Anthony Bourdain, Mario Batali Launch 2016 EAT (RED) Culinary Tour

Mario Batali, Courtesy EAT (RED)


If you could eat well and save lives at once, you could hardly say no, could you?

To that end, this year’s edition of the highly anticipated EAT (RED) kicks off June 2 in New York, with the (RED) Supper at Battery Park City’s Brookfield Place, hosted by those ubiquitous, globe-trotting celeb chefs Mario Batali and Anthony Bourdain. Other participating a-list culinary talent for the night will include Dominique Ansel, Frank Falcinelli, Nancy Silverton, Tom Douglas, Vinny Dotolo, Angela Dimayuga, Kristen Kish and Kevin Gillespie.

The overall goal? To raise money for the ongoing (RED) #86AIDS effort, by means of 27 days of edible nirvana. Indeed, the “tour” continues through the 28th, with special dinner, lunch, brunch, happy hour or cocktail events and offerings by many of the world’s hottest epicurean gods and goddesses at their exalted, signature restaurants.

Bourdain_CNN1[1] Eat Red

Anthony Bourdain (Courtesy CNN)

To name but a few: Enrique Olivera at Mexico City’s Eno, Stephanie Izard at Chicago’s Little Goat Diner, Jason Wass at London’s Polpetto, April Bloomfield at NYC’s Spotted Pig, Thomas Keller at the Las Vegas and Beverly Hills Bouchon Bakery locations, Alice Waters at Berkeley’s Chez Panisse, Jose Andres at DC’s Jaleo, as well as Batali and Lidia Bastianich’s own B&BHG Vegas restaurants at the Venetian/Palazzo, including B&B, OTTO Enoteca & Pizzeria and Carnevino Italian Steakhouse—with scores of delectable options to choose from in two dozen cities across four continents.

“Anyone who has ever worked in a kitchen knows that the sum of our efforts always far exceeds what we can do individually,” says Batali. “EAT (RED) is an opportunity for all of our restaurants to collectively contribute to a tremendously worthy cause while doing what we do best: making delicious food.”

LeftBank_GnocciGnocchi at Left Bank NYC, Courtesy EAT (RED)

The (RED) charity, of course, was founded by Bono in 2006, with The Global Fund to Fight AIDS, Tuberculosis and Malaria as its primary recipient. EAT (RED) debuted in 2014, and has become one of its most high-profile annual events. N.B. Plan to reserve in advance. It’s a hot ticket.

Los Angeles Openings: Bouchon Bakery, Pattern Bar, Larry’s Venice

Bouchon Bakery (Beverly Hills) – Infamous Chef Thomas Keller brings his baked goods to Beverly Hills. ● Pattern Bar (Fashion District) – A cocktail lounge frequented by the fashion-forward crowd. ● Larry’s Venice (Venice) – A 1960s-themed spot nestled into Venice’s always-progressive boardwalk.

Donuts for Dad: Bouchon Bakery’s Scotch-Infused Miracles

Scotch-infused donuts? I’ll bite. Father’s Day is still three months away, but the pastry pros at Bouchon Bakery are wasting no time in introducing a new line of donuts designed with dear old Dad in mind — assuming Dad likes a wee nip every now and again. The brainchild of Bouchon’s Sebastien Rouxel, the donuts have either a chocolate, caramel, or vanilla glaze and are filled with cream made from Highland Park 18-year-old Scotch. I have a box of these beauties on my desk right now, and they probably won’t last through the end of the day the hour this sentence.

Normally I like to keep my booze and sweets separate, but I’m happy to make an exception in this case. At $105 a bottle, the Highland Park 18 is an elite whisky, with notes of peat and honey and a nice long finish, and it adds a savory counterpoint to the sweetness of the dough and icing. I don’t think there’s any residual alcohol, so there’s no need to wait until happy hour to nosh on these donuts, but the Scotch flavors come through clearly enough to make you crave a dram later. Kudos to Monsieur Rouxel for combining two great tastes to create something spectacularly decadent.

But I have to wonder why he decided to use the Highland Park 18-year-old. Doesn’t the man who brought you into this world deserve donuts infused with $17,500-a-bottle Highland Park 50 Year Old?

Holiday Treat: Bouchon Bakery’s Macarons

Love that sweet French confection that is the macaron? Then place your order with Bouchon Bakery, a NY favorite that can send the treats anywhere in the world. Macarons come in chocolate, vanilla, caramel, and pistachio, as well as special holiday fillings of peppermint buttercream, rum and eggnog buttercream, and gingerbread. Large macarons are $3 each, a package of six are $12, or buy even more to stack as the ultimate sugar centerpiece for your holiday soiree. We’re thinking a Marie Antoinette-theme, perhaps?

Call Bouchon Bakery at 212-823-9366 to place your order.