by Casey Pukl

Anthology’s food has always been about simple reinventions of classic flavors and dishes that are sure to please. Our latest venture, lunch, will be no different. Executive Chef Todd Allison and Executive Sous Chef Kristen Williams have come together to create the perfect menu for your mid-day meal. Oh, and did I mention the cookies? Yes, there will be plenty of cookies for all, but more on that later.

The Deconstructed Wedge Salad
Pancette Lardoons, Crispy Red Onions, Blue Cheese Dressing

Start your meal off with one of Anthology’s signature salads, The Deconstructed Wedge. A mainstay of our dinner menu, this salad is one of our favorites. The wedge salad has long been a favorite for Chef Todd Allison. “It’s one of my favorite dishes to order, and always has been,” he says. “When I think of the perfect complement to a steak, the wedge is it. Whether I’m watching Sunday Night Football or I’m out to dinner at a steakhouse, it’s a staple.”

This salad tastes just as stunning as it looks. With flash fried onions and creamy blue cheese dressing, this wedge is one for the foodies. Pancetta lardons give this salad an additional savory, salty edge, and sliced cherry tomatoes add a lightness.

This salad is great as both an appetizer or as your main meal. You can add shrimp, calamari, chicken, or steak to turn it into a protein packed lunch for the busy business person who looks to be full, but not stuffed and falling asleep at their desk come 3 o’clock! Plus, who doesn’t want to eat something that looks this gorgeous on our patio with an amazing view of the city?

That’s what I thought. Moving on to another tasty reinvented classic…

The Reuben
Thin Sliced Corned Beef, House Made Sauerkraut, Thousand Island Dressing on Grilled Marble Rye

Being an East Coast native, I have a very soft spot in my heart for the perfect Reuben. Thin slices of corned beef topped with a freshly homemade sauerkraut make this classic sandwich tough to resist. Add to that the delicious signature Anthology pomme frites that it is served with, and you’ll find yourself in sandwich heaven.

“About five years ago, I was working on a James Beard event in New York City when the chef I was working with introduced me to the Carnegie Deli. I had the greatest Reuben sandwich I’ve ever had there, and ever since, I’ve been dying to recreate it. This dish is my interpretation of that sandwich,” says Allison.

Be sure to come down for our special lunch preview week starting May 21st from 11:30 am- 2:00 pm!

by Casey Pukl 

One of the biggest British dance groups of the 1980′s, Loose Ends is celebrating 40 years of music together this year. With hits like, “Hanging on a String” and “Slow Down”, it’s apparent that there’s a great musical chemistry there. Although the trio is not in it’s original form, original members Jane Eugene and Steve Nichol have been going strong on their second time around since 2003.

I had the chance to catch up with Jane Eugene last week and get the scoop on what brought the band back together, how they’ve amassed a whole new crowd of young fans, and just what she’s most looking forward to about coming to San Diego.

CP: What got you guys started on this reunion tour? What brought you guys back together?

JE: We’ve actually been working since 2003, so we’ve been working, but it’s the fact that people want to hear the music. There’s been a resurgence in people being interested in what Loose Ends has done. This will be our 40th year this year. So what we’re doing over here is hanging on the streets, slowing down, watching people, watching you. You can’t stop the rain. Everything that people have gone out and loved and we’re gonna do that kind of a show. We’re not going to do a show where you’re going to hear the songs that you don’t want to hear.

CP: Fantastic!

JE: You sound young. How old are you?

CP: I’m 25.

JE: You’re a baby! How do you know my music?

CP: There’s this awesome thing called Spotify. I get to explore all the good stuff.

JE: I’m gonna go there. I’m gonna go there and check it out. It’s really nice that you bring the younger generation in to be able to hear what we did so long ago.

CP: That’s what I wanted to ask you about. Have you noticed your crowds getting any younger over the years?

JE: Yes. I’ve noticed that there are a lot of people of your age, and that’s been very surprising to me because you’re singing along with the lyrics and I was like, “Oh, you really know this stuff!” It’s really exciting. This stuff is fun because I listen to rap music too you know.

CP: What do you think has made your audience so much younger?

JE: When we used to put songs out, sometimes in England we wouldn’t get as much air play as we would in America, and they would say to us that your music is ahead of its time. And we used to think at the time that was a bunch of you know what. They just don’t want to play it. But when you listen to our music and you can play it now forty years later, it doesn’t have that aged sound to it. Like that was done back in the 80’s. I think it was the way Nick Martinelli produced the track. It had this strange kind of fit that can fit now.

