The Shift List – Détails, épisodes et analyse

This week, Host Chris Jacobs continues The Shift List's feature on music and restaurants in Austin, Texas with Mark Buley, Chef and Partner at Odd Duck and Sour Duck Market. In 2009, Bryce Gilmore opened a food truck, the Odd Duck Farm to Trailer, with his brother in South Austin. The trailer featured dishes utilizing fresh and locally-sourced ingredients, which was still something of a novel idea at the time, and it became the cornerstone philosophy behind all of their endeavors moving forward, including the eventual brick and mortar version of Odd Duck and the more casual Sour Duck Market. Mark Buley, originally from a small town in Wisconsin, journeyed to Austin in 2012 to partner with Gilmore in anticipation of Odd Duck opening as a brick-and-mortar restaurant. The pair have been working together ever since, and in the last decade, the Odd Duck collective has become a staple of the Austin food scene — fun and interesting, not too serious, and done well. Perhaps more than any of the restaurants recently featured on The Shift List, Sour Duck Market is intentionally communal. It’s a bakery, cafe, coffee shop, outdoor patio, and multi-service kind of place that’s designed for customers to stay a while. Sour Duck and Odd Duck are both open for curbside pickup as things in Austin still move to fully open up during the coronavirus pandemic; listening to this conversation is a reminder of how much we’ve temporarily lost and have been taking for granted, but it also serves as a hopeful promise of what we’ll get back when the time is right. In the meantime, if you want to bring the Sour Duck ethos into your own home, order a copy of The Odd Duck Almanac, a recently-released, annual cookbook/magazine-style publication that’s as true of a representation of the restaurants as you can get while we wait for everything to reopen.

This week, our first in a series of shows from Austin, Texas, starting off with Fermín Núñez, executive chef of East Austin’s Mexican-inspired restaurant Suerte and Eater Austin’s 2018 chef of the year.  As you’ll soon discover, Chef Fermín is a man with a mission: To create the perfect tortilla, every single day. As he recently told Eater, “It takes a village to make tortillas every night, and the foundation of Mexican food is masa.” The process starts with one of the restaurant’s staffers bringing a pot of water to a simmer, adding the necessary ingredients including the masa, cooking it to a certain level of doneness, and then letting it sit overnight. Another employee comes in the next morning to rinse the masa, the source of the day’s tortillas. It’s this attention to detail that has made Suerte one of the most beloved new restaurants in Austin, and Chef Fermín’s love of music is woven into each part of the day, from the making of the masa, to prepping his mise en place, to the entire staff stopping at 4pm to clap to a cover of "Achy Breaky Heart" in Spanish and prepare for the night of service ahead.  Speaking of service, Suerte closed for a few weeks back in early March to regroup and recalibrate as the city of Austin sheltered in place because of the new coronavirus. In mid-March they reemerged with the Suerte Taqueria, providing highlights from Suerte’s menu for takeout -- a highlight being the Suadero Taco Meal kit for families to enjoy at home. The kit includes all the ingredients needed to prepare Chef Fermín’s signature dish at home, including confit brisket, avocado crudo, black magic oil, signature tortillas, and sides. In addition to cooking instructions, they rounded out the experience with a video of Chef Fermín cooking along in his own kitchen, and a link to his favorite playlist in an attempt to bring the full Suerte experience into your kitchen.  The kits are still available, so if you live in the Austin area and need some high quality sustenance, head over to Suertetx.com.

Katie Button is at the helm of two restaurants in Asheville, North Carolina - the lively and authentic Spanish experience at Cúrate, the nationally-acclaimed tapas restaurant, and Button & Co. Bagels, influenced by Katie’s upbringing in New Jersey. Chef Katie took a winding road to open her restaurants in Asheville, first pursuing science degrees at Cornell and earning her master’s degree in biomedical engineering in Paris. Realizing that a life in Science wasn’t for her, she changed course to the culinary field, starting as a server at one of Jose Andres’ restaurants in Washington DC, volunteering on her days off to work at his avante garde restautant minibar to help prep in their kitchen, since she didn’t have any professional cooking experience. Being in the kitchen made her realize that it was the place she wanted to be most, so from there, she got a position in the kitchen at New York’s Jean-Georges in their pastry kitchen as an intern. From there, she moved out LA to work at The Bazaar by José Andrés, and that following Summer, she landed a postion in the pastry kitchen at elBulli, Chef Ferran and Albert Adria’s legendary 3 michelin star restaurant in Spain. It was there that she met her husband Felix, and together they moved to Asheville to open a restaurant with her parents, where they eventually opened Cúrate in 2011. The classic Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times, and earning status as a nominee for the James Beard Foundation’s Rising Star Chef award in 2014, semi-finalist for Best Chefs in America in 2015 and a nominee for Best Chef Southeast 2018 and 2019.

