Adrienne Amato's guest appearances

Adrienne Amato

Sunday Night Dinner

Miriam Toews

Jamie Kennedy

Jesse Brown

Laura Wright

Claudia Dey

Skye McAlpine

Caren McSherry

Miriam Streiman

Rocco Agostino

Margherita Pizza

Michael Dixon

Suzanne Barr

Sharon Hapton

Jann Arden

Mardi Michels

OwlTail

Feist's latest album PLEASURE was recorded in Stinson Beach, California; Upstate New York; and Paris, and for that California session, Adrienne Amato came to cook for the musicians and crew.  The recording studio and the kitchen were separated by a thin wall, which meant that Adrienne cooked very quietly.  The experience in Stinson Beach led to the creation of a cookbook, PLEASURES: THE MEALS OF AN ALBUM, and all profits from the sale of the book go to Community Foods Centres Canada, an umbrella network that funds food security and food justice programs all over the country.Come hang out with us in Adrienne's kitchen as Feist and Ade make South African Seed Bread and Ariel Engle's Halloumi Soup, both recipes from the book.  We ended up sitting there all afternoon, talking about family meals, Adrienne's vinyl-listening room in her childhood home in Zimbabwe, algorithms, butter tarts, Feist’s favourite restaurant on earth, if she has a listener in mind when she writes, and music they listen to when they cook.  This is a wonderfully intimate conversation, and it's full of surprises and insights.

Feist's latest album PLEASURE was recorded in Stinson Beach, California; Upstate New York; and Paris, and for that California session, Adrienne Amato came to cook for the musicians and crew.  The recording studio and the kitchen were separated by a thin wall, which meant that Adrienne cooked very quietly.  <br><br>The experience in Stinson Beach led to the creation of a cookbook, PLEASURES: THE MEALS OF AN ALBUM, and all profits from the sale of the book go to Community Foods Centres Canada, an umbrella network that funds food security and food justice programs all over the country.<br><br>Come hang out with us in Adrienne's kitchen as Feist and Ade make South African Seed Bread and Ariel Engle's Halloumi Soup, both recipes from the book.  We ended up sitting there all afternoon, talking about family meals, Adrienne's vinyl-listening room in her childhood home in Zimbabwe, algorithms, butter tarts, Feist’s favourite restaurant on earth, if she has a listener in mind when she writes, and music they listen to when they cook.  This is a wonderfully intimate conversation, and it's full of surprises and insights.

Feist and Adrienne Amato make South African Seed Bread and Halloumi Soup