Firefly Artist Spotlight: Wilderado

Wilderado (Band), photo by Ryan Alexander

With Firefly in their sights, this L.A. four-piece stopped in at the Trolley Tap House to talk new music, Firefly, and local cuisine.


O&A:
How long have you guys played together?

Wilderado: As a four-piece, I think we’re coming up on two years. We used to have five. Got rid of someone, added someone. We recently split ways with our fifth member. That was a couple years ago. It was mutual, he had his own thing. Then we were looking for another bass player, but then we decided we liked the four-piece better, so Colton picked up bass. And we have a four-person van, so we don’t have room for a fifth.

O&A: Are there any tracks or releases you would like people to check out?

Wilderado: We have a single, “Morning Light,” that we’ve been putting a lot of attention behind on Spotify and I think that most of the fans around know that song. Probably more so than the rest of them. That and “Rubble to Rubble.” We’re getting ready to record some new music and we’re playing some new music in our set. Which is fun for us. I think you can expect that.

O&A: Especially on the day you’re playing on, are there any other Firefly bands that you know or recommend?

Wilderado: Kaleo is playing the day we are. We’ve played a couple festivals with them. They’re really nice guys. Maggie Rogers is really cool. Franz Ferdinand, yeah! Weezer, dude! So, on Friday, Judah & the Lion are playing, and we just got off the road with those guys. And they’re great dudes. They play booty popping banjo music. I guess that’s what they call it. We love those guys. Saturday, there is a band called Mondo Cozmo; they’re cool. I heard they’re incredible live. More people on stage than I expected. They have a lot of support right now. The Shins, we’ve worked with their drummer, who has mixed some of our stuff. Never met him, but he produces some really great stuff. We love emailing him. Oh, yeah, Rainbow Kitten Surprise – we’re going on the road with them.

O&A: What are some of your plans after playing Firefly?

Wilderado: We’re going to head home. We’re going to go back to L.A. We have a lot of new music. We’re going to record that when we get back. We have some dates in California and Colorado, but nothing major. We have titles for all the songs, but no name for the collective work. We’ve been doing a release through Spotify, about a song a month, and that has been cool. It keeps new stuff on the radio. It will be put up as soon as we can. We’ve been trying to figure out our song as a band and we’ve been putting out songs one by one waiting for more of a collective feel and making sounds we enjoy playing.

O&A: So, what do you think of the scrapple?

Wilderado: Basically, my definition is it tastes like chicken-fried-steak-fried-flavored oatmeal. Double-fried oatmeal, yeah. As a soup. It’s exactly like a dish I ordered at college, at Memorial. Yes, that is the specific steak.

———

It was great sitting down with Wilderado  at the Trolley Tap House and we highly recommend checking out their set at Firefly Music Festival on Thursday, June 15. They go on at 5:30 p.m. at the Lawn Stage. If you would like to purchase some of Wilderado’s music, visit http://wilderado.co

Tuned In – Jan. 2017

Not-to-be-missed music news

Firefly: Now A Fan-Curated Music Festival

Firefly Music Festival, the East Coast’s largest music and camping festival, has taken fan engagement and interaction to a new level. Through a variety of consumer-focused initiatives, including fan surveys, votes and contests, Firefly has become the first-ever fan-curated music festival.

Since the festival’s inception in 2012, the organization has embraced fan feedback regarding the acts they would most want to take stage at The Woodlands in Dover. This which has directly impacted the lineup each year. Moving forward, Firefly organizers will be incorporating fan feedback into additional major decisions and changes for the festival. Examples of fan voting options include the lineup, merchandise designs and products, attractions, cocktails and food, camping and festival amenities, and more.

This summer’s Firefly is June 15-18 at The Woodlands. Ticket sales and the lineup will be announced soon. Four-day general admission passes will go on sale at the initial price of $289 and VIP at $699. General tent camping will start at $169.

To create a profile and begin voting on a variety of attractions and topics for Firefly 2017, fans can head to FireflyFestival.com and view the Community Page.

A Neil Young Tribute

On Sunday, Jan. 15, at World Cafe Live at The Queen, tribute band Broken Arrow will play the music of Neil Young—both the electric guitar-driven favorites and the country flavored classics with pedal steel and acoustic guitar. Veteran Philadelphia rockers Joe Mass, Larry Freedman and Danny Gold promise “good old Neil with some improvisational interstellar jamming and a few very cool departures and side trips,” according to their website.

Doors open at 7 p.m. and the show starts at 8. Tickets are $12 in advance and $14 day of show. Visit worldcafelive.com for more information.

Donny McCaslin Comes to Town

Saxophonist Donny McCaslin and his band—the Donny McCaslin Group—are coming to Arden Gild Hall on Saturday, Jan. 14. The band is featured on the David Bowie album Blackstar, which has garnered significant worldwide acclaim since its release last January. A three-time Grammy nominee for Best Instrumental Jazz Solo, McCaslin was raised in Santa Cruz, Calif. After playing in his father’s band as a teenager, he attended Berklee College of Music and, in his senior year, joined the Gary Burton Quintet. From there he toured with various artists and received dozens of awards while recording 11 CDs.

