Anthony Bourdain Explores the Unexpected With Food and Travel


Anthony Bourdain pic
Anthony Bourdain

David Frasher dedicates his working days to his role as City Manager of Hot Springs, Arkansas, and spends much of his free time learning from famous cooks. One of David Frasher’s favorite foodies to follow is Anthony Bourdain, an American chef and television personality.

Anthony Bourdain, who was born in New York, attended the Culinary Institute of America; he started his kitchen career as a dishwasher. For 20 years, he worked his way up through the positions of line cook, then sous chef, then chef. He has previously worked at Brasserie Les Halles in Manhattan as the executive chef.

In Bourdain’s television show, Parts Unknown, he combines travel with food. During his travels, one of the countries that most surprised him was Iran, as he notes in an interview with Travel + Leisure. The hospitality was friendly and the food was delicious; he explored mosques, gardens, masterpieces in art, and dishes such as saffron rice with eggs stuffed into meatballs. He reports that he was pleasantly surprised with a “much bigger picture” than what tends to be portrayed in the media.


A Simple Recipe for Heirloom Caprese

Heirloom Caprese pic
Heirloom Caprese

As City Manager, David Frasher works alongside a board of directors to keep Hot Springs, Arkansas, running efficiently. Outside of his professional life, David Frasher loves to cook, and is especially fond of Mario Batali’s recipes.

If you love Italian food, try out this simple heirloom caprese recipe, created by Mario Batali.

Slice one and a half pounds of your favorite heirloom tomatoes, setting the tops aside. If you opt for cherry or grape tomatoes instead, simply cut them in half.

Puree the tomato tops, then strain to create tomato water.

Create a vinaigrette by combining one-quarter cup of the tomato water, two tablespoons of champagne vinegar, a dash of cracked pepper, and a pinch of high-quality sea salt. While whisking, drizzle in six tablespoons of extra virgin olive oil.

Compose the salad by tossing one cup of basil leaves over the tomato slices. Tear 10 ounces of fresh mozzarella into small chunks, and scatter these in. Drizzle the vinaigrette over everything, and finish the salad off with a pinch of salt and a final splash of oil.

Mario Batali Combines Travel and Food in The Big American Cookbook

The Big American Cookbook pic
The Big American Cookbook

Veteran public administrator David Frasher, who currently serves as City Manager of Hot Springs, Arkansas, enjoys cooking when not at work. For inspiration, David Frasher follows renowned chefs including Mario Batali, on their cooking and traveling journeys.

Mario Batali, an American chef, specializes in Spanish and Italian foods. His education took him from Madrid to Rutgers University to Le Cordon Bleu in London. Eventually, he apprenticed with Marco Pierre White, a legendary chef in London. He then traveled to Borgo Capanne, a village in Italy, where he learned the secrets of great Italian food. Today, he is one of the most famous chefs in the world, with more than 10 cookbooks to his name.

Batali’s latest project combines cooking and traveling: The Big American Cookbook. Batali traveled the US for the best recipes, visiting church socials, state fairs, and ethnic circles. He discovered the best gumbos from the Gulf Coast, BBQ secrets from the South, and berry pies from the West Coast. When inspired, he amended the traditional recipes with his own variations. The result is a collection of more than 250 recipes that witness to Batali’s signature freshness and simplicity.