CP: Well that classic R&B sound has made a resurgence, and I feel like the new records sound like your old stuff does.

JE: Even if you go back to Nat King Cole, if you can just play something on the piano, you can produce it any way you want. If you’ve got a beginning, middle, and an end, you can produce the song however you want. Think about those songs, those songs have been out for fifty, sixty years, let alone what we’ve done. So if you’ve got something classic and you can take it away and play it on the guitar, even if it’s a dark tune, you can take it away on the piano or guitar another instrument, you’ve really got something that’s going to last.

CP: It becomes kind of like a standard. Every genre has its standards, you know?

JE: Everybody likes to sing along to something.

CP: Especially when it’s catchy! I know you guys probably write a ton more material than you record and release, but is there any thing in particular that you look for in a song that you can pin down to know yes, this is something we want to put on the record, yes this is a single, yes we want to release this?

JE: Something you believe in. Something that’s relatable. You have to tell your truth. If you tell your truth, it usually relates to somebody else’s. You can’t just go in and manufacture something that’s not real. It doesn’t usually have the same effect.

CP: That’s funny that you say that because I was just having a conversation with a song writer I know in Nashville the other day. He started off trying to write songs that he thought what other people could relate to. And then he started writing songs about his own life and they were so specific in the details, down to what she was wearing, and what kind of car they were driving. He found that people really related more to the specifics of his story than the generalities of what he thought people were feeling.

JE: Because usually emotionally, somebody has been through or been where you’ve been. That’s what is so great about Adele. She tells her story of a horrible relationship on that album. I mean really, I’m sure she’s over crying right now, but what it did is it allowed a lot of other people, through her, to actually get rid of their tears and say, “Yeah that happened to me.” I think that if you tell your story, if you’re strong enough to tell your truth, it’ll relate. Tell your truth, or keep it to yourself. “Hangin” On a String” was about myself and Carl when we were going out with each other. It was about the discourse we had between us. When I look back on it I realize that, “Wow, that was really about us.”

CP: What was that dynamic like?

JE: It’s something you don’t want to do unless you’re young [laughs]. Not something I’d do now— it’s like no, no thank you. We cannot do that. That’s not a good idea. We cannot go out with anybody in the band.

CP: [Laughs] It’s such a classic problem.

JE: You’ve got to love it. The truth is when you’re young you’ve got less of a barrier up. You tend to be more truthful about what’s really going on. We were a lot more open then. When you’re young, you’re vulnerable, and it all comes out.

CP: Tell me a little about what you guys have been working on. I know you’ve got this tour coming up but have you guys been in the studio? What else is going on?

JE: Actually next week I’m going to Florida at the Funk Fest doing a gig with Ledisi, Erika Badu, and Doug. E. Fresh.

CP: That’s a sweet lineup!

JE: And then we’re going to do the same gig again at Funk Fest in Atlanta. I wish I had known earlier I would have put you on my guest list in Jackson so you could have come.

CP: I would have loved that!

JE: Yeah it’s fun. It’s really good. And of course we’re working with you so we’re really looking forward to that.

CP: What are you most looking forward to about coming out to San Diego?

JE: Meeting the people. A different audience makes it a different show every time. That’s the best part about it.

CP: What brought you guys back together in ’03 that made it different this time around?

JE: Well, all the original members are not together. I’m working with Steve who’s an original member. Carl is doing his own thing in England. But what happens is you just get old enough to realize that it’s really about the music. That’s really it. It’s beautiful. Nothing else is that big.

CP: Have you guys been writing new stuff?

JE: Yeah I was in the studio the other day, I won’t say with whom, but it was fun. It was actually fun because for a long time it wasn’t fun when we got back in the studio.

CP: Did you at least keep writing on your own throughout the time you guys weren’t together as a group?

JE: Yeah, I’ve written other stuff because you get to the point you write that much, you can just do it in your sleep. But do you like it? That’s the thing. So right now, I’m writing stuff that I like. You may actually get to hear it soon.

CP: When you write, can you tell me a little about what your writing process is like?

JE: I like to write things as they come. I prefer to write to somebody playing an instrument, whether it’s a guitar or piano, and then you can set it to a track. But I like to hear the chords; I like to hear the freshness of that. And that’s how I’m used to writing. I’m melody based. I hear a melody, go along with it, and then I write the lyrics. Then I put it back and let the producers do with it what they’re going to do.

