I’m not sure about you, but I was more than ready to get back to work this week. After so much unscheduled time in December, getting back to some projects has felt wonderful. Also, the joy of knowing what day of the week it is has been a genuine pleasure.
On Thursday, I did step out to Xu with the BonBons, and I heard wonderful things. For those familiar with the Rikas portfolio, it’s like if Mimi Kakushi and Gohan had a baby. There was plenty on the menu to enjoy. Check out our visit here. #invited
I’m also very excited about two projects I met about this week, and hoping both move forward. Vague on purpose, but hopefully both will be moving ahead in Q1.
A few deliveries? Silver Fern sent through some incredible beef to start our year and get our freezer full again. The Crossing (which I still need to visit in person!!) was kind enough to send over a selection, as they are now on Deliveroo, delivered in reusable natural fiber tote bags (aligned with Dubai’s single-use plastic bag ban). #gifted
Links, please.
Loved this report: Imminent Future of Food & Drink 2024. (Thanks, Kiera!) Bompas & Parr
And this post: how to be more gentle in January. Joy the Baker
How GBBO sounds to Americans. McSweeneys
Get ready to undecorate your house after the holidays. The Nester
How to feel good tired. SELF
What’s your best cooking cheat code? Yahoo
Food trends…predicted by cookie cutters. NYT
Where my love of trains and champagne meet. (Thanks, Dad!) Robb Report
Also, other food trends to look out for. Food Network
At the juncture of bath products and gummy bears. Dieline
A place to stay for World’s 50 Best this year? 👀 AFAR
I’m totes wearing this for next NYE. House and Parties
Sent by a few of you, what if Chef’s Table covered home cooks? Instagram
Travel mistakes to avoid. NYT
Hot dog-flavored potato chips? Eater
Should more restaurants consider a fully domestic wine list? VinePair
How many decisions do we make in one day? (A: Yikes). PBS
Are you doing damp January? Eater
Snacking as an art, not an act. Bakery and Snacks
This weekend? Flying to Lisbon (keep those fingers crossed for an upgrade).
Next week? Enjoying a lot of what Chef Jose Avillez has to offer, including a visit to Casa Nossa (!!!). Please follow along for a lot of amazing food and incredible hospitality.
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C.