Food and Music: One Big Happy Meal
Austin Convention Center, Friday, March 18The relationship between rock music and food has come a long way since Elvis and his fried peanut butter and banana sandwiches. While it was no match for Yoko Ono in the room next door, Friday’s decidedly subdued panel left little doubt that this burgeoning synergy has more staying power than the ill-fated rock and wrestling connection. For one thing, there are a lot more food-service employees in music than former wrestlers. At the same time, there’s the televised emergence of renegade “rock star” chefs like Anthony Bourdain. Producer Darin Bresnitz took this trope a step further with IFC’s Dinner With the Band series, but it’s not cheap. “You’re talking about the two most expensive experiences to put on and produce,” Bresnitz said. Much like their musical counterparts, celebrity chefs worry about selling out. “Tom Colicchio’s restaurants were amazing years ago, but now he’s a brand,” lamented Top Chef veteran Jamie Lauren. In both creative arenas, it’s all about providing an authentic experience, even at the DIY-style low-end. “You can go to a food truck in Portland and get escargot,” noted Dodos frontman (and former line cook) Meric Long. As for the future of this panel, the logical next step is a cooking demonstration.
This article appears in March 18 • 2011.
