As Phaidon’s Executive Commissioning Editor, Food & Drink, Emily Takoudes has been integral in publishing some of the most influential gastronomy works of the last decade, including Regarding Cocktails by Sasha Petraske and Jeremy Fox’s On Vegetables. She’s also been vital in shepherding our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music, to bookshelves across the globe. Emily sits down with us to discuss her illustrious career, and shares what it’s like to work with best-selling novelists, award-winning chefs, a U.S. president and even an odd trio of food-and-music podcasters. We stretch back to 2012 to pull a spirited in-studio performance from our archives by Dragonette. The Canadian electropoppers dropped their Toronto restaurant tips on us, and also played their hit song, “Pick Up the Phone.” Dragonette just recently released their first track in two years. It’s a cover of the Sam Roberts Band song, “We’re All in This Together.”

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In this very special episode we kick off the tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our friends at L.A.’s premiere cookbook shop Now Serving graciously hosted a panel featuring us and Andy and Briana Valdez of HomeState, moderated by Esquire’s Food & Drink Editor, Jeff Gordinier. The Valdez sisters contributed to the book, and even gave us their mom’s Peanut Butter Chicken recipe, and Jeff wrote one of the book’s forewords, so it was a total Snacky Tunes pals hang. We all caught up via Zoom, talked about the book and swapped stories about our love of music and food. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.

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Julia Bainbridge is a James Beard Award-nominated scribe who’s worked at Condé Nast Traveler, Bon Appétit and Atlanta Magazine. She’s also the creator and host of The Lonely Hour podcast, and chief dancer at Club Bainbridge. Julia joins us to share her new book, Good Drinks, a treasure trove of curated non-alcoholic drink recipes collected from the best bartenders in the world.

We dive into the Snacky Tunes vault and revisit July 2011 when electronic musician, Ducky, stopped by the studio for a visit. Still just a student at NYU at the time, Ducky had already become  a fixture in the city’s underground dance music scene. Now living in L.A., she’s recently returned to recording music after a long hiatus, and has plans to drop a new single soon.

Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.

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While folks might recognize Kenny Gilbert from his turn on season seven of Top Chef, he’s been a critically acclaimed restaurant industry veteran for the better part of two decades. Kenny’s kitchen talents manifested early -- he was cooking his family’s Thanksgiving dinners solo by the time he was 11 -- and over the years he’s helmed the culinary operations at some of the country’s top AAA Five Diamond and Mobile Five Star hotels and resorts, along with running his own restaurants. Kenny calls in from Jacksonville, FL, and gives us the lowdown on how the pandemic is affecting restaurants in the Sunshine State along with sharing his feelings about equality, social justice and cultural identity.

We deliver some fun dance-y vibes by way of our archives with a revisit to 2014 and our hang with electronic musician and computer artist, Nullsleep. Known for his post-cyberpunk, synthpop sounds derived from his use of repurposed low-bit electronics, Nullsleep gave us a listen to a few brand new, unnamed tracks while also turning us onto the 1984 science fiction romantic comedy, Electric Dreams, and its Giorgio Moroder produced soundtrack.
 

Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.

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For the past 20 years, Honey’s Kettle has cemented itself as a Los Angeles institution known for great comfort food, and especially for its delicious hand-dipped, kettle-cooked fried chicken. Vincent Williams, Honey’s Kettle’s chef and founder, started in the chicken business at 17 years old, and has spent decades perfecting not only frying chicken, but also developing his family-owned business. Vincent sits down with us to talk about his decision to expand during the pandemic with the launch of Honey Drop Kitchen delivery-only locations, and shares with us what it’s like to be a black-owned business in America.  

For our musical guest and performance, we revisit our 2012 meet-up with New Jersey rockers, Static Jacks.  They shared with us tales of busking in NYC and of beloved diner tuna melts. The quartet also gave us a spirited acoustic set, playing songs from their debut album, If You’re Young.

Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.

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The always nattily dressed Maxwell Britten has long been one of our favorite barmen. We first met him in our halcyon wayback Brooklyn days when we would unwind at Maison Premiere’s bar, slurping oysters accompanied by his expertly made cocktails. Maxwell’s now become an industry activist. As the National Chairman for the non-profit THIRST Group (The Hospitality Industry Reimagined Security Trust), he’s lobbying elected officials to advocate for insurance companies honoring their small business claims during the pandemic. 

