Culinary Delights in Dubai
Dubai has lots of place to shop, amazing jewellery stores and incredible architecture. But as you know, the other passion of mine is food and of course, I could not go past a very special one-on-one cooking class at the stunning Four Seasons Restaurant, Jean Georges. Jean Georges was opened last year by globally acclaimed chef Jean-Georges Vongerichten and now sits under the guidance of acclaimed Executive Chef Colin Claque. Set on Jumeirah Beach in the Four Seasons Resort the restaurant consists of two separate dining areas, JG Dining Room and JG Kitchen. The Dining Room is inspired by his New York restaurant Jean-Georges and offers his signature menu in a beautiful fine dining setting. In the centre of the room are breathtaking hand blown glass chandeliers, making this the perfect destination for a romantic night out. If you are stopping over in Dubai make sure you give yourself a few days to enjoy this amazing city and book yourself in to Jean- Georges for a dinner you won’t forget!
Colin Claque, like a lot of great chefs, found their passion for cooking from his mother who was also a chef. Through his time cooking with her as young boy, he learned to appreciate local produce and seasonality of ingredients. As soon as he graduated, he enrolled into catering college and went on to carve his own culinary destination working under some of the finest chefs around the world including Anton Mosimann, Peter Langan, Gary Hollihead and Sir Terence Conran.
His career highlights include being part of the team who opened the Burj Al Arab in Dubai and Executive Chef at Zuma in London. His culinary talents have taken him The Ivy at the Jumeriah Emirates Towers and Pollen Gardens in Singapore and now as Executive Chef of Jean- Georges in Dubai. He describes his style as, “Sourcing the best quality ingredients to create sublime flavours that are simple and have a touch of finesse.”
Thanks to the amazing team at Quintesstially Lifestyle, I was personally introduced to Colin and got to spend the entire day with him in the kitchen cooking up a feast with him and trying almost everything on the menu – how lucky am i?! Next week, I will be sharing with you some of the amazing dishes we cooked up so you can try at home. The first is Kale Caesar Salad with Green Chilli and Mint. It’s healthy and incredibly flavoursome.
Kale Caesar Salad with Green Chilli and Mint
80 g Kale, washed and dried
1/8 inch thick chiffonade
45 g Dressing
5 g Mint leaves, wide chiffonade
3 serrano chilies, thinly sliced
For The Dressing:
90 g Fresh lemon juice
35 g Red wine vinegar
1.5 g Garlic clove - germ removed
1.5 g Anchovy
15 g Dijon mustard
16 g Egg yolk
13 g kosher salt
2 g Freshly ground black pepper
1 g Ground chili ﬂakes
5 g Lemon peel, pith removed
185 g Safﬂower oil
125 g extra virgin olive oil
65 g Parmesan cheese
FoR The Croutons:
Extra virgin olive oil
Salt and black pepper
For the dressing
Combine set 1 in vita prep and puree until smooth, emulsify with the second set and then add the cheese, puree again until smooth
For the croutons
Liberally coat the bottom of a sauté pan with extra virgin olive oil and heat until just smoking, add the bread and sauté until golden brown.
Blot on plenty of absorbent paper towels and season gently with salt and pepper.
Combine the kale, mint and dressing and mix to coat well, let sit 5 minutes.
Arrange on the plate, top with the croutons, and garnish with the chilies