Saba's 2013 Springtime Signature Dishes

I decided to take a little working holiday this Spring, making stops all over the USA.  I visited friends in NYC, saw my cousin in Atlanta, and even explored the West Coast for a bit.  All along the way indulging and enjoying some of the local eateries.  I also decided to prepare a couple meals for my friends and family per their requests.  NYC was the first stop, and with so many options for groceries, I really had to narrow down my menu based on the ingredients required.  We decided on Italian, which immediately brought Burrata to mind.  Seeing as how it was heirloom tomato season, I knew this would be a favorite. The brainchild of  Joe Bastianich, Lidia Bastianich, and Mario Batali, Eataly is a premium Italian goods grocery store located on 5th and 23rd in Manhattan.  It's a haven for anyone who enjoys the finer things in life, especially when it comes to quality food products.    

This next dish was something I had been craving ever since my friend and author of food blog Dubai Bites, Nausheen Noor mentioned it to me several months back.  The idea of Meyer Lemon and Jumbo Lump Crab together literally made my mouth water.  I decided to toss these delectable ingredients with fresh pasta in a white wine, butter, and chive sauce, needless to say every plate was licked clean.  This dish is a clear example of beauty in simplicity, I used fantastic ingredients and prepared the components meticulously so each ingredient balanced the next. 

As a side I decided on a gorgeous green.  When I came across broccolini at Eataly, I knew this would be the perfect pairing for this meal.  Blanched then sauteed in a chilli and garlic infused olive oil, these crunchy and healthy veggies added the right amount of texture and completed the meal.

 Next stop was Atlanta, where I found a number of permanent standing farmer's markets all over the city.  My cousin and I hit up the Buckhead farmer's market and found everything we needed.  I was really impressed with the selection of fresh fish at this particular vendor.  My cousin and I had a particular craving for Striped Bass that evening, lucky for her I already had an original recipe in my repertoire that paired perfectly with this mild flavored white fish.   

Pictured below is a perfectly Pan Seared Striped Bass with tomato and leek ragout.  This flavorful sauce also incorporates golden raisins which added a delicate touch of sweetness, which I paired with spicy kale chips. This combination of ingredients was light and flavorful, and also Paleo friendly (in accordance with my cousin's dietary restrictions). Upon first bite, my cousin was in love and satisfied with her meal.

I thought this dish needed a thirst quenching cocktail to compliment it.  So when I came across these luscious Blood Oranges at the Atlanta farmer's market, I realized exactly what I wanted.  Since my tomato ragout had a touch of fresh orange juice in it, i though these blood oranges would work well in mimosas.  The light and refreshing combination of citrus and Chandon worked magically and elevated the dining experience to the next level. 

I also decided to make a more extravagant dish for my cousin as a special 30th Birthday treat.  This dish contains all our favorite ingredients, but executed in a "Paleo" friendly way.  The dish is coconut curry braised short ribs with spiced sweet potatoes and pickled peppers. This dish was partially an experiment paired with a standard Saba Wahid recipe. I first made my coconut curry sauce with the braised goat legs last summer for my grandmother's birthday party.  My cousin and I were craving beef, so I decided to pair the same sauce as well as culinary technique with short ribs.  The sauce started out with a basic mirapoix mix to which I added some leeks.  After those cooked down, I added the coconut milk, organic beef stock, lemongrass, curry powder, sambal, lime juice, galangal, curry leaves, and salt and pepper.  After bring this sauce to a boil and allowing it to simmer for a few minutes, I poured it over the seared short ribs in a deep glass dish and braised it for 3 hours in the oven. 

Tender and falling off the bone, this dish was a huge success for my cousin.  She especially appreciated the spiced sweet potatoes and pickled peppers I paired with it.  This dish was carb free, therefor it was satisfying, but to a point of being comfortably full. 

When I get an opportunity to cook for people who really appreciate the effort i put in, I welcome it with open arms.  It is not only a passion, but a lifestyle for me, and when I get to feed my loved ones, the smiling happy faces are thanks enough for me.  

Culinary Q & A with Singaporean Superstar Chef Violet Oon

Chef Violet Oon is known as an ambassador for Singaporean cuisine. Coined as a food guru and held in high regard across the culinary scene in her native country, Chef Violet Oon doesn't hold back when it comes to expressing opinions about the diverse nature of this delicious cuisine.

