Anthology: Behind the Scenes

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 »

A Preview of Anthology’s Latest Desserts

by: Casey Pukl

There’s never a shortage of incredible things coming out of the kitchen here at Anthology. Led by Chef Todd Allison’s farm to table philosophy, our menu changes often, and the ingredients are always local and fresh. The latest additions to our dessert menu are no exception.

Orange Thyme Creme Brulee

I was a little skeptical about the thought of my favorite Thanksgiving stuffing ingredient being tossed into a creme brulee, but there’s a reason I’m not the chef here. Served along side citrus thyme sugar cookies, this one is a must-have.

When asked how this delicious creation is made, Chef Allison kept it simple. A basic creme brulee recipe is used, and as the cream is scalding, orange zest and thyme are added.

PB & J Souffle

It’s no secret that I’m an absolute sucker for the souffles that come out of our kitchen. If my waistline and wallet could afford it, you’d bet that I’d be eating a souffle a day.

Anthology’s latest addition to the dessert menu is a welcome trip back to the days of elementary school, except this one is even better. You don’t even have to cut the crusts off! To eat it, poke a hole in the souffle and pour the house-made mixed berry jelly inside.

Stay tuned for more menu additions in the next few days! I’ll give you a hint— pineapple upside down cake might be on the way along with a mac and cheese with a certain pork product that might leave you ‘acon for more. Too far of a stretch, or did y’all catch my drift?

An Interview with Javier Colon

by: Casey Pukl

The title of this post really should’ve been “Javier Colon: Just As Rad As You Thought He Was On TV”. Not only can he sing, play guitar, and write incredibly moving songs, but he also has a great sense of humor and an overwhelming gratitude for where he is today. His latest album, Come Through For You, is receiving great reviews, and is a welcome progression for this acoustic soul singer/songwriter. This week, I had the chance to chat with him about his experience on the show, where his inspiration comes from, who he listens to, and his bromance with “The Voice” coach, Adam Levine.

CP: Tell me about how you found out about “The Voice”, and what that whole experience was like for you.

JC: I found out about it through my manager who got an email about the competition going on. And at first, I was like well, they’re not going to let me do that because I had a previous deal with Capitol Records, so I assumed I wouldn’t be eligible. But my manager inquired about it, and found out that I actually could do it, I just couldn’t have a current record deal, which I didn’t. So it took a little coaxing for me to want to do it, but I ended up thinking it would be a good thing for me to do it, so I went out for the audition, and here we are.

CP: It seemed like they gave you a lot of freedom to really do your own thing as an artist on the show as opposed to things like American Idol and some of the other singing competitions. Do you feel like you were really able to represent who you truly are as an artist on the show? Read the rest of this entry »

An Interview with Goapele

by: Casey Pukl 

It’s hard not to love Goapele— especially now that she’s back with her first new studio record in 6 years. Her latest release, Break of Dawn, finds the same Goapele that we all know and love all grown up. Read on to find out what she’s been up to, what inspired her latest record, and what she’s most looking forward to about coming home to Anthology!

CP: “Break of Dawn” is your latest record! Let’s talk about it!

G: Yes! I’ll definitely be doing some new material from the record with my band at Anthology! 

CP: Awesome! What inspired the record? I know it’s been a while!

G: I slowed down for a little while and started a family. I let the recording process be a little more organic. So it was about 5 years since the last album, and I just really wanted to put something that I really felt out there for listeners to hear. Some of it talks about some of my feelings and thoughts over the past couple years, and some of it drifts off into fantasy world and borrows other people’s stories. I wanted that to come across in the music. Music wise, I just wanted it to feel good and feel right. Read the rest of this entry »

How to Choose, Prepare, and Drink Them!

by: Casey Pukl

I used to buy artichokes at the grocery store all the time. My mother used to use artichoke hearts in salads all the time, and my friend’s parents used to make them for dinner. I knew I liked them, and I knew there was a way to make them taste good.

However, I had absolutely no idea what to do with a raw artichoke. I didn’t know how to choose good ones, prepare them, or hell, even where to store them! Thankfully for me, I now work at Anthology, where our kitchen was more than happy to oblige when I asked what to do!

When choosing artichokes, Sous-Chef Kristen Williams recommends looking for ones that have solid, bold coloring. This indicates an artichoke with stronger flavor and higher nutrient content. The leaves should be tight— they should not look like they’re blooming.

