Songs We Think Could Inspire Local Restaurant Dishes
We scooped this off Flavorpill early this week: Eat to the Beat, an occasionally amusing rundown of theoretical restaurants and dishes with concepts drawn from songs by prominent bands and artists both current and vintage, along with the ad campaigns they've soundtracked. From Hank Williams' "Hey, Good Lookin'" to R.E.M.'s "Orange Crush," cooking and consumption has often inspired tunes; there's no reason to believe the process couldn't work the other way around.
We're especially taken with the gastronomic implications of Joanna Newsom's "Clam, Crab, Cockle, Cowrie" and "Peach, Plum, Pear" ― alliterative blueprints, perhaps, for Chez Panissian concoctions. The first would be an understated affair: a delicate tumble of steamed shelled ocean creatures, a "waltzing with the open sea," as Newsom sings. We can think of a few local chefs who might actually quote that on a menu.
The second, a sumptuous dessert, a custard maybe, would be as rich, perfumed, and intoxicating as the Nevada City singer's acrobatic, M.F.A.-grade verse. Honorable mention: The unpretentious neighborhood spot local breakout band Girls might start with lyrics like, "I wish I had a pizza and a bottle of wine." Last night, we were wishing for the same thing.