Dec 02 2007
Now that several days have past and even a concert, I’ve had plenty of time to absorb and process last Tuesday. The fact still stands, I still don’t believe it happened. It’s hard for me to believe that I not only took a picture with Anthony Bourdain, and not only did he sign my book, and not only did I get to shake hands with him, but that I had a short but funny conversation with him. Continue Reading »
Nov 28 2007
I don’t have a lot of time right now to describe how amazing last night was meeting Anthony Bourdain. I’ve been looking forward to this ever since the end of September when we got the tickets. I will write more on the whole night tomorrow and upload some photos. I have a photo set created on Flickr right now, but I only have one picture uploaded. I’ll have more tomorrow.
To all those who believe that you should never meet your heroes to avoid being disappointed or even crushed, you are wrong. So wrong. If you’re not wrong, then I believe your hero may be a loser or is just not as cool as Mr. Bourdain. He is just as you imagine he’d be from watching his shows or reading his books. The only thing is that he’s taller and much funnier when he is not censored.
That is all I have to say for now. I’ll dive into the details tomorrow. I may have a surprise treat for fellow Bourdain fans out there.
Visit my Flickr photo set for Bourdain
Nov 27 2007
The day has finally come. In just over 18 hours, I will be heading over to Solera in Minneapolis to see the great Anthony Bourdain. For those who know me too well, knows that he’s one of my personal heroes. Yeah, I know, not the poster boy role model, but, hell, I think he loves food for the same reasons I do and the man knows how to live a life. He’s an established writer of fiction and non-fiction. Les Halles Cookbook is hands down the most well-written cookbook I have ever read or used. I’ve cooked maybe forty percent of the recipes so far and they’ve all been amazing (especially, the Duck a l’Orange). If I’m ever on death-row, I want that duck as my last meal. Kitchen Confidential is hilarious and eye-opening at the same time. He also has his own travel show, No Reservations, on the Travel Channel. He’s also the executive chef of the Brasserie Les Halles.
It will be my first time dining at Solera. I heard differing opinions on it. I’ve mostly been avoiding it because it was over-hyped when it first opened. I should probably get over that since they’ve been open for a few years now. This is what they’re serving according to their website:
Family-Style Tapas
I’m really anxious to try the oxtail. I’ve only had that Chinese style. I believe we’ll be served Spanish wine too. Always good. I’ll also be getting a copy of No Reservations: Around the World on an Empty Stomach. I’m hoping to get it signed. The food is by Tim McKee who has recently become the chef at Solera. Frick, I’m getting hungry just thinking about tomorrow.
They say you should never meet your heroes because you will only be disappointed. I over-think and over-analyze the hell out of everything. I’m rarely disappointed mainly because I’ve anticipated almost every outcome in my head. It’s going to be good.
Nov 27 2007
MPR has a short interview clip of Anthony Bourdain. The interview was with Mary Lucia. Tony talks a little about his Emmy-nominated Beruit episode of No Reservations. He talks a lot about travel in general. Check it out. It’s in Real Audio Media (.ram) format. I suggest getting Real Alternative to play it. It’s free and solid.
Tony will be featured on Midmorning tomorrow, November 27. It starts at 10:06am (central time zone, obviously). Don’t miss that.
Oct 03 2007
Poulet Basquaise
Originally uploaded by JavaJunky
This is my first attempt at one of Anthony Bourdain’s recipe. It was a total success. The recipe from Les Halles Cookbook. I picked one of the easier ones. It was very easy. Simple ingredients. After cooking it once, I know I can throw out this dish in just over half an hour. That’s a very comforting thought. Such a delicious dish with relatively small amount of work. I can’t wait to try out more of his recipes.
This is also my first meal (not counting the apple) that I prepared with my new chef knife. I actually didn’t use it that much since there wasn’t that much prep work.
After cooking this dish, I can definitively recommend the Les Halles Cookbook. His instructions are well-worded and easy to understand. If you can stand being called an “idiot” or told to use your apron as a noose to hang yourself, you’ll love it. Cruel to be kind, right? And if you watch his show enough, or listen to his audio books, you can hear his distinct voice instructing you in your head. Maybe that just me.
Oct 01 2007
I just got this yesterday after buying my new knife. I started reading the introduction and it’s already got me hooked. Even if I don’t end up cooking anything from this, I’d still read the whole thing just because Anthony Bourdain is just so good at saying what he wants. Nothing is held back. It’s just the truth and he’s hilarious. If you don’t understand what I mean, go watch No Reservations on the Travel Channel, not the Catherine Zeta-Jones movie that totally ripped the title from it. I warn you, the show is frickin’ addictive.
Les Halles Cookbook is not your ordinary recipe book. It’s contains the recipes that Tony actually serves at Les Halles (only scaled down). However, the manner in which he writes the instructions is in his style of writing. Sarcastic. Mean. Blunt. Humorous. It’s great so far. I can’t say how good the actual recipes are until I try them out. I’m sure they’re great though.
