Patrick Hallahan from My Morning Jacket in Cooking Show

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As Patrick Hallahan calls TOURNAMENT, the My Morning Jacket drummer is preparing for a full blizzard – 12 to 18 inches of snow is expected at his current Louisville, Kentucky home within 24 hours. And where many Americans would panic after a day without take out, this dude is prepared – with a well-equipped kitchen and the culinary skills to put it to good use.

But a central message of his new cooking show, In the kitchen with Patrick Hallahanis that interesting dishes (and, by association, memories) are stored in our rarely visited cupboards and refrigerator drawers. We only have to seek them out – and, for the novices among us, embrace the unknown.

“The biggest lesson in life is to really go beyond fear and challenge yourself to do something you don’t know how to do,” he says. “I could probably go to anyone’s house right now and point out two meals that they could cook with whatever they have around, but they might not see the connection there. Instead of procrastinating, get your hands on it and have fun with it.

Hallahan admits upfront that he’s “no chef” – he even mispronounces some food-related words in the show’s first episode. But the art of cooking – and the joy of sharing it with others – is the biggest non-musical guideline of his life. He grew up savoring the late ’80s cooking shows (including TLC The Urban Peasant) with his family; he oversaw food at My Morning Jacket’s One Big Holiday festivals and co-founded Louisville’s Butchertown Grocery.

When his band began a long hiatus in 2015, he took that other passion even further – even recounting Relix that he was beating around the idea of ​​writing a cookbook. But when the pandemic became a reality, literally hours after My Morning Jacket finished recording a new LP, he decided to fill his suddenly loose schedule with a different kind of food project.

The three episodes In the kitchen – premiering February 21 via Assis – features Hallahan’s recipes and stories, weaving into guest spots from his daughter, Jacket bassist Tom Blankenship and VHS or Beta’s Craig Pfunder.

Hallahan spoke to TOURNAMENT on the themes of the show and the link between food and music. While we had her, we also asked her about her thoughts on famous songs related to food.

TOURNAMENT: Tell me about the origins of In the kitchen.
Patrick hallahan: It was after I finally stopped crying, my life came to an abrupt end: not traveling, not playing music in front of people, not seeing friends. It was kind of like mourning a death or something. I’ve been through all kinds of times of anger and sadness and depression, trying to make sense of a world without order. Once I got over my panic, I just decided that I was going to take this forced downtime to do some things that I had wanted to do for years. But a cooking show was not one of them.

My management was throwing up ideas of things I could do in my spare time: “Would you like to give a drum lesson or something?” »I don’t know how to do it because I have never taken a course. I would just say, “Here are some tapes; go listen to them and come back when you can play like this. They also said, “You could do a cooking show,” and I was like, “Oh, my God, that sounds like a lot of fun.” I felt like it would be a way to connect with people.

Your show touches on the common aspects of cooking, and that’s important for those of us lucky enough to quarantine ourselves with other people.
The sense of smell is such a memory trigger – it’s a great opportunity for people to come together in the kitchen and make memories. Why not take advantage of the time we all spend together? Or if you’re quarantining yourself, learn a few techniques you can use when people can get back together and have dinner parties. Because times are so complex right now, it’s hard to give an overall message to the show, but [one of them] it’s enjoying the little things in life, like the sound of onions sizzling in olive oil or the smell of butter browning in a pan. There is so much sense that we are looking beyond because we are looking at screens. Cooking really makes you focus on the basics of life.

Let’s talk about some songs related to food. I’ll throw you some headlines, and you give me your instant impressions. Let’s start with “Eat It” by “Weird” Al.
I was a huge “Weird” Al fan when I was a kid, and I used up this tape. I think I bought two copies. It has a weak spot in my heart.

Herbie Hancock’s “Watermelon Man”?
To like. I love everything about Herbie Hancock. He’s a wizard.

Led Zeppelin’s “custard pie”?
Yes! Yes Yes Yes. my love for them [is huge]. It is not a very rare thing. I would say nine out of ten people are Zeppelin fans.

“She doesn’t use jelly” from Flaming Lips?
Oh, sure. It was my introduction to Flaming Lips – and a lot of people’s introduction to Flaming Lips. It was their first shot. Oh wow. I remember hearing that song and thinking to myself, “What is this?” It got me started on a long road that I still am on. I love this group so much.

