Here's to Music, Here's to Food!

Chef Jeremy was born in Jersey, but raised in Southern California. He grew up eating nachos on the beach and burritos for breakfast…and tacos, well, there were always tacos.

After the last few notes from “The Greatest Love Of All” echoed through the stadium, and the graduations caps flew through the air, it was time to go back home, back to the Dirty Jerz. The burritos were replaced with Pork Roll, the nachos with Sausage and Peppers…and pizza, well, there was always pizza.

Jeremy began his restaurant career here, nearly 30 years ago, as a driver for a mob run pizzeria in small town Jersey. Inbetween deliveries, he would soak up every bit of culinary knowledge that was there. Learning how to make the perfect slice from Old Man Joe, to master the Meatball Parm from Anthony, or even how to properly slice and saute the garlic for Cavatelli with Broccoli and Sausage under the guise of Crazy Eyes Jimmy. After a few years of bliss, Jeremy visited a friend in Baltimore. He instantly fell in love with this city. Quickly, he packed it all up, and headed South with his caravan of Jersey Boys to his new digs in Charles Village.

Jeremy began slinging bbq for the next 5 years, really learning how to run a restaurant, how to run a business. He was like a sponge, soaking everything in, from the front to the back. He supplemented some nights with a gig working the door and tending bar at The Depot as well.

Chef Jeremy decided it was time to take one of several road trips across this great country of ours. He woke up that last day, completely demolished his alarm clock with a hammer, packed up his car, and hit the road. He took his time, went south to Memphis for some chili dogs. Had lunch with an amazing women across the street from the Lorraine Motel, man, did she have some stories. Continuing on to NOLA for some Red Beans and Rice, up to Indianapolis where he ended up in a coffee shop with some really cool folks and listened to Bowie for a few hours. Through Texas for some amazing BBQ, and then, as the song goes, back to the Cali.

He began working at a real small French kitchen during the day, and completely running a Roadhouse at night. He was learning how to break down meats and hand cut steaks. How to slow cook massive beef ribs to perfection, make soups from scratch, and fillet whole fish. He was hosting classic car shows in the parking lot, and booking rockabilly bands like Aces High in the dining room. It didn’t last long, though…he was missing Charm City, and knew he had to go back.

He packed it all up again, and headed back East, settling in Canton. Here he became known for his famous Jalapeno Margaritas, and killer parties grilling up Carne Asada on the rooftop deck.

One constant that remained through all of this was Jeremy’s love for music. Never was music not a part of his daily life. From learning how to skank at 6 years with Uncle Bill, to hosting all the neighborhood kids over for air guitar performances with his little sister. The first record he ever bought with his own money was Pat Benatar’s Crimes of Passion. Then came Devo, and Blondie. He went through every phase imaginable growing up. Parachute pants and Motley Crue. Skinny pants and Duran Duran. Leather jacket and The Ramones. Big black boots and The Cure. Then came the Pixies, oh Lord, did everything change at that point. Sonic Youth, Dinosaur Jr., Luna, My Bloody Valentine, the list goes on. Baltimore had a great music scene at this time. Jeremy would walk through the alleys to Club Midnite to check out bands like Liquor Bike or Onespot Fringehead. He would head down to Hammerjack’s, well before the Ravens were even a thought, and listen to bigger bands like Urge Overkill and Sugar. Live music became a part of his life, and it has never changed.

It was meeting a couple of local musicians in Baltimore, Shane Gardner of Stars and The Sea, and Robert Fireball Mitchell, that the first thoughts of Supersonic Kitchen were born. They met over burgers to discuss the possibilities. Three guys who believed in each other, who recognized the correlations between food and music. Chef Jeremy wanted to do his part to help bring some notoriety to the Baltimore bands he loved. He wanted to give whatever support he could to help the music get heard by more people. They decided to give it a whirl, to develop Supersonic Kitchen and bring it to life. 

"Food and music are intertwined on many levels. Food and music provide nourishment, body and soul. Both require timing, precision, and creativity. Results are hinged on practice, trial and error, and acceptance of failure. Both evolve over time in the constant pursuit of perfection. Supersonic Kitchen was born,  a DIY cooking show featuring local musicians and songwriters from the Baltimore area.  It has been an absolute blast making this show. I sincerely hope you all love it and it is as fun for you as it is for me." Chef Jeremy Davis

Here’s to Music, Here’s to Food \m/ !!!!

Photo Credit: Taylor Gardner