Archive for the ‘US-west coast’ Category

Aronia Berry Ice Cream

Tuesday, December 18th, 2007

The Dap-Kings get another back stage treat in Bellingham thanks to Joselynn and the nice people at Mallard Ice Cream (1323  Railroad ave, Bellingham, WA). Joselynn, the manager of the Nightlight (tonight’s venue), shows up with pints and pints of delicious fresh made ice-cream. The Dap Kings sample a variety of interesting flavors including strawberry aronia berry (amazing), pumpkin made with local organic pumpkin (a pumpkin lover’s delight), chili lime (not quite together yet), lavender (subtle), chocolate mint cheesecake, green tea made with aged macha from Japan, non-dairy coconut milk ice cream (surprisingly good), butter pecan (classic), and regular old vanilla (damn good). Pictured below is Joselynn displaying my personal favorite — banana. 


The Palm in LA

Thursday, December 13th, 2007

In LA the band is treated to a delicious steak and seafood dinner by our loving manager, Alex Kadvan. As many of you know by now, the band is used to cheap bites and food-on-the-go, so eating at The Palm Restaurant in Los Angeles is quite a luxury. The food here is rich and tasty. Fernando and I split the double cut new york strip for two. This is basically a thick ass piece of steak cut into perfectly succulent slices. Sharon Jones is also happy tonight as she indulges in one of her favorites — huge crab legs. But perhaps the most exciting element of the night for me is the star spotting of Naveen Andrews, or Sayid from “Lost”. He seems to enjoy a late night bite at the Palm as well.


Tomorrow I am going to wake up, around 9 o’clock, I’m gonna make you 8 Pies

Monday, December 10th, 2007


(Before I get to the pies, I would like to explain a couple of interesting combinations I learned this weekend. In Portland, a friend of mine introduced me to a new late snack, onion rings dipped in milkshake. Sounds gross, but it is good. In Seattle, people eat their hot dogs with cream cheese. This actually is gross.)

Okay, so the Dap-Kings are in Vancouver today and a special treat awaits us at the Commodore theatre. The nice people at Tartine Bread and Pies (770 Beach ave)  are fans so they gave us 8 pies — sour cherry, blueberry, chocolate pecan, sour cream raspberry, Dutch apple, double crust lemon, strawberry rhubarb and pumpkin pecan. This is my dream come true. I have been craving this quality of pie every since I saw the movie “Waitress”. Being the food critic that I am, I must have a piece of every one of these pies. Every pie is pretty much perfect. An interesting one is the chocolate pecan pie, which is a pecan pie and a chocolate brownie all mixed into one. I can’t pick a favorite because every time I eat a piece, it becomes my favorite. 


Tacos in Solana Beach

Monday, December 3rd, 2007

Solana Beach is just outside of San Diego where the tacos are good. We find Roberto’s Very Mexican Food at 445 North Highway 101. For variation’s sake, I order three different tacos — fish, chicken and carne asada (grilled beef). The fish is definitely the winner with a delicious piece of fried fish as its centerpiece, but all the tacos are quite good. One of the things I like about the tacos out here is that each type of taco gets its own special treatment. The fish taco is topped with fresh cabbage and pico de gallo (fresh tomato salsa). The carne asada taco has guacamole and pico de gallo. The chicken taco can be a real surprise to those who don’t know. First of all, it is served in a crispy corn tortilla instead of soft, and it is served with lettuce, shredded cheese and some crumbled cheese. I believe this is the gringo style of making tacos but I am not sure why it is prepared like this. Maybe chicken tacos are more of a American thing than a real Mexican thing. 


A Dap-King breakfast

Sunday, December 2nd, 2007

I awake to the soothing smell of bacon. I am still at the Roth’s in Riverside and I am looking forward to breakfast. I go downstairs and find Sharon Jones, the queen of funk herself, frying up the bacon. Next to her is Binky Griptite, Dap-Kings singer and guitar man, scrambling some eggs. Fulfilling the toast requirement, is Fernando “boogaloo” Velez, our percussionist. Needless to say, the breakfast is great. Sharon cooks the crap out of some bacon. Binky put his special touch on the eggs by adding onions and basil. And Fernando has perfected the art of toast.  

Brisket in Riverside

Saturday, December 1st, 2007

Tonight, the Dap-Kings are flying out of New York at 8 o’clock en route to California. Gabe, our bandleader and bass player, invites us to stay at his parent’s wonderful home. When we arrive at about 1 in the morning, we are greeted with his parent’s signature dish, brisket. This brisket is pretty much out of this world. It is covered in juices and mushrooms and it is melt-in-your-mouth perfect. Gabe’s dad, Andy, explains to me how he achieves this effect. “First of all”, he says, “you can’t take any of the fat off”. He goes on to explain that the brisket must be started the day before it is served. It is first braised with onions, water and onion soup powder. Then it sits in the fridge overnight. The next day, the brisket is sliced — he says it’s easier to slice when cold. The meat along with its juices is then combined with a bunch of sauteed mushrooms and is brought back to the burner where it simmers for hours until served with rice, bread and salad. The result is the perfect brisket. Father and son are pictured below chowing down. A big thank you to the Roth family for putting us up and serving us this delicious food.