CP: When you’re writing lyrics, where do you start? Do you get a hook happening first or a story mapped out in your head?

JE: It really happens organically because even when you get a melody you kind of mumble something. And when you actually hear the melody go down, you get a feeling for a certain type of words. If it’s a hook great; if it’s a verse fantastic; it could even be the middle eight. It’s kind of like a jigsaw puzzle in my mind. That’s what works for me.

CP: Do you play any instruments?

JE: I play my voice. The guys are so much better, so I don’t like getting clunky on the piano because what I can play versus what I’m used to hearing is not the same. I play melodies in my head. I can hear melodies all the time. I can hear melodies of other people’s songs.

CP: Is there anyone that you’ve been listening to lately that really influenced you or had a strong impact?

JE: I love a lot of different music for a lot of different reasons. Who was I listening to the other day? I think I was listening to Young Jeezy and Ne-Yo’s track “Forever Young.” I like stuff with a good melody and a good beat. I listen to a lot of different stuff. I like a lot the young music. A lot of people don’t my age, but I tend to like it.

CP: Yeah it keeps you current.

JE: Somebody asked me the other day, “How do you feel about being called ‘Old School’?” I don’t mind. I worked hard to get that title because old school to me means quality. Old school to me means a time when we can go to the studio and get a whole string section because the record companies were paying for it in that day. These days, you wouldn’t even be able to afford to do it unless you were Jay-Z. You know what I’m saying? Old school to me meant we had percussion instruments. We had so much more available to us and we were very lucky because it was at a time when record companies were doing very, very well. Now they’re not selling so many records, so you have to turn that stuff as cheaply as possible. I think old school were the days when somebody could hear you in the club, he might have a friend in A&R, and that’s how you got a deal. It’s kind of harder in these days. We had a format where we could head to. Like if the record company was into you and the record company sold, it took off, and you didn’t really know how it took off because the right people were there and they were doing the right stuff. Even artist development was there. They would wait for you to get where you’re going. Now days if you put something out that don’t hit, it’s over. You’re onto the next.

CP: When you guys go into the studio now, do you still try to use some of the older recording techniques?

JE: It depends what it calls for. You don’t go in and manufacture stuff and seal it; you go in with the vibe – it’s really artistic. If it calls for it, you can hear it because when you’re writing the song and the song is really right, it’s almost like a spiritual moment. Something is moving in the room, and it’s almost directing you and telling you this needs this and that needs that. What it really comes down to is movement.

CP: What’s the main message you want to send out to your fans?

JE: Listen. Life is short, so live your life. Believe in yourself; get out there; don’t think about it— be about it. Life is bleak sometimes, so people tend to think that they can’t live up to their dream. They say, “I can’t be a musician anymore, there’s no money in it, blah blah blah.” I tell them, “Hey, God has a journey, especially for you. So believe in it.”

Special thanks to Jane for her time! Be sure to come on our and celebrate the group’s 40th anniversary tomorrow night!

Loose Ends on Spotify

WHAT: Loose Ends Reunion Tour ft. Jane Eugene
WHEN: Wednesday, May 16, 7:30pm
TICKETS: $10-$39 Buy Tickets
MORE INFO: Artist Profile

by Casey Pukl

Michael Tiernan may be one of San Diego’s finest treasures. This father of two and accomplished singer/songwriter recently had his tune, “LA Can Wait” selected as a finalist for an ISC award (over 16,000 entries were submitted). Tiernan has also won various other accolades including Artist of the Year at the Acoustic Music Awards, and he is also a two-time Los Angeles Award winner for Male Singer/Songwriter of the Year and Triple-A Album of the Year.

But all of those accolades have taken a back seat to the incredible journey Tiernan has been on. From realizing that his journey as a songwriter is a little different from the typical path of heading to LA or Nashville to coping with the loss of his brother to cancer, Michael Tiernan has been tackling the tough things in life. Fortunately for us, he’s been tackling them through songs in the studio for all to hear, and that process has him pulling out some amazing and deeply personal lyrics that are bound to hit you somewhere tender. Read on to find out what inspired his latest record, just why exactly “LA Can Wait”, and check out his delicious favorite recipe that he was kind enough to share!

CP: I’d love to get right into your latest record “L.A. Can Wait” because you have such an incredible story and I’m so stoked to talk about it. What inspired it for you and what has this experience been like?

