In spite of his early attempts at channeling Jimmy Page's hair, I admit to being a big Anthony Bourdain fan. I can't help but love his scorched earth commentary on so many subjects, no matter how self-serving it is. Oh, and he's also a excellent, very funny writer. So where did he come from? For some early visuals, check out this post from the North Jersey Record blog. You get to see "sweet faced" Tony; "sullen" Tony; and "Tony in hippie mode" on photos provided by Tony's mom Gladys. I know, celeb chef shit is pretty lame, but I can't help but look.*** *** *** *** *** ***
Also interesting reading is Michael Ruhlman and his pal Bourdain's comments on the multi-course tasting menus that are seemingly de rigueur at so many top restaurants these days. The topic: how much is too much? It was part of the focus at a roundatble discussion at the Star Chefs International Chefs Congress where Ruhlman presided and Bourdain and Marco Pierre White voiced their displeasure. Having taken part in a local "food death march" here in Portland where courses kept coming in palate numbing numbers, a dinner that while quite impressive left me surrendering with two courses to go because I had a life to attend to, I understand when dinner goes from satisfying the customers appetite to satisfying a chefs ego. Has anyone had any simlilar experiences?
