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<\/em>\u00a0this week links to articles about Restaurant\u00a0Esm\u00e9\u00a0in Chicago, founded by Jenner\u00a0Tomasko (executive chef at Grand Achatz)\u00a0who focuses on art and community with even a \u00e0 la carte menu for \u2018walk-ins\u2019. Sounds like Chicago has a new culinary hotspot.<\/em><\/p>\n \u00a0<\/em>Starbucks opened their 10th \u2018farmer support\u2019 centre in\u00a0<\/em>Varginha<\/em>,\u00a0<\/em>Brasil<\/em>\u00a0with the purpose to offer valuable resources to local coffee communities.\u00a0<\/em><\/p>\n \u00a0<\/em>UPSIDE Foods partners with three Michelin star chef Dominique\u00a0Crenn.\u00a0Crenn\u00a0will develop recipes and give culinary advise and if allowed she will use the lab-grown chicken in her restaurant. This is the first collaboration in the<\/em>\u00a0cultivated meat industry with a three star Michelin chef.\u00a0<\/em><\/p>\n \u00a0<\/em>De\u00a0<\/em>Koningshoeven<\/em>\u00a0brewery is the first in the world to market a completely alcohol-free Trappist beer: La Trappe\u00a0<\/em>Nillis<\/em>\u00a0(0.0%). And McDonald\u2019s published their Purpose and Impact Report of 2020-2021 with four\u00a0impact points: Jobs, Inclusion and Empowerment, the Plant, Food Quality & Sourcing and Community Connection.\u00a0<\/em><\/p>\n \u00a0<\/em>Duke\u2019s\u00a0<\/em>Mayonaise<\/em> started collaborating with Champion Brewing Company to produce the perfect beer that fits with a BLT sandwich: Family Recipe (5,1% ABV, 27 IBU). Kind of \u2018Mayo Beer\u2019. T<\/em>he new \u2018food shopping\u2019-app,\u00a0<\/em>Grownby<\/em>, connects farmers with buyers. Wouldn\u2019t it be great to have \u00a0such an app as a cook? And getting messages like the strawberries are now ‘ready to eat’!<\/em><\/p>\n \u00a0<\/em>CandyCan<\/em>\u00a0gummy bears are gluten-free, plant-based, low-sugar, low carb and contain vitamins. Is it an idea to lay a bag of Gummy bears on top of a pillow for children visiting your hotel? Or to put a bag in a \u2018Happy-Meal\u2019 kind of box?<\/em><\/p>\n \u00a0<\/em>Oreo opened their first caf\u00e9 in New Jersey. The caf\u00e9 consists of\u00a0a shop offering Oreo cookies\u00a0and other Oreo treats, and fast-service\u00a0where you can order Oreo treats.\u00a0And in New York another sweet hybride is gaining popularity: the\u00a0<\/em>Croffle. This is<\/em> a soft, buttery\u00a0and layered croissant toasted in a waffle iron\u00a0and sprinkled with different toppings.\u00a0<\/em><\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/p>\n <\/p>\n Wednesday, August 18 was the opening of restaurant Esm\u00e9 in Chicago<\/a>, a new restaurant created by Jenner Tomaska, who was previously executive chef at Grant Achatz\u2019s Next. We always liked the way Grant Achatz<\/a> and his team created their culinary world by thinking outside of the box and directly placing it back on their guests table. And if you read the article on Robb Report (link in the title), it feels like Chicago is going to enjoy another culinary restaurant, Jenner Tomaska and his wife and business partner, Katrina Bravo, want Esm\u00e9 to be a restaurant that celebrates its Chicago community, they\u2019re even working on an \u00e0 la carte bar menu to accommodate walk-ins. Check out the article for images of their dishes and the art behind the dishes. Or check out the feeling they\u2019re showing in the video below. (the text continues below the video)<\/p>\nRestaurant Esm\u00e9 in Chicago | Redefining the tasting menu with a focus on art and community<\/strong>\u00a0<\/a><\/h3>\n