Chang says show honors Bourdain without stealing

Restaurateur and TV personality David Chang says his new Netflix show, “Breakfast, Lunch and Dinner,” pays homage to the late Anthony Bourdain’s Emmy-winning series “Parts Unknown.” (Oct. 31)

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Showbiz Minute: McGowan, U2, De Niro

Actress Rose McGowan indicted on cocaine charge in Virginia; U2 dedicates song to Anthony Bourdain at Apollo show; Robert De Niro apologizes to Canada for “idiotic behavior” of President Donald Trump. (June 12)

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Stars urge respect, community in the wake of Bourdain, Spade deaths

Stars arriving to the Tony Awards reflected on the week’s tragic headlines, including the deaths of Kate Spade and Anthony Bourdain. John Leguizamo and Andrew Garfield urged greater respect for mental health issues and pressed the need for community. (June 10)

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Stars remember Spade and Bourdain

Jaime King, January Jones and designer Jeremy Scott remember Kate Spade and Anthony Bourdain at Moschino’s fashion show in Burbank, California. (June 10)

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Jaime King remembers Kate Spade, Anthony Bourdain

Actress Jaime King addressed the recent deaths of Anthony Bourdain and Kate Spade, adding that “we are living in an epidemic.” (June 9)

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AP Top Stories 8 P

Here are the top stories for Friday, June 8th: The G-7 Summit kicks off in Canada; Celebrity chef Anthony Bourdain is mourned after death; Israeli troops kill 4 near Gaza; A restaurant in Singapore lets customers hit pinatas of Donald Trump, Kim Jong Un.

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Restaurant patrons react to death of Anthony Bourdain

Patrons of New York restaurant Le Bernardin owned by Eric Ripert react to the death of celebrity chef and TV personality Anthony Bourdain. Bourdain was found dead by Ripert in his hotel room in France, where he was filming an episode of his Emmy-winning CNN food and travel program “Parts Unknown., French authorities said Bourdain died by hanging at a luxury hotel.

New Yorkers Sad Over Bourdain’s Death

New Yorkers who live in the same Upper East Side neighborhood as celebrity chef Anthony Bourdain reacted to the news of his apparent suicide. Bourdain’s body was discovered Friday in France. (June 8)

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Trump speaks on G7, North Korea and Bourdain as he leaves for G7

US President Donald Trump says he wants to use the G7 summit to resolve what he calls unfair trade deals with US allies. Ahead of his departure for the summit in Canada, he also expresses his condolences to the families of CNN’s Anthony Bourdain and designer Kate Spade.

Anthony Bourdain found dead in France

American TV celebrity and food writer Anthony Bourdain has been found dead in his hotel room in France. He was 61. (June)

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Anthony Bourdain And Danny Bowien Reveal The Most Underrated Foods

We sat down with Anthony Bourdain of “Parts Unknown” and Danny Bowien of Mission Chinese to discuss Bourdain’s new film, “Wasted!” and the ever-changing food landscape. Here, they discuss some of their favorite underrated foods that you should be on the lookout for. Following is a transcript of the video.

Anthony Bourdain: So many of traditional foods that we sort of fallen out of touch with are underrated. You know, things like a traditional Italian ragu of, you know, oxtail and, you know, a neck bone. Pigs feet can be, you know — these days, pigs feet, you have to go to an expensive hipster restaurant to get. The next – the new lobster? I don’t know. Pig tails would be nice. They can be really, really great. And they’re, you know, in limited supply, just like lobster. And takes some skill to eat.

Danny Bowien: For me, I moved to San Francisco when I was 19 and started, like — I had Korean food for the first time when I got off of the airplane. One of the first things that I had at that meal was grilled, griddled mackerel. Like a piece of griddled mackerel and I was, like, “This is amazing.” It’s very fishy, but not in a bad way. ‘Cause I’d only grown up eating catfish that was deep-fried. You know what I mean?

I never ate, like, grilled fish or knew the flavor of the ocean. We’re really starting to showcase more oily fish, like, little smelt and sardines, anchovies, even like, little bait fish. Using those in innovative ways and getting people excited about them. ‘Cause that’s what we’re excited about.

Bourdain: Across America people have lost touch with what used to be a staple at a certain lower-income point. So it’s really a lot of these ingredients we are talking about — we’re urging people to use more of, so as to avoid waste. The techniques we’re talking about — slow-cooking, braising, stewing, pickling — these are nothing new to, you know, people, you know, even today in rural West Virginia, all across the South. And, you know, in huge parts of America, particularly in the cities, we have lost touch with them.

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Anthony Bourdain Destroys Yelp Users

We sat down with Anthony Bourdain of “Parts Unknown” and Danny Bowien of Mission Chinese to discuss Bourdain’s new film, “Wasted!” and the ever-changing food landscape. Here, these culinary savants break down the problem with the restaurant-rating app Yelp and explain why Twitter and Instagram work so much better.

We reached out to Yelp for comment. Below is a statement from Darnell Holloway, Yelp’s Director of Business Outreach: Millions of people find restaurants on Yelp every day. Over the last 4 years, we’ve made strides to become not just a tool for restaurants to get exposure, but a tool to help them be more successful businesses … It’s also worth noting that most reviews on Yelp are not negative. Overwhelmingly, most people come to Yelp to share neutral to positive experiences. At the end of the day, Yelp provides a two-way platform for consumers to discover restaurants and share their experiences while chefs/restaurant owners can respond to their customers and use the platform to be more successful.

