I love mousse, and this was my first attempt at making it. Props to Martha Stewart for the great recipe. Don’t let the fancy name scare you—this dessert is easy and fun to make.
2 oz bittersweet chocolate (usually comes in 4-oz bars)
4 large egg yolks
1/4 cup sugar
1 pinch salt
2 tablespoons cocoa powder, unsweetened
3/4 cup heavy cream
Shaved chocolate (for garnish)
Finely chop chocolate; reserve. In a double boiler, whisk 4 large egg yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, about 2 to 3 minutes. Remove from heat and quickly whisk in chopped chocolate until melted, then add cocoa powder and whisk until smooth (mixture will be thick). Cool to room temperature.
Using a mixer, whip heavy cream until soft peaks form. Whisk half of whipped cream into room temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
ABOUT COOKING WITH BUDDY:
Cooking With Buddy is a weekly column on KitchenMixtape. Buddy Nielsen is the lead singer for the band Sense Fail, who’s new album Renacer is out now. When Buddy isn’t throwing around a mic on stage, or cooking, he also manages bands and runs the Staple Records. Senses Fail are on the road now. For tour dates and more info about Buddy, visit the bands website: sensesfail.com
Massachusetts-born Alex Stupak was a pre-teen prep cook. (The 12-year-old culinary boy wonder had convinced a restaurant’s owner he was of legal age.) From there, it was adolescence-meets-culinary education, with Stupak enrolling in his high school’s culinary arts program and the Vocational Industrial Clubs of America. He even started participating in culinary competitions, reaching the national level by the time he was a senior.
Inevitably, Stupak won a full scholarship to the Culinary Institute of America and then an externship at Boston’s prestigious Clio, where he got a mandatory but intriguing taste of the pastry station. With no plans to go into pastry full time, Stupak became tournant at Chicago’s Tru, followed by a sous chef position at The Federalist in Boston. Hungry for more creative control, Stupak began pondering his options. In a twist of fate, a newly fired pastry chef gave Stupak the opportunity he needed to take control of that department.
Stupak returned to Clio to become the restaurant’s first pastry chef (hailed as “visionary” by Food & Wine). Next came modernist shrines Alinea in 2005 and wd~50 in 2007. Although creatively inspired, Stupak ultimately questioned his place within “modernist” movement, realizing that this new way of thinking could become another format to be mimicked. The only logical progression for him was to evolve through a simple question: “What do you love to eat most?” His answer came in March 2010 with the opening of Mexican restaurants Empellón Taqueria and shortly after Empellón Cocina, as much reverent temples as culinary playgrounds for Stupak’s tireless creativity.
About Alex’s Playlist
Built to Spill — “Goin’ Against Your Mind”
You have to love an intro and this one is five minutes long. Great first one to listen to as it gets the day going.
Radiohead — “Bodysnatchers”
Creativity is about having a different perspective and doing things your own way. This band has done that, and when I listen to them, it makes me want to do the same thing with food.
A Perfect Circle — “Orestes”
This is the best song this band has ever done. If you don’t like it, you’re wrong.
Red Sparowes — “As Each End Looms and Subsides”
Instrumental music is awesome because no one can sing along to it!
Slayer — “Angel of Death”
You can tell everything about a cook based on whether they are for or against this song. If you don’t love Slayer, we probably don’t have anything else in common either.
This recipe from Entemann’s, a regional bakery in the Northeast. Entenmann’s is similar to Little Debbie or Tastykake—I can’t help if I was raised on preservative packed with bursts of delight. I love crumb cake, and so should you.
2/12 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter
2 large eggs
1 1/2 cups sour cream
2 tsps vanilla extract
1 cup firmly packed light brown sugar
1/2 cup sugar
2 tbs ground cinnamon
1/2 tbs ground nutmeg
1/2 tsp salt
2 sticks unsalted butter, melted
2 1/2 cups flour
Preheat oven to 350 F.
