'Chef for hire' Andy Campbell will host a series of truffle-related sessions with Italian truffle expert Massimo Vidoni in November
Truffle lovers in the UAE are in for a gastronomic treat in November as ‘chef for hire’ Andy Campbell hosts a series of truffle-related events across the UAE alongside famed Italian truffle expert Massimo Vidoni.
From a cookery demonstration at the Miele Gallery at the Dubai World Trade Centre to exclusive Supper Club dinners, gourmands in the UAE will have the chance to learn more about the mysteries of one of the world’s most expensive foods.
Andy Campbell, who has worked as head chef at a number of London’s finest fine dining restaurants (including Marco Pierre White’s Café Royale, Anthony Worrell Thompson’s Ménage a Trois and the French House in London’s Soho), will be cooking truffle inspired menus at a variety of locations throughout the month.
Massimo Vidoni, who has shaved truffles for US Presidents and has been featured in The New York Times for his truffle expertise, runs Dubai-based gourmet food importer Italtouch and will be on hand at each event to impart his extensive truffle knowledge.
The culinary tour starts on November 11 with a ‘Remembrance Sunday Dinner’ in Dubai, a cookery demonstration at the Miele Gallery on November 14, a Supper Club dinner on November 16 in Dubai, a ‘Dinner in the Desert’ in Ras Al Khaimah on November 17 and concludes with a Supper Club onboard a ‘super yacht’ in Dubai Marina on November 23. Further dates in Abu Dhabi, Sharjah and Fujairah are all private bookings.
Andy and Massimo met at the last Taste of Dubai event and decided to combine Andy’s cooking skills with Massimo’s truffle connections and years of sourcing gourmet food to bring UAE foodies a unique experience featuring the best-of-the-best.
Diners attending the Supper Club and cookery demonstration at the Miele Gallery can expect a tasting plate menu featuring saffron tortellini filled with truffled mash, porcini cream, white truffle shavings; line-caught sea bass fillet, asparagus, black truffle, shell fish reduction; and vanilla panna cotta, semi frozen berries and truffled gold leaf honey.
Reservations for any of the events can be made by emailing andy@chefandycampbell.com
