16 minute read
CULTURE
DOWN THE WORMHOLE
CT ON FATHERHOOD, BUILDING THE EVER-BROADENING MUTANTS OF THE MONSTER FESTIVAL, AND WHAT PENTECOSTAL PREACHERS HAVE TO DO WITH HEAVY METAL.
Chris Terry — better known locally as CT — is the organizer behind the annual Mutants of the Monster Festival (and countless other local shows year-round), maker of the documentary film “Slow Southern Steel” and a member of the bands Rwake, Deadbird and Iron Tongue.
OK, when do we get a new Rwake record? I honestly don’t like to talk about it, ‘cause I don’t wanna jinx anything. Jeff [Morgan] has been working hard — he’s written like two full albums worth and more, of everything. … We definitely have the material. The only reason we’re playing a show coming up is because we’re trying to figure out ways to learn the material as a band so we can record an album. And it’s getting way close to that.
Is it a double album, then? It’s definitely two albums. I’ll say this. [Jeff] knows the title for them and it all goes together with the last three records, meaning the last record we put out on Relapse, and this next one and the next one.
I think even for people who aren’t into doom or metal or heavier rock, there’s an association with intensity of emotion, and often despair and anger. Where do you channel that emotion, and has that source changed over the years? A big inspiration for that — it comes from just growing up in the South. My mom, when I was 4, was single with two teenage daughters and then me. I went to a Pentecostal daycare and my mom had to work, like, doubles and stuff like that, so the people that ran the daycare would watch me. Like on weekends, whatever. And man, they started taking me to Pentecostal church early on. I’m not a church person like that. But a Pentecostal preacher is — first of all, if they’re faking it, I can’t fuckin’ tell. And I feel like I have been in a situation and really felt like, “There’s gonna be like some fucking wormholes opening up in this room if he keeps doing that.” I’ve seen multiple people just fall down on their backs. Or looking like they’re gonna swallow their tongue. I’ve always thought if you’re gonna carry a poem like that and lyrics that mean something, it needs to come across like that. And also with music back there, it’s hard to come soft. If you’re delivering a loud spoken part, the best thing you can do is just lose yourself. There are people who are like one with their audience, who feed off that back-and-forth stuff. My eyes are closed the whole time. I mean, I appreciate an audience — why the fuck else are you doing it? But I have to detach myself just to connect.
As someone who seems like music was a very formidable part of his youth, I wonder what it’s like to be a parent to kids who have such a different kind of access to music than we had in the past. Are you actively pushing certain bands in your kids’ musical education? I don’t really try to push anything. If they like something, I’m pretty open to it. Even if we’re just listening to the radio, and I’m like, “Oh this rock station sucks, I’m gonna go to this other one,” but I accidentally hit a pop station in between, and they’re like, “Dad!” Man, that stuff excites me. That they are excited about a sound. They show interest in all kinds of stuff, artistically. And I just like it. When kids like anything, it’s important. Because they could grow up not liking anything.
I take the kids to school every day, no matter what. And when Hannah got old enough, she was like, “I wanna listen to these songs every morning.” And I’ll tell you what! I had never listened to Kendrick Lamar and Hannah got me into his last record. I had heard some of “To Pimp a Butterfly,” I saw some performances and it was enough to appreciate it. But when she got into the “DAMN.” record and had me listening to it? Dude, I listened that album out. I couldn’t stop listening to it, and that’s her influence on me.
What’s the best thing you’ve ever seen someone else do on stage, metal or otherwise? That’s a hard one. I did see George Carlin during a tornado once. In 2000 or something, at Robinson [Center]. And he did this whole bit about not believing in God, and people just got up and walked out. And seeing that, it was like, “Fuck, yeah!” One guy tried to stand up in the middle of the show and raise his hand and George was like, “This is not a questionnaire!” [Laughs.]
I mean, I’ve cried while watching Wovenhand before. … I cry these days. Paige Anderson, who’s coming in for the [Mutants] fest — she sings a song on her first solo album and I can’t even talk to you about it right now. It fucks me up! I have to choose the time to listen to it. And she played it on the White Water/ Arkansas Times Holiday Hangout thing. I had to go outside in the backyard! I’m crying right now thinking about it. And if I see her play that ... I’m not asking for it! It is NOT a big deal if they skip that song. But if they do, that’s it. Jee-sus, man!
