Snacky Tunes

Leslie Merinoff is the co-founder of Matchbook Distilling Co. in upstate New York. This small batch, bespoke distillery comes with the intention of coaxing spirits into being from the ground up. Art d’Ecco joins us to talk about his new record, In Standard Definition. A concept album about entertainment. Like channels on an old television set - each song presents an episodic look into this world, our obsession with celebrities and the power they hold over us.  Joining forces with producer/engineer Colin Stewart (Black Mountain, New Pornographers, Destroyer) in ocean-side studio The Hive, In Standard Definition sees d’Ecco packing his heftiest punch yet. Through Stewart’s vintage set up, a decoupage of authentic sounds was recorded to 2-inch tape on a 50- year-old console, forming a musical reflection of the era it evokes. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stor

We check back with New Orleans hero Devin De Wulf, who we met last year through his efforts of Feed the Front Line. He catches us up on his teams’ year of activism and new efforts. His new focus (of which there are many) is Feed the Second Line, which focuses on elders in the community, and Nola Bean Coin, a local currency to save the Big Easy’s favorite watering holes. https://www.feedthefrontlinenola.org/https://www.feedthesecondline.org/https://nolabeancoin.com/Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by

Greg & Darin were invited to sit down with Print: A Bookstore to chat about their book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon). They were joined with writer & restaurateur  Briana Volk, to talk about food, music and share some insights from putting the book together.  Check out Print: A Bookstore for more of their events and see one of American’s coolest independent bookstores. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.See Privacy Policy at https://ar

International Pizza Consultant and longtime friend of the show, Anthony Falco, stops by for a hang. We talk about his career, which has taken him from Brooklyn to all over the globe, discuss what makes a great white pizza and get the skinny on his brand new cookbook, Pizza Czar.In the second half of the show, we dig into our archives and revisit one of our most favorite live in-studio performances of all time. In 2013, Pam Autuori and Jacob Schreiber, better known as the Brooklyn duo, XNY, dropped by the studio to play us songs from their debut album, Orange. (They also brought us some really delicious ribs.) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering d

The Mediterranean Dish is the leading online resource for cooking spanning the breadth of the Mediterranean region, from South of Europe to North Africa and the Middle East. Suzy Karadsheh, a native of Port Said, Egypt, now living in Atlanta, launched the Mediterranean Dish inspired in part by her mother’s Egyptian cooking and her mother-in-law’s Levant-style cooking. She initially began the project as a hobby documenting her recipes for her American-born daughters before launching the site in 2014. The Mediterranean Dish now features more than 600 recipes and videos.Since 2016, Salt Lake City’s Cinders has been building a solid following with their infectious indie pop rock. Comprised of three best friends – Montana Smith (vocals/guitar), Adrian De La Cruz (bass) and Brad Bennett (drums) – Cinders draws inspiration from the likes of the Front Bottoms, Grouplove and Twenty One Pilots. The band gives us a live performance, which includes “Growing Up,” the first single from their new album dropping later this y

This special episode is a live recording of the World's Biggest Family Meal, a global hospitality gathering supporting the food industry. We joined WBFM’s founder and host, Leiti Hsu, in a lively conversation with Lara Gilmore and Chef Massimo Bottura about music, food and the couple’s important work with their Food for Soul project. Food for Soul is currently building Refettorio Harlem, and we encourage you to please lend your support to the cause.For the musical portion of this episode we tap into our archives. We originally had DRAMA on the show back in the summer of 2018. The Chicago R&B / dance duo composed of producer Na’el Shehade and vocalist Via Rosa regaled us with stories of how they collaborate on both making music and building restaurants. (Via’s a chef and Na’el is a restaurateur.) DRAMA recently dropped a new single with Gorgon City called “You’ve Done Enough.” Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It f

Our hearts are heavy with the loss of our friend Jason Disu. We met Jason through Midnight Magic. He was an immensely talented musician, and just an incredible human being. He will be missed. We’re dedicating this show to him with an archived performance from Midnight Magic in our second half.We open the show with Chef Rashida Holmes of Los Angeles’ acclaimed Bridgetown Roti. Rashida was a restaurant sous chef before the pandemic devastated the hospitality industry. Needing a pivot, she dug into her Bajan roots and launched Bridgetown Roti, which serves a variety of Caribbean dishes inspired by Rashida’s family. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by orderin

