Tags Posts tagged with "Anthony Bourdain"

Anthony Bourdain

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Anthony Bourdain street food quote

“I think of [street food] as the antidote to fast food; it’s the clear alternative to the king, the clown and the colonel.” – Anthony Bourdain

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the-tasteTonight on The Taste the mentors are challenging their teams with creating delicious dishes inspired by classic “street food.” Sandwiches, seafood – and, of course, the classic English delicacy of fish & chips – are on the menu this week as 12 remaining competitors battle it out for the chance to stay in “The Taste” kitchen another week.  

Chef Roy Choi is guest judge this week where Anthony Bourdain shares a secret weapon with his kitchen. Spam! Find out who wins on “The Taste” THURSDAY, JANUARY 23 (8:00-10:00 p.m., ET) on ABC.

“The Taste” features no-holds barred Chef Anthony Bourdain, British food star Nigella Lawson, expert chef/author Ludo Lefebvre, and joining “The Taste” this season, chef, author and restaurateur Marcus Samuelsson. It is from Kinetic Content and is executive-produced by Chris Coelen, Matilda Zoltowski, Emma Conway, Anthony Bourdain, Nigella Lawson and Brian Smith who is the director.

For more information on “The Taste,” visit ABC.com/The Taste.

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In a recent interview with The Houston Press Anthony Bourdain shared his thoughts on Austin’s food truck scene as well as what he feels makes for a good food truck culture there.

anthony-bourdain

On his Austin-based episode of No Reservations and what keeps him coming back to the Texas capital:

I love Austin. We picked Austin to do a show because I’ve been so many times on book tours and speaking tours. I love the town. It’s just so quirky and has always been a welcoming place to be. There are good bars, good music, a good food truck culture — and the best kind of food truck culture. There’s a lot of good, authentic Mexican food, a dining public at every income level who are open to and interested in new, different, authentic and tasty — it’s a good environment for people who like to cook and eat — and I always get a good pair of boots there.

On what makes a good food truck culture:

Really creative people who can’t afford to start up restaurants. Food trucks are a hospitable and cost-effective way to get your foot in the door. The menus are getting quirkier and more creative.

Find the entire interview <here>

 

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Earlier this week on miami.eater.com Anthony Bourdain sat down with  Jackie Sayet to discuss his recent visit to Miami for his new program The Layover. During the interview the topic reached Miami’s food truck scene. Here is an excerpt from that interview where he shared his thoughts on the issue.

Bourdain Sakaya Kitchen
Bourdain orders ginger Brussels sprouts from Sakaya Kitchen's food truck called Dim Ssäm à gogo (Courtesy Travel Channel)

JS: Do you think Miami gourmet street food is trendy or is there serious food going on there?


AB: The food truck scene is really exciting. There are a lot of towns, cities like New York, that are really hostile to it. It really hasn’t broken through here, it’s a real struggle. There’s no place for them to go, and they’re being actively legislated against and mobilized against, where as there seems to be some degree of support for food trucks [in Miami] and that’s a huge plus. Not just from the point of view of people who like to eat that food but also from the point of view of the mom and pop entrepreneurs, the would-be Roy Chois who want to do something strange and wonderful on a mobile kitchen. I always saw food trucks and street food and their potential as potential saviors of the nation in our struggle against the traditional American supermall food court.

Find the entire article <here>

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ASHEVILLE, NC – This morsel of incite on the chef’s feelings on food trucks came from a full interview from the Mountain Xpress during a visit to Asheville.

Nate Kelly, who operates The Low Down food truck asked Bourdain: What’s your opinion on food trucks?

“Any alternative to the conventional American fast food is a good thing. I see food trucks as an alternative to McDonald’s, so that alone is a great thing. You’re creating a market for individually owned and operated businesses serving, presumably, fast, cheap and delicious [food] — that’s a positive thing. A lot of cities are fighting back. They don’t like these trucks and see them as a threat to brick-and-mortar; they don’t like the health aspects … and there’s the likelihood that as we reach some sort of hipster fission, the bad guys will get in. You will see an Olive Garden food truck; it’s inevitable. But for the time being, I think it’s a really positive thing. I love them, I think they’re valuable, and they provide an opportunity for a lot of entrepreneurial chefs to do a lot of interesting things. They are so many examples of that around the country, particularly in Austin, L.A. and San Francisco, where they’ve been very supportive of the trucks.”

Find the entire interview <here>

 

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