Since it's Saturday when not many read this blog (hell, not many people read this blog anyway) I thought I would deviate even further from food than I usually do and get into music. Music has changed/saved my life so many times, whether I was playing it or listening to it. From practicing Happy Birthday on my saxophone in the barn to play for my mom, to lugging the same saxophone up to 135th and Convent Ave in NYC to the High School of Music & Art, to dropping out of said high school at 13 to make my living playing punk rock at CBGB's and Max's Kansas City, to singing in SF in the late 1980's, to playing alternative country in Chapel Hill, NC in the early 1990's, to the present when most of my playing of music involves playing the internet radio, mostly WXYC
I've added a new TypeList, Inspirations, which lists some recent favorites. Most of what the GM and I have been enjoying of late has been from Scotland, to the point that we joked we should move to Glasgow just for the music. However, the much-loved Delgados have broken up and the GM isn't as wild about Idlewild so....
I was impressed lately by Marcus Samuelsson of Aquavit and Riingo talking about drawing inspiration from rock music. You rarely hear about the connection between cooking and music except perhaps from Charlie Trotter. And mostly when you do it's in the context of jazz or improvisation. Which is fine, the similarities are there and I listen to plenty of jazz but it's really pop and noise which transports me. When I was a kid it was Beethoven, now it's more likely to be Carla Bozulich. The similarities between playing music and cooking are for me that you get to create something and get instant feedback.
Anyway, I'm thinking about trying to "interpret" some of my favorite music on the plate, like those experiments where chefs have done similar things with paintings or sculpture. How pretentious can I get. The difference though is I don't know that I'll announce it as such. It'll just be a good dish. How to go about it is another question. I could be literal and use a springboard like Geraldine Fibbers' "Marmalade", or clever like going from Idlewild's "Roseability" with its Gertrude Stein reference in the chorus to my choice of recipe from the Alice B Toklas cookbook, or completely free form and obscure like listening to "Grasshopper King" from my friend's band Surface of Eceon and trying to put the feeling on the plate.
I usually try not to listen to much music at work because my taste is all over the map and some of it is really obnoxious. I'd like to keep my crew. But it's a necessity for my sanity and creativity.