William Bradley is an icon of Southern California dining. His restaurant Addison is San Diego’s only Michelin-starred restaurant, and since 2006 it’s been wowing guests with its elegant degustation menus, high touch service and epic end-of-meal cheese cart. Like many chefs enduring the pandemic, William’s had to repeatedly close and reopen, pivot to takeout and devise a whole new plan for outdoor dining, but fortunately, he and Addison are still standing and still serving. Our musical guest, singer and composer Moira Smiley, has performed all over the world alongside the likes of Tune-Yards and SOLAS. Moira’s also renowned for her choral arrangements and compositions with work that can be heard on feature film soundtracks, TV programs, radio and on more than 70 commercial albums. Her vocal group, moira smiley & VOCO just recently dropped the new album, In Our Voices, and she stops by to give us a live listen. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at

Noble Rot magazine hit shelves in 2013, and nothing has been the same in the world of wine writing ever since. Irreverent, informative and just good fun, amongst Noble Rot’s pages the boundaries between gastronomy and the creative arts often melt away, and you’ll find stories like a compare-and-contrast tasting of French and California wines with Brian Eno. Dan Keeling, the magazine’s co-founder, joins us for the first half of the show to share with us Noble Rot’s new book, Wine from Another Galaxy, an all-encompassing guide to all things wine. Brooklyn songwriter and multi-instrumentalist Adam Schatz is an active member of Man Man and Father Figures, and has also recorded with Vampire Weekend and Those Darlins. In 2011 he started the solo project Landlady, and has since released three full-length albums. There’s a new Landlady album on the way, and Adam stopped by to play us some songs. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the wor

It’s that time of year again. We catch up with our dear friend, the legendary Michael Whiteman -- a.k.a. “the dean of restaurant consultants” -- who gives us a breakdown of his annual food and beverage trend report. The ongoing pandemic certainly has left the hospitality industry reeling, and Michael provides his insights into its long-term and short-term effects. Michael is the co-founder of the pioneering hospitality consulting company, Baum + Whiteman LLC, renowned for creating two of the world’s highest grossing restaurants, more 3-star restaurants than anyone in the United States and numerous international food, hotel and related concepts.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtap

Alan Delgado first hit the stoves as a kid in El Paso, TX, by teaching himself how to cook vegetable-centric dishes when his mother fell ill. He would eventually work in some of the best kitchens in Austin, including being Sous Chef at the critically acclaimed Mexican restaurant, Comedor. In 2020, during the pandemic no less, Alan moved to New York to become Director of Recipe and Development with Via Halcon Hospitality, the group behind Greenpoint’s Michelin-starred Mexican hotspot, Oxomoco. He now helms the kitchen at Oxomoco’s sister restaurant, Xilonen, where he’s wowing diners with his plant-based, sustainable fare.We drop into our archives to revisit a 2019 L.A. hang and live performance from post-punk quartet the Pantheons. Hailing from Compton, the group was one of a slew of young bands lighting up the local music scene. They gave us a spirited set at Dangerbird Records’ studio in Silver Lake.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores a

We open this all L.A. show by cruising down Ventura Boulevard in Sherman Oaks to pioneering restaurant, Anajak Thai. Justin Pichetrungsi is Anajak’s second-generation chef-owner, having joined his family’s nearly 40-year-old business a few years ago. Since coming onboard, Justin’s updates to the menu, which include adding a taco night and stellar list of natural wines, have made Anajak the buzziest Thai restaurant in the Valley.  Musical guest singer-songwriter Henry Hall has been known to weave a good bit of humor into his work, and perhaps that’s no surprise given his parents are comedians Julia Louis-Dreyfus and Brad Hall. Henry’s dreamy pop sound first caught everyone’s attention back in 2016 with the release of the single, “Frenemy.” Since then he’s played The Tonight Show with Jimmy Fallon, and released his first full length album, Neato.. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs

Last May we met up with Chef Ned Baldwin at Los Angeles’ premier culinary bookstore, Now Serving. At his NYC restaurant, Houseman, Ned’s earned high praise for his seasonal cooking, and simple, yet elegantly crafted, dishes. He dispenses his techniques and tips in his new cookbook, How to Dress an Egg, and it’s the subject of this special episode. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#d

