Both food and music have a comforting and soothing effect. Whether I am providing nourishment through food or through music to nourish someone’s spirit or soul, I am fulfilling the same purpose.
I prepared food very early in the morning; I started cooking at 6 o’clock. We were making risky dishes as well. My first dish was french fries, which involved handling hot oil and a small child on a chair. It was a bit wild, 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. When we went fishing, we would clean and gut the fish, just as we did with rabbits before cooking them in numerous ways. While I am no longer a hunter, I have always understood the source of our food.
During my twenties, I ran a small catering company in California. I juggled pursuing my music career and getting hired for intimate dinner events. I often had to prioritize which job would bring in more income, and sometimes catering paid more than my music gigs. As a result, I would keep both sets of clothing in my car at all times.
I am equally at ease expressing myself through both food and music. It’s almost like a balancing act – “Look, I can do this! But I can also do this!” There has been some talk that my dinner parties are well-known, but I’m not sure. Stevie Wonder has mentioned he wants to attend one of my dinner parties, but it hasn’t happened yet.
I do not intend to disrespect the British community, but I have not yet had a truly exceptional ribeye steak here. The steak at Hawksmoor was good, but it had an American influence. However, I have tried steaks here that made me wonder, “What kind of cut is this? It looks like an oddly shaped piece of cow meat!”
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 glue that held us together. In order to bring us all back together, I made the decision to move from New York to California. I purchased a long table and a house with enough space for everyone to gather. I took care of everything, all they had to do was show up and enjoy the food. We had a wonderful time together. However, the past couple of years have been difficult due to Covid. Tragically, my brother and sister passed away. Though we are still able to meet, there are two members of our family missing. Despite this, I am proud that I was able to accomplish my goal. The value of the house has already been repaid through our time spent together. Now, the house can withstand any storm because we did it – I achieved what I set out to do.
During our Christmas dinners, there are more than 100 people at my house. We have a variety of dishes, including turkeys, rib roasts, salmons, ducks, and lamb, set up at different stations. My wife prepares her famous Russian salads while I take care of the side dishes. It’s quite chaotic with four ovens running at once. The only challenge is timing the gravy and sauces to be ready at the right moment. However, the first 60 guests are guaranteed to have delicious gravy and sauce.
In California, it is common to combine different flavors and ingredients in dishes. For example, preparing salmon with a curry or making a rib roast with a unique Asian sauce, or even creating Korean tacos, are all considered acceptable. Personally, I enjoy blending sweet and savory elements in my cooking. The ultimate combination for me is having cornbread stuffing and cranberry sauce mixed together on a plate.
My spouse is from Russia and I have enjoyed delicious meals in Eastern Europe. In our household, we have a type of caviar that is not traditional caviar. It consists of a mixture of eggplant, squash, zucchini, tomatoes, onions, and garlic, served on bread. This dish, known as “peasant caviar,” is incredibly tasty.
If my music career ever slows down, I aspire to open a quaint restaurant with eight to ten tables. I envision being personally involved in the operations and serving each customer with love and care. However, this may just be a far-fetched dream.
My favourite things
Food
A great ribeye with peppercorn sauce or some herb butter, and a complex wine to go with it. Yes, I should have some potatoes with it. But you could bring another side of steak, actually.
Drink
I have a preference for an Old Fashioned drink. It gives me the sensation of exiting a classic car, haha! Entering my personal library.
Place to eat
In New York, there’s a place I really love to go: EN Japanese Brasserie. The attention to detail is the thing that struck me: it was the first high-food experience that I didn’t feel awful for spending that kind of money.
Dish to make
I enjoy preparing salmon in various ways, such as dusting it with curry for a delicious blend of sweet and savory flavors, or pairing it with mango chutney. However, I also have a fondness for simply using rosemary and butter.
The Christmas Wish album by Gregory Porter has been released (Blue Note/Decca).
Source: theguardian.com
