This earth month stunning VaKaVa will serve up bee-centric meals in celebration of Pachamama.
A swirl of white smoke rises through the kaleidoscopic surrounds of VaKaVa from a grey mortar bowl filled with flavourful and appetising guacamole.
As the smoke ascends, capturing your attention, it is unlikely that you are thinking about the small creature responsible for the dish you are about to savour.
The honeybee is one of the world’s greatest producers of food with its pollinating efforts believed to account for every third bite of food you may consume with an annual value of pollination services provided by the striped yellow and black insect estimated to be at $125 billion.
Despite their importance, the United States has seen a decline in the honeybee population by almost one-third in recent years with pesticides seen as a major contributor to decrease in numbers.
Bringing life, light and colour to the honeybee’s needs is world-renowned chef Richard Sandoval and his campaign of Viva Abejas (long live bees).
Showcasing the significance of bees to the food cycle on which we all depend, the campaign revolves around the Queen Bee who is encapsulated by the Incan goddess of the Earth, of planting, harvesting and of fertility, Pachamama.
And in celebration of the Queen Bee, Chef Sandoval has curated a special buzzing menu highlighting the tasty variations that these pleasant pollinators produce.
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Created with the expertise of one of Yalla – Abu Dhabi Life’s featured chefs, Peruvian Eber Villalobos, dishes are plant-based and incorporate edible flowers, bee pollen, honey, avocado and other bee-centric products in celebration of the ancient holiday.
Begin with the wonderfully named Bee Pollen Rainbow Quinoa consisting of avocado, green pea purée, lemongrass, meyer lemon confit and organic garden flowers before moving onto a choice of entrées; Farro-Coconut Risotto sees acacia honey, farro-coconut milk, roasted heirloom carrot, mascarpone cheese, roasted veggie jus, and green sprouts presented stylishly on your plate or plump for something with a bit more bite in the Charred Crispy Tostada that sees avocado smashed and sprinkled with bee pollen and cilantro espuma.
To finish, dessert is the flavoursome Avocado Panna Cotta which sees lavender crumble drizzled in blood orange sauce and accompanied by honeycomb ice-cream.
However, tempting dishes and specially crafted beverages are not the only highlight of the campaign.
Guests will also be treated to special signature activations, retail elements where they can purchase ‘bee-autiful’ products, cultural education to learn more about the honeybee and philanthropy efforts in sustaining the honeybees’ numbers.
First served on 22 March, you can explore the significance behind the honey bee and its work at VaKaVa until 24 April.
To book a table at VaKaVa call 02 811 5666
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