Delirium Café opens in Amsterdam

3-9-2014

The famous Delirium Café opens its doors in Amsterdam on 18 September. The Delirium Café is worldwide known to beer lovers. The café originated in Brussel and is known for its amount of different beers. In 2014 the café made it to the Guiness Book of Records with a variety of 3200 beers. The establishment in Amsterdam starts ‘modest’ with 500 different kinds of national and international beers. It will be located in a characteristic property at the Piet Heinkade. Guests can eat there as well, the kitchen serves simple but qualitative dishes. Soon a Delirium boat will float through the canals of Amsterdam. The boat transports guests from and to the Delirium café.

The Bacon Bullets

3-9-2014

NEXTDELI is a new player in the field of food concepts and introduced new products: The Bacon Bullets and The Bacon Balls. The products are inspired on the Dutch well-known ‘Kroket’ and ‘Bitterbal’ and have a bacon flavour. The Bacon Balls and Bullets distinguish themselves from the ‘Kroket’ and ‘Bitterbal’ in three ways: ‘The Crunch’, ‘The Bacon’ and ‘The Taste’. The products have a special crunch because of the use of American breadcrumb. The Bacon can be tasted in the creamy filling and the Taste refers to the spicy aftertaste. The products are made of organic bacon and no additives and preservatives are added. A special sauce is developed to replace the mustard that is usually used with ‘kroketten’ and ‘bitterballen’. The Gunshot sauce looks a lot like a mustard-sauce, but has a sweet touch from honey and a touch of BBQ.

Cooking at the beat of dance music

2-9-2014

Dance festival Tomorrowland was held on the 19^th, 20^th, 26^nd and 27^th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.

The rest of the publication is only available in Dutch

Arancini: Italian ‘bitterballen’

2-9-2014

This summer we’ve eaten the Italian dish Arancini in the bar of restaurant Filini at the Radisson Blu Aqua Hotel in Chicago. We ate this dish several times in Italian restaurants in America and Australia, but the few times I was in Italy, I haven’t seen it on the menu. Although the dish is probably served there as well. I have not seen this dish in the Netherlands before, although it is a simple dish to make. The dish consist out of deep fried balls of risotto with mozzarella cheese and smoked ham in the middle. A simple and delicious starter and because of the Dutch association with the ‘bitterballen’ it could become very popular in the Netherlands as well ^Marjolein van Spronsen

The Crab Shack Wellington

1-9-2014

In the Netherlands we have a lot of beautiful local products, but if we see the crabs and lobsters that are served at The Crab Shack in Wellington we are a bit jealous. The Crab Shack is a casual restaurant with a coastal/Cape Cod theme. With their location at the waterfront the restaurant serves mostly seafood and especially crabs as ‘Nelson Paddle crab’, ‘Jonah crab’ and the red ‘King crab’. They also serve meat dishes as ‘the Shack Steak’ and the ‘Kiwi pepper lamb rump’. Besides that the dishes on the menu are very affordable, the restaurant has daily specials too such as ‘Mussel Madness Monday’, ‘Winging into the Weekend’ and ‘Sangria Saturdays’.

Deep Dish Pizza at Giordano’s

1-9-2014

We already wrote about it before, but finally we’ve tasted them ourselves: the Chicago-style Pizza, Deep Dish Pizza. We tried this ‘stuffed pizza pie’ at restaurant Giordano’s and at a Wednesday evening we still had to wait half an hour for a table! Looking at the amount of tables where people were sharing this pizza, we can only conclude that the dish is very popular here. We respectfully watched other families eating a large size pizza without problems and with pleasure but we had difficulties finishing a middle sized pizza! A slice of pizza feels like a complete pizza, which is definitely due to on the amount of cheese. ^Marjolein van Spronsen

New culinary products of R&D Food Revolution

29-8-2014

Three creative minds, Albert Adrià, Rudi Van Beylen and Dirk Peeters, joined forces in their search for new culinary products. R&D Food Revolution was created with the basic thought ‘revolutionary innovation for the culinary world’. Their main purpose is to become a supplier of creativity by offering innovative top products.
Topchef Albert Adrià, known from the world-famous Catalan restaurant elBulli, launched a new line of products with typical Adrià-delicacies. Examples are Spanish octopus- and algae delicatessen, heavenly meringue, sophisticated and fluffy mousses and sauces from the siphon and fragrant breads especially designed for a specific types of cheese. Albert Adrià: ‘all products contain ingredients that we use in my kitchens as well. In this way I bring elBulli, Tickets, 41°, Pakta and Bodega 1900 literally to every caterer or restaurant owner”.
R&D Food Revolution will launch their new product, Crispy Foam, at ‘Rotterdam Gastvrij’ at the end of September.

