Tracy Candido runs Supper Studio, a food + music event series. Her past projects include the renegade bake sale Sweet Tooth of the Tiger, experimental cooking class Community Cooking Club, and Food in Art at the Whitney Museum. She is also the founder of Lady Boss, an initiative for women in creative industries.
What was the food highlight of your year?
It's a tie! At work on the Airbnb SXSW experience, we worked with Austin-based Good Pops to make Glazed Donut with Hemp Milk custom popsicles based on our guest host, Snoop Dogg (they were the late night munchy snack at the popup park we built) – super creative and actually really, really delicious. Then later in the year, Supper Studio hosted chef Carolina Santos-Neves from Comodo and Colonia Verde who made a coconut-based smokey salmon ceviche with corn nuts for the performing musician Xenia Rubinos, connecting Xenia's super fun, weird and latin-folky jams with a dish that meets tradition with something new. Again, really creative and so freaking tasty.
What was the music highlight of your year?
Sleater-Kinney releasing tracks from their new record and announcing a 2015 tour (thank you riot grrl goddess) and Mirah playing a packed house as a pre-tour show at Supper Studio. Sleater-Kinney just speaks to my feminist punk soul and I can't wait to see them play this year. And I get some serious pleasure creating moving experiences for people – the Mirah Supper Studio was transcendent.
Was there a moment when food and music came together in a memorable way?
I've mentioned both Supper Studios in 2014 (Mirah and Xenia Rubinos), so mentioning them again, however memorable, might be excessive. Another moment might have been on my birthday while eating a slice of my favorite cake, Momofuku Milk Bar's Chocolate Chip Cake (passion fruit curd, chocolate crumbs, and coffee buttercream – don't sleep on this) while Built to Spill was playing on the speakers at the outdoor patio I was celebrating at. Outerspace tunes, friends, and a flavor explosion in my mouth.