Weekly A to Z, September 30th.

The don't mess with my BonBons one.

Just a quick reminder that in this busy season, canceling reservations for individuals the week of or days before a scheduled reservation is not the best practice. While I realize not everyone turns up with the same commitment 100% rate as I do, a cancellation without cause or reason is a great way to get your firm and clients moved to the bottom of any priority list. If an event needs to be canceled — which happens — give attendees a minimum of two weeks so that they might plan for something else. Also, PR friends, I love you all, but at this point, asking people to attend events the following week is just silly. Save the Dates are your friends! #vaguepostisvague

On Tuesday, I was excited to enjoy the new BOCA menu by Chef Patricia, which I have already heard so much about. Some favorite dishes included the deliciously smoky Beef Croquettes and the crunchy/savory/seafood-y Tortillita de Camarones, but really, do you ever need an excuse to visit? (And a shout to Marcian for a quick catch-up at Zuma beforehand). #invited

For the remainder of the week, it was head down and editing. Research of this year’s advent calendars has begun (yes, acts of service are my love language, but advent calendars are in a league of their own). Eyeing this one for Eric and trying to decide if I can justify this for myself. And if anyone needs me to provide coverage of advent calendars for your publication, I am definitely the right person for the job.

Deliveries? With Negroni activations happening across town, MMI sent through a fun kit featuring Campari and other goodies. #gifted

Links, please.

• My latest for Dubai Tourism, featuring Chef Kelvin’s outstanding must-order heirloom carrots. Instagram

• Get it, AUH. WhatsOn

• Bloomberg has some notes on the World’s 50 Best Hotels. Bloomberg

• Is it okay to charge for condiments? (A: No). The Guardian

• Stanley Tucci has a new cookware line. AD

• Genuinely here for Cherlato. Vogue

• But why? Twitter

• Probably the most beautiful pasta I’ve ever seen. THTLB

• GBBO 2023 bingo. BonAppetit

• Is it ever okay to tell a restaurant to turn the music down? (A: Yes.) Delicious

• Hallmark heroine career choices. Jezebel

• Who gets to eat well after the climate crisis? Eater

• The lies in your grocery store. New Yorker

• The most requested NYT food recipe. NYT

• What are the best stand-alone TV episodes? Slate

• Is Publix uncomplicated? Vox

• The Italian mafia makes millions from tinned tomatoes. The Guardian

• Will we run out of Sriracha? Daily Yonder

• Cooking videos do help sales of cookbooks. Washington Post

• Tiny forests. NYT

• Yikes. Grist

• If you watch one thing today. Twitter

• The pandemic skip. The Cut

• One-player card games that aren’t Solitaire. Apartment Therapy

• Tired of staring at a blank page, struggling to find the right words to connect with your audience? Think of the time you’ll save crafting the perfect copy for marketing campaigns while increasing your open rates without breaking a sweat! Try Constant Contact.

  #sponsored

This weekend? Picking out paint for the new villa, meeting up with the Creative Wrap team, and dinner at the newly opened Citronelle Club.

Next week? I’m still keeping things intentionally quiet, but very much looking forward to dinner at TERO and a (much-needed) massage at Sofitel SPA with LOccitane.

Best dishes this month? Honestly, it’s VERY difficult to sort through. Having been to Orfali Brothers, Tresind Studio, Ossiano, BOCA, Roberto’s, Row on 45, Eugene Eugene, Prime 68, and Haus of Vo — not to mention everywhere we filmed with Dubai byFood Reif Kushiyaki and different locations in International City — this has to be one of my best months of dining ever. If I’m being forced to choose, Chef Atherton’s Brioche and Butter is a killer, Chef Himanshu’s Medu Vada, with its incredibly moreish peanut butter mole, and Chef Gregoire’s plankton smoked salmon. There are easily ten other dishes I could name in September, and I’m hopeful to have a similar month of dining in October.

If you enjoy this newsletter and want to support me, consider working with me, sharing this newsletter, purchasing my books (or these novels), or buying me coffee. Archives of the Weekly A to Z can be found here.

C.