Artist Joshua Budich has released this fantastic portrait of one of The Blot’s favorite people to watch on television, Anthony Bourdain! As Budich explained, “I’ll never get over the loss of this guy. RIP Tony.” And I couldn’t agree more!
“Tony” by Joshau Budich is a 12”x18” signed and numbered 4 color screen print. Limited to just 200 pieces, it can be purchased now at JoshuaBudich.com for just $35.
It’s been a while since there’s been a new episode of Anthony Bourdain: No Reservations, but the wait is now over! Tonight, Monday, December 6th, an all new No ReservationsHoliday Special will air on the Travel Channel at 10/9c.
Tony and Michael Ruhlman prepare a No Reservations style holiday dinner for a table of special guests, including Mario Batali, David Chang and Duff Goldman! How awesome does that meal sound? The 2010 No Reservations holiday episode is going to be a lot of fun, and may even give you some ideas for your own holiday feasts. Tune in tonight to find out how to do the holiday season Anthony Bourdain style!
Tonight, Tony and the No Reservations crew take the show to Madrid for an absolutely gorgeous and delicious viewing experience. This is one of those episodes where the timing could not have worked out any better! While in Madrid for the taping of this episode, Spain's national futbol team won the 2010 World Cup. The win was much bigger than sports; it marked a significant day in history when this large and diverse country found a moment of pride after a less than lustrous 20th century.
The clash between old food tradition and rebellious new creativity is especially prominent in Madrid. While in Spain, Tony hits a few spots that appear to be stuck in time, and at the same time visits some young and exciting restaurants. Tony dines at one of the most difficult restaurants to get a reservation at in all of Europe. It is so busy that the owner and service manager had to open up especially for Tony on their wedding day!
The one Spanish delicacy that Tony loves above all others is the Spanish ham, and more specifically, Jamón Ibérico ham. It can only come from the rare black hoofed pig, and it must be raised in a very specific way in the western region of Spain. It is then cured for almost four years at a very precise level of humidity. To pass through Spain without sampling this magnificent creation is no less than a sin.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
This Monday No Reservationshits an incredible milestone…its 100th episode! And what better location is there for Tony to visit on his 100th episode than the site of his very first show, Paris. Cuisine in Paris is often considered the best in the world, and when you come from a system that is that renowned, and that established, there is a lot of pressure to do things the "right" way.
The food scene in Paris however has gone through some definite changes since No Reservations was last in Paris. There are exciting new chefs who dare to challenge the status quo. There is a move toward faster, more casual environments, much like you would find in New York City. However, in Paris it is impossible to escape the classic and the traditional. And why would you want to? There are so many great things to enjoy in this city nobody could possibly come here and forget anything they experienced. What a perfect way to cap off the first 100 great episodes of Anthony Bourdain: No Reservations! It is sure to be an episode you will not soon forget.
In celebration of No Reservation’s milestone episode, Labor Day (Monday, September 6th) is all Tony all the time on the Travel Channel. The Travel Channel will air its favorite No Reservations episodes all day (from 9am-8pm EDT), and then at 8/9c a special behind the scenes episode, entitled “What Were We Thinking” will debut. And last but not least, at 10/9c the 100th episode of No Reservations featuring the sights, sounds, and most importantly, food of Paris will air!
The “What Were We Thinking” special is a behind the scenes look at the No Reservations crew and gives us an inside look at the people who make this fantastic show happen week in and week out. It takes a special kind of person to work in television, and Tony and his crew are definitely special! Tune in tonight and find out what makes No Reservations tick!
The last time Anthony Bourdain left Beirut, it was not a happy time for Tony or Beirut. One of the most vivid memories from No Reservations’ 2006 trip was looking out at the airport and seeing it bombed. In the first few days of that trip, Beirut had a closer resemblance to Miami Beach than to a city under siege, but it soon turned sour. Tony soon found himself in the middle of a war, holed up in the confines of a luxury hotel. Ever since leaving Lebanon, Tony has felt a need to come back and do a show on Beirut the right way.
