Weekly A to Z, Jan 29th.
In case you would like to see highlights from our recent trip to Estonia (and I strongly encourage you to), you can find all the stories here. There’s also a round-up from Day 1, Day 2, and our visit to NOA Chef’s Hall. I’m definitely open to any questions you have — feel free to send them my way, or plan to visit some of the Estonian F&B companies when they come to visit Gulfood next month. #invited
Although I was in bed (my inner introvert needed approximately three days to recover from the trip), the Bookers were invited to Shi at Bluewaters on Monday night, which looked like a treat! I’m already looking forward to our next meet-up (and hoping we read a better book, sorry not sorry, Sally Rooney).
On Wednesday, I briefly stopped by Odeon Gourmet, full of French imported goodies, plus a bakery, fromagerie, butchery, and a beautiful restaurant upstairs. I was nearby for an appointment, and went for breakfast (yes to the caviar butter soldiers and boiled eggs), and saw plenty I would love to come back and try. #invited
Some delicious deliveries this week courtesy of Valrhona (cut to: me whipping up some blondies with the Dulcey chocolate this weekend) and a generous party platter from Sushi Do for lunch on Friday. #gifted
All things considered, January 2022 was an unexpected start to the year. Two surprise trips, crossing 30K words into my new manuscript, and I somehow managed to knock off almost 2kgs amidst all the dining out. February looks optimistic, and I’ve got my fingers crossed for a trip to Italy and maybe Copenhagen!
Links, please.
The inaugural World’s 50 Best Restaurants Awards MENA are happening February 4-7th! Are you attending any of the events? There are masterclasses, F&B industry talks, and an experimental dinner with Pia Leon! There are still tickets available, which you can buy here. (Use my code COURTNEY10 for 10% off any of the events). #collab
Congratulations, Neha and team! World’s 50 Best Restaurants
ITP Media is bringing Galut&Millau to Dubai. Caterer
For me, it’s Tuesday. Harvard Business Review
Which celebrity would you most like to have a drink with? The Takeout
Viva Ras Vegas? Reuters
An ode to crappy food while traveling (I’m looking at you, occasional airport Mackers). The Takeout
Are you going to Good Vibes Market this weekend? Instagram
Turn yourself into a Cinnamoji. The DieLine
Grapefruit is weird. Atlas Obscura
Is it finally time to ditch plastic food packaging? WSJ
This TikTok ramen looks…really good? I am a Food Blog
This Bloody Mary looks…intense. Twitter
An interesting look at the success of restaurants in the suburbs. NYT
When was the first punctuation mark used? History Extra
And finally, I hope you’ll check out the entire series, filmed last summer, of our visit to France with Butter Stories. (A quick highlight of the adventure, if you want to look back). YouTube
This weekend, a visit to Aura Sky Pool for a late breakfast (my first trip was such a showstopper I can’t wait to return). Next week, am I the last foodie in Dubai to visit Sucre? Stay tuned. For the most part, with MENA’s 50 Best, I’m mostly keeping my head down and am concentrating on trying to limit my exposure before the awards and events.
January was a packed month for fine dining, and it’s probably one of the more difficult months I’ve had to choose my top three dishes. If I’m forced to decide, the Pasta filled with apricots, pork broth infused with apricot pits, and rose water at Hisa Franko, the Charred lobster tail with marigold XO and corn curry from the Tresind Studio x Quintonil collab, and the Yuzu/champagne palate cleanser from NOA Chef’s Hall were the plates that resonated the most. It’s been an exceptional month for food and I can only hope this trend continues in February.
What were your favorites this month? Is your 2022 off to a good start?
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), or buying me coffee. Archives of the Weekly A to Z can be found here.
C.
