Thanksgiving dinner at Bab Al Qasr Hotel & Residences

The buffet will be held at the property’s Middle Eastern restaurant, Artisan Kitchen

The Thanksgiving meal will feature a carvery station of oven-roasted turkey with sweet cornbread stuffing
The Thanksgiving meal will feature a carvery station of oven-roasted turkey with sweet cornbread stuffing

Bab Al Qasr Hotel and Residences has introduced a Thanksgiving dinner buffet experience at the Artisan Kitchen.

The buffet will feature appetizers such as warm wild mushroom soup or cream of pumpkin soup and an array of salads. The Thanksgiving meal will also feature a carvery station of oven-roasted turkey with sweet cornbread stuffing served with giblet gravy and a chargrilled beef sirloin chateau with béarnaise sauce.

Other traditional dishes include the Louisiana seafood crepes, pan fried salmon topped with bouillabaisse sauce, homemade baked mac n cheese and beef bourguignon with green peas.

Did you like this story?
Click here for more

Desserts feature mud pie, baked cheese cake and pumpkin pie.

The Thanksgiving buffet will be held on November 28, 2019.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular

Newsletter

Reports

Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine