AngelHouse Family Dinner: a Pop-up Listening and Dining Experience
We had the pleasure of attending the Angelhouse Family Dinner Pop-up a couple of weeks ago. Alex Wong, musician, singer and songwriter, is also a cook. As a second generation Chinese American, Alex grew up with his parents' traditional foods in San Francisco. The more he cooked for himself, the more he found the relationship between food and music simliar and inspiring.
Two more dinners are scheduled for March 13 and 28. Tickets here.
Photo 1: Alex Wong explains each dish
Photo 2: Vegetarian Cha Siu-Style Mushroom Steam Bun
Photo 3: Chinese Black Tea with Glass Candy
To celebrate the release of his new album The Elephant and the Seahorse Alex created nine vegetarian dishes, each paired with a track off the album. With each course, Alex explained the emotional parallels between the dish and the song. His hope was that experiencing them together would deepen the enjoyment of each. It certainly did for us. This was a fantastic experience that took place in Alex's home in East Nashville. The menu with the music:
WELCOME SPRITZ
SAKE, DOLIN BLANC, STAR ANISE
"MAYBE WHEN YOU'RE OLDER"
MEZCAL, COCONUT, HONEY BOBA (VG)
"WHEREVER YOU ARE"
SIZZLING RICE SOUP (VG)
"JUST ENOUGH"
CHA SIU-STYLE MUSHROOM STEAMED BUN
"SHOW YOURSELF"
SICHUAN PEPPER NOODLES (FT. NOODLES BY @mraaronsgoods)
"NOCTURNE"
GIN GIMLET, LEMONGRASS, TOASTED PINE NUT OIL
"THERE ARE NO SHADOWS IN LA"
SILKEN EGG (SEUI DAHN) WITH CILANTRO AND CHILI OILS
"IN THE CREASES"
“GUNG GUNG” BRUSSEL SPROUTS
"IT USED TO BE A MOVIE"
BLACK TEA WITH ALMOND GLASS CANDY
"ME, FOREVER"
CHINESE DONUT (CHAR GUO LEI), ORANGE BLOSSOM RICE CREAM
@alexwongsounds
@angelhousefamilydinner
#TheElephantandTheSeahorse
