Oregon Music News: Oregon’s all-genre music magazine since 2009


Marti's Music Kitchen Episode 5: The Bylines cook with Marti!

By MARTI MENDENHALL // The Bylines cook up spaghetti with thyme chile-celeriac puree with singer Marti Mendenhall

On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen.

 These two are funny! They have an ongoing video series with a character called, Cardigan Man – who once shared his new love of something called Celeriac Root. Who is this green sweater-wearing alter-ego? And how does he help the ByLines create Spaghetti with his super special ingredient?

 That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!”

 Hear The ByLines perform LIVE, talk about their songwriting process and find out about their Italy experience. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Thanks for listening to Marti’s Music Kitchen.

 http://TheBylines.com – Get tickets to The ByLines’ October 14th performance at the Kendall Planetarium, as they perform music paired with the Night Sky and for Admiring the Cosmos.

http://MartiMendenhall.com – Find out more about Marti Mendenhall, and learn about the filming of her upcoming video and single, Washing Dirty Dishes.

 Spaghetti with Thyme-Chile Celeriac Puree Recipe

From SeriousEats.com


  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 large celeriac, peeled and diced into 1/2-inch cubes
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, peeled and minced
  • 1/2 fresh red chile, minced, or a crushed red pepper flakes to taste
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon minced fresh parsley, for garnish
  • Grated Parmesan cheese, to taste


Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering, then add the celeriac along with a pinch of salt and pepper. Cook until the celeriac has begun to color, then add the thyme leaves, garlic, and chile and continue to cook for another 3 to 4 minutes. Add about 1/2 cup of hot water to the skillet, cover, and turn the heat to low. Simmer until the celeriac is tender, about 20 minutes, adding more water if the pan gets completely dry. Once tender, mash the celeriac with a potato masher or wooden spoon to create a rustic puree. Season to taste with salt and pepper.

 In the meantime, bring a large pot of salty water to boil. Cook the pasta until a minute away from al dente. Reserve 1 cup of pasta water before draining, then add the noodles to the puree along with some of the pasta cooking water. Cook on low, adding pasta water as needed, until the pasta is al dente. Finish with the butter to create a silky sauce, then serve with fresh parsley and Parmesan.

 This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall 

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