Some voices just hit different. They carry the weight of years lived, losses felt, lessons learned, and the quiet strength of starting over. Matt Arbogast’s voice is one of those — raw, weathered, and full of heart. You don’t just hear it, you feel it. His new album, Hurricane Umbrellas (out December 5 on Sleep Recordings), is the most personal yet from The Gunshy. It’s full of stories that linger, ache, and somehow comfort. After spending time with the record, I decided to make a Chocolate Silk Pie for this feature. It’s rich and bittersweet, just like the songs. Check out the recipe below!

Produced by Sean Bonnette of AJJ, Hurricane Umbrellas took shape over countless hours in Matt Arbogast’s Logan Square basement studio. It’s a record born from grief, sobriety, political turbulence, and the stubborn choice to keep compassion alive even when the world feels upside down. The songs are rich, intentional, and carry a warmth Matt himself might try to downplay—but it shines through all the same. The album also brings together an incredible lineup of friends and collaborators: Mike “Slo‑Mo” Brenner (Magnolia Electric Co., Wild Pink), Mark Glick (AJJ) on cello, Kara Eubanks on violin, Ben Grigg on horns and keys, and Max Stern (Signals Midwest) on guitar. Bonnette—who once lived in Arbogast’s basement during grad school—helped shape the emotional landscape of these tracks, layering lap steel, strings, horns, fingerpicked guitars, and even the occasional dog bark when the moment called for it.

 

 

Fifteen years ago, Matt Arbogast moved with his family to Logan Square, choosing their home for one reason: a basement tall enough to build the studio he dreamed of. That room—called 8 AM—became his refuge. After years of punk tours, recording felt more rewarding than life on the road. Sobriety deepened that shift, grounding him as he worked through grief and the urge to create something meaningful. 

 

 

One of the album’s standouts, “Future Cars on Former Roads”, came while driving a futuristic SUV through his Lancaster hometown on the way to his Uncle Rod’s memorial. The mix of technology and memory made the song pour out. His uncle’s passing threads through the record, shaping its emotional core. Though he once thought he was creatively “done,” the songs arrived urgently. The last decade rattled him with anxiety and stress, but also brought clarity.

“I had to decide: ignore the chaos, or try to be a positive influence through it,” he said.

Hurricane Umbrellas arrives December 5 on Sleep Recordings, with a record release show on December 7 at Beat Kitchen alongside Heligoats & Marky Hladish. Arbogast isn’t just returning—he’s resurfacing with intention and vulnerability. The storm didn’t drown him; it clarified him. And somewhere in Chicago, a basement hums with new life again. The album will be available on all streaming platforms.

THE GUNSHY WEBSITE

 

 

When it comes to food for Matt, food isn’t just fuel — it’s memory. His Ukrainian grandmother cooked like she was feeding an army, rolling out thousands of pierogi every season, each one stuffed with sauerkraut, potato, or onion and tucked into basement freezers like little time capsules. At family picnics, her sweet baked bean casseroles — heavy with molasses and ground beef — were always on the table, alongside kobasi (kielbasa), which never seemed to run out. These dishes weren’t just meals; they were the emotional landmarks of his childhood, the flavors that shaped how he remembers home.

These days, Matt’s eating habits are simpler but no less personal. Tacos make regular appearances throughout the week, Chicago barbecue satisfies his cravings (even if he admits it’s not quite Nashville), and teriyaki chicken from the neighborhood sushi/Thai spot is a reliable go‑to. Sweet corn from his partner’s father’s farm brings a seasonal touch, while marbled ribeyes and strip steaks are his choice when he wants something hearty. He steers clear of dairy because of asthma, limits gluten for his stomach, and avoids shellfish altogether—but he fully embraces the late‑night munchies brought on by weed, usually with bananas and peanut butter. Sobriety shifted his palate in unexpected ways, too: suddenly, dessert became essential. His all‑time favorite is Chocolate Silk Pie, the no‑bake Jell‑O version he used to half‑mix in college and eat straight from the bowl. Pumpkin roll, the cream cheese–filled kind his grandmother made, holds a close second.

When Matt mentioned the pie, it all came together—the dessert had chosen itself. Inspired by his childhood favorite and the emotional weight of Hurricane Umbrellas, this Chocolate Silk Pie is rich, silky, and nostalgic. It’s a recipe shaped by memory and comfort, perfect for slow November nights and a full listen‑through of Matt’s new record. Check out the recipe below!

 

 

Chocolate Silk Pie

Serves: 8
Prep time: 25 minutes
Chill time: Overnight

Ingredients for Pie 

  • 1 pre-made 9-inch pie crust
  • 3 oz unsweetened baking chocolate, melted and cooled
  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup pure cane sugar
  • 1 teaspoon instant espresso powder or 2 teaspoons very strong brewed coffee (cooled)
  • 1½ teaspoons pure vanilla extract
  • 3 large pasteurized eggs or ¾ cup pasteurized liquid eggs (please make sure they are pasteurized for this recipe for food safety)
  • ¼ teaspoon fine sea salt
  • Shaved dark chocolate for garnish

Ingredients for Whipped Topping

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon Madagascar vanilla extract

Directions: 

  1. Cook the pie crust according to the package directions, then set it aside to fully cool.
  2. Melt in 20–30-second microwave bursts (stirring each time) or in a double boiler. Let the chocolate cool to room temperature.
  3. Using a standing mixer, beat butter and sugar on medium-high for 4–5 minutes, until light, pale, and fluffy.
  4. Then beat in the cooled chocolate, espresso (or brewed coffee), vanilla, and salt until glossy.
  5. Add one egg at a time, beating for 3 minutes after each. The filling should become thick, shiny, and mousse-like.
  6. Spoon filling into the pre-cooked pie crust and smooth the top. 
  7. Cover lightly with plastic wrap and chill overnight.
  8. In a cold bowl, combine all the ingredients for the whipped cream. Beat on medium-high until soft-to-medium peaks form.
  9. You can decorate the pie in several ways. One option is to spread whipped cream over the pie using the back of a spoon in swooping motions. Alternatively, you can transfer the whipped cream to a piping bag fitted with a large star tip (like Wilton 1M or 2D) and pipe rosettes around the edge in a clockwise circle or in any other pattern you prefer. Finally, scatter chocolate shavings over the whipped cream for extra pizzazz.
  10. Serve and enjoy!