MOTM 2019: Good Music, Good Food, Good Times!

Oct. 19 Tallahassee FL – Bradfordville Blues Club
Oct. 24 Mobile AL – Cedar Street Social Club
Oct. 25 Pensacola Beach FL – Paradise Bar and Grill
Oct. 26 Natchez MS – Smoots
Nov. 1  Key West FL – MOTM Casa Marina Main Stage
Nov. 2  Key West FL – Key West Theatre
Nov. 3 Goodland FL – The Little Bar
Nov 4  Boca Raton FL – Funky Biscuit
Nov 10 Tallahassee FL – Fish Camp at Lake Iamonia
Nov 15 Jacksonville FL – Mudville Grill
NOV 16 Tampa FL – Skippers
Nov 17 Sarasota FL – Private Event
Coming in December: Tour of the Northeast
 Here’s more info. 

The Meeting of the Minds is the international convention of Parrotheads at the Casa Marina in Key West, Florida for a week of tropical rock and roll, libations, seafood, and zaniness. Flip flops, boat motor margaritas, loud shirts, and hangovers in the making are the trademarks of MOTM, and little ol’ cornbread, the Sauce Boss, the red headed stepchild of trop rock is crashing this party one more time!  It’s always a total blast. Thanks for having me.

Meeting of the Minds 2016

3:30 at the Casa Marina on Friday, November 1. And I will be at the Key West Theatre on Saturday, November 2, with Bill Blue and an all star Key West Blues throw down. Might wanna get yer tix for this one soon as it’s selling out.

A few new club dates on this run; I’ve been wanting to get down to the Little Bar in Goodland for a while. I’m also doing the Cedar Street Social Club in Mobile, and Smoots  in Natchez for the first time. The gig at Skippers will be lots of fun with the Right Reverend Billy Wirtz, the Nighthawks, and myself, all in a great big pile, slathered in gumbo. Can’t wait for that one! But I gotta tell ya, all of these places on my schedule are great to play. I feel lucky as can be to be hanging out with the folks I meet on the road. Please share these dates with your peeps. And don’t forget to boogie! You know I will  never... ever… Forget to BOOGIE~~~~.

Longevity Omelette 

(Sung to the tune of “Blowing in the Wind”)
How many times have you reached for the spinach in your refrigerator only to find part of the bag has gone bad? So you have to pick through it or else throw it away. Ugh… I love spinach, but it needs to be used immediately or it’s wasted.
Well, here’s the answer. Longevity greens will last all summer, they require little to no attention to grow bushy plants right outside your door. Problem solved. If you actually tried in your mind to sing that to “Blowing in the Wind”… my life is complete.

This omelette is made with longevity greens, a plant from tropical asia, rich in antioxidants-hence the name. The cool thing is they love the hot summer days which are killers to spinach. Long after other greens have wilted and died, the longevity greens will supply your table with a substitute for spinach. They may have to be covered in the winter on a cold night. Mine made it through the winter without cover in north Florida.
Jalapeño, sweet pepper, mushrooms, onion, potatoes, tomatoes, feta, and longevity greens. Stone ground white corn grits on the side and rye toast. The only thing this omelette needs is a big ol splooge of Liquid Summer Hot Sauce.

One more reason I feel like I’m one of the luckiest guys around.How would you like to have an unlimited supply of the finest tasting, most versatile hot sauce anywhere? You can get your own stash at our store.

My recipe/ songbook/ Memoir is available HERE!

Soul Veg.

Soul Vegetarian Restaurant
1205 S Adams St. Tallahassee, Florida
(850) 893-8208
Proud to say my Liquid Summer Habanero Sauce is the house hot sauce for Soul Veg. in Tallahassee.  Y’all need to be eatin yer greens, now, and Soul Veg has the GREENS! Super cool folks making a difference in the community, one dish at a time. It’s not only good for your heart and digestion, it’s also good for your energy, your stamina, your brain, and it’s good for your soul. You douse those red beans and rice with that Liquid Summer, and it sings a high note! Oh…and the mac and cheese is to die for. Tell em the Sauce Boss sent cha.  I’ll see y’all at Soul Veg.

Liquid Summer Hot Sauce Will Change Your Life! Time for y’all to reup. 

The Life and Times of Blind Boy Billy

Blind Boy Billy
Single Release Date – October 19, 2018
If you are not already on the email list: go to sauceboss.com and join it to receive a free download of the song.

Produced by David Davidson
Engineered by Bobby Shin
at The Library Studios, Nashville TN
Cover art by Dick Bangham
One man Band: Bill Wharton
Fiddle: David Davidson

The single is from the upcoming album (Blind Boy Billy), which is the companion to the book, The Life and Times of Blind Boy Billy.
In addition to solo one-man band tracks on the album, the Sauce Boss has taken his one-man band and added violin, sousaphone, snare drum and backing singers to tell the ragtime story of an irascible traveling fiddler, Blind Boy Billy.

CD and Vinyl Album to be Released January 11, 2019

It’s no Moby Dick, or Ulysses, but it is unlike any book I have ever seen. From the press release:

The Life and Times of Blind Blind Boy Billy is a memoir. It’s also a songbook (with soundtrack) and a cookbook. Bill Wharton filets the story of his life, smokes it, and sandwiches it between photographs, tunes and recipes. It’s the backstory of a life of sharing food and music. It’s also a story of the outlaw grower of fine cannabis, and his brush with the law. The tunes and the recipes follow the story, with the Sauce Boss mixing media like it was cornbread.”

