Weekly A to Z, July 20th. ??

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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