Let’s Make This A Good One

January 6, 2014

2014, I Love You!
A very wise man once said,”Got to admit, it’s getting better”. Or was he a fool?  Well..it gets better when I start cookin. I’m a fool for music and I love to cook.  Join me for some good times.  Friday, Jan. 10, I am playin Lake Worth, where there’s a low of 74. Of course it will be much hotter inside the Bamboo Room. Playin and swayin, and kickin butt with the gumbo. Saturday you can find me at Sundowners for the Key Largo Wine and Food Fest. Crystal clear day, high of 79, low of 76. Y’all come on down.
Schedule Right Here

 Midwinter Meltdown near D.C., Lancaster PA Roots and Blues Fest, Iron Horse (Ashland), Panama City Beach Mardi Gras, Music on the Bay in Tampa,  Earl’s (Sebastian) & Docksider (Marathon)

Salmon Haystacks With Artichoke, and Collards

Salmon Haystacks with Artichoke, and Collards

Salmon Haystacks
You cain’t get more down home than when your Mama fires up that ol cook stove. My Mama, I say MY MAMA, MY MAMA could COOK, y’all! She knew all the different prices of all the different foods in all the different stores. Where to get the best deals, and how to streeetch that hard earned dollar. She fed a family of seven on a teacher’s pay. But she could make some biscuits and gravy. Mama once entered a recipe contest and she won it. She was my inspiration.

Here’s the prize winning recipe for her Salmon Haystacks:
Bone one can of salmon, 15 ounces approximately (It’s pretty good with smoked wild caught)
3 or 4 slices of bread
1 small onion minced
3 tbs mayonnaise
Mix salmon, onion, and mayo
Form into little haystacks
Roll in toasted bread crumbs
Bake at 350 degrees for 30 minutes


Mama and me circa 1951

Angkor Cambodian & Thai Cuisine
2350 Noblestown Rd. Greentree-Crafton (Pittsburgh) 412 928-8424
If you are flying in or out of Pittsburgh, and you’re hungry, there’s a little restaurant not far from the airport that I would recommend. In addition to the Thai menu, they have a number of Cambodian dishes that will  give you a different slant on the Southeast Asian cuisine. The dish I had was the Moarn Chha Ktom (Original Khmer Dish). Typical veggies, with a funkier, earthier pungency in the sauce than the Thai. A unique lemon grass sauce, none the less sublime. I got off on this place. They will cook to order. Good service. Good feeling in yer belly.

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Holiday Run

November 27, 2013
Photo Rob ONeal

Photo Rob ONeal at The Meeting of the Minds 2013 in key west, Florida

Gettin to be that time of year  when I make my annual holiday tour. I’m ready to hang with my friends in all my favorite places. Places where I have hung for a couple of decades. This time it’s going to be very special for me as I am setting out on a new adventure.  On this tour I will be playing solo… So this is the Balls-to-the-Walls Bad Santa tour.
Get this.  One-man-band style:  high energy slide guitar, bass drum, hi-hat, and bass rig makes this show ROCK.

Here’s the press release:
Bill “Sauce Boss” Wharton will be bringing his high energy, gumbo stirring, slide-guitar-playing show to the north this December.   For those who don’t know about the Sauce Boss, he brings his own hot sauce to the gig, and he cooks gumbo while smoking his slide guitar.  At the end of the Show, everyone gets a bowl. Now he’s adding a new flavor to the “stew”. Sauce Boss not only plays slide, sings his tamales off,  and makes gumbo … he also plays a drum kit with his feet.  “You take that 53 Telecaster, pump it through that 48 Fender amp, add a bass rig, mix in some drums, all simmered down under some funky swamp blues, and smothered with gumbo, and you got a recipe for the largest one-man band on the planet.”
Hold my beer…watch this.

Holiday shopping at the Sauce Boss Store
CDs, Hot Sauce, LPs, T-shirts, and Chef Hats.

The hot  sauce for the new millennium.

The hot sauce for the new millennium.

Whatever you do, don’t forget your Liquid Summer Hot Sauce for yer holiday dinner.  Just a dash on lox and bagel, does the trick. Put some in the stuffing, and you can mix it with brown sugar to make a glaze for that Christmas ham… Killing me.

