Greeting
Why a food blog? From a composer, no less. Well, mostly because the only thing I like to do as much as write music is cook. I've started to notice how many musicians are great cooks. Mike Marshall, the amazing mandolin player is an amazing chef, who occasionally gets to work in the kitchen at Chez Panisse in Berkeley.
I think music and food are very similar. Except that compositions tend to stick around longer than my lobster filled chive crepes. So maybe some interesting discussions will come out of this. Or sharing of recipes. Who knows?