Anthology

Colorful Ideas for Your Out of Towners

by: Casey Pukl

As of five o’clock tonight, the holidays will be in full swing! Being the procrastinator that I am, I of course saved my grocery shopping until the very last minute. Having a house full of people this weekend, the only thing left to plan is breakfast. I know many of you will find yourselves in the same position. I’ve got an amazing Christmas Eve dinner planned complete with appetizers and desserts, cocktails, cookies galore, but what happens when eight people wake up in my house following the festivities?

Chef Todd to the rescue! For this week’s article, it’s all about breakfast, and things are going to be a little bit different this week. Instead of just one farm fresh ingredient, we’ll actually be using several. Beverage manager Marc Canzoneri and Executive Chef Todd Allison have teamed up this week to give you two easy brunch menus that are sure to please everyone! Read the rest of this entry »

An Interview with Dave Mason

by: Casey Pukl

Being an oldies radio junkie, Dave Mason’s music has long been a part of my life. I can still remember singing “Feelin’ Alright” in my dad’s truck, and later cursing his name in college as I tried to transcribe the guitar part in “We Just Disagree” (more on this toward the end of the interview). Mason is an icon in rock music. He’s a founding member of the band Traffic with Steve Winwood, an incredible guitar player (who doesn’t read music), and one heck of a hit-maker. I was fortunate to have the chance to speak with him this morning to discuss his recent happenings including his new acoustic set, how he’s adapting to changes in the music industry, and the charity he’s help found that assists veterans.

CP: What have you been up in to 2011?

DM: I’ve mostly been touring this year with the band. Towards the end of the year, I started touring this acoustic show with my guitar player, Johnne Sambataro. It’s been really fun to do, and I thought it would be cool to switch it up and do something new.

CP: Have you been recording and writing at all this year?

DM: I’m always doing something. I’m always playing around in my home studio now, but I don’t think I’ll ever release another record— not with the way the industry is right now anyway. But I’ll be releasing stuff through my website. We’re redoing the site right now, and I’ll be adding some new things as we go.

CP: You hit right where I was headed. I’ve been talking to so many artists lately who have been in this business for decades about how technology has changed the way they conduct business and record.

DM: It’s not the technology so much as it is the lack of radio. There’s nowhere to promote and get the airtime. There are no more national radio formats. The internet just gives you another way to access the information. Well, I guess it also allows… well… to be quite frank, it allows mass theft, really. But the radio problem is the weakest link in the whole thing right now. 

Read the rest of this entry »

An Interview with Scars on 45

by: Casey Pukl

It’s hard to believe some of the stories that come out of the mouths of the members of indie rock powerhouse Scars on 45. Their journey is one that will leave you laughing, scratching your head, and wishing you had the same luck and raw talent. I had the pleasure of sitting down with the band when they came to play Jingle Ball last week, and I couldn’t be more excited for their return in February. Not only is the band super talented, but they’re also five of the most funny and friendly people I’ve ever encountered. Sitting down to chat with them felt like having Christmas dinner with a big family. There was a lot of love, laughs, and more than a few wise cracks. Sit back, fire up the video, and get to know the band.

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An Interview with Maile

by: Casey Pukl

Maile Souza Bridge knew one thing growing up— she loved to sing, and she was damn good at it.

But the world works in mysterious ways, and for much of her life, Maile had her musical talents on the back burner. Maile says, “I grew up in a house full of music. My mother was a singer, and I quickly realized that I could sing.” She learned to play the piano and the ukulele as a child, and eventually went on to study piano at San Diego State University.

It was there that she struck up a close friendship with singer/songwriter Tom Waits. Following her time at SDSU, Maile went on to model and act throughout the 70’s and 80’s. It wasn’t until years later that she returned to her true passion— singing.

“I always loved to sing the most,” she says. When asked about her decision to make her latest record, she says, “I finally just decided to do it. It was time. So I started the process. I’ve got some really high caliber musicians in my band, and Peter Sprague is just such a genius. Sometimes I just can’t believe how masterful he is.”

Her debut album, A Memoir In Music, features songs that she holds close to her heart. The result is an eclectic mix of pop, rock, jazz, blues, and Hawaiian music that showcases the life-long vocalist’s versatile voice.

“When I started choosing songs, I chose ones that I really truly love. The album features songs from all eras. ‘Poetry Man’ was one of my favorites by Phoebe Snow in the 70’s. I’ve always played this simple version of it on the piano. It’s one of those songs that’s just perfect for my voice., and I’ve always loved it. And then there’s also a Joan Baez song on the album called ‘Love Song to a Stranger’. I love Joan Baez. I think of her as a mentor. I was always trying to sing her songs and sound like her. I’ve always been very passionate about her, and that is reflected on the album.” Read the rest of this entry »

The Perfect Holiday Meal Ingredient

by: Casey Pukl

The holidays are officially upon us. It’s getting down to crunch time. Just next weekend, none of us will be able to escape the sea of red and green decorations, Santa hats, twinkling lights, mountains of wrapping paper, the comforting sounds of Nat King Cole, or the stresses of hosting the big celebration.

Holiday entertaining can feel overwhelming— you’re trying to decorate the house, plan the menu, grocery shop, find wine pairings, prepare the food, the list just goes on. Fortunately for all of us, Chef Todd has come along to simplify the day with a tasty and festive menu that requires minimal prep, food shopping, and stress! We’re talking about beets this week!

Golden or crimson, these root veggies are the perfect addition to any holiday meal. Not only are the colors gorgeous, but they are easily used in both sweet and savory recipes.

Chef Todd suggests starting off your meal with a Golden Beet Carpaccio. Start off with some thinly sliced golden beets on the bottom of the plate. You can also use some red ones if you’d like. Then place some baby greens, or arugula, or even spinach on top of the beets. Top with walnuts, a little goat cheese, and some vinaigrette. Chef Todd usually uses a goat cheese vinaigrette, but you can also use a different one of your choosing. It doesn’t get any easier than that!

Pair this dish with a sparkling wine. Warren’s Pick: Roederer Estate, Brut Rose, Anderson Valley, NV

For your main course, Chef Todd suggests a Roasted Pork Loin on a bed of cubed red and golden beets, halved brussel sprouts, cubed red potatos, onions, and herbs. Season with a little salt and pepper, and add a few thinly sliced beets on top of the loin. Cook the loin to an internal temperature of about 150 degrees F, and then remove it from the oven and let it rest. The meat will continue to cook once it is removed from the oven, and will be ready between 155-160 degrees F.

Pair this dish with a creamy textured Chardonnay. Warren’s Pick: Nickel & Nickel, Nappa Valley, 2009

For dessert, what could be more festive than a Red Velvet Cake? Chef Todd recommends following a recipe that uses beets instead of red food coloring for a unique and rich flavor. One recipe he recommends is this one: 1920’s Original Waldorf-Astoria Red Velvet Cake. Not only is the color astonishingly rich, but the earthy flavor of the beets complements the cocoa perfectly.

Pair this cake with a Syrah (trust us on this one). Warren’s Pick: Earthquake, Lodi, 2006.

Stay tuned for nest week’s post, where Chef Todd and beverage manager, Marc Canzoneri help you navigate brunch for your overnight guests.