June is Music + Food Month on Tasting Table.
Music, cooking and travel are all big parts of Chris Taylor's life. And in all three, the Grizzly Bear bassist and producer gravitates more to substance over style. Take his record player, for example, a standard model he purchased 14 years ago upon moving to New York. "My life revolves around music, and I should be a record player fetishist. But I like how my player sounds. And it works perfectly," he says.
That same practicality prevails when choosing kitchen equipment ("I'm a big believer in basics"), which Taylor knows quite a bit about, having staged at London's St. John Bread and Wine, The Crimson Sparrow in Hudson, New York, and Noma just last year, with much time spent foraging ("That was really fun. But foraging is not chill; it's not like stopping to smell the flowers.").
Earlier this year, Taylor showed off his cooking chops when he, along with photographer and former restaurant cook Ithai Schori, released Twenty Dinners (Clarkson Potter, $37.50), a gorgeously styled cookbook focused on entertaining with a distinctly cool attitude.
When he's not in the kitchen, Taylor's often on the road. Case in point: The musician spoke to us while taking a break from a monthlong motorcycle trip in the Southwest with his girlfriend (at the time, they were on their way to the Biosphere 2 research facility in Oracle, Arizona). Here are some of the multitalented and eclectic musician's favorite tools, kitchen and otherwise.
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