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| Articles about Bourdain |
| | Bring Anthony Bourdain to Buffalo! | | 2008-03-16 09:37:00 | | The folks with the Travel Channel and the show Anthony Bourdain: No Reservations decided to hold a contest where you submitted videos to convince Tony to come to your town. The contest is over with, but you can still view Nelson Starr's plea to Tony to come to Buffalo, rate, and comment on it. | | By: In Java, Literally... | | |
| | TOP CHEF 4: Bourdain is in the building! | | 2008-03-12 21:46:18 | | WooHoo! Acerbic and awesome rolled up in one slightly greasey package, Anthony Bourdain, my muse and catalyst of my obsession with world cuisine, is the celebrity judge! Sorry cheftestants.
| | By: Uptown Cook | | |
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| School Daze, Crab A La Bourdain, And Durian | | 2008-03-01 23:55:05 | | On my second full day in Singapore, I ran an errand with Ian to his alma mater, the National University of Singapore. It was fun to walk through the halls, and eat in the cafeteria, with all the students. It brought back memories from my own college years.
Afterwards, I opted for [...] | | By: GoBackpacking | | |
| | Anthony Bourdain Sums Up the Problem with Irish Cuisine | | 2008-01-10 01:50:00 | | Damien linked to a wonderful interview with one of my favourite chefs, Anthony Bourdain, in his fluffy links this morning. The full interview is here for those of you who are interested.One particular quote stood out to me immensely:"In the last few years, for the first time in American history, chefs are being allowed to serve their customers and get them to eat what they themselves believe to be the good stuff. We're not cooking down to them."Although in reference to American cuisine, I think it can aptly be applied to the culinary crisis here in Ireland. Sure in Dublin, Cork and Limerick you can go out and have a wonderful fresh and unique meal, but that is not the general standard. I for one am completely sick of being "cooked down to." I am sick of the same old standards on every menu, even if it is done well. Speaking of the culinary days of yore, Bourdain says"When we put together menus, we had to have a sirloin steak, we had to have a pasta, we had to have a salmon. By the time you filled up all the slots of things you had to have, you had very few slots left on the menu."This is so true of Irish restaurants as well. Have you not seen that on 90% of menus in this country? Lorraine frequently mentions her frustration for not being able to stay true to Italian cuisine in La Cucina, due to customer demand. This is so unbelievably sad.Bourdain attributes the positive changes in America's restaurants to the celebrity chef culture - something we don't really have. We have Rachel Allen - who I feel has absolutely no passion about what she cooks - and we have Richard Corrigan, another wet fish and that's about it. We have the UK chefs, but many of the things they cook with from hard-to-find vegetables to alternative cuts of meat are simply not available in Ireland.I was pleasantly surprised to find venison in my local Dunnes Store a few weeks ago. It was brought in early December and has since met it's demise. Why? Nobody knows what to do with it | | By: The Humble Housewife | | |
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