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October 9, 2012 3PM EST

Q&A with Anthony Bourdain

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  • Q

    Thanks to Anthony Bourdain for joining us today. Anthony, what is your favorite Janette scene from Treme Season 3?

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    A
    Anthony Bourdain says:

    So far, my favorite is the big dinners scene with all the chefs. Super nerdly on the details--like the lievre a la royale and the choice of wine. Plus they're all friends.

  • Q

    Who is the wine consultant for Treme? Last week, they poured a Tokaji in Chang's joint, tonight, we saw a bottle of Lynch Bages in NOLA.

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    A
    Anthony Bourdain says:

    Don't know who picked that particular bottle but I called Le Bernardin's sommelier, Aldo Sohm about the wine at the first big chef dinner scene.

  • Q

    When are you gonna come and hang hardcore with the Cajuns again? We need to butcher a hog in the proper weather.

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    A
    Anthony Bourdain says:

    Hoping to do Cajun Mardi Gras either next year or year after. LOVE that part of the world-0-and the people in it. Long live Lafayette, Breau Bridge and environs!

  • Q

    What is your favorite NOLA restaurant?

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    A
    Anthony Bourdain says:

    I have a lot I love. Cochon is an easy answer. But love Verdi Mart for a mufaletta....Domelise's for po' boys .. August.... the recently closed Crab Trap on the Lake. ..list goes on.

  • Q

    Did you help enlist the real-world chefs who have acted on the show?

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    A
    Anthony Bourdain says:

    Yes. Most are friends. And its amazing how fast these very very busy chefs clear their schedules when asked to be on TREME. They all love the how and the music.

  • Q

    Does your writing for Treme involve collaboration with David Simon?

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    A
    Anthony Bourdain says:

    Yes. It is one of the great joys of my professional life. Sitting at Writer's Table with David, Eric, Nina, George, Lolis...

  • Q

    Tony, you often say thatgreat food coming from poverty, yet so much of 'fine dining' is for the rich; where do you feel more comfortable?

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    A
    Anthony Bourdain says:

    I think if you watch my show, it's easy to see how I'm usually happiest slurping noodles in the street. I like street food.

  • Q

    Were you surprised that your chef buddies turned out to be such natural actors?

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    A
    Anthony Bourdain says:

    Chang in particular has gotten pretty damn good at playing himself. We talk about it a lot. Eric dreads the scenes he's in. So I torture him by writing him longer and longer bits of dialogue. But the guy who KILLS it this season? Emeril! He's amazing. stay tuned.

  • Q

    What is the craziest thing that's ever happened to you in New Orleans?

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    A
    Anthony Bourdain says:

    I can't remember. But it probably happened at Snake and Jakes.

  • Q

    What's your take on New Orleans cuisine?

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    A
    Anthony Bourdain says:

    I love the old school stuff. Red beans and rice... simple. Mufalettas..po' boys. But the stuff that really makes me crazy excited is the Cajun stews and smothered dishes. Backbone stew, boudin, head cheese...the whole boucherie thing is great.

  • Q

    Wondering what you think about chefs as the new rock stars? Would love to hear your thoughts about what caused this change in perceptions.

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    A
    Anthony Bourdain says:

    Chefs may like rock. They may be stars. But they will never be ROCK stars. Believe me--if any chef I knew could play guitar like Stevie Ray, they sure as hell wouldn't be COOKING. Ain't nothing rock and rioll about the restaurant business.

  • Q

    Are you writing anything else right now? What’s next?

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    A
    Anthony Bourdain says:

    Season 4! Also working on a novel.

  • Q

    I saw David interviewed on Overtime and thought he was just brilliant, tell us one amazing thing he's said that just knocked your socks off

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    A
    Anthony Bourdain says:

    I can't. His most brilliant stuff is not for publication. I will tell you he has good taste in restaurants--and is just as much a stand-up guy as you'd imagine.

  • Q

    Are you happy for your travel job?

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    A
    Anthony Bourdain says:

    I have the best job in the world--and it's about to get a lot better--and wilder with our move over to CNN. Same crew, same producers and cameras...new network

  • Q

    What is the writing process like for Treme?

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    A
    Anthony Bourdain says:

    I sit at writer's table with everybody a few times per season, where we work out together the story "arc" for my characters (Janette and any restaurant related characters). THEN I go home and every week , write by e-mail, the story beats and dialogue . THEN, I'm either rewritten a lot--or rewritten very little. Then I tweak drafts. Then I'm re-tweaked. Then..a few months later, I turn on the TV and see actors with my words coming out of their mouths. It's a very enjoyable and very rewarding and new for me feeling.

  • Q

    Are you writing just the food related scenes or are you involved in other story arcs as well?

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    A
    Anthony Bourdain says:

    Just Janette and restaurant related/food related stuff.

  • Q

    Whats your favorite place you have traveled too and why?

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    Anthony Bourdain says:

    I love Viet Nam. My first love.

  • Q

    That's all the time we have for today's Q&A. Thanks to Anthony Bourdain. Will we be hearing from you in Treme Season 4?

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    A
    Anthony Bourdain says:

    I certainly hope so! I'm not done with Janette yet--and we have some things still in mind. Stay tuned. There are some real surprises and a lot of great food. I'm really proud and happy about my involvement with this terrific show--with the city of New Orleans as a subject and a setting. An there are some scenes coming up I'm particularly happy about.

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