I was fortunate enough to get an exlcusive interview with her, check out some of the in depth answers from this one of a kind culinary talent.

1.       For those that might not be familiar with Singaporean food, what is it and how does it differ from Nonya cuisine?

Nonya food offers are a blend of Chinese, Malay and Indonesian flavours. It was developed from early Chinese settlers who inter-married with Malays and now live in Indonesia or Singapore. Singaporean cuisine, on the other hand, is a cultural melting pot of Chinese, Malay, Indian and Peranakan flavours. It offers a multitude of aromas and cooking styles from Halal Malay food to South and North Indian Pratas and Biryani, to Hainanese Chicken Rice and the Peranakan Laksa (pictured below). Singaporean dishes easily reflect the country’s rich multicultural background and it is due to this that Singapore has been dubbed the ‘Melting pot of Asia’.

 

2.       Can you describe some popular dishes that are an emblem of the cuisine?

I would have to say that the most popular dishes are Chilli Crab (picture left) , Chicken Rice (picture right) and Singapore Satay (pictured below), which are the same dishes that I was cooking live at the Singapore Food Festival.

But without a doubt, Chilli Crab is considered one of Singapore’s greatest culinary inventions. It was created by Cher Yam Tian in the mid-1950s when she, on her husband Lim Choon Ngee’s suggestion, added bottled chilli sauce to her dish of stir-fried crabs which she had normally cooked with bottled tomato sauce. This was to be the beginning a Singaporean institution. In 1956, the couple began selling the dish from a pushcart along the seaside. Business was good and they eventually opened a restaurant in 1962 called Palm Beach, at 514 Upper East Coast Road.

Hooi Kok Wah, one of the four local chefs known as the “heavenly kings” of Chinese cuisine is also considered a pioneer of Chilli Crab in Singapore. When he opened the Dragon Phoenix Restaurant in 1963, Hooi had created a more sour version of Chilli Crab that used lemon juice, vinegar, sambal, tomato paste and egg white in the gravy instead of bottled chilli and tomato sauces. This has become the more common version of the dish found in Singapore today.

Chicken Rice is a signature dish with Chinese influences, made of succulent bites of chicken served on fragrant rice.  Singapore Satay – another one of my favourites and perfect for dinner parties – are tasty spiced meat skewers served with a velvety peanut-based sauce. This dish is influenced by the country’s strategic position as a trading post along the spice route.

These dishes are all great representations of the mixture of flavours and cultural influences one can find in a Singapore dish and all of them are mouth-wateringly delicious!

3.       You said you started cooking to keep your family’s food legacy alive, who will you be passing this onto in your family?

As a family we have actually set up a restaurant called Violet Oon’s Kitchen. My daughter designed it and now both she and my son are my business partners. I am very happy with the path we have chosen in that we are now able to share my family’s food legacy with the world. Also, my cook books allow anyone to easily make delicious Singapore dishes at home.

4.       You have appeared as a guest chef on several TV programs, would you like your own show?I very much enjoy being a guest chef on TV programs. Just last month I was a guest chef on Chef Osama’s program here in Dubai. As Singapore’s Food Ambassador I regularly travel the globe promoting Singapore cuisine to international audiences. TV guest appearances are always great fun, but what I love most is cooking for consumer audiences like we did at the recent Singapore Food Festival in the UAE. It allows me to share my passion for Singapore food with other cooking enthusiasts. Food is such a wonderful way to learn about other cultures, and I regularly travel the world making appearances at food events.

5.       How big is culinary media in Singapore?

Food is probably Singapore’s most important cultural export. With So much of our national identity reflected in the unique flavours of our cuisine, Singapore people are really passionate about their food.

Our food media scene definitely reflects this passion.  From dedicated food channels, home entertainment magazines and custom books, to a growing community of professional food reviewers and bloggers, Singapore food media cover a wide variety of interests and tastes. In fact we have a special Food Media Club to support the industry’s journalistic needs.

6.       Let’s talk about the famous chilli crab dish, what makes this dish so unique, and is it easy to make at home?

Arguably one of Singapore’s greatest culinary inventions, chilli crab is a popular seafood dish among locals and foreigners in Singapore. What makes this dish so special is its sensuous, sweet yet savoury sauce, created with a base of chilli and tomato sauces which will electrify your palate and satisfy your taste buds.

The red-tangy sauce is made deliciously fragrant with light flavourings of garlic and rice vinegar, while thickening flour and egg ribbons (produced by adding beaten eggs towards the end of the cooking process) give the chilli crab dish the fluffy texture it’s known for. For extra oomph, order some mantou (toasted buns) to scoop up the thick gravy, which will leave you hankering for more.

The dish consists of deepfried crabs that are served in a chilli- and tomato-based gravy. Mud crabs are normally used and these are usually Sri Lankan, Burmese, Filipino or Vietnamese in origin. However, you can locally source the crabs, and it tastes just as good.

Ready-mix chilli crab pastes have been developed for those who want to recreate the famous Chilli Crab flavours at home and, following the Singapore Food Festival, are now available at LuLu Hypermarkets.

7.       You are currently the author of 3 cookbooks, are your cookbooks available everywhere?My interest in food started off as a journalist and so it was only natural for me to write a cookbook during my career as a chef. My cookbooks are actually currently out of print and I am in the process of writing a new cookbook.

8.       Do you currently have or ever want a restaurant of your own?
I currently own a restaurant called Violet Oon’s Kitchen. The concept behind it is a home away from home, where it is as if you are in your grandma’s kitchen and she’s serving up a perfect dish she has made with all her heart. It has a laid back atmosphere and is the right place to have a good time coupled with good food. It’s located in the centre of Singapore. I am very happy with the result and couldn’t be more proud to share this culinary adventure with my daughter and son as my business partners.

9.       What would be the ideal place for it?
We would love to expand Violet Oon’s Kitchen, first as spin-offs in Singapore. We have been told that the way we serve Singapore food would appeal on an international level – and why not Dubai in the future? The mix of cultures found in Dubai breeds an exciting dining scene, where I feel that Violet Oon’s Kitchen would be welcomed too. 

10.   Singaporean cuisine is under-represented here; do you think it could work in Dubai?
Singapore and Dubai are very similar in that they are both a melting pot of many nationalities. The cultural diversity in both cities means that people are more than happy to try out new cuisines. I think that it is due to this that Singaporean cuisine could be appreciated and would work well in Dubai. The Singapore Food Festival gave the people of this country an opportunity to taste the variety of flavours offered by Singapore, and I found people to be really receptive to our flavours. Who knows, maybe one day I’ll open another Violet Oon’s Kitchen here.

11.   What’s the best thing you ever ate?

As a foodie, I don’t think I can say there is one ‘best’ thing. What I can say is that I am still captivated by the mix of flavours and textures Singaporean food has to offer, and I enjoy it every time I eat it.

12.   If I plan a trip to Singapore, what are the top 10 things I need to eat and see?
If you plan a trip, the first place you need to eat at is my restaurant, Violet Oon ‘s Kitchen! *laughs*. Singapore is such a great place and has such a mix of cultures. You will be welcomed anywhere you go in Singapore and guaranteed a great time!

Once you are in Singapore, it would be a good idea to see the following 10 things:
1. The Botanic Gardens

2. Marina Bay Sands – where you may eat at the many restaurants found in both the hotel as well as the mall – you are spoilt for choice.

3. Gardens by the Bay – where there is a fantastic restaurant you should eat at: Pollen

4. Chinatown – walking around the area is great – you may try Esquina, a tapas restaurant. It’s a tiny place that doesn’t take bookings, but if you get there just 10 minutes before it opens, you will snag a table!

5. Restaurant Andre – this is also found in Chinatown and is the gentrified place.

6. Geylang Serai Market – this is the market dedicated to Malay/Muslims in Singapore and is the heartland of the Malay/Muslim culture. The market is on the ground level and the second level comprises a wonderful array of food stalls selling authentic traditional Malay food.

7. Little India – you should definitely shop at Mustafa’s and walk along Race Course Road and Serangoon Road.

8. Katong, along East Coast Road and especially at the cross roads with Joo Chiat Road – visit Rumah Bebe for a true glimpse of Peranakan shopping and home cooked food.

