Tag Archives: Chris Isaak

Food Beat: Kenney Dale Johnson Drummer for Chris Isaak Discovering Local Cuisine on the Road

Sharing an interview from awhile back with Kenney Dale Johnson the fantastic drummer for Chris Issak – thought I would share again since they are currently on tour and not to be missed!

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Food Beat: Kenney Dale Johnson Drummer for Chris Isaak Discovering Local Cuisine on the Road

By Maryann Kraker

There has been a lot of chatter over the past few months about food as the new rock and roll and chefs as the new rock stars. While I’m not sure we’ll ever see chefs inducted into a food hall of fame, it seems to me that rock stars and musicians are certainly in a position to be experts on food based on their rigorous touring schedules. They have a unique opportunity to explore foods throughout the world.

I had the chance to catch up with Kenney Dale Johnson the other day about food on the road. Kenney is the gifted drummer for Chris Isaak providing a great beat along with backup vocals. He has been playing with Chris for almost 30 years. Over a span that long, we are talking a lot of gigs and travel.

“I’ve been fortunate enough to sample fare from all over the world, it’s pretty cool. I’m very adventurous.”

I asked Kenney if he has a favorite meal discovered while touring and as if to prove his adventurousness, he said, “so many I couldn’t possibly name only one. We go to Australia, Europe, all over the United States, not just the big cities and there is good food everywhere.” Kenney recalled a favorite meal in Paris “we’ve been there a million times,” where he enjoyed trying local specialties such as the sweetbreads and chittlin sausage.

When it comes to food in the United States, Kenney’s favorite is Tex-Mex. In fact, when I asked Kenney what food he misses while on tour, he said, “naturally it’s Mexican food. It’s my favorite. It’s really hard to get good Mexican food east of the Mississippi.” I asked if Kenney ever tried Mexican food in New York and his response was “I wouldn’t be searching in NY.” It might not be Mexican but Kenney does enjoy dining in New York. Two of his favorite restaurants are “Tratorria Dell Arte and Virgil’s Real Barbecue. “

Now barbecue is something Kenney really knows about being from Texas. Kenney’s favorite barbecue is “brisket and ribs.” Kenney spoke about some great barbecue he had on the road such as, “Carolina’s Mustard-based Barbecue Sauce and Blueberry-based Barbecue Sauce in Nashville.” When Kenney is home grilling he is making ribs , mostly wet, although Kenney found a great dry rub that he uses from “Charlie Vergo’s Rendezvous Charcoal Ribs in Memphis.” Kenney “bought a bunch of the rub and uses it to make chicken. That place is a kick in the pants if you ever get to go there.”

Kenney got to recently spend some time in Memphis while recording “Beyond The Sun,” the album recently released by Chris Isaak and the band, as well as their new PBS special “Chris Isaak Live! Beyond The Sun”. The album is a collection of Sun cover songs from the early days of Sun Studio including Elvis Presley’s ”Can’t Help Falling in Love,” Jerry Lee Lewis’s “Great Balls of Fire,” Carl Perkins’ “Dixie Fried” and Johnny Cash’s “Ring of Fire” just to name a few of the 36 songs on the album.

Our conversation moved on to some food trivia questions, for example is there a sandwich named Kenney Dale Johnson, if not what would it be? He confessed he had never really given it any thought, but he does know where he can find his favorite sandwiches. He likes Art’s Delicatessen on Ventura Boulevard in Studio City, CA. “It’s pretty awesome, where every sandwich is a work of art.”

When I asked if Kenney’s photo was hanging in any restaurants, Kenney’s response , “ Now it’s funny when we were making a TV show up in Vancouver there is this really cool place called “The Crab Shack”. I put my picture up there. Michael Buble` is from there and he would see the picture and go what the…. What is this doing in here?”

Well, if you see Kenney’s picture hanging up in a restaurant, you know you are in the right place, this is a guy who really knows good food when he finds it.

