Anthology

Peligroso Tequila Specials

by: Casey Pukl

We’ve got a very special show coming up this Saturday night! Late Night Live is a celebration of some of San Diego’s latest and greatest rock bands. In honor of the occasion, Peligroso tequila will be our exclusive tequila for the evening! Beverage manager, Marc Canzoneri, came up with a few fantastic drink specials for the show that are refreshing and showcase the unique flavors of Peligroso.

Made by a few passionate San Diegan local surfers (and of course best friends) with an affinity for fine tequilas, Peligroso tequila contains no artificial fragrances or color. It is made from 100% Weber blue agave, and is steamed in real brick ovens. The tequila is distilled in copper and stainless steel pots, and then it is then aged in oak whiskey barrels from Tennessee. Peligroso has an alcohol content of 42% as opposed to 40% for other tequilas.

Check out what we’ll be serving up with Peligroso on Saturday night! Read the rest of this entry »

An Interview with Roslyn Kind

by: Casey Pukl

As Don Heckman of the LA Times said, “Forget that Roslyn Kind is Barbra Streisand’s kid sister. She’s too good and too special to have to worry about comparisons.”

From the time Roslyn Kind left high school, it was clear that she was going to be big. Graduating high school with a recording contract with RCA, Kind has gone on to perform in such prestigious venues as Lincoln Center, Carnegie Hall, and every late night show in America. Read on to find out what she’s got on deck for the year!  Read the rest of this entry »

An Interview with Jon Anderson of Yes

by: Casey Pukl

Jon Anderson is one of the most recognizable voices in rock history. Long known as the creative driving force behind iconic progressive rock band, Yes, Anderson is now out on his own playing acoustic shows across the country. Anderson is giving fans a more personal glimpse into his life with his acoustic show, which is also peppered with stories about his life and career. On top of his current tour, Anderson is also busy writing and recording songs for a new album, and he is collaborating with writers and musicians around the globe! Read on to find out more about what Anderson is up to, and what you can look forward to this Wednesday night!

CP: Let’s talk a little bit about what you’ve been up to lately. I know in November you released an album with Rick Wakeman.

JA: I was working with Rick on the west coast in October and November. Then I went to Brazil for three weeks doing some shows down there, then I came home for Christmas— I got in on Christmas eve, put up a Christmas tree, had a lovely month relaxing and writing songs, and now I’m out on the road again!

CP: Sounds like a busy few months.

JA: It’s been a busy time. It’s going to be a busy year coming up, and I’m just happy to be singing and creating and writing and having a great time. It’s a great time to be alive. There’s a lot going on in the world, and music is very good for you. 

CP: I’d love to get into your writing process and how you get started. Read the rest of this entry »

From Root to Stalk

by: Casey Pukl

Ah, celery. Good with peanut butter, cream cheese, hot wings, blue cheese, in stews, or just on its own. There are countless ways to use this crisp and delightful veggie. That’s why celery is this week’s Farm Fresh Pick of the Week! Not only do Chef Todd Allison and Sous Chef Kristen Williams have some wonderful ideas for how to  prepare celery, but beverage manager Marc Canzoneri also has a refreshing cocktail as well (with a name that y’all are going to love)!

First, let’s go into the celery basics. Who knew there was so much to know about this seemingly simple vegetable?

There are three parts of the plant that can all be eaten — the root, the stalks, and the leaves. The root has a similar flavor to the more popular stalk, but has a texture similar to a soft carrot or potato. They can be eaten raw or cooked. The roots also make great chips when thinly sliced and either baked or fried! Celery stalks have a higher water content, and can also be eaten either raw or cooked. The heart of the stalk refers to the inside stalks which are generally softer than the outer stalks. The leaves can be a great addition to a salad.

Read on to find out how to prepare celery three ways, make a delicious beef stew, and Canzoneri’s latest beverage, The Herb-y Hancock! Special thanks go out to loyal Facebook fan, Indra Russel, for her fabulous cocktail name submission! Read the rest of this entry »

An Interview with Glen Marhevka of Big Bad Voodoo Daddy

by: Casey Pukl

You all remember Big Bad Voodoo Daddy from the Hollywood hit movie, Swingers, and fortunately these guys are still going strong. A house favorite, these guys turned Anthology upside down with their infectious swing last time they were here, and this weekend, we’re ready for part two! With two sold out shows, we fortunately found time to catch up with trumpet player, Glen Marhevka, to get the scoop on the band’s latest record, which they’re hoping to get out later in 2012!

CP: I read on the Facebook page that you guys just finished recording a new album!

GM: We did! We did all the band stuff, and now we’re getting ready to mix and master and do all of the artwork and stuff. The music is all pretty much recorded at this point. It’s going to be a little while before it comes out obviously, but it’s recorded.

CP: Can you give us a little preview of what to expect?

GM: It’s definitely going to sound like us. It won’t be anything from out in left field, but it’s going to be a really great album. There’s a bunch of original stuff on it, a few obscure covers on it, and we’re actually going to play a few of the songs live when we’re down there in San Diego this weekend. People can get a feel for what we’re doing now. Read the rest of this entry »