Anthology

The Perfect Summer Pasta

by Casey Pukl

Boiled, steamed, or even juiced, broccoli is one of my all-time favorite vegetables. It has everything you could ever want in a vegetable— a crunchy stem, soft top, and it looks like a miniature tree! Can you say cute?

This member of the cabbage family is great for stir frying, steaming, roasting, you name it. Rich in vitamin C and calcium, it’s no wonder these tiny trees were the ones my parents most often served up. There are also anti-viral and anti-bacterial compounds found in broccoli that can help keep illnesses and infections at bay. Who knew that eating something so delicious could keep you in such great shape?

This week, Sous Chef Kristen Burman and manager Warren Phelps have designed the perfect pairing for dinner. Read on to find out all about it… Read the rest of this entry »

An Interview with Keiko Matsui

By Casey Pukl

One of the great Anthology fan favorites is contemporary jazz pianist, Keiko Matsui. Her energetic show ranges from straight ahead jazz to ambient world music and everything in between. Her last show here was following the release of her latest record, The Road… in which Matsui explores the never ending journey through life, discovering that the road does indeed go on.

I had the chance to catch up with her to discuss what she’s been up to since we last saw her in November, how she approaches writing music, and just why Anthology holds such a special place in her heart. Read the rest of this entry »

An Interview with Rachel Platten

by Casey Pukl

Songstress Rachel Platten is celebrating a very important milestone in any musician’s career— she’s embarking on her first ever headlining tour. After opening for artists like Regina Spektor, Ziggy Marley, and The Strokes, it’s been a long awaited accomplishment.

Platten’s latest tour, “53 Steps,” comes with a unique picture campaign that encourages her listeners to see the world right outside their door a little differently. Read on to find out what Platten is most looking forward to about returning to Anthology, what inspired her “53 Steps”, and just how writing with her drummer has changed her music… Read the rest of this entry »

An Interview with Aaron Redner of Hot Buttered Rum

By Casey Pukl

The Hot Buttered Rum String Band is one of the most energetic and eclectic bands I’ve heard in a while. A fusion of Americana, bluegrass, rock, jazz, and more, these guys sure know how to make a girl dance.

I had the chance to catch up with fiddle master, Aaron Redner, last week, and got the scoop on what the band has been up to! Read on to find out what their “new sound” is all about, what the guys are listening to lately, and just why they take their trips to San Diego so seriously! Read the rest of this entry »

A Perfect Spring Cocktail & Leg of Lamb Recipe

by Casey Pukl

This delicate member of the mint family (Lamiaceae for all of you scientific folks) has long been used in various cultures for cooking. From sweet to Thai and lemon to holy, the varieties of this herb seem endless. This week, Sous Chef Kristen Burman and manager Marc Canzoneri have two delicious ways to utilize this spring favorite!

Roasted Boneless Leg of Lamb
Israeli Couscous, Spring Vegetables, Basil Pistou

Nothing says “Spring” quite like a perfectly cooked, thin sliced, roasted leg of lamb. Tender and juicy, there’s nothing better.  Fortunately for us, Kristen Burman not only knows how to cook the perfect leg of lamb, but she also really knows how to dress is up. This week’s Farm Fresh recipe is a very special rendition of the classic roasted leg of lamb that Burman serves up with some couscous, fresh spring vegetables, and of course our farm fresh ingredient— basil.

Kristen starts this dish by making the Basil Pistou that will be served on top. “Pistou is essentially the French version of the classic Italian pesto, it just doesn’t have pine nuts,” explains Burman.”

Basic Pistou Recipe:

1 clove garlic, chopped
1 cup basil leaves (fresh), packed
1/2 cup grated Parmesan
2/3 cup extra virgin olive oil
Salt and pepper to taste Read the rest of this entry »