The
whole story
Food is symbolic of many things, but one of the main symbolism to food is love. Love by nurturing, love by sharing and love of the most exceptional feeling of every breathing creature in the world... The acknowledgement of your love through the act of cooking, eating and feeding one another.
All cliches aside, we hope to be professional panderers of that core feeling of human beings—sharing. If feeding one another is the undeniable language of care and affection of all creatures, we want our language to express as far as we can reach. We want to plant the seed of a sun-gold tomato that we will serve with zucchini’s from white farms sautéed in our homemade goat butter, to be carefully served with sea bass at Dangeruex or on top of a pizza at Kumiko.
If sharing is love, we want to share with the world the story of how this tomato came out of the ground, made its way in a truck and got itself to Mamsha and then to Al Seef resort and back to Yas mall dropping off shiitake mushrooms cultured right here in the UAE.
We want to simply cook in all the ways our heros and mentors wished they could cook. We want to be involved in every aspect of this sharing as we possibly can. We want to grow, cook and serve the food we sell to our guests and we want to capture it all on video and tell the world outside of Abu Dhabi what we are doing here 24 hours a day.
All cliches aside, we hope to be professional panderers of that core feeling of human beings—sharing. If feeding one another is the undeniable language of care and affection of all creatures, we want our language to express as far as we can reach. We want to plant the seed of a sun-gold tomato that we will serve with zucchini’s from white farms sautéed in our homemade goat butter, to be carefully served with sea bass at Dangeruex or on top of a pizza at Kumiko.
If sharing is love, we want to share with the world the story of how this tomato came out of the ground, made its way in a truck and got itself to Mamsha and then to Al Seef resort and back to Yas mall dropping off shiitake mushrooms cultured right here in the UAE.
We want to simply cook in all the ways our heros and mentors wished they could cook. We want to be involved in every aspect of this sharing as we possibly can. We want to grow, cook and serve the food we sell to our guests and we want to capture it all on video and tell the world outside of Abu Dhabi what we are doing here 24 hours a day.
White Farms was originally established in 2012 as The Green Box by Mr. Khalaf Al Qubaisi, our partner for Cafe James Reem Island. In its current form it supplies vendors and hotels in Dubai and Abu Dhabi wholesale organic produce. Starting in fall of 2021, The Green Box will officially become White Farms and exclusively produce organic fruits, vegetables and dairy products for Dangereux Mamsha, White Smoke Steakhouse and Mr. Kim. The seeding and harvest will be controlled and managed by White Hospitality with its existing staff and agriculture engineers.
Restaurants such as Meadowood San Fransico (3-Star Michelin), The French Laundry (3-Star Michelin), Blue Hill NY (3 Star Michelin), Blanca/Robertas NYC (2-Star Michelin) have operated their own farms to able to cook and present guests with products that came off the plants merely hours before and at maximum 48hours. Our approach to our flagship kitchens is to find the best possible products and do as little as we can to showcase them as nature intended. Our aim is to free ourselves from having to cosmetically or technically reinforce flavors into products due to their low quality from having traveled thousands of miles from France, Chile, Australia to name a few.
It is universal knowledge that the vegetables surrounding a perfectly cooked Cod or A5 Wagyu that truly makes the dish memorable. WithWhite Farms, our menu design will no longer begin with our vendors catalogs, but in meetings with our farming engineers.
Restaurants such as Meadowood San Fransico (3-Star Michelin), The French Laundry (3-Star Michelin), Blue Hill NY (3 Star Michelin), Blanca/Robertas NYC (2-Star Michelin) have operated their own farms to able to cook and present guests with products that came off the plants merely hours before and at maximum 48hours. Our approach to our flagship kitchens is to find the best possible products and do as little as we can to showcase them as nature intended. Our aim is to free ourselves from having to cosmetically or technically reinforce flavors into products due to their low quality from having traveled thousands of miles from France, Chile, Australia to name a few.
It is universal knowledge that the vegetables surrounding a perfectly cooked Cod or A5 Wagyu that truly makes the dish memorable. WithWhite Farms, our menu design will no longer begin with our vendors catalogs, but in meetings with our farming engineers.