9. Peranakan Museum

10. Orchard Road – the shopping in this area is great, especially Takashimaya shopping centre, the Paragon, Tangs and Ion shopping mall. It is also a fun place to go if you are a fan of “people watching”.

13.   What was it like cooking at the James Beard House? How many dishes did you prepare?

It was such a great pleasure and honor to be invited to cook at James Beard House around 10 years ago. It is such a fabulous American gourmet institution and spending 10 days there promoting Singaporean cuisine was a privilege. We prepared an array of around five plated dishes served course by course- starting with canapés in the beginning. All together it was a great experience, and I must say, they all enjoyed my cooking!

14.   Will you be conducting any classes while you are here?
I would really have loved to, but unfortunately there wasn’t enough time between all the cooking demonstrations I was doing at both Singapore Food Festival and the Gulfood trade show.  However, if you came to watch me at any one of the demonstrations, I guarantee that you would have picked up a thing or two!

15.   As a Singaporean food ambassador, you have had the privilege to work and travel to many countries.  What’s been your favourite experience so far?

I don’t really have a favourite experience per-se, as each one has been fantastic and unique. But I must say that being here in Dubai has been the most surprising, as I didn’t expect to be so welcomed and feel such a connection to this marvellous city and country!

Word on the Street is Book Munch Cafe

Located in the heart of Jumeirah, across from Safa Park and nestled into the sleek Wasl Square complex, Book Munch is a new addition to the cafe concepts of Dubai.  This cozy little literary cafe is the first if its kind and perfect place for a quite afternoon meal or snack.  Surrounded by colorful accents and books of every kind, one can't help but feel at home in this quaint neighborhood spot. 

Upon entering you are greated by a table of mini muffins, breads, and treats of all sorts inculding home-made granola and biscuits.  The menu and all the fine details regarding anything culinary have been created and developed by a fellow foodie friend, Fiona Archibold.  The beautiful finishing touches and gorgeous food display could only be done by a passioante individual and I'm glad Fiona was on the job!

Because of its startegic location Book Munch also offers up take-away options if you'd like to enjoy their menu items in the great outdoors, "The Perfect Package" is a delicious picnic which includes comfy rugs, and free passes for safa park! BookMunch’s picnic baskets contain beautiful food and fresh juices for every taste and age group. A myriad of goodies are included - fresh bread, gourmet sandwiches, a variety of cheeses, salads, fruit, and for after, chocolate pots and the café’s much loved carrot and courgette cake – all washed down with a choice of juice or take-away hot or cold beverage. 

For Lunch, there are many options, But when I saw Carrot and Pumpkin Soup on the menu, it was a no brainer.  It's one of my favorite combinations, and oh so comforting.  The consistency of the soup was good, and the natural colors of the vegetable along with artistic presentation made this an appetizing order.  Served nice and hot, this soup did have an earthy warm taste, but could have used the help of more seasoning to really bring it to the next level. 

With my soup, I also enjoyed a Pear, Gorgonzola, Almonds, and Spinach salad, a nice light lunch combination.  The toasted slivered alomnds were the perfect amount of crunch paired along with the pear and spinach.  I was however dissapointed with the waitstaff for not communicating the cheese substitution.  I was clearly served Brie instead of the Gorgonzola, which also works, but it should have been communicated to me by the wait staff.  Because the cafe is still on the newer side, I understand it takes time to train waitstaff, but it's the attention to detail that can win customer loyalty (even over the food)!

My friend ordered this hearty portion of Spaghetti and meatballs.  After seeing the presentation on this dish, I knew Fiona had a part in plate design here.  The heaping mound of pasta, topped with the medium sized meatballs  peaking out from under the chunky tomato sauce was picture perfect indeed.  It's a dish that is universally pleasing and simple to execute, but it really does come down to the plating.  The use of the deep bowl here added a lot to the aesthetic, and allowed the dish to really stand out as a winner.  My friend throughly enjoyed every last bite!

