Gaspésie Gourmande meet Jacques Alphonse Doucet and Gabriel Louis Bernard Malenfant at Cluny Artbar of the Fonderie Darling, in Montréal.

Radio Radio, an Acadian group primarily known for its spirited and festive hip-hop seasoned with the colourful accents of its members, is also well known for its association with food; in fact, the booklet accompanying their album, Belmundo Regal, reads like a grocery list interspersed with metaphors about food and other subjects. We interviewed Jacques and Gabriel, honorary descendants of the Order of Good Cheer.

This band succeeds in naming more than 20 food items on its album, which is strange enough; that it should place jello and caviar in the same song is even more intriguing. Shepherd’s pie, salt herring, and tofu soy bean can also be found on Radio Radio’s crazy menu-slash-play list. “Food is all about sharing, living life better and feeling good,” says Gabriel. “Our music’s relationship with food occurred naturally as our style evolved, and from meeting Belmundo, an Argentinian, on his boat in Lunenburg, Nova Scotia... a nomad who travels in comfort, a royal gypsy.” “A real person,” adds Jacques, “who took on a fictional persona and shaped the album Belmundo Regal.” He also inspired the group’s eccentric recipe booklet, available online, which has the ingredients for living a ‘royal’ lifestyle... and preparing a good meal.

For their next album, which was recorded in part in Louisiana, Radio Radio at first intended to head south not with a record producer, but rather with a chef to inspire them and influence the sound of the upcoming album. “A producer,” says Gabriel, “is like a chef: They bring you to this whole other world where you can dream up new flavours, feel new things, and really think; they revitalise you.” Unfortunately, the chef they had in mind was unable to come, so they decided to explore the Louisiana cuisine by themselves: They made gumbo¹ after enlisting the help of a cook they found on the spot, and Alexandre, the third member of the group, made paella using local ingredients.

While in Louisiana, Gabriel discovered the joys of slow cookers, and quickly added one to his Christmas wish list. He has since become a “crock-pot” addict. He has also been cooking more and more with the seasons in mind. His experiments with food have led him to add cloves to his beef stew; he drew his inspiration from pumpkin jam—made with pumpkins from his aunt’s family farm—seasoned with this spice. Gabriel speaks of spices as he would about falling in love with a woman: “After you meet her for the first time, you feel the attraction, and you just need to come back for more.” Well! And then to hear him talk about his beet, feta and mint salad: “To the sweet beets and salty cheese, you add some mint leaves to give this salad a fresh twist. An awesome mix of contrasts!”

The group’s website confirms its soft spot for food. Not only do they recommend recipes for tuna tartar and red pepper jelly, these three epicureans offer to host dinner parties for their fans. By ordering their Ultimate Special Deluxe Super Nice Exclusive Package for about $999, you and three guests can spend the evening in truly fine company as Radio Radio prepares your supper. Enjoy champagne, caviar, seafood and ribs, and, as an added bonus, sit back and let the cocktail girls serve you drinks.

The guys behind Radio Radio agree: You should live life with a pinch of salt and not take things too seriously, except where pleasure is involved. The pleasure of good company, good food, good conversation and celebration. Life is royally delicious, so enjoy!

1. Typical hearty Louisiana soup.

Scene in the mess of the second Quebec settlement, 1627 Illustration by Francis Back Collection of the Canadian Museum of Civilization

THE ORDER OF GOOD CHEER

Among the eclectic acknowledgements Radio Radio makes on its album, Belmundo Regal, the names of Marc Lescarbot and Membertou stand out. These two historical figures lived in the 17th century and mingled in the company of the Order of Good Cheer, America's very first dining society.

This club was founded in December 1606 in Port-Royal, Acadia, by Samuel de Champlain and Jean de Biencourt in the hopes of battling the throes of scurvy and depression by indulging in good fare throughout the winter season. Members took turns hosting every two weeks, welcoming guests with a feast of game and fish and trying to outdo each other with their impressive spreads.

Marc Lescarbot, who put on the first theatrical production in America, took care of providing entertainment and music. As for Membertou, the great Mi'gmaq chief, he was a guest of honour at every banquet.

In the spring of 1607, Champlain made sure to laud the benefits of this adventure in his journal: "We spent the winter very pleasantly, and had good fare by means of the Order of Good Cheer, which I established, and which everybody found beneficial to his health, and more profitable than all sorts of medicine we might have used."¹

1.(Paris: Chez Jean Berjon, 1613), [online]. [http://www.civilization.ca/cmc/vmnf/champlain/vivr2_en.shtml] (retrieved March 2, 2011)