Butter a 13x9x2 baking dish.
To make the cake batter, sift flour, baking soda, baking powder, and salt into a bowl.
Using an electric mixer, beat the butter in a large bowl until smooth. Add the sugar and beat until well blended.
Add sour cream and vanilla extract and beat until blended. Add flour mixture in three additions, beating until incorporated after each addition.
Transfer the cake batter to prepared baking dish and spread evenly.
To make the topping, mix both sugars, cinnamon, nutmeg, and salt in a bowl. Add warm melted butter and stir.
Add flour and toss with a fork until moist clumps form.
Squeeze small handfuls of topping together to form little clumps. Drop the topping clumps evenly over the cake batter, covering completely.
Bake cake for 45–50 min. Insert toothpick into center of cake. The cake is done when the toothpick comes out clean and topping is golden brown.
Cut cake into squares and serve slightly warm or at room temperature.
ABOUT COOKING WITH BUDDY:
Cooking With Buddy is a weekly column on KitchenMixtape. Buddy Nielsen is the lead singer for the band Sense Fail, who’s new album Renacer is out now. When Buddy isn’t throwing around a mic on stage, or cooking, he also manages bands and runs the Staple Records. Senses Fail will be on the road starting April 3rd. For tour dates and more info about Buddy, visit the bands website: sensesfail.com
To create the modern seasonal fare served at the Inn of the Seventh Ray, Chef Bradley Miller starts with the best-tasting organic and local products available from the farmers’ market, along with naturally raised meats and sustainably caught seafood. “I want to give guests a completely distinct dining experience with delicious, beautifully prepared food in an ambiance they won’t find anywhere else in L.A.,” he says. “With the availability of amazing produce year-round, coupled with the beautiful setting of the Inn of the Seventh Ray, I’m never at a loss for culinary inspiration.”
The dishes Miller composes at the Topanga Canyon restaurant reflect not only his farm-to-table vision, but also his experience working at Michelin-rated restaurants. Before joining the Inn of the Seventh Ray as executive chef in October 2009, he worked as chef de partie overseeing the meat and fish station at Chef Joachim Splichal’s renowned Patina restaurant in L.A. Before moving to Southern California from the Scottsdale, AZ, area in 2008, Miller traveled throughout Europe to stage in top kitchens and glean the nuances of world-class dining at its finest.
The Scottsdale Culinary Institute graduate got his professional footing in the kitchens at the Boulders Resort and Golden Door Spa in Carefree, AZ, working his way up to the title of chef de cuisine of the property’s fine-dining restaurant, Latilla, as well as overseeing the menus for the bar and in-room dining. While working at the resort, Miller competed on the third season of Fox’s “Hell’s Kitchen” with celebrity Chef Gordon Ramsey, an experience that he fondly remembers as “a privilege not many chefs get.”
As the son of a butcher in the small town of Ottawa, IL, Miller grew up with a connection to the food-service industry. It wasn’t until high school, however, that he discovered he had a knack for cooking and a love of working on the line. “Those culinary classes provided me entry into a world of fascinating, colorful, and truly talented cooks,” he recalls. “I love the people you meet in restaurants. I’ve worked with
Harvard-educated line cooks, ex-cons and Russian mercenary dishwashers, and housewives on externships from culinary school. I love them all for the outlooks they bring to the food and the kitchen environment.”
When he’s not in Topanga Canyon, Miller lives in Santa Monica, CA. In his spare time, he enjoys reading cookbooks, eating out at new restaurants, and talking about food with “anybody who loves cooking and culinary technique.”
ABOUT BRADLEY’S PLAYLIST
Lenny Williams – “Cause I Love You”
If you come by my house in the morning (a chef’s morning starts at 10:30 a.m.) when I’m getting ready for work, you will either hear Lenny, Otis, or Teddy playing (loudly) from my apartment. The way Lenny sings is the way I try to cook … soul, soul, soul.