The Jan. 14 show is at 8 p.m. Tickets are $20 for members and $25 for general admission. The concert also features Tim Lefebvre, Mark Guiliana and Jason Lindner.

Pressing Strings at Grain

Pressing Strings, a trio based out of Annapolis, Md., blends American roots, blues, folk, rock and reggae. They’ll be at Grain Craft Bar + Kitchen in Newark on Saturday, Jan. 7. The music stems from lead singer Jordan Sokel’s bluesy and soulful songwriting and is firmly anchored by drummer Brandon Bartlett and bassist Nicholas Welker. The band released two recordings last year, Five from Three (March), a five-track EP done mostly live with minimal overdubbing, and Most Of Us (summer) on which the band teamed up with producer Scott Jacoby (John Legend, Jose James, Vampire Weekend) and engineer/producer Neil Dorfsman (Bruce Springsteen, Dire Straits, Bob Dylan).

For more information, visit pressingstrings.com. The show starts at 9 p.m.

Playing the Ace of Hearts

Local jazz, blues and funk quartet Ace of Hearts is performing Thursday, Jan. 19, at Gallucio’s Restaurant at 1709 Lovering Ave., Wilmington, from 8 to 11 p.m. The group melds guitars with electric bass and drums. Ron Sherr is on guitar and vocals, Dillingham McDaniel plays electric bass, Harry Spencer is saxophonist and Desmond Kahn plays drums. Check the band’s Facebook page—The Ace of Hearts Delaware—for more upcoming appearances.

Food Trends, 2017

Pokes, boar meat and breakfast all day long: Once again, our fearless prognosticator offers his thoughts on what we’ll be eating in the new year.

Wellness tonics. Purple cauliflower. Coconut chips. Beet noodles.

That’s what you have to look forward to if Whole Foods is right and these are the hottest trends of 2017. And that’s why you need to care about food trends, lest you be caught unawares by a sudden beet noodle in your entrée.

You will find no beet noodles here. This is my third year of making predictions for the future of Delaware food, and one thing I’ve learned—I’m not very good at it. (Check the scorecard below.) While I thought 2016 would find a distillery opening in northern Delaware, I missed the brewery boom that was fermenting all around us. And though I saw sushi cooling off, I didn’t notice Newark becoming a hotbed for truly authentic Chinese cuisine.

But those are the risks foodie prognosticators take. There’s no accounting for taste, and even less accounting for what taste buds will crave from year to year. And so I rounded up a few of my usual suspects, did my research, and herewith offer another few predictions for the new year, in full knowledge that life will likely prove me wrong. Again. Happy dining.

Trend: Restaurants enter the bowl game

There’s a reason bowls are the serving vessel of choice at fast-casual restaurants. They’re quick to assemble, can contain both liquid and solid ingredients, and since they don’t require slabs of bread to hold the good stuff together, they’re easy to make low-carb or gluten-free. But while fast-casual trends often filter down from fine-dining experiences, expect bowls to be one idea that trickles up.

“I think that a growing theme is losing the pretense in a lot of things,” says Chef Robbie Jester from Stone Balloon Ale House. “When you get into tuna tartars and tuna carpaccio, they all sound really fancy. But when you shorten that to a four-letter word, I think that’s approachable.”

That four-letter word? “Poke,” as in Hawaiian for “slice,” and no relation to 2016’s least palatable smartphone trend. Jester serves his ahi tuna and avocado poke in ginger sambal sesame sauce with toasted sesame seeds in a bowl. Since he introduced it, it’s been (in his words) “supremely popular.”
“You can mix it with different ingredients, since it’s a larger cut,” Jester says. “I just think it’s a better preparation, and I enjoy eating it. And I think it’s going to continue to catch on until people beat the shit out of it on the East Coast.”

Prediction #1: Pokes pop up on appetizer lists around the state (gotta eat them all!), and bowls don’t stop there. Watch for authentic Asian flavors in a bowl near you.

Trend: Third-wave coffee washes over Delaware

What, you missed the first two waves? Then you haven’t been staring at the coffee horizon as deeply as the coffee nerds who have transformed caffeine consumption on the West Coast. The waves, loosely defined:
First wave: Insta-cofeee. The best part of waking up.
Second wave: The Starbucksization of America.
Third wave (as popularized by San Fran coffee maven Trish Rothgeb): “[In the third wave,] the coffee will make the moment, not the whipped cream or flavored syrup. These baristi will be able to tell you exactly when their coffee was roasted, how the beans were processed, the idea behind the blend, and offer cupping notes.”

The third wave first started to crash over the First State when Drip Café opened its doors and Brew HaHa! expanded its Trolley Square outpost into a coffee roastery. Both were smashing successes. Expect more to come.