So, Mutants of the Monster 2022 involves a lot of voices and makers that people may or may not associate with a metal fest. Book panels, art sales, bluegrass-y stuff, a crawfish boil with Nick Shoulders, in addition to all the heavy sets you might expect. What’s your thinking when you’re like, “OK, here’s this marathon micro-fest with Weedeater and Rwake and Crankbait, but also, let’s throw in some banjo! And Brat! And a guy selling artisan hot sauce!?” Everything I do is kind of small. And obviously it just started out being music stuff. But I am not just music stuff. I’m into a lot of film stuff, and once I can figure out how to incorporate film into this, I’ll do it. But I haven’t been able to figure out how to do it without something overshadowing it. I’ll find that line. The crowd is small, so to me I’ve always been open to mixed genres. You know, authors and artists were already coming to the shows, so why not include their art? And if it’s the kind of music where people appreciate it and it crosses over, it’s like, why not? The weekend passes sold faster than they ever have. People wanna see Weedeater and Nick Shoulders. Or, even, like, Brat and Cloud Rat. It’s different. Seems like people are open to that. … I don’t think it’s stupid. I would put a fucking black metal ballet in the middle to headline a night. I don’t give a shit! To me, it’s important to push that stuff, especially here in Arkansas.
What’s your dream mashup — like, if you were going to take two artists who have never played in a band together and pair them up, who is it? I have a lot of those ideas. I think Zakk Binns playing on an Adam Faucett record would just be incredible. … It would be silly if I went through the list. Like, “Deadbird’s gonna learn four Black Oak Arkansas songs and Jim Dandy’s gonna do lead vocals!”
It’s a goal to work with my partner/wife more. She’s incredibly inspiring, and it really helps me personally when being creative. If we found the right artistic project or endeavor, it would be special.
THE FOODIE GUIDE
EVER GO TO A RESTAURANT AND SAY, “WHAT DO YOU RECOMMEND?” WELL, HERE’S YOUR CHANCE TO SEE WHAT SOME OF YOUR FAVORITE RESTAURANTS’ CHEFS AND OWNERS LOVE TO EAT FROM THEIR OWN MENU!
Sponsored By
PAYNE HARDING
CHEF | CACHE RESTAURANT
Chef Payne Harding, a Little Rock native, owns and operates Cache with his father. A modern restaurant located in the downtown River market, Cache opened in 2013. Harding’s passion for fine dining developed at a young age working as a line cook for local restaurants, launching a career path to success. At the University of Central Arkansas, Chef Payne was a student athlete participating in basketball while earning a bachelors degree in science with an emphasis in nutrition. After graduating in 2010, Harding enrolled at the prestigious Culinary Institute of America located in Hyde Park, New York. During his time there, Harding completed an internship at the famous Le Cirque in Manhattan. Harding graduated in the winter of 2012 with an Associates degree in culinary arts. In Chef Harding’s previous positions, he has worked for local chefs such as: Mike Selig at the Vermillion Water Grille; Jerry Barakat at Amalfis, and Tim Morton at 1620. During Chef Hardings tenure at Cache, he consulted for years with award winning James Beard nominated chef Lee Richardson. It was around this time when Chef Harding became an advocate for New American cuisine celebrating Southern Soul Food, Cajun-Creole, and French-Italian. When Chef Harding isn’t in the kitchen, he is usually with his wife, Leah and his daughter, Mila. Chef Payne enjoys boating at the lake, watching sports, and riding his bike on the famous river trails Little Rock has to offer.
RED OAK STEAKHOUSE
JOSEPH COLEMAN (LEFT) EXECUTIVE CHEF KEN LIPSMEYER (RIGHT) WINE DIRECTOR
The Red Oak Steakhouse at Saracen Casino Resort made its culinary reputation as one of only 38 restaurants in the United States serving the incredibly tender Japanese Kobe beef.