Kavinsky – “Nightcall”
This whole CD is great. Their sound reminds me of the ’80s. I love what they’re doing with music right now. This whole album plays while I’m reading cookbooks and surfing the web. It really makes me want to buy a Camaro, throw some wayfarers on, and cruise the PCH at dusk
La Roux – “In for the Kill” (Skrillex Remix)
Skrillex is always, always, always perfect for when you are booked solid and have two days worth of prep to get done in three hours. This is also the soundtrack for all of us in my office when we’re getting changed at the end of the shift—getting ready to go out and throw some back in L.A.
Kendrick Lamar – “Backseat Freestyle”
He is bringing back everything that made me fall in love with rap/hip hop since I was a kid. He has a unique sound and signature style. He’s putting Compton back on the map for music since N.W.A
Chingon – “Malagueña Salerosa”
On my mother’s side, my grandmother is Mexican and my grandfather was half Mexcian. So I grew up going to a lot of quinceaneras and parties. We would dance all night to mariachi music and eat every hour on the hour. So Spanish music and Mexcian food was my first taste of the true art and culture of Mexico. This song is a classic with a not-so-classic band. Chingon is Robert Rodriguez’s band that has a whole new take on spaghetti western–style music.
Whitney Houston – “I Have Nothing”
Not only could she sing … she could also act! The Bodyguard is one of my favorite movies of all time. I’ll repeat that: The Bodyguard is one of my favorite movies of all time. When I was a kid, I recorded it off the TV when HBO would do do their “Here is HBO for free for three days.” I wore that VHS tape out. I think I still have it in my old room at my mom’s house.
3 6 Mafia – “Late Nite Tip”
I truly grew up listening to these guys. They’ve shown they can stay strong in the game through the trends and one-hit wonders. Their style is so unique that people are just catching on to how ahead of the time there music was and is. This is definitely the music I listen to in the car, cranked all the way up heading to the restaurant.
Die Antwoord – “I Fink U Freeky”
If you don’t know, now you know. Cooks and chefs all have unique/not-the-norm personalities. This band says it all. As a chef, you want to believe you’re doing something new but familiar. That’s what I think of when I’m listening to Die Antwoord. PS: Major flow at 1:42
SBTRKT – “Wildfire”
There is baby-making music and then there is dirty college fun. This reminds me of doing absolutely something you shouldn’t be doing. Their sound is not just unique, its transcending.
Crosby, Stills and Nash – “Judy Blue Eyes”
Great music inspires me to be a better chef, person … etc. These boys knew how to inspire and take music to whole level of perfection. I miss harmonizing in music; it’s a missed resource that today’s music has gotten away from. Last year, I did a charity event in a private residence where a couple of these guys played in the living room for about 40 people. They played “Judy Blue Eyes.” It was the coolest music moment in my life thus far.
Hailing from Charlotte, North Carolina, Hrvrd may not be on your radar—just yet. This five-piece band released their full-length album last month on Equal Vision Records and are hard at work converting the masses to their unique blend of indie rock with a touch of droning ’90s guitar rock. If you’re a fan of Hum and Death Cab for Cutie, Hrvrd should be in your playlist. KitchenMixtape caught up with guitarist Jason Shaw to talk coffee, sushi, and delis.
Laurel Market, Charlotte NC:
Laurel Market is an AMAZING deli and community market in Charlotte, right down the street from my old house. Their deli serves a huge selection of fresh soups and sandwiches for both breakfast and lunch as well as a selection of fairly exotic sides such as quinoa, tabbouleh, and kale salad. Laurel Market also serves Dilworth Coffee, which is my favorite coffee that you can buy in Charlotte. They are an independent shop and I’ve had few cups of coffee that taste better than their butterscotch blend. When I used to live down the street, everyone would meet up at my house before leaving for tour and we would walk down to Laurel for coffee and breakfast.
