Meet The Team – Andrew

By 29th August 2023No Comments

Over the last weeks, our dear sister, Teresa, has been putting a series of searching questions to Andrew, Haya, Sameer & Sunny, with the intention of sharing a little bit more about us with you. After sharing a bit about Haya Sameer, and Sunny, it’s on to Andrew. Enjoy!

Sweet or savoury?

Savoury. To balance my innate sweetness.

If you could have dinner with three people (dead or alive) who would they be and why?

Dave Chapelle. He is a prophet of our time. 

My wife Dania. If I had dinner with Dave Chapelle without her, she would kill me. And if I was dead, it would be difficult to love her as much as I do.

My daughter Farah (currently 4) when she is 40. I would love to spend this dinner with her to marvel at the woman I know she will become.

What is your favourite dish to cook?

Roast Chicken. The ritual of preparation & commitment to one day roasting the perfect chicken is a life’s work that will never be complete.

If you could only eat one dish for the rest of your life what would it be and why?

Roast Chicken. Given I have committed my life to roasting the perfect chicken it seems a good way to a) avoid food wastage; b) taste, test & improve in my quest for roast chicken perfection; c) warm my heart, soul & belly.

What is your favourite drink to make?

Manhattan. A decent Rye, Antica Formula, Angostura Bitters, Orange Twist = beautiful.

What is your favourite drink to drink?

Saeed’s Sazerac, served between 11pm – 1am at his apartment. See my Nafas blog for more details.

What do you enjoy most about being part of the vicarage and sons team in Amman?

Getting together as a group to plan for our experiences – laughing, creating & more often than not, drinking.

It’s summer! Can you share a summer recipe/cocktail recipe with our followers for them to try at home?

More spring than summer, but I’ve just received some beautiful tenderstem broccoli from my friend Mary’s family farm. It is ridiculous. When brother Dom was here in Amman at this time last year, Haya, Dom & I cooked dinner together & served tenderstem broccoli blanched, then sauteed in butter with some anchovies. We finished it off with some preserved lemon, breadcrumbs & a dash of vinaigrette. The freshness of the broccoli, salty umami-ness of the anchovy, sharp (& hint of bitterness) from the preserved lemon, acidity of the vinaigrette & crunch of the breadcrumbs = Simple & delicious.

What is your most memorable moment of vicarage and sons events so far?

So many moments. I have to have two. 

The first was the halloween experience we hosted in 2021 in one of my favourite spaces – Tala’s Grandmother’s House in Ashrafieh. Something magical happened that night with the setting, the food, the people that I can’t do justice with words. We knew we had something special & it was beautiful to feel. 

The second was the first experience we hosted with Sameer. Him offering to sing Happy Birthday to one of the guests, being not sure what to expect & realising he has the voice of an angel (which complements his otherwise devilish nature).

For tickets to supper clubs, click here.