The Rock & Roll Chef®

Labels: blues classic amp, hartley peavey, jim marshall, leo fender, peavey, rock n roll chef

Labels: chip z'nuff, chip znuff studios, enuff znuff, rock n roll chef

Labels: come and go, duke's bar chicago, duke's bar rogers park, john lilly, john lilly music, midas commercial, rock n roll chef

Labels: hartley peavey, media matrix, meridian mississippi, rock n roll chef, rock n roll kitchen

I was going through (i.e., getting rid of) a bunch of stuff I have in storage, and ran across this photo I thought I'd lost of Mayor Daley & myself. If you think about it, it's somewhat amazing how he's stayed in office all these years, and how nobody seems willing or able to give him a run for his money come election time. To me, he pretty much exemplifies how most people would agree how Chicago (and, in fairness, every big city in the world) is run: dirty politics, payoffs, indictments, backdoor deals, patronage picks, blameshifting, mutual backscratching, phonies, con-men, union thugs and cops looking the other way BUT... there's one thing nobody disputes about the Mayor: He loves the city, and it shows. If the city weren't well-run and clean (mostly), or the snow didn't get removed, etc. - he'd be gone pronto.

This photo was taken by the Mayor's official photographer at some kind of Gold Coast homeowner's event I was catering. His office only releases photos approved by them, which I understand regarding "brand control." Obviously, the homeowners had enough clout to get the mayor to speak at their event (you can bet he doesn't do that for just any group). Beyond that, I found it interesting to witness the dynamic that happened leading up to this shot.

I had appeared with my band at The Taste Of Chicago not long before the event, and I had a program booklet with my photo next to Mayor Daley's on the inside booklet. I thought it might not be a bad idea to get an autograph on the booklet, with my photo as the entre to that request - and it worked.

I first spoke to one of his thick-necked, suited security personnel, and showed him the booklet, and asked if I could meet "da Mayor"; He pulled up one of those little security microphones to speak to one of his team standing next to Daley, who I could see down the hall a bit. And that's when I witnessed the "ripple effect."

The second thick-neck next to the Mayor whispered in his ear after he got the call from the first one I spoke to, and Daley's gaze went to me; I could see him nod yes, and the message came back to our end of the hall. From there, I could imagine how it felt for some medieval subject to be recognized by the king - and how that also affected his cadre of high-end hangers-on.

When the word came in that Daley would be speaking with me directly, the schmoozing (butt-kissing?) began immediately. And it was a strange sensation indeed.

A few of them came over to me preceding the Mayor, but the one I remember best was the owner of a very high-end "Viagra Triangle" downtown steakhouse called Gibson's rolling over to introduce himself, and checking me out; My feeling was he was sniffing around to see if I were someone he could "work," who he then would be then able to curry favor for him with Daley.

After that, it really felt like I was meeting some kind of Chicago royalty - he was very pleasant, his photog was snapping away, everyone was watching - kind of fun. He signed my program book, we shook hands goodbye, and that would be my first & only brush with the Da Mayor.

Labels: king of chicago, mayor daley, Richard Daley, rock n roll chef

The inimitable Steven Adler of Guns N Roses was here in Blue Island last week, for nearly a week; it's always good to see that boy. Although I was told he was here to record some tracks (he said he wants to knock out an EP of 4 - 5 new original tunes), they ended up not doing even one song (!?!?!?).

It's not hard to get him going about his favorite topic: A GNR reunion. The thing that got him going was when I told him I was betting on him as being "the last Gunner standing." Meaning: my money is on him to be the last surviving member of the original lineup. Why?

Well... with all the abuse he's put himself through (plus several admitted suicide attempts), he's still going strong -mostly. He's like a charming cockroach, only with great rhythm, millions of dollars and millions of fans. To be a great rock drummer - and he very much still is, it's great to watch him going through his chops - I believe that requires a lot of core strength. Not to mention having the stamina to keep all those other bigger-than-life Gunners in check onstage. And so... my GNR deadpool says Adler will be the last Gunner standing.

P.S. On another note... he didn't say this was confidential, so I'm mentioning it here: He just signed a book deal with Simon & Schuster, should be released sometime in 2010. Although he wanted to call it "No Bed Of Roses," the publishers went with the title "My Appetite For Destruction." GOOD LUCK BRO!

