World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.
This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec.
Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.
Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.
As McMillan says, "You always have to travel well and eat properly."
Dive into the food that Bourdain and guests enjoy in the episode:
[Editor's note: We ran this post a while back, but because so many people are traveling for Thanksgiving, we wanted to share the great advice in the comments below and ask you to shout out more of your hometown favorites.]
Our managing editor gifted Mr. Velshi with the signature dish of her homeland - a can of Skyline Chili Spaghetti, in the hopes that it would sway him to accept her offer of a position as Eatocracy's official Spokesanchor/Taste Tester (he has since been named our Senior Junk Food Correspondent). He, in return, waxed rhapsodic about poutine - a meld of fries, cheese curd, gravy, and, according to him, a soupcon of rancidity from infrequently changed fryer oil.
Ashley Strickland is an associate producer at CNN.com. In her previous job as a traveling sports photographer, she picked up plenty of souvenir recipes that she'll be sharing over the next few months in her new Fare Play column.
Eating isn’t always on my mind, especially when I'm focusing on the task at hand. When I was working as a sports photographer over the last two years, this happened six days out of every seven. The phrase "starving artist" definitely hit home, but every once in a while during my travels, food was what drove me.
in February 2010, my adventures took me from my college town of Athens, Georgia across the state to Elberton (“Granite Capital of the World”) to pursue a community journalism project. I was hot on the trail of a tip that might turn an assignment into a sports shoot; the Brock University rowing teams had driven 15 hours down from St. Catharines, Ontario to participate in a one-week training camp on Lake Russell. I didn’t know them, they didn’t know me and they had no idea I was about to show up.
I knew the first time head coach Peter Somerwil cracked open his cabin door and I smelled an heavenly aroma drifting from the oven, he had to be cooking comfort food. I needed to know more so I could make it for myself later. He shrugged in reply and said he was making a peach upside-down cake. Oh, Lordy.
It became a quest, not only for sports photography, but a fabulous recipe as well.