Indie Food and Indie Rock Come Together at Noisette
They say that chefs are the new rock stars. If that's true, then Noisette is going to be the
most rocking afternoon in history.
Dubbed "a culinary concert block party," Noisette brings together musical performances
by bands and DJs with dishes by innovative local chefs. Think of it as enjoying a concert,
a multi-course meal, and a dance club all at the same time.
The event, originally slated to happen at Speakeasy Brewery, will now be held at the indoor-outdoor space Public Works, a 21-and-over venue. Featured musical performers include the Dodos, Pillowfight, Craft Spells, and Taken by Trees as well as DJs Chad Salty, Nanosaur, and Snacky Tunes. Each general admission ticket includes a dish from each of the chefs and all of the music, while a VIP ticket also includes early entry with a hosted beer bar and access to special demonstrations.
Noisette has been carefully designed to satisfy the music nerd and the food geek simultaneously. "Wherever you are, you can hear the bands," says Stacy Horne of Noise Pop, co-producers of the event. "People will be able to float freely between the outside and inside, and around each corner will be a different food offering, which will be really
Speaking of food, the list of chefs participating in Noisette includes such local luminaries
as Jason Fox of Commonwealth, Ryan Pollnow from Flour + Water, and Dennis Lee from
Namu Gaji, to name a few. Adam Dulye from Monk's Kettle, Arthur Wall from Garcon,
and Blair Warsham from Graffeats will also be showcasing their savory side, while Mr.
and Mrs. Miscellaneous will be providing the sweets in the form of Speakeasy root beer floats with vanilla ice cream.
Katie Kwan and Valerie Luu of Rice Paper Scissors pop-up fame will be on hand during
the noon VIP hour, offering beef pho rolls and showcasing a Vietnamese coffee-making
demonstration. Other VIP hour events include a whole hog butchering demonstration
by Ian Marks from Beast and the Hare, and a fish carving demonstration by Mike Selvera
from Bar Crudo.
Dishes on offer are hugely varied but all have a picnic, street-food feel. Three different
slaws are on the menu to accompany Marks' pork po'boy, Dulye's smoked rib-eye, and Warsham's char siew chicken bao. The cuisine traipses the globe, from Wall's New
Orleans-inspired seafood gumbo, to Fox's Japanese-influenced lamb cheek with dashi,
to Pollnow's "carta di musica," an Italian flatbread dish with rabbit and peach mostarda.
Rounding out the offerings are Lee's Korean Fried Chicken sando and smoked pork
shoulder, and Selvera's marinated mussels and butterfish.
"Everyone's excited about showcasing their food to a different audience in a different
way, says Horne of the participating chefs. "Every chef here is someone we consider to
be at the top of their game, and analogous to the types of bands that we work with at
Noise Pop: maybe not the most mainstream, but more on the indie side of things."