Knowing me very well, she did my favorite: the roasted marrow bones, testa with pickled okra, farmhouse chicken and vinegar sauce, mussels in lobster broth, and some really interesting legumes and vegetables. After, I had a nighttime reading at Barnes & Noble on 17th Street, after which my publisher and former publisher’s friends took me down to Prune, where Gabrielle did bruschetta with fried duck skin, lemon zest, and parsley. I had a signing down on Wall Street - I managed to scarf a Sabrett hot dog in the street before I went in. It arrives in really good shape, which is rarely the case with delivery sushi. If we’re splurging and want to be irresponsible with the budget, Sushi of Gari delivers. For takeout, we’ll usually call down the street to Alsace for burgers or steak, or there’s the usual Chinese. It’s the default pizza around here - it arrives in good shape and my wife, being Italian, finds it acceptable. I had a whole lot of interviews and stuff, arrived home and called out to Serafina for pizza. I was reading the audiobook version of my book in a recording studio they sent out for a delivery bacon cheeseburger, provenance unknown. I actually eat a lot more food than you see me eating on-camera ( I eat a lot, and seconds), but in between meals I’m not snacking - I’m not grabbing a bag of chips or going out for ice cream. If I eat a lot in one day I don’t even feel like eating till very late the next day. I slept through the meal service on the plane and arrived in New York too tired to eat. But he’s the chef of the century, so I was in total fanboy mode. The man was in a very good mood - apparently it could go either way with him. He was standing on the other side of the counter talking to us and pouring us wine. I’ve eaten there before, but never in such company. I had dover sole, baby lamb chops, and the famous Robuchon mashed potatoes. I had dinner with Eric Ripert and Joël Robuchon at L’Atelier in Paris, where I was shooting an episode. But that doesn’t mean he didn’t get his share of pig’s head and roasted marrow in this week’s New York Diet. “I love a bacon T-shirt as much as the next guy, but let’s get real.”). Bourdain is noticeably less of a meathead these days ( “I’m a carnivore and I love eating meat, but I don’t know about meat for meat’s sake,” he tells us. But before all that, we were finally able to grill him about his favorite Upper East Side takeout spots. He leaves today to tour for his new book Medium Raw ( maybe you've heard of it ?) and then will shoot the final episode of season six of No Reservations in Madrid in July ( he’s also planning to return to El Bulli later this year). This week, however, he spent some time in his hometown after filming in France. From New York Magazine: We’ve long been obsessed with Anthony Bourdain’s diet, but he travels so frequently that it’s been impossible to quiz him on it at length.
0 kommentar(er)