For dessert we heard great things about BookMunch's famous Carrot and Courgette Cake.  I have to admit, that even as a foodie, this was a first for me.  Carrot cake is one of my favorite flavor combinations, and courgette (Zuchinni) cake is something I enjoyed as a child when or neighbors would bring over freshly baked loaves made with there garden vegetables.  However the combination of carrot and courgette in a cake was a first for me, but not the last.  As you can see in the photo, the cake is quite dense, with no visible air bubbles, and moist as can be.  Topped with the cream cheese frosting and garnished with the cinnamon dusted birdie in the top left corner, my friend and I shared and gobbled up every last bite of the unique and wholesome flavor duo. 

Just to give you an idea of what the interior is like, check out the colorful accents and warm wood paneling that makes this cafe so inviting. The best part about a cafe like this, is that it's kid friendly, so for any Jumeirah Janes out there looking for an afterschool entertainment idea, bring the kids by for story time and enjoy a slice a cake with a cuppa tea for your own little afternoon treat. 

The colors are consistent throughout the restaurant as well as with their extensive dessert selection.  Macaroons galore, bread pudding, as well as the chocolate pots I have been hearing so much about make it difficult for anyone with a sweet tooth to resist.

If you happen to by driving by, or are looking for a fun weekend option, check out BookMunch in the Wasl complex.  They have many options and provde a comfortable environment to hang out and enjoy.   With the Safa Park picnic option, you really should make the most of the season before the hot summer months roll around and indulge in all the tasty treats made fresh from scratch at this lovely neighborhood cafe.  

Turquoiz and ALL it's Seafood Glory!

Back at the St. Regis Hotel, Saadiyat Island for yet another feast, only this time Seafood is on the menu.  This hotel's famed restaurant Turquoiz had developed a good reputation in a short period of time through some friends and colleagues, but I needed to taste it for myself to really understand the extent of their offerings.  Our friendly and accommodating waiter, Bobo, was enthusiastic about assisting us with all aspects of our meal.  Upon seating, we were presented with the fresh fish selection of the day scribbled onto this retro chalk board.  With eclectic menu items like Skate wing, Mullet, and Bream they seemed to know a thing or two about these ocean delicacies.

After some serious contemplation and meal strategy, we made our choices so we could maximize on our experience and really understand the scope, Turquoiz at St. Regis Saadiyat offers. We had to take advantage of at least one of the fresh fish choices and opted for the Faskar pictured below.  Not only is Faskar a delicious light white fish, but it is one of the seven local fish that the Choose Wisely campaign said could be eaten without restrictions.

We started our meal with an order of the house specialty soups, which came highly recommended by our waiter.  Being a New England native,  once he mentioned New England Clam Chowder on the menu, it was a must!  Not as creamy as the original, this soup was chock full of clams, potatoes, corn, and garlic croutons.  The potatoes were not cooked consistently, and overall this one could have done with a touch more seasoning as well as extra cream. The presentation was gorgeous, but perhaps focusing more on flavor development could do a little more justice to my hometown classic. 

Second to the Clam Chowder was the Bouillabaisse a traditional seafood stew originating from Marseille served with a rouille, a mayonnaise like sauce consisting of olive oil with bread crumbs, garlic, saffron, and chili peppers. The medley of clams, mussels, calamari, prawns, and mullet was a gorgeous display of some of the finest fruits of the ocean. This was another interesting approach to classic Provencal cuisine with a Turquoiz twist.  I rather enjoyed the table side pour, I just wish the soup itself could have been a little hotter. By the time the presentation was complete, and I started to tuck into the dish, the temperature was more on the tepid side, and compromised the potential of the taste. However the flavors in this were spot on, and the mixture of the rouille with the soup were soft and buttery. 

Our second course consisted of two raw fish options.  The more colorful of the two were the beet root cured salmon carpaccio with mustard sour cream and a beet root reduction.  If you are fond of raw fish like myself, then you will always be intrigued by an interesting  presentation of this type of seafood. Beet root cured salmon was a first for me, and the naturally sweet vegetable melded nicely with the fatty undertones of the salmon.  Paired with the mustard sour cream, I was reminded of Borscht, a Ukranian/Eastern European soup made of Beetroots and finished with sour cream served hot or cold.   