MT: The last record was very different than the ones that preceded it in that I was in a very different stage in life. I was a new dad and taking on new responsibilities, and kids have a way of making you much more committed and serious about what you do. Commited to how you’re gonna live and those dreams. Especially as an artist – how you’re going to not only practically make things work and have a family, and still be a musician. On a practical side but also on an artistic side. Growing up more as a person makes you write differently as well. That album is different and special in that way because of where I was at in life. And also I went a different direction with a new producer up in L.A. I wanted to make it a little more pop-oriented without selling out too much [laughs]. A lot of my albums before were more hip-Americana, a little more rootsy. “L.A. Can Wait” has much more bigger pop sound. That aspect of it was super fun and challenging as a song-writer and also helped me frame things differently. That’s what makes this album special for me. And the material on it – the title track “L.A. Can Wait”. It’s a song that means so much to me and I really just connect with it every time I get to play it for people. There’s a lot of really powerful songs on there.

CP: Absolutely. I’ve read a little about what that song is about, but for our readers, can you give a little background on that song?

MT: Definitely. In my experience, a song is usually inspired by one thing that happens that kicks off and gives you the first lines. But “L.A. Can Wait” in particular, I wrote it the day after I found out I was going to be a dad for the first time. I’ll tell you a fun little story about how that happened. I came home and my wife was home before me which was kind of strange because she works a 9 to 5 job and she just called me in and said “Tiernan, you better come in here.” She had the whole pregnancy test out and she just looked at me and said, “Game on?” And I said, “Game on.” And then I said, “Well maybe you should try another one.” Then she points to the trash can and there are five other pregnancy tests that all say the same thing. But behind that, I always knew I was going to be a dad at some point but I was also really afraid of it – just in what I had to give up and how I was going to make it while continuing to pursue a career in music. So before the fact I never knew how I would take it. But in that moment I felt none of those things, I felt total peace and confidence and amazement and happiness and that feeling never went away. That whole aspect of becoming a family man has really inspired me. That song, “L.A. Can Wait” is really about adding those responsibilities in life and letting them challenge you and help you become better at what you do and who you are. And also, as a songwriter, I felt “Hey, I don’t have to go L.A. I don’t have to go to Nashville or Austin like I was doing all the time, making little trips and tours.” That song is about for the time being, I’m going to be here, be who I am, and commit to what’s right in front of me. And trust that it will all fall into place. I’ll let L.A. come to me [laughs].

CP: Absolutely. It’s a cool moment to reach as a songwriter. I also know the other song on the album “Strong” really has a close personal meaning for you. This album is really deeply personal. You’ve had a lot going on.

MT: Yeah. When I was in the process of recording, it just became a really, really intense time in my life. With being a new dad, and then my brother going through cancer and coming to the end of his struggle, I was right in the process of recording. My wife had told me maybe I should just put off recording for a while. But I’m glad I didn’t because I took all that and put it into performing on the album. For me, it was an extreme help because even though things were crazy and I didn’t get any sleep and my brother had just passed away, all these crazy intense things going on, the studio has always been a monastery for me. I feel like a monk when I go in there. I’m able to get away and just focus on one thing, and it’s almost like a little prayer experience for me. It really helped me get through that time and just bring a lot of emotion into the actual recording of it. So it was super special in that way.

And I know every artist says this, but I believe in this album. – I really do. It’s not only because it’s not just an album for me, but I think it really can touch what a lot of people have gone through— especially if they’ve gone through cancer or they’ve lost someone going through it. I mean, I can’t break it out often. I’ll play it sometimes, but it’s gotta be the right moment. It’s still very relevant to me. You don’t want to throw it in there all the time. It’s not one of those songs. It’s gotta be the right moment.

CP: Reading about your record,  I was just wondering, “How are you going to play this thing live?” There is a lot of material on there that is really intense.

MT: I know it’s crazy, but the whole album in general, there were a lot of new things going on for me and a lot of new things to process. Because of that song “Strong” and because of “L.A. Can Wait”, I really have a lot of hope in this album. I still really want a lot of people to hear it and let the songs do their own work. There’s a lot of energy behind a lot of the songs on there that have spawned different projects. Especially that song “Strong”. We’re doing a video to it. I started this project last year collecting images from my family and then spreading the word. Then I collected images from people who have gone through cancer and then I’ll incorporate all that into a music video for that song. I want it to be a real powerful statement.

CP: It’s cool that you’re able to put it down. That’s a tough process. So kudos.

