Pollen: A totally local pop-up for foodies

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

9 March 2017, 9:12am
The menu is very much in-keeping with the MCA’s unique approach to food innovation and sustainability
The menu is very much in-keeping with the MCA’s unique approach to food innovation and sustainability
Pollen will showcase the Mediterranean Culinary Academy’s (MCA) unique approach to innovative and sustainable food in the region, over a six-course dinner with drinks pairings.

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

The 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. The sophisticated-yet-informal approach taken to service will be managed by outside catering company Delicia, which has partnered with the MCA for this event.

La Rosa, 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 s said to 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
The MCA s said to 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
The MCA, which will launch towards the end of 2017, is said to 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,” La Rosa explains. “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, catering for both alcoholic and non-alcoholic preferences.

“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,” La Rosa adds.

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