I remember seeing them play this song on Letterman When I was small. It completely changed my perception of music.
Artists being artists, that’s what you’ve seen. You’re like, “Whoa, can you be weird and melodic and perfect at the same time?” How did that happen? ”They have a nice balance, this group.

The “peaches” of the presidents of the United States of America?
I really loved this album when it was released. I bet he still stands. I haven’t heard it for a long time. There was also “Lump” on it. They were fun!

Here is a polarizing one: “Watermelon in Easter Hay” by Frank Zappa.
It is certainly a polarization [artist]. [Laughs.] I don’t even know this song. I respect the daylight of Zappa and his band of merry men and women. They are crazy pioneers of astronauts. I never sit down to keep him apart – maybe that’s one thing I need to do before this whole world opens up again: become a full-fledged Zappa fan.

The Beach Boys’ “vegetables”?
This one slipped through my fingers, unfortunately.

A Down’s “Chop Suey” System?
I remember Toxicity go out. My friend recorded the album for me and I listened to it all the time in my truck. I don’t have any memorized song names, but I really liked this album when it came out.

“Mayonaise” by Smashing Pumpkins?
Ah, absolutely. This album changed my life, all that.

Have you ever eaten a meal that has inspired you in a creative way?
Not on a literal level. But some of my favorite band memories are making albums in remote places where we had to cook meals together every night. It is not only the food that inspired the music, but with the food comes the camaraderie. I would say the social aspects of food are as important as the nutritional aspects. There were a lot of beautiful moments in creating albums where a non-musical bonding moment made us want to think as a unit. It might not be as literal as, “I just ate a piece of corn, so now I’m going to write a song about the stalks of corn.” But getting the group together around a table and talking about life for a little while and building those memories to retreat to – that fuels the machine.

I like the idea of ​​being inspired by eating a piece of corn, “Oh, shit, guys, put the forks down. We have to enter the studio.
[Laughs.] Don’t take another bite! I have an idea. Call the Grammy committee and tell them to start making the trophies now.

This is the next album: The corn.
The core.

Last year My Morning Jacket finally came out The waterfall II, the long-awaited sequel to 2015 The waterfall. Was it a relief to finally bring this into the world?
As a group, we have a beehive spirit – we really move forward as a unit in a very transparent way. One of the few things we argue over is what is on the album and in what order. To be honest I lost the battle with some of the songs on Cascade II. [Laughs.] I was afraid that they would never see the light of day or that I would never be able to play them again. That’s the problem with making an album: it’s really not natural to experience it because you immerse your heart and soul in that moment – then it goes into mixing and mastering. , and you keep him apart for days. To then go to a safe for six years or six years – with some of these songs, I was like, “If I can ever play that, I’m going to be so pissed off.”

We had the initial idea of ​​“we’re going to release the second one a year from the first release”. But we started to go back and listen to it, and at that point it didn’t feel like a complete project. We would have pushed a bunch of songs into the universe without any form around it. When we listened to it this time, in the context of everything that’s going on, it brings back fond memories of making this album at Stinson Beach. [north of San Francisco] – preparing meals and walking on the beach and living together as a unit – that was right. When you invest so much in something and fail to realize it, a part of you is unstable and incomplete. When this was released, I heaved a sigh of relief. It was a little gift for ourselves that we left unknowingly.

Let’s talk about it other New album.
We recorded the album, hit the last downbeat, and I hopped on a plane home for my wife’s 40th birthday on March 12 of last year – literally slipped into the house before the light came on. does not go out in the stadium. This album has been mixed and mastered, and we’ll release it when we can tour behind it. We will have two albums of new material to play live that most people have never heard before. Who knows what the shows will look like? I’m not going to stand in a corner and say we’re going to play a two-hour set, but… we could. [Laughs.] My group mates are going to shoot me – I’m sorry, guys! I am sorry!

How would you describe the album in terms of sound?
It’s hard for me to answer because I’m so close to it, but we are the ones who recorded it. There was no producer this time other than Jim – and no engineer. The five of us just worked together without outside interference. We had just come out of a hiatus and were trying to figure out what it meant to be a band again. This is what it sounds like. It was nothing we had done before, and it was a lot of fun.


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