Happy Birthday, Ottavia Bourdain

April 25, 2011

By Karen

April is a month for celebrating in the Bourdain household. First Ariane’s birthday on the 9th, a wedding anniversary on the 20th, and wife Ottavia celebrates her birthday on April 28. Cats Working wishes Ottavia a great one, and many more!

Meanwhile, Tony has been off shooting No Reservations on the West Coast. Tonight, tune in for another new episode in Hokkaido in northern Japan. Here’s the promo clip. (Sorry I couldn’t insert it from Travel Channel’s website, a veritable monument to inconsistency, bad schedule info, and general suckitude.)

Tony blogged most eloquently about his recent meal at El Bulli, Ferran Adrià’s restaurant in Spain that’s closing forever this summer. The event was captured for an upcoming NR episode.

According to Tony, we all have Ferran Adrià to thank for the very existence of No Res. Tony and his crew shot “Decoding Ferran Adrià” on faith and used it as the pilot for the show that eventually found a home on the Travel Channel.

Last week, Tony appeared on The Joy Behar Show on CNN. Eater posted the video. Behar mentioned that Medium Raw in paperback will be available in May. Amazon says May 3.

Bourdain’s BFF, Eric Ripert, prepared lamb on the Today Show on April 22 and was asked to describe Tony in one word. He answered, “grain of salt,” and explained why.

NorthJersey.com provides a bit more background on Tony’s involvement as a writer on HBO’s series, Treme, which began its second season last night. Bourdain’s in charge of the New York thread, and his feelings for Alan Richman, whom he added as a character, don’t seem to have softened appreciably.

I’m reading Gabrielle Hamilton’s memoir, Blood, Bones & Butter mainly because Bourdain raves about it. BTW, they are co-hosting a lamb roast fundraiser on April 29 in NYC to benefit the Bronx Academy of Letters, if you’re in the neighborhood.

I’m just getting into “Bones” after feeling no qualms about skipping a chicken-killing scene that wrapped up “Blood.” I’ll reserve judgment, but confess that I’m not feeling hooked yet.


%d bloggers like this: