“The reason I use the phrase “Jazz for the Palate” to describe our food (other than to justify the musical reference in our restaurant’s name) is that in discussing cooking, the jazz metaphor fits. How does it fit? Once you know the basic rules and techniques of cooking, you can use your own sense of taste and smell and cultural inclinations to create a riff on any tried and true recipe. Interestingly, the metaphor of cooking is also used to describe jazz.For example, if a jazz cat likes your solo, he might say, “It’s burning!”, “That song was cooking!”, or “Smokin’ solo!” In jazz, the written score is only the jumping point from which many wonderful things can develop! Musicians use the underpinning structures – the chords and scales – of a song to veer off the traditional melody, adding new melodic, harmonic, and dissonant elements to introduce surprise and depth to the piece. The same is true with cooking. I’ve experienced dining out with my own French-Canadian mother who can root out any flavor in a dish like a truffle hog. She doesn’t snort like one, though, so please don’t draw the simile out to its most logical conclusion! When a dish is placed in front of her, she smells the food, then…”
“Thelonious Monkfish presents live jazz on stage in The Jazz Baroness Room: Thursday, Friday, Saturday evenings and Sunday at brunch. Educational programs are in the works for Tuesdays, so stay tuned. Our aim is to bring the best artists possible to our stage that will only cost you the price of dinner! With Berklee College of Music and New England Conservatory down the street, the talent pool from which we draw is fathomless!”
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