I am one of the lucky food lovers who got invited to SCAFA Bistro's (aptly put SCAFE) menu tasting. Boy am I glad to have lent them my enthusiasm not to mention my incredible appetite.
Although Jumeirah Lake Towers area is a mish mash of roads and more confusing roads with building lay-outs that add more to that confusion ensalada, I believe SCAFA is worth the effort.
My passion for food made me walk in Manhattan streets at 2:30 in the morning just to eat Grey Papaya's hotdogs (made famous by the movie Fools Rush In). Yes, New York City streets, wee hours with my boy...
Although Jumeirah Lake Towers area is a mish mash of roads and more confusing roads with building lay-outs that add more to that confusion ensalada, I believe SCAFA is worth the effort.
My passion for food made me walk in Manhattan streets at 2:30 in the morning just to eat Grey Papaya's hotdogs (made famous by the movie Fools Rush In). Yes, New York City streets, wee hours with my boy...
The reason why an airplane waited for me for 20 minutes in London Heathrow, thank goodness for friends in the biz(pilot was head enabler) who understood my need to try out breakfast at Garfunkels and pretended I got lost in Duty Free when in fact I got lost in food.
The same passion for food made me set aside the heebie jeebies JLT area gives me.
I met another lost foodie (who later on I found out is Samantha of FooDiva) in the lobby of the building next door. We trek our way and found out it was located on the lake level of the building next to Silver Tower in I cluster. Yes, sounds very complicated but when you get there, you know there'll be many more visits and you won't be lost again.
So let me walk you through our tour of SCAFA.
Alisha, who owns and manages the business with her parents (Zaigham and Deena) gave us a warm welcome. It is a little wearing to welcome foodies (critics mostly) to your kitchen and strike a balance between keeping foodies entertained without going over-the-top. And too business-like that will make the whole experience as cold as turkey. For someone who came from a totally different field, and I speak for Zaigham and Deena as well, the family has warmth that breaks down barriers which I think made them great for this business.
One by one, we were shown SCAFA's lay-out and were given some information about the area.
SCAFE Bistro has tables and wide open space where you can see everything from where you are sitting. The place is brightly lit, having huge floor to ceiling glass windows that welcomes happy sunshine with open arms. It's just really cheerful, the ultimate Dubai way.
Bistro will be the focal point of SCAFA. Chef Haroon is the dedicated Chef for the Bistro. Now and again, students of SCAFA will have the pleasure and advantage of serving their very own prepared dishes in the Bistro. It will be a fantastic avenue to give students that little push they need to face the F&B world, a chance to interact with customers. The right amount of encouragement and challenge.
I met another lost foodie (who later on I found out is Samantha of FooDiva) in the lobby of the building next door. We trek our way and found out it was located on the lake level of the building next to Silver Tower in I cluster. Yes, sounds very complicated but when you get there, you know there'll be many more visits and you won't be lost again.
So let me walk you through our tour of SCAFA.
Alisha, who owns and manages the business with her parents (Zaigham and Deena) gave us a warm welcome. It is a little wearing to welcome foodies (critics mostly) to your kitchen and strike a balance between keeping foodies entertained without going over-the-top. And too business-like that will make the whole experience as cold as turkey. For someone who came from a totally different field, and I speak for Zaigham and Deena as well, the family has warmth that breaks down barriers which I think made them great for this business.
One by one, we were shown SCAFA's lay-out and were given some information about the area.
SCAFE Bistro has tables and wide open space where you can see everything from where you are sitting. The place is brightly lit, having huge floor to ceiling glass windows that welcomes happy sunshine with open arms. It's just really cheerful, the ultimate Dubai way.
Bistro will be the focal point of SCAFA. Chef Haroon is the dedicated Chef for the Bistro. Now and again, students of SCAFA will have the pleasure and advantage of serving their very own prepared dishes in the Bistro. It will be a fantastic avenue to give students that little push they need to face the F&B world, a chance to interact with customers. The right amount of encouragement and challenge.
Next was the Reception and Registration where we caught Deena and Zaigham, hard at work. Every nook and cranny of SCAFA was bright, crisp and laden with different shades of vibrant green contrasting pearly whites. Shelves are ready to be stacked with various culinary related books, which will be an additional literary resource for students later on.
