chefalzaid chefalzaid

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فراس الزيد  JWU Miami | Kuwait 🇰🇼 Chef & Founder @communitytable

Always love to work with Anoud Al Qatami, a really talented chef + and the creator of one of my favorite local brands @shakarbyanoud
A throwback to #CTWinter pop-up (2016)

Plating first course starter, warm couscous w/ green pea & mint purée, roasted garlic goat cheese and Moroccan style preserved blood orange from Kenaneya Farms. #CTQuraish
Full menu can be found on @communitytable

Plating a cheese course of warm brie with strawberries & fig jam - from the French inspired pop up “mise en place” (2016)

Vegan mango kulfi • camel milk ‘date leches’ • honey turmeric paint • pistachio درابيل crumble - Part of Naturál menu

Have the pleasure of collaborating with over a dozen local & Kuwaiti 🇰🇼 chefs since 2013 and they all inspire me in their own way.

Saffron tea jelly, macerated berries in clove syrup and rosewater ice cream -
Sadu House (2013) #tbt

Plating dessert course of Kenaneya Farms sweet corn ice cream, two stages of caramel, blistered corn & caramelized peanuts. Paired with a nutty coffee blend by @richardscoffeebar

“Tapas” #tbt from May 12, 2017 at Sadeer Subhan Lab 🌴 See you on May 12, 2018 “Quraish” same place, same time 🌴 Full circle ⚫️ Video by @ucfalhendi

Plating slow cooked buffalo with black rice, a pop-up collab with Baker & Spice (Summer 2016) Join us for the last @communitytable pop-up of the summer this Saturday. #CTQuraish

Grateful to cook for you 🇰🇼🍽

Marinated kuwaiti snapper with leche de tigre, a ceviche course from “Naturál” - the finishing oil is made of toasted nasturtium & basil seed.

Plating a starter course of salt baked beet gazpacho at Sadeer Subhan Lab, home to “Quraish” menu this Saturday 🌴

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