Anthony Bourdain Gets to Be on 'Archer'

Bourdain’s 'Bastard Chef' character revealed

Of all the perks that come with being Anthony Bourdain, we might be most jealous of the one where he gets to appear on his favorite TV shows, like FX Network’s animated spy show, Archer.

"I hung around the Archer parking lot until they gave me some work... stalker fan..." Bourdain posted on Facebook at the beginning of January.

"THIS. IS. HAPPENING," tweeted Helen Cho on Friday afternoon, along with a picture of an animated Bourdain talking into a giant cell phone and throwing side-eye at ISIS agents Lana Kane and Ray Gillette.

According to Grub Street, Bourdain gets to play the "Bastard Chef" in the episode, which according to the episode description will involve ISIS agents Archer, Lana, and Cyril going undercover "in celebrity chef Lance Casteau’s hellish kitchen."

Bourdain won’t even be the only food-world face in the kitchen adventure, as ISIS comptroller Cyril Figgis gets his looks from face model Stuart Fierman, who is really the director of operations for Atlanta’s Fifth Group Restaurants, and Hooters waitress Kynyetta Lester is the body model for superspy Lana Kane.

Kevin Gillespie also got a guest spot on the show. His face and voice (but not his body, he specified in a Twitter announcement) appeared in this week’s episode as a lingerie-wearing, protagonist-kidnapping S&M trucker in a scene described as "like some freaky parallel universe where John Waters directed the Road Warrior."

Bourdain’s episode, titled "Live and Let Dine," is scheduled to air Feb. 28.

TV Gourmet Reviewed: Anthony Bourdain Gives Us His Thoughts On The Many Meals And Drinks Of ‘Archer’

Like scotch paired with a steak, two great tastes will come together tomorrow on FX, when The Taste judge/Dad Boner fanatic Anthony Bourdain guest stars on Archer. As previously mentioned, he’s playing a “bastard chef” named Lance Casteau, who bosses around Sterling, Lana, and Cyril when they go undercover in his restaurant.

To honor our pal Bourdain’s animated experience (wine will apparently be double-fisted), we asked him to take a look at some of the Archer-inspired meals we made in our TV Gourmet post, and give his opinions on Nutella steak and eggs, Malcolm X tea, and bear claws paired with a Shandy, as well as new meals, like Eggs Woodhouse from the How to Archer book. Let’s see how we did, shall we? (Takes seven shots of whiskey in preparation.)

This is the meal that Archer hopes for, but never gets, on his birthday. Consider it a mixed blessing. Putting Nutella…on the eggs was wonderful. Nutella, eggs, and steak, though: not so much. It was an unpleasant ménage à trois, with the steak attempting to force its way into the proceedings, while the Nutella and eggs happily made love together in my mouth. It was just awkward for everyone.

This is just disgusting. And morally wrong. You’d have a hard time getting a crackhead to eat this. Chocolate and steak are like church and state. They should always be separate.

There are six gummy bears in the glass. I was precise. Trying to drink scotch while simultaneously chewing on a gummy bear is a lot tougher than it seems – and not particularly flavorsome, either. The gummies (WILL YOU STOP SAYING “GUMMY” SO MUCH?) are too chewy and the scotch is too powerful to be ingested at the same time. What I’d recommend is soaking the gummies in a glass of God’s Greatest Alcoholic Gift, to let the liquor marinate into those little bears. So much better. Plus, it’s an adorable way to get hammered.

This, on the other hand, is a classic, if somewhat tragic combination. Popular with sad fat people.

I wasn’t familiar with Malcolm X Tea until hearing about it on Archer. The drink is a “cheap high that Malcolm X was known for using while in prison. In his biography, he noted a glass of ‘tea’ having the same effect as smoking three or four reefers.” To make the drink, all you have to do is stir 3/4 cup of nutmeg into a glass of water…I had two sips before I was done. The only note I took down was “nutmeg…moldy cinnamon.”

This doesn’t work. By the time you’ve done enough nutmeg to get high, you’re puking up pumpkin pie flavored hunks of your stomach.

Shandy, eh? Dubious. In the UK often seen as grounds for a beating.

Recipe: Green Russians (absinthe and milk)

Only on festive occasions. Like methadone pick up days.