We were shown where student's changing rooms, pantry, and even online resource room were going to be. Then my most awaited pit stop of it all, SCAFA's kitchen, where the magic will all happen. It was brilliantly space and of course I went all dreamy looking at their heavy duty gadgets, cooking ranges, their collection of shiny pots and pans, the convection ovens, the marble work top where pastries will be kneaded, rolled, cut, shaped, and bless me, at that moment covered with scrumptious pastries that were just drool-inducing. Alas! the great wonders of cooking and baking, definitely mesmerizing.
With Chef Audrey, an accomplished chef in both Belgium & Bahrain and Le Cordon Bleu graduate, Chef Jyotika as Instructors, students are definitely in good hands.
We were shown where student's changing rooms, pantry, and even online resource room were going to be. Then my most awaited pit stop of it all, SCAFA's kitchen, where the magic will all happen. It was brilliantly space and of course I went all dreamy looking at their heavy duty gadgets, cooking ranges, their collection of shiny pots and pans, the convection ovens, the marble work top where pastries will be kneaded, rolled, cut, shaped, and bless me, at that moment covered with scrumptious pastries that were just drool-inducing. Alas! the great wonders of cooking and baking, definitely mesmerizing.
With Chef Audrey, an accomplished chef in both Belgium & Bahrain and Le Cordon Bleu graduate, Chef Jyotika as Instructors, students are definitely in good hands.
6 industrial cooking range, 4 convection ovens, stainless work benches and marble counter tops... can easily fit 12 students at the same time
Just a few steps away from the kitchen is the spacious Lecture Room with fully fitted kitchenette for demonstration and an overhead TV screen to show close-ups and detailed techniques used. Masterchef's Masterclass, watch out! WATCH OUT They have the facility and they are not shy to show them off! And yes, that's meringue inside the oven... I would have stuck my hand inside but there were people around me. Maybe next time.
Tour ended and we sat back in Bistro. Practically strangers who ended up talking about island food, thanks to Samantha for asking a question some where along the lines of "If you got stuck in a deserted island, which dish or food would you want to have." Oh! We have our own different faves but Alisha converted us to her island when she said... "thick fluffy pancakes, stacked on top of each other, warm syrup drizzled all over it with scoops of fresh whipped cream". Now if you don't want her island to be your neighboring island after that, you are ca-ray-zee.
Food arrived and I met the delectable Tapas Trio.
Food arrived and I met the delectable Tapas Trio.
It was served with a selection of bread slices, some plain, some with nutty textured seeds, an appetizer meant for two. Most probably though, you and whoever you'll be sharing it with will be fighting over those sliced carrots. Light, fresh and full of flavour, rendered by carrots, coriander and apple. If only I didn't know the amount of food I will be tasting, I would have finished all the carrots on the table. But the idea of more than one dessert coming my way, made me wary. Thought smart to control my appetite.
Next to carrots was a well rounded texture and flavour, what with it having eggplants, pine nuts, olives and roasted tomatoes. It's a pleasure to eat it. The third one is a mixture of tuna, red bell pepper and to give you that subtle kick, jalapeño. It wasn't overpowering at all! It's so subtle and chic.
Next to carrots was a well rounded texture and flavour, what with it having eggplants, pine nuts, olives and roasted tomatoes. It's a pleasure to eat it. The third one is a mixture of tuna, red bell pepper and to give you that subtle kick, jalapeño. It wasn't overpowering at all! It's so subtle and chic.
Served right after a few more chit chats... Asparagus Quiche. You slice into it and the egg gives in without a fight, you reach the asparagus filling and it still firm yet cooked. The top is beautifully browned and the crust is crumbly and light. I can seriously eat two of these but they might look at me like I grew a second head.
Lamb Tagine followed next. I am not a big fan of lamb because of its distinct smell and lingering taste that I'm not accustomed to. I roast lamb from time to time, for hubby but never went out of the way to make one for myself. For some reason though, without even realizing it... I finished my portion! Dunno if it's the apricot in the dish, the tender meat that falls off, the couscous which is as light and fluffy as cotton candy, far from the cloggy ones that I know of, or all of the above? All I know is that their lamb tagine with couscous was just wonderfully made. It is a dish that my hubby will enjoy tucking in.
Dessert came, not one, not two, but three! "Spoil me more will you?!" As a foodie, it is one of those moments when I thank my lucky stars that I am a foodie.