The most traditional and simplest way to prepare an artichoke can be done in a few simple, but somewhat time-consuming steps: Read the rest of this entry »

An Interview with Chante Moore

by: Casey Pukl

Soulful R&B singer, Chante Moore, might not have a man in 2012, but she sure is fired up for her career. Recently off her split with Kenny Lattimore, Chante Moore is feeling energized and ready for a great year. I got the chance to catch up with her this week to talk about her upcoming show at Anthology on Sunday, the new album she’s working on, and what her plans are for the new year.

CP: You’re working on a new album right now, and I’m dying to talk about it! 

CM: (Laughs) I am! I’m going to do a couple of new songs from it on Sunday when I see you all. But the new album is still forming. There are still some more songs that I want to write to get the best of what’s inside of me, but I really am excited. There are things that I cannot talk about that I can sing about. That’s the most important thing to me. There’s so much that could be said that won’t be.

CP: Is this album more gospel, soul, jazz, everything?

CM: I think it’ll be more soulful than gospel for me. If there is anything that sounds gospely about it, it’ll be the lyrical content, but not necessarily the sound if that makes sense. I might write about something. To me, love is God, and God is love. When I have love with a man, it’s rooted in that and that respect and that value. It keeps that respect and value to me even if God gives me the love for the person I’m going to spend a life with.

CP: What inspired you to do this record? I know it’s been a little while since the last one. Did you take a bit of a break? Read the rest of this entry »

A Preview of Chef Todd Allison’s Valentine’s Day Menu

by: Casey Pukl

There are few things in this world more romantic than a good meal. Add a Sinatra tribute show by the one and only John Vincent, a chance to have your message of love read on stage, and the warm ambiance of our dining room, and you’ve got a winning Valentine’s Day that you’ll share for years to come.

Chef Todd Allison has prepared an absolutely stunning three course dinner menu for this special event.

For the first course…

Diners can choose from two classic options— the soup or the salad. But these aren’t just any old soup and salad. Chef Allison has designed these options to be flavorful, yet light. The first option is a classic Baby Romaine Greek Salad.. This salad contains olives, tomato, Feta cheese, Pequillo pepper, cucumber, and is topped with a champagne vinaigrette. This is a great light start to a meal that progressively turns to deeper flavors.

The second option is a Braised Tomato Soup served with grilled Baja prawns and a cilantro aioli. The cilantro keeps this soup feeling light, and doesn’t over power the palate for the rest of the meal.

For the second course…

These three entrees were designed with romance in mind. Light, yet rich, each entree is savory and delicious, but not too filling or intense. Pair these with a glass of red (and be aware that not only does the alcohol relax you faster than a foot rub, but the resveratrol also stimulates blood flow), and try and resist the urge to make out with Chef Allison. You think I’m kidding now, but wait until you try them.

The first option (and recent star of the show here) is one of our most popular menu additions, Pan Roasted Sea Bass served with baby carrots, English pea quinoa, and sherry butter. Did I mention that the Omega 3′s in the fish help stimulate the production of libido enhancing hormones?

For the vegetarians, we have a Butternut Squash Ravioli served in a sage brown butter sauce with wilted spinach and turnips. These raviolis will melt in your mouth, and leave you perfectly satiated.

For the meat lovers, our Grilled Tenderloin of Beef is a must-have. Served with white asparagus (which by the way, is an aphrodisiac), shallot and potato hash, and a Bordelaise sauce, this one is a home run.

For the third couse…

Who doesn’t love dessert? I hope you left room for these two winners.

Red Velvet Cake. If there’s one day out of the year to splurge and have this, what better day than Valentine’s Day? Chef Allison is serving ours with a vanilla creme anglaise and farmer’s market fresh berries. Vanilla has been shown to stimulate the nerves of the body, so this one will gear you up for cashing in on that back rub!

The final, and probably one of my favorite options, is the classic Old Fashioned Cheesecake. This smooth and creamy delight is served with toasted mixed nuts (also a great aprodisiac!) and a caramel sauce.

Tickets are still available for this fantastic meal, and please note that several sections of our seating will offer an a la carte menu of these items. More information (and a romantic Sinatra Spotify playlist) can be found below!

Sinatra Favorites

WHAT: Love is in the Air: A Valentine’s Day Tribute to Frank Sinatra
WHEN: Tuesday, February 14, 2012, 7:30 & 9:30pm
TICKETS: $10-$118 Buy Tickets
MORE INFO: Artist Profile