Recipe: The Malory Cocktail (rubbing alcohol and Tang)

The preferred buzz of astronauts. If you crush codeines or Oxy in, it makes them even better.

This recipe appears to actually….work. And sounds improbably delicious. I’d eat this.

Watch Clips From 'Archer' With Anthony Bourdain as the Bastard Chef

On last night's episode of Archer — titled "Live and Let Dine" — Anthony Bourdain voiced Lance Casteau aka "The Bastard Chef." A reality TV show crew is on hand to shoot the goings-on at the Casteau's NYC restaurant 16 — the show is simply called Bastard Chef. And because there are security threats against Albanian diplomats coming in for dinner, Sterling Archer's spy group, International Secret Intelligence Service (ISIS), gets called in and goes undercover, replacing the restaurant's staff. Bourdain gets great lines like, "And you, time to lean, time to get your distracting tits off my line." Below a few clips:

1. The intro with Bourdain, slippery kitchen bowls, and Casteau calling ISIS the "Shithead Squadron." Also there's a job called "Garçon de cuisine."
2. Even though the restaurant is booked solid for the next ten months, it lets people call for reservations, only to reject every single person: "That's not even the real phone number for reservations. The real number's a secret, closely guarded by people I deem. acceptable."
3. A fake intro to the Bastard Chef reality show that riffs on things like Top Chef and Kitchen Nightmares.
4. The Bastard Chef shares his human resources strategy with chef-in-training Archer: ABBAB, or "Always Be Berating and Belittling." Archer lets being a chef get to his head: "He's a master chef, Lana, which turns out is not nearly as gay a job as I thought it was. I mean, it's no secret agent, but it's way above architect."

The Last Parts Unknown Episode Anthony Bourdain Was Filming Before He Died Won’t Air

When the final season of CNN’s Parts Unknown premiered on Sept. 23, the episode featured late chef and writer Anthony Bourdain’s last recorded narration for the series. After Bourdain’s death by suicide in June, CNN opted to craft a final season from the footage that had already been shot, using narration by Bourdain’s friends and colleagues to wrap up his work and pay tribute to his memory.

CNN has now announced, per People, that it won’t air the episode Bourdain was filming in France with his friend and fellow chef Éric Ripert when he died. The fifth and final episode of Parts Unknown will air on Sunday, Nov. 11, and take place in the Lower East Side.

&ldquoAfter Anthony Bourdain&rsquos tragic passing on June 8, it was determined by CNN and the series&rsquo production company Zero Point Zero, that we would honor the work with a final season,&rdquo a CNN spokesperson said in a statement. &ldquoFrom the completed footage, the producers were able to create five location episodes (including Kenya, Asturias, Indonesia, and Far West Texas) plus two specials. Alsace was not included.&rdquo

According to People, the penultimate episode of Parts Unknown was a behind-the-scenes special titled Under the Tarp, which aired on Oct. 28. In addition to behind-the-scenes clips, the special also featured stories and memories shared by the show’s crew, many of whom counted Bourdain as a close friend after working with him for years.

Parts Unknown director and cinematographer Morgan Fallon told People he thought Bourdain &ldquowould&rsquove loved the special. I think he would&rsquove felt that it was very true to who we all were.&rdquo

He added, &ldquoI want more than anything for people to understand that Tony had the ability to be very playful and fun and that what you&rsquore seeing is a family joking and being self-referential and self-deprecating. It&rsquos also very heartfelt for me to watch it because that&rsquos how I feel about our experience. We had a lot of fun, a lot of laughs and, you know, we all really loved each other.&rdquo

8 George Takei

While Pam initially started as ISIS' butch, HR representative, the series would thread every now and then elements of a much grander life. When Archer's new, spy car gets stolen, Pam surprisingly jumps in with some intel on a local, underground racing league managed by the Yakuza.

Its leader is the vicious Mr. Moto, played by Star Trek alum George Takei. Moto has an ongoing rivalry with Pam that sees the two share a competitive spirit for racing and, much later, Pam attempting to scam the entire Yakuza.

From Drunken Tattoos to Noodles With Obama, These Are Anthony Bourdain&rsquos Greatest TV Moments

In over 15 years on TV, Tony did things most of us only dream about.

