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    Shelby's Dubai Diary

    Robot jockeys and sprinting SUVs bring camel racing, the sport of sheikhs, into the 21st century

    Shelby Hodge
    shelby hodge
    Mar 4, 2015 | 10:33 am

    DUBAI, United Arab Emirates — Put it on your bucket list. Time honored and often referred to as "the sport of sheikhs," camel racing in Dubai is one of the wackiest sports I've ever seen.

    Forget the grace of speeding thoroughbreds coursing in unison down the track. Think instead of an unruly herd of knobby-legged creatures, mounted by robots, and not always inclined to travel in the right direction.

    Our early-morning outing to the Al Marmoun Camel Racetrack with Arabian Adventures brought great photo opportunities, more than a few laughs and sheer enjoyment. Only a short drive from downtown Dubai, the race course is a modern, sophisticated operation with beautiful grandstands and modern starting gate with a platform for viewing directly above the camels. But before we took our places trackside, several among our travel writer group ventured into the lumbering throng of camels and their handlers.

    The colorful robots, wearing the camel's racing silks, look like tiny monkeys straddled atop the beasts.

    Hundreds of camels, draped against the early morning chill in colorful blankets, lounged on the open sands or ambled through the crush toward their place in line for the races. Their keepers, wearing turbans and robes of all description, were as colorful as the dromedaries. To our surprise, the handlers were as blasé about our photography as the camels. In fact, in many cases they smiled approvingly. Something you won't find when trying to photograph the Dubai citizenry.

    In 2002, the sheikhdom outlawed the use of children (child trafficking victims from India) as jockeys, replacing them with robots. The colorful robots, wearing the camel's racing silks, look like tiny monkeys straddled atop the beasts. Their effective whips are remote controlled by the trainers who ride along side the race track in a parade of white SUVs, horns blowing, urging on their humpback steeds to go faster. It's a wild mix of modern technology and ancient sport.

    On our day at the races, the camels were not all so enthused about the direction of the run. As the metal gate holding back the camels lifted, the only signal of the start, most of the camels headed down the track while a handful of others drifted to the right and some even turned around heading back towards the starting gate. Handlers ran on the track shouted and waved their arms while owners in adjacent SUVs blew their horns and shouted as they kept pace with the camels. It was a delightful chaotic picture that can be seen in the video below.

    The races go on for several hours but an early arrival guarantees the colorful tableau of hundreds of camels and their handlers. Top speed for camels approaches 11 miles an hour and the length of the course, which can go as long as five miles, depends on the age of the camels.

    A visit to the camel races means bringing your own water and supplies. There are no kiosks for food and drink and the restroom facilities are basic, as in bring your own toilet paper.

    Next: Flying high in business class as a guest of Emirates Airline. To view the previous day's story on Dubai, click here.

    Dubai camel races are held in the early morning as the beasts get slower as the day progresses.

    News, Shelby, Dubai camel races, February 2015
    Photo by Shelby Hodge
    Dubai camel races are held in the early morning as the beasts get slower as the day progresses.
    unspecified
    news/travel

    wine guy on the road

    Chris Shepherd wines and dines at a city that reminds him of Houston

    Chris Shepherd
    Aug 6, 2026 | 12:45 pm
    Al Ameer restaurant Dearborn
    Photo by Chris Shepherd
    Al Ameer won an America's Classic Award from the James Beard Foundation.

    Recently, I tagged along with my wife Lindsey to Detroit for a Southern Smoke industry lunch. I don’t work for the foundation, but I love any opportunity as a co-founder to meet with industry folks and share our resources (emergency relief funding and no-cost mental health care for people in the food and beverage industry) with them.

    What we found in the Motor City, though, was so much more than we ever imagined. Detroit absolutely blew us away.

    From the moment we arrived, we knew this place was special. We checked into the Detroit Foundation Hotel, housed inside the city’s landmark Fire Department headquarters built in 1929. The building served as headquarters until 2013 before being beautifully transformed into a hotel in 2017, and they preserved so much of its history.

    Our room had originally been the office of the Fire Commissioner’s secretary with soaring ceilings, dark wood walls, and details that made you feel connected to the building’s past. Downstairs, The Apparatus Room buzzes from morning until night. The original white tile walls remain, the massive windows where fire trucks once rolled out flood the room with light, and the bar pulls you in the second you walk through the door.

