"tony bourdain" news and stories

Beloved Anthony Bourdain, in his show "No Reservations", hops back on the tube tonight, with a season premiere that looks pretty darn delicious -- and fattening -- if this preview video is to be believed.

In it, Tony tucks into a 12-inch-long Chilean hot dog covered with sauerkraut, guacamole and an avert-thine-eyes-health-care-professionals incredible slop of mayo. His thoughts? "I don't know whether to eat this thing or conceal it in a brown paper bag."

We can't wait.

[Via Youtube]

Each of us hold in our hearts the secret crushes of our lives -- whether it's that barista who flashes you an adorable smile every morning with your nonfat soy decaf latte or an unrequited crush on some B-list celeb. I, however, am not so subtle, and proudly proclaim my utter adoration for Anthony Bourdain. I love the man.

So, I can't tell you how absolutely edamame-green with envy I was to read about LA foodblogger Dylan's encounter with the object of my affection. Dylan writes at Eat, Drink n Be Merry, and also has a food blog on the side dedicated to noodles called Noodle Whore. It was via a post about Sapp Coffee Shop in LA's Thai Town that Tony Bourdain found Dylan, and from there...the rest is jealousy-inducing history. Dylan got to meet Tony while the chef was in LA filming for an episode of his show, which included Sapp Coffee Shop.

Lucky.

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A supporter of the Minuteman Project, a group that protects U.S. borders from such dangerous individuals as maids and Tony Bourdain's Pueblan chefs, has found the real enemy. Foreign-made salsa. Thank heavens someone has the courage to stand up to this most insidious of threats to national security.

Texas entrepreneur Ryan Lambert introduced his Minuteman Salsa July 4. Lambert has pledged to donate a portion of the proceeds from the sale of what he has dubbed America's Patriotic Salsa. The condiment is made in America and uses only ingredients grown in the U.S.

Minuteman Salsa's web site sounds the battle cry urging true patriots "keep foreign-made salsa from slipping across the border into your pantry." God knows I regret ever letting two miniature bottles of El Yucateco hot sauce into my pantry. All they do is stay up all night singing Chalino Sánchez songs and swilling Tecate.

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If you are into extreme cuisine, how does you top eating the still-beating heart of a cobra? Or what about going right up to Korea's DMZ and fishing for your lunch?

If you're Tony Bourdain, you party in war-ravaged Beirut while airports are bombed and all ports are blockaded.

Bourdain flew to Beirut a week ago to do an episode on the local cuisine of Lebanon for his Travel channel show, No Reservations. He and his crew ate and partied Monday and Tuesday, but were holed up in their hotels after the bombings started, waiting for instructions on evacuation. I haven't seen any more news recently if Bourdain and his crew have left yet, but according to the New York Post, he's "not getting a show out of this . . . I just wanna hang out and drink at the bar. The mojitos here are great."

Sure, sure, Tony. We know you're a tough guy. Get home safely.

Sarah was pretty critical – and with good reason – of Anthony Bourdain's recent trip to Korea, which was featured on the Travel Channel's No Reservations. Along with many of the commenters, she felt that there was not enough food and too much traveling. But it takes a lot of filming to put the show together and the crew is always trying to find the right balance of food, adventure and travel.

The Seattle Post-Intelligencer was able to get behind the cameras when the show was being filmed in the Pacific Northwest. It takes up to 100 hours of footage to make the hour-long program, so there is a lot for the editor to choose from. While they try to concentrate primarily on food, stories about locals or unique travel situations are what keep the program moving and interesting to viewers because No Reservations is not a cooking/food show, but a travel/food show.

Check out the whole article if you're interested in reading about Tony's geoduck hunt or how the crew has to bribe him to eat particularly distasteful foods. Otherwise, just wait until the episode airs later this season.

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