More Bourdain for your buck

I’ve lucked out in being able to inter­view some of the best culi­nary tal­ent in the world who have all been incred­i­bly gra­cious and inspir­ing (and nerve wrack­ing!) to speak to, but I’d never had an exclu­sive like this before.

Who doesn't love the bone?

Who doesn’t love the bone?

I had the good for­tune of being the only writer in Las Vegas to get to speak with Anthony Bour­dain in antic­i­pa­tion for his and Eric Ripert’s com­ing show this Sat­ur­day, and as such, I got to write two sto­ries out of one great interview.

Click here to read my full story in the Feb­ru­ary issue of Vegas/Rated: In the Kitchen of Good and Evil

And if you’d like to brush up, here’s the link to my pre­vi­ous post of my Q&A with the for­mer chef and cur­rent tele­vi­sion host.

There are a few answers I got from him that I didn’t get to put in either story, so if there’s any inter­est, I’m happy to post the tran­script on Food Plus Techno.

For the whole Feb­ru­ary issue, from cover (my first cover story, by the by!) to cover, includ­ing my plans for Anti-Valentine’s Day and what to eat if you want to be an ass­hole to your date. Peep it here.

Bour­dain image cour­tesy My Last Supper

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