Sourdough Nut and Fruit Muffins with NO Sugar
These are the best tasting muffins I have ever made. This recipe needs no sugar. The fruit is all you need.

2 apples peeled and chopped
1 pear peeled and chopped
½ cup raisins
5 pineapple rings chopped (with juice)
¾ cup walnuts
1 cup applesauce
1 ½ cup sourdough starter
1 cup milk (I use soy milk)
2 cups whole wheat flour
1 cup bran flakes
2 level tbs baking soda
1 tsp salt
1 tsp cinnamon

Mix fruit, nuts and wet ingredients
Mix dry ingredients
Mix everything together
350 degrees for 45  minutes in a greased muffin pan.

Sauce Boss at Baltimore MD Homeless Shelter

Sauce Boss at Baltimore MD Homeless Shelter

Twenty four years and 195,000 bowls ago I started this crazy gumbo crusade. Never charged a penny for my gumbo. Since 2003, I have spent some of my days off playing and cookin in homeless shelters, where I’ve shared my music and a meal with some great folks who happen to be down on their luck. The energy we give and the energy we get from this is incredible for us all. The National Alliance to End Homelessness states that in 2013 there are 633,782 people experiencing homelessness on any given night in the US.  142,168 (22.1%) are children, 62,619 (13%) are veterans, and 269,991 (42.6%) are disabled and unable to work. Planet Gumbo is the non-profit organization whose mission is to bring sustenance in the form of a hearty meal and some uplifting music to soup kitchens and shelters all over the country.  Next week I will be playing for the Childrens’s Home Society in West Virginia. Every year we ask for people to support the grassroots efforts of Planet Gumbo. Thanks in advance for your donation.


The Meeting of the Minds 2013 and Skipper’s Smokehouse

October 30, 2013

We are on our way to the  Meeting of the Minds.
My yearly trek to key west for the Parrothead event has become a tradition.  Friday, November 1, headlining the festivities at the Casa Marina. Saturday afternoon, I have been invited to join in with the Coral Reefers for an unplugged set. I always look forward to connecting with familiar faces. For some, it will be our only meeting for another year. Down home, good fun. Gonna be off the chain. Phlocking crazy.

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Bill “Sauce Boss” Wharton brings his high energy, gumbo stirring, swamp funk to Skipper’s Smokehouse in Tampa on Friday November 8th. Florida born bluesman/chef Wharton rolls in from a summer of touring the Midwest, Northeast, and Canada. For those who don’t know about the Sauce Boss, he brings his own hot sauce to the gig, and he cooks gumbo while smoking his slide guitar. At the end of the Show, everyone gets a bowl. Now he adds some new flavors to the “stew”. Sauce Boss not only plays slide, sings his tamales off, makes gumbo, and feeds everybody… he will also be playing a drum kit with his feet. “You take that 53 Telecaster, pump it through that 48 Fender amp, add a bass rig, mix in some drums, all simmered down over some funky swamp blues, and smothered with gumbo, and you got a recipe for the largest one-man band on the planet.”



Getting dangerously close to the holiday season. Might need to also re-up yer Liquid Summer stash for stuffing yer stockings.  I know that Aunt Edna is dying to get the “Live at the Green Parrot” CD.  All that and more at the Sauce Boss Store.

Mango With Basil, and Cinnamon
Perfectly ripe mango, gobs of fresh picked basil, and a dusting of that Vietnamese cinnamon…incredible.


Hard to go wrong if you are a foodie in Toronto.
Walking down the street, the sights, the smells, the magical seduction of the gratification, “Come on in, I’ll show yer tummy a goood time.” The whole process is extremely accessible in this town. The prices are good, and the quality is up. If you know what you’re doin, you’ll score big time. I remember, back when I was a glutton, I got two lobsters, cooked to perfection, for $16 in Chinatown. On this trip to Canada, I was primed and ready to find some authentic ethnic cuisine.  So as I sauntered past the Kim Chi Korea House, I was struck by authentic look of the food. This time I found what I was looking for. Kim Chi Korea House is not down home. An efficient staff delivers the real deal to the table. Excellent service, reasonable price, and very good quality makes this place hop. I had to have the Kim Chi Stew in a stone hot pot. I was not disappointed.

