An Evening’s Entertainment for a Lifetime of Pleasure
By Rajene Hardeman
In good company, sipping glasses of fine wine while nibbling delectable varieties of cheese would make any evening perfect. Add to these activities the very enjoyable presence of hostess, humorist, songstress, culinary expert, educator and all around charming individual Jackie Gordon , aka The Singing Chef, and you have a memorable night.
MANHATTAN DINING
‘Say Cheese’ offers entertaining primer on brie and its brethren
By Charlotte Eichna (published 05-13-2004)
In Egypt way back when, a desert bedouin stored some milk in a leather satchel and set out on a journey in the scorching Saharan sun. When he went to refresh himself several hours later, all he found were chunky curds and whey.
Thirst-quenching? No. But the mistake was delicious, and experts think that this is how humans first stumbled upon the creation of cheese, that rich, fatty delight that has tantalized mankind ever since and helped pizza reach new heights of delectability.
These days, cheese is a lot easier to come by, and you probably don’t think twice about chucking that cellophane package of pre-wrapped slices into your shopping basket. But the self-proclaimed “singing chef” Jackie Gordon thinks you should.
24/7 Courier-Life Publications
Chef sings the Praises of Cheese
By Karen Calabria
Growing up in Boreum Hill, Jackie Gordon whiled away her childhood “always singing and always cooking.” “It felt natural to cook and sing together — I just had to figure out how,” Laughed Gordon.
Mission accomplished.
FOOD & WINE
by Jerry Shriver (published 05-7-2004)
If you’ve lost your appetite for dinner theater over the years, maybe it’s time to ease back into the genre of nibbles theater.
Jackie Gordon, who bills herself as “The Singing Chef,” has just opened a one-woman, interactive cabaret show called sayCheese! at the Laurie Beechman Theater in the basement of the West Bank Cafe in New York. During the 90-minute performance/lesson, Gordon conveys her passion for wine and cheese through humorous patter, slides, original songs and cabaret classics while the audience samples and rates pairings such as California Cabernet and artisanal cheddar. Sample lyric…
EatOutings
Don’t tell Jackie Gordon that her new show stinks; she knows it does, and she’s damn proud.
The singing chef is bringing a new musical to the West Bank Cafe—Laurie Beechman Theater starting Wed 28 and it’s dedicated to cheese. She’ll be singing about artisanal cheeses and explaining cheese history as viewers gorge on fromage from six countries. Expect to hear adaptations of songs like “Milk Cow Blues” and drink selections from Diageo Chateau and Estate Wines during the 90-minute show, Say Cheese.
FLORENCE FABRICANT
A cabaret show on cheese willbe given on April 28 at 7:30 p.m. at the Laurie Beechman Theater at the West BanK Cafe, 407 West 42nd Street. Jackie Gordon of Divalicious, Inc., a company that pairs food and music will perform. There will be tastings of cheese from the Artisanal Cheese Center, and wines.
Additional performances will be given on April 29 and throughout May and June. Tickets are $60.00
TASTE
Experts gather in Baltimore to sort out what’s coming next on America’s plate.
By Arthur Hirsch Sun Staff Originally published April 21, 2004
This moment in food history rewards attention to the most nondescript joint in the strip mall, if only for the possibility of discovering some unsung maestro cooking a sublime Szechuan chili chicken or fried dried fish. Ask Tyler Cowen about this and other aspects of the contemporary human forage and he’ll offer a considered opinion: “It’s a great time to be living and eating.”
An economist by profession and restaurant maven by avocation, Cowen comes to the Baltimore Convention Center this week for the annual conference of the International Association of Culinary Professionals. His conference keynote address scheduled tomorrow morning focuses on globalization, one of several phenomena heard in the Tower of Babel that is Foodland USA, 2004.
by Jennifer Needleman, published online 03-19-2004
COBBLE HILL — Brooklynite Jackie Gordon, as the phrase goes, is singing at two weddings. Er, I mean, cooking at two weddings. Actually, it’s both. As Brooklyn’s own singing chef, Gordon has designed her own form of performance, which she calls “eatertainment.”
Gordon is a trained cook, having worked as head chef at countless restaurants throughout her career on both sides of the globe — New York City and Melbourne, Australia. She is also a world-class singer/performer, and after years of being ‘Jackie of two trades,’ she decided to merge her talents. “I create shows around food and music,” said Gordon.
The Herald Sun Melbourne, Australia
(Republic Restaurant & Bar) March 2001 Reviewer: Paul Stewart
If the devil is floating around at the moment looking for souls, I am a prime candidate.
After attending Jackie Gordon’s Fried Chicken Theory at the Republic Restaurant as part of the Food and Wine Festival, I am totally souled up.
With a mouth-watering array of soul food on hand. Sweet soul music on offer and a gospel choir belting out the Jesus vibes, this is one heavenly show.
The Age Melbourne, Australia
The Fried Chicken Theory According To Jackie Gordon (The Cotton Lounge, South Yarra) July 1999
Reviewer: Fiona Scott-Norman
The simple things in life are often the best, and Jackie Gordon’s fried chicken theory is exceedingly simple. This American born, half-Jamaican, open-hearted singer/chef says that if you eat soul food, the soul goes through you. Such a connection would be difficult to prove to the satisfaction of the AMA, but it feels right when you’re listening to some sweet blues and soul after a bowl of smoked sausage and seafood gumbo.
The idea of combining food and music is scarcely original, but Gordon’s Fried Chicken Theory moves way beyond the thematic.
