16/11/17 7:00 pm£35
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Lebanese chef Sarkis Nehme presents this special supper club themed on sustainability. To challenge our culture of food waste, he will present dishes made from surplus produce to create a delicious three course meal. Dishes will use seasonal ingredients and fuse Lebanese cuisine with other culinary influences.
Sarkis Nehme‘s passion for cooking is inspired by his home in the mountains of Lebanon, where simple but true ingredients make an authentic Lebanese cuisine. Many years of experience in various hotels and small gourmet restaurants have made him a truly cosmopolitan chef: he knows how to spice up Indian and Mexican dishes or seduce with the finest French pastry. Currently, Nehme is a researcher in Food Sustainability and a lecturer at Fairleigh Dickinson University.