[ music ] >> JOINING ME IN THE KITCHEN TODAY IS BRUCE GARFIELD THE EXECUTIVE DIRECTOR OF MUSIC COLUMBUS.

BRUCE, THANKS FOR BEING HERE.

>> THANKS FOR HAVING ME.

>> OF COURSE.

WHY DON'T YOU TELL US A LITTLE BIT ABOUT MUSIC COLUMBUS.

>> MUSIC COLUMBUS WAS FOUNDED IN 2016 BY TOM KRAUSE WHO IS THE COO OF DONATO'S.

IT'S APPROPRIATE THAT WE ARE HERE IN THE KITCHEN.

HE FOUND IT HAD ALONG WITH MUSICIANS, CIVIC LEADERS, EDUCATORS AND PEOPLE WHO REALLY HAD A PASSION FOR MUSIC AND THE MISSION WAS TO HELP LIFT UP THE CAREERS OF COLUMBUS MUSICIANS AND DEVELOP COLUMBUS AS A MUSIC CITY.

>> THAT'S WONDERFUL.

IT'S A GREAT MISSION.

I'M SO EXCITED TO LEARN MORE ABOUT IT.

>> I'M ENJOYING MYSELF DOING THIS.

>> I BET.

WHY DON'T YOU TELL US A LITTLE BIT ABOUT THE RECIPE YOU'VE CHOSEN AND THE ORIGIN BEHIND IT.

>> MY BEST FRIEND AND MY ATTORNEY ALLEN JACOBI LIVES IN MIAMI.

15 OR 20 YEARS AGO I WAS TAKEN OUT TO DINNER BY HE AND HIS WIFE TO A CUBAN RESTAURANT.

THEY ORDERED A WHOLE SEA BASS BUT WHEN IT ARRIVED IT WAS ENCASED IN A CAST OF SALT WITH A LITTLE MALLET AND I WAS THINKING, WELL, I DON'T REALLY WANT TO DEAL WITH TRYING TO CREATE THIS CASTED SEA BASS SO I DECIDED TO APPLY HERBS TO T THAT'S HOW I CAME UP WITH GARFIELD'S FAMOUS HERB ENCRUSTED SALMON.

>> HERE WE ARE, WE ARE ABOUT TO MAKE IT.

WHAT WILL WE NEED FOR THE RECIPE?

>> SO THE INGREDIENTS WE NEED TODAY WILL BE A 1 3/4 POUND TO 2 POUND ATLANTIC SALMON FILET, ONION, OL LITTLE OIL, A TABLESPOON OF CILANTRO, ONE TABLESPOON OF THYME, ONE TABLESPOON OF OREGANO, A HALF A TABLESPOON OF HIMALAYAN PINK SALT AND A TABLESPOON OF COARSE GROUND PEPPER.

>> THESE INGREDIENTS SOUND AMAZING.

ANY TIPS OR POINTERS TO MAKE THIS DISH A SUCCESS?

>> ABSOLUTELY.

IT'S IMPORTANT WHEN YOU BUY THE SALMON FILET TO HAVE IT CUT FROM THE GILL BACK.

>> OKAY.

>> BECAUSE IF YOU TAKE THE WHOLE FILET, THE TAIL IS ALWAYS SO THIN THAT IT WILL NEVER COOK CONSISTENTLY.

>> THAT MAKES SENSE.

THAT'S A REALLY GOOD TIP.

>> YES.

>> OKAY.

GREAT.

BEFORE WE GET STARTED ON OUR RECIPE WHY DON'T YOU TELL ME MORE ABOUT SOME OF YOUR PROGRAMS.

>> OH, MY GOODNESS.

WE HAVE I'D LIKE TO CALL IT THE PATHWAY TO PROSPERITY WHICH WE'VE CONSTRUCTED OVER THE LAST FOUR YEARS.

WE HAVE A EARN AS YOU LEARN PROGRAM WHERE YOUNG PEOPLE INTERESTED IN A CAREER IN MUSIC GET TO BE MENTORED AT RECORDING STUDIOS, RADIO STATIONS, VENUES, EQUIPMENT SUPPLY AND PAID $15 AN HOUR OVER THE SUMMER.

AND THAT'S BEEN A VERY SUCCESSFUL PROGRAM.

