Twizz the season with Fig Dish! I recently caught up with Fig Dish and we chatted about all things music and food. And what better way to enjoy the holiday season with their music and a wonderful Christmas Candy bark. Check out the recipe below! 

Chicago’s 90s alternative rock underdogs, Fig Dish, are back with their first new music in over 27 years! Their latest album, Feels Like the Very First Two Times, dropped on September 6th via Forge Again Records and they’ve also released a music video for “Science Goes Public.” True to form, their sound still captures that perfect Midwest garage-pop alternative rock vibe-angsty lyrics, noisy guitars, and irresistible pop melodies. 

 

Fig Dish’s journey is a nostalgic dive into the spirit of alternative rock from the 90s. Their beginnings as high school friends, bonding over music theory classes and shared trips to Record City (a local record shop), highlight the deep bond they have for discovering and creating music. It’s easy to see how their obsessive record-buying habits and influences like The Replacements, Husker Du, and Cheap Trick helped shape their sound and direction as a band. Their trajectory- from playing summer gigs during college to seriously pursuing the band in 1993- speaks to their evolution. Releasing singles like “Rollover, Please,” “Nimble,” and “Bury Me” on Liquid Meat Records established their presence in the alternative rock scene. Fig Dish’s preference for 7-inch singles and indie rock culture reveals their roots in the DIY ethos that defined so much of 90s rock. 

 

 

Their latest album release, Feels Like the Very First Two Times, has origins tracing back to the late 1990s when Fig Dish was in the process of creating what would have been their third record. After being signed to Polygram in 1994-1995, they recorded their first two albums in whirlwind studio sessions in Woodstock, New York,  and toured the U.S. and Canada relentlessly with bands like Veruca Salt, The Muffs, Letters to Cleo, Juliana Hatfield, Local H, and The Rentals. But eventually, they were dropped by the label. Undeterred, Fig Dish began working on a third album, recording 25 tracks with producer Andy Gerber. Unfortunately, the band splintered into side projects before the record could be finished. For over two decades, those songs sat unreleased until now. Feels Like the Very First Two Times brings 12 of those tracks to life, offering fans a nostalgic yet fresh taste of what might have been. 

Looking ahead, the band isn’t stopping there. Fig Dish and Forge Again are working with Polygram to re-issue their major label albums on vinyl in 2025, potentially working on writing songs for a new album in the future. Now older and with more life experience, they’re eager to see what they can create together today. Fig Dish’s approach to music remains grounded in fun, authenticity, and connection. They write songs inspired by their own experiences, focusing on crafting genuine emotions and melodies that resonate with listeners. Their goal isn’t to convey a grand message but rather to create relatable music that brings joy to their fans. If you ever get a chance to see them live, don’t miss it, and be sure to check out their latest release, Feels Like the Very First Two Times, available now on all streaming platforms! 

Follow Fig Dish on IG 

When it comes to food, Fig Dish’s drummer has to be mindful of sugar due to diabetes, but the band still cherishes their nostalgic food connections. For Rick, one standout is his grandmother’s waffle recipe, which dates back to the Franklin Roosevelt era. These Norwegian-style waffles are distinct from Belgian waffles, which are flat and square and traditionally made with vintage Black & Decker waffle irons. Norway’s renowned sweet tooth shines through in this recipe, reflecting Rick’s heritage. His fondness for almond-based treats like marzipan cake also stems from this cultural influence. Rick’s love for almonds mirrors a common phenomenon: as we age, our taste for nuanced flavors like almond grows- similar to how butter pecan ice cream often becomes a favorite later in life. 

Being from Chicago, the band has always embraced the city’s distinct culture. Chicago does things in its own way, from playing 16-inch softball with no gloves to developing its unique culinary staples. Rick grew up with the city’s iconic deep-dish pizza and Chicago-style hot dogs loaded with mustard, relish, tomatoes, and poppy-seed buns. But he also appreciates Chicago’s thin-crust pizza, which stands apart from New York’s version by being cut into squares. My personal favorite. 

On tour, Mike and Blake leaned heavily into their snack of choice: Twizzlers. They’d stock up on huge bags from Sam’s Club, scattering them across tour vans and studios-a signature move for the band. As for the band’s name, it might conjure up thoughts of big dishes or fruit, but that’s not the inspiration. Instead “Fig Dish” is a playful twist on a German expletive, with the spelling intentionally italicized for flair. 

In the spirit of the holidays and the band’s love for Twizzlers, I decided to make a festive candy bark recipe. My vision was a holiday-themed candy bark covered in Fig Dish stickers. To bring that vision to life, I paid a visit to the talented ladies at Sweet City U.S.A. in Nashville. They’re always so fun to collaborate with on creative projects, and they printed custom Fig Dish sugar stickers for the bark. What better way to pair the festive spirit with music nostalgia? Check out the recipe below! 

 

Christmas Candy Bark Recipe Inspired by Fig Dish

Ingredients

  • 16 ounces white chocolate
  • Twizzlers Peel and Pull (cut into small pieces)
  • Crushed candy canes
  • Holiday sprinkles
  • One Sheet Fig Dish Sugar Stickers

Directions

  1. Melt the white chocolate in 30 and 15-second intervals or on a stove top double boiler. Stir in between until smooth and melted.
  2. Save a small amount of the white chocolate in a small bowl to use for attaching the sugar stickers.
  3. Spread the remaining melted white chocolate onto a parchment-lined baking sheet.
  4. Add chopped Twizzlers, crushed candy canes, and sprinkles while the chocolate is still warm.
  5. Top with Fig Dish sugar stickers in whatever pattern you like on top of the bark by spreading a small amount of white chocolate on the back of each sticker and placing it on the bark.
  6. Let it set in the fridge until hardened, then break it into pieces. Enjoy!