Fishbone Makes a Porchetta Pesto Panini on the Tour Bus - COOKING AT 65MPH Ep. 55 - video Dailymotion

Digital Tour Bus

Become a member (it's FREE) at https://digtb.us/signup Buy official DTB merch at http://digtb.us/merch  On this episode of DTB’s “Cooking at 65mph”, Christopher Dowd, keyboardist/songwriter/multi-instrumentalist from the alternative band, Fishbone, prepares a porchetta pesto panini and avocado toast on the tour bus, while on Less Than Jake's "Summer Circus 2025" tour with The Suicide Machines, Bite Me Bambi, and Catbite. Fishbone is currently supporting their newest album, Stockholm Syndrome.  VIDEO INFO: Film Date - June 26, 2025 Location - Metro in Chicago, IL  KEEP UP WITH FISHBONE: Facebook - https://facebook.com/fishbonemusic Instagram - https://instagram.com/fishbonesoldier  FOLLOW US: Website/Email List - https://www.digitaltourbus.com/#/portal/signup YouTube - https://www.youtube.com/digitaltourbus Instagram - https://www.instagram.com/digitaltourbus/ TikTok - https://www.tiktok.com/@digitaltourbus Facebook - https://www.facebook.com/digitaltourbus/ Twitter - https://twitter.com/digitaltourbus Pinterest - https://www.pinterest.com/digitaltourbus/ LinkedIn - https://www.linkedin.com/company/digital-tour-bus-llc Spotify - https://open.spotify.com/user/digitaltourbus  VIDEO SUMMARY: 00:00 Introduction 00:34 Start of Video 01:16 Preparation 06:13 Making Panini 15:11 Making Avocado Toast  ABOUT DIGITAL TOUR BUS: Digital Tour Bus is your backstage pass to your favorite touring artists! With daily video releases, we cover all genres, and have had the pleasure of featuring the likes of Matchbox Twenty, Twenty One Pilots, Megadeth, MGK, Papa Roach, AJR, Pierce The Veil, Simple Plan, A Day to Remember, and thousands of others over the past 15 years. "Bus Invaders" takes you inside an artist's home on the road, "Cooking at 65mph" showcases the culinary skills of artists on tour, "Gear Masters" unveils the equipment musicians use on stage, and "Stage Threads" dives into the meaning and inspiration behind the clothing artists wear during their performances.

Transcript

00:00It's dangerous, kids. Don't try this at home.

00:03Say the magic words.

00:05Mmm, good.

00:07I think I made some magic happen.

00:30Hey, I'm Chris Dowd, keyboardist, songwriter, multi-instrumentalist, fishbone.

00:41And we're going to jump into a little tour life and the frustration of deli trays.

00:48Sometimes you're on tour and all you get is a goofy deli tray to cook stuff on.

00:54So, before we came out on this Less Than Jake tour, so we're out on tour with Less Than Jake, Suicide Machines, and Bite Me Bambi for this summer all the way to September.

01:06And I'm going to be having a lot of deli trays.

01:10So I stopped and I got this panini press.

01:14And I've been sort of improvising with it and we're just going to go through a couple of things I cooked.

01:22When I stopped doing music for a number of years, I went to culinary school.

01:27I went to Cordon Bleu in Los Angeles.

01:30And probably should have went to engineering school, but that's a different segment.

01:37And so my other interest when I got very frustrated with music was cooking.

01:43And so we're just going to jump into some of that.

01:46The fridge is incredibly small.

01:50And then this is the usual fare.

01:58This can be a problem, especially after a month.

02:05They're like not sandwiches again.

02:08So, if you get things like this.

02:15So, I've been told I'm a bit of a fancy pants.

02:22So, I decided to, what we would do is, and this is like if you're ever stuck eating sandwiches.

02:30You get tired of just eating plain sandwiches.

02:32Anybody.

02:33The cool thing about panini press is it just punches it up a little bit.

02:37So, what I did.

02:42We're not doing this.

02:44Because I'm sandwiched out.

02:46So, because we're in Chicago right now, one of my favorite cities for food.

02:59I stopped at one of my favorite places, Eataly.

03:03And we're going to be using this.

