x Abu Dhabi, UAE Thursday 20 July 2017

Enjoy A Taste of the World, celebrate French cuisine, take part in Spanish nights at Nomad and more.

SCAFA's Taste of the World cooking class for two. Courtesy: SCAFA
SCAFA's Taste of the World cooking class for two. Courtesy: SCAFA

enjoy A Taste of the World. For World Food Day, the School of Culinary and Finishing Arts hosts a cooking class for two. Cook a sole ceviche, an Italian veal saltimbocca with gnocchi and baked cheesecake with strawberry coulis. Open 6.45-9.30pm, Dh500, for reservations call 04 379 4044, SCAFA, Cluster I of Jumeirah Lake Towers, Dubai, www.scafa.ae

taste grilled specialities from the Grill Festival at Balance Cafe. Try the mixed seafood grill, creole-style chicken, mustard-marinated beef steak, rosemary-infused lamb skewers, vegetarian options and even grilled fruit. From noon to 10pm, from Dh45 for a vegetarian platter and Dh55 for a non-vegetarian platter, level three of Oasis Centre, Sheikh Zayed Road, Dubai, 04 515 4051

celebrate French cuisine at Bon Appétit!, with cooking workshops, a photo exhibition and a gala dinner . From October 22-24, workshop prices are, for children, Dh75 for Alliance Française members, Dh100 for non-members; for adults, Dh125 for members, Dh150 for non-members; register at 02 666 6232 or www.afabudhabi.org/event/bon-appetit-by-alliance-francaise, gala tickets from Dh400 for members, Dh475 for non-members. ­www.timeouttickets.com

register now to take part in the Cultural Corner Trip, a bus excursion to the camel farm near Bab Al Shams that includes feeding, riding and photography . October 22, 2.30 to 6pm, times of departure and arrival at DIAC, Dh150, reservations must be made before October 20, ­04 344 4398, artdubai@eim.ae

take part in the Spanish Nights at Nomad restaurant with flamenco and sevillanas dancing lessons from 8 to 9pm, a Spanish guitar and percussionist and a party with Spanish music from 9pm to 2am. Jumeirah Creekside Hotel, book at 050 283 3172 or ­aferrandiz@greateventsdubai.com

* Compiled by Ellen Fortini

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