Wednesday, August 10, 2011
I'll admit - the title to this post seems a bit strange, if not flat-out confusing. After all, shouldn't I be enjoying cheese, wine, cured meats, stuffed grape leaves, and red wine to the likes of Sinatra, Pavarotti, or some other Italian crooner?
Instead, I'm diving into friend Luke Bryan's new album, Tailgates and Tanlines. For those of you unfamiliar with Luke and his music, just turn on the television, open a magazine, or check out his album on iTunes (currently at #2).
It's no secret that food and music have a great affinity for one another. Casual jazz at an outside bistro transforms a weeknight meal into a vacation. But just like an unconventional wine pairing (Cabernet + Dark Chocolate, Chardonnay + Deep Fried Speckled Trout, Expensive Cotes du Rhone + Cheap as shit Tombstone Pizza), sometimes I like to change up the soundtrack to my meals. The more unusual the better.
The result? I am pleased - and it's not just the wine talking.
A huge prop to Luke and his entire band, crew, and team on this great (3rd) album. I'm 2 spins through (still eating and drinking) and I'm gonna go ahead and say that this is his best thus far. Couldn't happen to a harder working group in Nashville. It also helps that they are all great people. Proud of Michael Carter (guitarist) for landing a great cut as well, Faded Away. Sure I'm biased, but I hear a single.
Country music ain't all about corn bread and chicken. We dress up every once in a while . . . even though we still wear our cowboy boots to a black tie affair.