The squid ink tuna tartar was also an eye catching item.  Squid ink is one of those unusual ingredients that can make or break a dining experience.  I have had it in Risotto's, baked in bread, cooked into pasta, and now as an accompaniment to a tartar.  Normally, when cooked, the taste is so subtle, unless you noticed the color of your food, you might not have even known it was there.  Sprinkled on top of the tuna here was the most intense form of squid ink I have ever tasted.  Salty, briny, and fishy, it packed a lot of flavor, somewhat of an acquired taste,  it didn't really do it for me, but I am glad I got to try something so out of the ordinary.

Onto the mains, the grilled Faskar with couscous and lemon butter sauce really hit the spot.  Lightly dusted with sumac, then  grilled perfectly, the soft white fish just seemed to melt in my mouth.  It didn't actually need any additional sauce, as the natural taste of the fish paired with just the right amount of seasoning, on it's own was satisfying.  I'm also happy to report Turquoiz is serving several sustainable fish options, and has made a conscious effort to communicate that to it's guests.

We also ordered one regular menu item, the pan fried Halibut with crab cannelloni.  The flavors on this plate were familiar and comforting, but did not make as much of an impact as the Faskar did.  I enjoyed the fresh tomato crudo, which complimented the natural sweetness of this very popular delicately mild fish.  The generous portion of the fillet was cooked well, and flaked with the touch of my fork. The overcooked cannelloni however, appeared as an afterthought on the plate and could have been omitted. Nonetheless, it did add a decadent factor to the description, but needs a little more work on the fine execution. 

Chocolate Texture is what this dessert is called, and as you can clearly see, it's appropriately named, as there is a lot going on.  The three large scoops range from an espresso ice cream, to a vanilla mousse, and lastly a chocolate ganache all sitting on top of chocolate crumble and garnished with caramel/chocolate tuile.  With every bite there was a full on flavor explosion and finished with the slightest crunch, you have everything you could want in a dessert.  Made with the finest quality Valrhona chocolates, you could call this heaven on a plate.

The Turquoiz restaurant experience was second to none.  The gracious staff, extensive menu options, and gorgeous ambiance made this a worth while trip.  I am thrilled that the dining scene in Abu Dhabi is growing, and with more and more choices it makes taking a little weekend away from Dubai ideal.  The St. Regis Saadiyat should go on top of that list as well as their phenomenal food options.  For more information on the St.. Regis and Turquoiz restaurant please check out the following: http://www.turquoizabudhabi.com/

All Day Breakfast at The Archive? Why Not!

"The Archive’s mission is to provide a platform to promote a diverse and active cultural community, nurture a new generation into literature and education while at the same time, create a space of exploration and entertainment."

The Archive is one of those unique spaces in Dubai that focuses more on the holistic side of living.  Surrounded by books focused on the Arab arts and literature, it provides a non-commercial space for people to enrich their mind, body and souls.  With a warm and inviting atmosphere and surrounded by greenery, no wonder we spent half the day there, we found no reason to leave!   

With it's picturesque location in the middle of Safa Park, this cultural/art forum  also serves up an all day breakfast menu.   I am a firm believe in quality over quantity, and you could say the same about this menu.  With just a few items ranging from omletes to french toast and even eggs benedict,  this staple brekkie menu  has developed a solid reputation in the F&B world.

 We were a group of four, and each decided to order some variation of eggs, however we couldn't resist the temptation of the French toast.  So in addition to our individual breakfast items, we opted for an order of this sweet treat to share as our happy ending.  Served with a fresh berry compote and Chantilly cream, heavenly was the only word that came to mind when we tucked into this popular dish. 
 
All of the dishes were served in a hearty portion size, and were aesthetically pleasing.  They used the freshest of ingredients and seasoned everything well to the point where each plate was wiped clean.  My eggs pictured below were covered in a rich hollandaise sauce along with the crunchy asparagus and sauteed spinach, the citrus undertones and creaminess of the yolk and sauce all melded beautifully together. 

To accompany any good breakfast item, you always need a string cup a joe, which they have also done creatively at The Archive.  Serving the steamed milk alongside a carafe of espresso, you get the perfect pour every time. Not only is attention paid to the fine details, but because of the unique presentation and excellent quality of the coffee, it's what makes a simple latte so memorable.