Opening Brasserie Halte 3

29-8-2014

Earlier this year we wrote an article about the Foodhallen located in the former tram depot ‘De Hallen’ in Amsterdam. The initiaters Chong Chu, Tsibo Lin, Zing-Kyn Cheung and Rakish Gangapersad now opened their brasserie ‘Halte 3’. The brasserie is located in a open but cozy space and is ideal for a big lunch or dinner. On the menu are classic and innovative dishes such as a salad with nougat of goat cheese, fresh linguine vongole and a do-it-yourself tiramisu. The sunny terrace is also a great place for a cappuccino with a piece of pie or a drink with some fingerfood.

The special second floor of restaurant Oxwell & Co

28-8-2014

The building of restaurant Oxwell & Co in China-Town, Singapore, has a rich and divers history which can be seen in the different rooms of the restaurant. The ground floor has a pub vibe which is perfect for a cup of coffee or a house distilled gin & tonic. The first floor has a more homely feeling and is more suited for a dinner. Their chef Mark Sargeant prepares his classics such as crisp tomato salads with goat cheese or slabs of aged Porterhouse steak and beer-battered onion rings.

Although both the ground and first floor look really nice, the absolute highlight of Oxwell & Co is the second floor. The Lord Oxwell private study, which serves as private dining room and smoking area, really impressed us. The room is not only filled with dark mahogany accents but is covered with taxidermied squirrels and paintings of animals in Victorian dresses. Take a look at the pictures, and you will see what makes this room so special.

A nightclub without alcohol

27-8-2014

At the end of September a new alcohol-free nightclub will open for a few months in Stockholm. The new club has the matching name ‘Sober’ and will be just as any other club including dj’s, music, drinks and a nice atmosphere. The only thing missing will be the drunk people at the dance floor and at the bar.
The initiator of the nightclub is the Swedish TV presenter Mårten Andersson. He stopped drinking alcohol 7 months ago and discovered that going out without drinking alcohol is much more fun. The new nightclub will be completely alcohol-free, what means that people who already drunk are not allowed to come in. The security at the door will check the alcohol level of the visitors with help of a breathalyzer. So far, the initiative is very popular. With 5 weeks to go, already 600 out of 750 tickets for the opening night were sold.

Bagels, Beats & Weeds

27-8-2014

Bagels & Beans launches the Dutch Weed Bagel at a Bagels, Beats & Weeds Party on 29 August. The bagel is 100% vegetable, vegetarian, vegan and halal and is developed during a cooperation between Bagels & Beans and The Dutch Weed Burger. The bagel is only available at the new concept store of Bagels & Beans at the IJdock in Amsterdam. The concept store will have the traditional Bagels & Beans kitchen, but is also the place where innovation, inspiration and investigation come together for future developments.

Food, drinks, music & theater at Food Truck Festival TREK

26-8-2014

Food Truck Festival TREK stand for food, drinks, music and theatre! After a successful first edition in Utrecht, the second edition of the Festival TREK moves to The Hague. From Friday 12 September until Sunday 14 September the ‘Westbroekpark’ will be transformed into a large outdoor festival with dozens of food trucks and several artists. A big variety of food can be tasted this day: from oysters to organic fries and from sausages to vegetarian food. Besides eating and drinking, the visitors can enjoy theatre, live music and cabaret as well. The TREK Food Truck Festival is free of charge.

FG Shop sells lunchboxes

26-8-2014

Last week we’ve visited the rewarded Michelin star chef François Geurds** because of the launch of the FG Out of the Box Experience and the recently opened FG Shop. The store is part of the former Hofplein station at the end of the new ‘Luchtsingel’, a pedestrian bridge that connects several creative parts of Rotterdam.

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Llama restaurant in Copenhagen

25-8-2014

The Copenhagen restaurant group Cofoco has teamed up with some of the city’s most creative forces for the launch of its newest restaurant, Llama. In cooperation with Jonas Hartz (Hz), Jakob Lange (BIG) and Lars Larsen (Kilo Design) the group has developed a restaurant inspired by the Latin American and South American kitchen. The restaurant is covered with colorful tiles from Mexico and has dark painted wooden furniture. It also has a cocktail bar focused mainly on Latin and South American spirits such as rum, tequila, pisco and mescal. Where the appearance of the restaurant is clearly Latin American, the menu still had its Danish touch because Llama restaurant works mainly with seasonal and regional products.

Samsung Smart Signage TV

25-8-2014

Samsung launches a new smart TV screen by the name ‘Smart Signage TV’. The screen can be divided into different boxes, what makes it possible to show different images at the same time. This makes the display ideal for hospitality businesses, because guests can be informed about promotions, menu’s and other content at the same time. Samsung offers the Smart Signage TV in a complete package with a professional screen, TV tuner, Wi-Fi, software, a standard and wall brackets for € 749,-.