According to a FUTURE OF FOOD webinar hosted by The Economist yesterday, we should all be eating insect icecream, snacks from left-over beads from beer brewing, and grasshopper fries… GIRLAHEAD IS NOT IMPRESSED.
She is much more turned on by the great NOBU MATSUHISA, above, whose food she will once again be tasting this coming Monday (where? watch this space). Nobu-san will, in person, be back in Dubai, 16-18 November, at ATLANTIS THE PALM. Hotel GM Tom Roelens and the rest of his Kerzner colleagues are doing a great job in bringing forward food awareness. Nobu food is more than black miso cod – in Dubai, try his white truffle set menu.
It’s tempting to turn this solely into a DUBAI DIARY. The Emirate may be having a world expo but it is also currently leading the world in culinary happenings. Led by Gates Hospitality’s Naim Maddad, Jubilee Gastronomy runs through February 2022: October’s starring outlets include Social by Heinz Beck at Waldorf Astoria The Palm (who flies in to cook 7th December), November sees a total of 7 Michelin-stars visiting town, on 14 nights, and so on. WE LOVE HEINZ BECK. He can turn his hand to anything. He is based in Rome, where his anchor restaurant, Pergola, atop Cavalieri Waldorf Astoria, has three Michelin stars. Also in Italy, he has compiled, and he oversees, calorie-controlled menus at Palazzo Fiuggi, part of the ForteVillage Collection. We love Italy, of course, for its products, it wines, its ambience and passionate food service. SEE BELOW.
In London, meanwhile, TAJ HAS OPENED ITS CHAMBERS PMC (Private Members’ Club). This is a business-like place, with Conran interiors ideal for talking serious business, rather than chatting about cuisine, and Susan Eyre’s Everyday Matters, chosen by Dais Contemporary Art, fits into a finance+politics mode. As Chambers London ramps up, PMC members will find attractive discounts on hotel rooms, all other food and drink, and the spa.
Oh THE IMPORTANCE OF PASSION. Few embody that word so well as Lorenzo Giannuzzi, head of the Forte Village empire. Hear him here: