Art Of The Meal: Freemoor Discusses Favourite Restaurants, Guilty Pleasures, & Expensive Meals

It’s a fact that we lose too many talented people too soon, and singer-songwriter Freemoor has used his new single “Affliction” to say something about it. The song is an homage to the sad downfall of many creative people who left us too young and too soon. It’s a tribute to artists like Amy Winehouse, Marilyn Monroe, Jimi Hendrix, or more recently, Liam Payne. But the song is not just directed at famous people in the public eye who we lose too soon. It also goes out to everyday people who deal with and suffer from various afflictions of the mind and soul. Inner demons live within us all, and in Freemoor’s view, those who are battling their demons are often unjustifiably blamed for things that are not their fault.

Freemoor is a fairly traditional rock artist. Based in Las Vegas, his music is inspired by the past but firmly modern sounding. He has released a series of singles over the last five years, but it was only recently that he buckled down to focus on crafting a full set of songs. Those songs will come packaged as his debut EP which he is in the process of finishing up. As an individual and a musician, he lives by the tagline “free to do moor.” Essentially, he is encouraging people to be their most authentic selves. Follow your path and be comfortable with who you are.

Today, we are getting to know a different side of Freemoor as he joins us for Art of the Meal to discuss his favourite restaurant, guilty pleasures, favourite foods, and more.

What is your favourite type of food?

Freemoor: “I love all Asian foods, from Korean BBQ to sushi, as well as Thai curries and Indian dishes, and I love Chinese and Malaysian meals as well.”

What is your favourite dish?

“I love pancakes more than any meal, considering breakfast is my favourite meal of any day. I like to get off to a strong start!”

What is the most important tool in your kitchen?

“The skillet is the most important tool in my kitchen. The skillet allows me to make a wide variety of dishes throughout the day. Pancakes and omelets for breakfast, salmon for lunch, steak dishes for dinner, etc. It’s a versatile tool for cooking.”

Freemoor cooks up a breakfast of steak and eggs

What is the hardest dish you have ever attempted to make?

“Seafood jambalaya because there are so many different ingredients, herbs and spices, various types of seafood and vegetables, the mirepoix as the base of the sauce. The best jambalaya is a complex mixture of seasoning and monitoring the temperature/cooking duration of the various elements inside the dish. You really have to constantly monitor it. I was able to pull it off successfully and it tasted amazing. I had guests over and that dish didn’t last long!”

What is the most expensive meal you have ever had?

“I have to say the most expensive meal I’ve ever had was in Tokyo, Japan. The meal was in a renowned Kobe steakhouse in the Ginza district. The food was exquisitely presented and beyond delicious. The overall experience of it all was once in a lifetime. I was fully in the moment and enjoyed a true Japanese meal experience. The meal was around 425 dollars per person with plenty of saki to go around. It was worth every penny and I’d do it again if I had the chance.”

Freemoor “Affliction” single artwork

If you had ten bucks for a meal, how would you spend it for the best possible meal available?

“I would go to an old-fashioned diner and get their breakfast or lunch special for $9.99! You get a complete meal for that price with a drink included and believe me I’ve had to do this many times over the years.”

What is your most guilty pleasure?

“I have to say donuts – it’s an anytime food! And brownies ala mode is always a winner for a sweet treat.”

Who is your favourite chef?

“I would say, Wolfgang Puck, he is a master and has been around forever. He has a way of elevating comfort foods into exceptional fine dining. The smoked salmon pizza is amazing – his pizza dough is probably the best I’ve ever had. The chicken pot pie is perfection and finishing it off with the molten chocolate lava cake makes for an amazing meal.”

What is your go-to dish that never fails?

“My go-to dish is always a three-egg bacon and cheese omelet! It’s very quick and easy to make when you’re in a hurry and it fills me up.”

Do you follow a specific diet?

“I don’t have a particular diet plan that I follow. I’m trying to be more selective in my eating habits as my career is picking up – so I have the energy to keep up with everything. It can be hard when you are constantly running around but I’m being more conscious and selective of what I put into my body. I try to eat meals with low sodium and low sugar. It takes some work and I’m doing the best I can. It’s all about changing habits to healthier choices.”

What is your favourite restaurant in Las Vegas?

“I love Capo’s Italian Restaurant and Speakeasy, it’s got a Chicago flair to it, they use real mid-western beef in their dishes and they have hearty portions. I like The Kona Grill because everything is fresh and healthy. Yokohama Noodles has delicious ramen dishes. I love Norman’s Diner – it’s classic diner food, but well-made and not greasy. Casa Don Juan’s Flaming Fajitas are excellent.”

Freemoor at Breakfast with Friends at Snooze Eatery 6415 S.
Durango Blvd Las Vegas, NV89113

What is the strangest food you have ever tried?

“I have to say Japanese nattō. I can’t say I liked it, but it was an eye-opener. They take soybeans that are fermented and mix in spices. It has the consistency of melted cheese and it gives off a really pungent smell that I found off-putting. It’s often eaten for breakfast and they say it’s healthy and high protein but the taste and texture just weren’t for me.”

Do you eat any less standard foods?

“I can eat less standard foods as long as the food is fresh and to the point with flavour… I’m open to trying new food, but I’ll know pretty quickly if it’s something I’d eat again or not!”