In this week’s installment of #cookingwithklipsch we introduce Teppanyaki Chef Alex Slates, whose hobbies include: hiking, working on cars, and playing video games.

Music is a huge part of Alex’s life whether it's helping to relax, maintain focus, or process emotions that might otherwise be a struggle (in silence). At home or work, music is always playing.

“Cooking has always been a form of self-expression,” he says. “I struggle with creativity in other areas, like music and art, but I’ve always been able to throw things together culinarily. After discovering this, I went to culinary school to refine my skills, and cooking has since become my true art-form. I constantly enjoy trying new recipes and altering them to develop new flavors or simply using what I have in my cupboards at home.”

Anthony Bourdain and Alton Brown are a couple of his culinary inspirations because their shows help people develop basic skills in the kitchen as well as a deeper understanding of flavor profiles.

Musically, his faves include Tycho, Emancipator, and Blue Man Group (as featured in the playlist). “Their music flows nicely, without being intrusive, allowing for more free-flowing ideas in the kitchen and helping to maintain focus on the tasks at hand,” Alex says.

Alex's Playlist:

“Klipsch definitely has some of the best speakers around. I’m sort of waiting on my current entertainment speakers to die so that they can be replaced with Klipsch. The Groove speaker has been great to use around the house. It’s easy to carry from the kitchen to the laundry room, and compact enough to fit on a shelf or counter, anywhere in the house! For the price, it is definitely the best Bluetooth speaker I’ve tried (and my partner and I have been through several)!”

Recipe for Roasted Veggies:

• 1 Medium-Large Cauliflower
• 1/2 bunch Asparagus stemmed and cut into 1-2” lengths (approx. 1/2lb)
• 1/2 cup Roasted or Sun-Dried Tomatoes
• 1/2 cup Artichoke Hearts (quartered and marinated)
• 1/2 cup Roasted Garlic Cloves*
• 1/4 cup Feta Cheese
• 1/2 Onion diced (sweet Vidalia or red onions work best)
• 1-1/2 Tsp Capers rinsed

Drain off most of the liquid from the tomatoes, artichokes, and garlic. Combine in a large mixing bowl with the capers, onion, and asparagus.

Chop cauliflower into large bite-sized pieces and add to the mixing bowl. Add about a teaspoon of course, freshly ground pepper (more if you like). Add most of the feta, while keeping some aside for later.

Mix everything well so that the remaining oil/liquid from the tomatoes and artichokes coats everything. Cover the mixing bowl and refrigerate for 2-4 hours minimum allowing flavors to mingle.

Preheat the oven to 375F (350F for convection ovens).

Remove the bowl from the fridge and mix the vegetables once more, then spread out evenly onto a baking sheet.

Bake for 15 minutes. Slide the tray out and stir the vegetables, then return to the oven for another 10 minutes.

Remove baking sheet from the oven and preheat the broiler on the highest setting.

Stir vegetables once more and sprinkle the top with the remaining feta cheese.

Place the tray under the broiler for 5-10 minutes until the vegetables are nicely browned and remove. Allow to cool for a few minutes before serving.

Great alongside any grilled or pan-fried meats, or as a nice vegetarian course.

*Raw garlic can be substituted for roasted. Use approx. 6-8 cloves. You can run them through a garlic press, or simply smash and leave whole.

**The dish can easily be made vegan by omitting the feta cheese while still following the same directions.

***For an added kick, try using a bit of preserved lemon peel. If you do, reduce the number of capers by 1/2 tsp.

I usually find the artichokes, tomatoes, and garlic at the olive bar at my local grocery store. These should also be easily found in cans or jars if your grocer does not have an olive bar.

Have a recipe and playlist you would like to submit? Email social@klipsch.com!