Good vs. Evil

Last night I had the pleasure to attend Good vs. Evil: An Evening with Anthony Bourdain and Eric Ripert.  Most people are familiar with Anthony Bourdain through his show No Reservations on the Travel Channel or maybe through some of his books, such as Kitchen Confidential.  Eric Ripert has his own show, albeit less publicized, on PBS called Avec Eric.

 Let me start by saying that Eric Ripert is handsome.  I knew this before I went.  I was glad I already knew this, because he and Mr. Bourdain looked pretty small from my seat in the lower nosebleeds.  At least I wasn't in the upper nosebleeds.  As I expected, many of the audience members were cooks and chefs.  This included the three gentlemen seated next to me.  I spoke briefly with the one nearest to me.  He is a student at Johnson & Wales University and he works for a private chef.  I knew he was in the industry based solely upon his attire.  It was a dead giveaway.  But you're not here to read about the audience--you want to hear about the show.

Mr. Bourdain is quite comfortable speaking in front of a crowd and has perfected his TV voice.  Chef Ripert was quieter and less verbose.  What he lacked in theatricality he made up for in handsomeness.  Did I mention he's handsome? 

The show started with Chef Ripert seated on an uncomfortable-looking yellow folding chair, with Mr. Bourdain interviewing him.  Chef Ripert was riddled with questions about employing illegal aliens, what he thinks of the Whopper ("satisfying" but "disturbing"), and how many times he's "done Martha Stewart".  The two switched places, with Chef Ripert interrogating Mr. Bourdain about his past drug use, his wife's ability to kick ass, and why he thinks he's qualified to be a judge on Top Chef. 

After the grillings, both gentlemen sat in armchairs and discussed assorted topics.  I was actually wishing Mr. Bourdain would stop talking and let Chef Ripert say something.  Chef Ripert is very interesting.  And handsome.  The topics were all relevant to foodies and chefs, with discussions about sustainability; urban farming; the redecorating of Chef Ripert's restaurant, Le Bernardin; why we should all buy a plane ticket to Asia; Rachael Ray and Paula Deen; fruit baskets; and whether Gordon Ramsay should be allowed a TV show.  If you want to know all the details, you'll have to catch the pair at their next stop. 

I've been a fan of both men for quite some time, especially Mr. Bourdain.  Good vs. Evil gave me additional food for thought (pun intended), plus it gave me the chance to look at Chef Ripert for an hour and a half.  He's handsome. 

If you're really into food or are fans of either gentleman, I recommend seeing this show if at all possible.  If not, they both have a variety of books available online and at your nearest bookstore.  Maybe even at your library.  Also check out Chef Ripert's website, as well as Mr. Bourdain's No Reservations website.  Both sites include television schedules when you can catch both.  If you can, try to find the No Reservations where Mr. Bourdain returns for a night working the line at his old restaurant, Les Halles, and brings Chef Ripert with him.  Best of both worlds.

A Lucky Peach, Indeed

What has two thumbs and is a total slacker?  This guy!  Yes, I know it's been far too long since I've regaled you with kitchen stories.  And I realize you're still waiting to know how my fake budget turned out.  Not to worry--that will be my next post.  At this time, I have bigger and better things to tell you.  What could be bigger and better than a fake poverty-level budget?  I'M IN LOVE!

Who is it?  The answer may be surprising, depending upon how well you know me.  It's not so much of a who as a what.  And that what is Lucky Peach.  And what, pray tell, is Lucky Peach?  It's a new quarterly magazine from NYC Chef David Chang and the people who bring you No Reservations with Anthony Bourdain.  Do I really have to tell you that it is my new favorite magazine?  I didn't think so.

My intrepid sidekick, LA, and I were perusing the magazine racks at our local Barnes & Noble, and I decided to look over the cooking section.  I do so mostly out of habit, since I know what's waiting for me is typically a showcase of Food Network honeys (and Food Network magazine, if I want all the honeys in one place).  I don't need to know how to make a "tablescape" for every crappy meal I've cooked up using all pre-made ingredients, and I never say "Yum-O", so those magazines aren't really for me.  The only exception may be Paula Deen's.  She is my dream mother-in-law.  Besides, her magazine is full of photos of her eye candy son, Bobby.  So maybe that magazine is one of the better ones.  Bon Appetit is all available online (and full of out-of-my-real-and-fake-budget ingredients) and Saveur has never been one of my favorites.  How many issues can they devote to pesto? 

Then my eye caught a photo of a hand holding a plucked chicken.  Right there in the front row!  Who could possibly have the audacity to show food in its raw form?  David Chang, apparently.  Then I saw "Issue 1 - Ramen".  Seriously?  I flipped through the magazine, and I was instantly hooked.  Of course, I was also not-so-instantly out of money, so the purchase of the magazine would have to wait until after payday.

Once the money was in the bank, we headed back to B&N.  I had to have that magazine!  I happily plunked down my $10 (+ tax), hoping that I would get my money's worth.  And get it, I did.  This may be the best magazine in print. 

The first issue is, in fact, devoted to ramen.  But not in the way you might think.  The first article is a travel diary, tracing a trip through Japan in search of great ramen.  Ruth Reichl (editor of the now sadly defunct Gourmet magazine) reviews assorted store brands of ramen.  David Chang gives us some great recipes using dried ramen noodles, including Instant Ramen Gnocchi Parisienne and Instant Ramen Cacio e Pepe.  While Chef Chang apologizes for writing an "obvious" recipe like Ramen-Crusted Skate, I would still happily try making it.

Despite great articles on the origins of ramen and a biography of David Chang written by Anthony Bourdain, my personal favorite items in the first issue of Lucky Peach are two haiku.  One is a recipe for Corn with Miso Butter and Bacon, written by the editor.  Yes, a recipe written in haiku form.  The best haiku, however, comes courtesy of Oscar, who is (presumably) David Chang's dog.  And who wears a do-rag.  "If I had some eggs / I could have some eggs 'n' toast / If I had some toast."  A dog who writes haiku.  Awesome! 

My favorite article from the magazine.  How is this not me and my friends?

Do I need to say again how much I love Lucky Peach?  While the $10 cover price may be a bit steep, the magazine is all articles, unlike many other food magazines which are stuffed with advertisements for rubber floor mats and vacations in Sedona.  The good news is that a subscription is only $28.  Okay, it's still higher than your average magazine, but I'm ready to support someone who knows how to cook and cares about food and not just "tablescapes".  It always comes back to the tablescape. 

Seriously--go buy this magazine!  Keep in print so I have something interesting to read between classes.

For a subscription to Lucky Peach, click here.