Weekly A to Z, December 25th.
Merry Christmas from RAK. We’re celebrating today with a delicious turkey from RAK Doubletree by Hilton Resort & Spa Marjan Island, caviar from Ma Selection, and Eat Go See’s Pomme Purree.
Also, in personal news, welcome to the world Baby H! My newest niece arrived this week, and it’s the turn I needed in 2020.
My first week didn’t go how I thought it would. Read about it here.
Links, please.
Actually, my 2020 was pretty f%$king great. Ann Benjamin (me, writing elsewhere)
Did you see The Tasting Class and I’s collab for Silver Fern Farms? We had such a great time with a wonderful product! Looking forward to more of these in 2021. Instagram
The myth of old world wine (cut to: Hubs getting embarrassed every time I ask sommeliers why their pairing menus skew only old world). Punch Drink
Global comfort food. NYT
Know any vampires? Maybe cut them out before 2021. Austin Kleon
The actual trending foods of 2020. The Takeout
I don’t want this, I need it. The Kitchn
Is this the end of negative restaurant reviews? New Republic
How Singapore does farming without farmland. Munchies/YouTube
The tradition of Jewish people and Chinese food on Christmas. Vox
But now I want a fun apron? Simply Trudy
Booking my tickets now. Instagram
As an American, I’m fascinated by the Bed, Bath, and Beyond coupon. New York Times
What I threw out of my kitchen after culinary school. The Kitchn
For the title: A tasting menu at the end of the world. Eater
When I think about 2020, there are some wonderful local brands I discovered this year that I wanted to mention as we look ahead to 2021: Carnistore, Liquid of Life, The Kakao Guy, Curious Elephant, Cheese OnBoard, Colsbrew, and SideHustle Brews. I hope you’ll consider supporting these companies going forward. Not sponsored, just people I see doing great work.
For my top meals, 2020 varies considerably from last year (or even 2018). Given I only left the country (briefly) in January, and have only left the emirate of Dubai yesterday, the majority of my meals took place in the city.
So, in no particular order: Tresind Studio (Season 4), Tresind Studio (Season 5), and that massive Wagyu Tomahawk from Carnistore (enjoyed with The Emireati and team). Special mentions to the unique menus at BOCA this fall, the Wine Around with the Tasting Class, and the inaugural (ahem, only) meet up of the Food Club (mostly for the foodie conversation more than anything else). Reviewing my choices, now, perhaps more than ever, a meal was impacted by the overall experience (who I was with, less about what we ate). I have to wonder if this will continue in 2021. Of course, I would love to hear your top meals, dishes, and experiences in the comments below!
Wishing you a wonderful Christmas and last week of 2020.
If you enjoy this newsletter, consider telling a friend, purchasing my books, subscribing to my podcast, or buying me a coffee.
C.
