News: TL&CC Collective restaurants shine at sold-out dinner in Dubai

07 March 2019

BB Social Dining, BOCA and Folly were the stars of recent hit event, #ThreeChefsDinner.

On 25 February 2019, guests headed to BB Social Dining in Dubai, United Arab Emirates for a sold-out dinner celebrating local cuisine. #ThreeChefsDinner saw chefs from three Dubai restaurants – all of which feature in the Truth, Love & Clean Cutlery World guidebook – join together to create a three-course dinner with matching wines.

The evening began with canapes and starters from Chef Alex Stumpf of host restaurant BB Social Dining. These included cauliflower popcorn, crispy tuna tartare, Wagyu beef katsu, and soft-shell crab bao.

Main courses created by Chef Matthijs Stinnissen of BOCA provided diners with four options: Local ricotta agnolotti with rocket pesto, crystalised pine nuts, pecorino, and blue crab jus; grilled octopus with truffle mash potato, squid and truffle ink, fennel, and crispy sour dough; twelve-hour braised lamb with creamy polenta, sunchoke, and rosemary; and roasted vegetables with balsamic glazed red onion, strained yoghurt, and herbes de Provence.

For dessert, Chef Nick Alvis and Chef Scott Price of Folly served guests blood orange and vanilla cheesecake, and rhubarb and custard.

The event was hosted by United Arab Emirates TL&CC editor Samantha Wood, of popular restaurant review website FooDiva. Each guest received a gift bag, which included a copy of the World edition of Truth, Love & Clean Cutlery. TL&CC is pleased to have partnered with Monviso Water, African + Eastern wines, and Baker & Spice to support #ThreeChefsDinner.

News: other things you need to know

  • Farmstand Market & Café, Union, Kentucky, is opening its second location this March. The Farmstand Café at Wooden Cask Brewery, located in Newport, Kentucky, will feature a menu based on the head restaurant’s sustainable philosophy, but incorporating beer. Later in the month, the head restaurant is hosting a butchery class with Larissa Popa (Motor City Meat Collective) and Emily LaFold (Hundred Happy Acres). The class will demonstrate how to break down a pig for retail and charcuterie purposes, and includes a sausage-making demonstration and lunch. Find out more here.
  • Kangaroo Head, South Australia restaurant Sunset Food and Wine, has won the regional award for Contemporary Australian Restaurant in the Savour Australia Restaurant & Catering 2018 Awards for Excellence. The locally-focused eatery also featured on The Adelaide Review, which wrote: “(Kangaroo Island) may have gained a reputation for having some of the world’s finest produce but after eating at Sunset Food and Wine it is now obvious that they keep the best for themselves and their fortunate guests.”
  • New York, USA eatery PRINT., has introduced a new Restaurant Café service after transforming its cocktail den into a special space for daytime meals. Check out the Restaurant Café here. PRINT. also recently attended its first Slow Food NYC Food Almanac, an annual food panel which discusses food-related issues in the community. Read the restaurant’s blog about this experience here.
  • The Bay Fish & Chips, Stonehaven, Scotland, has been voted as one of the UK’s best foodie experiences on Lonely Planet’s Ultimate Eatlist. The TL&CC Collective member’s fish and chips featured thirty-first on a list of the top 500 memorable food experiences around the world. Read more about the list here.

Previous posts

07 March 2019

We asked PRINT.'s Meghan Boledovich to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.

28 February 2019

Glenn Barratt, executive chef at Wild Canary, Brisbane, Australia, breaks down the food loop, explains the benefits of a kitchen garden, and tells us why producer relationships are so important.

28 February 2019

We asked Taxi Kitchen's Tony Twitchett to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.