 

Here’s a list of the restaurants Kenney’s mentioned:

Trattoria Dell’Arte 900 Seventh Avenue New York, New York

Virgil’s Real Barbecue 152 West 44th Street New York, New York

Charlie Vergo’s Rendezvous Charcoal Ribs 52 S 2nd Street Memphis Tennessee

Art’s Delicatessen Restaurant 12224 Ventura Blvd. Studio City , California

The Crab Shack 2464 Dollarton Highway North Vancouver British Columbia

 

 

Food Musings with Singer/Songwriter Jeff LeBlanc From Simon’s Beach Bakery to Joe’s Pub

jeff le blanc new

Photo Courtesy of Jeff LeBlanc

Food Musings with Singer/songwriter Jeff LeBlanc From Simon’s Beach Bakery to Joe’s Pub

By Maryann Kraker

Jeff LeBlanc’s first single Until We Get It Right quickly entered into the rotation of Sirius/XM’s The Coffee House and lead to his nomination as Sirius/XM “Singer/Songwriter Discovery of the Year”. His latest record, Worth Holding On To, released in August 2011 brought him to national attention, when it hit #3 on the iTunes top 200 Singer/Songwriter Chart. Jeff recently played to a sold out audience at the legendary Joe’s Pub in New York City and has toured with artists such as the Goo Goo Dolls, Shelby Lynne, Matt Nathanson, Chris Isaak and David Archuleta. Jeff recently released his new album My Own Way There  which was recorded in Nashville and debuted in the Top 10 of the ITunes singer/songwriter chart.

MK: I understand you would sing near Simon’s Beach Bakery out in Westhampton. Do you have some favorite treats from the bake shop?

JLB: That place is legendary. It’s actually where I got my start. The crowds were so big in the summertime and they’re open all night. I could literally order anything there… I usually go with the mini-desserts; mini-cheesecakes, cream puffs and mousse pies. However the cream croissant is my new favorite.

MK: I also read that you waited on tables during the day while performing at night when you were starting out.  Any lessons learned from waiting tables that helps you today with the music industry?

JLB: I did. Waiting tables teaches you patience. You also have to have to build a good rapport with your customers. When you’re on stage, the audiences are your customers as well. It also made me crave being on stage that much more.

MK: Do you have any food rituals on the day of a performance?

JLB: I really stay away from heavy and spicy food before a show, you have to feel your best on stage. Drinking water all day is major for me.

MK: What kind of places do you like to eat while on tour?

JLB: Depending on where I am, I try to go with something that’s popular in the local community. For example, every time I’m in the Boston area, you’ll probably find me at the Friendly Toast. but you have to try and find them.

MK: I understand you recorded two albums in Nashville?  They have a great food scene there. Where did you find yourself eating? Any favorites from your time spent there?

JLB: The food scene in Nashville is incredible. Since I’m usually there for a few weeks at a time, I try to experience as many places as I can. Of course the classic “meat and threes” and BBQ joints are what Nashville is known for and they never disappoint. However, I really like the Calypso Café, which is Caribbean themed.

MK: Any thoughts on why so many musicians are expressing themselves not only through the music but with food?

JLB: I’m not really sure. So many people always say that music and food are so closely connected. I think people are really hungry (pun intended) for creativity with their food these days. The expansion of social media has also brought fans closer to their favorite artists interests than ever before. A lot of venues are also bridging the connection with music and food as well. For example, some of my favorite places to play are Joe’s Pub in NYC and World Café Live in Philadelphia. They also have amazing menus.

Talking Barbecue with Kenney Dale Johnson : Carolina Style Mustard Barbecue Sauce

Article first published as Talking Barbecue with Kenney Dale Johnson, Drummer for Chris Isaak on Technorati.


blog beyond the sun


I had the opportunity to chat with Kenney Dale Johnson the other day about barbecue. You probably know Kenney as the talented drummer and backup vocalist for Chris Isaak. Kenney and Chris have been performing on the road for over 27 years. Kenney shared ” I’ve been fortunate enough to sample fare from all the over the world, it’s pretty cool. I’m very adventurous.” Kenney was born and raised in Texas, so he knows a thing of two about barbecue. He had the opportunity to sample fare throughout the United States. Kenney recalled some of his favorite barbecue such as ” Carolina’s Mustard Base Barbecue Sauce and Blueberry Based Barbecue Sauce in Nashville.”  Kenney recently spent time in Memphis recording “Beyond The Sun” which was recently released by Chris Isaak and the band. The album is a collection of Sun cover songs from the early days of Sun Studio including Elvis Presley’s “Can’t Help Falling in Love”, Jerry Lee Lewis’s “Great Balls of Fire”, Carl Perkins’ “Dixie Fried” and Johnny Cash’s “Ring of Fire” just to name a few of the 36 songs on the album. When in Memphis, Kenney enjoys dining at “Charlie Vergo’s Rendezvous Charcoal Ribs” which uses a very special dry rub. Kenney “bought a bunch of the rub and I use to make chicken, that place is a kick in the pants if you get to go there.”  Well, after I hung up the phone with Kenney, I was intrigued to learn more about  Carolina’s Mustard Base Barbecue Sauce, so I did some research. I became even more interested when I discovered that this sauce was a mash up of German ancestry and American barbecue. So I started experimenting in the kitchen, where I travel through my cooking.  I came up with a recipe I know you’ll love. It’s a perfect balance of tangy and sweet.  I’m also including the recipe for Rendezvous Famous Seasoning Rub. I did not dare tamper with a best in class recipe. Hope you take the opportunity to enjoy both recipes while we head into the height of the summer barbecue season. I’d like to take this opportunity to thank Kenney for his time and for the inspiration from his music and his food adventures.