This week, Ashleigh Shanti, Chef de Cuisine of Benne on Eagle in Asheville in North Carolina. Benne on Eagle is located on Eagle Street in Asheville’s historic neighborhood called The Block. Ashleigh describes the food at Benne on Eagle as Appalachian Soul Food, and working closely with Chef John Fleer, who’s best known around Asheville for his acclaimed restaurant Rhubarb and it’s sister cafe bakery The Rhu, the menu at Benne on Eagle pays homage to the rich African American culinary traditions that once thrived in The Block, as well as honoring her own history as a Southern, African American female. The restaurant opened in late 2018, and it’s captured the attention of numerous media outlets, including a feature for Ashleigh in the New York Times as one of the 16 black chefs changing food in America and most recently becoming a nominee for Bon Appetit’s Hot 10 List for Best New Restaurants of 2019. Now 29 years old, Ashleigh traveled across the US on a six-month sabbatical before landing in Asheville after being tapped by John Fleer, and as that story in the Times reported, she decided that her next step as a chef needed to fulfill a critical desire “cooking food that celebrated her heritage as a black woman from the South and rebuffed assumptions about what that food could be.”

Jenn Dowdy, Music Director at AL’s Place in San Francisco, tells us how to create the perfect playlist for any kind of shift. This is a special episode, because of all the restaurants featured on this little podcast, AL’s Place is the only one that has a Musical Director. It’s just one reason that this intimate neighborhood restaurant in the Mission District stands out amongst the plethora of dining options and Michelin establishments dotted around the Bay Area. AL’s place is the vision of Chef / Owner Aaron London - he being the AL that the restaurant is named after (initals A.L), but almost five years in, with a Michelin Star under it’s belt, and many other accolades to it’s name (including the title of Bon Appetit’s New Restaurant of the Year in 2015), AL’s Place is a true team effort. The space only has 46 seats, and finding an empty one is rare, so a shift requires everyone to be on their A game the entire time. And while Chef Aaron London’s seasonal, ingredient-driven menu highlighting Northern California produce is the foundation, the service, vibe, and music are essential elements to the dining experience at AL’s Place. Jenn Dowdy started as a server at AL’s, and after a few months of getting to know the space intimately, she asked AL’s GM Kimberly Litchfield if she could take over the restaurant’s playlist, and the role of Musical Director, previously held by a part time staff member, was bestowed upon her. 22 public playlists later, with many more waiting in the wings, Dowdy weaves together 7-8 hour playlists that are highlighly curated for AL’s, never repeating a song, and compensating for the turns that happen throughout a night’s service.

Rum purveyor and exotic cocktail expert Martin Cate talks about the exotic soundtrack that plays every night at his world class tiki bar in San Francisco, Smuggler's Cove. So, if you haven’t noticed, Tiki is having a major rennaissance all across the US, and it’s due in no small part to Martin Cate’s elevation and dedication to the form. As Martin likes to put it,“Tiki is a multidisciplinary genre. It’s not just about the cocktails, it’s about creating an atmosphere. All of the elements need to come together seamlessly, and when something is missing or discordant, it takes you out of the experience.” And central to this experience in any tiki bar worth it’s salt is the music. As he writes in the Smuggler’s Cove book, along with exotica and other lounge music, the tiki sound incorporates hapa haole, which is traditional Hawaiian music with lyrics sung in English, as well as the sounds of surf music, which, as Martin will explain in this episode, was actually countercultural to the greatest generation that made tiki explode in it’s first wave of popularity back in the 1960s. Be sure to visit one of his bars next time you find yourself in San Francisco (Smuggler's Cove), Portland (Hale Pele, co-owner), San Diego (False Idol, co-owner), and Chicago (Lost Lake, partner).