MT: Thank you. It’s a song on another level. After I put the album out I definitely spent a lot of time pushing it and getting it out there, which I still am doing. But just recently, the writing has come back again after two years of not being creative with new material. It’s just due to the fact that I’m pushing the album and then there’s the kids. I have a three year-old and a two year-old aside from the corporate music business. I’ve been insanely, phonetically swamped the last couple years. Just playing gigs and pushing the album. It’s so cool the last couple months I’ve written a ton of stuff and working on new material for a new album down the road. I’m just excited for where everything’s at right now.

CP: That’s awesome. I feel like that kind of stuff comes in waves. A lot of life happens to you and you just need to process it all. And then eventually, I’m in that point of just starting to write again after three years of Nashville that was just like I don’t know what to do with this.

MT: That’s kind of the realization I came to especially with “L.A. Can Wait”. That’s what it’s about. You don’t have to do it the way they say it’s supposed to be done. You can build what you have in the way it needs to work for you. With me, I definitely want to tour again but it’s gotta work for me. I definitely want to go to Nashville and I want to go to L.A. and Austin. But I’m not gonna do it until it’s worth it.

CP: Absolutely. And it’s that matter of having to figure out what works for you. With all of this going on, what are you most looking forward to about coming out to Anthology?

MT: One, I have not played there before. Two, I love the venue. I’ve seen a few shows there. Three, I’m a north county guy and it is always so fun to get to Downtown San Diego and whip up a show and put together something real special. There are a lot of reasons. Another is this Saturday night! I’m just excited for the show and I’m excited to get people excited for the show. I’m looking forward to a great time with my band and the crowd.

CP: Tell me a little bit about your cooking background before we get into your recipe here.

MT: I’m the cook in the family for sure. When I moved back to southern California I had just moved from Rome, Italy. I moved back in 2000 and had just left the seminary and all I wanted to do was speak Italian. I got sent to Rome, and I didn’t end up liking the seminary but I loved Rome; I loved Italy. I came back and crashed with my friend Mark who lived in Cardiff. I said, “Hey Mark, I’m gonna go look for a job. I’ll probably need like a week on your couch.” Then I got down there and about twenty minutes later, I came back and I got a job at the first place I went. I got a job at a little Italian restaurant in Solana Beach called Parioli. I’ve gone there several times since I’ve been home because all I’ve wanted to do is keep speaking Italian. I didn’t care, I was a 29 year-old bus boy trying to speak Italian and re-invent myself. But I learned how to cook a lot of really cool things there.

Special thanks to Michael for his time, and this awesome recipe! Be sure to grab your tickets for his show at the links at the end!

Michael Tiernan feeds his kids Vodka for Lunch: 
Quick but yummie step-up-from-Mac’n Cheese— Spinach Gnocchi in a Pink Vodka Sauce.

I love pasta!  I lived in Rome for 2 years, then I worked in an Italian Restaurant for 3 – so my Irish DNA has been re-wired for Italian food. Plus, I’ve been experimenting with gluten free noodles, and I dig ‘em! OK, so for pasta, I don’t really use recipes, it’s mostly just eyeballing the ingredients and portions, and I’m usually cooking for 2 adults and my 2 little ones. Of course every kid loves Mac ‘n’ Cheese, and we give it to them every once in a while (not the Kraft stuff, the Annie’s good organic stuff!). But I recently discovered that they love gnocchi! Good thing, because I do too!  Plus, it’s super easy to make, takes only a few minutes to cook, and can stand up to really simple sauces.  Here’s a quick lunch I made for us last week.

Ingredients:

1 16oz package of Spinach Gnocchi (this one is Ferrara’s – got it at Frazier Farms – super quality, not home made, but next best thing).
1 14.5oz can of organice diced tomatoes.
A couple ounces of the Vodka of your choice
Heavy Whipping Cream (organic of course)
Olive Oil
Salt / Pepper
3 cloves of garlic

Directions:

Heat up a big ol’ bowl of salted water to boiling. In a large saucepan on med-low heat, sauté thinly sliced garlic in olive oil for 1-2 minutes  (don’t burn ‘em!) Pour in can of tomatoes, crank up the heat a bit, mix with salt and pepper to taste, and I always throw in some granulated garlic powder as well (if you want a smoother sauce, you can quick blend the tomatoes in a blender). Saute for a few minutes.