Back in the 1960's, Beirut was known as the Paris of the Mediterranean. There were lots of different groups, languages, ethnicities, religions, sects, interests, and political factions all intermingled throughout the city. Today, while downtown Beirut is trendy, new, and hip, travel just ten minutes away and you see the destruction from the war. You are just as likely to meet a model or an entrepreneur as you are to meet a soldier or a hezbollah supporter. However, with all of that cultural diversity comes an incredible mix of foods.
Some Lebanese believe the reason so many people are fighting over the land is because it is so lovely. Between the gorgeous coastline, the mountains, the seafood, lamb and produce, it is a place that is not hard to fall in love with. On the face, Beirut seems like a dream city among the Arab world, but they just can't seem to catch a break.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
If you were worried The Blot Says… had stopped covering Season 6 of Anthony Bourdain: No Reservations, you can now all relax! After a four week hiatus, the Bourdain posts are back. This week Tony travels to one of the world's most beautiful cities, Rome. The episode is largely inspired by the films of Federico Fellini which painted a very specific picture of Rome in Tony's mind. Tony wanted to show his viewers the vision he has always had of Rome, which means the episode is presented entirely in black and white!
Surprisingly, Tony has never been to Rome! He has been all over the world, even all over Italy, but he has never had the pleasure of stopping by this historic city. What unfolds is a beautiful look at a beautiful city with foods that many people can only dream about. Tony begins with a little masterfully crafted bread, four year old fresh cut cheese, and a perfect prosciutto. Tony has so much great food in this episode he is afraid to show some of his newfound restaurants on television for fear of ruining them with an influx of foreigners.
In places that are frequently visited by outsiders, businesses are not rewarded for serving good food. But if you know where to look it is still possible to find an old school Roman family restaurant. They will undoubtedly be serving the latest seasonal ingredients from the region, because in Rome, seasonal food is not something you promote or talk about, it is something you just do. To find out more about these amazing seasonal foods, check out the video clip above.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Between late 2009 and mid 2010, Tony was doing a lot traveling for speaking gigs throughout America's heartland. Each trip was basically a one-night stand between filming episodes of No Reservations. Along the way, the No Reservations crew was lucky enough to see a few things, and tonight’s Heartland episode is a culmination of what they saw.
It would be easy, if you are from a foodie town like NYC or San Francisco, to look at the vast open space between the costs with a patronizing attitude. But, the food across America's heartland is equally good…so good it may even surprise a few people from the jaded foodie confines of the coasts. What you will find as you set out across America's heartland is the preeminent authority on Charcuterie in Michigan, who takes wild game meats and creates incredibly tasty dishes using pre-refrigeration techniques. You will also find a classic Japanese sushi chef in Ohio, who prepares refined dishes from rare ingredients like Japanese Horse Mackerel and tuna collar.
It should come as no surprise there are chefs across America who are crazy enough to do something different and innovative. If you aren't already venturing into your backyard to find some of these little known gems, you definitely will be after seeing tonight’s episode “Heartland.”
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
This Monday, Travel Channel unleashes yet another all-new season of Anthony Bourdain: No Reservations, beginning with an episode of Island Hopping in the Caribbean. Get ready for a heavy dose of the unforgettable meals, unapologetic commentary, and unexpected moments you have come to expect from Anthony Bourdain. Tonight’s episode actually stems from an idea Tony got while watching a Duran Duran video. The crew works very hard to produce the show, so as a thank you to the crew, they hopped on a boat and set sail for the Grenadines. The plan was to rent a few sail boats and spend a couple weeks going from island to island.
The journey begins on the tiny island of Petit Saint Vincent, a very small, but very beautiful island in the Grenadines. There is no airport, no TV, and no Internet. The only means of communication is a little yellow flag which you raise whenever you are feeling particularly hungry. Your typical day begins with fresh lobster and fruit on the beach. In short, it does NOT suck to be on Petit Saint Vincent.
Tony's friend, Norman Van Aken, is happy to leave the frozen tundra of Key West Florida and join the No Reservations crew in Petit Saint Vincent. However, Tony cashes in on the opportunity to take a few jabs at the chef and restauranteur known for accidentally/purposefully coining the term, fusion. "All of the crimes committed in the name of fusion," Tony says, "are directly attributed to this man."
