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. 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’.
This three-chef collaboration dinner is limited to forty seats and available over two nights on February 23rd and 24th 2021 from 7:30 PM. Advanced booking and payment are essential.
AED 195 per person for food only. Food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC, Spain shared between two for AED 295 per person.
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge | 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 04-3231833 and hola@boca.ae
