YO wuz good Chicken Heads? I know some of you have been asking where on this globe is Dante frying chicken? Well, just to let you all know – I’ve been frying up at various parties and events, but the big news is I have been writing a book! A cookbook. AND it will be available this Fall. That’s been my main focus as of the last 8 months. It’s been pretty fucking intense. A crazed journey. We are also working with a publishing juggernaut (Sterling) which is the equivalent to getting signed to a major record label and they have been unbelievably supportive.
And in addition to the truck, I’ve have been meeting with a grip of agents and production companies to be pitched for “mass TV”. Honestly, I just wasn’t feeling the show options being presented to me. I mean, they pretty much wanted me to spark drama (i.e. hire incompetent people to work with me so they could inevitably fuck shit up). They also wanted plenty of gender and sex bullshit as well. Basically, they wanted it to appeal to a crowd that would watch “Housewives” (which I’ve never seen). It had nothing to do with food, music, anthropology, art or culture—you know, all the shit I’m into!!! At first I was willing to give it a try, but for now, I just realized I should be focusing on everything I love and what got me here in the first place. So I decided to put all my focus and energy into this book, as well as get back to my roots and develop more DFC party episodes because that’s what I love doing the most.

Ride Or Fry

So ROF is not RIP. It was meant to start off as a pop-up truck that lasted for 4 – 6 months. We wanted to do market research and kinda get a feel for LA and the truck culture in general. It went so well that we ended up staying open for a year and some change. We even won The Thrillist’s Best of the Best Food Truck award (ummm RAD). We learned a lot through ROF. For one, it’s very hard to serve thoughtful high-end food like mine out of a truck. I  avoid industrialized meats and refuse to feed you guys that stuff. So, I was using local boutique farmed, humane chicken and even at wholesale prices it’s nearly double to triple the price of the typical toxic McTyson, steroid bird from a restaurant supply warehouse. So we are reformulating a menu of chicken and biscuits. That’s what people really wanted and we are going to focus and make it affordable, healthy and delicious. For those who can’t live without the cheese grits, mac UPS, pies, tomatillo collards, yam banana catfish, blueberry Guinness brisket—stay tuned. Soon, we will begin a series of 3-course pop-up dinners called the DFC Experience where you get these favorites and more.

I promise as of now that me and the DFC team are going to get active with you guys with a few blog entries a week. For the next update I will be showing you guys how to make Candied Apple Pie witch i will make this weekend and have you for you Monday or Tuesday. Cheers for now Chicken Heads – thanks for da’ support. Holla.
DF

We’re back in New York City this year to celebrate the annual CMJ music marathon with Converse at their brand new amazing studio called Rubber Tracks, opening this week in Williamsburg, Brooklyn. DFC is going to cook ^up^ with all the artists coming through from Hercules and Love Affair to Saheer to Sleigh Bells and all that! The permanent recording facility space is designed for artists and musicians to be able to come by and record for free. You can read all about it and find out how to register to use the space on Converse.com

PS. Peep the invite.

Photos courtesy of Metromix

We’ve walked by that statue garden next to Gimme! Coffee maybe 300 times and thought “wow, it would be amazing to do something in that space.”

This past Saturday, Le Grand Fooding had the same idea and did the space justice with a beautiful event for their annual NY event. The evening was fantastic, 500 guests and music by Hanni El Khatib, Nancy Whang and Holy Ghost, who filled in for DJ Mehdi who passed tragically just days before. The food and drinks featured  was provided by chefs Inaki Aizpitarte, Wylie Dufresne, Dante, Sasha Petraske, and Richard Boccato. With the lineup like that y’all already know it was great, with Wylie flaming up his “Root Beer Ribs” and Inaki and James Murphy dishing out a warm Beef and Chive salad. Dante, King Je and Muhsinah up served the classic Sock It To Me Fried Chicken and Tofu, Endives with Black Eyed Pea Hummus and Coconut Honey Biscuits with the Apricot Crak sauce.  The night was smashin’.

An extra special thanks go to the wonderful crew at WD-50 who were kind enough to let us share their world class kitchen.

Spine TV put together a short clip of beautiful coverage from our party a couple of weeks ago. Excellent work over at Spine TV and Prote.in, the UK support has been amazing and we are loving London right about now.

Check out all of the photos on Vice

Well, that was a hit. DFC x Prote.in’s pop up taco shack sold out all weekend long. Thank you to everyone who came out to support. London we’ll be back soon! Post your links or photos in the comments if you came by.