Before long it is time to move on from Petit Saint Vincent to some of the other islands nearby. The other Islands are a perfect place for a little hunting, fishing, and getting to know the locals. Tragically, all good things must end, but the crew's time in the Grenadines will not soon be forgotten. It is the type of place that you fall in love with, making it decidedly hard to leave.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
In tonight’s episode of No Reservations, Anthony Bourdain revisits one of the show’s most popular topics: Food Porn! Tony’s never been shy when it comes to expressing his true feelings toward, well, pretty much everything, but this is especially true when it comes to good food. There are countless of similarities between food and sex that can be explored, and Tony, with the help of a few friends including the illustrious Ron Jeremy, is ready to gear up for an even steamier round two. Whether it leaves you feeling satisfied or guilty (or both), there is undoubtedly still plenty of luscious, tantalizing and downright sexy ground to be uncovered.
There are clearly some dishes that never seem to get old. First up, Tony heads to Hanoi, Vietnam for more wet and steamy Pho – the dish he craves above all others – complete with hot noodles, magical broth distilled from bones and marrow and a choice of meats. Then, Tony visits Bar Boloud, with Daniel Boloud, to sample charcuterie. Tony gets his fix by sinking his fork into some blood sausage, headcheese, duck liver pate, and rabbit terrine.
According to Tony, even the mention of cured meats is a surefire way to make any chef weak in the knees. At Salumeria Rossi in New York, Cesare Casella’s meats are always ready to go, and Tony goes to town on mortadella with pistachio, smoked speck, porketta, lardo and a variety of prosciuttos. Tony then has a euphoric meal at Sushi Yasuda with Chef Yasuda himself.
Next, Tony ravenously digs in to a few cuts of steak with Michael Lomanaco at Porterhouse. And what better way to wash away the shame afterward than sipping some tongue-tantalizing libations! Tony experiences the allure of such cocktails as the Manhattan, the Negroni and the Sidecar, all mixed by Dale Degroff. Next up, Tony visits RUB BBQ in New York City for a nice, meaty barbecue session. Then, he waxes poetic with Jacques Torres about the effect of chocolate on the male and female minds and libidos. After all, chocolate contains the same chemical produced by the brain while one is falling in love, making it a surefire aphrodisiac that works every time.
Afterwards, Tony sits down with Frank Bruni and, once again, Daniel Boloud at DBGB to wolf down four courses of thick and fatty fresh sausages, the sexiest of all, in Tony’s opinion, being a Thai sausage. When it comes to seafood, the best fishy food porn comes from Chef Michael White’s Marea, where White himself is able to lure Tony into temptation with the forbidden – seafood with cheese. Other morsels include sea urchin with lardo, marlin with caviar, razor clams with fennel, and octopus with bone marrow. Afterwards, Tony and Alexander Petrossian join for what can be described as anything but a cheap date and indulge themselves with caviar and champagne.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Can you believe Tony has never been to Maine? Thankfully, No Reservationscameraman Zach Zamboni grew up there and is eager to show Tony the sights. Their first stop is Portland, which according to Tony has been called "America's foodiest little city.” Supposedly, there are more restaurants per capita in Portland, ME than San Francisco! Tony wants to test this theory, and head with Zach to J's Oyster, a local joint known for its beer, shellfish and steamer clams. Next, Zach takes Tony to Street & Co., where the menu is exclusively seafood. Tony chats with owner Dana Street and Portland fishmonger George Parr while dining on Maine shrimp, Monkfish, and Cuttlefish.
Then Tony visits Primo, a restaurant 77 miles northeast of Portland in the town of Rockland. Primo is run by arguably one of the best chefs in Maine, Melissa Kelly. Her restaurant is sustainable, seasonal, and locally-sourced. Most of the vegetables, eggs, and meat they cook with come from the restaurant's own source…how cool is that!?! Tony then chows down on some of Kelly's homemade specialties including a charcuterie course made from her own pigs that includes pasta, veal and pork chops.