Add a splash of whipping cream and mix until you get the color you want (light pink = more cream, dark pink = less). Usually a couple of ounces will do it! Mix in a couple ounces of Vodka, stir and simmer for a few minutes until the consistency thickens a touch— not too watery, not too thick.

Throw in the gnocchi in boiling water (when they float to the top, they’re ready, usually about 3 minutes. Don’t overdo them!) Strain gnocchi and then pour them into the saucepan, gently stirring them til they’re smothered in sauce.

Use a large deep spoon to serve into shallow bowl, add some shredded parmesan and a sprig of basil on top, and you’re in pasta heaven for a while – until you have to go to work again. Happy kids = happy dad.

Michael Tiernan on Spotify

WHAT: Late Night Live featuring the Michael Tiernan Band and Josh Damigo
WHEN: Saturday, May 19, 9:30 pm
TICKETS: $12-$18 Buy Tickets
MORE INFO: Artist Profile

by Casey Pukl

I’m pretty sure Devon Allman and I were at one point the same person in another life. It’s rare that I pick up the phone to interview someone and instantly find myself pouring out my heart about my favorite place to eat in Nashville, TN and what I think of co-writing. So truthfully, this interview has far less to do with music than usual, but it has everything to do with who Devon Allman is, what he’s all about (hint— barbeque may or may not be a key player), and just what we can expect to see from his latest project.

Did I mention he’s helping kick off my new favorite blog feature ever? You’ll have to read to the bottom to find out just what it is, but I’ll give you a hint— it’s DELICIOUS!

Royal Southern Brotherhood is the latest project that Allman (yes, son of the legendary Gregg Allman) has embarked on, and this one is not to be missed. The line-up itself should be enough to grab your attention. Think of this group as a supergroup of the swampy blues persuasion. Teaming up with Cyril Neville (yup, The Meters. Are you listening yet?), Mike Zito (winner of a 2010 Blues Music Award), Charlie Wooten (he jammed with the Woods Brothers), and drummer Yonrico Scott (heavy hitter from the Derek Trucks Band), the project just looks too good on paper to be true.

Yet Tuesday morning, the record dropped, and there I was hitting the gym rocking my face off to what I think might be in my top 5 albums of 2012. Did I mention that it’s only May? Can you tell how excited I am about this? DO I NEED TO START WRITING IN ALL CAPS? Let me just stop typing and let you dig into the interview to read for yourselves.

CP: I’m really looking forward to hearing about this new project because the album preview I saw on Youtube looks awesome, and I would love to just get right into it. How did you guys decide to start this band and start this project?

DA: My manager was sitting around and somebody said, “Why didn’t the Allmans and Nevilles ever do anything together?” He just kind of laughed and said, “They might not have back in the day but we could make it happen now.” That was pretty much the genesis of it. From there, it was like let’s see if we can write some songs and we wrote some really good songs. And then we were like, “Let’s see if we can actually jam,” and then, “Let’s see if we can go do shows,” and then thirteen months later, we had a record coming out.

CP: That’s awesome. It’s a pretty quick turn around too.

DA: Crazy quick, it’s pretty unbelievable.

CP: Tell me about the record. Did you guys start working together, and then just realize you had all these songs that could make a great record, or did you set out to make a record?

DA: I think we really took a methodical approach to ramping up this band. Obviously to a music lover, and even not just for musicians, an Allman and a Neville together looks great on paper. But you don’t know if you’re going to be able to write a tune together. It can look great all at once but if you can’t write songs together, you don’t gel, and then you have nothing. So we went methodical. We took it one phase at a time. We wrote, and then we rehearsed, and then we wrote more upon our first meeting. And then we were like, okay, let’s book a couple rookie shows, went and killed those, and then I was like alright, this is for real. It was kind of like going on a date with somebody that you’re interested in and you’re like, wow this one’s great, but let me check this out a few times. You know, you’ve got that cautious but optimistic attitude that you can’t just dive in here, you need to take it seriously and see how it plays out. The record came together very very quickly after taking that approach. It was like song after song after song because we had developed trust and we had developed something that had a lot of sync.

CP: Did you guys co-write the entire album? Or did you bring in some songs, and he brought some in, and you just kind of worked with that?

DA: It was a mixture of all of that. There’s a couple where the one of us brought in the tunes and the rest are all co-writes. It’s a very equal mix.

CP: Awesome. And what was that writing process like? I know you said you guys really developed a trust and clearly you worked well together. Was it kind of awkward at first? Was there ever that moment of like, “Oh, I don’t know how you work.”

