The guys are back in the studio this week, recording the third of their Radiolarian records, and Billy asked if I could come shoot some more video this afternoon. I could. And like before, I brought some snacks. Chris also brought one of the legs of duck confit I gave him yesterday for his belated birthday (it’s his all-time favorite) along with a kumquat-cranberry-cabernet chutney and the rest of the apricot-chanterelle sauce from Thanksgiving.
From left to right, the last of our gravlax with sudachi-caper emulsion and powdered mustard green oil, duck prosciutto and pear, and guanciale and still more pear. On my way over, I stopped off to get some pepperoncini and crackers, and we had ourselves a quality break between takes. If I had had enough time, or if their studio had better kitchen facilities, I would have made them something more ambitious using all the Japanese bounty they brought me for my birthday, but the nice thing about charcuterie is that it travels well and requires only a knife for serving.
And I totally didn’t kick over any mic stands while shooting the session. It went late, so my lovely wife made her bad-ass penne all’arrabiata and I had some of that waiting for me when I got home. Life is good.