Action Bronson Drinks France’s Top Natural Wine – From Paris with Love



Two years ago, Action Bronson was approached backstage at his Paris concert by a fan who just happened to be Clovis Ochin, the top natural wine distributor in Paris. Although Bronson has been back to Paris several times since their first encounter those two nights in September, this was the first time that cameras were present to capture the magic.

In the first installment of From Paris with Love, Action and Clovis visit YARD, La Buvette, and Le Servan to sample all of the latest gastronomic offerings from these wonderful restaurants—and, of course, drink lots of natural wine.

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F*ck, That’s Delicious: An Annotated Guide to Eating Well – http://amzn.to/2fp6mHc

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How-To Make Action Bronson’s Chicken Parm



Pre-order Action Bronson’s new ‘F*ck, That’s Delicious’ cookbook: http://amzn.to/2wj562l

We’re celebrating with Action in the MUNCHIES Test Kitchen, where Action is blessing us with something necessary that should be in everyone’s arsenal: a chicken parm. Follow closely and you can too make this magnificent dish with oozy cheese, a simple (and delicious) red sauce, and golden brown chicken that will make you shed one small tear at first bite.

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The Sushi Chef: Oona Tempest and Toshio Oguma



Tanoshi Sushi NYC was born from a variety of happy accidents. King Ang, the owner, happened to come across an empty space on the Upper East Side that had no kitchen—which led him to make it a sushi bar. Toshio Oguma, the head sushi chef, was finishing up work in California when his wife found a Craigslist ad for an experienced sushi chef. Now, three years later, Tanoshi is creating some of most delicious sushi in New York City (and offering the most affordable omakase).

Toshio Oguma believes the most important part of making sushi is maintaining one’s ‘magokoro’ (true heart), which is clear in each piece of sushi he presents to his guests. This philosophy also extends to his teaching. Oguma-san will teach anybody with one condition: they have passion.Through the work of his most recent apprentice—Oona Tempest, who works behind the sushi bar—one can see that this is definitely the case. With a background in Japanese art, Oona is just one more example of a series of fortunate and random events that has led to the success of Tanoshi.

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Undercover Gordon Ramsay Tries To Be Annoying | Season 1 Ep. 1 | THE F WORD



Chef Ramsay’s undercover character tries different tactics to get as much attention as possible.

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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.

On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.

Undercover Gordon Ramsay Tries To Be Annoying | Season 1 Ep. 1 | THE F WORD
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How to Eat Sushi: You’ve Been Doing it Wrong



Click here to learn all the rules of eating sushi: http://bit.ly/1p8UQ3p

Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda. Be warned: You’ve been doing it wrong.

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Steps on How To Cook a Steak with Gordon Ramsay



Steps on How To Cook a Steak with Gordon Ramsay

Gordon Ramsay, one of the world’s most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef’s new app, presented exclusively twice a week in The Daily.

The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London’s Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London’s most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles.

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Action Bronson Samples the Finest Duck in NYC



What can we can possibly say about having Action Bronson eat the most legendary dish, cooked by the best French chef in New York City, all the while donning a Knicks hat and a sport coat?

Action wanted to try pressed duck—or canard à la presse, as the French would say—so we got in touch with Daniel Boulud and made it happen. The dish takes about five days to prepare and is finished tableside in a silver “duck press.” Then, the sauce is made in front of the table using the juices from the duck whisked together with wine, Cognac, and some other agents of deliciousness. Chef Boulud was also nice enough to pop a bottle of 1983 Guigal Cote Rotie for the occasion, and in return, Action told him how to write a rap album.

Action Bronson is Back on VICELAND: http://bit.ly/1VoD1tr

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Jamaican Cuisine at the NyamJam with Action Bronson: http://bit.ly/1VkRtms

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