DA:  [Laughs] Um, the first tune was crazy because Cyril, I hadn’t even met him and he sends me over some lyrics. And I pulled up the guitar, I wrote a couple things really quick, and it came together like in ten minutes. Then I emailed it right back to him and he was like, “Damn! That was fast and it was exactly what I pictured.” And I’m like, “Cool.” And that was the first time I knew we had something special where we were putting the song craft above any ego or any self-serving desire. It was like what can we create together, what’s bigger than us. It wasn’t awkward at all. After we wrote those first couple, we went down to New Orleans, got a studio, and we wrote the half record right there just there on the fly. Like, “Alright let’s jam,” or “Hey I got this one little part; let’s expand on it.” It was very organic, and it just flowed.

DA: [Laughs] This was my first real co-write. And my first real co-write is with Cyril Neville!

CP: And it went well and smoothly! That’s the hardest part.

DA: I know! I was waiting on that email response and was like, “Oh yes he loves it, alright now we’re good.” It was amazing.

CP: Is there any one song on the record that was the most meaningful for you guys writing together, or is your personal favorite?

DA: I mean, I like them all. But I think the standouts are near the top of the disk. I think that “Fired Up” is a really cool song. Its got poetic Carlos Santana sounding guitar lines, altered up the tune, and I think Cyril just sings his nuts off. The next tune is called “Left My Heart inMemphis.” That’s one I just wrote by myself. It means a lot to me. It definitely got a lot of feeling and a lot of history intertwined into the vibe of that song. I think the whole record, and honestly I know it’s kind of cliché to say start to finish its great. But you know, we really went after making an album, not a couple hit songs and fillers. We’re in this craft.

CP: You can hear it in the previews and the little clips I’ve heard so far. I’m super, super excited to hear the show.

DA: You need to hear the whole record! This is a record where you need to slide it into the CD player of your car, be able to burn it and jam out with it.

CP: Love it. I just wish I drove more out here! When I lived in Nashville, I was in the car for an hour a day, and I kind of find myself missing that since I listened to so much music that way. But I can’t say that I’m complaining about San Diego; it’s a pretty rad place to end up.

DA: You lived in Nashville? I used to live in Bellevue with my dad for a while.  When the Allman Brothers reunited, he obviously was a part of that. He hadn’t owned a home in 5 years. He was fully in gypsy mode. He bought a house in Bellevue, and I went and lived with him for a year. It was a crazy, crazy year (laughs), but I actually love San Diego, like big time. I’ve been there so many times.

CP: Have you been to Anthology yet?

DA: No I haven’t. I’ve played at the House of Blues there. I’ve played at Humphreys, I’ve played 4^th and B. But I’ve never played at this place, is it cool?

CP: Oh it’s awesome; it is such a unique venue. I’m still in awe when I see shows there which is kind of sad and I feel a little dorky for saying that. I’m so in love with this space it’s ridiculous. People come in and they’re dressed up and there’s upscale food and everything, but when the show starts people are getting down! It’s amazing. And the food is pretty ridiculously awesome. And that’s kind of hard to find on the road, I’m sure.

DA: Definitely. I’m from the South, originally from Texas; that whole southern-like soul food and Creole and all brings it out.

CP: That’s one thing that I miss about living in Tennessee, that barbeque is ridiculous

DA: That is the one thing about the west. You can find your frou-frou restaurants and they do a decent job. But when it comes to specialty foods, like soul food, like the Cajun and island inspired food, they don’t fucking get it.

CP: Yeah there’s something missing there. I could talk about food all day long.

DA: Don’t get me started. I love to cook, so that’s my whole other thing. Yeah, don’t get me started on that. 

CP: [Laughs] Actually, you know what we’re trying to do, and if you’re interested in this that would be really cool. Because we are a full service restaurant, we want to incorporate into some of the artist interviews if there’s any favorite dish that you like to cook that you’d like to share with our readers?

DA: I just put out my own brand of hot sauce. I cook my balls off. Like constantly. When I’m at home, I’m cookin’.

CP: Going back to your music, what are your future plans? I know you’ve got Honey Tribe, are you guys working on a new record? What’s kinda the status with your side projects and everything you have going on?

DA: We go in in August to make the third Honey Tribe record. So I’m looking forward to that. I think it’s going to be whole new chapter. Especially now that I’ve been in Royal and have been touring all year, I’ll kind of have that whole experience inside of me. I’m looking forward to it.

