Update: Thursday, Nov 26, 2020: Happy thanksgiving: Renowned Bass Players Showcase Culinary Creativity in ‘Bass Clef Chefs’ Cookbook

Update: Thursday, Nov 26, 2020: Happy thanksgiving: Renowned Bass Players Showcase Culinary Creativity in ‘Bass Clef Chefs’ Cookbook

LOS ANGELES, CA — Professional bass players are coming together to showcase a different side of their creativity in the new Bass Clef Chefs cookbook. Available in print and digital download, Bass Clef Chefs features the favorite recipes of bass players from around the world who are “cooking on and off the stage.” As touring musicians, these players know the comfort of preparing a favorite dish or whipping up a rejuvenating treat after the show. They also know the power of collaboration in support of a good cause. Fond memories with friends and family helped inspire the pages of Bass Clef Chefs, and all proceeds from sales will benefit the Alzheimer's Association.
Bass Clef Chefs began with a group of friends who were stuck inside and trading recipes during the COVID-19 lockdown. These friends are not only bass players, but also love to cook. After some drinks and conversation, they came up with the seemingly "bad idea" of putting together a cookbook. The initial concept evolved into an excellent idea of reaching out to several friends they've collectively made over 50 years in the music industry.
The recipes in Bass Clef Chefs span breakfast, lunch, and dinner, and everything in between, from appetizers, soups and salads, to sauces and salsas, and desserts and cocktails. Dietary preferences are also taken into account, with keto recipes submitted by Bubby Lewis, bassist for Snoop Dogg and Dr. Dre. Some contributors even put a musical spin on their dishes, like “And Justice For Blackened Shrimp” from Dan Kenny of death metal bands Suicide Silence and Animosity, and “Baked Fleetwood Mac and Cheese” by J.D. Pinkus of Butthole Surfers and the Melvins.
Adding their professional touch are culinary graduates Julie Slick, bassist for EchoTest and Adrian Belew Power Trio, and Rob Van der Loo, metal bassist for Mayan and Epica. Julie offers her spin on homey favorites, like Buttermilk Drop Biscuits, Springtime Risotto, and Zucchini Feta Fritters, while Rob shares his special training in Indonesian food with Sambal Goreng Tahu and Chicken Satay.
“Some recipes have been passed down through generations, some are adaptations of our favorite classics, and some are results of being way too hungry late at night and going for it with what was available in the house at that time. But, one thing is consistent in all these recipes — LOVE,” said Loren Hill, Artist Relations Director for Darkglass Electronics. Hill compiled the project along with the help of editor Karla Mendelson.
Love is a common thread not only in music and cooking, but in caring for someone with an incurable disease. While collaborating, the contributors of Bass Clef Chefs discovered another commonality—many have lost a close family member to Alzheimer's disease or dementia. The players resolved that all proceeds from Bass Clef Chefs would benefit the Alzheimer's Association. The book is dedicated to patients and families with the message: “Stay strong. Stay hopeful. And keep rockin’.”
The contributors of Bass Clef Chefs invite readers to clear off the counter top, put on an apron, grab a bowl and measuring cup, and get cooking—and don’t forget to rock ‘n roll!
Bass Clef Chefs is available worldwide through Amazon’s self-publishing service, in digital download ($19.95) or print ($34.95) Happy Thanksgiving

Duration: 02:56

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