{"id":42185,"date":"2016-05-13T09:35:40","date_gmt":"2016-05-13T07:35:40","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=42185"},"modified":"2016-05-13T09:35:40","modified_gmt":"2016-05-13T07:35:40","slug":"trends-we-spotted-this-week-week-19","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-19\/","title":{"rendered":"Trends we spotted this week \u2013 week 19"},"content":{"rendered":"

At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column \u2018Trends we spotted this week\u2019. This week among others, an article about an artisan tortilla maker, the New York Times starts selling ingredients for recipes of their cooking website, and a link to an edible flowers guide! By the way did you know that you could eat banana peels? We found an article with recipes and will most certainly try one of those. If you like to read the whole article, click the title. Enjoy reading!<\/p>\n

Flatev – The Artisan Tortilla Maker<\/a><\/h3>\n

Fresh tortillas at the touch of a button. At Kickstarter you can now invest in the Flatev tortilla maker. The media paid much attention to this project, the project already raised almost three times the target, the project still has 20 days to go! Check out the video on Kickstarter.<\/p>\n

Caf\u00e9-patisserie Le Clair of the famous Dutch chef Robert Kranenborg is now open<\/a><\/h3>\n

In Amsterdam at the railway station Amsterdam Central caf\u00e9-patisserie Le Clair recently opened. Le Clair makes delicious French \u00e9clairs. When you cross the threshold, you\u2019ll experience the look and feel of a real Parisian patisserie whose daily management is in the hands of two talented pastry chefs.<\/p>\n

Today Friday the 13th of May the Rollercoaster restaurant at the Alton Towers Resort opens<\/a><\/h3>\n

In Staffordshire in England opens a Rollercoaster Restaurant today (Friday, May 13th). The restaurant’s kitchen is located upstairs in the building. Once the food is prepared by the chefs, the pan is placed in the roller coaster and ends up at the right guest. See the video for more information!<\/p>\n

The New York Times starts to sell ingredients for recipes<\/a><\/h3>\n

The New York Times will start to sell ingredients for recipes from its New York Times Cooking website this summer in partnership with meal-delivery startup Chef\u2019d. In an effort to find new revenue sources to offset declines in print sales, the Times is promising readers delivery of ingredients for meals within 48 hours.<\/p>\n

Did you know you can eat banana peels?<\/a><\/h3>\n

Banana peels are one of those things that goes straight in the bin. But the next time when we eat a banana we will start experimenting with the recipes on the website of Fine Dining Lovers! It turns out that banana peels are nutritional powerhouses loaded with energy-rich B vitamins, potassium and magnesium. Banana peels taste a bit fibrous so they are not too palatable when eaten raw. An article with recipes and an infographic with 10 different ways using a banana peel. We are going to try one of the recipes, if successful we will certainly let you know.<\/p>\n

Edible flowers guide<\/a><\/h3>\n

A comprehensive guide on the website of Fine Dining Lovers about how to use edible flowers in the kitchen, from making edible flower ice cubes to crafting haute cuisine dishes and fragrant desserts. The season to use edible flower at dishes has started and even for foodies the edible flowers have become more accessible.<\/p>\n","protected":false},"excerpt":{"rendered":"

At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,89,104,109,110,116,118,124,133,120],"tags":[],"class_list":["post-42185","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-restaurant-sector","category-catering-sector-2","category-trends-2","category-eating","category-co-creation","category-tech","category-p-en","category-retail-sector-2","category-product-2"],"acf":[],"yoast_head":"\nTrends we spotted this week \u2013 week 19 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"The most interesting articles have again been collected in our column \u2018Trends we spotted this week\u2019. 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