Ballieu wants to start a chain of meatballshop. He started a pop-up store in Gent at the Sint-Jacobsnieuwstraat in April. The balls – made from the meat from the butcher shop of his father – are filled with creative fillings such as chervil and pancetta, foie gras and even crab. You can eat in the shop and take-out the balls, they are served with ‘stoemp’ (mashed potatoes) or a salad. The balls are very popular; the pop-up setting is changed to a permanent settlement. Furthermore, a branch in Bruges will be opened and a pop-up version will open in Antwerp. We already wrote about The Meatball Shop (NY) and Monday, meatball day at restaurant ‘De Open Keuken’ in Hilversum.
Muru, the first pop-down restaurant
In September 2012, the world’s first pop-down restaurant will open in a unique mining environment in Tytyri, Lohja. The restaurant is located 80 meters below the ground and during the evening you can go as down as 350 meters underground. The journey to the depths of the Earth is made using KONE’s test laboratory lifts. Chosen as restaurant of the year 2012 in Finland, Muru will bring its unique atmosphere, delicious food and excellent staff to Tytyri for two weeks. Down-to-earth food will be on offer in Muru’s signature style, in the spirit of a “mining canteen”.
We Are Scientists band contest at Aloft Hotels
Aloft Hotels & We Are Scientists have joined forces to present the ultimate musical challenge for unsigned bands. After sending in a demo your band can be invited to play a gig at Aloft Hotels in London, Brussels or Abu Dhabi. ‘We Are Scientists’ will watch the highlights from the gigs and choose one band to join them at the Aloft Sessions in London. They’ll help that band write and record a track in a pop-up studio within 12 hours. It’s all streamed live and direct for the world to see on Facebook. The winning band, plays their new track live at The Aloft Hotel, London.
Boxpark NDSM in Amsterdam
In the summer of 2013, Boxpark NDSM will open its doors on the NDSM wharf in Amsterdam. This is a pop-up shopping mall, consisting of containers, a variant of the London Boxpark Shoreditch. The containers will feature mostly fashion stores, but as well eateries, theatre and a cinema. The stores will be opened only during the weekend, but probably non-stop for 48 hours.
‘Antwerpen Proeft’ (Antwerp Tastes) is Belgium’s culinary highlight this summer. Chefs with a 15+ ranking in the Gault&Millau BeLux will cook all-in arrangements as well as bites for visitors. The Chéfs that participate this year are Viki Geunes (‘t Zilte), Wouter Keersmaekers (De Schone van Boskoop), Axel Colonna-Cesari (Centpourcent), Dave De Belder (De Godevaart) and Kaasaffineurs Michel Van Tricht & Zoon (cheese and beer pairing experts).
Next to the prominent chefs there are local and artisanal products like hand made Moon Pops ice creams.