WITH HE JUST FINISHED OUR THIRD TRANCHE OF YOUNG PEOPLE.

MAYBE WILL GO ON TO GET FULL TIME JOBS, THE REST HAVE GONE BACK TO SCHOOL.

>> WONDERFUL.

>> WE ALSO HAVE A PROGRAM CALLED THE UNHEARD WHERE WE GIVE YOUNG EMERGING MUSICIANS THE OPPORTUNITY TO PLAY ON A PROFESSIONAL STAGE AND PROBABLY EARN THEIR FIRST PAYCHECK.

WE ALSO HAVE A LIVE MUSIC TRAIL MAP WE'VE CREATED WHICH HAS 45 FULLY MUSIC-DEDICATED VENUES HERE IN COLUMBUS AND IT'S GAME-IFIED SO WHEN YOU CHECK IN YOU GET POINTS FOR EVERY VISIT.

>> THAT'S WONDERFUL.

SOUNDS LIKE A GOOD RANGE OF PROGRAMS FOR FOLKS.

>> OH, MY GOODNESS, YES.

>> WHAT DO WE NEED TO DO TO GET STARTED ON OUR RECIPE?

>> FIRST WE NEED TO TAKE OUR SALMON, WE HAVE TO WASH IT AND PAT IT DRY WHICH WE'VE DONE BEFORE.

>> OKAY.

>> AND THEN WE NEED TO MIX ALL OF OUR INGREDIENTS.

>> SO THESE -- IS THIS KIND OF LIKE A RUB?

>> EXACTLY.

>> OKAY.

>> EXACTLY.

>> SO PRETTY ALL THE DIFFERENT COLORS.

AND THE PINK HIMALAYAN SALT, WAS THAT WHAT THE SEA BASS WAS ENCRUSTED IN OR DID IT MATTER?

>> NO, THIS IS MY WIFE'S.

>> SHE'S LIKE BECAUSE IT'S PRETTY.

>> EXACTLY.

PINK IS ONE OF HER FAVORITE COLORS.

>> I LOVE IT.

>> NO BARBIE REFERENCE.

>> THIS IS GOING TO BE SO BEAUTIFUL AND FRAGRANT.

>> AND OF COURSE WE WILL LEAVE THAT SIT THERE FOR A MINUTE AND THEN I BETTER TAKE MY WATCH AND RING OFF, DO THAT WHEN YOU ARE AT HOME BECAUSE IT'S THE MESSY PART COMING UP.

>> PUT THEM OVER HERE.

>> OKAY.

SO WE DRIZZLE SALMON WITH LEMON JUICE.

>> OKAY.

I WILL BE THE SEED COLLECTOR.

>> OKAY.

GREAT.

THERE WE GO.

>> GET OUT OF THERE, SEEDS.

>> AND THEN WE APPLY VIRGIN OLIVE OIL.

>> OKAY.

DO YOU NEED TO DO IT TO BOTH SIDES?

>> WE WILL GET THERE IN A SECOND.

>> OKAY.

I'M GETTING AHEAD OF THE GAME HERE.

>> WE WILL DO IT TO BOTH SIDES.

>> OKAY.

SHOULD I MIX THIS UP?

>> YES, PLEASE.

>> OH, GREAT.

THIS IS REALLY BEAUTIFUL.

>> YOU DIDN'T THINK YOU WERE JUST GOING TO GET AWAY WITH STANDING THERE.

>> I CAN'T WAIT UNTIL I GET TO DRY IT.

IT'S SO FRAGRANT ALREADY.

>> AND I ALWAYS LIKE TO APPLY OLIVE OIL WHETHER I'M COOKING MEAT OR FISH OR POULTRY.

>> YEAH, THAT'S A GREAT IDEA.

>> OKAY.

AND THEN YOU NEED TO WASH YOUR HANDS, WE WILL PROBABLY HAVE TO REWASH AGAIN AFTER THIS PART.

>> OKAY.

>> NOW THAT WE'VE WASHED OUR HANDS.

>> CLEAN.

>> WE TAKE THIS WONDERFUL MIXTURE OF HERBS AND WE SPRINKLE IT PRETTY EVENLY OVER THE SKIN SIDE.

>> OKAY.

>> AND WE PAT IT DOWN.

>> OKAY.

