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Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
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berriesandspice
Ioana Negulescu
999 Following
3K Followers
Two days ago, a few of us, from Austria, Romania and the US gathered online to discuss the impact of the #covid_19 crisis on the #hospitalityindustry. I collected the highlights of the call, and you can find out more about what we discussed on foodonourtables.com. We strongly believe in acting locally, but thinking globally, so if you’d like to join us, wherever you are, reach out to me! We’re definitely stronger together, and this is just the beginning of a long journey. Together. 30 0
This is one of those dishes that happened completely randomly, without any plan in mind: smokey, cheesy polenta, mushrooms, lentils, pumpkin seed oil and a 75ºC sous vide egg (➡️ swipe to see that yolk). Here’s how you can make it as well! 👇 🍄 I started by sautéeing some garlic and chilli flakes, added frozen mushrooms (about 350g), tarragon, caraway and pumpkin seeds (1tbsp of each), grated the zest of one whole lemon, added 1tsp of miso, mixed with 1tbsp of soy sauce and 1tbsp of mirin. On the side, I cooked about half a cup of lentils, which I later added to the mushroom mix. 🌽 I then cooked the polenta (with a little more water than normally, as I wanted it to be creamier), added a few drops of natural liquid smoke (yum, but if you don't have any, it's ok!) and cheese (I used a spicy sheep’s cheese from Romania, but feta would work too). 🥚 The egg, I lazily cooked it at 75ºC sous vide for 13 minutes, but a simple poached egg would have worked perfectly well too. 🎃 I plated it up, then drizzled some pumpkin seed oil around the polenta. 49 0
It's an interesting time to share how some of these dishes come to life. I was grateful that I still had some eggs in the fridge and that the salad I had bought 2 weeks ago was still ok. For this, I used a slice of old sourdough, which I brushed with szechuan pepper infused oil (if you don't have a nice infused oil, olive oil will work just fine). After I brushed the bread with the oil, I grilled it in a pan for 1 minute on one side, turned it, and added a slice of smoky gouda, which melted very quickly. I topped the bread with scrambled eggs, to which I added 1tsp of gochujang, some fresh salad leaves, and a little bit of lime juice. That's it. Needless to say, it was delicious and it kept me going for hours. ➡️ If anyone needs help with recipes based on what you've got in the fridge / pantry, I'd be more than happy to help you out, so feel free to reach out! 😊 59 1
It's been almost a week since I started this campaign. So far, together with @la_floricel we put together a list of all available food resources in Bucharest, and at the moment I'm collecting all resources where you can find food, vouchers, online classes and other in Vienna. You can find out more if you head over to the website: foodonourtables.com. I've been asked why I didn't do this in Romanian, and I thought I'd share a few thoughts. When I started this initiative, my wish was to be able to provide support for the hospitality industry in Europe, not just Bucharest or Romania. I think it's ok to assume that a very large amount of the population present on social media speaks English. Plus, with borders closing for travelling, I think we can look for ways to open the borders for supporting and learning from one another. ➡️ I am confident that it was the right decision. I was also happy to see that others have been inspired by this initiative, for example @deliciouslocal_aarhus. If you wish to get involved, bring this to your city, reach out and I'll provide as much support as I can with the tools that I have available! ❤️ Let's help each other, rather than compete against each other with initiatives, blog articles, listicles, ideas and followers. 33 0
Here are 10 ways in which you can support your local hospitality businesses, which have been hit hard by the COVID-19 outbreak. ⛑️ Help us spread the word! 📢 Find all the downloadable images and more info on foodonourtables.com (link in my bio). Thank you! 🙏 77 11
Tater tots with feta and Transylvanian truffle, anyone? From @lebabbucharest. 😋😋😋 #tatertots #lebab #truffle #trufflelover #blacktruffle #foodofbucharest #buchafest #travelfoodie #foodphotography #gourmetmeal #foodstarz #eatlocal 39 2

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