Prediction #2: More quality coffee shops, increasingly local coffee production (perhaps another roastery in town?), and potential invasion by national third-wave riders like Stumptown Coffee.

Trend: Breakfast for breakfast, breakfast for lunch, breakfast for dinner

Breakfast for dinner has been a thing since I was a kid, but you can probably blame McDonalds for proving that people dining out will eat breakfast all day, any day, if given the option. Delaware may not have a strong diner culture, but some restaurants will be quick to fill the gap.

“I don’t think that boom is over yet,” says Karen Stauffer, director of communications for the Delaware Restaurant Association. “I see restaurants, especially in bigger areas, expanding to Saturday brunches, with more breakfast-themed items on menus.”

In Newark, brunch hasn’t just expanded to Saturday. It’s already a seven-days-a-week thing at Home Grown Café, where five brunch items are now available daily from 11 a.m.-3 p.m. and the breakfast burrito is one of the top three items at lunch.

“We would get calls daily to ask if we were serving breakfast,” says Sasha Aber, owner at Home Grown. “It’s just nice, comforting food for people to start off the day. And they’re a good price point for people too.”

High-end breakfast food is the main course at Egg Restaurant in Rehoboth Beach and De La Coeur Café et Pâtisserie. Drip Café expanded its restaurant in 2016. Mrs. Snyder’s brought lemon hollandaise to New Castle. Expect all to continue.

Prediction #3: Diners make a comeback. A new one will open, with a commitment to local, freshly sourced ingredients and breakfast all day.

Trend: Fast-fresh-casual takes over the world

Consider this trend a subset of “everything in a bowl,” since that’s where you’ll find most fast-fresh-casual food being served. Also consider it one of the most obvious trends I missed in 2016, with the opening of two Honeygrows (one in North Wilmington, one in Newark), a Zoës Kitchen at the Christiana Fashion Mall, and Roots Natural Kitchen in Newark.

But the fast-fresh-casual trend deserves a category of its own. People certainly want to eat healthy, people increasingly want to eat fresh/local … but people don’t have much time. Those realities used to cancel each other out. Not anymore.

“I think we definitely see more of this coming in 2017, especially in Newark, Wilmington and Dover,” Stauffer said.

Prediction #4: Definitely in Wilmington. If there’s a concept that seems ready-made for Market Street, this is it.

Trend: Wild game gets tamed

Game meats have been popular in Delaware since the first time someone looked at a muskrat and thought, “Hmmm, I could eat that.” But what once was an acquired taste, embraced by a few select spots (like the always-game Stewart’s Brewing Company and the serving-kangaroo-before-its time Matilda’s) is now entering the mainstream. Metro Pub & Grill in Middletown has venison chili and wild boar sloppy joes. Stone Balloon in Newark has a venison Salisbury steak—and expects to add more game to the menu this year. Game meats tend to excite chefs—and they’ll try to excite you.

Prediction #5: It won’t be hard to find wild boar, ostrich and venison on menus in 2017.

Three final trends to watch:
• House-cured meats. (Domaine Hudson has the best charcuterie plate in town; Maiale Deli and Sulumeria continue to impress. Watch for more.)
• Locally produced sour beers.
• Wawa-style touchscreen ordering expanding everywhere.

Last Year’s Predictions Scorecard

1. The End of Tipping: At least one fine dining restaurant in Delaware eliminates tipping in 2016—most likely one at the beach.
Ouch. Not only did the trend to eliminate tipping not come to Delaware, but it seems to have stalled nationally. In fact, the San Francisco restaurant where I first ate under a no-tipping policy brought it back after only five months. If no-tipping is the future, the future is not now.
2. Home Cooking: Increased interest in home cooks entering the sharing economy leads Delaware legislators to loosen cottage food regulations, or they get no pie.
On May 1, 2016, the Division of Public Health published new Cottage Food Regulations that allow for the preparation of a limited type of food products in residential kitchens, pies included. Those regs are now final.
3. Scrapple is the new bacon: The biggest scrapplephobic in your life will venture to try some in 2016.
Only you know what your people think, but Bill Hoffman’s scrapple at The House of William & Merry was a revelation to scrapple-deniers in my life in 2016.
4. More wineries, more breweries … and more distilleries.
One out of three … well, that ain’t good, but at least I have beer to drown my sorrows. Breweries exploded in northern Delaware last year, with the arrival of Dew Point Brewing and Bellefonte Brewing, the re-opening of Twin Lakes, and more. And we got a meadery in Liquid Alchemy. Fenwick Wine Cellars expanded into Salted Vines Vineyard down in Frankford. But still no signs of a distillery up north.
5. Market Street, Dining Destination: Look for a net gain of five places on or near Market Street in 2016.
Let’s see: We added Merchant Bar, Masala Kitchen, Twisted Soul, Starbucks, Market Street Bakery & Cafe and Coffee Mode. Brew HaHa! moved across the street and expanded, but closed the first location, so that’s a net neutral. Still, nailed it!