The list spans the globe, with restaurants in London, Spain, the US, Singapore and Japan. He cites specific dishes in specific restaurants, ranging from fish to bone marrow and more general cuisine like barbecue and “white tablecloth” meals.

1. Bone marrow at St. John in London

2. Casual dining at elBulli in Girona, Spain

3. & 4. White tablecloth dining from chef Thomas Keller at The French Laundry in Napa Valley, CA and Per Se in New York

5. Crab bee hoon at Sin Huat Eating House in Singapore

6. Fish at Le Bernardin in New York

7. Sandwiches at Salumi in Seattle

8. Eastern European cuisine at Russ & Daughters in New York

9. Pastrami at Katz’s Delicatessen in New York

10. Grilled seafood at Etxebarri in Axpe, Spain

11. Sushi at Sukiyabashi Jiro in Tokyo

12. Hot dogs at Hot Doug’s in Chicago

13. Barbecue at Oklahoma Joe’s Barbecue in Kansas City

What do you think of his list? Would you anything?

[image: flickr]

Post from: Blisstree

Anthony Bourdain’s 13 Places to Eat

I’ve been looking forward to this for months! Anthony Bourdain’s “No Reservations” premieres its fifth season this Monday, January 5 at 10:00pm ET on the Travel Channel.

This season kicks off with Tony in Mexico and Venice, then Washington DC, Azores, Chicago, Philippines, Sri Lanka and Vietnam.

And for those hardcore Anthony Bourdain fans, a friend of mine sent me the following link to a very, uh, revealing picture of Tony (not completely nude but darn near close enough!). Warning: not safe for work, and not safe for little eyes! Do not click here if you are easily offended!

Post from: Blisstree

“No Reservations” Premieres January 5

 image:  www.freeimages.co.uk

This upcoming Monday, October 20th, Anthony Bourdain is throwing his hat into the talk show ring.  Well, it is not exactly a daytime talk show with comfy couches and celebrity promotions…at least I don’t think that it is.

At the Table with Anthony Bourdain premieres Monday night at 10pm EST on the Travel Channel.  His guests for this episode are Tim Allen, Bill Buford, Amy Sacco and Chris Wilson.  Hmmm….do I know or care what any of these people have to say?  The bunch are hanging out and having a gastronomical love affair with some dishes concocted by Chef Wylie Defresne.  Now, the dishes, I am interested in.  Oh, by the way you can get the recipes on the website.  Foie Gras, Fennel, Malt and Sherry Vinegar Jam anyone?

I will tune in but I have a great deal of reservations.  Bourdain has become an icon and I wonder if this will end up trashing his cynical reputation.  I wonder what the Tony of ten years ago would say?

Post from: Blisstree

Anthony Bourdain Brings You to the Table

This should be an intriguing show.  I have no doubt he will be introduced to culturally significant food and the lack of alcohol should prove interesting.  It isn’t like he has never been to a country that thinks of women lower than the sand they walk…but this is a country that once jailed some American contractors for watching episodes of Baywatch on their own TV’s.  At this writing I am attempting to read Bourdain’s blog along with a Crew Blog from female producer Amy Teuteberg but their website is having issues.

Watch a video of Danya asking the “ultimate travel question”.  Bourdain always speaks about being a traveler not a tourist, but she brings up a point I think many of us would have…Nice theory, but how does the average person, without a crew, handlers, travel show budget and location managers experience countries the way Bourdain does?  Have any answers?

The No Reservations:  Saudia Arabia airs Monday night on the Travel Channel, check your local listings.

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Bourdain Goes FAN-atic in Saudia Arabia

From the South Florida Caribbean News:

According to ReddingNewsReview.com, Bourdain referred to women as “b***ches” when describing dancehall music in the Jamaican-themed episode of the show. It was reported that Bourdain made the following statement about dancehall, “There’s no rootsy, laid back Rasta vibe,” Bourdain narrates. “This ain’t about standing up for your rights or praising Jah or anything like that. Like Reggaetón, its mutant cousin, dancehall is the hardcore beat behind lyrics concerning, for the most part: acquiring possessions, getting respect on the street, beating down perceived enemies and enjoying the physical charms of varied, if not multitudinous, b***ches.”

