If the underground restaurant known as Charlie's Burgers departs from the norm in part through its secrecy and its constantly changing venue, Open ChefAMe is in some ways its opposite, featuring instead the creations of different aspiring chefs at each of its well-publicized monthly events.

Through the participation of a few Philadelphia restaurants, Open ChefAMe offers what it calls an "open mic night" for local aspiring chefs on one Monday each month. The chosen culinary talents for each event get to pick the menu for a three-course meal, take over the kitchen at the participating restaurant and then cook dinner for a crowd. The dinner in May, for example, featured the talents of local food blogger Felicia D’Ambrosio and pastry arts student Alyssa Shilliday; the menu included sweet corn soup with chives and bacon garnish, gougéres with dry-cured ham, watercress and Dijon cream, Moroccan spiced braised lamb shoulder with lentils and minted yoghurt, Thai watermelon soup, sake-poached halibut with marinated cucumber salad, and Korean style skirt steak with pears. The next event—the fourth so far—will be on July 27; tickets are USD 35. (Open ChefAMe is accepting menus until July 3rd at 5:00pm.) After each event Open ChefAMe donates more than 25 percent of its profits to at least one charity, chosen by the night's chefs.

It's not hard to see why aspiring chefs would want to cook for an Open ChefAMe event, since the opportunity would provide both exposure and a chance to try their hand at cooking in a commercial kitchen for a real crowd. For consumers, though, the potential benefits are equally compelling: fabulous food, creatively conceived and delivered; a novel, one-of-a-kind experience sure to inspire status stories aplenty; and the chance to be able to say, "I met [insert chef's name here] back before she was famous!" Hospitality entrepreneurs: a concept to try out in your hometown?

Website: www.openchefame.com
Contact: hellothere@openchefame.com

Spotted by: Cass Oryl

There's a new truck roaming the streets of LA—just in time for summer—and it's being followed by legions of devotees who track its whereabouts via Twitter. It's not Korean barbecue tacos on the menu this time, however—rather, it's gourmet ice cream sandwiches.

Much in the manner of Kogi Korean BBQ, which we covered earlier this year, Coolhaus sells handmade ice cream sandwiches from a pink and chrome converted postal jeep. Featuring local and organic ingredients whenever possible, Coolhaus sandwiches are 2-by-2-inch confections, about 1 inch deep, assembled to order using two cookies and a scoop of ice cream. Five architecture-inspired, "prefab" flavours are currently available from Coolhaus's two-woman team (for example: the Frank Behry, made from sugar cookies and strawberry ice cream; the Mies Vanilla Rohe features chocolate chip cookies and vanilla ice cream), but customization is also possible, they say. The sandwiches are also available with an edible, rice-paper wrapping that can feature a brand, name or logo in edible ink. Pricing is about USD 3 per sandwich, or USD 3.50 with the edible wrapper, according to LAist.

In addition to broadcasting information about its whereabouts via Twitter (@coolhaus), Coolhaus actually partners with Kogi in Venice on Saturdays, LAist reported; coming soon from its truck are edible spoons and popsicles shaped like famous buildings.

Have we ever mentioned that everything can be upgraded? Well here it is again! Both Kogi and Coolhaus are perfect examples. Then of course there's the fact that recessions tend to make people value little luxuries more. What's next? How about mobile restaurant rows, like the one at Dwell on Design '09 two days ago, which included the new Sprinklesmobile alongside Coolhaus, Kogi and others. (Related: More high-end dessert trucks — Sprinkles Cupcakes: Betty Crocker, upgraded.)

Website: www.eatcoolhaus.com
Contact: freya@eatcoolhaus.com

Spotted by: LAist via Judy McRae

Cutting both costs and carbon emissions, British supermarket Waitrose shipped its new range of ‘Virtue’ wines from Chile in 24,000 liter flexitanks and bottled them in the UK. One tank equals 32,000 bottles—or 16 tons of glass—that no longer need to be shipped. In addition, the bottles used are lightweight and made of 60% recycled material.

Besides reducing carbon emissions, this shipping and distribution method lowers end-to-end production costs by up to 40%. Waitrose claims to be sharing these cost reductions with customers, charging GBP 3.99 per bottle. Currently on offer are a Merlot/Cabernet Sauvignon and a Sauvignon/Chardonnay, both from Chile. They’ll be joined by two Californian wines later this season, and Waitrose is looking to further expand the method to other countries it imports wine from.

A green innovation that saves money for both retailers and consumers? Producers and retailers: it’s time to get virtuous ;-)

Website: www.waitrose.com
Contact: www.waitrose.com/footer/contactus.aspx

Spotted by: Maria Dahl Jorgensen

There's nothing original about canned food—except when it's the restaurant that comes in a can. Sitting in Montreal's old shipping port, the Müvbox is a standard shipping container that's 8ft deep and 20ft long. The wonder moment comes when it is miraculously turned from a container into a 'chic fast food' restaurant in 90 seconds at the touch of a button.

Müvbox features a fully functional kitchen with enough space for four members of staff and a wood-fired pizza oven. The walls of the container collapse to create a covered patio with enough room to serve 28 people, half of whom can be seated at small bistro tables. The concept has some laudable eco features, too: the structure is a reused container and little construction is needed to install it. Müvbox's floor is made from recycled tires and its roof contains solar panels to provide up to 40% of required energy. And it's easily shipped by land or sea. The food is mostly local, too, serving lobster rolls, seafood pizza and other local lobster dishes.

Müvbox wasn't developed as a one-off restaurant: it's a business concept that can be used the world over. The price of the unit comes in at USD 150,000, and the basic design can be tailored to other business's needs. (Related: In Malaysia, shipping containers pop up as budget hotel rooms — Pop-up nightclub — Shop-in-a-box.)

Website: www.muvboxconcept.com
Contact: info@muvboxconcept.com

Spotted by: Daniel Jusseaume

Our coverage of ad-supported FreePaperCups earlier this year sparked quite a reaction from eco-minded readers, many of whom very rightly pointed out the wastefulness inherent in using disposable cups. We're happy, then, to present the KeepCup, a sustainable, reusable alternative designed to reduce the massive waste created when coffee cups are meant to be thrown away.

The average paper cup consumes 2.5 times its final weight in raw wood, and is also coated in a polyethylene lining that makes it not just waterproof but also unrecyclable. Similar in intent to I Am Not a Paper Cup, the KeepCup is a lightweight, reusable and recyclable cup crafted from polypropylene—otherwise known as No. 5 food-grade plastic. Two sizes are currently available—a small, 8oz. size and a medium, 12oz. version—with both a large, 16oz. size and a "Babycino" 4oz. size on the way. Particularly notable is that Australian KeepCup replicates standard sizing on disposable coffee cups commonly used by baristas, so it can be substituted for paper cups without any modification; the small and medium cups fit directly under the nozzle at the coffee machine. Cups, lids, plugs and silicone bands can also be mixed and matched to create colourful combinations, and the cups are dishwasher-safe on the top rack, with an estimated lifespan of four years. Melbourne-based KeepCup is targeting cafes and employers with the product; corporate branding is available. Introductory pricing on the KeepCup begins at AUD 7.80 for the small version, increasing to AUD 9.80 in July.

KeepCup is currently seeking "crusaders" to manage and distribute its cups in overseas markets. Given that Australians alone use some 500 million disposable cups each year—throwing out 951 every minute—there's sure to be considerable opportunity in virtually every neck of the woods. One to get in on early! ;-)

Website: www.keepcup.com.au
Contact: info@keepcup.com.au

Spotted by: David Cairns