Next up is Conte's 1894 Restaurant, which is home to a legend: John Conte. John is the owner of the restaurant and is well known for his grumpy attitude in the kitchen. Zach and Tony sample everything John can dish up including Maine shrimp, lobster, haddock and mussels. Last but not least, it wouldn't be a trip to Maine without venturing inland. Zach introduces Tony to his family's home in Milo, where the population is around 3,000! It's a place where truly everyone knows everyone. The visit is full of interesting activities, including shooting with Uncle Bobby, chopping wood at Zach's getaway cabin, and eating barbecue out of two railroad cars.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Tonight, the Travel Channel is airing a special Techniques episode of No Reservations. No, this isn't another clip show, but rather a demonstration episode featuring some of the best chefs in the world. As Chef Bourdain explains it, "this show is a special in the true sense of the word. Meaning...this is an hour of instruction. It's about how to cook." Whether you are a novice cook or a seasoned chef, you will learn at least one new trick by watching No Reservations’ Techniques Special.
There will be nine key techniques featured in the episode, the first being “How to use a knife” demonstrated by the one and only Anthony Bourdain. Second is “How to pick out and cook a lobster” explained by Dave Pasternack (aka "The Pope of Fish"). Third is “How to cook an omelet” by Chef Jacques Pepin, and fourth is “How to grill a steak,” as demonstrated by Tony’s friend Carlos Llaguno (Executive Chef at Les Halles). The fifth technique explained in tonight’s episode is “How to roast a chicken” by world renowned chef Thomas Keller.
Next up is “How to make a hamburger” by French Chef Laurent Tourondel, who explains the key to cooking the perfect hamburger is to cook it on a flattop instead of a grill. The seventh technique is “How to make red sauce” as explained by Chef Scott Conant, who cooks pasta from memories of watching his grandmother make dishes like cavatelli and orecchiette. Then comes “How to make french fries” by Carlos Llaguno, who whips up a batch of the famous Les Halles french fries from scratch. And last but not least comes “How to make a classic Boeuf Bourguignon” by Tony, who talks about what kind of meat to use, how to season the dish, and which wine to use.
No Reservations also got permission from some of the featured chefs to post their recipes on TravelChannel.com, so you can try some of them on your own. All of these recipes are posted here.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
In tonight’s episode of No Reservations, Tony returns to his favorite place in the world: Vietnam. This trip Tony explores the Central Highlands and the buzzing city of Hanoi. He first reunites with friend and former sidekick Linh in Da Lat for the regional specialty of Duck. The menu includes a crispy rice cake topped with a spicy cole-slaw type salad and boiled duck, and rice porridge made with duck liver and blood.
Tony then visits the Linh Phong Monastery Pagoda where over 30 women live and worship together. They practice both Buddhism and vegetarianism, and they don't eat meat because they don’t believe in killing anything, including animals. Bourdain is surprised to find that the vegetarian dishes prepared at the monastery are flavorful and spicy. Next, Tony visits Thu Khoi, a popular spot for motorbike taxi drivers in the Central Highlands. Tony and Linh arrive at 8:30 in the morning for the house specialties, which include wild boar and Java-Mouse deer. At first Tony refuses to eat the Java-Mouse deer because he has a thing with rodents, but Linh quickly figures out a way to trick him into it.
After spending time in the mountains, Tony heads to Hanoi where the streets are bustling with motorbikes and young adults. Their first stop in Hanoi is a no name restaurant that specializes in birds and insects. They try minced turtle dove, deep fried sparrow, and sticky rice with ant larvae. I don’t know about you, but I’m not feeling that meal at all! The episode ends just the way you’d expect, with lots of heavy drinking. Tony and friends visit a themed restaurant near the banks of the Red River, which patrons often visit to drink rice wine and watch the cock fighting out back. As Tony points out, the rice wine is really more of a liquor, especially since its alcohol content is 48%.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c only on the Travel Channel.
Tonight’s all new episode of No Reservationsfinds Tony visiting Provence, a region of southeastern France on the Mediterranean. Provence's simplistic lifestyle and approach to food is one of its most captivating and salient qualities. While there, Tony becomes enamored with its culture and cuisine, which stresses using fresh and superior ingredients like wine, cheese, bread and beautiful cuts of meat.