Ru San’s, Charlotte NC:
Ru San’s is hands down my favorite sushi restaurant in the greater Charlotte area, you cannot beat the atmosphere in that place. Ru San’s has a gigantic menu full of original sushi recipes, as well as other tasty and fulfilling Asian style foods, and the staff is absolutely warm and inviting. When you eat here you feel as if the people serving you are very pleased to be doing so. When I go here, I usually start with a bottle of sake and a concoction called a “teriyaki rice ball”. The rice ball is a good starter and won’t fill you up completely. From there, I dive straight into nigiri pieces and very simplistic rolls. I love the simple nature of sushi so I usually order nigiri or sashimi. Every time I leave this place I feel more than satisfied and can’t wait to come back.
Isabella’s, Baltimore MD
Isabella’s is a small corner deli in the Little Italy section of Baltimore’s Fells Point. It’s a favorite of Brian McTernan of Salad Days studio as well as a favorite of many of the bands who have recorded with him. It’s a very small and traditional Italian/Mediterranean style deli. One of the first things you see when you walk in are three different kinds of olives sitting in trays that you can buy by the pound. I love the tuna and vegetable sandwiches here. The bread and all of the different vegetables and other ingredients are so fresh and vibrant that they taste different than you would expect them to, in the best possible way. I feel like a lot of people are desensitized to what fresh food actually tastes like so the human brain conditions itself to taste certain things that are very common to it and believe that aged ingredients are what some things are just supposed to taste like. For these people, I recommend you try Isabella’s in Baltimore. You will challenge your brain to recognize what good – and more specifically – what fresh food actually is.
Broadway Market, Baltimore MD:
I’m not sure that this is the actual name of this place, but Garrett and I love walking down to the market on Broadway for breakfast when we’re in Fells Point. It’s simple and straight to the point short order food with plenty of selection. I love breakfast; It’s definitely my favorite meal of the day and I love how versatile it can be and how a good breakfast gives me the energy to conquer my days. We were there just a few weeks ago and I can still taste the turkey bacon and black coffee hitting my tongue and warming my bones. I’m pretty sure all I had was two eggs, two strips of turkey bacon, and wheat toast but I remember after standing up and paying the check I felt like I could run 10 miles right that second.
V-Bar, Lower East Side NYC:
V-Bar is a nice quaint and comfortable little coffee and wine bar on the Lower East side of NYC. Usually when we’re in the city, Garrett and Lee love to go to Uniqlo and Top Shop to have a look around. I usually take much quicker looks than they do, then I’m ready to hit the road. A friend of ours from Charlotte recently moved to New York and started working at V-Bar. So one day, a few minutes after I had begun to become wary of the Top Shop, our friend Kevin called Jesse and invited us over to his new workplace. Needless to say, from now on while everyone’s shopping I’ll be at V-Bar either sipping on a cup of coffee or a glass of wine and catching up on my reading.
Cooking With Buddy Nielson: Sopa de Albondigas (Mexican Meatball Soup)
Today, KitchenMixtape starts a new weekly feature with Senses Fail frontman Buddy Nielson. When not touring, recording, or managing bands, you can find Buddy in the kitchen. He will be sharing simple recipes of his favorite dishes.
COOKING WITH BUDDY: Albóndigas Soup
In the bitting, bitterly cold New Jersey winter, nothing’s better than a pipping hot bowl of soup. The simplicity of crafting a soup is in strict contrast with the immense layers of flavor that are present. Up until a couple weeks ago, I stayed away from soup making, in fear that I didn’t have the culinary fortitude to compete. Little did I know it is some of the easiest and most rewarding. This is a classic Mexican sopa—authentic and tasty. Enjoy.