I plunged my spoon scooped up Vanilla Raspberry Panacotta. The light panacotta was delicately presented. Vanilla bits visible at the bottom (which only means business) and raspberry coulis adorning the top. The balance of flavour was pure delight. Not too sweet, not too tart.... just sublime and the texture? velvety smooth... muy perfecto! Two more for me por favor and three to go? Uno para cada hijo y otro para mi esposo! :P
Next, Cheesecake, berries on top and crust at the bottom. A sophisticated version of the classic one is the way to go for this bistro. If you're in a hurry, this cheesecake is the bomb! Not a huge chunk-o-slice of thick crust with heavy cream cheese but a perfect portion for the waistline conscious of the peeps of today. I, on the other hand have no problem gaining weight and so when I come back, I don't mind ordering two. Like the panacotta, it was made with such finesse, that the only way it will end up is a dainty one.
A bonus if you may, was presented on a taster spoon. Ginger and pear crumble. Whipped up just few moments before dessert was served. It was all because Chef Audrey hates to waste excess ingredients and what better way to utilize them than create delish treats. A true mark of a great chef, she made a marriage of flavour with ginger and pear and made a glowing finish to an enjoyable food tasting. An ace skill if I say so myself, which I hope their student will learn and hone.
I plunged my spoon scooped up Vanilla Raspberry Panacotta. The light panacotta was delicately presented. Vanilla bits visible at the bottom (which only means business) and raspberry coulis adorning the top. The balance of flavour was pure delight. Not too sweet, not too tart.... just sublime and the texture? velvety smooth... muy perfecto! Two more for me por favor and three to go? Uno para cada hijo y otro para mi esposo! :P
Next, Cheesecake, berries on top and crust at the bottom. A sophisticated version of the classic one is the way to go for this bistro. If you're in a hurry, this cheesecake is the bomb! Not a huge chunk-o-slice of thick crust with heavy cream cheese but a perfect portion for the waistline conscious of the peeps of today. I, on the other hand have no problem gaining weight and so when I come back, I don't mind ordering two. Like the panacotta, it was made with such finesse, that the only way it will end up is a dainty one.
A bonus if you may, was presented on a taster spoon. Ginger and pear crumble. Whipped up just few moments before dessert was served. It was all because Chef Audrey hates to waste excess ingredients and what better way to utilize them than create delish treats. A true mark of a great chef, she made a marriage of flavour with ginger and pear and made a glowing finish to an enjoyable food tasting. An ace skill if I say so myself, which I hope their student will learn and hone.
Their breads and pastries are imported from France and then SCAFE finish baking them in their kitchen. The cranberry pastry that I sunk my teeth into has the right amount of crisp, flakiness and its bursting with cranberry flavour. Superb.
I guess for now they are sourcing their pastries from France but will eventually make their own breads and pastries, given that they'll be teaching students all about them in successions.
Alisha, Deena and Zaigham have done an incredible job building this business from concept to reality. There are still a lot to do but they will get there because this family is focus and happy with what they do. F&B establishment should start a partnership with SCAFA as they have very good potential to produce homegrown talent.
They are located at Unit 16, Lake Level, Cluster I, Jumeirah Lake Towers.
Bistro opens from 8 AM to 6 PM. Breakfast is served between 8 AM to 11 AM, Lunch at 11:30 AM with last order at 2:30 PM. Coffee and pastries available until 6 PM. Bistro and School are closed on Fridays.
For more information about SCAFA, their courses (Children, Enthusiast, Home Pro or Professional Cooking Program), bistro, location, please visit: www.scafa.ae
Connect with them via their FB Page and their Twitter Account
Enjoy few more of the photos I've taken at SCAFA.
Happy Eating! - AcousticChef, cookin' one tune at a time!
I guess for now they are sourcing their pastries from France but will eventually make their own breads and pastries, given that they'll be teaching students all about them in successions.
Alisha, Deena and Zaigham have done an incredible job building this business from concept to reality. There are still a lot to do but they will get there because this family is focus and happy with what they do. F&B establishment should start a partnership with SCAFA as they have very good potential to produce homegrown talent.
They are located at Unit 16, Lake Level, Cluster I, Jumeirah Lake Towers.
Bistro opens from 8 AM to 6 PM. Breakfast is served between 8 AM to 11 AM, Lunch at 11:30 AM with last order at 2:30 PM. Coffee and pastries available until 6 PM. Bistro and School are closed on Fridays.
For more information about SCAFA, their courses (Children, Enthusiast, Home Pro or Professional Cooking Program), bistro, location, please visit: www.scafa.ae
Connect with them via their FB Page and their Twitter Account
Enjoy few more of the photos I've taken at SCAFA.
Happy Eating! - AcousticChef, cookin' one tune at a time!
Curious about WHAT I WORE TODAY? http://wiwt.com/outfits/44588/
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