In over 15 years on TV, Anthony Bourdain traveled to more than 80 countries. He went to active war zones, dined with the President of the United States, received drunken tattoos from Iban tribesmen, and ate in opulent dining rooms and back alleys alike. As a host, writer, and chef, he knew better than anyone that food is our connecting thread no matter where we're from. He had the ability to find the soul of even the most remote, seemingly unpleasant places. Yes, he had a punk rock attitude, but he was also a romantic&mdasha lover of literature and music and poetry. And that sensibility allowed him to explore a unique perspective in even the most familiar places. These are Bourdain's greatest TV moments&mdashthe moments that proved the world is a beautiful, thrilling place.

In his first episode on the Travel Channel, Bourdain brought viewers right into his world as he hallucinated on absinthe and chain smoked cigarettes. It was clear from the very beginning that this wasn't a normal travel show, and Bourdain had set out to show us the real heart of a city, even one as romantic as Paris. You can't find the footage on YouTube, but the whole episode is here on another site.

"My crew and I are sitting there emptying the mini bar and the airport blows up," Bourdain later explained of his 2006 episode in Beirut, where he was filming his show when the Israel-Lebanon conflict broke out. "We along with a lot of other people were trapped there for over a week. Basically we stood there and watched whole neighborhoods getting blasted." They were later evacuated, and the episode changed the show and Bourdain forever. From then on, this program was about more than food.

This might surprise you, but not everything you see on TV is real. Yes, sometimes Hollywood magic makes even a fishing trip seem real. Thankfully, throughout his time on television, Bourdain never put up with any of that bullshit. If things didn't go right, that was part of the story. What was great about this episode was that it showed two of Bourdain's greatest character traits. He was always willing to do whatever dumb thing producers made him do, and he was always vocal about how much he hated it. He also pointed out when some Sicilian guys are trying to fake a snorkeling trip by throwing dead octopi in the water.

There was never a dull moment with Zamir. We first saw him in Season Four of No Reservations, when his and Bourdain's trip to Romania was a complete disaster. As Tony later described it, "We got my Russian friend Zamir to go to a former Soviet country where they don't particularly like Russians and stumble around drunkenly calling everyone comrade."

In a stunning moment for Bourdain and the world, the host sat down with Barack Obama in Vietnam after the President's historic lifting of an arms embargo on the country. No one knew it was going to happen it was an authentic moment of the two drinking beers and eating noodles in a neighborhood restaurant. Bourdain even picked up the President's $6 tab.

Filmed entirely in black and white, Bourdain said his Rome episode was the No Reservations episode that he was proudest of. His entire television career, Bourdain had been pushing the boundaries of what was possible on food and travel shows, but this episode in particular pushed even further. This was art something more along the lines of independent filmmaking&mdashsomething Bourdain's show would experiment with going forward.

One of the lesser known tourist destinations in Asia, Bourdain's first time in Laos revealed the beauty and culture of a country many Americans were unfamiliar with. He became captivated with the place, saying over dinner, "You look at these mountains with the mist in the morning, and it's magical." In fact, the show did so well at capturing Laos it later won an Emmy for cinematography.

Music always was an integral part of Bourdain's life and art. He trusted chefs as much as he did musicians with finding the food and culture of a place. In many ways, Bourdain was the food equivalent of a rock star. That's why so many musicians appeared on his shows, like Iggy Pop did in Miami. In that episode, there was a great moment where the grizzled, genius punks both put on their reading glasses to see the menu in front of them. They were eating healthy, and drinking white wine, and talking about debauchery of the past.

Anthony Bourdain got his first tattoo when he was 44, shortly after the publication of Kitchen Confidential. "It's a very beautiful, very thick tribal tattoo&mdashand my first wife was not pleased. I just went out and did it to congratulate myself on my sudden change of fortune after 30 years&rsquo toiling in obscurity," he later said. From then on, tattoos became a regular part of his life and show. We saw the man get inked dozens of times&mdashhe eventually stopped bringing his own camera when traveling and got tattoos to remember the trip instead. One of his greatest was his second trip in Borneo, when a bunch of drunk Iban tribesmen give him a painful hammer tapped tattoo on his chest.

