An Interview with Dan Schwartz of Good Old War

by: Casey Pukl

I still remember the first time I heard the song, “Coney Island” by Philadelphia indie folk/rock trio Good Old War. I had just moved to Nashville, TN, and was just coming home from my first show in town. It was a showcase called, “New Faces” at a tiny venue called The Basement. Of the seven acts that played, there was only one I liked, and I can’t even remember what they were called, but I do remember talking to their lead singer outside while he drunkenly chain-smoked. I told him that I enjoyed the band, we chit chatted for a bit (something about the holy powers of the Leslie), and then I asked him the one question I now ask all musicians I enjoy. “Who are you listening to lately?”

[Insert my drunken iTunes purchase of Good Old War’s song, “Coney Island” here.]

Formed by former members of Days Away, Keith Goodwin (GOOD) and Tim Arnold (OLD), and then adding in Dan Schwartz (WAR, get it?), the trio has been soothing audiences across the country with their three-part harmonies and acoustic charm since 2008. Fans of the band have been waiting for their third full-length album since June of 2010, and fortunately they have recently announced that their latest record has been completed. I had the opportunity to chat with Dan over the phone this afternoon about everything from the new album to driving their beloved van and everything in between!

CP: Tell me about the new record we’ve all been waiting for! Read the rest of this entry »

An Interview With Kyler England

by: Casey Pukl

I can’t even express my level of geeky songwriter excitement as I sat down to write this up. This interview really wasn’t a typical interview— it was more of a discussion rather than a q&a. This is what happens when a songwriter tries to interview another songwriter. They geek out about keyboards, sounds, the mutual friends they never knew they had, and what it “feels” like to have songs just pour out of your eyes. OK, so maybe Kyler’s new record Electric Hum didn’t pour out of her eyes per se, but it certainly came from a deep place of inspiration. I mean really, who would’ve thought writing a record would start with a trip home from picking out the perfect house-plant? Seriously— not joking about that. Fortunately, that’s just the kind of inspired writer Kyler England is, and she was kind enough to open up and tell me all about it.

CP: Tell me about recording this album. I know it’s really different from some of the other work you’ve done, so I’m curious how you arrived at this sound.

KE: Getting to this record was a really interesting journey. I’m originally from North Carolina just outside of Raleigh. I never really listened to country growing up, but all of my songs leading up to this always had that alt-country sound. There’s something about the sound of my voice matched with an acoustic guitar that just gives it that extra twang, and while my material isn’t country music, it always had that color. So when I started working with DJ’s on some of the electronica projects, what really surprised me was listening to the final mix. When I heard my voice paired with the tracks, it brought out a completely different color in my voice. It’s like when you wear something blue, and you put something orange next to it, both colors just pop. That was what was happening with the sound of my voice. It really started to “pop” and change colors with the different instrumentation. I was really into experimenting with those electric sounds and my voice.

CP: Did you purposely start writing with the idea that you were going to make a record? Read the rest of this entry »

Chef Todd’s Thai Inspired Take

by: Casey Pukl

Key limes aren’t just for pie anymore— at least not in Chef Todd Allison’s kitchen. These little gems of tartness are currently in season at the local farmer’s market here in San Diego, and Todd has two great suggestions for how to use them that are bound to knock your dinner guests’ socks off. Best of all, he’s got you covered for both dinner and dessert.

Key Lime Marinated Prawn Kabobs

Kabobs are not only delicious, but they look impressive, colorful, and are great for any number of occassions. They can be used as an appetizer or an entree, and since they’re skewered, they work particularly well for large parties where there is no formal seating. To make Chef Todd’s kabobs, you’ll need to start by making your marinade. The beauty of the marinade is that it’s quick, easy, and packs a ton of flavor. You’ll need to juice your key limes first, then add salt, pepper, garlic, cilantro, mint, basil, ginger, fish sauce, and a little sesame oil. Marinate your prawns (peeled and deveined) in the mixture for about two hours.

While the prawns are marinating, you can cut up the additional ingredients for your kabobs. Chef Todd recommends using hearts of palm, green onions, red peppers, and snow peas as the additional veggies on your skewers. Read the rest of this entry »

The Perfect Pairings For Your Holiday Gathering

by: Casey Pukl

Cheeses from left to right: Valedon, Truffle Tremor, & Petit d'Affinois

That’s right, folks, the holidays are officially here. Now that Halloween has passed, the holiday season has arrived in full force. I’ve already seen numerous Christmas commercials, bought a new holiday album (no, it wasn’t the new Bieber one), and started thinking about what I’ll be serving to my friends and family for my upcoming festivities.

I’ve always been a big fan of the classic wine and cheese party for a few reasons. First, it’s always a crowd pleaser. Second, prep and clean up are a breeze. And last but not least, it looks beautiful without hours of DIY crafts and slaving in the kitchen (although for those of you who enjoy the little crafty side, you can always use empty wine bottles as candle holders). The only stress involved is simple: What wine should I pair with what cheese?

Fortunately for all of us, our sous chef, Kristen Williams, and our general manager (and resident wine connoisseur), Warren Phelps have prepared the perfect pairings for you this season. As an added bonus, they’ve provided some great tasting notes for you (which not only make fantastic decorations on your table spread, but they’ll also make you sound like a seasoned pro)! If you’d like to give this set of pairings a whirl prior to your party, be sure to make your way down to Anthology and give them a try, as all are on our new fall menu. Read the rest of this entry »

An Interview With Kenny Neal

by: Casey Pukl

Louisiana seems to breed some seriously resilient folks, and top notch musicians at that (the food there is just a bonus). I had the pleasure of speaking with the incredibly talented blues guitar master, Kenny Neal, this morning. Over his nearly forty year career, Neal has achieved numerous accolades, including Grammy Award nominations, several Blues Critic’s Awards, and most recently, an award for Album of the Year. But it’s not all smooth sailing for the blues great. Having put his career on hold to battle hepatitis C, and losing three family members in a single year, Neal is a survivor in the truest sense. If you ask him how he survived, he’ll credit the strength of his family; but if you ask me, I think they put something in the po-boys.

CP: How did you get your start playing music?

KN: You know, some people can give you an age or a date or a moment, but I honestly can’t remember. I grew up in a household of music. I don’t ever remember it not being around. My Dad was a musician, you know. He grew up as a country boy, and when his Dad passed away, my Dad took all of his farm tools and put them out to the curb. (Laughs) He played the harmonica, and I just always remember playing. My dad and I played together all the time.

I guess I really got my career started in the mid 70’s. My Dad started playing in the 1950’s, and Buddy Guy was his guitar player until he left to play with Muddy Waters. In ’76, Buddy Guy returned the favor to my Dad, and I went out there and played with him for about 8 years. It was really great. I got to play with all the greats, and I used to call my dad and say, “Guess who I met today?” It was just a really neat start.

CP: You can’t ask for much more than that.

KN: No, you definitely can’t. I had a great start.

CP: So I’ve heard that you play quite a few different instruments. Read the rest of this entry »