We enjoyed a fantastic afternoon of deliciousness and laughter at this all day breakfast joint.  A trip back soon is in the works, and well worth the venture to Safa park.  You can also check out the full events schedule on their website for more about happenings at this original venue. Please go to The Archive website for more: http://thearchivedubai.tumblr.com/about

Gourmet Abu Dhabi 2013 Closing Ceremonies

After a 16 day  long celebration of food and feasting, Gourmet Abu Dhabi 2013 finally came to an end and had to do it in style with an elegant soiree complete with a 5 course menu and canapes galore! The lobby filled with familiar faces of event attendees along side media personalities who shared one common love, food.  People dressed in their very best enjoyed the hors D'oeuvres as they streamed out of the kitchen.  It was such a busy meet and greet, I wasn't able to capture images of all the beautiful treats prepared by the high-end kitchens of the St. Regis Hotel, Saadiyat Island, until we sat down for our perfect meal.  I did manage to grab at least one of the items, a Thai inspiration, fused with lemongrass and ginger, these flavorful prawns were a burst of asian essence and prepared us for the multi-course menu that awaited us.

As the evening rolled on, we were invited to take our seats at the dinner table.  Lucky for us, we had a fun group consisting of a top chef friend from Dubai, the Valrhona chocolate representatives, and the purveyors of some of the finest products in town that go by the company name Chef!!!   We familiarized ourselves with our surroundings and as the music played lightly in the background, we checked out the menu we were about to indulge in, I could already tell the evening was going to get better. 

Our first course was created by Chef Wafaei Al Zaham of the Yas Viceroy in Abu Dhabi.  Chef Wafaei won the Regional Cuisine Restaurant of the Year 2012, and earned his place at the dinner table this evening.  This timbale of crab, gulf shrimp, and shanklish sat on top of waves of beetroot and zaatar dusted crispy vermicelli.  Scented with spearmint and orange, this dish was light and airy and delicately eased us into the meal.I really enjoyed chefs creativity in melding these flavors together as well as in his presentation.  The dish was eye catching and balanced with a great use of textures. 

For our second course, we enjoyed a dish prepared by guest chef Chumpol Jangprai, the Siam King's Lobster Dumpling with a spicy "tom yam" bisque emulsion and rice cracker caviar. A refined take on some classic Thai flavors.  Because these dumplings were freshly made, the taste and consistency of the dough was perfect, and you really can't go wrong with a lobster filling, any way you cook it!  The sauce was a milder version of a familiar thai soup, I just wished the spices had been kicked up a notch, because it felt like something was missing from it. Perhaps the chef was trying to accommodate a different palate, but to me thai food should have a little more heat.

Our next course was by Chef Frank Camorra, a steamed black cod with smoked rice caldoso, sea urchin, and sea vegetables.  Frank is a native from Barcelona, but his cuisine is well known through out the culinary world, especially in the Land Down Under where he has six different operations under his belt.  This particular dish takes inspiration from the ocean, and executes fine technique as well as a harmony of flavors that really make one feel as if they are enjoying this right by the open sea.  The creamy smokey rice complemented the salty sea vegetables and the crunchy sea asparagus added that extra element of flavor that made this dish stand out. The sear on top of the black cod was done to a crispy perfection, seasoned and cooked well, this had to be the most memorable dish of the evening!

The final course before dessert was by chef Patrick Bischoff, winner of Gourmet Abu Dhabi 'Executive Chef of the Year 2012'.  He is currently based at the Beach Rotana in the heart of Abu Dhabi.  I had the pleasure of presenting with chef Patrick at the Culinary Creation stage a couple weeks prior, and he demonstrated this dish for the audience in a couple of quick and easy steps, a milk fed veal medallion, "souvaroff" style with winter truffle jus, carrot mousseline and straw potatoes.  Talked about a packed dish, this one had it all, including a hidden piece of foie gras lying under the duxelles of mushroom and truffle.  Chef Patrick is one of the nicest and professional chefs I have met in the UAE, and really takes a lot of pride with his work.  He runs a stand-up operation, and I can personally vouch for that, since I have always had a wonderful experience at many of the venues in his hotel, Finz being at the top of that list.

