Ginger Moon is hosting a zero-waste dinner event during the week of Dubai Food Festival. The sustainable event will take place on Thursday 4 May, 2023, and will showcase the W Dubai – Mina Seyahi’s commitment to sustainable practices and eco-friendly dining initiatives, without compromising on taste.
Chef Daniele Marcellini has carefully crafted a delectable five-course menu and beverage pairing for the event, effectively planning the technique of each dish right down to the last bit of seasoning. All dishes will be prepared using sustainable cooking methods that minimise waste and reduce the carbon footprint that convinces you to discover and re-imagine the most undervalued ingredients.
The zero-waste dinner event will feature a menu where each dish reduces food waste by using every element of the product in its dish. Diners can expect “Ugly Beets Cannelloni” a local red beetroot cannelloni and goat’s cheese emulsion beetroot broth, repurposing the water the beets were cooked in to reduction to a glaze and then used for its pairing drink, the goat’s cheese skins are used for the emulsion and the green oil is made by the leaves of the beetroot.
In-season produce such as deep fried baby artichoke globe, pecorino and parmesan fondue will be on the menu with the culinary team handing over the crust of the cheese which is then used for the drink taco, along with sustainably sourced greenhouse heirloom cherry tomatoes, that supports local farmers, and reduces CO2 through transportation efforts. Named “90% Tomato” this dish will be creatively transformed into a white tomato jelly, with cheese curd, and basil oil made from basil stems. The leftover tomato skins are used for its companion drink “10% tomato, 90% smashed”, no waste needed ethos tomato cordial.
“We are thrilled to be part of Dubai Food Festival and to showcase our commitment to sustainability” said Chef Daniele Marcellini about the event “Our team has worked hard to create a unique dining experience that not only tastes great but also promotes environmental awareness. There is a conscious feeling of good-doing when cooking these dishes – it makes the experience more than just about the taste.”
The Mina Seyahi resort recently celebrated its commitment and investment to its sustainability efforts with an inauguration of its state-of-the-art, on-site BiG 1500 bottling plant. The plant can produce 1,500 filtered bottles of water and will eliminate 1000+ tonnes of carbon emissions and 1.5 M single use plastic bottles a year from the complex.
Stephane Buchholzer, EAM Culinary & F&B said: “We’ve seen a spike in demand from our restaurant guests expecting the venues they choose to dine in to have elements of sustainability in their menus and or operations. To just offer great food alone is no longer enough. We need to be levelling up to the way we create dishes that are conscious towards the dining experience and the planet.”
Ginger Moon’s zero-waste dinner event is a must-attend for foodies, eco-conscious individuals, and anyone looking to enjoy a delicious meal while promoting sustainability.
The evening starts from 7 pm onwards, and packages start from AED 365 for food only and AED 595 including beverage. Limited seats are available, and people are encouraged to book early to secure their spot at this exclusive event.
