Weekly A to Z, March 15th.

The last one at 44. 🎉🎂✨🍰🥳

So, here we are, wrapping up another trip around the sun, and I couldn’t be more delighted with how my 44th year went. I started work with Tresind Studio, I went on a heap of exciting press trips, we finished our backyard and kitchen, I got a drink named after me, and I was published in a bucket list periodical. My family came to see us in Dubai, and I was thrilled to continue to share my part of the world with them. With a March 17th birthday, I always feel that I am ‘born lucky,’ and every year, I think it’s more accurate. I’m blessed with amazing friends and love the industry I’m a part of.

To finish up 44, on Monday, I attended an absolutely lovely culinary Women’s Day iftar at Jun’s. Packed with some of the most incredible women in the F&B industry, hosted by Neha Anand, Chef Kelvin, and his team provided a feast of favorites that ended with take-home cookies and bagels (!). Honestly, it was one of the best events I’ve attended in a long time, and I think we were all overwhelmed by the generosity. #invited

On Thursday, I accepted an invitation to the recently opened Revolver, fronted by Chef Jitin. Yes, it’s the place with those lighting fixtures you’ve been seeing. Yes, there is a Wagyu Scotch Egg (delicious). Yes, I did get a Cosmo and left-hand switch on arrival. There’s more of the menu I want to try, with an extensive range of dishes to enjoy. I’d go back just for the prawns and the aforementioned scotch egg. #invited

On Friday, with Chef Sara in town, I had to head over to Villa 515 for the Miu Miu pop-up (which, for the record, was QUITE popular, and I was definitely not cool enough). I’m glad we get to enjoy her food from time to time in Dubai (although I am rather desperate to get to try Dara Dining in Jordan (and if you do stop by the cafe, please make sure you order a range, as well as the olive oil cake). #invited

Finally, with my birthday on Monday, I only have two asks. 1) Please consider becoming a member at K9 Friends, and 2) Become a paid subscriber to this newsletter (just click the button below). I truly enjoy working on the Weekly A to Z and would love to have more financial support for the hours I put in every week (don’t worry, the weekly will always remain free, but if you enjoy it, consider paying for a month or two). Also, a bonus third option: wear green on Monday! 🍀

ICYMI, TWTW15.

Links, please.

• My latest for Fast Company: Technology is transforming the Middle East’s restaurant industry. But originality will still be crucial.

• Great episode of Nourish with Tiffany and Gabriela. Spinneys

  • (Also, feel free to follow Tiffany’s new supper club). Instagram

• Yes, you, too, can enjoy Hattem Mattar’s brisket at 30,000 feet. Instagram

• Thinking about time as affluence. Lifehacker

• What happens when you order a Coke but they only have Pepsi? Reddit

• 5 Years Later: How restaurants and home cooking permanently changed after the Covid-19 pandemic. Eater

• Feeling like my life is not complete until I ride in this balloon. Drinks Digest

• Another hot honey combo I am here for. Food Beast

• I need this lunar Capri Sun. Kraft Heinz

• You should make your phone boring. Vox

• Krispy Kremes themed for my birthday. 🍀 Food & Wine

• Show me the best coasters. Eater

• Love this for Etihad. Connecting Travel

• Chew wood, not gum? PsyPost

• Looking for a hot dog tower in town. Eater

• Just the brine? Food & Wine

• Do you need a nemesis? (I had one for a while). NYT

• How restaurants can use AI. Seven Rooms

• A great look at how the UAE is ramping up its luxury wine offering. The Drinks Business

• Who says ketchup is just for fries? Kraft Heinz

• For all my Crystal Light fans. USA Today

• Always ready to walk an ancient road. Mental Floss

• Gimme all these Hostess snacks. Southern Living

• You can rent the set where Meghan Markle filmed! T&L

• How to find meaning in life’s mundane seasons. The Good Trade

• What are the best high-end spirits for cocktails? Punch

• Yes, I would like an “out of control” grilled cheese. Food52

• B2B influencer marketing gains traction in the restaurant industry. NRN

• What is the difference between creole and cajun food? Food & Wine

• Why do canned and bottled sodas taste differently? Mental Floss

This weekend? Ready to set sail! Hubby and I are jumping on board Roberto’s at Sea (with a menu by Roberto’s Catering courtesy of Xclusive Yachts, which I’m super excited to do). On Sunday, spending time with the besties and pups, which is exactly how I want to see the last of my 44th year out.

Next week? I’m going to sneak over to Mama Shelter, and I’ve got The Cullinan on the books. However, by having one’s birthday on the least sexy day of the week (Monday), I will roll into 45 and keep optimistic.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), or buying me a Cosmo. 🍸 Also, a reminder is that a subscription to support this newsletter is only $30 per year—or (only) $2.50 monthly. If you open the Weekly A to Z every week, please consider subscribing.

C.

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