03:07So, I got some porchetta, which is one of my favorite things to eat.

03:12There's a place in Philly called The Knicks that is an incredible sandwich.

03:18And this is sort of a nod to that place.

03:22And, yeah.

03:24So, we're going to get going.

03:26There's always going to be loads of...

03:31Whoa!

03:32Man down.

03:34Loads of stuff.

03:39Um, bread, really.

03:42And then, what do you do with said bread?

03:45Well, we're going to jump into it.

03:47No, but you know what it is.

03:49It's like, food just gets like, on the road.

03:54Like, you know, how many truck stops can you truck stop?

04:01How many, like, road hot dogs does it take to...

04:08Until it turns into a nightmare, really.

04:10I'll tell you who has incredible truck stops is France.

04:14Like, dead ass.

04:16I had duck in a truck stop.

04:19And it still blows my mind.

04:21It was incredible.

04:22France is doing it right in many, many ways.

04:26I'm going to take, yeah, my knives out here.

04:44This is what happens also when you're with a bunch of dudes.

04:50They don't like to clean.

04:56You turn into the mump.

05:09I'll show those in here.

05:10This is like a, just an olive oil, sort of, like it's the end of a marinade that I was using.

05:16And, you know.

05:18Um.

05:19I'm just going to.

05:22Throw these on the grill.

05:27And, um.

05:28Yeah, you'll see.

05:30Trust me, you're going to dig it.

05:32Man, I mean, you're really going to dig this meal, baby.

05:37Um.

05:39You know.

05:42Don't be scared to use a little salt.

05:49A little fresh ground.

05:55It would be good if I got the top off, wouldn't it?

05:59A little fresh ground pepper.

06:04The grill is hot.

06:09No.

06:10I'm going to just.

06:21Now, sure, you're not supposed to do this on a panini grill, apparently.

06:24But it's a cooking surface.

06:26So, as long as you have a cooking surface, in my opinion, in such tight space, you have

06:33ought to utilize it.

06:40Just going to let that sort of cook down.

06:41See, because also in the middle of this, I'll just throw an audible.

06:45I'm just going to like.

06:46It's just going to, you know.

06:47I'm just going to, you know.

06:48I'm just going to let that sort of cook down.

06:50See, because also in the middle of this, I'll just throw an audible.

06:52I'm just going to like.

06:53It's just going to, you know.

06:54I'm going to throw the occasional audible.

06:55And that means I just, you know, took one look at this.

07:02Fresh mozzarella and, you know, the plan changed.

07:21And that means I just, you know, took one look at this fresh mozzarella and, uh, you know, the plan changed.

07:33And that's the cool thing about the Panini Grill is, like, you know, you can, you know, you can get versatile.

07:41Cool. And, uh, Chris, you silly man, you have oil all over your hands now.

08:04It's called mise en place on a tour bus. It's dangerous, kids. Don't try this at home.

08:11So, look at that. Cut it nice and brown.

08:28I'm going to get out these, friends. Olive. Perhaps. Good for salt, you know.

08:45That's an artichoke, and this is just like a regular pesto. Now, usually, I would do this stuff from scratch. I'm not going to lie to you.

08:57But, because we're on the road, it's in a jar.

09:03And it's like, Chris, you can make pesto from scratch. Yes, I can. It's called schooling.

09:18You know, and the beauty of this is that, you know, because I'm good with the shopping, it's like, I let Italy do quite a bit of the work.

09:43So, do a little something like that.

09:50Chris, go to madmen.

10:04Let's break that up a little bit.

10:10I think this has done its magic.

10:35I think I'm going to go with the pesto, again, calling an audible, nothing wrong with it.

11:04A little bit of that.

11:12You know, show the bread some love.

11:15Show the bread the two, I love you bread.

11:19You're going to be so good to me in just a little while.

11:35Do I have a love for Italian food?

11:37Yes.

11:38Clearly.

11:39I'm going to take some of the mozzarella.

11:51Do a little bit of that.

11:58Over here.

12:04Now, I like to stick it on the grill, once I've done that.

12:13I know this is totally against the rules, the laws of men.

12:19But we're going to go with it anyways.