YOU CAN FLIP AND I WILL SPRINKLE, THAT WAY YOU CAN BE FISH HANDS.

>> PERFECT.

>> OKAY.

>> OF COURSE, THE MEAT SIDE THAT WE NEED TO ENCRUST IT EVEN MORE.

>> EVEN MORE.

SO THIS WHOLE HERB MIXTURE IS GOING TO GO ON HERE, RIGHT?

>> ABSOLUTELY.

>> OKAY.

>> DON'T HOLD BACK.

>> WE WON'T BE HOLDING BACK.

WE WANT TO COVER IT ALL ON THERE.

SO BEAUTIFUL.

I LIKE THE WAY THE HERB COLORS CONTRAST WITH THE SALMON.

>> IT LOOKS GOOD, IT TASTES GOOD AND THEN -- >> SMELLS AMAZING.

>> PAT IT DOWN.

>> YOU WANT IT TO REALLY STICK.

>> A LITTLE PRESSURE ON IT BECAUSE WE DO WANT THAT TO STICK.

DOESN'T THAT LOOK GREAT?

>> IT LOOKS BEAUTIFUL.

>> ONE MORE SECOND FOR WASH OFF.

>> ALL RIGHT.

THIS IS BEAUTIFUL.

BEFORE WE GO ON TO OUR NEXT STEPS WILL YOU TELL ME A LITTLE BIT ABOUT GIFTED MUSIC.

>> OH, MY GOODNESS, THIS IS MY FAVORITE PROGRAM OF ALL OUR PROGRAMS.

WE REALIZE THAT UNFORTUNATELY THE FIRST PROGRAMS IN SCHOOLS TO FILL THE EDGE OF THE BUDGET AX WERE MUSIC AND ART.

WITH THAT SAID, I VISITED A PUBLIC SCHOOL BACK IN 2019 AND I SAW THAT THE MUSICALS WERE NOT EQUIPPED AS FULLY AS I THOUGHT THEY SHOULD BE AND I WALKED OUT THAT DAY AND SAID, WITH MISTY EYES, WE NEED TO START A MUSIC DRIVE AND IT'S GOING TO BE CALLED THE GIFT OF MUSIC.

SO THIS YEAR MARKS OUR FIFTH ANNUAL.

>> OH, WONDERFUL.

>> SO FAR WE'VE COLLECTED WAY OVER 2,000 INSTRUMENTS AND ACTUALLY $327,000 IS THE EQUIVALENT OF VALUE.

>> WOW.

>> AND WE CALL UPON OUR ENTIRE COMMUNITY, WHETHER IT'S ORGANIZATIONS, INDIVIDUALS, TO FIND THAT CLARINET OR THAT GUITAR THAT'S BEEN SITTING AT HOME COLLECTING DUST AND SUZY LEFT THE HOUSE 12 YEARS EARLIER, OR, HARRY, GET THOSE DARN DRUMS OUT OF THE BASEMENT.

>> SO YOU'RE PUTTING INSTRUMENTS INTO THE HANDS OF CHILDREN AND THEY'RE GETTING MUSIC INTO THEIR LIVES?

>> OH, MY GOODNESS.

IT HELPS WITH THE SOCIALIZATION SKILLS, THE SENSE OF SELF-ESTEEM, HAND/EYE COORDINATION AND GIVES THEM THE SENSE OF ACCOMPLISHMENT AND ALSO FEEDS INTO THE FAMILY BECAUSE PARENTS GET TO SEE THEIR CHILDREN DOING SOMETHING THAT'S, YOU KNOW -- THEY PRACTICE AT HOME AND THAT, YOU KNOW -- IT JUST ENRICHES THEIR LIVES.

>> ABSOLUTELY.

THAT'S INCREDIBLE.

WHAT A GREAT PROGRAM.

>> I LOVE IT BECAUSE I WAS THE RECIPIENT OF AN INSTRUMENT WHEN I WAS IN MIDDLE SCHOOL.

>> WHAT DO YOU PLAY?

WHAT WAS THE INSTRUMENT?

>> I PLAYED TRUMPET, BUT NOW I PLAY THE TELEPHONE.

>> WELL SAID.

WELL, AWESOME.

I'M EXCITED TO FIND OUT WHAT WE'RE GOING TO DO NEXT WITH THIS BEAUTIFUL SALMON.

