Elyse Wanshel
Mario Batali and Anthony Bourdain at the Miami Book Fair International Thursday night.
Although former junkie/gutter chef, Anthony Bourdain claims that his life is “all rainbows and unicorns” ever since the birth of his baby daughter, many of his random comments during last night’s “Evening With” talk with fellow chef Mario Batali still had lots of bite.
Here’s all the nasty bits:
According to Romania, Bourdain is linked to the KGB.
Big ladies with an appetite for
This man loves Mac's Club Deuce. (Reason No. 293 why we love this man.)
Better Than: Pounding cheap beers between a soul-crushing double on the saute station.
The evidence, plainly, is undeniable: the best-selling books, the top-rated Travel Channel Show, the Top Chef judging gigs. Hell, even the playbills posted outside the Arsht Center spell out the cold reality in cruel red letters: Anthony Bourdain is a celebrity chef.
But after spending a couple hours with the guy at the Arsht Center
meadowlandsparkinglotThe
Jabaconageburger with cheese, a cheeseburger topped with sausage and
bacon and sandwiched between two Jamaican beef patties. Urg. Food porn is all the rage these days. There are entire sites devoted
to the obscene pleasures of voyeuristic foodie-ism, and they're growing
in number each day. Just this week, food writer and chef Anthony
Bourdain explored the subject on a special episode of his Travel Channel series No Reservations,
complete with over-the-top camera angles a
And on the third day of the season, they ascended into heaven...We take it all back -- all the vitriol regarding the lack of a public process for the new stadium, all the accusations of backroom deals, dirty money, and no-bid contracts. Build the Marlins whatever they want. This team is amazing. 3-0? How about 162-0? How about just by watching them on TV, I was cured of my asthma? How about just by hearing them on the radio, an 82-year-old woman was immaculately impregnated? Forget Populous. Hir
Disney
Louis the Chef from The Little Mermaid... Disney is evil!Ok, well maybe they didn't barbecue out back or light up the city in fireworks on the Fourth of July... But the people who brought you such culinary classics as Jacques Pépin, Le Cordon Bleu, les poissons, les poissons, he-he-he-ho-ho-ho and les croissants have been celebrating their independence for several hours now, when we were fast asleep. Now it's our turn to do like the Frenchmen
Jackie SayetIt's a takeout takedown: Sushi Siam (left), Siam Rice (right)Even distribution of components. Balance of both sweet and savory, raw and cooked. The right color. Perfect protein doneness. Above all else, perfect noodle clump. You guessed it. It's time to rate Asian noodles at their finest, and there's no finer example than the classic Pad Thai with shrimp. Excellence in the above criteria is essential for making this Asian noodle dish a winner. Done right, n
Jacques PépinDid you know Emmy-winner, author, and celebrated French chef Jacques Pépin will be here in our very own city November 13 to take on Mr. Michelin 3-star Eric Ripert in a cook-off? Damn, it's going to get really hot in the Arsht Center that night, especially since our favorite kitchen pirate, Anthony Bourdain, will be hosting. (Keep those spatulas crossed in the hopes we'll hear The 10 from those two gents soon.)In the meantime, let's learn a little bit about Pépin. You probably