    The wine list is thoughtful with producers like Matthiasson, Ashes & Diamonds, and Lingua Franca, while the cocktail program is outstanding. More importantly, the bartenders were some of the best I’ve been around in a long time. Knowledgeable, welcoming, and genuinely excited about what they do. That’s something we kept finding everywhere we went.

    Dinner that first night was at Ladder 4 wine bar, another beautifully restored firehouse built in 1910. They took their time bringing the building back to life, and we could feel it. The wine program is incredibly well thought out, and the food celebrates the farms surrounding Detroit with dishes that are seasonal, fun, and full of personality.

    We ate tomatoes with stone fruit and ricotta salata; chicken Milanese parm with tomato, fior di latte, and pickled chilies; and then a dish that completely stole my heart: drive-thru hash browns topped with caviar and sour cream. We paired it with a bottle of Hubert Lignier Morey-Saint-Denis, and the evening just kept getting better.

    The biggest surprise was learning that the person guiding us through the wine list was actually the executive chef. His understanding of how food and wine belong together came through in every recommendation. You could feel the soul of the restaurant inside those old white tile walls and next to the original brass fire pole. Call it a wine bar, call it a restaurant — I just call it awesome.

    The next afternoon we headed over to Dearborn, because we absolutely had to visit Al Ameer. Home to one of the largest Muslim communities in America, Dearborn has an incredible food culture, and Al Ameer has been at the center of it since 1989. After earning the James Beard America’s Classic Award in 2016, it has become one of those places everyone should experience.

    Fresh pita hit the table nonstop alongside hummus, baba ghanoush, kibbeh, fattoush, and a spread of salads before we dug into mixed grills loaded with chicken and beef shawarma, kabobs, and kofta. We finished everything with fresh juices, sat back in our chairs, and just smiled. What a lunch.

    That night friends took us to Alpino, a restaurant inspired by the Alpine regions of France, Switzerland, Germany and Italy. Tell me the last time you started dinner with bubbling cheese fondue, bread, apples, potatoes and pickles alongside a bottle of Austrian Riesling…yeah, I thought so. It’s been too long. We followed that with strangolapreti tossed in spring herb butter, ricotta agnolotti with English peas, Wiener schnitzel with morels, house-made sausages and German Pinot Noir. That’s my kind of dinner.

    The following day we gathered at Leña for our Southern Smoke event, sharing a beautiful lunch and talking about taking care of the people who take care of all of us every day. Afterward, we walked over to Lafayette Coney Island, because you can’t come to Detroit without eating one of the city’s iconic hot dogs. Sitting next to its longtime rival American Coney Island, the story of the Keros brothers and their neighboring restaurants is as much a part of Detroit history as the hot dogs themselves. Sometimes you just have to eat a little history.

    Our final dinner was at SheWolf Pastificio & Bar. If you love pasta, this place belongs on your list immediately. They mill their own flour, make every pasta fresh daily, and devote an entire room to nothing but pasta production. It’s obsessive in the best possible way.

    Al Ameer restaurant Dearborn

    Photo by Chris Shepherd

    Al Ameer won an America's Classic Award from the James Beard Foundation.

    We started with an incredible panzanella of local tomatoes, charred focaccia, fermented corn and sheep’s milk ricotta before diving into a beautiful rigatoni amatriciana, sweet corn and ricotta-filled francobolli with pesto Genovese and popcorn, plus an off-menu duck confit pasta finished with Calabrian chile crunch. A bottle of 2017 Cascina Luisin Barbaresco tied everything together and reminded me once again why great food and great wine will always make each other better.

    What I’ll remember most isn’t just the food. It’s the people. Detroit is filled with chefs, farmers, sommeliers, bartenders, and restaurateurs who genuinely believe that lifting each other up is better than competing against one another. Their wine lists are deep, the bars are full of incredible spirits and amari, local farms are celebrated everywhere, and everyone seems invested in making the city better together.

    Sound familiar? It’s exactly what has made Houston one of the greatest food cities in America. Should Detroit be on your dining bucket list? Hell yes. It’s on mine now, and with a quick two-and-a-half-hour nonstop flight from Houston, I’ll happily be back.

    ----

    Want Chris' recommendations for other cities? Ask him by emailing chris@chrisshepherd.is.

    Chris Shepherd won a James Beard Award for Best Chef: Southwest in 2014 and an Impact Award in 2026. The Southern Smoke Foundation, a nonprofit he co-founded with his wife Lindsey Brown, has distributed more than $16 million to hospitality workers in crisis through its Emergency Relief Fund.

    news-you-can-eattravelchris shepherd
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