Food paired w/ Wine paired w/ Rock & Roll?

Noise Pop & graffEats have you covered, body & soul.

By Wayne Alan Brenner, 2:04PM, Thu. Mar. 8, 2012

It's a matter of tastes. And, oh wow, those tastes ...
It's a matter of tastes.
And, oh wow, those tastes ...

Cultural knowledge is
a crap shoot, sometimes.

(We assume you already know
what that – crap shoot – means.)

Like, maybe you're too young to remember
when Soft Cell covered Ed Cobb's' "Tainted Love,"
originally performed by Gloria Jones in 1965?

The way the song rose to heavy rotation
on those old radio airwaves and gave 1981
a much-needed and queerly refreshing grab
right in the aural crotch?

(We assume you already know
what that – aural crotch – means.)

But then, maybe you're too old to remember
when Marilyn Manson covered that cover
and dragged it screaming through his candyflavored grindygoth dungeon?

Never mind: You're never too young or too old to eat.

That's right, we said E-A-T, dear music-loving citizen, as in in food,
as in some of the tastiest, most amazing food in the entire goddam country.
And worthy of those adjectives because the food, an entire six-course menu,
is based on the signature dishes of some of the country's top chefs.

Yes: It's a culinary version of cover songs.

But San Francisco's Noise Pop and graffEats,
in bringing their yearly groovable feast called Covers to the ATX next week,
isn't just having talented chef Blair Washam cover the dishes
(although we daresay that, in itself, would more than suffice).

No, the meal will be accompanied by covers of music
chosen to complement each course of the meal

"Imagine Grant Achatz’s dish Hot Potato, Cold Potato with Black Truffle
and Parmesan
paired with Elf Power’s cover of the T.Rex classic 'Hot Love,'"
urge the Noise Pop promo people.

We're imagining, we're imagining.

And we're already blown away – partially by that,
and also by the possibilities we further imagine for the meal's other courses.
Because ... those other courses?

Oh sweet stomach-growling, saliva-dripping Christ on a toothpick:

Uchiveche salmon, striped bass a la Uchi's Tyson Cole.

Berber spice roasted lamb haunch a la Aziza's Mourad Lahlou.

Caramelized brioche w/ vanilla, marmalade, and tarragon a la Boris Portnoy of Meadowood.

And more. And paired – besides being paired with music – with wine.

C'mon, foodie friend, wipe that drool off your keyboard & see for yourself.

* * * * * * * * * * * * * * * * * * * * * * * * *

Note: We're not suggesting that "Tainted Love" will be any part of the meal's tunage.
We used "Tainted Love" as an example only because our love for that song,
for all versions of that song, is nonpareil.

(We assume you already know
what that – nonpareil – means.)

And the only thing that the food is tainted with is ohmygodthat'ssofuckinggooooooooooooood.

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