Our dreams came true on the 20th of January when were honored to be a part of the Launch of Wellington Wednesday’s at one of the world’s most famous Michelin star chefs and host of many cooking shows – Gordon Ramsay’s Bread Street Kitchen.
The launch of Bread Street Kitchen a few months ago created an enormous hysteria all over Dubai since word spread that Ramsay would be gracing the Launch Event (which sadly, we missed). So you could imagine our excitement when we knew we’d get a chance to meet Gordon, have a quick little chat with him as well as click pictures – definitely a money-can’t-buy opportunity, right?
The Launch was buzzing, with not a single chair empty. And in a matter of no time, we began our delectable feast. For those who know and love Gordon Ramsay like we do, it is well known that if there is one dish that he has his trademark stamped on; it would have to be the Beef Wellington. It is the most renowned dish from Gordon Ramsay’s Hell Kitchen which is a preparation of a Beef Tenderloin coated with duxelles (a finely chopped mixture of mushrooms,onions, shallots and herbs sautéed in butter and reduced to a paste) and crepe, and then wrapped in puff pastry and baked. It might sound easy, but it is one of the trickiest dishes to master.
Ofcourse, Gordon Ramsay can prepare it with his eyes closed. So having said that, we strongly feel that Wellington Wednesday’s is the perfect time to visit Bread Street Kitchen. For just 300Dhs per person, you can savor some delectable starters, a beef wellington and desserts too.
We started off with Tamarind Spiced Chicken Wings, Spring Onion and Coriander. We loved the sweet, spicy and sticky glaze on perfectly cooked chicken wings. Absolutely lip smacking.
We also tried the Quinoa Salad with pomegranate, cranberries, olives, spring onions and roasted hazelnuts.
Next, it was time for the glorious beef wellington served on a rustic wooden board. The wellington itself looked glossy and perfectly crispy on the outside; we couldn’t wait to tuck in. The wellington is served with Truffle Mash (the best and smoothest mash we’ve had), roasted carrots, picked walnuts and marrowbone sauce. The beef was perfectly medium rare and juicy and the duxelles was rich and earthy in flavor. It is safe to say that the wellingtons at Bread Street Kitchen will pose as a benchmark to all the other wellingtons we have in the future. And we’re pretty sure, nothing will even come close.
To wrap up our meal, we savored a very soft and moist sticky toffee pudding with vanilla icecream.
Ofcourse, the highlight of our night would most definitely have to be the moment when we were face to face with the man himself who seemed to be the nicest chef we’ve ever met. Even though we were completely starstruck, we managed to have a quick chat with him and click a few pictures as well. We also got the bonus of him signing his cookbook for us to take home, along with Polaroid picture! What more could two humble food bloggers ask for?