The final course of the evening was by chef Christophe Sapy from the St. Regis Saadiyat Island.  He teamed up with Valrhona to prepare this extremely playful chocolate dessert.  At first glance this plate brought back childhood memories with Hershey kiss like mounds and little chocolate covered bon bons on top of what looked like "chocolate dirt", it felt like a scene from Willey Wonka's Chocolate Factory!  However this creation was anything but childlike, the nyangbo chocolate cream made from 68% pure Ghana dark chocolate filled with roasted peanut ice cream were a cool and creamy treat.  The meringue drop and guanaja and peanut crumble gave it that crunchiness that melded so harmoniously with the dulcey liquid sphere.  Chef Christophe and Valrhona make a good team, and this dessert was a clear example of that, kudos to both!   

And with that Gourmet Abu Dhabi 2013 comes to an end, an action packed fun filled food fest that did the city proud.  It was a great experience, and I only wish it could happen every day of the year, but somehow, I don't think my waistline would approve.  Looking forward to more of these gastronomical wonders when Gourmet Abu Dhabi comes  back around next year!

Dinner at Cavalli Club and More!

There are some places in Dubai you put on the top of your list for great food, there are some that are purely glitz and glam, well wouldn't you know that Cavalli club at the Fairmont in Dubai serves up some interesting fare along side some entertainment that is unique to this landmark venue.  I have been living in Dubai for almost 2 1/2 years and had never had a meal at Cavalli Club, but on this particular evening, I didn't realize I came in for the ultimate dining experience!

Cavalli Club is know to be a unique venue, hosting some of the swankiest events in town.  On this particular evening as my guest and I sat down for our meal, were welcomed by an unexpected surprise! Cavalli Club just so happened to be hosting Dubai's Next Top Model Search (Male edition), and we had front row seats to the action.  What more could two single girls ask for!?   They even created a special menu for the night consisting of four different courses showing the best of the best they could offer for an event of this magnitude.

Cavalli Club has always ranked on the top of the list when it comes to night life in Dubai, and eating a meal in an environment such as this makes life a little more interesting.  Surrounded by the bling bling and animal print everything, it makes you wonder what goes on here late night.....

Our first course was the Pate di Vitello con crostino di pane toscana/Veal Tenderloin pate on Tuscan croutons.  Now Veal pate was a first for me, and I would have to say it's some what of an acquired taste.  Although the texture was exactly as a pate should be, I myself am not particularly fond of this delicacy.  It was a generous serving and well seasoned, the touch of bruschetta complimented the meat mixture and brought out some of the sweeter undertones.   

Next up was the Fagottino ai gamberoni con salsa al basilico/King prawn bundle with light basil sauce.  This dish was an unexpected explosion of flavors.  The bundle itself resembled a crepe, soft on the bottom and crispy on top.  The filling of succulent prawns, basil, and medley of crunchy vegetables made for a fantastic combination of flavors.  The basil sauce lining the bottom of the plate brought everything together, and I'm glad there was a lot of it, because I was ready to lick that plate clean.

Our last course was Filetto di sogliola farcito all'astice su letto di spinace/Lobster wrapped with Dover sole served with spinach reminded me of a galantine style of preparation.  The Dover sole was de-boned, stuffed with lobster, and poached in this cylindrical shape, most often found in French cuisine.  This dish was elegantly prepared using classic technique, but could have used a touch more seasoning as well as sauce to really brighten up the natural flavors of the quality seafood used in the preparation.

 Being part of the culinary media world can really be a treat sometimes, and after our first three courses we eagerly awaited our desserts, but apparently Zaib Shadani and I spoke too soon.  The organizer of the Dubai's Next Top Model Search is an acquaintance from the industry, and she approached me frantically, informing me the third judge canceled on them last minute. She asked me if I could stand in as a judge for this round, and I politely accepted.  Before we knew it we were swept onto the stage and admired the handsome young eye candy that walked past.  I guess you could say, we had our desserts after all!

The food and atmosphere made this one of the most exciting evenings I've had in a while.  I guess you never know what you're in for when you walk into Cavalli Club!  One things for sure, an evening at this venue will create memories that will last you a life time. For more information on Cavalli Club please check out the website:

http://www.cavalliclubdubai.com/