At horecatrends.com or hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/p>\n
With this week, links to articles about amongst others about a Japanese-Style Basque Cheesecake from Basuku, it sounds delicious! And Orbital Assembly plans to start building private Voyager space station with artificial gravity in 2025, the first hotel in space. <\/em><\/p>\n A link to an article about the Dutch initiative Share That Kitchen, they want to become a kind of Airbnb for professional kitchens. And \u2018Quatreau\u2019 CBD drinks launched in the US, it sounds like a Hard Seltzer drink with CBD and we wonder whether these kind of drinks will come to the Netherlands as well. <\/em><\/p>\n PepsiCo is shaking up the cocktail mixer category with the launch of Neon Zebra, a new line of non-alcoholic cocktail mixers in 7.5oz mini-cans. Create 2 cocktails with one can in an instant! And an exceptional payment in the spirits industry, a transaction in Bitcoin between a supplier and distributor.<\/em><\/p>\n Onmateria created a Green Box. The Green Box, an amenity kit designed to tackle plastic waste in the hotel industry. And in 2025 the first Nobu Hotel in Germany will open in Hamburg, The Elbtower Hamburg.<\/em><\/p>\n Open for 1 month in April 2021: Candytropolis Sugar Rush, a safe, open-air, walk-through family adventure in California. And we loved this ice cream: \u2018Not Fried Chicken\u2019 Ice cream! We think it might inspire Dutch ice cream creators to make kroket, bitterbal or frikandel ice cream. Very #Instagrammable!<\/em><\/p>\n <\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/p>\n We tasted the Basque Cheesecake at Cake & Bubbles by Albert Adri\u00e0<\/a> at the Hotel Caf\u00e9 Royal in London, it was in one word: delicious or maybe this old Dutch saying is better: \u2018alsof er een engeltje over je tong piest\u2019 (to be translated: \u2018like an angel pissing on your tongue\u2019). We recently read an article at the website of Food and Wine about a Japanese-Style Basque Cheesecake, we can\u2019t wait to taste that one!<\/p>\n The biggest cult dessert of 2020 according to the Food & Wine website (link in the title) is \u2018a mash-up between the traditional Basque cake and a Japanese souffl\u00e9\u2019. Its creator is Charles Chen from Oakland and his cheesecake is very popular in the Bay area but he is now plotting nationwide shipping. Chen, a culinary consultant is the man behind Basuku<\/a>, a 6-inch, incredibly photogenic Basque cheesecake made with Japanese-inspired techniques. Currently available for weekend pre-order and pickup at four restaurants in San Francisco, Oakland, and Palo Alto, as well as through “flash sales” Chen organizes himself.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door BASUKU (@basukucheesecakes)<\/a><\/p>\n<\/div>\n<\/blockquote>\nA Japanese-Style Basque Cheesecake <\/strong><\/a><\/h3>\n
\n