Kickstart the Sauce Boss Live Album. Right Here! Right Now!
Now’s your chance to get in on the ground floor of a great new project we are working on:  Sauce Boss Live at the Green Parrot.  Check out the video at Kickstarter.  It’s a riot!  It’s the Sauce Boss run amok.  It’s a guitar that had to be bought from money that was supposed to finish the project.  It’s the best of three nights of recording at the Green Parrot in key west.  It’s rewards up the yin yang.  Act now and be among the first to receive a copy of what we have all been waiting for: a live CD that really shows what the Sauce Boss is all about.  Favorite songs, new songs, the gumbo show, and the grand finale soul-shouting picnic of rock and roll brotherhood.  Rewards go from $5 to $500.  Plenty to choose from–but time is of the essence.  Deadline to get in on the fun is February 3.

January and February has us hanging with our homies down in sunny FLA.  Largo, Bradenton, key west, Orlando, Citrus Hills, Delray Beach, Steinhatchee, Bunnell, and Cocoa.  Come on down to the gig and check out the new songs and the new band.

We have done this December tour annually  for the last twenty one, and we are excited to see friends in some old haunts.  Every year we are thankful for all of our friends and people who appreciate what we do.  We are also very grateful for the donations we receive in the gumbo pot at our performances for Planet Gumbo.  The annual fund-raising campaign for Planet Gumbo (our 501c3 nonprofit foundation) which also helps to cover some of the costs of bringing Sauce Boss shows to homeless shelters and soup kitchens is just about to kickoff  AARP honored us by sending NY film crews to our homeless shelter show in St Louis and airing the spot in 2011 on their national PBS TV show “My Generation”.  Planet Gumbo is truly a grassroots effort.  If you would like to be a Planeteer and make a tax-deductible donation to be a part of our cause, please visit http://planetgumbo.org.  You can also watch the “My Generation” video clip there

Datil Peppers

For perfect stocking stuffers: Get a mixed case of Liquid Summer  Datil and Habanero at the Sauce Boss Store.  Time to get the presents together. T shirts, hats, CDs, hot sauce, LPs, for your one stop Sauce Boss shop. Check out these Datil Peppers. They will do you RIGHT!  They’re in every bottle of Liquid Summer Datil Hot Sauce

Butternut Squash Soup with Jicama Slaw
1 medium Butternut squash, steamed whole (about 40 minutes)
1 cup soy milk
1 cup vegetable broth
I tsp agave syrup
1 four-ounce can chopped green chiles
1 tbls Liquid Summer Hot Sauce

After the squash is steamed, cut it in half and scoop out the seeds and discard.  Scoop out the cooked squash and place in a blender with the other ingredients and blend until smooth.  Place the soup into a saucepan and warm it up to desired temperature.

One half-pound jicama, peeled and cut into ¼ inch cubes.
2 carrots grated
¼ cup raisins
Juice of one-half of a lemon
2 very ripe persimmons, mashed into the mixture

BLUES CITY DELI   314-773-8225    www.bluescitycafe.com 2438 MCNAIR AVE. ST. LOUIS, MO 63104
Mon. – Sat. 11 AM – 4 PM  Thurs – 11AM – 8 PM
Totally cool.  A deli with the blues.  Kim Wilson was playing there the week I stopped in for lunch…for free.  This tiny deli is run by a player himself with a serious ear for the blues.  That’s the way it goes in old St. Louie.  The whole town is hip to high quality music and food.  Muffulettas and po-boys share the menu with Italian subs, BBQ, pastrami, and the 1904 Worlds Fair Chili Dog.  The specials are out of this world. Finest quality ingredients put together by some real nice folks in an atmosphere of serious blues memorabilia makes this place a must for lunch in St. Louie.

Photo by Lori Patrick

Tour Schedule:
Pensacola Beach, Lake Worth, key west, Destin, Eddie Fest (Pensacola Beach), Springfield IL,Kansas City, St Louis

NOTE: Our date in Pensacola has been changed from Saturday Oct 22 to Friday Oct. 21.

New T Shirts now available.   Are you tired of the same old politics?  Make a difference.  Wear the Sauce Boss 2012 t shirt to show your solidarity with the Gumbo Party.

