Both food and music have a comforting and soothing effect. Whether I am providing someone with nourishment through food or nourishing their spirit or soul with music, I am ultimately doing the same thing.
I prepared breakfast very early, starting at six. We were also cooking risky dishes. My first dish was french fries, involving hot oil, fire, and a child on a chair. It may have been crazy, but we enjoyed it.
As I reflect on my childhood memories, I realize that I was already engaging in activities similar to those of farm-to-table chefs. Back then, when we went fishing, we would clean and prepare our catch. The same went for rabbits – we would cook them in various ways. Although I am no longer a hunter, I was raised with an understanding of where our food originated from.
During my twenties, I ran a small catering company in California. I was juggling my music career and being hired for intimate dinner parties. I often had to consider which job paid more, and sometimes catering would bring in more money than music gigs. As a result, I would often carry both my catering and music attire in my car.
I am equally at ease expressing myself through food and music. It’s like a balancing act: “Look, I can do this! But I can also do this!” There is some speculation that my dinner parties are well-known, although I’m not sure. Stevie Wonder has mentioned coming to my house, but it hasn’t happened yet.
I do not wish to disrespect the British community, but I have yet to have a truly exceptional ribeye steak here. I did have one at Hawksmoor, but it was prepared in the American style. However, I have had steaks here that left me wondering, “What type of cut is this? It resembles an oddly shaped slice from a cow’s rear end!”
In recent years, I have had a strong desire to reunite my family. Unfortunately, my mother passed away several years ago and she was the one who held us all together. In order to bring us all back together, I made the decision to move from New York to California. I purchased a large table and a spacious house so that we could gather for big dinners. I took care of all the preparations and simply asked everyone to join in. It was a wonderful time for all of us. However, due to the Covid pandemic, the past couple of years have been challenging. Both my brother and sister passed away, leaving two empty seats at our gatherings. Despite this, I am proud to say that I accomplished what I set out to do. The value of the house has more than paid for itself and it can even withstand a hurricane now. In a way, we have succeeded in bringing our family back together.
During Christmas dinners at my home, we don’t have just 13 guests, we have 113! We prepare a variety of dishes such as turkeys, rib roasts, salmon, ducks, and lamb. My wife makes her famous Christmas Russian salads while I take care of the rest of the side dishes. With four ovens running, it can get a bit chaotic. The only challenge is timing everything perfectly so that the gravy and sauces are ready at the right moment. Fortunately, the first 60 guests get to enjoy the perfectly timed sauce and gravy.
California style is slamming things together. Currying a salmon or doing a rib roast with some interesting Asian sauce, Korean tacos – all of this is acceptable in California. I love mixing sweet and savoury, that’s kind of my thing. The idea of a cornbread stuffing and cranberry sauce mixing together on the plate: that’s the ultimate.
I have been fortunate to have had wonderful culinary experiences in Eastern Europe through my Russian wife. In our household, we enjoy a dish called “peasant caviar”, which is made from a mixture of eggplant, squash, zucchini, tomatoes, onions, and garlic, and is typically eaten on bread. Although it may not be the traditional caviar, it is still a delicious and popular dish among Russians.
If my music career ever slows down, I aspire to open a cozy restaurant with eight to ten tables. I envision being fully involved and serving dishes filled with love to all my customers… but perhaps it’s just a far-fetched idea.
My favourite things
Food
A delicious ribeye accompanied by either peppercorn sauce or herb butter, paired with a rich wine. I also recommend adding potatoes, but another steak option could also be a great addition.
Drink
I have a preference for an Old Fashioned. It gives me the sensation of exiting a classic car, ha ha! Entering my personal library.
Place to eat
I have a favorite spot in New York, the EN Japanese Brasserie, where I enjoy going. What stands out to me is their meticulous attention to detail. It was the first time I had a fine dining experience without feeling guilty about the cost.
Dish to make
I enjoy preparing salmon using various methods. One of my favorites is dusting it with curry for a delicious blend of sweet and savory flavors, or pairing it with mango chutney. However, I also love keeping it simple with just rosemary and butter.
The latest release from Gregory Porter, titled Christmas Wish, is now available on Blue Note/Decca.
Source: theguardian.com
