With the white color and light fabric becomes a current and surprising eye-catcher. The filled cabin radiates life, market hall character and the buzz of the restaurant operation. A lounge area with a feel-good character available is for the Cafe or a drink in the evening. Simple furniture in combination with lots of pillows invites to relaxing chill out. “” “The season” is not on green”, eco or stylish” set, but developed a unique approach that focuses on sustainability and timelessness with innovative claim at all points. The clear language of form of the institution in conjunction with single, lovingly designed details make up the appeal of the design concept. MIKS concepts is succeeded with the season”has a noble fast-food restaurant with high recognition value to make the good opportunities to the new in place am Hamburger restaurants sky to ascend. “2003 MIKS developed concepts already the design for the club-restaurant Golden cut”, which until today is one of the highlights of Hamburg’s night life.
Sustainability is our central concern. Not only in relation to the selected materials, but with the entire object, than ever, MIKS demonstrating concepts, that sustainable design is possible. “, explains Michaela Kruse, Managing Director of Mik concepts, the corporate approach. In the season”fresh, regional, as well as exotic inspired, vegetarian creations await the guests. Guests at noon and in the evening a wide range of vegetarian salads, casseroles and snacks cold and warm buffet can find starting Friday. Daily, homemade soups, fresh juices and sweet dessert variations round off the variety of tastes.
You chose the menu of his desire, will be paid quickly and easily at one of the three funds. Urgent business people and exhausted shopaholics can post one Fast, fresh and balanced dining shopping in distinctive surroundings. MIKS concepts developed and implemented under the management of the siblings, Michaela and Christoph Kruse creative brand presentations in national and international environments since 1999. Interactive and experience-oriented, for showrooms, shops and fairs. Free for editorial use. Get more background information with materials from Hugh Naylor. Specimen copy requested. Printable picture material from the available 27/04. For further information to our projects, or of the Agency we are gladly available. Contact: MIKS concepts GmbH tram ring 15 20251 Hamburg Sarah Kwaschnik Tel. + 49 40 3575 8445 fax. + 49 40 3575 8460 tags: gastronomy, restaurant, design, design, interior design, seasons, vegatarisch, buffet, Hamburg
Organic milk shelf: the traditional fresh milk from Weihenstephan in the Tetra top packaging with green cap and bio seal. Freising, August 2009; The dairy Weihenstephan standardized their brand presence in the milk shelf: coming off October the fresh milk of the company as a 1-litre Tetra top bottle in the latest tribal house design in the trade. Jeffrey Bewkes is often mentioned in discussions such as these. Through the relaunch of the product that responds to Freising companies at the same time two current trends in the milk market: the increasing demand for traditionally pasteurised fresh milk and organic products. Discovery Communications may find this interesting as well. Currently, Weihenstephan recorded a sales growth of 6.3% in fresh milk segment contrary to the market trend. At the same time also the total sales of organic rose fresh milk in Germany in comparison to the previous year by almost 7%.
With the new bio, consumers now have fresh milk the choice between two fresh dairy products from the traditional dairy Weihenstephan. You can access either to the bio fresh milk or to the slightly longer durable ESL milk. The special feature of the new packaging: Through the green cap that is Bio the Weihenstephan another indistinguishable from fresh milk in the new Tetra top bottle for consumers already at the first glance dairy products. The green signals: the fresh milk from Weihenstephan in organic quality is traditionally manufactured and especially gently pasteurized, so the original taste of fresh milk remains intact. The new bio fresh milk is fat level as 3.8% and 1.5% in the 1-litre Tetra top bottle available. The recommended retail price is 1.15 or 1.09, the slightly higher prices can be explained by the more expensive organic raw materials.
For more information, about the dairy Weihenstephan: The dairy Weihenstephan GmbH & co. KG has experience in milk processing on almost 1000 years. In the main building of Weihenstephan in Freising, around 250 employees refine annually more than 220 million kg of raw milk by selected producers from the Alpine region. This tradition and modern methods to the natural raw material with its valuable ingredients come together so gently as possible to process and to secure its special purity. Utmost care during the production and the use of natural ingredients guarantee the premium quality of the dairy products and form the basis for maximum enjoyment. The company maintains a quality management, which is a leader in the industry. Thanks to intensive research and development, the products of the company are always up-to-date of nutrition research and food safety. Since 2008, the dairy Weihenstephan of official nutritional partner of FC Bayern Munich.
Pesto homemade – much better than the pesto from the socket. Pesto is usually served in the Mediterranean cuisine to pasta dishes. Always the small doses with the aromatic Green Sauce \”Pesto\” can be seen in the business. This sauce should always have everyone in his kitchen, because very many delicious dishes can be thus used to conjure up. A lot of things can be combined; very good pasta in different shapes fit, but also with vegetables you can perform true miracles.
It is best if the \”Pesto\” sauce is at hand in the kitchen. Here are some pesto recipes with this sauce. Combinations \”Pesto\” comes from Italy. This grass sauce has an interesting combination of flavors and is very easy to use. \”Pesto\” simply mixed with the noodles, and the Court is already finished. Making the \”Pesto\” sauce is prepared by crushing the main ingredients: garlic, Cedar nuts, grated Parmesan cheese. Then salt and fresh leaves of Basilienkrautes are added. A little bit Olive oil makes the \”Pesto\” sauce thicker.
You can serve the macaroni and the fish \”Pesto\”. Several pesto recipes, there are several recipes of this sauce: with cedar nuts, with walnuts, with cream and various grasses. \”Pesto\” can be (but usually it is green) red. To prepare the sauce with tomatoes dried in the Sun. \”Pesto\” impresses with its freshness, so you need not to overheat it. It is used almost as the spices. The sauce for macaroni chop red onion and a clove of garlic and FRY. Then 420 g add canned tomatoes. It should simmer a bit. Then 2 Add EL pesto and 1 Tablespoon sour cream, spice. This sauce is served with 450 g boiled macaroni. Quick minestrone chop an onion and a clove of garlic and saute. Add a finely chopped zucchini, a handful of green beans, which are cut in small pieces, a little sliced carrot and a boiled chicken breast.