From by the bay wishing you some Rockin’ barbecue memories!
Maryann


Carolina Style Mustard Barbecue Sauce
Ingredients
1 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
1 teaspoon cayenne pepper
1 bay leaveDirections
Combine all ingredients into a medium sauce pan on high heat, bring to a boil, stirring constantly, Reduce heat and simmer for 30 minutes, stirring occassionally. Cool and store in an airtight container over night in the refrigerator. Can be used as any other barbecue sauce, especially with pork or chicken.

World Famous Rendezvous Dry Seasoning Rub
From Charlie Vergos Rendezvous Restaurant in Memphis
Ingredients
1/2 cup salt
1/4 cup black pepper
1 tabelspoon garlic powder
1 teaspoon dried oregano
1 tablespoon celery seed
1 tablspoon paprika
1 tablespoon chili powder

Directions
Combine all ingredients together and store in an air tight container until needed.


 

Naughty and Nice Gazpacho

 

I am a big fan of the music of Chris Isaak. When I’m creating recipes in my kitchen by the bay, I’m often rocking and dancing around the kitchen listening to his music. If you are not familiar with Chris Isaak, do yourself a favor and check it out.  Chris has just released a great new album called “Beyond the Sun”- recorded at the famous Sun Studios in Memphis. It’s filled with music originally recorded by Elvis, Jerry Lee Lewis, Johnny Cash, Roy Orbison and Carl Perkins to name a few. Last year I had the opportunity to meet Chris. I was so worried about what I could possibly speak to him about- and go figure food was a common interest. Chris is a fan of a certain gazpacho soup – one with a little kick in it. This is my version of that recipe. I happen to love to serve shot glasses of cold soups when entertaining and Christmas is no exception. I renamed my soup after Chris – Naughty and Nice Gazpacho and if you have ever seen him perform you’ll know why this is the perfect name!
 
From by the bay wishing you naughty AND nice food memories!
Maryann

blog gazpacho 2

Naughty and Nice Gazpacho

Serves 6

 

Ingredients:

1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)

1 large roasted red pepper , from a jar packed in olive oil

1 clove garlic, chopped

1 jalapeno pepper , seeded and chopped

1/2 white onion, coarsely chopped

1 medium cucumber, peeled, seeded and chopped

2 celery stalks, chopped

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons sea salt

1 teaspoon coarse ground pepper

 

Directions:

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

Blue No More Gazpacho

Last summer I had the opportunity to meet one of my favorite rock and roll artists. His music is what I play to dance my way through creating and preparing a meal. So of course, upon meeting him, I was tongue tied. With that,  I fell back to comfortable ground – food. Who knew that would be a topic he enjoyed discussing. Our conversation included a little comparison of recipes and his search for the perfect gazpacho recipe. He shared a few hints and with that I created this recipe. My version already has lots of rave reviews. Here’s hoping he will be blue no more looking for that gazpacho. I’ve added another cold soup recipe to get you through the summer, this one is a cold cucumber soup for the coolest guy I know!

From by the bay wishing you cool food memories!
Maryann
blog gazpacho
 

Blue No More Gazpacho

Serves 6

Ingredients

  • 1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
  • 1 large roasted red pepper , from a jar packed in olive oil
  • 1 clove garlic, chopped
  • 1 jalapeno pepper , seeded and chopped
  • 1/2 white onion, coarsely chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper

Directions

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

blog salsa

Hint: to make a terrific and easy salsa, use the gazpacho recipe without the roasted red peppers!

blog cuke gaz

Cool Cucumber Gazpacho

Serves 4

Ingredients

  • 1 1/2 cups plain greek yogurt
  • 2 medium size cucumbers, peeled, seeded and chopped
  • 2 stalks celery, chopped
  • 2 scallions, chopped
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh dill
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon coarse ground black pepper

Directions

Place all of the ingredients into a food processor and pulse until pureed. Place soup into a glass mason jar and refrigerate for at least 4 hours before serving.