Michael’s resume touches on nearly every aspect of the music industry from live event (Pitchfork, Wilco’s Solid Sound festival), to label (Numero Group), to studio/film/TV (producer, mixer, mastering engineer), to educator (Columbia College Chicago), and judge (The Grammy Foundation).
What was the food highlight of your year?
I finally made it down to Prince's Hot Chicken in Nashville which was by far the my favorite thing I ate all year. The hot chicken "scene" around the country seems to be growing bigger and bigger with every passing day, but this James Beard American Classic is arguably the best hot chicken I've ever had, due to a perfect balance of tenderness, spices and batter that work together so well. It's got a great atmosphere as well, but be prepared to wait 30-60 minutes since it's packed anytime of day.
What was the music highlight of your year?
Steve Gunn with a full band at Schubas in Chicago. Steve is an amazing guitarist and songwriter who has mostly been playing solo the past few years, but for this tour supporting his remarkable new album 'Way Out Weather' he had a full band that really gave the songs new dimensions in all the right ways.
Was there a moment when food and music came together in a memorable way?
I made a last minute trip to NYC to see Yoko Ono backed up by Yo La Tengo at Union Pool in Brooklyn this summer as they rehearsed for their big Glastonbury show. Needless to say it was amazing to see Yoko in such an intimate venue/bar and Yo La Tengo as the Plastic Ono Band was phenomenal.
For the past six years every time I go to NYC I try to get a reservation at Momofuku Ko, but it has never worked out until this trip. Knowing that Ko was moving to a new space this autumn, I was so happy to experience the original location before they moved. Everything was delicious, but the cut of ribeye cap they had that night was by far one the best things I've ever eaten.