Here’s Anthony Bourdain’s Foreword to Marilyn Hagerty’s Book ‘Grand Forks’

Authored by eater.com and submitted by dickfromaccounting

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Here is the foreword written by Anthony Bourdain for Grand Forks Herald restaurant critic Marilyn Hagerty’s new book, Grand Forks: A History of American Dining in 128 Reviews. Hagerty became a household name in 2012 when her positive review of an Olive Garden in Grand Forks, North Dakota, became a viral internet phenomenon: Readers embraced the octogenarian’s sincerely fawning review of the chain restaurant, which she dubbed “the largest and most beautiful restaurant now operating in Grand Forks.”

In the ensuing media circus, Hagerty went on a meta media tour of New York City, appeared on the Today show, guest judged on Top Chef, and landed herself a book deal on Bourdain's imprint with Ecco. Back when the book was announced, Bourdain called Hagerty’s collective work “a history of American dining” and a “sincere, genuine reportage of food that people don't really see or talk about.”

Published by Ecco/Anthony Bourdain Books in 2013, the book is a collection of Hagerty’s reviews and is, as Bourdain put it, “the antidote to snark” with straightforward reviews of the restaurants in and around Grand Forks, North Dakota. Hagerty is a highly controversial figure, and the publisher is allowing Eater to run Bourdain’s foreword in full.

Below, Bourdain explains why people should read the book. “Reading these reviews, we can see, we can watch over the course of time, who makes it and who doesn't. ... And you will understand why the opening of an Olive Garden might be earnestly anticipated as an exciting and much welcome event.” Her reviews, writes Bourdain, offer up “a fascinating picture of dining in America, a gradual, cumulative overview of how we got from there... to here.” Below, the foreword:

Anthony Bourdain’s Foreword to Grand Forks:

If you’re looking for the kind of rapturous food porn you’d find in a book by M.F.K. Fisher, or lusty descriptions of sizzling kidneys a la Liebling—or even the knife-edged criticism of an AA Gill or a Sam Sifton—you will not find it here.

The territory covered here is not New York or Paris or London or San Francisco. And Marilyn Hagerty is none of those people.

For 27 years, Marilyn Hagerty has been covering the restaurant scene in and around the city of Grand Forks, North Dakota, population 52,000. She also, it should be pointed out, writes a total of five columns a week, about history and local personalities and events, in addition to her writing about restaurants and food. As one might expect, she knows personally many of her subjects. Given the size of her territory, it is not unusual for her to write about the same restaurant two or more times in a single year. In short, she is writing about a community that she is very much a part of.

If you knew her name before picking up this book, it was probably because of her infamously guileless Olive Garden review which went viral, caused first a tidal wave of snarky derision—followed by an even stronger anti-snark backlash—followed by invitations to appear on Anderson Cooper and The TODAY Show, dinner at Le Bernardin, an appearance on Top Chef, an Al Neuharth Award, a publishing deal—a sudden and unexpected elevation to media darling.

What is it about the 86-year-old Ms. Hagerty that inspired such attention and affection?

Why should you read this book?

Of the 7,000 pages of articles and reviews I read while assembling this collection, there is little of what one would call pyrotechnical prose. Ms. Hagerty’s choices of food are shockingly consistent: A “Clubhouse sandwich,” coleslaw, wild rice soup, salads assembled from a salad bar, baked potatoes. She is not what you’d call an adventurous diner, exploring the dark recesses of menus. Far from it. Of one lunch, she writes:

”There were signs saying the luncheon special was soup and a Denver sandwich for $2.25. In places where food service is limited, I tend to take the special. I wasn’t born yesterday.”

She is never mean—even when circumstances would clearly excuse a sharp elbow, a cruel remark. In fact, watching Marilyn struggle to find something nice to say about a place she clearly loathes is part of the fun. She is, unfailingly, a good neighbor and good citizen first—and entertainer second.

But what she HAS given us, over all these years, is a fascinating picture of dining in America, a gradual, cumulative overview of how we got from there... to here.

Grand Forks is NOT New York City. We forget that—until we read her earlier reviews and remember, some of us, when you’d find sloppy Joe, steak Diane, turkey noodle soup, three bean salad, red Jell-o in OUR neighborhoods. When the tuft of curly parsley and lemon wedge, or a leaf of lettuce and an orange segment, or three spears of asparagus fashioned into a wagon wheel, were state of the art garnishes. When you could order a half sandwich, a cup of soup. A pre-hipster world where lefse, potato dumplings and walleye were far more likely to appear on a menu than pork belly.