We then jump into the archives and land in October 2018 to revisit our dance party meetup with Morgan Wiley and Ria Bouttier, the duo behind tropical disco house outfit 88 Palms.

Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.

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Philip Krajeck, the chef-owner of lauded Nashville restaurants Rolf & Daughters and Folk gives us some personal insights into resilience. In early March, he and his crew survived a tornado only to be hit a few weeks later with the health crisis and business uncertainty brought on by the coronavirus pandemic. Enduring as best he can, Philip’s managed to keep the lights on and support his community and its farmers. 

We look back to December 2016 when Light Asylum visited us in the studio. The electro darkwave duo were making a stop home in Brooklyn after spending a few months in Berlin, and joined us for pizza and to perform a few songs, including a thrilling rendition of their hit track, “Dark Allies.” 

Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. 

Snacky Tunes hits shelves in North America, October 14; globally, September 3.

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Lisa Colton is the founder and president of Darim Online and Darim Consulting. Her work centers on helping nonprofits and social causes develop opportunities for community building, fundraising and education. Most recently, Lisa helped organize The Great Big Jewish Food Fest, a 10-day, virtual food festival that connected home cooks across America in celebration of Jewish cuisine which featured the likes of Molly Yeh, Gail Simmons, Mike Solomonov and Ruth Reichl.

For the musical part of the show, we hand the reins over to our pal and engineer, Jeet Paul. He meets up with Kyle Horner, guitarist for the band 3 Question Marks. The New Jersey-based blues / rock trio is influenced by such legendary musicians as Led Zeppelin, Marvin Gaye and Quincy Jones. Expect 3 Question Marks’ debut album to drop this fall. 

Our very first book, 

Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music

 (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. 

Snacky Tunes hits shelves in North America, October 14; globally, September 3.

Snacky Tunes is powered by Simplecast.

Snacky Tunes, Greg Bresnitz, Darin Bresnitz, radio, food, talk, author, book, music, chef, COVID-19, Corona, The Great Big Jewish Food Fest, Molly Yeh, Gail Simmons, Mike Solomonov, Ruth Reichl, Phaidon, 3 Question Marks, Kyle Horner

Rōze Traore maintains quite the balancing act. He’s a personal chef and owner of the eponymous New York City bespoke events company, Rōze Traore, LLC. Prior to that he cut his teeth alongside acclaimed chef Daniel Humm at Eleven Madison Park and the Nomad. In addition to his work in the kitchen, Rōze’s been known to walk the runways, and over the years has modeled for the likes of Nike and Rochambeau.

Our musical guest, Sean McGuiness, has also made a reputation of keeping multiple plates spinning at time. We’ve known Sean since our middle school days in Philly, and he’s still crushing it in our hometown. He’s most known as the drummer for Pissed Jeans, and over the years he’s also played with Utensil, The Great Collector, Bazhena, Technician, Navies, Go to Sleep, Like Language, Ready Set, Air Conditioning and more. Besides being a prolific musician, Sean’s the co-owner of the Lunar Inn, a restaurant and bar, and Tinys Bottle Shop, a beer, cider and natural wine shop. Sean shares live tracks with us from his solo project, Sean on Drums. In exciting news, our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14; globally, September 3.

Snacky Tunes is powered by Simplecast. 

Rob Levitt is the Chef de Cuisine and Head Butcher of Chicago’s lauded Publican Quality Meats. He discusses with us how the COVID-19 pandemic has compromised America’s meatpacking industry. And though things make look grim at times, Rob shares with us how this crisis can  actually provide the impetus to change the industrial food complex, and why supporting local butchers and farmers is more important than ever. UK Singer-songwriter Max Levy joins us from across the pond to give us a listen to his genre-melding indie collective, Garden Centre. Max has been hunkered down in the English countryside during the pandemic spending his time contemplating the world at large, writing music, exploring the woods and poking around a certain Victorian-era fly-tip. Garden Centre’s latest EP, Pipe, is out now.

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