It appears that some are attempting to make this a Don Imus moment, but I really doubt that is the case.  First of all Bourdain is about as accepting of anything unique and diverse as they come.  He hates “the norm” and degrades all that is typical and unoriginal about the world.  If you watch No Reservations and read Bourdain, he not only considers himself an expert of all things palatable, but his expressive point-of-view goes beyond food into culture and music.

I am not an expert on Dancehall Reggae, and I doubt either is Bourdain.  The South Florida Carribbean News continues its report speaking with veteran female Dancehall Reggae artist, Nadine Sutherland, who was displeased with his remarks but sees no reason to flog him about a music that has been taken from a music that originated through the economic and social struggle of the forgotten class to a corrupted version degrading and sexualizing women, aka ‘gyal’ or better known to us as “b*tch”.

Read more of what Nadine Sutherland has to say from the South Florida Caribbean News.  Anthony Bourdain’s No Reservations began its new season on July 7th in Laos and airs everyone Monday night on The Travel Channel.  Check your local listings.

Post from: Blisstree

Anthony Bourdain Cooks Up Some Controversy

I admit that I have been concerned that Lisa or Spike may end up in the top 4 and a talent like Stephanie, or my favorite Richard, would bite the dust in some incredibly inane challenge.  I am not going to give a big break-down from last week.  Just glad to see that my the final four include the two chefs that I believe should be the final two.

Now again, I am nervous.  If Lisa ends up sticking around, I will be more than just a little disappointed.  Stephanie and Richard have earned their place and Antonia…though I have been a little hard on her in the past…has finally stepped-up her game and I believe has earned her spot.

Now down to the controversy and conspiracy theories.  I have noted previously, that I was a little disappointed about the lack of updated blogs on the Top Chef Bravo site.  Well, one person, who usually is on top of everything did respond to that note…I was not the only one a little frustrated by it…and tried to extinguish all the conspiracy theories that are out on the Blogoshpere.  As of today, most of the blogs are updated….and Colicchio has been weighing in as well.  He was busy opening up Craftsteak at the MGM Grand in Las Vegas.

As of this writing, the Bravo site is being temperamental and not loading up some of the blogs.  But Ted is always worth the read, and read what he had to say about the conspiracy theories and Spikes departure.  Hopefully, Bravo will have their act together by this post.

All of the Top Chef judges aside, I was glad to finally hear from the person whose opinion I prefer anyway…Anthony Bourdain.  But…just a note….it was NOT a blog written over on the Bravo website…but on his No Reservations site…it does seem that the whole, “Bourdain’s Blog will be sponsored by Michelob” did grate on his beer taste buds:

As for me? I could give a rat’s ass who the producers or Bravo want to win or not win .  What I’ve traditionally used the Glad Family of Bags for would probably not make a good commercial. When I read the surprising announcement that Michelob, a beer I don’t drink and don’t much like, was going to be “sponsoring” my Bravo blog, I advised them that I felt compelled to disappoint them.

Ahh…the poetry.  Bourdain has a lot to say to all the NaySayers out there, who believe there is a fix.  So, he eloquently describes the overwhelmingly nasty dish of Dale’s and his thoughts on Spike and Lisa.  I was disappointed that Dale left, I feel that he is the better chef of the three, but he dug his own grave with his ego as the shovel.Bourdain:

Had Dale been a little more mature, a little better suited to lead…had he not fancied himself a crotch grabbing gangster genius..had he not been the sort of guy who unnecessarily calls temp waiters, hired for the DAY “assholes”, then he might well have seen the wisdom in adopting Stephanie’s far smarter attitude over at Team Woodstock. Note the agreement on that team that whatever happened, no one from that team was going home that week.  The whole concept, the menu, the division of labor was smartly designed to achieve just that. To protect the team–as a whole. To not f**k up–or allow anyone on their team to f**k up.

