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Nothing breeds new experiences like collaboration.
Offering novel trails of exploration through fusion and melding – the renowned Glenfiddich continues its upending venture into the world of partnerships. Tapping two renowned chefs to head their most recent campaign, the award-winning single malt distillery now poses the question, “Where Next?”
Not just geographically expanding, as they grow their footing in the bustling region, but philosophically as well. Glenfiddich continues to push every boundary it’s met with, within the culinary world and beyond, as exemplified in their new two-night-only exclusive dinners for its Dubai-based enthusiasts. Formulated by The Guild‘s esteemed Chef Paul Gajewski and the Michelin-starred Chef Greg Malouf, the night is marked with a fine-tuned menu curated to pair harmoniously with the whisky brand’s renowned 12, 15, and 18-year-old single malts.
While its grape counterparts are seldom known to the world of pairings, whisky hasn’t always been given the space to be curated against richly crafted dishes. Embracing the challenge with a sense of vision and boldness, Glenfiddich and the chosen Culinary Mavericks bring you a gastronomic journey through a malt lens.
Dinner with Glenfiddich in Dubai
Born in the late 1800’s, the whisky distillery has proved to stand the test of time over centuries. And while the reasons for its lifeline undoubtedly have something to do with the sheer quality of its splendidly crafted and aged whiskies, its unyielding search for innovation also plays a role. Constantly digging for where to gear exploration next, the collaborative dinner is an extension of that search.
Robust and neat the first whisky utility in the culinary journey is the 12-year-old bottle. With fruity notes and a light finish, it offers a juicy yet clean base. Alternatively, the 18-year-old whisky brings depth and complexity to the menu, fitting for a woody French roast that’s decadent yet forgiving.
With underlying ingredients of honey, dates and apples, the two chefs have composed a menu that simultaneously pulls on the Glenfiddich offerings while rooting itself in the Dubai heritage.
The Culinary Mavericks of the season
Taking the challenge in stride are two established chefs who relate more in risk-taking philosophy over cuisine ethnicity.
Mastering the art of culinary modernisation, the Lebanese-rooted Chef Greg Malouf has built a name for himself within the realm of Middle Eastern cuisine. One of the region’s most decorated chefs, he embodies Glenfiddich’s commitment to evolution on a personal and professional level. “I get challenged all the time, especially in a kitchen when there are younger trainees or chefs. They’re part of my growth,” he shares.
Alternatively Chef Paul Gajewski, also leans into the medley of challenge and cuisine with a slightly differing menu outlook and approach. Bringing his diverse background in Asian and Western cuisine, he blends culinary styles and ingredients with a sense of risk and reflection. “Greg and I have different flavour profiles and cooking styles, so writing the menu together was enlightening,” he notes on the upcoming collaboration. A man of endless fusion, his journey from Australia to Europe and now Dubai, makes him a synergising fit within the Glenfiddich crest.
For the premium brown liquor enthusiasts or the brazen culinary adventurers, the incoming Glenfiddich evenings have an unmissable offering for you to embark on. A testament to the power of collaboration, indulge in the world’s most awarded single malt Scotch whisky with a crafted-to-perfection meal to go with it.
A place for the curious and the lavish, for more on the Glenfiddich journey, follow @mavericks.dxb on Instagram.
