Chef Brian Aaron, Part Two: Cooking for Anthony Bourdain and a love of mascots

On Friday, chef Brian Aaron talked about his culinary career before Tannin, and tomorrow, he’ll provide the five keys to a successful tailgate. Today, he shares the brief — but outstanding moment — he had with celebrity chef Anthony Bourdain as part of a Q&A that Fat City conducted with the executive chef at Tannin Wine Bar & Kitchen.

What are you culinary inspirations? It’s about what season I’m

in. When I say season, I don’t mean time of year. Right now, we just

opened up soft shell crab season. The wallpaper on my restaurant

computer is a guy holding soft shell crab and a pair of scissors. I

really like them. When I go out to sushi, I’m going to order a spider

roll. I know I’m going to have to order one of those. I love the

textures, the crunchiness, the guts.