So, what are Bourdain’s thoughts on the “Three Knuckleheads”:

Disagree with the decision to send Dale home all you like. But you delude yourself by thinking that judging is in any way beholden to sinister outside forces–or the market place.  A decision on winners or losers can and has taken hours of argument and discussion.  Not this time. The best chef on that particular day, won. The worst chef–on that particular day–went home.

Of the Terrible Trio, Dale will surely have a bright career. He’s generally an excellent cook. His post-loss interviews have demonstrated commendable insight into where things went wrong for him.

Lisa, who’s appearance and hostile, defiant-looking posture alone seem to have made her this season’s designated villain surely does not deserve the hatred and vitriol seen on blogs and websites.  Nor is it likely–barring the most freakish and flukey sudden realignment of the planets and spate of untimely deaths–that she shall win Top Chef.  She’s a decent cook–but a lucky one.

Blaming others ain’t gonna take her far.

Spike, on the other hand, can look forward to a long career.

In politics. He’s perfect for it.

Read More.

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Top Chef Season 4 Heads To Puerto Rico

Well, I am now craving a Mai Tai.  That is all we drank during our honeymoon and there is nothing like drinking a really good Mai Tai out of a Tiki head.  We have a friend of ours who has a great recipe, but it is a secret.  So, until I can pry that recipe from “Ranger Rick”, I will have to be happy with the original, which is actually incredible too.

The Mai Tai was created in 1944.  Its inventor, Victor J. Bergeron, aka Trader Vic.  From Wikipedia:

The Mai Tai is a well-known alcoholic cocktail purportedly invented at the Trader Vic’s “Polynesian-style” restaurant in Oakland, California in 1944. Trader Vic’s amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber’s recipe is far more complicated than that of the Trader’s and tastes quite different.

“Maita’i” is the Tahitian word for “good.” The spelling of the drink, however, is two words.^[1][2][3]

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: “Maita’i roa!” (Literally “good very!”, figuratively “Out of this world!”) — hence the name.

Bergeron exported it to Hawaii in 1953.  Sharing it with the Royal Hawaiian, Moana and Surfrider Hotels.  So what is the best recipe?  John Fischer, about.com guide, suggests what is considered the original:

INGREDIENTS:

• 1 oz. Dark Rum
• 1 oz Light Rum
• 1 oz Orange Curacao
• 2 oz Orange Juice
• 1/2 oz Lime Juice
• Dash Orgeat
• Dash Simple syrup (bar syrup)

PREPARATION:

Combine all of the ingredients in the order listed in a Old Fashioned style glass over shaved ice. Stir with a swizzle stick. Garnish with a slice of pineapple and a cherry.

If you want to have a little Mai Tai experiment read more and discover 7 varied recipes from Trader Vic and Don the Beachcomer.

Post from: Blisstree

The Traditional Mai Tai

Bourdain hit Hawaii and discovered why tourist silliness and tacky places just don’t matter when you are surrounded by paradise.  My husband and I went there for our honeymoon and “ahhh”.  I was just happy, giddy and insanely relaxed.  Not much can bother you there.  After an incredible Macademian Nut Pancake breakfast, some time in a hammock on the beach and a few Mai Tai’s nothing really matters.  Hawaiian food is great…but Anthony, uh, I have to say “No” to the poi.  Maybe my palate isn’t very sophisticated, but it is like eating glue.  But, I have to give a thumbs up on Spam.  I know what you all are thinking and if you saw the episode your arteries were creaking just watching him, but it is truly amazing what you can do with canned meat.

The season finale of No Reservations is this coming Monday and where is Anthony Bourdain traveling off to now?  His old stomping grounds, the kitchen of Les Halles.  So do you think he can still keep up?  I think we may see a little sweating and hear a lot more swearing this episode.

Don’t miss it…No Reservations season finale Monday, March 10 at 10pm EST on the Travel Channel.

Post from: Blisstree

Go Into the Fire with Bourdain

 All right people, if you ever thought that you would love to travel, try new things and have an entertaining travel companion, then all your dreams could come true.