1 tbsp vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp ground cumin
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 tsp adobo sauce (dependent upon how spicy you like it)
2 carrots, grated
1 tsp salt
1/4 cup grated zucchini
1/4 cup uncooked white rice
Chopped fresh cilantro (for garnish)
Heat the vegetable oil in a large stock pot over medium heat and sauté the onion, garlic, oregano, and cumin until onions are soft. Add the beef stock, tomatoes, chipotle, carrots, and salt. Bring to a boil then reduce to a simmer (medium-low heat) for 20 minutes.
1/2 lb ground beef
1/4 lb bulk chorizo or ground pork
1/4 cup grated zucchini
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs
1 tbsp fresh cilantro, minced
1/2 tsp salt
1/4 tsp cumin seeds, toasted and ground (or ground cumin)
1/4 tsp dried oregano, preferably Mexican
Make the albóndigas: Combine all of the meatball ingredients in a bowl and mix well. Pinch off about a tablespoon of filling and roll it into a ball about 3/4-inch in diameter. Bring 2–3 inches of water to a boil in a medium to large saucepan. Add the meatballs and boil for 3–4 minutes (this is for reducing some of the grease). Drain the meatballs and discard the water.
Add the meatballs, 1/4 cup grated zucchini, and 1/4 cup uncooked rice to the soup and simmer for another 30 minutes. Serve hot and garnish with chopped fresh cilantro and a side of corn tortillas.
As a traveling band on a budget, The Tontons are constantly on the lookout for good food that don’t break the bank. The band members live only a couple hundred miles from Austin, and they frequently play shows around town. Here are a few places they frequent in Austin:
Trailer park living at its best! Torchy’s is probably the best “bang-for-your-buck” taco that we’ve found. Crazy awesome selection and atmosphere. Highly recommend the Trailer Park taco and be sure to “Get it Trashy” (aka with queso). Hang around and play some ping pong, as well.
Best burgers at the best price. Any band passing through Austin should know about this place. $2.25 for a large cheeseburger, what?!? And it’s good. Sell an extra CD or two at the show, and you could buy a round of milkshakes for the band!
When you play a show at Stubb’s, they give you a deal on their food. That’s awesome in itself, but the BBQ is delicious. Make sure to get some brisket and a side of fried okra. Ask about their daily specials—always something good and always very consistent.
Naan Sense—Indian Food Truck
A little change of pace. This epic food truck can be found all over Austin, but we’ve seen it near Red River and 7th on most Fridays and Saturdays lately. Tired of BBQ and tacos? Give them try. Open late, too.
Also there’s a really awesome “trailer park” on the east side. It’s a 10 minute walk from the convention center, but totally worth it. They have a fried chicken and waffles truck!
3/29 – San Antonio, TX – The Korova
3/30 – Austin, TX – Holy Mountain
4/01 – Phoenix AZ – Yucca Tap Room
4/02 – Tucson, AZ – PLUSH
4/04 – San Diego, CA – The Griffin
4/05 – San Francisco, CA – Thee Parkside
4/07 – Santa Monica, CA – The Central
4/10 – Las Vegas, NV – Beauty Bar
4/11 – Salt Lake City, UT – Bar Deluxe
4/12 – Denver, CO – Larimer Lounge
4/13 – Lawrence, KS – Replay Lounge
Eat/Drink/Play (SXSW Edition) with Max Gregor of Lemuria
It’s SXSW week, the streets of Austin are littered with musicians, fans, celebrities, industry insiders—all of them on the hunt for good music and good grub. Austin transplant Max Gregor, bassist for Lemuria, shares his favorite places to grab a bite during the festival.
These are the best tacos on earth. The idea of a fried avocado once scared me but is now eagerly embraced on a weekly basis. The Dirty Sanchez is also one of the most hilarious (and delicious) food items I order on a regular basis. If you’re in Austin for one day only—and have never had a taco in this town—this is the place to try it. Also see: Fun Fun Fun Fest Taco Cannon, Green Chili Queso, and Diablo Sauce.
