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Celebrating Food & Music Mash-Ups with Taste Talks

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By Regina Sin

It's no secret that we're all about the mash-up of cultures when it comes to our tasty sauces, but it was high time we had an event to celebrate that fact: Cue the Taste Talks All-Star BBQ event. Giving folks the perfect cap-off to a long work week, we brought together unexpected culinary experts and musical artists for the ultimate food tasting.

Our chefs used Soy Vay marinades and some awesome musical motivation to create a handful of inventive dishes for the crowd. Check out the chef/restaurants, bands and recipes served at each event:

Brooklyn
Chef Leah Cohen of Pig and Khao and The 8G Band served next-level sets of Teriyaki & Hoisin Marinated Baby Back Ribs. You can jazz these babies a million different ways, but this recipe is a good place to start.

Chicago
Ever wonder how to make Korean Short Ribs? Here's our delicious solution. Chef Charlie McKenna of Lillie Q's teamed up with musical artist Kweku Collins to give some extra personality to this iconic dish.

LA
Chef Jude Parra of Cannibal Beer & Butcher and Chloe Chaidez of the band Kitten were the life of the party. This passionate duo unlocked their creativity and added a Veri Veri big twist to their Teriyaki Chicken Sausage.

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