Anthony’s first adventure while in Provence is to learn how to make aioli, a sauce made of garlic and olive oil. As simple as it sounds, this sauce takes time and care for the perfect consistency and taste. In fact, the woman preparing it refused to do so outside because the wind might have affected the outcome. She uses a mortar and pestle, while Tony snaps green beans next to her. This sauce is traditionally served on vegetables and fish, which is exactly what Tony and his friends have for lunch.
Next, it's an early rise for drinks at Bar du Marche. The local men have made this an early Sunday morning tradition with wine, cheese, and sausages. Tony chats with his tablemates about their opinions on Provence food versus other areas of France. Tony then gets a family history lesson from his friend Anne and sits down for a snacks and drinks. The drink of choice in this region is Ricard wine (ice cubes and all). According to Anne, the popularity of this drink is due to how refreshing it is and the fact that it helps with digestion.
After that, Tony tries his hand at a game called Pétanque, which is similar to Bocce. The game originated in Provence and the locals consider it a serious competition. Tony gets his you-know-what handed to him within just a few minutes! Bourdain then takes a tour the Domaine de Val Joanis winery. Interestingly, the soil is really rocky and unforgiving. The locals believe that the soil forces the grape vines to work harder and penetrate deeper, which provides a unique taste to the wine. Last but not least, Tony meets back up with his friend Anne at her dessert shop Au Petit Duc to try Calisson, a classic almond dessert. Anne ends up putting Tony to work in her kitchen to see just how good his dessert skills really are. I hope Tony brought his A game!
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
On tonight’s episode of No Reservations, Tony heads to Harbin in China’s northeastern “Dongbei” area in the cold of winter - a season that defines the character of the Dongbei people and the nature of their cuisine. First up, Tony meets with his new friend Alan Wang to discuss the region, before heading into the ice-cold streets to eat pork belly and pork meatballs with local workers.
Tony then heads for the train station for a trip to Yabuli, a work in progress winter sports resort outside Harbin in the Changbai Mountain Range. Then it's back to the city to meet up with Dmitry, a Russian friend of Alan’s from nearby Vladivostok. The two have a meal of Russian fare at Around the World Russian restaurant and consume a mass amount of vodka. The next morning, Tony heads out for some ice fishing, which is not something I’d want to partake in after a long night of binge drinking!
To wrap up his visit to Harbin, Tony eats a big banquet meal at Lao Liu Sha Zhu Cai, which literally means “kill pig cuisine”. It is a reference to the Lunar New Year tradition of slaughtering a pig for the big holiday feast, and Sha Zhu Cai is the collective name for all the dishes that can be part of that feast, pig and otherwise. I don’t know about you, but this sounds like a pretty intense episode, and definitely not one to miss!
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
This week on Anthony Bourdain: No Reservations, Tony explores the nature of obsession. And what better way to do this than by sending Tony to meet with and eat with some of the world’s most food-obsessed individuals, who truly encapsulate the beautiful and often eccentric results devotion has on one’s life. Tonight, Tony speaks with a number of food-obsessed people about their passion for food. Check out this video sneak peek to whet your appetite for tonight’s episode:
Every city has its own specialty and local food obsession, and after tonight’s new episode of No Reservations we’re going to be learning all about them. For instance, Tony heads with Josh Ozersky to the Minetta Tavern in New York City to talk about Josh's obsession with meat and La Frieda's Black Label Burger. This ground beef burger is so good "it floods your head with meaty goodness,” and all this meaty goodness can be yours for $26! Tony then visits with David Blackmore, who shares his knowledge of Wagyu beef and takes Tony on a tour of his farm located in the Yarra Valley, 2 hours north of Melbourne. Wagyu beef, sometimes improperly referred to as Kobe beef (Kobe is a place, not a type of cow), is a fatty, marbled meat that sells for well over $1,000 per sirloin strip in New York. That's $1,000 whole sale!
The next food obsession we learn about is bread, which takes Tony to the Sullivan Street Bakery. Founder Jim Lahey is THE “bread guy” and is himself obsessed with yeast and fungus. Instead of kneading his dough, he allows it to sit for 24 hours to rise. This obsession of his also happens to translate well into pizzas. And an episode of No Reservations is not complete without a segment on alcohol! Tonight we’ll learn about artist Ron Cooper’s obsession with Mescal. Cooper is an artist who turns to Mexico for inspiration for his art project that involved creating 50 blue bottles and filling them with prime mescal - the Ur-tequila. Del Maguey's mescals are produced slowly, naturally and in small quantities.
