Recipes from Al Andalus inspire the four-course sharing meal.
Tucked away in the heart of Dubai’s financial district, BOCA is a Modern European restaurant heavily influenced by Spanish cuisine and with a strong commitment to sustainability and local sourcing.
BOCA will host Spanish Tapas Master, Ager Urigüen, and Miguel Ángel de la Cruz, also known as ‘The Forager Chef’, for a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb.
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 and aubergine, BOCA’s spring in the desert made with five-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 23 and 24, from 7:30 PM. Advanced booking and payment are essential. AED 195 per person (food only) or AED 295 per person (food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC, Spain). The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).