Three members of the TL&CC Collective will be showcasing their culinary skills at a special dinner next month. BB Social Dining, BOCA and Folly are joining together to celebrate exceptional food and drink, local ingredients and recipes, and sustainability.

Hosted at BB Social Dining in the Dubai International Financial Centre, the evening will kick off with a Champagne aperitif and canapés, then a selection of starters from Chef Alex Stumpf. This is followed with a series of main courses created by BOCA’s Chef Matthijs Stinnisen, and dessert crafted by Folly’s chef patrons Nick Alvis and Scott Price.

Each course is presented by its respective chef, and paired with wines described by sommelier Lindsay Trivers from The Tasting Class. Guests will also receive a gift bag which includes a copy of Truth, Love & Clean Cutlery and goodies from gift partner and TL&CC restaurant Baker & Spice.

Samantha Wood, of prominent restaurant review website FooDiva – and one of TL&CC’s World guidebook editors – is organising the event. #ThreeChefsDinner takes place on Tuesday 12th February at 6.30pm, with tickets priced at AED650 per person. To book a spot or find out more, visit foodiva.net

News: other things you need to know

• TL&CC co-founder Ruth Hobday chatted to The Washington Post for a new story celebrating the guidebooks. With a specific focus on the USA edition, five TL&CC restaurants are mentioned in the article. “Sustainable restaurant stalwarts — think Alice Waters’s Chez Panisse in Berkeley, Calif., and Dan Barber’s Blue Hill at Stone Barns in New York state — are in the mix, along with less-well-known restaurants outside major markets. We see you, Little Star Diner in Montana, with your closed-loop system of restaurant compost going back to your farm. We see you, Pirogue Grille in Bismarck, N.D., with your housemade venison sausage and homegrown chokecherries. And we see you, Garage Bar in Louisville, highlighting local nonprofit groups on the menu to spread awareness and raise money while diners chow down on blistered wood-fired pizzas.” Read the full story here.
• Celebrated food writer Mary Berry’s new cookbook is set to hit bookstores in February. Titled Quick Cooking, the book features 120 new recipes that can be ready in 30 minutes. The much-anticipated book accompanies a new BBC TV series of the same name.

• Union, Kentucky restaurant The Farmstand Market & Café is opening its second store, at Wooden Cask Brewing Co. in Newport. The new location will serve flatbread pizza, salads, appetizers, sandwiches and desserts. “We really try to focus on the local – anything in the Tri-State within a 250mile radius,” says Farmstand chef/owner Tricia Houston in a WCPO Cincinnati article. Read the full piece here.