And last but not least, Tony explores the internet’s obsession with food by exploring food blogging. First Tony meets with Jason Perlow (of OffTheBroiler.com) to check out White Manna burgers and talk about blogger arguments over culinary minutia. Next, Tony takes a trip to Txikito with Steve Plotnicki, founder of the food blog Opinionated About Dining. Then Steven Shaw, publisher of Fat-Guy.com and co-founder of eGullet, takes Tony to the Cambodian restaurant, Kampuchea. It’s about time bloggers finally got their due!
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on Travel Channel.
After a two week break for the Vancouver Winter Olympics, Anthony Bourdain and No Reservationsis back! This week Tony travels to Ecuador, which literally translates to "Republic of the Equator." Ecuador is 1,200 miles of beautiful coastline and is well-known for its unique stews and soups. Tony starts his adventure visiting with Santiago Rosero and his band Ro*Cola Bacalao at El Pobre Diablo in Quito. A night out isn't complete without street food, so after some drinks Tony and Santiago head out to find some cheap indigenous eats. The menu includes roast pork, chitlins, guatito (a tripe stew) and cheese empanadas.
Next, Tony heads to Esquina de la Ronda for some calf fetus soup and bull penis stew. Sounds delicious, doesn’t it? The Blot can’t wait to watch Tony eat these two, and these dishes aren't even the most bizarre thing Tony tries in Ecuador! Bourdain then visits Picanteria el Hueco to try a dish that dates back to pre-Columbian times: guinea pig. Yes, you read that right. Check out the sneak peek video clip from tonight’s episode and see Tony chow down on the popular pet:
Tony then visits La Ruta del Sol ("The Route of the Sun"), a strip of beaches with sleepy, seaside towns, where he gets his fill of fish, ceviche (with ketchup), and of course stews and soups. The best meal of the entire trip, according to Tony, is at La Calderada in Puerto Lopez, which features stews made with peanut sauce and soups with stock from octopus (and blended beer and bread) on the menu. To round out his visit to Ecuador, Bourdain also visits the commercial capital of Ecuador and a Day of the Dead crab feast.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Tonight on Anthony Bourdain: No Reservations, Tony explores the Hudson Valley, the body of water just upriver from his home, New York City. The episode begins with Tony visiting a floating hot dog stand! How cool is that!?! Next, Tony heads to Pine Island in the black dirt region of the Hudson Valley. This area was once thought to be untouchable by farmers because of the swampy lands. Tony joins the Matuszewski family in their sausage shop, which has been family-owned since it was started in 1947. The chef is a little kooky, and the parking lot has some interesting characters, but the food sounds delicious.
After that, Tony hits the road with Michael Ruhlman for a visit to the Culinary Institute of America (CIA), a.k.a. Tony's Alma mater. Equipped with a chef's coat and hat, Tony and Michael are assigned a stir-fried squid with basil dish, to be made for loads of hungry students. Bourdain then visits the home of chef Michael Pardus for some Asian food. Sierra Pardus (Michael's 10-year old daughter) gives Tony a run for his money when it comes to criticism. Tony says, "I've never encountered such an incise critic of my life's work!" You can check out a preview of this very hilarious conversation in the video clip below. That girl has some guts!
And since this last week was Groundhog's Day, what could be more appropriate than a meal with the one and only Bill Murray!?! At the end of tonight’s “The Hudson Valley” episode, Tony and Bill break bread at X20, Peter Kelly’s restaurant built on a pier on The Hudson River. Murray is definitely my new favorite No Reservations celebrity guest star, and The Blot is excited to share a little sneak peek video of Murray’s appearance:
Anthony Bourdain: No Reservations airs every Monday night at 10/9c on the Travel Channel.
