Much like music, some would argue that food is an art form and its creators, artists -- cooking school students study the culinary arts, after all. Some, like Eat Your Heart Out Boston co-founder Dave Murray, might also say that musicians and chefs aren't all that different.
“There are so many similarities,” he said in an email interview. “Both are extremely creative pursuits requiring dedication and sacrifice."
On Monday night, Nov. 7, EYHO will unite the two genres at Allston's Paradise Rock Club for its fourth annual event, which aims to mutually benefit local bands and up-and-coming chefs by showcasing their respective works of art under one roof. This year’s event will feature the music of Kingsley Flood and Jenny Dee & the Deelinquents, as well as food prepared by acclaimed chefs from T.W. Food, Tremont 647, and many more.
Proceeds from the event benefit non-profits like the Boston Food Project, Future Chefs, and Zumix, all of which encourage Boston’s youth to get involved in the musical and culinary worlds. Since the group's first event at Church in 2008, EYHO has been working to not only raise money for these groups but cultivate the relationships within its network of chefs, bands, and charities.
“We continually promote the people we work with year-round,” Murray said. “We also want to provide an arena for Zumix and Future Chefs’ student participants to gain valuable real-world experience and networking opportunities.”
EYHO, its chef and musician participants, and the non-profits it supports all subscribe to the idea that today's young adults are generating the ideas -- in this case, musical and culinary innovations -- that are changing the world for themselves and the generations growing up after them. EYHO also illustrates the idea that a group’s size does not correlate to its effectiveness; Murray, his wife, and family friend Nicole Kanner are currently the three driving forces behind EYHO, though they're always looking for more people to get involved. The more creative input, the better.
As for the evening's menu, EYHO gives chefs basic guidelines and asks that dishes act as some form of musical tribute. “My favorite [dish] this year is called ‘Fluff-Head,’” Murray said. “It's a dessert tribute to Phish with Fluffernutter.”
In past years, the event has produced its fair share of wonderful performances, both aural and oral, Murray said. The list of former participants includes bands like Deer Tick and You Can Be a Wesley and chefs such as Tim Wiechmann, Barry Maiden, and Jamie Bissonnette. As Murray pointed out, many of the event's featured chefs have dabbled as musicians in the past, just as plenty of today’s up-and-coming musicians have spent their fair share of time waiting tables and tending bars.
And just like chefs and musicians can only move up from those small-time gigs, EYHO can only get bigger, better, and tastier from here.
Event poster by Madoka Fukai
About Meghan -- I'm a junior at Boston University studying magazine journalism. I grew up in New Jersey and London (I know -- different), and my family moved to NYC when I graduated high school. In my free time, I like to cook, travel, and write, and I recently discovered that I love yoga.
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