Anthony Bourdain is a chef but is probably better known as an author and television personality. Trained at the Culinary Institute of America, he worked in many restaurants before landing at Brasserie Les Halles in New York City, where he currently serves as chef-at-large. In 2000, he wrote the groundbreaking Kitchen Confidential: Adventures in the Culinary Underbelly, about what really goes on in a working kitchen. Since then, Bourdain has written many more food-centric tomes (The Nasty Bits and Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook to name two) but his real focus is his award winning television series, Anthony Bourdain: No Reservations. Though he logs thousands of airline miles a year, home base is NYC with his wife, Ottavia, and their daughter.
Roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some good sea salt.
The dining room of the St. John in London — after-hours.
They pour a perfect Guinness at St. John.
The Brian Jonestown Massacre and Curtis Mayfield would play live — at a comfortable remove.
Given that I’m ostensibly facing imminent death, I’d probably prefer being alone. But assuming heroic sangfroid, an eclectic bunch of dinner companions from times present and past might keep the conversation interesting: Graham Greene, Kim Philby, Ava Gardner, Louise Brooks, Orson Welles, Iggy Pop, Martin Scorsese, Gabrielle Hamilton, Nick Tosches, Muhammad Ali, and Carole Lombard.
Naturally, I’d prefer that it be prepared and served by the creator of my favorite version: Fergus Henderson, chef and partner at St.John. And in a perfect world, my pals Eric Ripert, Mario Batali, and Gordon Ramsay would be around to assist. We could all go out and talk shit afterward — when the civilians are gone.
March 27th, 2012 11:30 am