Weekly A to Z, September 21st.
The one with a birthday and a big announcement. 📣
Before we get into links and updates — first, a big announcement! I’m delighted to have accepted a position as a Senior Marketing Consultant with Tresind Studio. It’s no secret that I have been a fan of award-winning Chef Himanshu and his talented team for many years. Among other endeavors, I look forward to supporting the two-starred Michelin restaurant in any way I can via professional communication and ensuring seamless experiences with local and global guests, including visiting chefs. For PRs and others in the industry, please feel free to contact me at courtney.brandt@passionfandb.com
Now that we’re all up to date…
On Wednesday, I accepted an invitation to the Nyetimber x The Lakes dinner at the (recently crowned) #23 Lana. As one of my favorite sparkling wines in the world, it was easy to say yes, great to catch up with some of my favorite wine people in the city, and a delight to try a new whiskey. #invited
Speaking of Tresind Studio**, on Thursday, I accepted an invitation to enjoy the new season of Rising India. As with previous experiences, you’ll be taken on a journey, learn something, and enjoy yourself along the way. While there were a few favorites, what was my favorite new dish? I don’t want to give too much away, but I loved tomato tikka masala, accompanied by a naan broth (!). Yes, Himanshu is a culinary magician, and I encourage you to visit. #invited
Some deliveries? MMI and Altos Ibéricos by Familia Torres Wines sent a collection of Rioja wines, which I look forward to trying in the coming weeks. #gifted
Finally, after some recent discussions, I’d love for you to share your opinion on this topic — when is the best time to be invited to a dinner/event/activation? This season has (already) run the gamut: knowing you’re a D-list invite when you receive an event for the following day, planning too far in advance for over a month out, etc.
Friends, I’d love to know, when is the sweet spot/what makes you say yes?
Links, please.
My latest for Fast Company: The GCC is becoming a top culinary tourism destination. So, what’s cooking?
Some glimpses of our Bodrum trip with The Luminary Set. Instagram
How about a walk through our (almost finished!) backyard? Instagram
A sphere of our own. Skift
Go shopping with Kinoya’s Chef Neha. Sheer Luxe
What is the strangest room service order? CNN
I need this ranch flight in my life. Twitter
What CAN you take from your hotel room? Travel & Leisure
Do I need this heated lunch box? Delish
Yes, you can put Twinkies in the air-fryer. The Takeout
Yes, you can use your washing machine as a cooler. The Takeout
Ready to put any of these on my bar cart. Food Dive
Who’s ready for Tajin-flavored popcorn? Food Beast
Gochujang flavored…Spam? Spam
Talk to me about refrigerated cream cheese frosting. Food Dive
Here’s why villains don’t use phones in media. VinePair
Ready to drink this by the pool. Drinks Digest
Best floating bars in the world. AFAR
Table pancake FTW. 🥞 TikTok
Is tasting 3,000 wines a year hazardous to your health? Wine Enthusiast
Have you ever tried a flaming Dr. Pepper? Punch
Cute food gets serious. Taste
Teaching incarcerated people fine dining techniques and hospitality. Food & Wine
A unique student-run market. Daily Yonder
My love language is advent calendars. Papier
How California winemakers changed how wines are named. Robb Report
We all want more time with our friends, but… The Atlantic
I don’t need it, but this is how I want my soy sauce distributed. MoMA
The next generation of Indian cheese is here. Eater
How crisps became chic. Elle
Chefs, are robots coming for your job? Plate
How many calories should I eat in a day? Health
Loved this take on Moleskines. The Walrus
News you can use: how to pack wine in a suitcase. Wine Enthusiast
Are there too many hotel brands? (Do we care)? Hotels Mag
I’m interested in these holiday cocktail bombs. Uncommon Goods
Are special clothes you don’t wear anymore worth keeping? NYT
The rebellious history of mooncakes. Smithsonian
These states tried and failed to cut food waste. One succeeded. Washington Post
How Costco hacked the American shopping psyche. NYT
This weekend? It’s Mr. Wright’s birthday on Sunday, and we are celebrating with brunch at Tasca* with friends. Also, the generous team at Takahisa invited us to the Takahisa x Le Du collab. Speaking of Le Du — I’ll be visiting the restaurant in Bangkok in just a few weeks! Stay tuned.
Next week? As of now, I’m attending the annual Four Seasons event and finally (!) trying some of the new dishes at BOCA.
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C.
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Many congratulations!
Congrats on the new role! 👏🏻