Old Amsterdam Food Tour Dinner

14-11-2014

The Old Amsterdam Food Tour and restaurant MOES organize the ‘Golden Age Dinner’ with Marleen Willebrands on Sunday 23 November. A meal will be cooked at the basement of an old storehouse from 1646 according to original 17th century recipes. Because the dinner was served in the afternoon back then, the dinner will be served from 14.00-18.00 o’clock.

Stories from the Golden age

Between the courses stories are told about eating habits, table manners and the availability of food in the city back then. Culinary historicist and publicist Marleen Willebrands retrieved the recipes and will explain the background of old eating habits. Students of the department of old music from the conservatory will play music from that era.
Guests can enjoy oysters on entry, a Rillette appetizer of crab, Tersey with smelt, sweet chicken pie, salad with parsnips, Blancmange & roggebroodijs* *(Roggebroodijs is a rye bread ice cream – ever had rye bread ice cream before?!) and Hippocras with dragees.

Old Amsterdam habits

Because of old habits only a spoon will be provided, please bring your own knife. The stories will be in Dutch; however, the food, wine drinks and experience speak a universal language for all to enjoy.
Location: MOES, Prins Hendrikkade 142-sous
Date & time: Sunday 23 November 14.00-18.00 o’clock.

Coffee jam with Kopi Dua Coffee

31-10-2014

Kopi Dua Exquisite Coffee has invited some chefs to inspire them with coffee-food pairings. The chefs were invited at restaurant The Raffles in The Hague and at arrival they were served a mocktail with espresso, mango ice cream and ginger-ale. From there, the senses were stimulated by starting with dessert. The dishes were explained by chef Pascal Jalhay and Kopi Dua provided the explanation of the coffee being served. Coffee was not only being served as drink but also processed as ingredient.

Some examples of coffee-food pairings

• Dark chocolate with Rendang mousse being served with the Kopi Dua Cold Brew (coffee with coarse grinding, brewed for 20 hours at 2 degrees).
• Mackerel smoked on coffee.
• A dish of oyster and coffee by Bram Hellemans (Zout & Citroen).
• Mini profiterols with coffee and lime serehtopping by Jamie van Heije.

Coffee served in wine glasses

Like tea certain types of coffee are served in wine glasses. Kopi Dua serves their ‘oldfashioned filtercoffee’ Madu Dua from Sumatra, at the table through a Chemex and pours it into wine glasses.

Food pairing with tea and coffee popular

This week we wrote about the Dilmah ‘School of Tea’. Combining tea and coffee with various dishes is not new, but there are still very few restaurants doing it. It provides a surprising effect if the standard combination with wine is replaced with tea or coffee during one of the dishes. This may trigger your guests to discuss their perfect pairing suggestions with you.

Selfies are here to stay!

16-9-2014

Restaurants, hotels and tourist attractions can use the trends #selfies.

The Braggy

Regardless of your opinion, too narcissistic, often poor quality, you aren’t fond of those flashes of the phones of those young people, the #Selfie is incredibly popular. Especially during this holiday season it struck me how many people make selfies at tourist spots, in well-known restaurants, on the beach, drinking a cocktail etcetera and posted it on their social media channels. In America they already came up with a new term, ‘The #Braggy’, from to brag.

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Amsterdam opens first dump supermarket

25-7-2014

In September the first dump supermarket ‘Gekke Gerrit’ will open in Amsterdam. The supermarket sells remnants that brand supermarkets are not allowed to sell anymore and offers left over seasonal products outside the season, such as ice cream in the winter. The dump supermarket sells these products for the lowest prices. The store will be a pilot, but owner Gerrit Hoksberg hopes to open more dump supermarkets.