Anthony Bourdain is looking for a fan who will spice-up his culinary adventures.  Now, get your head out of the gutter.  The execs will cast  Anthony Bourdain’s “No Reservations Fan-atic Special” co-star by April 4th.  Submissions have to reach them my March 14, 2008.

The Casting Call Guidelines are note-worthy:

Qualifications:  To be cast for the Anthony Bourdain: No Reservations FAN-atic Special you must be a legal resident of the fifty United States or the District of Columbia, 18 years of age or older and unaffiliated with the Travel Channel, its parent, subsidiaries or affiliated companies.  No more than one video per person can be submitted.

Content:

* Videos should be 3 minutes or less and created from footage shot by you or your family and friends.

* Your video must show you discussing on camera where you would want to go with Anthony Bourdain, why he should go there and what you would show him once there.

* Footage cannot come from any other source, such as a broadcast television show or Internet broadcast.

* Still images included in your video must follow the same rules.

* Soundtracks cannot contain any music unless created by you or by someone who has given you written permission to use their music. You must be certain that the person giving permission to use their music owns the rights to that music. It’s not uncommon for artists to sell those rights to whoever is producing or publishing their recording. PLEASE DO NOT use any music in your video unless you are CERTAIN you have the rights to use the music.

* You will not be considered for casting and your video will not be posted to our Web site if your video contains:

    1. Copyrighted material for which you do not have written permission to use;
    2. Pornographic or obscene material of any kind;
    3. Profanity, whether spoken or written; or
    4. Subject matter unrelated to travel.

 

Submission Deadline:  Videos must be received or postmarked on or before March 15, 2008.  Videos received or postmarked after March 15, 2008 will not be considered.

Casting Selection:  The casting selection shall be made by us based on such criteria as we shall determine in our sole discretion, which may be subjective. We are not obligated to select anyone, even if someone meets all eligibility requirements and all criteria for selection. Our decisions regarding the casting selection are final and not subject to challenge or appeal. We are not obligated to have any person appear on the Anthony Bourdain: No Reservations FAN-atic Special and we shall have the right at all times and in our sole discretion to remove or replace any person for any reason. Even if you participate in the Anthony Bourdain: No Reservations FAN-atic Special or any part thereof, we are not obligated to broadcast or otherwise use or exploit the Anthony Bourdain: No Reservations FAN-atic Special, your participation therein or any part thereof.

Announcement and Participant Release:  We will cast one person for the Anthony Bourdain: No Reservations FAN-atic Special on or around April 4, 2008.  If you are cast, you must enter into a written participant release with us, providing, among other things, that you will be available for shooting for 10 days during May, 2008 (or other dates to be determined by us), that we will pay your travel expenses during the shooting of the program, but that you will not be paid for your performance in the program, and that you agree to certain waivers and releases.   Any person cast who refuses to sign the participant release requested by us shall be ineligible to participate on the Anthony Bourdain: No Reservations FAN-atic Special.

What?!?!  No profanity?!?! NO Nudity?!?!?  I guess the next thing they will say is NO Smoking?!?!?!  So, they are doing a Casting Call for a show that they may or may not cast, that they may or may not film, that they may or may not air.  What would the world be without lawyers?  Hey, this may be Bourdain’s way of saying, “hold on a minute people!  I sure as f*#*#ing hell ain’t going to meander around the world with some “fan” that probably ate their last meal at Chili’s!!”

I know, “meander?”, “ain’t going?”…not very “Bourdain”.  Oh, and just in case you missed the point…make absolutely, positively without quarrel certain that the music on the video is Y-O-U-R-S….if you use any.

Read more about the application and video submission process and take a look at the LA Times.  Jen Leo writes that the submissions are boring and uninspiring.  I would say that the key is to show some personality, think of a great place of interest for him, let the guy know the trip wont’ be a chore and for the sake of the lawyers, cross your “I”s and dot your “T”’s…….uh…well, you get the idea.

