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Tony Eats It
By No Reservations Crew on February 4, 2009 5:03 PM | Permalink | 21 Comments
I'm watching Tony Bourdain eat roadkill.
For the last hour I've been cutting a scene of Tony at a Chicago restaurant that specializes in molecular gastronomy of a rather unusual variety. Try to imagine Ferran Adria's El Bulli crossed with a novelty gift shop that sells chocolates in the shape of dog turds and you'll get some idea of the place. He's just had a big bite of a dish called "Roadkill," actually it's a very delicately prepared dish of shredded duck confit with a splattering of a beet puree and a toasted rosemary infused marshmallow that is meant to resemble entrails, or maggots, or ...well, you get the idea
It's a fun scene and the kind that usually cuts itself. Tony is clearly digging this kooky molecular gastro- concoction. At one point he says kiddingly, "I may have eaten roadkill before." But is he really kidding? One of the aspects of this show that consistently amazes me is Tony's willingness to eat whatever his hosts are generous enough to offer. Anything and everything.
Anyone who has been even a casual viewer of this series has likely seen Mr. Bourdain ingest fermented meats, fermented meat liquor, raw poultry, animal genitalia (lots of animal genitalia), Hawaiian luau steam-table fare, various and sundry livestock organs and, of course, unwashed, semi-cooked warthog rectum, and that's just scratching the surface. In other words, he doesn't just talk the talk he walks the walk and he keeps on walking the walk.
A lot of travel show hosts may "eat for the camera," meaning a few bites just enough to get the scene done, but when you see Tony eating a meal, he's actually eating that meal. Whether it's a 15-course tasting menu or a pound of grilled hyenna spleen, he is there. And of course, it's worth noting that it's not just the meals you see in the show that he eats, there's also the meals that wind up in the International versions of the show and the meals that don't even make it out of the edit room. What you see isn't what he's done . . .it's merely a portion of what's he's done. At times it's a burden, we should all be so lucky to have, at other times it borders on literally putting his health (at least his gastro-intestinal health) in jeopardy. It lends another layer of authenticity to the show and is a testament to his dedication.
But it doesn't just stop at food. In addition to keeping it real with his meals, TB also does his own stunts. Perhaps, he would rather not, but through the magic of semi-planned circumstance, what you see is what he got. Getting rolled over twice by an ATV in New Zealand -- no stunt-double there. Descending hundreds of feet into a wet, stinking, treacherous, bat shit-filled cave in Jamaica - that was really him. And sitting through hour upon hour of mind-numbing conversations about crop cycles with German-Namibian farmers - all Tony.
So just remember, next time you're really enjoying an episode of "No Reservations," or if you're not enjoying it, or if you're pissed because you're watching the same repeat from season 2 that's been airing for the one millionth time, just remember what Tony does. For your entertainment alone Tony risks it; for your entertainment alone Tony does it; and for your entertainment alone. . . Tony eats it.
21 Comments
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...and we love him for it. Someday, maybe, you could get the powers to be to have you put all the cuts together for one mass "Here's Tony" show (or more). We love what you do because it seems so effortless and we really know it is not. Keep up the great work, so we can have our weekly shot of pleasure.
That's why we keep watching (and,for many of us, taking inspiration to stretch our own boundaries a little further). I owe some of my best meals (and travel adventures) to Tony. We love you, man. Keep on truckin'!
I take issue with your closing paragraph. That the public is entertained is just the bonus that enables Bourdain to do on television what he would be doing on his own given the resources. He does it for himself. We're just along for the ride.
I guess Idb has a personal incite into Mr. Bourdain's mindset. All that aside, I love the show and thouroughly enjoy Tony's outlook on the places visited. Felt the same way about the Azores when I was stationed there, though I was on the island of Teceriera. Not half as nice as Sao Miguel, the gem of the islands. Anyway, obrigado and keep up the great work!
Bourdain got some love from Variety's THE KNIFE today:
http://weblogs.variety.com/theknife/2009/02/the-history-of-nachos.html#comments
I love Tony's rule, "Never offend your host." I have a new worldly standard for my own behavior--What would Bourdain Do? (at least on camera!) This includes but is not limited to: being served bad food, inconvenienced, placed in danger, delayed, disappointed, uncomfortable
I thought that was gross, I would never eat it...but that's part of the show is being grossed out like Andrew Zimmern
I'm watching that episode right now, but didn't manage to catch the name of the restaurant in question. Can you please tell me? I'm thinking it might be useful for a study I'm doing on disgust responses. ;-)
I live in Portland, Oregon and I just wanted to extend a great big "come and visit" to Anthony and crew. Oregon has amazing foods that we keep on the hush hush. our wines, salmon, strawberries, hazelnuts....you must come visit. And I'd love to play hostess to you all! Love the show...so do most of my friends. it's great!
Leah: don't look now, but Tony has already been to Portland, part of a show he did on the Pacific NW a few years ago. He even went to Voodoo Donut.
Gretchen,
The Roadkill dish was at a restaurant called Moto. And LDB, he most definitely does do it for the fans. I've watched Tony eat a lot of meals. Anyone would love to eat a 3 Michelin star meal, but almost no one would opt for the warthog anus by choice. Enjoy the show!
David
Hi David,
Just wanted to say that one of the things I enjoy most about the show is the editing. It would be a fun and interesting show unedited - just raw Tony. But the editing and the humor in the editing gives the show its repeat watchability. I get irritated when an episode I've seen 100 times is on - again - but I find myself watching it anyway and always find something new to appreciate. Keep up the good work!
And for this reason, Tony's show is gaining momentum and counting. No matter how many times a show is aired, as long as the story is worth the repeat, then by all means replay it...
David,
Just came across this old post but I just wanted to say that I have always enjoyed your team's work in the post process. It keeps the show in the story telling realm--masterful work episode to episode. QUESTIONS: how much tape is shot per episode? Is the shoot crew 2 cameras and 1 audio? Are you now shooting in hi-def, saw the Sony's? How is the work separated--storyline, effects, music, Tony's narration? My favorite episode was the Japan show because the edit mirrored the storyline in that it was "void of what is not necessary".
I recently got digital cable and I immediatly fell in love with Travel + Escape. By far, "No Reservations" is my favorite show ever! I hate watching it on an empty stomach because it makes me hungry! Tony's show as well as Bizzar Foods are awesome to watch. I can't afford to do any world travelling but I enjoy watching this channel and I make mental notes of places I may want to go to in the future! Yes, show more recent episodes of No Reservations! I hope they are still making episodes this show is AWESOME!!!
P.S. Tony, you're the best! Good eating! From Julie in BC!
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Felt the same way about the Azores when I was stationed there, though I was on the island of Teceriera.
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Haha, food shaped like roadkill? Now that's comedy!