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Verre By Gordon Ramsay at the Hilton Dubai Creek, today announced their return to the Taste of Dubai festival for 2009, following last year’s successful participation in the award winning inaugural event.
Taste of Dubai held from March 11-14 at Dubai Media City Amphitheatre and Park, will feature 23 of Dubai’s top restaurants and chefs offering visitors a taste of their finest signature dishes.
Building on last year’s success, Verre promises to encore their magic once again with a new menu of Ramsay inspired, signature dishes. The restaurant’s enthused participation will also see its Head Chef, Matt Pickop, lead the festival’s key culinary programs; Mark Wilkinson Chefs Theatre and Spinneys Cookery School.
Matt Pickop, Executive Chef, Hilton Dubai Creek, shares the team’s enthusiasm, “We couldn’t wait to get involved again, Taste of Dubai has revitalized the city’s culinary landscape. Not only does it help profile great restaurants, but also serves as the perfect platform for Dubai’s culinary community to come together and serve a common goal; spreading the love for good food.”
Victoria Crick, Event Director of Taste of Dubai, said:
“We are proud and delighted to have Verre by Gordon Ramsay on board for a second year. It is restaurants such as Verre that have helped the festival deliver on its promise and ultimate success. This year visitors to Taste of Dubai 2009 can expect an even bigger range of cuisines and signature dishes to choose from, with a 50 percent rise in the number of participating restaurants.”
The festival holds special significance for Verre this year. For the first time, Verre will offer attendees a chance to extend their love affair with Gordon beyond the festival, with the launch of Verre Master Classes. These gourmet cooking classes are aimed at demystifying culinary prowess, and assuring all that the art of cooking like a celebrity chef is well within reach.
Taste of Dubai 2009 Menu
Starter
Tartare of marinated salmon with crème fraîche and Baerii caviar With a chilled tomato jus
Main Course
Braised beef with celeriac choux-croute With cepe veloute
Dessert
Basil pannacotta with blackberry compote and Champagne granite
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