An invitation that was not ignored: to participate and to shoot the launch of Armani Hotel Dubai’s, ‘Cooking Master Class’. Yes, indeed: Armani Hotel’s Specialty Head and Sous Chefs taking the Foodie Writers, Journalists and Photographers of Dubai on a gastronomical tour our tastebuds had not yet travelled…
On the day, instructor and Specialty Head Chef Alessandro Salvatico was charm and talent rolled into a fetching white apron (sans a tall rippled Toque Blanche atop his spikey head of hair, much to my dismay). A fine interpretation of his Tuscan cuisine was patiently explained step by step and we, the salivating public, encouraged to draw near the stove top, handed a mixing spoon and coaxed to stir the broth gently till it ‘reduced’.
A confederacy of budding master chefs was that moment born.
The Armani series of Cooking Master Classes begins with a celebration of the asparagus season. In fact, three of the four courses we created involved in some way one of Holland’s most coveted exports: the mighty asparagus. Not your skinny, green, wilting variety of asparagus we tend to find at the grocer’s. Oh no. Chef Alessandro presented us with thick, hearty, white asparagus spears as long as your forearm and as thick as, well, just damn thick. Tender green and white ones…
Who would have known that these turgid shoots would end up taking the Dubai foodie’s world by storm?
But there was more to the day than boiling up delicious asparagus. Our Master Class Menu included risotto with safron and giant prawns, and wild sea bass with braised endive and pistachio. And being the classy Italian establishment Armani/Ristorante has proven itself to be, how could each course not be paired with delicious wines, all of course sourced from the motherland? Cin Cin!