We interview Tim Perry, owner of the growing business, TUCC, talented musician and overall a “very interesting man.” He tells us what he’s up to this winter, his favorite foods and his culinary hopes for the future.
NP: Tim I see you have taken up the Ukulele. How did you decide upon taking up this island instrument? Is it because Cape Cod is a man-made island?
TP: That was definitely some of my inspiration, but I would have to say more of my inspiration was from Israel, the Hawaiian superstar, who is no longer with us.
NP: What song are you currently learning on the ukulele?
TP: I can’t say I’m focusing on one particular song right now, but what I’d like to learn is “Martha” by Tom Waits.
NP: What sound would you say most describes the Cape, would it be the Ukulele?
TP: I would have to say the sound that most describes the Cape is leaf-blowers, because that’s all you hear in the nice areas.
NP: Ah yes, so true. Tim, as a year round resident on the Cape, what is your favorite time of year living here? And what is it you like to do best here on Cape Cod?
TP: My favorite time of year…. well I used to really like the fall, but I find myself liking summer more.
NP: Really, why is that?
TP: Because I don’t have to work as much as I used to in the summer and it’s kind of fun with all of the people, all of the hustle and bustle.
NP: And what is it you like to do best on the Cape?
TP: Go over the bridge and go to Boston.
NP: Now Tim, since we are a food blog, what are your favorite types of foods to eat, and do you have any favorite spots locally?
TP: My favorite types of food are beer and I love Mexican food probably the most. Any Spanish style food, Central American food, especially their breakfasts I love the most. Burrito Loco is one of my favorites for something quick. For sit down, Brazilian Grille and for something light and healthy, Bangkok Kitchen.
NP: Obviously the Cape is known for it’s seafood, however where is a location you would like to go to solely for the food?
TP: Well I’m excited to go to India for the food, but since I’m already going that will be off my wish list soon. I would probably have to say France. When we were there for just a few days we went to the markets and the food was so good and so fresh. The people just buy their bread for the day and their cheese for the day. At the supermarket, you could get a really awesome bottle of wine for like 2 or 3 euros. It blows away anything here in the states. Also too, I like their manner of eating. They start their day with a big cafe’ au lait and a croissant, then they have a mid-morning snack and a two hour lunch. Then go back to work and work for a little bit and finally go home and have dinner or go out and have dinner. The thing I like about that, is that it’s neat how lifestyles shape around food. It shapes their timing for the day. In the states people just grab their food and go, which is just the culture. I think it makes food a little less meaningful. However food is the base of life, it’s where it begins so it’s kind of neat that the French take time out for it.
NP: Interesting. So about your trip to India, what is a dish you hope to eat there?
TP: One dish is the dosa, and a dosa is kind of like a giant burrito, but not really. It’s a little more airy inside but it’s like a big funnel of bread, flat bread that’s wrapped but with some space in there and there’s meat and all kinds of spices and sauces in there. I had them in Toronto, where there’s a little Indian area there and I really loved them. I’m sure they made them quite authentic, but it would be really neat to have them in the country origin. Another thing I’m looking forward to trying is really fresh paneer cheese in a dish. I think that would be nice.
NP: Sounds delicious. One last question, who is the best cook in your opinion?
TP: That would have to be my wife. Everything she makes is delicious. It’s funny because she used to make the best meat dishes, but since she is a vegetarian now, she makes great vegetarian dishes.
NP: Thanks for taking time out of your very interesting schedule to talk with us.