>> WE'RE GOING TO PLACE IT ON OUR GRILL PAN.

>> OKAY.

>> AND IT'S ALSO VERY IMPORTANT, AND I WILL DO IT WITH MY HANDS, TO PUT THE SKIN SIDE UP.

>> UP.

OKAY.

>> TO START.

BECAUSE I LIKE A CRUNCHY SKIN AND YOU USUALLY FIND THAT WHEN YOU BAKE OR BROIL SALMON THAT THERE'S NOT A FULL DEGREE OF CONSISTENCY SO ACTUALLY WHAT WE'RE DOING IS WE'RE KIND OF COOKING ON BOTH SIDES SO IT LEAVES US WITH A REALLY RARE BUT DELICIOUS SCENT.

>> OF COURSE.

>> WE WILL PUT IT A LITTLE MORE -- >> OUR DELICIOUSNESS.

SO THE RACK HERE GIVES IT THE AIRFLOW UNDERNEATH, IT DOESN'T GET SOGGY, IT GETS CRISPY.

>> EXACTLY.

WE PUT IT IN THE OVEN ON BROIL ON THE NEXT TO TOP SHELF AND WE WATCH.

WHEN THE SKIN STARTS TO GET REALLY BUBBLY OR BROWN, TIME TO FLIP IT OVER.

>> FLIP THEM.

OKAY.

>> WE DO A TOTAL OF NINE TO TEN MINUTES IN THE OVEN.

>> PER SIDE OR TOTAL?

>> TOTAL.

>> OKAY.

SO NOT TOO LONG.

>> NO.

>> GREAT.

SHOULD WE POP IT IN THE OVEN?

>> LET'S GO FOR IT.

>> I GOTCHA.

>> OKAY.

[ music ] [ music ] >> OKAY.

SO IT'S OUT OF THE OVEN, IT SMELLS INCREDIBLE.

IT'S BEAUTIFUL.

WE'VE GOT IT RESTING FOR A LITTLE BIT, RIGHT?

>> ABOUT A MINUTE.

>> OKAY.

>> JUST TO LET THE JUICES CIRCULATE.

>> YOU HAVE A PASSION FOR COOKING, A PASSION FOR MUSIC.

DO YOU THINK PEOPLE REALIZE HOW IMPORTANT IT IS TO INCORPORATE MUSIC INTO THEIR LIVES?

>> I DON'T THINK SO, BECAUSE MUSIC SOMETIMES IS REFERRED TO IN THE INDUSTRY AS AN INVISIBLE ECONOMY.

YOU WAKE UP IN THE MORNING, YOU MAY TURN THE RADIO ON, WATCH TV.

WAS THERE MUSIC IN THE COMMERCIAL?

WAS THERE MUSIC DURING THE PROGRAM?

DID YOU GO TO A RESTAURANT AND HEAR MUSIC?

THERE'S MUSIC EVERYWHERE, INCLUDING, OF COURSE, THE VENUES YOU GO TO SEE ARTISTS IN.

I MEAN, I'D LIKE TO SAY THAT THERE'S MUSIC IN ALL OF US.

>> I THINK THAT'S BEAUTIFUL.

>> THANK YOU.

>> I LOVE IT.

I THINK WE SHOULD GIVE THIS A TASTE.

>> ABSOLUTELY.

YOU GO FIRST.

>> OKAY.

GORGEOUS.

LOOK AT THAT PERFECT BITE THAT JUST POPPED OFF.

>> YUM.

>> BRUCE, THIS IS LEGENDARY.

IT'S DELICIOUS.

WHAT DID YOU CALL IT?

WHAT'S THE FULL NAME OF THIS?

>> GARFIELD FAMOUS -- YOU CAN JUST CALL IT HERB ENCRUSTED SALMON.

>> I'M CALLING IT GARFIELD'S FAMOUS HERB ENCRUSTED SALMON.

THIS IS INCREDIBLE AND WASN'T THAT HARD TO MAKE.

>> NO.

SIMPLE, QUICK, NOT A COMPLICATED RECIPE.

A LITTLE LOVE AND CARE.

>> THANKS FOR BEING HERE.

>> THANKS FOR HAVING ME.

>> OF COURSE.