My thoughts go out to Beirut. Here are some suggestions on how you can help.
With the explosion in Lebanon, the tragedy puts perspective on things, and I hope you’ll take this week’s newsletter as a short few minutes to enjoy reading about food and hospitality.
This week was steady, starting with delivery from Ugly Burger (v. good, but not good enough to knock off favorites Pickl and High Joint), then I went with friends to La Cantine du Faubourg (my first time that I enjoyed the restaurant, after years of average visits). I also went to a local restaurant and, after a nearly inedible meal, ended up giving a lot more feedback than I expected (I sincerely hope they take my notes as the constructive criticism it was intended). On Tuesday afternoon, I was over to long time favorite BOCA as part of the Dubai Summer Surprises in partnership with Dubai 103.8 for a masterclass. The week finished with a beautifully presented sushi platter delivery from Fresh Express Online, but Sushi Art remains my favorite for takeaway.
Links, please?
- For my ice cream lovers.
- Are there too many Western conventions in recipe writing?
- Similarly, what’s in a name?
- A poignant essay regarding the color of a writer’s skin vs. the scope of their talent.
- The balance of promoting luxury staycations in a global pandemic.
- We love a snack.
- How do you define American cuisine? Padma Lakshmi seeks the truth.
- Is everyone a foodie now? (Is it time to start calling myself a gourmand instead?)
- What happens when African workers start to patron a local bar in Spain? (It’s 2020, do you really think things have changed?)
- Cutest chef ever?
- I was on the radio again. Listen from 23:57.
- Trust KitKat to come up with an adorable (and sustainable) flavor.
- A ‘meal prep’ situation I can get behind (keyword: martinis).
- In case you want more foodie newsletters, here is an additional round up.
- What American ex-pats miss most (yes, ranch dressing is on the list).
- Variations on Negroni.
Point of conversation: With a steady uptick in homegrown businesses (and by ‘homegrown’ I mean produced within someone’s residential kitchen who are not licensed but selling food products), what do you think of their legality? Given they are not compliant with current UAE laws, should they be promoting their products so much? Should others promote those who aren’t licensed? I think no, but I’ve seen HEAPS on my feed that makes me wonder.
Looking ahead… I actually have a quiet week next week to finish a manuscript due on the 14th. I’ll be popping to LPM for lunch, and testing out a hotel with Poppy, courtesy of Radisson Red (and our first hotel stay since February).
