BOCA will host Spanish Tapas Master, Ager Urigüen, and recipient of Michelin Green Star, Miguel Ángel de la Cruz (also known as ‘The Forager Chef’), at a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb on Tuesday 23 & Wednesday 24 February 2021.
The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).
The two visiting chefs share BOCA’s passion for locally sourced ingredients and come with a wealth of knowledge regarding foraging and choosing produce that grows within the local environment.
BOCA has recently launched a new menu that includes desert plants native to the UAE in addition to a range of locally sourced and sustainable fish and seafood.
Cooking along BOCA’s Head Chef Matthijs Stinnissen, guests Ager and Miguel have prepared a four-course sharing meal inspired by recipes from Al Andalus focusing on free-range Spanish lamb and its primal and secondary cuts in addition to using foraged whole pine cones from the forests of Castilla y Leon in Spain.
The eight dishes that make up this collaboration dinner will include 'LAMB LIVER PÂTE WITH PLUM JAM CONFIT', 'LAMB ‘CHURRASCO’ & AUBERGINE', BOCA’s 'SPRING IN THE DESERT' made with 5-day aged local beetroot and native desert plants and 'SLOW COOKED STUFFED LAMB NECK WITH DATES AND ALMONDS'.
Advanced booking and payment are essential.
Timings:
Tuesday 23 & Wednesday 24 February 2021 from 7.30pm.
Price:
• AED 195 Food only
• AED 295 Food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC shared between two
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge.
BOCA will host Spanish Tapas Master, Ager Urigüen, and recipient of Michelin Green Star, Miguel Ángel de la Cruz (also known as ‘The Forager Chef’), at a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb on Tuesday 23 & Wednesday 24 February 2021.
The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).
The two visiting chefs share BOCA’s passion for locally sourced ingredients and come with a wealth of knowledge regarding foraging and choosing produce that grows within the local environment.
BOCA has recently launched a new menu that includes desert plants native to the UAE in addition to a range of locally sourced and sustainable fish and seafood.
Cooking along BOCA’s Head Chef Matthijs Stinnissen, guests Ager and Miguel have prepared a four-course sharing meal inspired by recipes from Al Andalus focusing on free-range Spanish lamb and its primal and secondary cuts in addition to using foraged whole pine cones from the forests of Castilla y Leon in Spain.
The eight dishes that make up this collaboration dinner will include 'LAMB LIVER PÂTE WITH PLUM JAM CONFIT', 'LAMB ‘CHURRASCO’ & AUBERGINE', BOCA’s 'SPRING IN THE DESERT' made with 5-day aged local beetroot and native desert plants and 'SLOW COOKED STUFFED LAMB NECK WITH DATES AND ALMONDS'.
Advanced booking and payment are essential.
Timings:
Tuesday 23 & Wednesday 24 February 2021 from 7.30pm.
Price:
• AED 195 Food only
• AED 295 Food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC shared between two
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge.
| place | BOCA Dubai International Financial Centre (DIFC), Dubai, Dubai, United Arab Emirates |
| local_phone | +971 4 323 1833 |
| event_available | Tue, 23 Feb 21 to Wed, 24 Feb 21 |
| access_time |
Dinner: 19:30 to 22:30 on Tue, Wed |
| payment |
Food Only: AED 195.00 Food & Wine Pairing: AED 295.00 |
Advanced booking and payment are essential.
- We regret that we are unable to accommodate dietary restrictions at this event .
- Spaces are limited and confirmed bookings are essential.
Guests can book through 04-323 1833 and [email protected]
BOCA will host Spanish Tapas Master, Ager Urigüen, and recipient of Michelin Green Star, Miguel Ángel de la Cruz (also known as ‘The Forager Chef’), at a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb on Tuesday 23 & Wednesday 24 February 2021.
The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).
The two visiting chefs share BOCA’s passion for locally sourced ingredients and come with a wealth of knowledge regarding foraging and choosing produce that grows within the local environment.
BOCA has recently launched a new menu that includes desert plants native to the UAE in addition to a range of locally sourced and sustainable fish and seafood.
Cooking along BOCA’s Head Chef Matthijs Stinnissen, guests Ager and Miguel have prepared a four-course sharing meal inspired by recipes from Al Andalus focusing on free-range Spanish lamb and its primal and secondary cuts in addition to using foraged whole pine cones from the forests of Castilla y Leon in Spain.
The eight dishes that make up this collaboration dinner will include 'LAMB LIVER PÂTE WITH PLUM JAM CONFIT', 'LAMB ‘CHURRASCO’ & AUBERGINE', BOCA’s 'SPRING IN THE DESERT' made with 5-day aged local beetroot and native desert plants and 'SLOW COOKED STUFFED LAMB NECK WITH DATES AND ALMONDS'.
Advanced booking and payment are essential.
Timings:
Tuesday 23 & Wednesday 24 February 2021 from 7.30pm.
Price:
• AED 195 Food only
• AED 295 Food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC shared between two
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge.
