Weekly A to Z, July 20th. 🐶
The one where K9 Friends needs your help.
Hi there! Many of you know I’ve been a volunteer at K9 Friends for several years (and it’s also where we adopted our beloved Poppy). TL;DR, we haven’t been able to accept sponsorships for some time and desperately need some monetary support from the community. That’s where you come in! If you can support us as a member, we’d love to have you on board. Please feel free to contact me with any questions.
On Tuesday, I was happy to (finally) accept an invitation to Jun’s to enjoy Chef Kelvin’s new (well, new to me) tasting menu. There was plenty to enjoy in the eleven courses, well-priced degustation (AED485). My top favorite dishes were (to one’s surprise) the heirloom carrots, a brand new King crab curry, and, surprisingly, the cheese course, which was a fabulous combination of Spanish Manchego, cream cheese, charred grapes, and walnuts. I am always looking forward to my next visit, and a special thank you for the elite (take-home) carrot cinnamon rolls with cream cheese frosting. #invited
Otherwise, I’m ripping through an edit of my next manuscript. On Wednesday, I finished the red pen revisions of 239 pages and 84,000 words, and now I have to incorporate the many (!) changes into my first draft. Wish me luck! (Not that there’s anything else to do in this gross weather).
Links, please.
Grid culture: How social media is changing the way we dine. A must-read by Alexandra Carlton. Gourmet Traveller
Hot sales for cool drinks. Food Institute
I need to know everything about luxury toilets. Town and Country
Are we all ready for Omnivore? Fine Dining Lovers
Planning the perfect summer picnic. NYT
Is organic certification worth the hassle? The Drinks Business
When it’s this hot, eat like a toddler. Eater
Not sure how I feel about this french fry ice cream pop. Food Dive
Dates are gaining momentum as a healthy sweetener. Food Institute
Things to do on a hot day. Camille Styles
Butter…made from CO2. The Guardian
I want/need this pickle cupcake. The Takeout
Do we miss freeze-frame endings? Vulture
Agree, we need more “weird” food. Grub Street
Michelin Guide is coming to Texas. Eater
I’m ready for this job: get rich by peeping inside people’s fridges. Wired
Always happy to share on this topic: the air fryer frozen food revolution. Eater
Turning negative reviews into opportunities. Food Institute
Very into these Japanese emergency food rations. Eater
How tasting room experiences are evolving. VinePair
Honestly, do food documentaries just think we’re all dumb? NYT
Ahead of the Olympics, emerging food trends in Paris. Food Institute
I want to order this kid’s meal on QR. Facebook
Who makes the best cookies and cream ice cream? Bon Appetit
Ready for Sour Patch Kids x Snapple. Food Dive
Another collab I’m here for: Jeni's X Fly By Jing. The Takeout
And finally, Ludacris x Unilever (why not?). Knorr
I probably need these fruit candle holders. Anthropologie
All the cookbooks on Carmy’s shelf in The Bear. Food & Wine
Grocery store customers are warming up to smart carts. Food Institute
Wrong title: will Lambrusco be cool again? (It never wasn’t cool). VinePair
Ready to make these miso brown butter Rice Krispie treats. Cooking with Cocktail Rings
This weekend? Brunch with the Bookers! Heading back to City Social, an all-time fave.
Next week? Looking ahead to visiting Three Cuts and a stay at the St. Regis Abu Dhabi.
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C.
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I keep hearing excellent feedback about the City Social Brunch, enjoy!