Bourdain Bash
When Anthony (Tony) Bourdain—the “bad boy of cuisine”—opened his French brasserie Les Halles in New York City, I was fortunate to be his neighbor. I lived two short blocks from the eatery specializing in offal, cheap French reds and the type of delicious buzz you’d normally only find in Paris. And this was well before the French bistro craze (Balthazar, et al.) swept New York City and, eventually, the country. Many were the nights I witnessed Bourdain slinging duck confit and imbibing till the wee hours. Now, of course, Bourdain is a (virtually) household name and his book Kitchen Confidential shined a (mostly unwanted) bright beam on the restaurant industry the way that his TV show No Reservations lays bare the most bizarre foodstuffs on the planet.
Well, on June 19 at 8 p.m. Bourdain will invade Abravanel Hall for an evening of foodie porn, dish about restaurants and chefs and a Q&A with the audience. This is one you won’t want to miss. Tickets are available at ArtTix.org, including special VIP tickets ($85) that include a post-show meet and greet and book signing with Bourdain. His new book is Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. By the way, if you can find it, you should check out Bourdain’s first stab at fiction (and a pretty good one): Bone in the Throat. I think I may have been one of a handful of people who actually bought it.
Get Smashed
Smashburger is celebrating National Burger Month throughout the month of May with special promotions and offers to honor the all-American delicacy. May 18-20 is Free Kids Meal Day at Smashburger, where kids eat free with the purchase of an entrée, and on May 25 you can treat a friend to Smashburger and get a free one-third pound all-American Smashburger topped with ketchup, with the purchase of an entrée. For more information about Smashburger, locations and special free offers go to Smashburger.com.
Quote of the week: Oh my God, that was a religious experience. In the words of Homer Simpson, the pig is a magical animal. —Anthony Bourdain
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