In his first trip to Iran, Bourdain's local guides included Washington Post reporter Jason Rezaian and his wife, Yeganeh Salehi, who were later detained and released by the government. Bourdain had this incredible ability to sit at a family's table and be gracious while asking difficult questions. While dining in Iran, he discussed the relationship between the two cultures. Elsewhere in politics, these types of discussions go nowhere, but Bourdain, bonding over food and drink, showed us, as he always did, that our differences weren't so vast.

Anthony Bourdain Remembered by Friends

A portrait of Mr. Bourdain with José Andrés and Eric Ripert raises money for the food bank in Grand Cayman.

The chefs Eric Ripert and José Andrés want Anthony Bourdain to be remembered not on the day of his death two years ago, but on his birthday, June 25, which they call Bourdain Day. In 2018, Shane Aquârt, known as Dready, an artist based on the Cayman Islands, created a digital painting of the three chefs, who all participated in a Cayman Islands food festival. Called “how to cook curry goat — 3 amigos cayman cookout,” the work will be sold starting on Thursday to benefit the Cayman Food Bank.

Scrumptious Street

Our dear friend and spectacularly talented photographer-- he was our wedding photographer and yes this is us -- also shot the photographs for Anthony Bourdain's Les Halles Cookbook. Since our friend wrote a personal note and signed the book, it has been one of my prized kitchen possessions for two years. Beyond the sentimental value, the book has some terrific recipes and one of my favorites is the "Les Halles Fries".

This is of course, solely Chef Bourdain's recipe and these fries are so good I wanted to share them with you. I also made them with a terrific mussels dish which will be my next post.

So, here's how to make the perfect fries, courtesy of Chef Bourdain. By the way, if you get the book, the narrative about fries is hilarious. But, trust him: "There's no half-ass way to make a French fry." If you're going to put the time in to make them at home, follow this precisely.

4 Idaho potatoes, big long ones
2 quarts (2.25 litres) or more peanut oil to fill fryer or pot
table salt

1.) PREP: Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch/1-cm-thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out much of the starch.

2.) BLANCH: In a deep fryer or heavy-bottomed pot, heat the oil to 280˚F/140˚C. Cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semitransluscent white. Do not get impatient and yank them out early. Remove them from the oil with a skimmer or wire basket and spread evenly on a baking sheet. Let them rest at least 15 minutes.

3.) FRY: Bring the oil up to 375˚F/190˚C. No hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil/

4.) SERVE: Immediately drop the fries into another large bowl, which has been lined with a clean, dry lint-free towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.

Anthony Bourdain's Travel Tips for Singapore

Anthony Bourdain spent 24 hours in Singapore, a gastro-tourist’s heaven. Here's a selection of Tony’s best tips from the episode and be sure to check them out before your next trip.

A City For Serious Eaters

"New York may be the city that never sleeps, but Singapore’s the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore’s probably the best place you can go for maximum bang in a minimum period of time."

Changi Airport

"You've got the usual perks of a good airport -- hotels, dayrooms, shopping -- for stuff you might actually want to buy. There's edible food, and in pretty decent variety. So easily, by far, the best airport in the world. Here it goes way further, seriously. There's a free movie theater, free internet, reclining chairs, smoking lounges, a super slide, indoor gardens."

The Weather

"In Singapore everything’s close, but it’s also hot. I can’t remind you of that enough."

Breakfast in Singapore

"There's all sorts of good [bleep] you can have for breakfast. Remember, this is a culture where there's no shame in a big bowl of steamy noodles or laksa first thing in the a.m."

Singapore’s Famous Dish

"If there’s one dish that’s a must-try, it’s chicken rice. You may not like it the best, but it’s the dish that just might lead you to understand Singapore better."

Street Food

"You know, most cultures, most places, they treat street food like a problem to be solved. But for me, it's the number 1 reason to come to Singapore."

Hawker Centers

"On any 24-hour trip here you’d be foolish to not plan at least 3 meals at any one of the hawker centers. The hawker centers of Singapore were a shrewd strategy to incorporate and control what was once a chaotic but pervasive culture of street carts."