Labels: blue island, chip z'nuff, rock n roll chef, steven adler

Labels: chef joel nickson, chicago recording company, chip znuff, Chris Shepard, CRC wishbone, Dennis Webber, Hank Neuberger, Paul Coscino, Professor John, rock n roll chef, Tim Beattie, Tony Dale

MEET HARTLEY PEAVEY, founder & owner of Peavey Electronics. As a long-time user & owner of Peavey products (just like thousands- if not millions - of other musicians), I was already very familiar with his products; I've used a tweed Blues Classic 50 with one 15" speaker for years.

What I didn't know was how funny & entertaining he was, how anti-corporate/conglomerate, and how charged up I got being around someone who's had such a huge influence on the music industry. Oh, and he digs Mexican food (truth is, I probably wouldn't have gotten the interview without handing over some Totally Chipotle products).

Labels: hartley peavey, namm 2009, peavey, rock n roll chef, totally chipotle

HERE'S THE FIRST RETAIL PRODUCT FOR BABY BACK BLUES BBQ THAT I KNOCKED OUT (yay). To me, packaging design for retail is high consumer art, very competitive, very hard to do well. By well I mean: stand out on shelves, get folks to pick it up and put it into their shopping carts - period. I actually think the designs on cereal boxes are THE most researched, focus-group heavy, expensively-researched-before-they-hit-the-market products on shelves. Package design ALWAYS takes longer than most people realize (just getting to this point was probably 6 revisions, not including the logo). As BBB is also slowly introducing their brand for retail, there isn't an overwhelming demand to begin with. As such, the first-run labels will be done on color laser prints and affixed by hand onto the vac pack pulled pork units (not exactly cost effective for mass production). When/if the demand increases, the co-packer will have to figure out how to automate that part of production - but that's a good problem to have, right?

At some point, I'm going to add something relative to this label (and every product vying for retail shelf space), regarding the Universal Code Council or GS1 (the organization which issues barcode accounts), which is truly nothing short of a monopoly. FYI, they lost a class-action law suit a few years back, which turned out quite well for those of us who created an account with them before 2000 (can you say "grandfathered in?").

Labels: america loves bbq, baby back blues, package design, pulled pork, rock n roll chef

Have a look at something that was shot & edited in under a week. This was actually a 1-take green screen test with only the singer, taped at the end of a long, hot photo shoot for Brendan's Cross. BC is a 5-piece Chicago-based band with a new record coming out called "Vs. The World," produced by (sir) Chip Znuff. Regardless of the production value, the singer asked me to put it online anyway (better than nothing, I guess). In my opinion, the piece:

1. Features a very strong song & production

2. Features a very engaging/talented singer/songwriter with a cool vibe (and great pipes).

To me, the singer Rich almost has a rockabilly/Elvis thing going on, although I can't imagine there's any way that was intentional.

RESOLUTION. Here's what's funny about this video: When it's reformatted with an online sharing site (I use Vimeo.com for the sharper picture, YouTube.com to spike search engine ranking), the video seems to even out into a softer, film-ish look. However, when it's rendered in the highest resolution available to me (NTSC, 30-ish frames per second, .avi format), it looks like a cheesy public access production. Go figure. And so the question: Maybe there should be a strategy for content produced (for the time being) with that low-resolution softening effect in the plan?

CAMERAS. I used a Canon GL1, shot at 30 p. I was REALLY wishing we'd shot this in the "film-look" 24 p, but that camera wasn't available at the time.

Labels: Brendan's Cross, Chicago band, chip znuff, Green screen, music video, rock n roll chef, Shine

Anybody out there heard of Rocklahoma? In fairness, I might not have known about it except for Chip Znuff, who plays there and also seems to be one of their key components with helping get musicians, promote it, etc. Regardless, I do know it's hugely successful - what other festival can you name which pulls over 100,000 people its first year and gets great national media coverage? (i.e., Rolling Stone magazine).

As you would guess, Rocklahoma is in Oklahoma, fairly close to Tulsa. It's all about 80s hair bands like Warrant, Ratt, Poison, Lita Ford, etc., which is still a wildly popular format to this day. It turns out one of the head guys (Brad White) is a real cooking/food nut; after I sent them some Totally Chipotle products and RR Kitchen promo stuff, I got invited to set up backstage with some cameras, do some cooking with whichever rock stars fell like cooking on camera, do interviews, etc. Suh-weet, hey? Now, it's all about what can be done with about zero lead time and (so far) no budget... Ideas, anyone?

