In No Particular Order- Chef’s Table
A supperclub taking place at my studio in Amman, Jordan- a minimum intake of 6 people and a maximum intake of 9 people.
My dishes travel through time, sprinkled with nostalgia, geo-politics and belonging. Having spent a decade in Dubai, working as a food tour guide, chef and food ways researcher, I had the chance to enjoy so many different cuisines, and experience so many fascinating hybrids. In many ways it inspired me to straddle a space between foods that comfort us, and foods that surprise us.
And while I cannot escape critically unpacking food, migration, place-making and how we as people survive, adapt, and innovate- particularly during one of the most sensitive times in our history- the famine in Gaza, it has been so important to me to work with our native plants and make sure that there is a “nose to tail” approach to cooking.
In No Particular order is also a space for me to play, and exhibit warm, caring hospitality, melding my mixed heritage, my love for plants and nature, all on a custom-made table inviting laughter, riveting discussions and building community.
Sample dishes from the summer menu:
- Smashed Faqous and Burnt Scallion Noodle Salad,
- Vine Leafs Stuffed with Kofta with a Thkhemali Ketchup,
- Gazpacho with a Panzanella Salad,
- Pakora and Jameed Chaat,
- Berry Icecream with Burrata and Basil Infused Oil,
- Herby Lemon Curd with Dark Chocolate Leaf
