Tag Archives: Single Lock Records

Friends of the Cafe | Chef Cheetie Kumar | Conversion

 I have often confessed that my least favorite ethnic cuisine is Indian — Asian Indian (curse you, Christopher Columbus). This bias is borne by an aversion to the texture of much Indian food served in American restaurants, which all too often tastes and looks like baby food to my eye and palate. Also, and probably most importantly, since the 1980s I have often been dragged to Indian restaurants by people I didn’t particularly like. Personal and cultural prejudices are often odd things to pinpoint.

Having once again made my confession, I confess further that I have always enjoyed the blends of spices and ingredients of Indian cuisine. I vividly remember a vendor distributing samples of her Indian foods on the grounds of the New Orleans Jazz and Heritage Festival in 1983; I hypnotically followed her back to her tent to savor more.

But, then, people and mediocrity muddled my perceptions.

A couple of years ago, Chef Asha Gomez and fabulous food inspirations from her birthplace in southern India and her adopted home of the American South made me once again and seriously rethink my reaction to Indian cuisine. This revelation came, not surprisingly, at a Friends of the Café event at the Alabama Chanin factory in Florence – the source of many of my recent food-related revelations (www.alabamachanin.com).

More recently, I have been reading Kevin Alexander’s new book, Burn the Ice: The American Culinary Revolution and Its End (Penguin Press, 2019), and one of my favorite threads in this wonderfully readable narrative is the story of Anjan and Emily Mitra and the evolution of their San Francisco restaurant DOSA and beyond (www.dosasf.com). Their effort to fight the stereotypes of Indian food with authentic and heartfelt cuisine makes me long for what I have obviously been missing.

Now, last week, Chef Cheetie Kumar – born in India, filtered through the Bronx, and the chef/owner of Raleigh’s Garland (www.garlandraleigh.com) — sealed the deal for me with an enthusiastically complex five-course meal at the most recent Friends of the Café dinner in Florence. My hesitation about authentic Indian cuisine has mostly been eradicated as of last week. Kumar’s Florence menu was not exclusively Indian, but the Indian details and techniques were a compelling presence throughout the evening.

I am being converted to a finer appreciation of Indian cuisine.

The August edition of the Friends of the Café events tends to be particularly frenetic since it occurs as a sort of preamble to fashion designer Billy Reid’s “Shindig,” a weekend of music, food, and fashion throughout the Shoals community.

The Friends of the Café events are always fund-raisers, often for Southern Foodways Alliance. John Paul White (www.johnpaulwhite.com), a talented musician on the Shoals-based Single Lock Records roster (www.singlelock.com), performed soulfully and authentically before and after the meal. The loquacious Eric Solomon of European Cellars, who curated the wines with Chef Kumar, spoke often and at length about his pairings.

Chef Kumar, who did not appear until after the memorable five-course meal was complete, was the star of the evening. Her dishes were complex but not complicated, beginning with the three passed appetizers that circulated through the café and designer’s show room as the guests assembled. Puffy profiteroles with hot honey and a smoked fish dip with pickled shallot on rye toast were among the appetizers, but I kept leaning in for a bite of the curry leaf polenta with spicy tomato chutney.

When the diners were seated, the diversity of flavor profiles continued to blend and surprise. At my table were Kelly Fields, the James Beard Award-winning Outstanding Pastry Chef of 2019, and her thoughtful sous chef from Willa Jean, a great place I discovered a couple of years ago in New Orleans (www.willajean.com). They were in town to prepare a course for a meal at one of Muscle Shoals’ legendary sound studios on Saturday night of Shindig. It was enlightening to eavesdrop on my tablemates’ expert analyses of each dish as it was presented.

The first seated course was a watermelon and peanut chaat followed by coconut-poached royal red shrimp, creamed corn and tapioca pudding, with Bengali five spice. The third course consisted of a memorable Punjabi grilled summer squash casserole with soft paneer cheese and a fragrant roasted tomato vinaigrette. I think that third dish was my favorite in an evening full of lovely tastes – mainly for the inventive, flavorful, and unexpected use of the summer squash.

The meaty fourth course was a lemongrass summer brisket – big chunks of brisket with fingerling potatoes and pickled green tomatoes in a fresh, steamy, and fragrant broth. Finally, the refreshing dessert course was buttermilk cardamom panna cotta with peaches, olive oil granita, pickled blueberries, meringue, and almonds.