Special thanks to Devon not only for his time to chat, but also for kicking off our brand new blog feature— Artist Recipes! We have so many artists that share our love of food and cooking, that we thought it would be incredibly fun to have them share some of their favorites with our loyal readers! Check out Devon’s recipe for one of his home cooked favorites, and as always, you can grab tickets to the show and the preview link on Spotify at the end of the article!

Devon Allman’s Slammin’ Shrimp Tortellini Alfredo 

“This is a wonderful and very quick tasty dish. I serve this with garlic cheese bread and carrots cooked in butter and honey. Delish! Hope you like it.” Devon Allman

Ingredients

1 lb. peeled and deveined medium sized shrimp (unfrozen)
1 jar Paul Newman’s Alfredo sauce (hey all proceeds go to charity & it’s all natural!)
1 package of your favorite tortellini (I use the multi color Buitoni in the refrigerated section)
Couple gloves of garlic
Ground black pepper
2 tbsp Lemon juice
Olive oil

Prep time: 10 mins
Cook time: 15 mins

Boil the water and cook the tortellini according to package directions. When there is 4 minutes left on tortellini cook time : Heat a skillet to medium heat with olive oil, once skillet and oil are hot, spread oil around and lay in your shrimp. Coat shrimp with generous amounts of pepper, add garlic amount to your liking and add the lemon juice. Cook shrimp 2 minutes and flip them all over. Cook other side of shrimp 2 mins more. Shrimp should be crunchy like a pickle when done.

Strain the pasta and place in a large serving bowl. Add the sauce straight from the bottle and add shrimp , mix it around and enjoy.

Royal Southern Brotherhood on Spotify

WHAT: Royal Southern Brotherhood
WHEN: Thursday, May 17, 7:00pm
TICKETS: $10-$39 Buy Tickets
MORE INFO: Artist Profile

by Casey Pukl

Boiled, steamed, or even juiced, broccoli is one of my all-time favorite vegetables. It has everything you could ever want in a vegetable— a crunchy stem, soft top, and it looks like a miniature tree! Can you say cute?

This member of the cabbage family is great for stir frying, steaming, roasting, you name it. Rich in vitamin C and calcium, it’s no wonder these tiny trees were the ones my parents most often served up. There are also anti-viral and anti-bacterial compounds found in broccoli that can help keep illnesses and infections at bay. Who knew that eating something so delicious could keep you in such great shape?

This week, Sous Chef Kristen Burman and manager Warren Phelps have designed the perfect pairing for dinner. Read on to find out all about it…

Roasted Broccoli Orecchiette
Oven-Roasted Broccoli Florets, Prosciutto, Lemon Chicken Jus

Sous Chef Kristen Burman has done it again. Week by week, I throw ingredients at her, and she consistently delivers delicious dishes from the Anthology kitchen. This week, she’s teaching us all how to make a great summer pasta dish with this week’s farm fresh ingredient.

Start by tossing the broccoli florettes with oil, salt, and pepper. Spread them onto a backing sheet, and roast in a 350 degree oven for about 15-20 minutes or until they’re brown and crispy. Set the broccoli aside and cook the orecchiette.

Next, you’ll need some thinly sliced prosciutto. Tear up the prosciutto into 1-2 inch pieces, and place in a pan with some oil. Cook it over medium heat until it crisps up. Then you’ll add your pasta, a little bit of chicken broth, your oven-roasted broccoli, and finish with a squeeze of fresh lemon juice to taste!

Garnish with a little bit of ricotta cheese and some sprouts if you’re feeling fancy like Kristen.

Cabernet Sauvignon, Justin, Paso Robles, 2009

This is one easy-drinkin’ cab.  ”The goal is always to choose a wine that complements the dish rather than one that competes with it, ” Phelps says. “This one does that perfectly since it’s on the lighter side.”

Aromas of cherries, berries, and cassis are followed by the flavors of smoked toast, rich vanilla, and  toasty oak. This young wine has supple tannins and a smooth finish. For such a young wine, it’s a fantastic straight ahead cabernet sauvignon.

As always, we’re serving up this farm fresh pairing starting today until we run out of supplies, so come on down and give this one a try! This weekend, we’ve got Keiko Matsui, Rachel Platten with special guest Madi Diaz, BoDeans, and Jimmy Thackery & the Drivers! Don’t miss out on this opportunity to try some great new dishes with some amazingly talented music!