Waffogato by Dominique Ansel

2-5-2014

After the Cronut™ and the Milk & Cookie shot, Dominique Ansel introduces his newest creation the Waffogato. The Waffogato is a combination between a waffle and the classic Italian dessert affogato. Affogato is made of vanilla ice-cream topped with a hot shot of espresso, one of his favorite desserts. The chef wanted to create a dessert served during breakfast and came up with the Waffogato: a combination of sweet, salty and bitter. It’s not actually a waffle but Tahitian vanilla ice-cream in the form of a waffle made with bits of Belgium waffle, pearl sugar for the crunch and a little sea salt. The ice cream is topped with hot maple syrup spiked espresso. Tapioca pearls release from the waffle when it melts and give the dish more texture. The Waffogato will be sold in his bakery from Friday, 9 May.

The espresso boys

14-4-2014

Tough guys and fresh espresso. The ‘espresso jongens’ (espresso boys) can be hired for any type of event, party, wedding or exhibition. The espresso served is made of sustainable coffee beans and they use a hand-operated pump to generate the pressure to serve the espresso. With the belt with cups, stirrers and sugar they have everything needed. The espresso boys can be combined with the ‘meisjes met smaak’ (girls with taste) to make a combination of coffee with something sweet and delicious. The ‘meisjes met smaak’ are known of the oyster girls, but can also be hired as macaron girl, pata girl, sushi girl, ice cream girl, brullee girl etc.

Local Goods Weekend Market Amsterdam

3-4-2014

‘De Hallen Amsterdam’ (the Halls Amsterdam) are entirely devoted to the modern and progressive Amsterdam brands on 19 and 20 April. Pakhuis de Zwijger, platform Made in Amsterdam and Indie Brands organize the first edition of the ‘Local Goods Weekend Market’ during this weekend. Various Amsterdam food products such as home made sausages, chocolate and ice cream will be sold next to non-food products like bicycles, clothes, furniture and bags. The Local Goods Weekend Market will include products of Kadolab, Ace & Tate, Proeftuin Amsterdam, the Upcycle and Professor Grunschnabel.

Bowling theme in restaurant Nicky’s

3-2-2014

Nicky’s is a restaurant concept in Gandia Spain, designed by Oscar Vidal of Ozone Group. Nicky’s is part of a recreational center with cinemas, bowling, a playground, souvenir shop and ice cream parlor. Hispabowling, the source behind the recreational center, was used as inspiration for the design of Nicky’s. A lot of wooden materials is used in the restaurant and it has wooden tables and chairs, some armchairs and to highlight the bowling theme, pins hang on the ceiling. Pins are placed at the end of a long table, so it just looks like a bowling alley. A lamp has been designed using galvanized old wash-basins to add a funny touch to the place. Click here for more pictures.

Winter cocktails

13-12-2013

Want to serve a delicious cocktail during Christmas dinner or after? Baileys Chocolat Luxe asked three bartenders to create a winter cocktail with their beverage, they came up with the following. The “Rococo” was created by Bompas & Parr from England and is served in a highball with ice cream and raspberry. Liquor expert Missy Flynn from London came up with the “Chocolat Black Forest” and “Chocolat Mint” (with mint infused ice cubes). You can find all recipes here. Or turn a mojito into a Christmas mojito by adding a pinch of cranberry juice and cranberry’s. For the non-alcoholic cocktail lovers, Happy Drinks have some recipes on their site. Download our booklet ‘Christmas gestures‘ with more easily usable Christmas gestures.

Street Food petition

11-12-2013

In cities like New York and Bangkok diverse streetfood is commonly. The Netherlands lack a diverse streetfood offer. There is a law introduced in the ’30s that demands permets for streetfood. The permits are mainly provided to hotdog stands, deepfried dough during winter months and ice cream stands. At the moment the waiting list for permits is as long as thirty years for popular places like the Vondelpark. With the Streetfood petition initiator Steff Veldkamp from Vleesch noch Visch wants to put this issue on the political agenda and underline the fact that nowadays’ foodtrucks can be equipped like regular professional restaurant kitchens.