Koppert Cress to host gourmet event in Dubai

Chefs enjoying Koppert Cress Cressperience

Netherlands-based leading microgreens grower Koppert Cress is inviting chefs in Dubai to attend its "Middle East Cressperience" to be held from October 16-18.

The culinary showcase of global menu trends and pop-up education sessions will cover food pairing, dehydration, freezing, emulsions, and combinations of cresses, specialties and microgreens.

The 'Cressperience' will be held at the prestigious Toro Toro Restaurant overlooking the Marina at the Grosvenor House Hotel, Dubai. 

"Education has always been at the forefront with Koppert Cress. An observation of a complete knowledge gap prompted our Cress Chefs to set about writing an educational brochure explaining in great depth the difference between MicroGreens and Cress," Koppert Cress UAE region country manager Paul Da-Costa-Greaves said in a release.

"Koppert Cress enables the best Chefs to be the best, enhancing their menus and enriching their recipes. The Koppert Cress culinary team will deliver a 15 Course tasting menu to Middle-Eastern course delegates that will tease their palates and feed their desire!”

The Koppert Cress culinary team will offer the ‘Middle East Cressperience’ over three days, with each day offering the same content, allowing chefs maximum flexibility to attend the date most convenient to them.

Places will be allocated on a first come, first served basis. Each delegate chef will be furnished with a fantastic Koppert Cress Microgreens manual, which gives chefs an in-depth understanding of microgreens, cresses, specialties and their applications. 

A hard copy of the new Koppert Cress Microgreens manual will be given to all chefs who attend the Dubai course dates.

The company said its 'Cressperience' taster days had already taken place throughout the world in various key locations, with great feedback received from chefs and fresh produce suppliers.

Steve Shore, development chef at Arthur David Foodservice in the UK is a great proponent of Koppert Cress. He himself held a Michelin-star for six years as a chef patron in his previous capacity. 

"The Koppert Cress manual enables me to educate my customers as to how to use the fantastic range of microgreens and cresses to enhance their menus and enrich the flavour of their dishes," Shore said in the release.

"The electronic version of manual is also great to email to chefs as a resource to inspire new dishes – It is great news that Middle-eastern chefs can now benefit from Cressperience taster days with the expert culinary team at Koppert Cress."
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