Anthology Backstage

Guitar Hero Prepares for West Coast Tour

Wednesday, August 22, 2012 9:00

An Interview with Eric Johnson

By Casey Pukl

Guitarist Eric Johnson is considered among the top players in the entire world. If you’ve ever tried to play Guitar Hero, you know his song “Cliffs of Dover” as the hardest tune in the entire game— he’s just that good.

Johnson is fresh off his first UK tour in over 20 years, and he’s ready to roll! Armed with new material, Johnson says he’s ready to get in and start recording soon. Read on to find out more about his upcoming projects and what he’s most looking forward to about returning to Anthology! Read the rest of this entry »

Sunday’s “Funky, Steamy Stew”

Thursday, August 16, 2012 9:27

An Interview with Dawn Silva of the Brides of Funkenstein

By Casey Pukl

Dawn Silva has made herself known as one of the key ladies of funk. Starting off her career as a background vocalist for Sly & the Family Stone, she quickly made a name for herself. In the mid 70′s, Silva teamed up with funk master, George Clinton, to join the P-Funk Collective. Since then, she has gone on to not only perform with such acts as Coolio, Snoop Dogg, and B.B. King. The Brides of Funkenstein have remained through it all, and are now stronger than ever.

I had the chance to catch up with Dawn and hear her thoughts on the ever changing music industry as well as her newfound fan base. Read on for more!

CP: Tell me a little bit about what our Anthology listeners can look forward to!

DS: I think we’re pretty unique. We have an eclectic following of funk, jazz, rock, and R&B fans. We also have a hip-hop following, a blues following, and even now a bit of a gospel following. It all depends on what venue we’re playing, but we’ll get everything from housewives to rockers! We’re really blessed. But the audience can expect a great mix of music. We’re not a one-genre group by any stretch of the imagination. You’ll hear rock; you’ll hear blues; you’ll hear jazz, R&B, and funk. The funk has been the nucleus that really holds it all together.

CP: With so many different genres that your music spans, do you ever find it difficult to build your set list? Read the rest of this entry »

Farm Fresh Pick of the Week: Okra

Friday, August 10, 2012 14:12

 A Surprising and Savory Gumbo Recipe

By Casey Pukl

When Executive Chef Kristen Burman found out we’d be featuring Okra as this week’s Farm Fresh Pick of the Week, her instant reaction was to create the most delicious and least slimy dish she could make. Okra is characteristically cooked one of two ways; fried or stewed. In the stewed version, the seeds of the plants become quite slimy as the mucilage surrounding the seeds breaks down.  Others prefer to cook the okra pods whole to avoid this situation. In this week’s dish, Burman has struck a great textural balance that is sure to keep people on both sides of the Okra fence satisfied.

Shrimp & Crayfish Gumbo
Okra Beignets

To start this incredibly savory summer gumbo, Burman starts with what the Cajuns refer to as the, “Holy Trinity”. While a classic French mirepoix contains onions, carrots, and celery, this version substitutes the carrots for peppers. The mirepoix is then cooked with garlic, okra, rock shrimp, crayfish tails, and Andouille sausage.

One the proteins are cooked, the mixture is covered with equal parts red wine, white wine, and brandy. Heat and reduce until the mixture is halved, then add stock and continue cooking. If you’re in a region where you can get fresh crayfish, Burman recommends using the shells to make a stock as she has here in the Anthology kitchen. (I tried to tell you she was hardcore!) If you can’t find fresh crayfish, using a store bought stock will work just fine.

While the mixture is cooking, use another smaller pot to make a dark roux. The roux is used to thicken the gumbo. Use equal parts flour and butter, and cook the combination down to a thick mixture. It will look a bit like wet mud, but of course it will yield a delicious gumbo!

Add the roux to the gumbo when you’ve achieved the flavor you’re looking for. To garnish the gumbo, dip slices of okra in beignet batter, and fry them in 350 degree oil until they are golden brown. They add an incredible texture to the top that is hard to resist!

Recommended Wine Pairing

Zocker, Gruner Veltliner, Edna Valley, California, 2010
White Pepper, Ripe Melon, Fruit Cocktail

This wine is a spectacular pairing for this rich gumbo. This white has a great acidity and a fantastic texture. There is a great earthiness to it that is complemented by a slight mineral finish. Upon first open, there are aromas of white pepper. The flavors then unfold to reveal hints of ripe melon and fruit cocktail. Meyer lemon is also detectable. The finish is smooth and lovely. This wine not only pairs well with seafood, but it’s also a great option for harder pairings like artichokes.

Be sure to come on in and give this great new pairing a try! It’s only here for a week, so don’t wait! I personally think it’ll pair perfectly with the sounds of Ottmar Liebert!


Farm Fresh Pick of the Week: Raspberries

Friday, August 3, 2012 16:50

Berry Sweet Treats

By Casey Pukl

These sweet morsels are the best end of summer treats! Growing up, we had a crop of raspberries growing behind our house, and from August through September, it was a raspberry bonanza! Raspberries were on cereal, in smoothies, pancakes, sauces, raw, frozen, you name it! Fortunately my beloved favorite berries are making an appearance in San Diego as well! Today, pastry chef Jamie Crone, and bartender David Tye, share their two favorite raspberry recipes in this week’s Farm Fresh Pick!

Raspberry Profiteroles
Pate a Choux, Raspberry Cream, Mint Syrup

Oh, profiteroles— or creme puffs, whatever you call them, they’re delicious! These classic French desserts are made with a sticky pastry dough that perfectly “puffs” up with a crispy outside and fluffy interior. This week, Jamie teaches us how to make these raspberry delights!

Start by making your Pate a Choux, also known as the dough. The dough as stated earlier is very sticky. It is made by cooking butter and water together, then adding flour to thicken. After that, beat in eggs one at a time. The more eggs that are added without the dough losing its shape, the better the texture will be of your profiteroles. The high moisture content of the dough creates steam that allows the dough to puff up and hollow.

Next, make your raspberry cream! Start out by making a standard cream based sauce, and when tempering in the eggs and sugar, also add cornstarch. Cook the mixture on low heat, whisking constantly to thicken. Remove the mixture from the heat, add butter, salt, and raspberry puree.

Once the profiteroles are stuffed with cream, dip the tops in ganache. The ganache can be made by simply combining equal parts heavy cream and chocolate with a shot of corn syrup for that extra shine!

The extra wow-factor on this plate is in the mint syrup! Blanched mint leaves are blended with simple syrup to make this stunning and refreshing garnish. If you’re making these at home, be sure not to skip it!

Read the rest of this entry »

BBVD Drummer Answers Fan Questions & Lists His Top 3 Players

Thursday, August 2, 2012 15:39

An Interview with Kurt Sodergren of Big Bad Voodoo Daddy

By Casey Pukl

Swing kings, Big Bad Voodoo Daddy, have quickly become a staple of the Anthology calendar. A crowd favorite, these guys always bring their a-game.

Back in February, I had the chance to catch up with Glen Marhevka, who told us the group had just finished recording their next record. Fast forward to now, and drummer Kurt Sodergren was able to give us more of an update! Their next record will be coming out next month, and the band couldn’t be more excited to share their latest work with everyone!

This time around, we did something a little different. I opened the forum to our Facebook fans to get some of their questions for Kurt answered! Read on to find out what our readers wanted to know, who’s in Kurt’s top 3 drummers of all time list (as well as mine), and what we can expect from their next release! Read the rest of this entry »