The diverse palates of Mikie Ramsey and Max Mcquaid, the members of Feral Tact, had us cooking something unique for this feature. An apple tart with a purple potato and taro crust for the perfect shift into the fall weather and capturing the various tastes of the band. Check out the recipe below!

Originally from Chicago, Feral Tact is on a mission with their music to encourage fans to love one another, connect and just have fun, shithead. Mikie Ramsey and Max Mcquaid started co-writing together as Sludgeworth (a previously featured band on Lhyme) was getting back together and needed help with the lyrics because their lead singer lives five hours away from Chicago. Mikie jumped in to help with the lyrics and Max was playing on one of Sludgeworth’s songs. At the band practices, the two of them would stay afterward and jam out a bit writing new songs. Eventually, they rented a practice room and began to work on their music together thus Feral Tact was born.

Max had no prior band experience before starting Feral Tact with Mikie; all his band exposure and knowledge came from his father, Brian McQuaid, who taught him how to play the drums. He developed his skills through his exposure to his dad’s band, Sludgeworth. Mikie, on the other hand, was influenced by his brother, who was always into rap. He began with poetry in his younger years, and in his late 20s, his brother convinced him to start rapping with him. From there, things evolved- Mikie already knew how to play a few chords on the guitar and his brother asked him to play the guitar while he rapped. Although the rap project with his brother eventually dissolved, Mikie continued to write songs and rap on them. He also began playing with several different bands throughout his music journey.

Notable influences for Mikie include Primus, Modest Mouse, Liars, and Sublime. Max’s influences include Sludgeworth and Sleep Token along with inspiration from various other genres and bands, with metal being a strong influence thanks to his dad, but he also incorporates elements of blues, dance, punk, and classic rock into his drumming. Ani DeFranco is one of Mikie’s guitar heroes and her influence can be seen in his playing. Feral Tact has so many diverse influences that they don’t stick to a single genre, making their music broad and versatile. This versatility allows them to play alongside almost any band, as they blend different styles seamlessly into their sound.

With the release of their first EP “Inconvenience of Reality” on August 9th, it is available to stream on all listening platforms. This latest release serves as the perfect introduction to Feral Tact’s sound, offering fans a taste of what they’re all about. The EP features the first batch of songs they’ve written, showcasing their versatility and style. Their music works on multiple levels- you can enjoy it as background sound or dive deeper into their lyrics to uncover the meanings behind their songs. Fans can check out Feral Tact on October 13th at the Cobra Lounge and hear “Inconvenience of Reality” live.

So what’s next for Feral Tact? The band is gearing up to release their second EP, which they plan to record soon. They’re aiming for a Winter 2024 release. While they haven’t started tracking yet, they’ve got a collection of songs they’re excited to record in the studio. Looking ahead, they hope to continue growing their fanbase, with the ultimate goal of releasing a second full-length album in the coming years and playing in larger venues. They’re eager to keep performing, spreading their music to as many people as possible, and expanding their reach by touring with more bands and exploring new collaborations.

Feral Tact’s core message to their fans is simple: love each other and stay connected. They believe it’s easy to get distracted by our phones, and they genuinely want their music to remind people to engage with one another and have fun. This sentiment is central to Mikie’s outlook and the band’s philosophy. Be sure to check out their latest EP, “Inconvenience of Reality”, available on all streaming platforms. And don’t forget to follow them on Instagram at the link below. We’re so excited to hear what Feral Tact comes up with next!

Follow Feral Tact on Instagram

When it comes to food for Feral Tact, Mikie is an absolute taco enthusiast. He also shared an experience of recently trying Mussman Curry at a Thai restaurant, where just one bite transported him back to Thanksgiving from his childhood. Every spoonful was a perfect, nostalgic hit, bringing back those great memories of his childhood. Max also has two dishes he loves. He’s a big fan of pasta, especially the red sauce pasta from Formento’s in Chicago. It’s a rich red sauce pasta dish with marinara, garlic, sausage, and basil-basically perfection in a bowl. Max also loves ice cream, which holds a special memory for him as the first sweet he ever tasted since he wasn’t allowed to have sweets as a child. Now, he loves all kinds of ice cream.

Mikie also mentioned his diverse palate and love for cooking. He enjoys making dishes like Jamaican rice and peas, jerk pork chops, chicken skewers, and homemade tzatziki. Cooking is a passion of his, and he equally loves cooking and eating food. Daily, Max prefers healthy, fresh meals. He often opts for chopped salads with fresh vegetables and chicken or steak, occasionally adding rice to make them more filling. Healthy eating is key for him and he tries his best to get his veggies in.

The band isn’t really into snacks, but when it comes to sweets, Max mentioned a delicious apple tart from Moretti’s Ristorante & Pizzeria in Chicago that his family enjoys after bike rides and walks. It’s a family favorite, with a unique shape that’s almost like a bowl or package making it a top cheat treat for Max. Mikie recently discovered Thai Taro custard, which has been a game changer for him. He’s also a big fan of chocolate and enjoys topping taro custard with a bit of coconut cream. For this feature, I decided to combine their love of both their favorite sweet treats and created a French-inspired apple tart with a subtle, nutty-flavored taro sweet potato purple crust. It’s the perfect fall dessert with a nod to the diverse influences of Feral Tact’s music-just like how you won’t often see a purple crust pie, their music is something uniquely their own. Check out the recipe below!

Apple Tart with Taro Crust

Ingredients

2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
2 tablespoons pure cane sugar
5 tablespoons Lilac Taro Yam Powder ( I used Suncore Foods)
6 tablespoons ice cold water
3 Granny Smith apples, chopped into small cubes
1/3 cup apple juice
2/3 cup sugar
2 teaspoons lemon juice for the apple cubes to keep them from browning
pinch of salt
3 tablespoons unsalted butter
1/3 cup rum
1 teaspoon Madagascar vanilla extract
4 Granny Smith apples peeled, cored, and thinly sliced
2 teaspoons lemon juice for apple slices to keep them from browning
1/3 cup Apricot preserves
2 tablespoons water

Directions

Combine flour and salt in a small mixing bowl. Blend in shortening just until crumbly and no large chunks of the shortening are in the mixture.
Mix in the taro powder to the flour mixture and mix just until combined.
Stir in the ice-cold water, one tablespoon at a time, until flour comes together to form a ball of dough.
Knead the dough a few times to get a uniform color throughout the dough. Roll out the dough on a floured surface using a rolling pin and shape the dough into a large ball, cover, and refrigerate while you make the apple filling.
Place apples in a medium saucepan with apple juice and cook on medium heat for 10 minutes. Stir after 10 minutes and add the sugar, rum, a pinch of salt, and vanilla cooking until a compote begins to form for about another 10 minutes. Set aside to cool once the compote is ready.
Preheat oven to 375ºF.
On a floured surface roll the crust into a large circle, a few inches larger than the tart pan you will be using.
Gently fit the crust into the bottom and up the sides of the pan. Trim off any excess dough.
Line the tart dough with aluminum foil, making sure to fit the foil into the dough. Fill with dried beans or rice as weights.
Bake the tart crust for 30 minutes.
Remove the foil and weights.
Add the compote and layer the apple slices on top in a rotating pattern slightly overlapping each row to form the shape of a flower. Use a few slices in the middle of the pattern to form a flower bud in the middle to keep the shape of the slices as the tart bakes.
Bake for 30 minutes and set aside to slightly cool.
In a small bowl, mix the apricot preserves with 2 tablespoons of water. Microwave for 30 seconds.
Brush the top of the tart with the apricot glaze.
Serve warm and enjoy!