Quality time

2006 couldn’t start better.

First week of January was the yearly HORECAVA fair.
This year was very special for me because of the cooperation of two Michelin star restaurant Beluga and us, Piazza d’Oro.

Because of the high standard of the visitors of the fair we decided to create a espresso-food tasting.
So Hans van Wolde, the chef of the restaurant prepared a very good chocolate – pistache creation, And we served it together with a really nice 100% Arabica espresso.

Last Monday I was invited to make the espresso after a 2 star gala diner.
An organization named ‘Les Patrons Cuisiniers’ organized a big black tie diner for a hundred people.
Patrons press and sponsors were invited.
My colleagues Jan and Ivo and me prepared the espresso together with the 2nd dessert.
Everybody was very delighted. And we where proud to give the guests some of our fresh roasted gold.

Jeroen

Ivo and me concentrated on the Mirage.

Ok glass isn’t perfect, but it has the looks…

As a cup belongs on a saucer, a glass belongs on filth (Dutch)

One of the specialty’s of Jan Bartelsman (our photographer) is playing with colors.
My manager in middleidle is joining his colored espresso.
please visit Jan’s website on www.bartelsman.nl

about creativeness

Do you think you are creative?
I thought i was untill my friend Onno mailed me this link www5e.biglobe.ne.jp/~rate/newpage1001.html

this is artoccino, pefectionism on coffee…

Personal I don’t like etching, too much Micky Mouse in my opinion.
I like pure, passion and craft.

But respect for these Japanese coleagues!!!

Please check it out…
Jeroen
Onno thanks for the link www.onnobarista.blogspot.com

Espresso cocktail jam

Yesterday was espresso-cocktail day.
Together with 7 professional bartenders from Rotterdam and Amsterdam
We did a real nice jam session in Vuong in Amsterdam.

I made some nice espressi with Anne Jan from different blends.
A dark roasted 100% Arabica (piazza d’ Oro Forza) and an 85% Arabica / 15% Robusta (Piazza d’ Oro Estremo).

The bartenders had a little experience with espresso-cocktails. They all new the classic espresso Martini but dint works with espresso every day. So they got really enthusiastic.
And experienced that espresso is a wonderful ingredient for cocktails.
We asked them to play and jam and see what was coming out of that.

THEME Magazine’s (where I write my column) Paula was there with her pencil and notebook to write down the recipes and quotes.
The house photographer from THEME ‘Jim’ flew over from London to make some real nice pictures.

We saw and tasted some very nice cocktails. Shaken, stirred, build in layers etc.

As soon as I have the recipes I will put them on this blog. For now, please enjoy the (bad) pictures from my digital camera. It was very dark on the location so the pictures are not to good.