Happy Thanksgiving, US friends! Here’s a look at who I ordered from last year, and in an easy Reel form. I would still recommend all the vendors I worked with for your upcoming festive events.
Greetings from Helsinki (specifically Hotel U14, #invited). We’re here for less than a day before jumping on board to take the train up to Rovaniemi.
I was busy filming our Tastemakers series with The Tasting Class and Jacob’s Creek this week, and I can’t wait for you to see the final product (coming soon)!
While the Bookers were treated to acoustic vibes at Venus, I was over to the Tresind Studio* x St. Hubertus*** collab on Thursday for perhaps my most posh Thanksgiving dinner of all time. Have a look here, won’t you? #invited
Some deliveries over the past week included Go Greek’s World Cup Box and from The Artisan, a lovely set of olive oil and balsamic vinegar. From the Moreish by K x Home of Switz collab, a ready-to-go meal kit (which was immediately cooked and enjoyed). From friends at Ka’ak Al Manara, one of the most creative invites I’ve ever received in honor of their upcoming Al Wasl location launch. From Silver Fern farms, a collection of proteins (we’re saving them for when we get back). And finally, from friends at CMP, a delicious pumpkin pie. #gifted
Otherwise, I’ve been working hard to clear my to-do list and finalizing packing (I’m still convinced I don’t have enough warm socks).
Finally, as we move into the holiday season, I’ll make my annual ask for you to consider becoming a paid subscriber of the Weekly A to Z. Paid subscribers will continue to receive the weekly newsletter and also have access to all my honest international and domestic reviews (sent every Tuesday). People (like my parents — who are also subscribers) say, “I look forward to it every week!” And you can always buy me a cup of coffee if a subscription isn't in the cards.
Links, please.
The meta-level of this Christmas movie looks awesome. YouTube
I have often thought about doing this for a week. Slate
What are your thoughts on eating while driving? Bon Appetit
Fairly certain I need this for my sabrage hobby. California Champagne Sabers
Food in The Menu. The Takeout
Dan from Carnistore has a few things to say about turkeys. Carnistore
This menu showcases how to lower emissions. BBC (Thanks, Eric!)
Cheers to cranberries! Punch
Design your own World Cup jersey. USA Today
Who pays for dinner? Tasting Table
Love this for a stocking stuffer (for myself). Ritual Shoppe
What are the most mispronounced food words in the world? The Takeout
How about some holiday desserts that aren’t pie? The Kitchn
How do we grow old online? Wired
Stanley Tucci and the black saffron martini. Tasting Table
If you don’t listen to Off Menu, may I suggest this episode with Stanley Tucci? Spotify
Spam…figgy pudding? Mental Floss
Interested in starting your own Substack? Use my affiliate link!
The best mai tai glass. VinePair
How can you modernize packaging with a digital lens? Dieline
Enjoying food, on acid. BonAppetit
Timely, what do we do with the leftovers? Eater
Alternatively, turn Thanksgiving leftovers into lasagna. Eater
The fans we deserve. VinePair
Eating food alone. The Atlantic
Have you heard about Spades? It’s a dine-in QR payment solution used by over 300 regional restaurants. Customers do not need to download an app, but can simply scan a custom-designed QR code. They can browse the menu, view their bill in real-time, split it, tip the waitstaff, and safely pay with their smartphones. Want to know more? Click here. #sponsored Spades
This weekend? Dining at green star Restaurant Grön*, taking the train from Helsinki to Rovaniemi, and then hopefully seeing some Northern Lights.
Next week? Reindeer, Lapland dining, and huskies! Keep an eye on my socials to see what we’re up to.
If you enjoy this newsletter and want to support me, consider sharing this newsletter on social media, ordering from these restaurants, purchasing my books (or these novels — all free to read on Kindle Unlimited), or buying me coffee. Archives of the Weekly A to Z can be found here.
C.
(Keep scrolling for an exciting job opportunity! And please feel free to share your own).
Il Borro Tuscan Bistro Dubai is currently looking for a talented and passionate Sommelier to join their team. If you think you’re the right fit, send your CV to careers.uae@oh.co.uk