What to Eat at the Changi Village Hawker Center

Wah Feng wonton noodles, Tiong Bahru chicken rice, Teck Seng soybean milk and curd, Min Nan pork ribs prawn noodle, Kampong carrot cake

The Singapore Sling

"I would say a huge proportion of the Western tourists who come here all march into the bar at Raffles to get their obligatory Singapore sling. Tip to travelers: Skip that. No one in Singapore drinks Singapore slings. It’s a disgusting drink, don’t waste your time."

Drugs in Singapore

"Despite all my trips here, I don’t think I’ve ever seen a cop, but know this: When they say no drugs in Singapore, they are not kidding. And I mean really, really not kidding. You bring drugs, even a bag of weed in here, and you are easily the dumbest person alive."


"It may surprise you that in this famously law-and-order nanny state, where even Sex and the City is censored, prostitution is tolerated, and even controlled by the state. This becomes immediately apparent in Geylang, and even downtown at the notorious Orchard Towers."

For a Great View

"Not my kind of thing -- the world's tallest Ferris wheel, and it is $25 -- you might want to skip it. I would. You want a view? There's another option, possibly a better one, in the Marina Bay district -- the insane-looking surfboard-like deck balanced atop 3 buildings called the SkyPark."

Want more information on Tony's trip to Singapore? Check out our episode guide.

Journalist Slams Anthony Bourdain as "Gaping Assh-le," Gets Savaged on Twitter

The name David Leavitt might not be familiar to you, but there's a very good chance you've seen his awful attempts at humor or insight clogging up your social media feeds.

Many people first became aware of Leavitt when he famously thought the correct way to respond to news of the Manchester bombing that claimed 22 lives was to make jokes at the expense of Ariana Grande.

"MULTIPLE CONFIRMED FATALITIES at Manchester Arena," Leavitt tweeted.

"The last time I listened to Ariana Grande I almost died too."

And folks, the rib-ticklers didn't end there.

In response to criticism, Leavitt decided to keep his "dad-joke night in the Catskills" routine going by tweeting:

"Honestly, for over a year, I thought an Ariana Grande was something you ordered from Starbucks."

Leavitt was swiftly and rightly roasted to a crisp on that memorable occasion, and while most people would've taken their licks and happily limped back into obscurity, it seems Dave has fallen in love with his new career as a professional troll.

As you've likely heard by now, the world awoke today to news that beloved chef, writer, and television personality Anthony Bourdain passed away.

It's difficult to think of an international celebrity who cultivated such an intimate relationship with his fans, and millions are mourning a death that feels much more personal than the passing of most public figures.

So leave it to Leavitt to solidify his reputation as the world's most tone-deaf dumbass by thinking today would be a good day to settle his long-simmering feud with Bourdain.

In the wake of the Manchester incident, Bourdain was one of thousands who pointed out to Leavitt that he's the very worst kind of person.

"You, sir, are truly a steaming, gaping," Bourdain tweeted with his trademark candor.

When Anthony Bourdain describes you as a piece of anatomy he wouldn't eat on the Mekong Delta in front of a camera crew, you know you effed up, and it seems Leavitt really took the insult to heart.

"Selfishly taking your own life and hurting your friends and family makes you the steaming, gaping asshole Anthony Bourdain," Leavitt tweeted this afternoon.

He then doubled down by casusally informing his followers that Bourdain is burning in hell:

"You don’t go to heaven when you kill yourself. It’s incredibly selfish. Don’t do it," he tweeted, adding:

"If you’re religious, then you believe there’s a special place in hell or purgatory for people like Anthony Bourdain who take their own lives."

Leavitt then attempted to score points on Kate Spade's suicide, accusing the late designer of courting depression by chasing "material goods and ego boosts."

After being ratioed within an inch of his life and losing over 1,000 followers in an hour, Leavitt attempted to backtrack and play the old "actually, I'm more affected by this tragedy than you are" card.

"A couple close friends have taken their lives," he tweeted.

"That’s why I’m opinionated on this."

It's hard to know what to say when a life as big and bold as Anthony Bourdain's ends in such a tragic fashion, so we'll just encourage you to call the National Suicide Prevention hotline at 1-800-273-8255 if you're plagued by thoughts of self-harm.