Now, executive chef Joseph Coleman is introducing wild game to the menu with two different cuts of elk paired with a beautiful Spanish wine from Rioja. Chef prepares an osso buccostyle elk thigh, shredded and presented in a ‘bowl’ of butter-poached white onion. The second cut is a tenderloin cooked sous vide, then seared and served with a cherry demi-glace poured tableside.
Lipsmeyer, a candidate for the prestigious Student of the Institute of Masters of Wine, recommends a 12 year-old Gran Reserva Faustino which has seen years of aging in American oak barrels.. “The bright red fruit flavor of this wine with its cherry and plum notes works perfectly with the sous vide prepared tenderloin,” Lipsmeyer said. “The 12 years spent in oak casks gives the Faustino dark chocolate and butterscotch developmental characters, which work wonderfully with the elk osso bucco.” You owe yourself a visit to Red Oak Restaurant, one of the finest restaurants in the South and located at the exciting Saracen Casino and Resort in Pine Bluff.” ELK TENDERLOIN
ELK CONFIT, SOUS VIDE ONION BOWL, CHIPOTLE BUTTERNUT SQUASH PUREE, BLACK GARLIC EMULSION, BABY VEGETABLES, TAPIOCA TUILE, CHERRY JUS DE VEAU. SERVED WITH 12 YEAR-OLD GRAN RESERVA FAUSTINO. RED OAK STEAKHOUSE | 1 SARACEN RESORT DR | PINE BLUFF | RESERVATIONS: 870-686-9001
KATHERINE ELDRIDGE, OWNER | CHEF DAVID
DOE’S EAT PLACE
Easy to find at the corner of Ringo and West Markham in downtown Little Rock, Doe’s Eat Place offers convenient curbside parking and your choice of inside or outside dining. It is a down-toearth, no frills southern atmosphere, where great food and casual dining have made this one of the most favored and talked about restaurants here in the delta. A longtime regional favorite, Doe’s rose to national prominence during the 1992 presidential election campaign, when Clinton staffers made it their hangout. When then-candidate Clinton was interviewed by Rolling Stone magazine for the September cover story, Doe’s was the setting. Throughout the vagaries of political fame & fortune, however, Doe’s has maintained its down-to-earth atmosphere. We have got your favorite steak and all the fixings. Enjoy a scrumptious T-bone, Porterhouse, or Sirloin. Doe’s Eat Place also offers big servings of hot tamales with chili, succulent broiled shrimp, tasty grilled salmon, mouth watering hamburgers, cheeseburgers and more - all at a reasonably good price. THE PORTERHOUSE
WORLD FAMOUS HOT TAMALES 1023 W. MARKHAM | DOWNTOWN LITTLE ROCK | 501-376-1195 | DOESEATPLACELR.COM
OPENING THIS SUMMER! OPENING THIS SUMMER!
HEATHER BABER-ROE & CRAIG ROE THE TACO SOCIETY | OWNERS
Ever heard of them? It’s the official name of Craig and Heather Baber-Roe’s string of restaurants: Baja Grill (In the Heights and Benton), Valhalla (Benton) and coming soon Rōber.
I am sure you HAVE heard of those names since they are multiple-award winners (we’re talking over 13 wins) in last year’s Arkansas Times Readers Choice Awards alone.
Their awards include Best Overall in Benton/ Bryant, Best Tacos, Best Chips, Best Mexican, Best Gluten Free, Best Soup, Best Vegetarian, Best ToGo Cocktail Mix, Best Cheese Dip, Best Salad, Best Pizza and Best Outdoor Dining, to name a few.
So we know the restaurants and their dishes are great, but we want to give you the inside scoop on what the creators, Craig and Heather, like the best. Here’s what they had to say:
Heather: Smoked Chicken Nachos. I love the chunks of chicken breast, the queso and the fact it also tastes good if you sub out the chicken for fajita steak. Craig: Mushroom & Goat Cheese Burrito. The unique flavor combination of the mushrooms and the goat cheese is addicting.
VALHALLA
Heather: All the wings are so good, but my favorite are the Cajun Dry Rub. I’m borderline addicted to these wings. Craig: The Valhalla Club. The bread, the raspberry mayo, along with all the meats; it’s a really good sandwich.