Kim Chi Korea House
149 Dundas St. West, Toronto, ON      M5G 1C5    416-599-1989

Kim Chee Toronto

Sloss Blast Furnace. Birmingham, Alabama

Click on this photo to see the detail.



August 23, 2013

April 2013 @ The Moon Tallahassee, Florida  Photo Bob O’Lary

Here’s the latest scoop on the street about that night on the Moon, along with some ancient history.

Tour schedule First stop: Terra Blues  in  Greenwich Village, then on to Niagara Falls Blues Festival, some favorite NE haunts, and the Port Credit Jazz and Blues Fest (Toronto).  Then a mad dash down to  Delray, and Pensacola Beaches.  

Wild Raspberries

Stumbled on this place in Ellicotville, NewYork
Ten miles out o’ town, the Griffis Sculpture Park. Between the way cool sculptures,  you can graze on wild raspberries.
Talk about a forage on the highway!

Sauce Boss Store:  CDs, Liquid Summer Hot Sauce, T-Shirts, Hats, Click Here.


Vegetarian Low Fat Pad Thai Noodles
OK, here’s one for all y’all who think that healthy food is bland, and tasteless, and no fun. The reason that some folks think that, is that they have had “healthy” food cooked by someone who can not really cook healthy food properly. Here ‘s a recipe that’s as flavorful as all get out.
Half pound tofu
Soy Sauce
Nutritional Yeast
1/4 pound snow peas or sugar snap peas
4 green onions, chopped
2 carrots, grated
1 cup vegetable broth
½ pound of linguine sized rice noodles
½ cup powdered peanut butter (to get crazy healthy, I use PB2, which is PB without the oil)
Juice of 2 limes
¼ c Liquid Summer Hot Sauce
Mung bean sprouts
Fresh cilantro
1. Cut tofu into ¼ inch slices, sprinkled with soy sauce and nutritional yeast, grilled until brown and then cut into bite-sized pieces
2. Put carrots, peas, and onions into vegetable broth and blanch just about two minutes and remove from pan
3. Cook noodles until al dente (about four minutes) and drain and rinse.
4. Mix peanut butter, lime juice, Liquid Summer hot sauce and broth in pan.
5. Add vegetables and tofu into peanut mixture.
6. Add noodles and stir it up.
7. Serve dish with bean sprouts and cilantro sprinkled on top.

Someday, when y’all are a bit older, I’ll tell ya the backline about that April Night on the Moon.


Hear! We Go Again

July 15, 2013

SBCrookediTeleBirdAll American BBQ Fest in Pittsfield, PA, Erie, PA, Ellicottville, Buffalo, Rochester, Syracuse, Pittsburgh, Sharon, PA. Talk about STOMPIN grounds! Hear is the schedule

MOTM2013On Nov. 1, 2013,  I will play for Gumbo.
We have been invited to headline Friday night at the Meeting of the Minds at the Casa Marina in key west.

Chanterelle Curry

Just an idea...

Just an idea…

For all y’all who are loading up your phone with blues for the beach, I know you love you some Sauce Boss for that road trip.  99 cent gets you a song. $9.99 buys you a whole album. iTunes or CD Baby.  And if you want CDs or hot sauce, you can always get them at the Sauce Boss Store.

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Whole Oats
I’ve been doin this whole oat thing for a while. When I discovered steel cut oats, I was blown away with how much better they were than oat meal. When I began using whole oats, I was again blown away with how much better than steel cut oats, they were. Whole oats are to steel cut, as steel cut are to oat meal. So good. I mix the oats with brown rice for a very sticky, very tasty,  and much healthier sushi. Really good. Then there’s Oat Cakes. Just mix the cooked oats with a little flour, a little flax meal, walnuts, and raisins. Make em into patties. Bake em on a cookie sheet. Super good. Oh, and then there’s the traditional oats for breakfast. Oats with raisins,  and blackberries picked from the garden. The best.