Anthony Bourdain ‘Parts Unknown’ in Oman: The Most Memorable Lines

On the latest Parts Unknown, Anthony Bourdain treks to the Middle Eastern nation of Oman. His first trip to the country formally known as the Sultanate of Oman involves stunning vistas, camel rides, desert bagpipes, and feasting on a local specialty of goat that’s been buried underground for two days. (Of course, Bourdain is quite famous even in countries he’s never before visited — at least one Omani recognized him from his Simpsons cameo.) But above all, the intrepid traveler gets a glimpse at an intriguing place that’s like nowhere he’s ever been, and the food is just one small part of that.

Oman, which is bordered by Saudi Arabia, Yemen, and the United Arab Emirates, has seen incredible growth and modernization since the 1970s, but as Bourdain discovers, its cities have still largely retained their traditional look, and the predominantly Muslim country is also home to beaches, mountains, and vast deserts inhabited by the nomadic people known as the Bedouin.

Here now, the 11 best lines from the Oman episode of Parts Unknown:

On Oman’s unique position as a tolerant, peaceful place surrounded by contentious nations: “Oman defies expectations. It shouldn’t, according to the cruel logic of the world, exist — but it does, and it’s incredible.”

On the Omani people’s genuine fondness for their ruler, Sultan Qaboos: “This is not a democracy, but everybody, everybody it seems, has respect and genuine affection for the Sultan.”

On Oman’s transformation from a sprawling empire that spanned from Pakistan to East Africa, to the smaller nation it is today: “Modern Oman is a fraction of that size now, but its DNA, its culture, cuisine, and to some extent attitude toward the outside world, is a reflection of that history.”

On the diverse influences that make Omani cuisine unique: “The food of Oman is a mix of flavors and ingredients and tastes from Arabia and from all over Oman’s former empire.”

On shuwa, Oman’s most prized special occasion dish: “They do one version or another of this all over the world, but shuwa is special. They slather a goat with a spicy paste consisting of cumin, coriander, red pepper, cinnamon, cardamom, and nutmeg, then wrap the meat in palm or banana leaves, dig a hole, throw in some meat, cover it up, and leave underground for a day or two over hot coals.”

On a local conflict that had far-reaching implications: “You know about the Vietnam War. What you might not know is that while that conflict raged on, Oman, along with an elite force of British special operators and military advisors, was engaged in a war in the country’s southern Dhofar region that was in every way far more vital to American security interests and of far more importance to global strategic and economic concerns.”

On the nation’s post-war identity: “In 1976 the Omanis laid down their weapons and never picked them up again. The resulting peace has lasted for 40 years, and while Oman ain’t your system and it ain’t my system and it’s far, far from being perfect or a Western style democracy, there is a palpable pride here in the collective identity of being Omani.”

On some of the flavorful dishes found at a traditional Omani meal: “Kabuli laham is slow-cooked goat in a rich rice pilaf scented with star anise. Musanif djaj, a local specialty, are pan-seared dumplings stuffed with chicken, pepper, ginger, turmeric and onions, and of course there’s Omani bread with honey.”

On the role that Islam plays in Omani life: “As one moves away from the coast and enters the interior, everything changes. This is the country’s more conservative core, its spiritual center. Uniquely, Oman is neither Sunni nor Shia but rather Ibadi, a very old and particularly tolerant nonsectarian form of Islam. This is a distinction we in the West would be wise to notice: Islam is not a monolith, it comes in many forms. Ibadi theology arguably forms the backbone of many of Oman’s codes of conduct. It places value on concepts like politeness, acceptance, unity, and understanding. Perhaps as a consequence of that, the Sultanate embraces grace and tact as a matter of foreign policy.”

On Oman’s stark and pristine desert region: “130 miles south of Muscat, the pavement ends and you hit this: Sharqiya Sands, on the edge of Rub al Khali, the largest sand desert in the world. Once you get up in the soft sand, things change. Everything changes. You change. This is the traditional domain of the Bedouin, who for thousands of years have moved across this harsh, dry, seemingly endless landscape making it their home.”

On the remarkably diverse landscape of a nation that’s barely as big as Kansas: “A uniquely fascinating country. You probably can’t find it on a map. It has incredible beaches, mountains, pristine desert. It practices a tolerant, non-sectarian form of Islam. One of the most beautiful, most friendly, generous and hospitable places I’ve ever been — I’m talking about Oman.”

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