The name turned me off for a long time. I wasn’t really interested in “health food” when I moved to Austin, and the name suggested plates consisting of lettuce and a lemon wedge. But no, I was wrong. I’ve never seen another place quite like it, but this place is all-vegetarian TexMex. They have a lunch special every day, which is always changing but remains a great option. My go-to, however, is the “steak” sandwich. Grab a lemonade and call it a day.
Capital City Bakery
Located on an inconspicuous concrete slab just south of the UT campus is the tastiest vegan bakery you’ve ever eaten at. If I have a weakness for cinnamon buns, then I’m a slave to baker Kristen’s. Any sugar cookie based treat here is also worth checking out. The old standby is the cupcake, of which there are many options on any given day. If all those options seem overwhelming, just order a whole box.
The Vegan Yacht
Another Austin must have is the frito pie. At Vegan Yacht, you can also get this in burrito form. I usually get some avocado on it. I would also strongly suggest the TLT and a Dub Jones smoothie. This place rules, and the owners are great people with the cutest baby you’ve ever seen. It’s also awesome, good-for-you vegan food within spitting distance of downtown, a part of Austin usually void of anything healthy.
I’m going to make what some may see as a loaded statement here: The Clay Pit is my favorite Indian food in the ENTIRE USA. I’ve eaten a ton of Indian food over the past 25 years, and this place really does it for me. Everything from the naan and tamarind sauce to the paneer is just a step above everywhere else. I’ll usually order either the Kashmiri Kafta Korma, or the Paneer Tikki Masala, with a veggie samosa appetizer and mango lassi on the side. They do this tex-mex spin on a couple plates, which at first sounded like a BAD IDEA to me, but there is a method to their madness. It’s probably crazy busy during SXSW, but man, if you can try it, try it.
EAT/DRINK/PLAY: Nick Zoppo and Taylor Stillwell from Heart to Heart
Pismo Beach natives Heart to Heart live on pizza, Chinese food, and punk rock. This five piece melodic hardcore band recently released their self-titled debut album on Anchor Eitght Four to rave reviews. If you’re a fan of ’90s punk ala Face to Face, Saves the Day, and even a bit of Samiam, then you just may want to check out this record. KitchenMixtape caught up with Nick and Taylor from the band as they prepared for their The Road To Mixtape Tour (with Forever Came Calling and Last Call).
Ricky’s House of Pizza, Santa Maria, CA
This is our hometown pizza spot. Not only do I deliver for them, but the pizza is incredible. There is a reason for my employment there, and it’s the discount.
Cook-Out, NC, TN, SC, and VA
Cook-Out was the best part of North Carolina. Can’t beat the amazing food for the price. Can’t wait to stop at a Cookout on this next tour.
Elmer’s, Santa Maria, CA
Seems like I find myself at the ole’ watering hole a few times a week in good old Orcutt, CA. Elmer’s is our depressing dive bar that hardly sells the beef jerky they have on display. But with the right crowd, it’s always a good time. One of my favorite places in town to have a few beverages when I get thirsty.
The Pine Box, Midland, TX
Huge fan of The Pine Box in Midland, TX. Been to many shows there and I have always had the best time. There ain’t no place like Texas. That’s for sure. Shout out to The Pine Box. Shout out to Frankie Muniz for dipping out on the show the last time we played there. True story.
Chain Reaction, Anaheim, CA
I believe Chain Reaction has to be everyone’s favorite. We recently played there for our first time with Misser and what an awesome show. The venue alone has so much history behind it. I remember searching the web on my free Juno dialup, trying to watch videos of different bands. Always turned out to be Chain Reaction videos. Such an awesome venue. Would love to play there again.
Sliders, Simi Valley, CA
The one place in town where no plans need to be made ahead of time for everyone to end up meeting each other on almost any night of the week. It has become second nature to just show up because you know all the homies will already be there. Cruise by anytime, and you are more than likely going to see my best friends and I at the bar, laughing at the same stupid jokes we tell every night, and munchin’ on fish tacos and brownie sundaes.