June 11, 2013

Summer’s about to jump on us, and it’s gonna be a hot


Iron Horse Poster

Sauce Boss BBQ Hash
As I promised all my Facebook friends, here’s my recipe for my Grand Daddy’s South Carolina Low Country BBQ Hash. Of course, I have put my own spin on the recipe with my Liquid Summer Hot Sauce. I have many fond memories of my grandfather, William Watts Wharton Sr., AKA “Pop”, used to take out his false teeth and scare the hell out of us little ones. He told war stories from World War I, hunting tales from the turn of the century Florida, and jokes for all the grand kids. Christmas at Mimi and Pop’s was the most magical of times with all the trimmings on a gorgeous tree, surrounded by presents, and an unforgettable feast . Sometimes he would make BBQ Hash, and we would pig out, till our little bellies were tight as ticks.

First, Smoke the Meat

First, Smoke the Meat

Here’s how I make it:

2 Lb. beef chuck roast (or goat meat. Pop would sometimes use goat)
3 Lb. pork boneless Boston butt
Two 12 oz. bottles of Heinz Chili sauce
1/2 cup vinegar (or more if you like it tangy. Pop used 12 oz.)
3 Tbs honey
1/4 cup of Liquid Summer Hot Sauce

Trim excess fat from meat and smoke it in a charcoal smoker for 3 hours.  Cut it up in one inch cubes, and cover with water in a large cast iron pot. Boil the meat until tender. Take the meat out and shred it discarding any bones or fat.

Put the meat back into the broth. Add vinegar, chile sauce, honey, and Liquid Summer Hot Sauce. Cook it down till the juice is almost all gone. Serve on a bun with a splash of Liquid Summer and a big slice of onion.

Make more than you need, cauce you will always want more than you have.

Make more than you need, ’cause you will always want more than you have.

This is what you need for eternal culinary bliss:  Liquid Summer Hot Sauce. It comes in the original Datil and Habanero (extra hot) flavors
.  Get yours HERE.

The hot  sauce for the new millennium.

The hot sauce for the new millennium.


Luigi’s Italian Restaurant
105 N Main St  Akron, OH 44308  (330) 253-2999
In 1949,  Nick Ciriello, the son of a cheese maker, bought a small steak house on North Main Street in Akron, Ohio.  As it happened, the simple pasta and pizza recipes became more popular, and so the grill was shut down in favor of  the authentic Italian bill of fare. Over 60 years later they are still crankin out the real deal  pizza.  This ain’t no disco, this ain’t no messin around. These guys know what’s up with the pepperoni. Luigi’s hit the big time in 1972 in Tom Batiuk’s  comic strip Funky Winkerbean. Montoni’s Pizza, the local pizza parlor that Funky co-owned with Tony Montoni, is modeled after Luigi’s Restaurant. Luigi’s is the embodiment of everything Italian. Warm and friendly, accommodating, and very tasty.

Luigi's Veggie Pizza

Luigi’s Veggie Pizza

A Little Mess of Green Beans

May 14, 2013

Moon20130416Ohio, Detroit, North Carolina, St. Louis, Fayetteville, Little Rock.
That’ll get us down the road.
Here’s where.

BeanSalad2Tex Mex bean salad and sashimi avocado with black cherry miso dressing
These two recipes will compliment your bbq picnic just fine. Don’t forget the Liquid Summer Hot Sauce!

For the bean salad, mix all together:
One can of pintos (Drain and Rinse)
One can of chick peas (Drain and Rinse)
1/2 cup minced celery (or more)
A little mess of fresh green beans steamed
One medium onion
One head of minced, then grilled garlic
Two ears of corn (Cut the corn off the cob)
One good dash of cumin
Two chopped jalapeños
½ cup chopped sweet pepper
Juice of two lemons
Three Tbs Liquid Summer Hot Sauce (or more)
Fresh ground black pepper

Then peel and slice an avocado. I use fruit and miso paste to make the dressing. I like to use ripe persimmons. Just mix the miso and fruit together. This time there were no ripe persimmons to be had, so I used St. Dalfour Black Cherry Preserves. ( sweetened with fruit juice rather than sugar. It’s real good.) Schmeer the dressing over the avocado.

Coming Soon.
Detailed instructions of how to make my Grandaddy’s South Carolina BBQ Hash


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