Post from: Blisstree

Anthony Bourdain Casting Call

Anthony Bourdain began his most recent season of No Reservations in Singapore.  He ate his way through some incredible food courts….let’s just say they do it much better than we do here is the US.  This is a culture that has strong opinions about food.  Many a stranger approached Bourdain to give them their critical opinion of how and what to eat.  I am definitely putting this on my go-to list.

Bourdain recently dished with TV Guide about the upcoming season of No Reservations, Food Network bashing and life in general.  Good news, he recently stopped smoking…though I did see him light-up during his Singapore episode.  I will give him the benefit of the doubt and assume that this was taped before he quit.

TV Guide Interview:

TVGuide.com: So did you have a Singapore Sling or two?
Anthony Bourdain: No, absolutely not. Nobody in Singapore drinks Singapore Slings. It’s one of the first things you find out there. What you do in Singapore is eat. It’s a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

TVGuide.com: Where else do you travel this season?
Bourdain: New Orleans. Berlin. Romania/Transylvania. And Jamaica. The Jamaica show has easily the single scariest, most terrifying scene we’ve ever done. We went caving, or spelunking, at this guano-slicked cavern in the middle of the jungle. It was mind-blowingly frightening.

TVGuide.com: Your uncensored, blunt voice-overs often leave us wondering, “Did he really just say that?” How much grief do you get from the suits at Travel about your narration?
Bourdain: I have to say they’ve been really good. They’ve let stuff sail through that I was frankly surprised by. I’m on TV on the strength of a fairly obnoxious, overtestosteroned, salty book [2000's Kitchen Confidential]. So nobody expected me to morph into Tyler Florence overnight. They had a pretty good idea what was coming.

TVGuide.com: The last time we interviewed you, you said the three things you don’t travel without are Imodium, your iPod and your cigarettes. Has that changed?
Bourdain: Yeah, I quit smoking about four and a half months ago. I’m a daddy now. I have an 8-month-old daughter and I can’t smoke around her in my apartment. I live on a high floor and I had to go 11 floors down every time I wanted a cigarette. It just became harder to smoke than to quit.

TVGuide.com: Do you worry about your cholesterol?
Bourdain: Funny you mention that, because I was just together with a whole lot of chefs. And one of them joked that back in the day, we’d all get together and talk about the job or girls or cars or whatever. Now all we talk about is, “How’s your cholesterol level?” [Laughs] Every chef I know, their cholesterol is through the roof. And mine’s not so great.

TVGuide.com: You’ve been at odds with the idea of the celebrity chef — lately Rachael Ray.
Bourdain: I’m exhausted by the certain knowledge that no matter what I do or say, she’s just going to get bigger and more popular and more influential. It’s railing against the tide — or the surf at this point! [Laughs] I can only hope that when she rules the world, she allows me to live.

TVGuide.com: And you’ve since made peace with Emeril?
Bourdain: Since the very beginning, Emeril’s had a sense of humor about me calling him names and poking fun at him. Unlike Rachael and unlike a lot of these guys, Emeril’s a professional who came up in the business the hard way. You don’t make it in the restaurant business to the degree he’s made it by having a thin skin. He’s been very gracious and funny to me since the beginning.

TVGuide.com: His Emeril Live was recently canceled….
Bourdain: I think he deserves a lot better. The last thing I guess you should expect from a television network is to be grateful. But it seems to me that if anyone has earned that, it’s him. I love Mario [Batali's] shows on the Food Network, too, but he’s gone as well. I don’t know who’s left standing.

TVGuide.com: Guy Fieri maybe?
Bourdain: Guy Fieri… did you ever see the Simpsons episode where it’s decided that Itchy and Scratchy need a sidekick? So a committee gets together and they invent one called Poochie…. Guy Fieri kind of looks like he’s been designed by committee.

TVGuide.com: Would you ever want to go back and cook full-time?
Bourdain: I just did, actually. I went back to Les Halles for the first time in six and a half years to work [for an upcoming No Reservations]. I worked a double shift, which was my old Tuesday double shift. I came in at 8 am and worked the line straight through lunch and dinner. And, oh man, I got my ass kicked. It was not easy.

Post from: Blisstree

TV Guide Dishes with Anthony Bourdain