Food, Family, & Country-Fried Charm: Inside Zac Brown Band's Rollicking Big Tent
"I said, let me hear you scream!" It's a standard line for a Madison Square Garden headliner on a sold-out Saturday night, but these Louisiana-tinted words are coming from a chef, and this is a barbecue.
Welcome to the Zac Brown Band’s universe, where tours include a personal chef and concerts kick off with an Eat & Greet. The Georgia group, an open-armed hybrid of country, rock, roots music and bluegrass, mans the greeting lines and steam tables itself, shaking hands and ladling out food.
The 150-person crowd seated inside the Garden's auxiliary Theater venue fulfills its rock ‘n’ roll duty, howling enthusiasm. Chef Rusty Hamlin and Zac Brown run down the evening’s menu, which Rusty has prepared hours before using local products from the Union Square farmer's market. We’ve got pumpkin hash browns with chorizo, yellow and purple haze glazed carrots, and a few recipes from Brown's early days as a restaurateur — pocket knife coleslaw, pork tenderloin in Zac's "love sauce."
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