Kumar, a self-taught chef, is also the guitarist for the rock band, Birds of Avalon. I haven’t heard Birds of Avalon yet, but I will attest to Cheetie Kumar’s rock stardom in the kitchen. The meal she presented was thoughtful and imaginative, with diverse and balanced ingredients. It was a meal that will be remembered.

The Friends of the Café dinner series continues to provide an enlightening food education and the introduction to a splendid array of food artists and artisans – both in the kitchen and as fellow guests at the table.

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Cedric Burnside: Blues in the Shoals Night

The brilliant October sunset was ever-changing heading west on another trip to Florence and the Shoals for the final 2018 Friends of the Café event at the Alabama Chanin design factory (www.alabamachanin.com). This was the fifth season of dinners featuring guest chefs and benefiting Southern Foodways Alliance – a positive force for the study, understanding, and exaltation of southern food history and development (www.southernfoodways.org).

In her introductions, Anne Ryan Cavin, Alabama Chanin events coordinator, mentioned that the evening’s chefs – Kelly English and Camron Razavi – are the 21st and 22nd chefs of the series. That opportunity to sample the food offerings of so many chefs in one place a short drive away was initially the major draw of these dinners for me. After five years, however, an equally strong draw is the ambience of the place, the opportunity to reconnect with people who have become friends, and the new friends who have been made over the years at this inspiring venue.

Chefs English and Razavi presented a meal influenced by Mediterranean palates, heavy on spices and condiments originating in Italy, the Middle East, north Africa, and Turkey —  moving beyond the Mediterranean into Korea and east Asia. This diverse medley of tastes competed mightily for attention. English’s restaurant, Restaurant Iris, recently reopened in Memphis after a complete renovation which included an overhaul of the building and a radical rethinking of the menu under the leadership of executive chef Razavi (www.restaurantiris.com). Most appealing of the four courses were an Italian influenced andouille ‘nduja passed hors d’oeuvre on toast and a St. Louis lemon butter cake dessert – the alpha and omega of the meal.


Natalie Chanin, the regular host of these events, was out of town, so hosting duties fell to Reed Watson, the label manager for Florence-based Single Lock Records, and Will Trapp, one of Single Lock’s founders. Single Lock has developed an impressive roster of artists – many based in the Shoals – during its half decade of existence (www.singlelock.com).

For the Friends of the Café event, Trapp and Watson presented Cedric Burnside, a Single Lock artist who plays “Hill Country Blues,” a blues category – distinct from Mississippi Delta blues – that emerged from the hills and lumberyards of northern-most Mississippi (www.cedricburnside.net). Hill Country blues has a strong percussion influence, focused on the persistent drive of the “groove.”

Cedric Burnside, an award-winning drummer and guitarist, played four songs at the Factory. He sat with his guitar and sang and stomped the plaintive sounds of his distinctive brand of blues. Cedric is the grandson of R.L. Burnside (1926-2005), a preeminent artist of Hill Country blues. I was fortunate to see an intimate performance by R.L. Burnside in Jackson, Mississippi, around April 1999. It is thrilling to watch the continuation of that rich legacy with Burnside’s grandson.

Cedric Burnside’s short set was memorable and left one wanting more. Fortunately, his newest Single Lock release, Benton County Relic, was available at the event and became my driving music over the weekend. It’s a compelling compilation with one foot firmly planted in its Hill Country roots (just listen to the opening of “Death Bell Blues”) and the other sliding the genre confidently into its future.

Cedric Burnside’s music taps into the gritty, sexy belly of the blues, punctuating his lyrics with yelps and low groans in songs like “Typical Day” and “Give It to You.” “Life can be so easy / And life can be so hard” is the opening sentiment of the wonderful “Hard to Stay Cool.” It’s a simple statement, given new life and complexity in Cedric Burnside’s heart-felt delivery.

Other tracks, like “There Is So Much” and “Call on Me,” keep the down and dirty blues feeling intact while taking an almost flirty attitude. The final two tracks, “I’m Hurtin” and “Ain’t Gonna Take No Mess,” are defiant, relentless anthems which caused me to step on the gas and pound the steering wheel on my weekend travels.

Cedric Burnside has already established himself. Keep watching him. If he’s new to you, find him.

As another Friends of the Café season ends, I cherish those evenings and look forward to new opportunities to spend an evening in the former tee-shirt factory in the Shoals – touching base, renewing inspiration, discovering bright new talent.