Following is a transcript of the video.

Anthony Bourdain: There’s really no worse, or lower human being than an elite Yelper. They’re universally loathed by chefs everywhere. They are the very picture of entitled, negative energy. They’re bad for chefs, they’re bad for restaurants. You know, you open a restaurant, you struggle for a year to put together the money, you work your heart out, and then 10 minutes after opening, some miserable b—— is tweeting or Yelping, “Worst. Dinner. Ever.”

It’s like, dude. That ain’t right. Nah, no sympathy there. And I think you’d have a very hard time finding a chef who has anything nice to say about elite Yelpers. It’s a contradiction of terms. It’s like jumbo shrimp. How can you be elite and a Yelper?

I’m perfectly happy with Instagram and Twitter as a fully democratic bathroom wall that anyone can write on. And they do. It’s up to us to translate what we — to winnow out useful information that we might use in a sensible way from this seemingly chaotic yet democratic scrawl put up by many different people with many different points of view. I think increasingly, that’s the way we’re gonna have to get — it’s already the way we get our information, it’s already how we get our news. Why not make decisions about restaurants the same way? I think that’s inevitable. This is the new world we have to live in, all of us.

Danny Bowien: I feel like that people refer to Instagram for food information as much as, if not more than Yelp now because it’s just so accessible. It’s so instant. I remember coming up as a cook, I used to have to go buy a cookbook if I wanted to know what a chef was doing. I couldn’t just pull up my phone and see it instantly. And I think that was like a lot of what inspired me to do what I do, to make Chinese food and do Mission, it’s because there was this mystery around it. But no, now it’s all gone — Instagram’s got it.

Bourdain: It’s so powerful and so weird. One of the things I’ve found is that, if I put up an Instagram photo, of just like, just hypothetically, me and the Dalai Lama and Keith Richards in a hot tub, smoking a bong, I’ll get 5,000 likes in an hour. If I put up, and I have done this, I put up just a picture of an In-N-Out burger sitting on a table in isolation in an anonymous room, I’ll get 50,000 passionate likes and comments in like 10 minutes. It’s incredible, because people relate to certain foods and feel strongly about them. And they either want to share them on Instagram, or make other people feel bad about what they’re eating by showing them, “Hey, I’m eating a Katz’s pastrami sandwich, what’re you eating? I hope it’s nowhere near as good.”

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Anthony Bourdain’s Secret To Scrambled Eggs

We sat down with Anthony Bourdain of “Parts Unknown” and Danny Bowien of Mission Chinese to discuss Bourdain’s new film, “Wasted!” and the ever-changing food landscape. Here, these culinary savants break down how they like to scramble their eggs. Following is a transcript of the video.

Danny Bowien: What is the food you’ve done the most? And you told me —

Anthony Bourdain: Omelettes.

Bowien: Probably omelettes, mostly. So, what’s your move?

Bourdain: Look, I go with the Jacques Pepin platonic ideal. Eggs, salt, pepper, cooked in butter. Not over-beaten. You want a little rippling in there — texture. And cooked baveuse meaning a little wet. A little wet. And just in a pan, figure eight pattern. Don’t over-scramble, don’t over-beat. Pull them off the heat just before they’re done. Finish as they sigh onto the plate and serve.

Bowien: I don’t know how I can answer that better than him, so I’m not gonna try. But one time I tricked Wylie Dufresne — they were having a wd~50 holiday party at Mission Chinese Food and we set up an induction burner in the corner, and we got some eggs and a pot and a whisk — ‘cause I knew Wylie was like — if anyone knows Wylie Dufresne, he’s the king of eggs, he loves eggs. He loves scrambled eggs. So I was like, “Hey, chef! Can you help me? I don’t really know what I’m doing over here.” And this is in the middle of their holiday party. And we had a tin of caviar and all these eggs and I said, “Hey, can you help me? I just need to figure out how to do these eggs over here.” And he was like, “Oh you mean midtown eggs.” And I was like “What are midtown eggs?” And he said, “It’s how everybody wants their eggs cooked in midtown.” And he just showed me. He’d just butter, eggs, whisk. Whisk it really on and off the heat, slowly until you get these little tiny curds. And he finished it at the very last second, I wanna say he finished it with cream cheese and not crème fraîche. It gave it this really silky, luxurious texture.

Bourdain: Crème fraîche.

Bowien: And then yeah, he put it on top of toasted white bread, like white toast points and then we put caviar on it. That was the best scrambled egg I’ve ever had in my life, obviously. But even without the caviar, it was crazy because he had this technique. But I tried doing it with him and completely messed it up the first time, so, you know. Thing is about the eggs, it’s like, chefs nerd out ‘cause it’s the most unforgiving and most satisfying thing to make in the world. So, I can’t — but, his answer was the best. I don’t really scramble eggs at home that often.

Bourdain: I make a lot of omelettes still. I still. I hated cooking them professionally, but at home? You know, cooking an omelette for someone you care about –

Bowien: Yeah. Oh, it’s the best.

Bourdain: Unlike most of my career … that feels —

Bowien: Egg white omelettes ever? Have you done an egg white omelette for yourself ever?

Bourdain: You shouldn’t be intimate with anyone who just eats egg white omelettes. I mean, that’s the end of a relationship right there.

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