SONIC DISH: CHEF ANDY PALMISANO x DJ SHANE STIEL
“If this dish were a track, what would it sound like?”
Executive Chef Andy Palmisano of Kindred, Saratoga, creates familiar dishes with flavors learned in a wide-ranging career from a beach bar in the Outer Banks to an Israeli steakhouse in Houston, Texas, and wood-fire cooking at The Flammerie, Kinderhook. We paired Chef Palmisano with fellow Saratogian, Shane Stiel, international D.J. + founder of All Of Us Events, known for his dynamic blend of house and techno reflecting global influences and a deep connection to the electronic music scene.
We asked, “If this dish were a track, what would it sound like?”
Photo credits: Shane Stiel — Konrad Odhiambo/The Dishing | Braised short rib - Vicotira Sedefian/Kindred | Chef Andy Palmisano - provided.
Read The Dishing’s full tastemaker interview with Shane Stiel.
Chef, what’s your dish?
The dish: Red wine braised short rib with house-made gnudi, horseradish crema and pistachio gremolata
The plate: I wanted to build a dish around contrasts: Deep, slow-cooked flavor with something airy and bright beside it. The short rib brings richness and depth from hours of braising, the gnudi gives softness and lightness, and the horseradish crema and pistachio gremolata keep it alive with heat and freshness.
The inspiration: The inspiration goes back to when I first started cooking at home for family dinners. I’d spend all afternoon braising meat while the whole house filled with that red wine and rosemary aroma — it was the first time I realized how food could create an atmosphere. This dish brings that same comfort and depth, but reimagined with a little more balance and finesse — for the kind of version I wish I could’ve served back then.
Shane, what does this dish sound like to you?
The track: The track I have chosen is one you may not suspect from me, “Manhattan” by Laura Anglade. Laura Anglade is a Franco-American jazz singer whose beguiling voice and refined interpretive style have earned her a place among the rising stars of vocal jazz. Born in the village of Brousse-le-Château in southern France and raised in Connecticut, she developed an early love for the Great American Songbook and French chanson alike, listening to artists such as Ella Fitzgerald, Carmen McRae, Sarah Vaughan, and Edith Piaf. After relocating to Montreal to study translation, she immersed herself in the local jazz scene and released her debut album I’ve Got Just About Everything in 2019. With her 2022 album Venez Donc Chez Moi, she explored her dual cultural identity, blending French song with jazz tradition and earning a Juno Award nomination. Today based in Brooklyn, New York, Anglade captivates audiences worldwide with her elegant phrasing, thoughtful storytelling, and the quiet power of her stage presence.
The inspiration: Imagine yourself on a rainy or lightly snowy evening at a small quaint restaurant or even in your own fireplace-warmed home. The windows are just frosting enough to barely be able to peer outside at the slowly falling precipitation. Classy candles burning all around are barely lighting the room. The smell of a chef working ever so lovingly on a dish that compliments the moment fills the air around you. This is the experience I was having when I first heard Laura’s song and I am positive that Chef Andy’s dish would have been a perfect pairing for that moment.
The sound: Laura Anglade’s rendition of “Manhattan”—released as a single from her 2024 album Get Out of Town—unfolds with the same elegant complexity as a plate of red wine-braised short rib with house-made gnudi, horseradish crema, and pistachio gremolata. The song’s smooth phrasing and gentle jazz swing mirror the luxurious depth of the braised short rib—rich, slow-developed, and full of nuance. The tender gnudi evokes her warm, velvety vocals, while the horseradish crema adds a subtle bite reminiscent of the tune’s playful rhythmic lift. Finally, the pistachio gremolata sparkles like the song’s bright instrumentation—fresh, unexpected, and perfectly balanced against the soulful richness beneath. Together, both the dish and Anglade’s interpretation capture a harmony of refinement, comfort, and understated sophistication that lingers long after the last note—or bite.
Listen to “Manhattan” by Laura Anglade
Shane Stiel is an international DJ, producer, and founder of All of Us Events, LLC, a rapidly growing event production company based in New York’s Capital Region. The Colorado native is known for his high-energy performances and immersive event experiences and he has built a reputation for nights merging music, art, and community. Shane’s dynamic blend of house and techno reflect global influences and his deep connection to the electronic scene. His sets are defined by precise mixing, emotional storytelling, and a contagious energy that keeps dance floors alive from start to finish. | IG: @shanestiel
Chef Andy Palmisano A native of Clifton Park and graduate of SCCC culinary school, Chef Andrew Palmisano cooks with a focus on flavor, balance, and nostalgia to create dishes that feel both familiar and fresh using techniques and flavors learned throughout his career. Chef Palmisano interned at Disney World worked at a beach bar in the Outer Banks, Doris Metropolitan Israeli steakhouse in Houston, Texas, and Elm City Social, a gastropub in New Haven, Connecticut, before delving into the wood-fire cooking at The Flammerie in Kinderhook that underpins his culinary approach now at Kindred in Saratoga Springs. Prior to Kindred, he was sous chef at Whitman Brewing and Executive Chef of Kindred’s sibling, Henry Street Taproom. | IG: @chefparmesano