Jerry’s Coffee Shop, Simi Valley, CA Best breakfast spot in town run by the sweetest little old man and his wife. Complete hole in the wall/mom-and-pop-run business with some of the best home-cooked meals I have ever had. The employees are the most genuine people with golden personalities. They never let my cup of coffee go half empty, and they cook me up a mean veggie breakfast burrito!
Melt Bar & Grilled, Cleveland Heights, OH
Do you like grilled cheeses? Cool, me too. That’s why I fell in love with this place when Giants at Large first took us here. I was in awe as I read the menu. The shit that these people come up with to create a killer grilled cheese is absolutely unreal. If you like a whole lot of food that will more than definitely hit the spot, this place is for you. It’s got a really rad atmosphere with a very nice staff. I’ve been very tempted numerous times to fly from Los Angeles to Cleavland just so I can get my hands on another one of those sandwiches.
Chinese Buffet, Anywhere and Everywhere
I don’t know what it is but Nick and I cannot get enough of Chinese buffets. Wherever we happen to be, I don’t think there has ever been a time where we passed up an opportunity to hit up the Chin Buff. While the other dudes are at McDonalds, you’ll find Nick and I grubbin’ on chow mein, orange chicken, and cream cheese rangoons, going for seconds, thirds, fourths, and sometimes even fifths. We’re actually gonna try to get a tour sponsored by “Chinese Buffet.” Hopefully, we can seal the deal.
ROAD TO MIXTAPE TOUR:
March 20 – Tempe, AZ @ The Underground
March 21 – Albuquerque, NM @ Blackwater Music Venue
March 22 – El Paso, TX @ The War Room
March 23 – Denton, TX @ Hailey’s Club
March 24 – Oklahoma City, OK @ Conservatory
March 26 – Des Moines, IA @ Vaudville Mews
March 27 – Joliet, IL @ Mojoe’s Of Joliet
March 28 – Lansing, MI @ Mac’s Bar
March 29 – Toronto, Canada @ Sneaky Dees Concert Venue
March 30 – Montreal, Canada @ Underworld
April 1 – Hartford, CT @ Webster Underground
April 2 – Poughkeepsie, NY @ The Loft
April 3 – Boonton, NJ @ Canvas Clash
April 6 – Patchogue, NY @ 89 North Music
April 7 – Newark, NJ @ Perkins Student Center
April 9 – Richmond, VA @ The Camel
April 10 – Marietta, GA @ Swayze’s
April 11 – Tampa, FL @ Transitions Art Gallery
April 12 – Jacksonville, FL @ Phoenix Taproom
April 13 – Savannah, GA @ Sweet Melissa’s
April 14 – Nashville, TN @ The Owl Farm
April 15 – St Louis, MO @ FUBAR
April 16 – Kansas City, MO @ The Sandbox
April 17 – Denver, CO @ The Office Space
April 18 – Cedar City, UT @ Off The Cuff
April 19 – Las Vegas, NV @ Choices Pub
April 20 – Rancho Cucamonga, CA @ Nitty Gritty
April 21 – Long Beach, CA @ DiPiazzas
EAT/DRINK/PLAY: Dave Stephens from We Came As Romans
Former culinary student and We Came as Romans frontman Dave Stephens knows a thing or two about food. “Going out for dinner and drinks is one of my favorite things to do,” he says. “I love reviewing, critiquing, drinking, and of course, eating at different restaurants back home and on the road.”
With a tour bus acting as Stephens’ second home, the metalcore vocalist shows off his love for creative menus, jumbo scallops, and Middle Eastern food with his diverse Eat/Drink/Play list:
Contemporary American food with a great menu featuring delicious seafood, steaks, pastas, and salads. I’ve eaten here several times and it was a great experience every time. Their wine selection features a lot of Michigan wines as well as wines from all over the world.