Reading these reviews, we can see, we can watch over the course of time, who makes it and who doesn’t. Which bold, undercapitalized pioneers survived—and who, no matter how ahead of their time, just couldn’t hang on until the neighborhood caught up. You will get to know the names of owners and chefs like Warren LeClerc, whose homey lunch restaurant, The Pantry, turned down the lights to become the sophisticated French restaurant Le Pantre by night. And Chef Nardane of Touch of Magic Ballroom who, in his 6,200-square foot ballroom, served cheesecakes inspired by Debbie Reynolds and Elizabeth Taylor, and envisioned an exclusive private membership club with frequent celebrity entertainment. And Steve Novak of Beaver’s Family Restaurant, who when Marilyn visited his establishment, spoke of reviving his beaver act, complete with costume, for birthday parties.

And you will understand why the opening of an Olive Garden might be earnestly anticipated as an exciting and much welcome event.

Ms. Hagerty is not naïve about her work, her newfound fame, or the world. She has travelled widely in her life.

In person, she has a flinty, dry, very sharp sense of humor. She misses nothing. I would not want to play poker with her for money.

This is a straightforward account of what people have been eating—still ARE eating—in much of America. As related by a kind, good-hearted reporter looking to pass along as much useful information as she can—while hurting no one.

Anyone who comes away from this work anything less than charmed by Ms. Hagerty—and the places and characters she describes—has a heart of stone.

· All Marilyn Hagerty Coverage on Eater [-E-]

· All Anthony Bourdain Coverage on Eater [-E-]

slickguy on June 8th, 2018 at 19:45 UTC »

Since I didn't see anyone who posted it, here's the damn review:

After a lengthy wait for Olive Garden to open in Grand Forks, the lines were long in February. The novelty is slowly wearing off, but the steady following attests the warm welcome.

My first visit to Olive Garden was during midafternoon, so I could be sure to get in. After a late breakfast, I figured a late lunch would be fashionable.

The place is impressive. It's fashioned in Tuscan farmhouse style with a welcoming entryway. There is seating for those who are waiting.

My booth was near the kitchen, and I watched the waiters in white shirts, ties, black trousers and aprons adorned with gold-colored towels. They were busy at midday, punching in orders and carrying out bread and pasta.

It had been a few years since I ate at the older Olive Garden in Fargo, so I studied the two manageable menus offering appetizers, soups and salads, grilled sandwiches, pizza, classic dishes, chicken and seafood and filled pastas.

At length, I asked my server what she would recommend. She suggested chicken Alfredo, and I went with that. Instead of the raspberry lemonade she suggested, I drank water.

She first brought me the familiar Olive Garden salad bowl with crisp greens, peppers, onion rings and yes -- several black olives. Along with it came a plate with two long, warm breadsticks.

The chicken Alfredo ($10.95) was warm and comforting on a cold day. The portion was generous. My server was ready with Parmesan cheese.

As I ate, I noticed the vases and planters with permanent flower displays on the ledges. There are several dining areas with arched doorways. And there is a fireplace that adds warmth to the decor.

Olive Garden has an attractive bar area to the right of the entryway. The restaurant has a full liquor license and a wine list offering a wide selection to complement Italian meals. Nonalcoholic beverages include coolers, specialty coffees and hot teas.

On a hot summer day, I will try the raspberry lemonade that was recommended.

There's a homemade soup, salad and breadstick lunch available until 4 p.m. daily for $6.95.

An olive branch on menu items signified low-fat entrees. There is a Garden Fare Nutrition Guide available for customers seeking gluten-free food. And for those with food allergies, Olive Garden has an Allergen Information Guide.

All in all, it is the largest and most beautiful restaurant now operating in Grand Forks. It attracts visitors from out of town as well as people who live here.

Olive Garden is part of the Darden chain of restaurants that also operates Red Lobster. There are about 700 restaurants, including four Olive Gardens in North Dakota's major cities.

Olive Garden has gained a following since 1982 with its ample portions and relaxed ambience. It's known for its classic lasagna, fettuccine Alfredo and chicken Parmigiana.

chasmang on June 8th, 2018 at 17:12 UTC »

They brought her on to judge a Quick Fire challenge on Top Chef once. She was so nice and breath of fresh air from the typical guest judges.

starstarstar42 on June 8th, 2018 at 16:44 UTC »

I forget which of his books I read this in, but he mentioned being a skinny, small kid and being bullied all the way through the start of high school. Puberty hit late, but when it did he quickly sprouted to 6'4" and filled out, so the bullying stopped. He harbored a lot of anger because of the bullying though. That led him to bully his own subordinates when he was a chef, something he called himself out on in both his books and on his TV shows. He greatly regretted that as he grew older, had children, and generally matured.

He never forgot about being small and vulnerable though. That colored his attitude and world-view a lot I suspect.