12:24Because we're adults, damn it.

12:26We do what we want to do.

12:30This is called Operation Deliciousness.

12:37Now, where are you hiding my lovely?

12:51Again, I'd like to thank the lovely people at Eataly for roasting these bad boys.

13:00So, I could do a little something like this.

13:03They're roasted tomatoes.

13:05So, you can give it a little bit of acid.

13:13This is fresh basil.

13:15Let me stick this on here.

13:23It's all part of the zhuzhing dake.

13:26It's all part of the zhuzhing dake.

13:38Can you turn them down?

13:43Okay.

13:46A nice little tap.

13:49Say the magic words.

13:51Mm-mm, good.

13:54I'm not supposed to whistle in the kitchen.

14:10I used to do it all the time in school.

14:13The head chef said, you know, that's what they used to say in France during the revolution.

14:19Like, oh, this guy's a spy.

14:22Then we'll start whistling.

14:23Something to that effect.

14:25So, now, we're going to do ye olde flip.

14:29Now, generally, of course.

14:32Let's see how gold and brown.

14:34Now, traditionally, you don't do that.

14:44But I'm not traditional.

14:47Sometimes it's just about the yummy goodness of it all.

14:50People forget.

14:51Clean as you go.

14:53And that way, at the end, you're good.

14:57No fuss, no muss.

15:01Good.

15:02We're going to do it.

15:04I'm going to try this.

15:05I've got two guys on this tour bus I'd like to teach that one to.

15:08Story for another time.

15:13Remember I said I was going to do something for the fussy vegan?

15:33You lot, you're very fussy aren't you?

15:40I think, I think we've achieved success, there's only one way to find out, while we're going

15:50to start in on this, we're going to toss this toast on here, nudge nudge, I'm going to take

16:04just a little bit of this olive oil and drizzle it, we're just doing this, we're just getting

16:20grill marks, we're not going to cook anything, I'm just going to slice this avocado, half

16:33it, I like to do this, just to give it a little, you know, a preamble to the mushing.

16:46I'm going to do that, you know, just score it a little bit, I'm going to do that, you know,

17:14just score it a little bit, because I'm a madman too and I'll do this, ooh, Chris, you shouldn't

17:29have, not the flip, yeah baby, live dangerous, okay, you're disobeying, I don't like that,

17:43so we're going to take this off, that's Assange, say what's up Assange, see Assange, show up,

17:49he has perfect timing, because just as the panini's coming off the grill, he pops out of his bar,

17:56you see how that works, exactly, you already know, he's psychic, I need mine,

18:01I'm going to do that, I'm going to do this, because I don't appreciate it, not having

18:14my grill marks on there, when I demand it, so while that's marking, we're going to just

18:23take this little bad boy out, wait for Assange to get out of the bathroom, because that's going

18:29to be my guinea pig, hold on, you're my guinea pig, you're going to taste this, just waiting

18:36for the avocado, I ain't got no problem brother, I trust you, I trust you, I built up a lot

18:44of trust in this environment, with these sandwiches, sandwiches of trust, really, what we should

18:52call them, ha, so close, that's awful, okay, that, grill marks, unplug it, I say Christmas,

19:11beat up to something, Christmas, beat up to something,

19:41a little sea salt, a little ground pepper, and you got yourself one happy vegan, now, come

20:09in here, for the truth, get that gooey, that horrible gooey cheese out of the way, so terrible,

20:16that's it, really, I gave you a meat lovers option, and a vegan option, bon appetit, bon appetit,

20:36that's it, oh my god, what's the rule, what's the rule, that's it, okay, yeah, oh my god, bro,

20:46it's horrible, isn't it, alright guys, I think we're missing our car, we need to just sell

20:54these, out the back of the bus, out the window, fish, bon- you heard it here, folks,

21:01Panini Express, Fish Bones, Less Than Jake Tour, Suicide Machines, Bite Me Bambi, Incredible

21:13Paninis.

21:24I think I made some magic happen.

21:31That's the sound of happiness and contentment.

21:38Sin.

Fishbone Makes a Porchetta Pesto Panini on the Tour Bus - COOKING AT 65MPH Ep. 55

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