Labels: festival, rock n roll chef, rock n roll kitchen, rocklahoma

It's been awhile since the last post, lots of stuff happening. One thing in particular: I've been doing some personal chef stuff for the original drummer from Guns N Roses at Blue Island Recorders (yes, southside Chicago). His name is Steven Adler, he's a pal & bandmate with my pal Chip Znuff, and since meeting & hanging with him, I've started to check out some GNR stuff I've found online.
Apologies to Steven - I can't say I was the biggest GNR fan in the world. But I can say I've really had some fun with him, he's a real sweet & funny guy (and I've been shooting some video of him, which I'll put online soon).

Beyond that, I was happy to find this live video of their band from 1988, and was very impressed. Everyone seems at the top of their games, it's a good tune, and Slash really plays well over the rest. Are the two guitars a little out of tune up front? Hey, that's rock & roll, baby - and maybe they really were one of the best rock bands ever? Enjoy...

Labels: blue island recorders, chip znuff, guns n roses, rock n roll chef, steven adler

YESTERDAY, WE STOPPED WAITING FOR EVERYTHING TO BE PERFECT, WAITING UNTIL THERE WAS A "REAL" BUDGET, WAITING FOR SOME BIG-TIME PRODUCER TO GIVE US THE GREEN LIGHT. We did something I've been wanting to do for a long time: Shoot Chip Znuff cooking & playing with me in the kitchen.

So, along with Leigh Hanlon, Chip and I got together for a few hours at my place, cooked & played & chatted in front of a couple of Canon GL2 cameras, and had a blast knocking out a home-grown segment of "Rock & Roll Kitchen."

Not sure exactly how all the footage will cut together for a final segment (or segments), but meantime, here's a quickie of Chip doing his "Rock Star Lunch" that offers a quick peek into how funny this guy really is:

Labels: chip z'nuff, rock n roll chef, rock n roll kitchen, rock star lunch

So I get some emails awhile back, real friendly - turns out they're from some LA-based company called M80 who seem to be sniffing around for food bloggers. Turns out they're working for Nestle, trying to get folks to write about their product (left). I suppose I should be flattered the flying monkeys of a corporate giant spotted me, as my blog is barely a blip on the online radar, I don't update it too often, and it's far heavier on the music than the food (at least for now). Regardless, after my two word response to their email ("details please,") they sent 3 coupons for their stuff, which I got yesterday. And so, here goes:

I'm not a pastry chef or baker, and while I suppose I like chocolate as much as the next person, it's not my personal addiction. After eating a whole bar of it (my bad! This is baking chocolate, not really meant for munching; but anyone who knows me, knows I'm more trailer park than Park Avenue), it seemed okay to me? Actually, I'm more interested in the online marketing campaign - who pitched who, wondering how much Nestle paid them to do what they did, how they track the success of their program, how they justify whatever they're charging Nestle, if they can measure a spike in sales, and how much they lie on their event reports when it goes back to the client for review.

What, a marketing company lying to their client?!?! Believe it, and here's how I know: Having worked on the initial launch of Fruitopia, I witnessed firsthand how big corporations operate (Coca Cola, in this case), and how quickly those of us in touch with street-level response learned how unreceptive they were to ANY kind of feedback telling them their new product was anything less than phenomenal. On a side note, one belly-laugh we got from the whole thing was how - even though it was targeted towards "Gen X-ers" - the uber-sweet/borderline sickening concoction really went over best with certain minorities, one of whom had the most oft-quoted request: "Can I get me some more of that Froo-NO-pee-us?"

Although the six psychadelic-painted schoolbuses traveling nationally were pretty cool to look at (each with a huge picture of a Fruitopia bottle painted on their roofs), it was also interesting to see everyone from the road managers to the event marketers & up each do a little "tweaking" along the way with the post-event/program reports. I suppose if you're some corporate creep whose primary talent is justifying their salary and blame-shifting any problems to someone/somewhere else (vs. actual positive results), you don't really question when you read how every person who tried your product is now a LOYAL CONSUMER and REALLY LIKED IT and WILL NOW BUY IT!

