Andy Harris manages Finch, plays in Chune, and owns the Grand Ole BBQ catering company.
What was the food highlight of your year?
This year was good for food as I got to do some touring again. I have my catering co. (Grand Ole BBQ) and I also manage Finch. Finch did some world touring this year and I hit up some great food along the way. Some of the most memorable meals were Avec in Chicago - To date one of the best dinners I have ever had. Their chorizo stuffed dates could get me to move to Chicago. Le Comptoir in Paris kinda flipped me out. Deviled Eggs & Foie Gras. Call me naive. I had no idea the french did the devil. I cried in my bordeaux. Amazing. Last but far from least: Full on 2-day BBQ meat frenzy in AUSTIN: Franklin, La Barbecue, Kreuz Market, etc. I hadn’t been to Texas since starting a BBQ catering co. and Texas is king of BBQ! I went vegan for about two weeks after that little fiasco.
What was the music highlight of your year?
I manage Finch and they got back together to do a 10 year anniversary tour of their first record, What It Is To Burn. I managed them back during this record, we split ways during their second record, and now we are back working together. Anyways…. getting to go on tour again with these dudes was fun for me. I had not been around a whole lot of music for awhile. It got the juices flowing - so much we booked a Chune show in January at the Casbah.
Was there a moment when food and music came together in a memorable way?
2013 as been all food and rock touring. From Poutine to Haggis, I got to go around the world in 2013 and eat food like I never have before. I am thankful for this as I have learned so much to bring back to my own catering co.