Tag: Pearl and the Beard

Introducing: Supper Studio

Laura Leebove1 Comment

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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Butternut Squash Pancakes and Maple-Goat Cheese Sauce with Pearl and the Beard (Inspired by Bon Iver)

Laura Leebove6 Comments

Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is Pearl and the Beard, performing Bon Iver’s “Re: Stacks” (get the free mp3 and read my feature on them here), and here are the butternut squash pancakes with maple-goat cheese sauce I made with the band. All photos by Dominick Mastrangelo.

THE DISH
Spiced butternut squash pancakes with maple-goat cheese sauce and candied walnuts (recipe + tons of photos here)

THE INSPIRATION
Within five minutes of Pearl and the Beard (Jocelyn Mackenzie, Emily Hope Price and Jeremy Styles) entering my apartment, I felt like they were old friends. All three of them are bundles of smiles and energy, and they came prepared to make delicious cocktails, which always gets points in my book. I first heard of the band through Dave of Backyard Brunch Sessions and was instantly won over by their simple but creative instrumentation and strong harmonies that often lean more toward cabaret than Americana (though there’s plenty of that, too).

When I asked them to do an installment of BB Songs, they decided to cover Bon Iver’s “Re: Stacks” from his debut album For Emma, Forever Ago (listen to their gorgeous version of the song here), and they wanted to make “stacks” of pancakes served with goat cheese sauce. From there, I decided on rich butternut squash pancakes and a spread made with goat cheese, maple syrup and yogurt. We topped our stacks with candied walnuts for an extra bit of sweetness — except for Jeremy, who is allergic but still insisted on flirting with danger and stirring them over the stove. Bon Iver’s music, especially For Emma, is a perfect match for the cold — and while we ate these pancakes for dinner, they’d be incredible as a comforting Sunday-morning brunch while holed up in a cabin in the dead of winter. The pancakes are filling, and the sauce — which we spread in between each layer — turns it into a pretty decadent meal. They’re still pretty healthy, though: The sauce is made with goat cheese, maple syrup and Greek yogurt, so there’s plenty of protein and not too much fat. And the butternut squash has got to count for something, right?

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The Good Winter Cocktail (Created by Pearl and the Beard)

Laura Leebove3 Comments


Photos by Dominick Mastrangelo

THE DRINK
The “Good Winter,” created by Jocelyn Mackenzie of Pearl and the Beard

THE INSPIRATION
I’m going to save my words on the amazing Brooklyn trio Pearl and the Beard for a later post, as they are next up in the BB Songs series and I’ve got plenty to say about them — and an incredible recipe to share — for that…but when they came to my apartment to cook with me last month, they brought with them the ingredients for this delicious cocktail, which Jocelyn made up on the spot.

She says the drink is unassuming, but it has a Christmasy kind of feeling: “It’s a little soothing because white wine is kinda comforting, and ’cause it’s not too much of a weird flavor, but the St. Germaine is elderflower liquor, so it gives it a little sweetness. But then the bitters and the ginger give it a spicy taste,” she explains. “I was going for winter dessert and what I had in our liquor cabinet, so that’s what happened.”

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