Course one // Dubai: Sesame seed-coated falafel with tahini yogurt dip

Course two // Thailand: Thai-spiced grilled salmon [Salmon wild, sustainable-fished, from Alaska] / complimentary literature about sustainable fishing

Course three // Grand Cayman: Griddled pineapple and mango on toasted panettone [sweet bread] with homemade Chantilly cream [organic cream]

(For those of you following this, there are only two more menus to go…)