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  • Writer's pictureHunger Leads

21 GRAMS SOCIAL CLUB // LOCAL 21 | farm2table – Local Organic Produce

21grams hosted their Iftar Social Club // Local 21 in partnership with farm2table on the 21st of April, and we made sure to book a table to try their 8-course set menu (with Balkan and Emirati roots) all made with the high quality local organic produce sourced by farm2table’s founding power couple, Jessica and Humaid.

farm2table’s concept is to keep the UAE’s history alive, discovering the potential for its future in agriculture, and serving great food from it, all whilst supporting smaller local businesses through its different projects and collaborations. They focus on sourcing from heritage farms, agri-education and upholding sustainable practices.


This Iftar menu started with a gorgeous Welcome Date amuse-bouche pairing dates and dairy with spicy clotted cream and hazelnut, which called to mind that classic combination of dates and laban. The clotted cream was a unique twist that really rejuvenated the use of dates and lightened its texture. This was followed by a delicate Pigeon Bone Broth with fresh herbs, which cleansed the palate of the former sweetness for the coming Heirloom Tomato and Rocca Leaf Salad. This was served with 21grams’ homemade ricotta cheese made with outsourced local dairy from Jersey cows. farm2Table’s tomatoes were every bit as tasty as they were colourful. The thick Burnt Eggplant Hummus was the richest dish in flavour with honey and roasted walnuts and served with my favourite 21grams’ fresh breads.


Welcome Date amuse-bouche pairing dates and dairy with spicy clotted cream and hazelnut.
Pigeon Bone Broth with fresh herbs.
Heirloom Tomato and Rocca Leaf Salad.
Burnt Eggplant Hummus

The Stuffed Peppers with camel meat ragout and herb infused yoghurt did not win me over, unfortunately, as I felt they were missing some vital seasoning. The creamy yoghurt overpowered this dish for my taste. It was the first time I had eaten camel meat and I had expected it to have a strong character, but it is a very mild viand which as I understand it, needs some fat infused to accentuate it.


Stuffed Peppers with camel meat ragout and herb infused yoghurt.

The delicious little leg of Pigeon Supreme with silky carrot and beetroot purées was served with a beautiful beetroot leaf and stem that accentuated this dish. Who knew beet greens could enjoy the limelight so much? However, the star of the night was, of course, the melt-in-your mouth Roasted Lamb Shoulder with wheat (also locally grown) and kale risotto. Delicious!


Pigeon Supreme with silky carrot and beetroot purées.
Roasted Lamb Shoulder with wheat and kale risotto.

To complete the menu, the Mahlabia Milk Pudding with caramelised pistachio was just the right amount of sweetness and aromatic rose to close this menu’s chapter.


Mahlabia Milk Pudding with caramelised pistachio.

We’re eagerly awaiting to see what the next Social Club // Local 21 has in store!

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