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Launch of Mediterranean Culinary Academy’s First Gastro Pop-Up

Stephen La Rosa

Pollen will showcase the MCA’s unique approach to innovative and sustainable food in the region, over a six-course dinner with drinks pairings.

Foodies in Malta are in for a gastronomic treat later this month, with the launch of the Mediterranean Culinary Academy’s pop-up dining concept, Pollen.

This first-in-a-series event will take place over three evenings on Thursday 30 March, Friday 31 March and Saturday 1 April. It will present a dynamic spring menu crafted by chef Stephen La Rosa and the rest of the team that is very much in-keeping with the MCA’s unique approach to food innovation and sustainability.

Egg1.0The pop-up will be held at Castello dei Baroni in Wardija, part of which will be transformed into an exclusive 40-guest dining room for the occasion. As for service, the sophisticated-yet-informal approached being taken on the night will be managed by experienced outside catering company Delicia, which has partnered with the MCA for this event.

Chef Stephen, who graduated from the Culinary Institute of America and has since worked at Michelin-starred eateries Per Se in New York, Quince in San Francisco and Hélène Darroze at The Connaught in London, recently returned to Malta to take on the role of Chief Culinary Officer at the MCA.

The MCA, which will launch towards the end of 2017, will be the world’s first product-driven culinary academy dedicated to developing Mediterranean cuisine while also leading the way with regards to sustainable agricultural practices.

“Our first pop-up menu will be a perfect reflection of the Academy’s ethos,” explains Stephen. “The six-course selection – which will be announced soon – echoes the season and the wonderful ingredients that are available at this time of year. The huge majority of the produce has been sourced locally and will be presented in a truly modern manner that promises to give our diners a completely new experience.”

Beyond that, the team has also crafted a beverage pairing for each course, and both alcoholic and non-alcoholic drinkers will be catered for. In fact, from the moment they arrive to the moment they leave, guests are guaranteed something entirely different.

Calamari“As the first event in the series, Pollen will underline the Academy’s aim of promoting local and sustainable culinary heritage. The creation of this menu has taken us on an incredible journey to meet the wonderful community behind Maltese produce – from the farmers and fishermen to the beekeepers and winemakers.

“We have been so impressed by the quality of their products and by their dedication to the sustainable future of Maltese cuisine, and look forward to presenting an experience that will be the ultimate reflection of that,” Stephen adds.

Tickets to Pollen are extremely limited so patrons are encouraged to book ahead, online at www.mca.com/pollen.

 

 

 

Read next: The Corinthia Palace Hotel & Spa’s Chefs Excel at the International Salon Culinaire

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