Tonight’s episode of Anthony Bourdain: No Reservationsfeatures Tony traveling to Prague, the capital and largest city of the Czech Republic. The Blot doesn’t know much about Prague, but evidently the citizens of Prague drink more beer per person than any other place in the world. How crazy is that!?! Now if that doesn’t get you excited about a trip to Prague, I don’t know what will.
The episode begins with a brief history of the Czech Republic, including an overview of how Communism stunted the local cuisine. Tony then shares a meal with one of the city's most innovative chefs. They dine on some traditional Czech foods, including spreadable stinky cheese, pig tail, and marinated beef in beer. All, of course, accompanied with a beer. Tony visits the chef's restaurant later that night for a "taste of the old, made new.”
Next, Tony heads to a local brewery 2 hours outside of Prague to meet with travel writer, and beer nerd, Evan Rail. This scene includes riveting (yes riveting) beer history and Evan falling through the floor of the brewery, all while managing to save his beer. Bourdain then meets up with 21-year old art student David Cerny for some interesting art conversation. After that, Tony hits the streets of Prague for some very unique street food. You can check out Prague’s finest street fair, like sausages and fried cheese sandwiches with mayo, in the video clip above. With things like that on the menu, you know Tony had a good time gorging himself in the Czech Republic.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Tonight’s all new episode of Anthony Bourdain: No Reservationsfinds Tony in a "landscape of rock and ocean," also known as Brittany, France. This picturesque, Northwestern corner of the country has a history of blood, toil, invasion and struggle, but more importantly has lured Tony with some amazing food!
Tony's trip begins with a stroll through a farmer's market with chef Olivier Roellinger. In Tony's words, "to describe him as a chef is insufficient". His past includes a tragic story of being beaten, left for dead and in a coma for weeks, before then having to teach himself how to walk again. Now, over 30 years later, he has made a name for himself as a chef (including being awarded 3 Michelin stars in 2006). Olivier is currently running his most recent venture, Chateau "Richeux.” This restaurant and hotel has a Celtic kitchen, exotic herb garden, apple orchards, potato farms, a tee pee and...pigs. That's right, pigs. I won't ruin the segment by trying to describe the "best pork porn ever,” but if you want to find out more about these wonderful pigs then you must watch the preview video clip below from tonight’s show.
Chances are if you're an oyster eater, you've heard of Belon oysters. It's also probable that unless you've been to Brittany, France you haven't had a real Belon oyster. Tony heads to the source (the Belon River) to visit Anne Belon, a fifth-generation oyster farmer. Her family was the first to farm oysters in the area. Belon oysters are among the most famous in the world due to the rich nutrients that come from the river itself. Even the dogs eat oysters here.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
Tony’s back! Well, technically Anthony Bourdain and his hit Travel Channel television show No Reservationsreturned for its sixth season last week. But since The Blot didn’t get a chance to highlight Bourdain’s trip to Panama in the show’s season premiere, we’ll just pretend tonight’s episode “Istanbul” is his first week back. In tonight’s episode, Tony dives deep into Turkish culture and cuisine to show us just how robust this country's food really is.
Tony begins his trip in Istanbul hungover after indulging in one too many beverages on his flight to Turkey. What better way to remedy that than with breakfast? He heads to Kale Cafe for a traditional Turkish breakfast, which is quite different than the normal American morning meal. Eggs, Turkish lamb sausage, cheeses, breads, olives, tomatoes and cucumbers are all part of this amazing meal. And here’s an interesting fact: the Turkish word for breakfast (kahvaltı) means "before coffee,” so a black tea is served with the meal and coffee is drank afterward.
A trip to Turkey just wouldn't be the same without meat on a stick, or as Tony says, "a throbbing missile of love". Despite being really classic stoner food, this stuff is delicious and freshly made. Tony also tries some soggy burgers off the street. I'll leave that one for your imagination. From lamb heads to black market mussels, Tony leaves no stone unturned. One of the most memorable segments of this episode (which you can see in the youtube video above) is Tony's time with a local taxi driver. Tony doesn't get much conversation in, but he does say, "being around Ishaan is like being in someone else's reality show". I don't know about you, but The Blot is getting hungry just thinking about all this great Turkish food!
Anthony Bourdain: No Reservations airs every Monday night at 10/9c on the Travel Channel.
