Boudewijn Bos

HOSPITALITY | CATERING | CONSULT | CONCEPT A blog about eating in restaurants, successful or failed cooking efforts by friends or myself, new concepts launched somewhere in the world or catering jobs done by me. A blog with an over-kill on food, drinks, experiences that all are somewhere to be found in the ball park of the hospitality world. For questions or inquiries email me at [email protected]

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sticky music

A part from a good taste for food the boys of sticky vingers have developed a sticky music sense as well. We will randomly post music bits and bites from things that we listen to when we get sticky with it!

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Weekstarter

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South African Pizza

First of all I have to appologize for not posting anything lately, but I was on a holiday what meant that I also took a holiday from posting anything on my blog...Anyway on the pictures you will find a pizza that remembered me of my time in Johannesburg. I always had a pizza on wednesday at a place called Jolly Rogers. They would serve whatever pizza topped with avocado and they served a hot tomato-based sauce on the side. All of which I tried to recreate.

I went to Albert Heijn to buy a ready-made pizza dough, topped this with a little tomato sauce, meat from a catalan sausage, feta cheese and caramalized onions and seed free mini tomotoes. The second pizza I replaced the sausage by only adding parma ham when the pizza was done. I also tried to recreate the tomato sauce, by dicing up tomatos, opening three mini cans of tomato paste and using the seeds from the tomatos on the pizza and frying these with garlic, red onion and a pepper. The most important thing for me was that it was a compact suace (not runny like ketchup...) and that it would be enough pepper to kick the pizza to another level! 

Just two tips from my side for making pizza for mainting a crispy pizza!You should use just enough tomato sauce so you can still see the dough at some places. If you use more then it will turn your dough soggy and the topping starts floating...Another thing that could help you is removing the seeds form the tomatos, again this will prevent your pizza from turning soggy! 

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The rise of Rotterdam 

I just read that the council of Rotterdam has made up their mind about what to do with the infamous swimmingpool Tropicana. They have deciced that they will turn it into an urban garden, where sustaiblility is key. Next to that they will build a roofterrace where people can enjoy the stunning view over the Maas. The only question I have is how they will turn this monstrosity of a building into something that will look decent. I presume that they choose for this option due to the fact that the roof is completely made out a glass and steel framework. Hence you have the perfect structure to build and urban garden.

Anyway I love the fact that Rotterdam is becoming cooler, more edgy and more interesting by the minute. In the Netherlands in general a lot of people think bad about Rotterdam, but I have the feeling that Berlin should watch their back because Rotterdam is on its way to become a source for inspiration!

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Weekendstarter 2 | Hip Hop Classics

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Weekendstarter 1

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Foodstagrammalicious

It has been a while since I uploaded some of my cooking attempts, but today we're back! The first two pic's are two versions of dishes with shrimps. My family and me always buy our shripms frozen in bags of 1 kilo. There are several reasons for doing this. First since they are frozen the chances are bigger that they are fresh compared to the normal one's you buy in the local fish shop. Secondly you can keep them in the freezer what always gives you a back up main ingredient when you didn't have time to do your shopping. 

The first picture is a pasta with courgette, eggplant, olives and parmegiano reggiano. The pasta I used is a 'fresh' version of the pasta 'pillows' you can buy at your grocery store. The nice thing about this pasta is that since they have a filling you are adding a flavour to your dish as well. In this case I had them filled with a mushroom mixture. The second dish with shrimps is a couscous with courgette, pepper, carrot, a home made nectarine chutney and some fresh parsley. I marinated the shrimps in garlic, lemon and red pepper to give the dish a zingy kick!

The last two pic's are dishes I made for my family last week. A home made gravlax, with some in lemon soaked red onion and gran pandano. After which you see a spinach and potato salad with grilled bell pepper, granpandano and red bell pepper. I mixed the salad in a mustard and honey sauce. The dish was topped with dry-aged beef that we grilled on the Cob (the small BBQ made in South Africa but ideal to use on boats in NL).

I have created my own recipe for the gravlax and I will post this on my blog soon, but I want to emphasize that my blog is not a cookbook. It should get people temped to started creating their own dishes in their own kitchens!!!!

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Just video'ing | Living food

Instead of handing you guys a Sunday Chillin' video, I have changed the set up in my weekly 'posting' schedule. This due to my new job, anyway I will be posting video's of all sorts of stuff every Monday to get your week started!

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Weekendstarter | Troubleman

  On the advice of my buddy Yaron, I was adviced to listen to this Belgian troublemaker. So sit back and enjoy the Belgian funk!

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Food for thought

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Bucketlist item

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Take-out delivery is taking over...

Last week I was reading the Metro (reffering to one of the worlds biggest global newspapers that is available for free) and I stumbled on an article saying that the Dutch delivery market has grown 400% over the last 4 years. Offcourse these numbers are relative, but still the potential is obvious...

Now I stumbled on a new concept called 'The Special One', this delivery service brings Michelin star food to your home. I have a little bit of insight in this business since one of my best friends runs a similar concept called 'Tante Bep' and he deliveres good quality and affordable restaurant food to your home or office in The Hague & Amsterdam. 

My biggest questions with a start-up like is how they get profitable. The margins in this business are retardeldy tight, hence  without a massive target market you won't get anywhere. Since this is a niche market I have my first thoughts on how they will get profitable. Next to that I wonder how 'The Special One' will deliver the Michelin star quality at home or at an office. The more I talk about this market the more I start to realize that these relative numbers in Metro are BS...Untill now Thuisbezorgd.nl is the only place where I think money is made. They provide a platform for restaurants with a 'massa is kassa' business model. 

And they do not have to do anything with the process of making or delivering food...Maybe for now the market potential shows that restaurants themselves should thinking about doing delivery. And when the market is big enough we can think about being a middle (delivery) man...

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Weekendstarter

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Surprise Surprise!

When Richard Branson woke up the other day he walked to his computer and watched some video's online. He probably saw that Heineken, Carlsberg or Coca Cola all started online campaigns where people are surprised.

Him being a boss and a serial entrepreneur he must have thought let's stir this boring airplane business up a bit and rock the market!So he created this awesome video, I might sound a bit sarcastic but I really like this new side of marketing. I can't really call it guerilla since for me guerilla marketing is for small companies who do creative things with little budgets. So what to call it then...I have no clue maybe pop-up marketing or maybe even suprise-marketing. 

Anyway i am waiting for other hospitality business to come up with their input on this form of marketing!