East Village sushi newcomer Rosella skews the common practice of importing fish from Japan, opting instead to source from local and regional waters in an effort to minimize its carbon footprint. The restaurant is also home to the talented trio of Chefs Jeff Miller and Yoni Lang, who were previously head chefs at Austin’s critically acclaimed, Uchiko, and beverage director and wine expert, TJ Provenzano, formerly of Brooklyn Oenology. We catch up with all three and find out what the new restaurant’s ride has been like so far. We’re excited to welcome Brooklyn-based singer-songwriter Jocelyn Mackenzie back on the show. When she last visited in 2013, Jocelyn was making beautiful harmonies as one-third of the indie-folk trio Pearl and the Beard. She returns now to share with us her solo debut album, PUSH, which was written entirely for string quartet, and envisioned as “a chamber pop homage to healing through radical self-love.”Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on

We’re excited to have chef and restaurateur Dale Talde back on the show. We’ve followed Dale’s career for many years, and he was one of the very first contributors to our book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. He stops by to talk about Goosefeather, his critically acclaimed modern Chinese restaurant in Tarrytown, NY, and shares what it’s like returning to the show Top Chef once again for its upcoming 18th season.Musically, we dig through our archives and revisit a July 2016 hang with Philadelphia’s OddKidOut. At the time he was just 20 years-old, and was co-creator of FACT Magazine's #FACTInstaBeats Instagram series. OddKidOut’s brand new single, “Moon Walk,” is out now. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated

Showcasing Los Angeles’ incredible women-owned restaurants, the Regarding Her festival (RE:Her) takes its inaugural flight on January 21. The 10-day event features a roster of 100 participating restaurants from all across the sprawling metropolis, and is a spectrum of the city’s diverse cuisines and eateries. Lien Ta, of All Day Baby, and Heather Sperling of Botanica, are two of RE:Her’s nine founding members, and they give us the rundown of how the festival came to be and what you can expect to see on the menus.The immensely talented and fun Annie Hart has been on our show as both a solo artist and with her band Au Revoir Simone. In honor of the recent release of the soundtrack album for the film Banana Split, which Annie scored, we popped into our archives to pull out a 2015 live performance by her in our Brooklyn studio. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal st

Though he’s only been in the industry for a relatively short period of time, Keith Corbin has already established himself as a talented chef to watch. As the Executive Chef of Los Angeles’ Alta Adams, he’s been garnering wide acclaim for his creative California soul food cooking. We catch up with Keith to talk about preparing meals for his family growing up in Watts, his approach to the menu at Alta Adams and what it’s been like trying to stay afloat during a global pandemic. Keeping things Angeleno, we revisit a 2019 Dangerbird Records’ studio meetup with Brazilian singer-songwriter Samira Winter and her eponymous band, Winter. After Samira and Darin commiserated about their college days in Boston, she and her crew give us a listen to some lovely dream pop. Check out Winter’s latest album, Endless Space (Between You and I). Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal s

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. This pandemic plagued year has certainly reminded us of the importance of maintaining perseverance and hope. No other city is more imbued with that never-out-of-the-fight spirit than New Orleans, and it seemed fitting to conclude our tour there. Sitting down with us for a poignant discussion on music and food being beacons of light during difficult times were Chef Nina Compton of Compere Lapin and Bywater American Bistro; Ben Jaffe, Creative Director of the Preservation Hall Jazz Band; and Jacqueline Blanchard, owner of Coutelier NOLA who also co-hosted the event.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal reci

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our London visit really had us nostalgic for those good ol’ days. Generating that fuzzy warm feeling were a trio of longtime Snacky Tunes pals, Chef Isaac McHale and Daniel Willis, co-owners of the Clove Club, Luca and Two Lights; and musician Al Doyle of Hot Chip and LCD Soundsystem. In addition to reminiscing about past hangs, we talked about the intersection of music and food along with holiday traditions. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your lo

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our most international meetup spanned three of Earth’s hemispheres and 14 time zones. It was an India and Brazil hang with Chef Pooja Dhingra of Le 15 Patisserie + Cafe and singer-songwriter Lisa Mishra, who were both in Mumbai, and Chef Manu Buffara of Manu who joined us from Curitiba. Anjali Batar, founder of Food Talk India, graciously co-hosted. These incredible women had a lively roundtable discussion on using food and music to break through stereotypes and barriers. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up you