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You have listened to them on record. You have paid to see them live, unless you're broke and watched them on YouTube. I am here to force feed you your next obsession: learning about your favorite band's skills in the kitchen. Learn where your favorite artists get all of the energy to light up the stage or create a new masterpiece record.

When I first heard Kristoffer a few years ago, I was pretty close to writing him off as a run of the mill singer-songwriter, but the more I explored Sweet Bills, the more I realized that I was dealing with a very special artist. His second American release, Wrong Side of the Room, hits shelves on Aug. 19th through Bluhammock Music, and it features the same bubbly, new wave clamour that made his debut so likeable. Somewhere on the road between gigs, we discussed what makes him tick when it comes to food.

1. What is your favorite type of ethnic cuisine?
Probably Indian food specifically from Madras. Have to eat that once a week.
We’ve got a fair amount of good "real deal" Indian restaurants in Gothenburg. 

2. If you had to choose one final four course meal, what would it be?
Oh!
Starter: Small (Japanese style) sushi with salmon served with some kimchi.
Soup: Tiny bowl of potato soup.
Main : Something wild like elk or deer that has been in an oven for a day in a very low heat. Served with garlic potato’s and tons of
vegetables.
Desert: Sorbet ice cream.

**Starter soup and desert would be in very small portions. Main would be a lot of food. Drink with this: Shiner Bock beer.

3. What is your favorite food to have on the road?
Try to eat a local dish from the area, but on the road-road I think I prefer Ruby Tuesdays in the US and anything in EU.

4. Is there any food that you like to eat before shows?
I prefer to eat after the show but we do that 2 times out of 100. Salad with soup before a show is always welcome.

5. What is your favorite condiment and why?
Ketchup and Tabasco. Don’t know why. Old habit I guess.