Celebrate Bourdain Day with a French Barbecue

"You learn a lot about someone when you share a meal together."Anthony Bourdain

With his cooking, books, TV shows, and magnetic personality, chef Anthony Bourdain touched millions of people. His tragic suicide on June 8, 2018 stunned the world. At the time, Bourdain was at the top of his game. His TV shows were hits. He had kicked his bad drug habits years earlier. And he was madly in love with his girlfriend Asia Argento and his 11-year old daughter, Ariane. Why? Why would he end it all? We may never know. Just don't dwell on it, say his friends, superstar chefs José Andrés and Eric Ripert. Instead, let's celebrate Tony's life.

Chefs Andrés and Ripert have established June 25, the birthday of Anthony Bourdain, as Bourdain Day. On this day, they ask us to raise a glass, toast Tony's incredible life, and capture the moment on social media with the hashtag #bourdainday. In addition to Bourdain Day, Andrés and Ripert have also helped establish a scholarship at the Culinary Institute of America, Bourdain's alma mater, that offers culinary students the opportunity to travel.

After Bourdain became famous with his breakout book, Kitchen Confidential, the chef steeped himself in traveling. He circumnavigated the globe in his TV shows, showing us how food connects people everywhere, regardless of politics, religion, and race. And while he loved cuisines from every little corner of earth, his soul was in France. One of his favorite restaurants was Paul Bocuse in Lyon. To celebrate Bourdain Day, we offer this simple French barbecue menu, including pissaladiere (the French take on pizza), duck confit, green beans, and French potato salad. Gather some friends and family, make these dishes, pair them with Burgundy wine, and toast the extraordinary life of Anthony Bourdain. 

Anthony Bourdain

Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 



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