Five Questions: Loeb cookin' despite hit-song drought

By Derek Paiva
Advertiser Entertainment Writer

Lisa Loeb isn't churning out radio hits like she used to do, but "in a way, it makes it easier to play shows where people come to listen," she said. "It focuses more on the music that way." Lisa Loeb 9 p.m. Saturday The Hawaiian Hut at the Ala Moana Hotel $28 550-8457 Also: 7:30 p.m. Sunday at the Maui Arts and Cultural Center

For example, she's not upset that her current disc "The Way It Really Is," released in August, has yet to produce a hit single on the order of her huge 1993 No. 1 "Stay," or even radio favorites like "Do You Sleep?" and "I Do."

"The one benefit to not having songs on the radio is that sometimes you get taken more seriously," said Loeb. "My songs on the album are not in the Top 20. And in a way, it makes it easier to play shows where people come to listen. It focuses more on the music that way."

We gave Loeb the Five Questions treatment about her desire for another hit and love of cooking, while she chilled in her Tokyo hotel room on tour.

At this point in your career, does having another huge hit on the level of "Stay" concern you?

It would be a great thing. It's always great when you get songs on the radio because it's the best advertisement for your music, more people can find out about it and you can be a fancier person, too. That's always fun.

But it's not my main goal. If getting on the radio was connected with writing the best song ever, then it would be my goal. But it's not necessarily related — having the best song and getting a song on the radio.

My focus is more on the craft of music, performing live and recording. I'm really interested in the business of music as well. But the craft, to me, comes before that. Radio has something to do with the creative side. But a lot of it has to do with, sort of, the lottery of success in the entertainment field.

You do your best and you see what happens.

We talked a lot about your love of cooking when you were last here in 2003 for a concert and the filming of a Food Network show with (ex-boyfriend) Dweezil Zappa. How intense is that love, say, measured by your kitchen equipment? Do you have a Viking range?

I do. I have a Viking range and Viking ovens. I have over 20 colors of food dye. (Laughs.) I have ... condiments, fish sauces, olive oils, salts, peppers and a whole spice drawer. I have a whole baking drawer of chocolate — a chocolate drawer.

What do you miss cooking most while on the road?

Oh, gosh! (Gives her answer much thought.) This sounds stupid, but I really miss making salads and fish. A lot of times on the road you end up eating a lot of rich and complicated food. And at home, you can focus mainly on the simpler flavors and fresh fruits and vegetables. On the road, I find myself at grocery stores, often times, picking up raw vegetables so that I can eat them in the room.

What is hands down the best Lisa Loeb dish — the one you'd make to impress friends?

I don't want to say "impress." That sounds like I'm boasting. The one that I like to make because it's easy and it tastes really good is pecan-encrusted salmon. I (make it) with oven-roasted vegetables — especially things like asparagus and potatoes. And then I do a crazy spinach salad with everything in it — a little bit of beets, carrots, apples, toasted walnuts — and I've started (making it) with a really simple olive oil, lemon, salt and pepper dressing. ... It's very simple. A lot of vegetables presented well. It's fresh and good.

You sound nostalgic. How long have you been away from your kitchen?

I've only been gone about two days. But I've been making breakfast every day in my room. I travel with oatmeal. (Laughs.)

Reach Derek Paiva at dpaiva@honoluluadvertiser.com or 525-8005.