Prime steak and other meat is imported from the US, with Creekstone Ranch a trusted source, says Four Seasons DIFC executive chef Matthew Dahlkemper.
Any challenges for chefs with American cuisine?
Bernasconi: The only challenge is to create the recipes to be as close to the original flavours as possible. Chefs will be serving a lot of expatriates that have eaten American cuisine, so they need to ensure that it matches perfectly, otherwise the guest will know.
Sabol: For me, the first challenge was to establish what US cuisine actually is, as it is a big country with people from all over the world. The challenge is also to source fresh at all times; American cuisine is rustic, home-cooked food relying on fresh ingredients — fresh seafood for the traditional southern and Pacific cuisine or the west coast cuisine that relies so heavily on fresh organic farmers.
Rowan: The only challenges I have found relate to education and supply. We have to continually educate and train ourselves to be more aware of customers’ needs and wants. If you are willing to change and be part of the food evolution, then it becomes a far easier process.
Thesleff: Like any other cuisine, the challenge is to understand the flavours. Not enough people have been able to travel to the US to eat and experience it; they simply cook the food they are told to do. At Claw, we ensure all our chefs are trained to understand the traditions and history of American cuisine.
Dahlkemper: Time definitely plays a role. BBQ isn't something you can do in 15 minutes — it takes hours, even days. Additionally, if you run out of brisket, there is no chance to recover during that service as it will take another 12 hours before the next batch is ready.
How’s the supply stream?
Bernasconi: The suppliers in the UAE are very good and so many of the products that we use are available. At Fümé we make most of our sauces; marinades; and canned, pickled and smoked items in-house, using locally sourced products.
Sabol: We use only fresh produce, sourced locally wherever possible. All of our meat has to be imported due to the standard we need; our beef is USDA Black Angus, which is great for slow-and-low cooking, and even better for burgers, thanks to its marbling and flavour.
Rowan: We have amazing suppliers in Dubai but you need to source from other countries to keep it as seasonal as possible, and maintan quality and consistency. Our crab soup is locally sourced but, of course, you need to ship in Alaskan king crab. Air freight is so advanced these days; the produce is caught and on the plate within 24 hours. It’s a great time for food in Dubai.
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