Introducing: Supper Studio

Greetings! I’m working on a new food- and music-related project that I’m excited to share with you! It’s called Supper Studio and it’s a seasonal pop-up dinner-and-music event: A band plays an intimate show and you eat a meal inspired by their music. As we like to say, it’s a feast in your ear and a melody in your mouth. It’s also kinda like a real-life version of this site.

The kickoff event is on June 23 at Suite Three Oh Six, a brand-new kitchen space in lower Manhattan. Our first band is the amazing Pearl and the Beard, who you might recognize from some previous ETB fun-times, and we’re thrilled to have them on board. You can buy tickets here! Get ’em now because I think they will go quickly. In the meantime, like us on Facebook and follow us on Twitter. If you can’t make it on the 23rd, check in later this summer to see how it went and hopefully we’ll catch you next time.

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ETB Party Recap + Red Wine Chocolate Cinnamon Cupcakes

Well, you guys are AWESOME. The first-anniversary party on Tuesday night was absolutely perfect. A huge THANK YOU to everyone who came out — I’m still glowing and totally overwhelmed by all your support, not just this week but for the last year. I especially would like to thank Heather and Jeff Pine Box Rock Shop for letting a total stranger throw a party in their bar; Jocelyn, Jeremy and Emily from Pearl and the Beard for picking the tunes (come hang with me at their show on Feb. 16!); my friend Tony for helping me make 300 tiny cupcakes and keeping me sane; and the amazing Missy Kayko for lending her badass design talents to the event poster. Check out a few photos from the party below, and find the rest on ETB’s Facebook page. (All photos here by Evan Daniels except for top photo and the first two after the cut). The bar recreated Jocelyn’s Good Winter cocktail and it was amazing; and you guys made a pretty decent dent in those cupcakes… but I don’t think the eMusic office was complaining about the leftovers on Wednesday!

I’m also sharing the recipe for the vegan red wine chocolate cinnamon cupcakes I made; recipe at the bottom! (Blood orange cupcake recipe coming later…)

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Help Best Music Writing Go Indie!


The Best Music Writing series needs our help! My friend Daphne Carr, who edits BMW, is starting a publishing company so this beloved yearly music-writing anthology can continue independently, and there are just 5 days left in the Kickstarter campaign to make it happen. As of yesterday one of the backing options is for me to make you treats inspired by your favorite music — there’s only one (of two) left, so check out the details! Even if you can’t drop $50 for that, please consider preordering a copy of the book for a mere $15, or choosing one of the many other donation options.
UPDATE: WE DID IT! Best Music Writing will be funded. And, the two custom-made ETB treats have been purchased, so you’ll be seeing those when they’re made in the next couple months.

ETB’s First-Anniversary Party!

I’m having a party to celebrate this blog’s first anniversary, and you’re invited! Consider it a huge THANK YOU for being awesome and supporting this fun little project.

On Feb. 7, from 7-9 p.m., come to Pine Box Rock Shop in Brooklyn for:
— Free vegan treats (made by me; including Kurt Cobain’s no-bake cookies)
— Music-inspired cocktails and plenty of other great drinks (happy hour till 8 p.m.), including Jocelyn’s Bon Iver-inspired Good Winter cocktail
— DJ set from Pearl and the Beard, who are headlining Music Hall of Williamsburg on Feb. 16!

If you can make it (which I hope you can!), please RSVP on Facebook.

(A big, huge thank you to the amazing Missy Kayko for the poster design!)

Happy Birthday, ETB!

I launched this blog exactly one year ago today! Kind of crazy, right? I want to say THANK YOU to everyone who’s landed here in the last year: Your support and knowing that anyone actually reads this is what keeps it going, and I’m excited to head into year two! And special thanks to the amazing friends who have helped me cook, taken photos, and taste-tested so many of these recipes, as well as everyone who’s given me feedback and ideas to make this site better.

Also…I know I’ve been a little lighter than usual on recipes lately, and while I’m quite certain no one is on the edge of their chair waiting for new stuff every day, I just want to assure you that there’s some cool stuff on the way, including more collaborations (like BB Songs and the beer + music guides) and, for the first time, I’ll be posting recipes and features from some really great guest contributors.

Lastly, I’m having a party next month to celebrate, and you’re invited! Details to come, but it will be in Brooklyn and there will be treats, music-themed cocktails, and music.

So, all of that is on the way, but I’d also love to know: What do you want to see more or less of this year? What have you especially liked so far? Please leave any feedback in the comments, or shoot me an email at laura [at] eatingthebeats [dot] com.

Thanks again, and cheers to a tasty 2012!

Happy eating and listening,

Laura

Introducing…The New ETB Kitchen!

…Also known as the kitchen I’ll be sharing with my two wonderful new roommates (for the record, my old roommates were wonderful too). I mentioned I had my final post in my old apartment; and while this week’s recipe was indeed created in the new space, you can only see tiny glimpses of it there…

Now, this is no Apartment Therapy-worthy cooking spot — after all, we are 20-somethings with limited budgets and mix-and-match furniture — but I’m still insanely excited about it, as it feels like home and fulfills some of my kitchen-related dreams. Three words: Hanging. Pot. Rack. Also, a huge table that will easily fit at least 10+ people around it (perfect for family dinners), as well as more cupboard and shelf space than we know what to do with (yet).

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