Heather: My favorite is actually the Braised Short Rib (no photos yet) or the Gorgonzola Gnocchi. I love the soft gnocchi paired with the creamy gorgonzola. Craig: The Shrimp + Roasted Scratch Grits. This is a long story, but wasn’t our original recipe. At 11 p.m. one night, Heather whipped these up and I told her, “These are magical. You have to put these on the menu instead of the other way.”
ROBER
OAKLAWN RACING CASINO RESORT
KEN BREDESON | EXECUTIVE CHEFF
Not to take anything away from the fabled corned beef sandwich at Oaklawn Race Track, but it is a new culinary day at what has become Oaklawn Racing Casino Resort in Hot Springs. With two upscale dining options, a food court, the award-winning Silks Bar & Grill, and multiple concession stands, Oaklawn dining offers something for everyone.
Recently, Oaklawn recruited Executive Chef Ken Bredeson to oversee its’ two newest upscale venues; The Bugler and The OAK room & bar.
The Bugler, located in the hotel concourse, is bright and airy with floor to ceiling windows, historic Oaklawn photos, and an outdoor dining area overlooking the legendary racetrack. The menu features amazing steak options and succulent lobster mac & cheese, but if you are a fan of great seafood, don’t miss the sea bass, served with pan-seared bok choy and jasmine rice.
The OAK room & bar is a throwback to classic upscale dining with dark polished wood, red marble and locally-sourced crystal centerpieces on each table. Chef Ken recommends the smoked half duck with a cranberry reduction and Gruyere bread pudding. The bar, in an adjoining room, creates a romantic, intimate, quiet setting.
Today’s Oaklawn is so much more than just racing. It is a beautiful, luxury hotel, a fun and exciting casino, a worldclass spa, a multi-purpose event center, and now two of the best restaurants in the state. It’s time for a road trip to Hot Springs and Oaklawn Racing Casino Resort! THE OAK ROOM & BAR
SMOKED HALF DUCK & CRANBERRY REDUCTION WITH GRUYERE BREAD PUDDING & FIELD GREEN SALAD, HONEY ROSEMARY DRESSING, TOASTED MACADAMIA NUTS
THE BUGLER
MISO GLAZED SEABASS & MIRIN SHITAKE MUSHROOMS WITH PAN SEARED BOK CHOY AND JASMINE RICE
PETER BRAVE
CHEF | BRAVE NEW RESTAURANT
Summertime is farm-to-table time at Brave New Restaurant.
Chef and owner Peter Brave has been talking to local farmers all spring, lining up locally sourced heirloom tomatoes, squash, cantaloupes, watermelons, microgreens and more. Mid-month, look for the return of Brave New’s Heirloom Tomato Caprice Salad with a variety of heirloom tomatoes, corn relish and Burrata Cheese. Peter’s famous heirloom tomato BLT will be back on the menu as well.
Over the decades Peter has cultivated strong connections with local farmers. The Melon and Prosciutto Salad, with seasonably available cantaloupes, mixed greens, watermelons and prosciutto is the fruit of those relationships. And they don’t stop at the Arkansas border. Brave New is perhaps best known for its many iterations of Walleye from Lake Michigan. “Walleye will be the fish in my obit” he jokes. Peter has used the same Great Lakes supplier for 32 years and thanks to strong conservation efforts, wild caught Walleye is totally sustainable. And don’t overlook the scallops and lobster. The next time you visit Brave New Restaurant, try the twice smoked lobster tail over lobster risotto and asparagus with a watermelon reduction. The smoked lobster tail is wonderful but the magic is in the lobster risotto sauce. It is just amazing.
The Arkansas Times Reader Choice Awards have named Brave New the Best Overall Restaurant in the state and Peter Brave as Best Chef many times over the decades. This summer is the time for you to find out why! THE MELON AND PROSCIUTTO SALAD
TWICE SMOKED LOBSTER TAIL BRAVE NEW RESTAURANT | 2300 COTTONDALE LANE #105 | LITTLE ROCK | RESERVATIONS 501-663-2677
