Welcome back, listeners! In our first episode post-summer, host Hashem Montasser caught up with Hattem Mattar, founder of The Mattar Farm for specialty artisanal smoked meat, brisket and third culture barbecues. Hashem and Hattem chatted about the hybridity of his upbringing; life as a father of two young children; and what finally pushed him to turn The Mattar Farm from side gig to main gig. Hashem and Hattem also delved into the subtle science of live fire cuisine and why Hattem does not see The Mattar Farm as a scalable business...for now.
Hashem and Anoud Alzaben discuss her process; the rural and bedouin roots that continue to influence her work; and their shared appreciation for journaling– whether classically with ink and paper or visually via Instagram Stories.
This week we sit with Stasha Toncev, founder of Dubai’s award-winning Balkan bistro, 21 Grams [https://21grams.me/?utm_source=amaeya-media&utm_medium=podcast&utm_campaign=tlc-21-grams] . Hailed in the media, Stasha’s restaurant was praised as “charming” and “brain melting” by The Financial Times supplement, How To Spend
Hashem and his co-host Samantha Wood aka FooDiva sit down with Gwendal Poullennec, the Michelin Guides’ International Director.