The Israeli born chef co-founded Honey & Co with his wife, Sarit Packer, a cozy spot located in London’s once sleepy Fitzrovia neigborhood that serves homey Middle Eastern fair directly across the street from their amazing food shop, market, and culinary boutique Honey & Spice. Following in the footsteps of their UK colleague and cookbook author Yotam Ottolenghi, of whom they both worked for prior to starting Honey & Co, Itamar and Sarit have released a handful of Honey & Co cookbooks over in the UK, and they just finished a whirwind tour of the US to promote the release of their Honey & Co at Home cookbook just last month. They visited cities and chefs all over the country to help promote the book, which presents their simple and delicious Middle Eastern dishes that are easy to make at home, and they stopped through Los Angeles to do a takeover of Sqrl, Jessica Koslow’s venerable breakfast and lunch spot which kind of feels like a version of Honey & Co in California. Itamar excitedly talked to The Shift List about the role that music plays at Honey & Co last August, and we ended up recording this on two stools in a pseudo storage room in the working cellar underneath their Honey & Spice shop.

Chef Sheldon Simeon is as passionate about music as he is about bringing Hawaiian food to a new generation. On the Season 2 premiere episode of The Shift List podcast, Chef Sheldon revealed that if he could do anything other than be a chef, it would be a ukulele player. “My cooking’s heavily inspired by music, for sure,” Simeon said on the podcast. “Like a song, food can tell a story, and that’s what I’m trying to do. With my food, I’m just trying to tell the story of Hawai’i, on the level of Ka’au Crater Boys,” he adds, laughing. “The greatest (Hawaiian) band ever!” Chef Sheldon Simeon’s Shift List: Ka’au Crater Boys - “On Fire” Ka’au Crater Boys - “Brown Eyed Girl” Ka’au Crater Boys - “Are You Missing Me” Ka’ikena Scanlan - “Smoke All Day” Ka’ikena Scanlan - “Utu Bang Bang” The Green - “Good One” The Green - “All I Need” Ledward Kaapana - “Radio Hula” Cultura Profetica - “La Complicidad” Three Plus - “Who the Cap Fit” Content to jam on the ukulele with friends in his spare time, Sheldon came to prominence on the mainland when he competed in the 10th season of “Top Chef: Seattle,” making it to the finals, and winning Fan Favorite. He returned to the show again in 2017 for season 14 of “Top Chef in Charleston,” once again winning Fan Favorite. In 2016, Sheldon opened his very first solo restaurant, Tin Roof, in Kahului, Maui, where he serves up local dishes in take-out bowls, and last summer he opened Lineage, a full service concept for dinner that brings his interpretation of family-style dishes typical of a Hawaiian luau.

Phil Bracey is not a chef, but rather the manager of P. Franco, a neighborhood wine shop, bar, and makeshift restaurant in Northeast London's Clapton neighborhood. Along with Bright, a new restaurant that opened nearby las May, Phil was instrumental in P. Franco being named Restaurant of the Year by London Eater in 2017. It’s important to note that ‘manager’ is a broad term, as Phil admits that even he doesn’t know what his actual title would be at both spots. Granted, he helps to procure and looks after the wines, but more important, and less easy to recognize, his approach to hospitality is passionately personal. Fed up with the pretentiosness that often accompanies drinking wine, Phil set out to make P. Franco a welcoming space that encourages experimentation from customers, allowing them to discover natural wines in an environment that’s relaxed but lively, a space that you can pop into for one glass and ultimately end up staying for the rest of the night. Paramount to the customer experience at both P Franco and Bright is music, and like a good DJ, Phil is constantly dialing in the playlists during each night’s service, doing his best to follow the flow of where the evening should go.

A veteran of chef Yotam Ottolenghi’s venerable Ottolenghi and Nopi restaurants, Ramael Scully opened his first restaurant "Scully" back in March of 2018 with the backing and support Chef Ottolenghi himself. Given that Scully was born in Malaysia to a mother of Chinese and Indian descent and an Irish Balanese Malay father, his palate was destined to be filled with mixed influences. Add a move to Australia as a young child, where he was ultimately raised in a multiethinic neighborhood, and you start to get a sense of how Ramael Scully eventually found his culinary voice. Utilizing a range of ingredients from homemade spices, pickles, preserves, oils, animal fats, dairy and sprouts, his food can only be described as his own, like the arepa stuffed with eggplant sambal and bergamont labneh - it’s neither middle eastern or Columbian - it’s just Scully’s.