A Kaleidoscope of Bananas and Strawberries: Sound Bites Interviews Hospitality

11 Jul

After two years of poking along (and having lives or something I guess), Brooklyn trio Hospitality have finally gotten around to making their debut album which is just about finished. So I’m told. Hospitality are winsome and charming and they can rock too, don’t let them fool you. Now a four-piece (drummer Nathan Michel now on guitar, with Kyle Olson taking over the kit) they’re a little more skronky too. When I found out I was doing this series again this year, they were the first band I thought of.

MP3: Hospitality – Liberal Arts

Hospitality play the final Sound Bites Series show of 2011: this Sunday (7/17) at the Fulton Stall Market down by the South Street Seaport. The band is on at 3PM sharp and I’ll be spinning tunes beforehand. Hospitality also feature on a free downloadable mix I curated as part of a series of Seaport Music Festival mixes that are available over at online record store Insound. Check em out and feel free to listen to it on shuffle if you like.

Hospitality answer some food-related questions below. I don’t think I’d ever argue with them about where or what to eat.

You’ll be playing in the Fulton Stall markets. What’s your favorite vegetable?
Amber Papini (vocals, guitar): Cabbage. I love it in all ways: sauteed, braised or roasted, coleslaw, kimchi and sauerkraut.
Brian Betancourt (bass, vocals): broccoli // fun to eat tiny trees as a kid. also as an adult.
Kyle Olson (drums): Corn on the cob, because it’s so tasty and reminds me of summers at the Minnesota State Fair!
Nathan Michel (guitar): celery because it’s refreshing.

What’s your least favorite?
Kyle: Raw Onions, I think my distaste for them might actually be to the point of a phobia.
Brian: cauliflower // thought they were ghosts of broccoli as a kid (totally over this now). [No way, cauliflower rules! - Ed]
Amber: I can’t think of any, sorry.
Nathan: Eggplant, weird texture.

You’re finishing up Hospitality’s debut album. Did any food in particular help fuel it’s creation?
Brian: Amber prepared us for recording days with sandwiches and individual ziploc’d bags of popcorn, our names written on them and everything.

Has food ever influenced your songwriting?
“Half an apple” from our EP

Any good food-related band anecdotes?
Hospitality loves tacos! We eat them at San Loco when we play Cake Shop, Taco Chulo when we play in Williamsburg, and some of the best are at the El Diablo Taco Truck at Union Pool. [Guys, you should check out the Tacos Morelos cart on N7/Bedford, the best. -Ed]

Who is the best cook in the band? Who is the finickiest eater?
Brian: Amber hosts (and caters) the best dinner parties.
Kyle: Amber makes a mean veggie pizza. All I can say about finicky is that whoever it is better pass me their plate.
Nathan: Amber is the best cook of all time, and I’m the worst.

Where do you eat in Brooklyn?
Brian: Taco Chulo, before most shows. Burger night at Fort Defiance, after Monday practices.
Kyle: Northeast Kingdom in Bushwick. Pies n’ Thighs in Williamsburg.
Amber: I love the cocktails and deviled eggs at Fort Defiance in Red Hook.

What’s your cheap eats go-to joint?
Amber: The pupusas and grilled corn at the Red Hook Ball Fields.
Brian: Bagel & shmear at Mile End
Kyle: I’ve completely exhausted Subway’s $5 footlong menu.

What about when you’re willing to splurge a little?
Brian: The Breslin/John Dory Oyster Bar
Kyle: Peter Luger’s Steakhouse (are they going to hate me because I LOVE meat?)
Amber: En Japanese Brasserie

What’s your go-to hangover food?
Brian: Poutine at Mile End.
Amber: Bacon, egg and cheese on a roll.
Kyle: Ham, egg and cheese on a roll with home fries from the coffee shop right across the street from me.

What food would you imagine Hospitality’s music being paired with?
Brian: A kaleidoscope of bananas and strawberries, Carmen Miranda-style.
Kyle: A Plum. It looks modest enough on the outside, but it’s so juicy and delicious and colorful when you bite into it.

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