FYI, I never told the Nestle marketing company I'd do a review, just asked them for details - very annoying for them to add that part... I'm also curious who in the hell convinced who that they needed their own media player at Nestle?!?!? But hey - A FREE CHOCOLATE FOUNTAIN! Woo hoo!

(FROM THEM LAST) Thank you!  Your coupons are in the mail, please expect them soon. I hope you enjoy the chocolate and I can’t wait to read what you write. Please let
me know if there’s anything else I can do to be of help.

(FROM THEM NEXT)
I’m so glad to hear back from you!

Since you would like to do a review (NO!),I can send you two coupons for free
Nestle Chocolatier that can be used at most United States grocery stores.
Between the freezing temperatures in the Midwest and the melting
temperatures here in LA, we find free coupons are the best way to get you
the chocolate in its best form. Can you please provide an address for us to
send the coupons to?  It is completely confidential and only used for
sending you the coupons.

Once you try the chocolate in a recipe or in any other way you’d like, I’d
love for you to blog about your experience openly and honestly. It is
perfectly fine, even encouraged, to let your readers know that Nestlé and
M80 provided you with the chocolate for the review.

If you are interested in doing a giveaway, we can provide you with several
coupons to give away or with a chocolaty gift such as a chocolate fountain
or fondue pot. We can ship the prize directly to you or directly to the
winner(s). We’re open to whatever setup and logistics you feel the most
comfortable with.

I also recommend our media player, which features video recipes and other
video information about chocolate. You can view it here:
http://hyfntrak.com/nestle/fromafriend.

If you would like to know more about Nestlé Chocolatier, read a press
release and facts, access pictures, etc. to enhance your review, you can
find more information here:
http://nestle.m80im.com/epk/epk.html.

Once you’ve posted, I would love to read it, can you please send me a link?

Please feel free to contact me with any questions you may have. Thanks so
much for helping out!!

Best,
Lauren

Labels: nestle, online marketing, rock n roll chef

HAVE YOU SEEN WHAT'S BEEN GETTING OVER AS "KID'S COOKING SHOWS?" If you do a quick online search, you may be less than impressed about what seems to be the standard out there.

WE'VE BEEN DOING KID'S COOKING SHOWS FOR YEARS. And we're not talking the annoying "Today, we're going to make a smiley-face peanut butter sandwich!" drivel perpetually served up by most kid's programs, either. Based on this, we figure it's high time to start work on OUR version of a quality kid's cooking program. Title: The Rock & Roll Kitchen, Junior.

KIDS ARE NOT STUPID! Inexperienced, yes; but assuming they can't handle some basic cooking techniques is patronizing and condescending. Every future chef starts at the bottom, with simple duties they can handle; it should be no different with kids.

AND IF THE PARENTS DON'T KNOW HOW TO COOK... We've seen this over and over again. So few parents know how to cook - or are insecure about what they do know - they have no knowledge base to teach from. More, instead of giving a child some basic chore they can handle (chopping parsley, peeling garlic, washing dishes, peeling potatoes, etc.) , they chase them out of the kitchen instead. In our experience, most younger kids are eager to help - especially when the reward is a tasty dish. When an adult projects their culinary insecurities onto a child, it not only sends a terrible message, it also instills a negative message about cooking, which will be difficult - if not impossible - to overcome in later years.

EDUCATION VS. ENTERTAINMENT. As most teachers know, anytime the lesson is fun and watchable, the lesson has a far greater chance of taking root. This speaks to our overall philosophy of the one crime you can't commit onstage: Being boring. However, it has also been pointed out that our format could easily be adapted into the Holy Grail of kid's programming: Cooking/nutrition; live/interactive music; and physical fitness (i.e., dancing). We'll have to agree...

USING A COMBINATION OF PRE-PREPPED AND LIVE TECHNIQUES, here are some of the many dishes & techniques we have featured during various kid's cooking demos:

NEW ZEALAND MUSSELS WITH TARRAGON WINE SAUCE IN LINGUINI

MESCLUN SALAD MIX WITH BALSAMIC VINAIGRETTE

MANGO/CHICKEN QUESADILLAS

HOW TO CUT AN ONION

HOW TO MAKE AN OMELETTE

MARINARA

GUACAMOLE

Stay tuned...

Labels: kids cooking, kids cooking show, rock n kitchen jr., rock n roll chef