You know you need one of these too.

Oyster Season is here!
In Florida, we tend to shy away from oysters harvested in months with out an “r”.  Last week I went to the mountain in terms of eating oysters. (No, I wasn’t eating mountain oysters, I was eating Apalachicola oysters).  Apalachicola oysters are renowned the world over for good reason.  They are that good.   At the Franklin County Oyster Fest they were fifty cents each. So what was I to do? HAVE SOME. What a great time jammin on the beach, eatin oysters, good company.  Life is good.

Love that Florida Seafood!

Oyster Cocktail Sauce
1 cup of Ketchup
Juice of a lemon
2 tbsp horseradish
2 tbls Liquid Summer Hot Sauce  (or more)…(lots more)….(Time to load up for the holidaze.)
OR…You could just use it straight out of the bottle on yer oyster. Man, that’s gooood.

Christie’s Pub  3261 S. 13^th Milwaukee, WI 53215 414-672-3500
In 1954 Harry and Martha opened the doors to Christie’s.  Today when you walk through the front door, it’s like stepping through a portal for  time travel.  The same pictures hang on the walls, the same counter, the same mirror in the men’s room, basically the same place.  The kitchen has been modernized, but the pub has a serious retro vibe.  Amazingly well preserved.  Jason, son of Harry and Martha runs the place now.  Martha’s still doing stuff around the kitchen.  (Making dessert, doin the dishes, helping out.)  It does a body good to see a family endeavor survive.  When I went to Christie’s,  the chef was ready to accommodate my crazy diet requests, and the result was mighty tasty.  A little whole wheat pasta, with marinara sauce and grilled eggplant, with a delicious salad, and a glass of red wine.  YUMMM!

Justin Headley, Jassen Wilber, Johnny Paradise, Bill Wharton

Reading, PA, Asheland, VA, Washington DC, Charlotte, NC, Fredonia, NY, Reston, VA, Mobile, AL, Pensacola, FL, and Panama City Beach, gets us into fall. We are working on a new album, and the new stuff is kickin. Come and hear the latest incarnation of Ingredients. The gumbo continues to boil.

Love them fresh figs

Last week I was mowing the grass and each time I passed my fig tree, I would reach up and grab a fresh, juicy, succulent fig.  It’s that time of year and it’s great to have fruit trees in your yard.  It’s like free food.

FETA FIGS AND DATES
Slice the figs in half
Fill with feta cheese
place a walnut on top
Slice the dates enough to remove the seed
Fill the date with feta or cream cheese

Savoie’s Real Cajun Products Opelousas, LA 337-942-7241

http://www.savoiesfoods.com/index.html

“Andouille is what you need.”  Or so goes the diddy from my last CD. Here’s an mp3 of “Andouille” from Hot n Heavy.  But there’s truth to the little tune about the Cajun delicacy. Sometimes, nothing else will do. Say you got your red beans cookin, and you need some flavor, just a few slices of that spicy Louisana sausage will make dem beans and rice jump up and sing, “halleluiah!”. Savoie’s has been putting out the andouille since 1949. Along with pork, or beef, or turkey sausage, they have pork and alligator sausage, as well as pork and venison sausage, all smoked to perfection. Then you got yer boudin. And yer tasso, yer sliced pickled pork, yer seafood pies, gumbo, etoufee, and don’t forget about the roux. Made in big cast iron pots, it’s all about the taste.  These guys know how to get the flavor, and they do not cut corners just to make a buck. At Savoie’s they have been doing a family operation for over sixty years.  Here’s what they say about their product. “We use only the finest cuts of meats, poultry, or seafood, and blend in special Cajun seasonings based on garlic, bell pepper, parsley and onion tops, which we Cajuns are noted for. Our cooks develop innovative yet traditional and affordable family foods, using the recipes of our cultural origin.”

I went there. Rode my bike to Opelousas, walked in and said, “I’ve been wanting to meet y’all.” They were as nice as they could be, and  down home.  Just  folks making dinner. And after using their real Cajun products for more than a decade, I can say, “Yes, this is the real deal”.  And the good thing is they ship all over the country.  Call em up, get some andouille,  and tell em that Bill “Sauce Boss” Wharton sent ya.