Shaw’s Crab House, Chicago,IL
Some of the best seafood I’ve had in my entire life. I ordered jumbo scallops, and as soon as they hit my taste buds, my entire body went into a state of euphoria. This place has a really cool retro ’40s–’50s feel. While it’s pretty expensive, you get what you pay for.
The Town Tavern, Royal Oak, MI
Don’t be fooled into thinking taverns are only good for drinking. This tavern offers a very creative menu going further than the usual burgers and sandwiches. The food comes out looking picture perfect; the chefs really paying attention to their presentation.
Anitas Kitchen Ferndale, MI
The best Middle Eastern food I’ve ever had (besides the cooking of my girlfriend’s Iraqi grandma). Her and I are basically regulars here. The interior is decorated beautifully, the staff is friendly and helpful, and the food is authentic and delicious. Fair prices and awesome food.
The Catch Anaheim, California
I had the privilege of eating at The Catch in Anaheim, California, once with my band’s booking agent. I ordered the Chilean sea bass, and it couldn’t have been prepared better. Everyone I was with was amazed with their food as well. The servers were friendly and very knowledgeable and the environment was beautiful. Eat here next time you’re in Anaheim for sure!
On the Warped Tour:
Jun 15 Seattle, WA, White River Amphitheater
Jun 16 Portland, OR, Portland Expo Center Parking Lot
Jun 19 San Diego, CA, Cricket Wireless Amphitheatre
Jun 20 Pomona, CA, Pomona Fairplex
Jun 21 Pomona, CA, Pomona Fairplex
Jun 22 Mountain View, CA, Shoreline Amphitheatre
Jun 23 Ventura, CA, Seaside Park
Jun 26 Las Cruces, NM, N.M.S.U. Practice Field
Jun 27 Phoenix, AZ, Quail Run Park
Jun 28 Las Vegas, NV, Silverton Casino Parking Lot
Jun 29 Salt Lake City, UT, Utah State Fairpark
Jun 30 Denver, CO, Sports Authority Field at Mile High
Jul 3 Indianapolis, IN, Klipsch Music Center
Jul 5 Toronto, ON, Molson Canadian Amphitheatre
Jul 6 Buffalo, NY, Darien Lake Performing Arts Center
Jul 7 Holmdel, NJ, PNC Bank Arts Concert Center
Jul 9 Virginia Beach, VA, Farm Bureau Live At Virginia Beach
Jul 10 Washington, D.C., Merriweather Post Pavilion
Jul 11 Boston, MA, Comcast Center
Jul 12 Camden, NJ, Susquehanna Bank Center
Jul 13 New York, NY, Nassau Memorial Coliseum
Jul 14 Hartford, CT, The Comcast Theatre
Jul 16 Scranton, PA, Toyota Pavilion
Jul 17 Pittsburgh, PA, First Niagara Pavilion
Jul 18 Cleveland, OH, Blossom Music Center
Jul 19 Detroit, MI, The Palace of Auburn Hills
Jul 20 Chicago, IL, First Midwest Bank Amphitheatre
Jul 21 Minneapolis, MN, Canterbury Park
Jul 23 Kansas City, KC, Cricket Wireless Amphitheater
Jul 24 St. Louis, MO, Verizon Wireless Amphitheater – St. Louis
Jul 25 Atlanta, GA, Aaron’s Amphitheatre at Lakewood
Jul 26 Tampa, FL, Vinoy Park
Jul 27 West Palm Beach, FL, Cruzan Amphitheatre
Jul 28 Orlando, FL, Central Florida Fairgrounds
Jul 29 Charlotte, NC, Charlotte Verizon Wireless Amphitheatre
Jul 30 Cincinnati, OH, Riverbend Music Center
Jul 31 Milwaukee, WI, Marcus Amphitheatre
Aug 2 Dallas, TX, Gexa Energy Pavilion
Aug 3 San Antonio, TX, AT&T Center
Aug 4 Houston, TX, Reliant Center Parking Lot