Kindle Ebook Pre-order
Which contains link to soundtrack online
Release Date October 12, 2019
https://www.amazon.com/dp/B07J1F266X

Kindle Pre-order for Multimedia Book which contains soundtrack of 20 mp3 songs
(Playable only on Amazon Fire devices and Kindle apps for Android phones and tablets)
Release Date October 19, 2019
https://www.amazon.com/dp/B07J37KRTX

Paperbook Pre-order at Amazon
Release Date November 2, 2019
https://www.amazon.com/dp/0692173099

Coming Soon

Downbeat: 3 PM

Meeting of the Minds!!!!!!!

Here we go again.
Saturday Nov. 3rd at the Casa Marina 5:30 on the main stage.
Sunday Nov. 4 at the Ocean Key Resort 4:30 on the Sunset Stage.
Of course I’ll be playing tunes from my new album, Including the Sauce Boss rendition of I Will Play For Gumbo. I am sooo looking phorward to this one y’all.

While in key west, I might need to have a pink er two. Here’s my cocktail sauce recipe from The Life and Times of Blind Boy Billy. 

Cocktail Sauce

2 cups ketchup
Juice of a lemon
1 Tbsp horseradish (or more)
¼ cup Liquid Summer Hot Sauce (or more)

Order Liquid Summer Hot Sauce HERE!

It’s Happening!

“100% PURE” Release Date is November 4th

Let the wild rumpus begin. CD Release parties begin at the House of Blues in Orlando.

Bill Wharton has blended brilliance and darkness, true-life stories, and the legends surrounding his outlaw mystique. The album mixes blues songs with genre-bending selections, however, it is “100% Pure” Sauce Boss! Mostly recorded in the one-man band format, “100% Pure” grooves hard and deep, with a very large sound. Plenty of bottom, with a voice begging for mercy, and a slide guitar that crawls out of the swamp like a twelve foot gator.

It’s happening!  You can order the CD now at the new Sauce Boss Store. While you are there, you might want to order a case of of Liquid Summer hot sauce for the relatives or the company holiday parties.  180 gram Vinyl version of “100% Pure” should be available in early December.

And you can listen to three of the tunes from the album on the sauceboss.com website music player at the bottom of each page

Tour Dates Here.
Hangin’ down South for November. Then Up to the Northland for my annual Holiday tour.

Sauce Boss Coffee Cake

OK, y’all have been pesterin’ me for my fool proof coffee cake. Here’s the deal. Ya need to have a sifter.  After you memorize this little formula, you can improvise whatever kind of bread/cake you want to have. Let’s go step by step.

Oven at 350 degrees

I take a cup of whole wheat flour and put it in the sifter .

Then I take:
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of flax meal

And I put all that in the sifter. Then I put another cup (or more) of flour on top of the stuff and sift it all.

In a separate bowl I mix:
Walnuts
Fruit (for this coffee cake I used a banana, black currants, and applesauce)
1 can of pumpkin
Honey
Milk

Mix it all together and put in into a greased frying pan. Then I apply a heavy dusting of cinnamon, completely covering the top.

Cook for about 40 minutes

Hear! We Go Again

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

On 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…

Downloads!
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.

     
      

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.

Somebody SCREAM!

Let’s Rock. It’s Time to Dime.

Sanford (The Alley), Tampa (Skippers), Jammin’ Jambalaya Cajun Crawfish Jamboree at the one and only Florabama, then the Northeast and Midwest.  Here’s the skinny on where we gonna be at when

Green Papaya Salad

1 small green papaya
2/3 cup roasted peanuts
2 tomatoes, cut up
4 cloves of garlic mashed and minced
Fresh cilantro chopped
2 hot peppers julienne
2 Tbs Liquid Summer Hot Sauce (or more)

DRESSING:

2 Tbsp. fish sauce
Juice of two limes

Shred the Papaya with a grater
Crush the garlic and tomatoes
Mix all ingredients
Add dressing
Let it all marry for an hour or more

Skipper’s Smokehouse

Lonnie Mack called Skipper’s “The club that washed ashore”.  Now celebrating 32 smokin’ years, this venerable Tampa Bay landmark  has grown from a small smokehouse takeout operation with a casual Sunday jam to a full-service restaurant and much-loved purveyor of world-class music. The architecture is a smorgasbord of “cracker” and islandy-Key West styles with overturned boats, wooden walkways, large murals dot the landscape while artfully rusted walls contain the sounds of revelry. In the Oyster Bar, a vintage moonshine still hangs over the bar.

Raw oysters, smoked mullet, gator tail, fish dip, beer boiled shrimp, black beans and rice, deviled crab, conch fritters, fried okra,  and key lime pie, gives this place a real Florida feel. The list of performers who have played Skipper’s is a who’s who of  music. And the dance floor is always…interpretive. We will be back to Skipper’s once more on Saturday, April 4th for your dining and dancing pleasure. Y’all come on down to Tampa, ya hear?!

 

Planet Gumbo

New Years Eve 1989, I made gumbo on stage for the first time at a little place north of Tampa. 190,000 bowls of gumbo later, here we are. WOW!  What a feeling. Servin up the gumbo night after night got me thinkin that there’s got to be a way to put some of this energy back into the community. So 10 years ago, I discovered Planet Gumbo. A super cool place to dwell. Now I live on Planet Gumbo. I have always liked to share. However on Planet Gumbo, sharing is a way of life.  Now when we’re out on the road with a day off, we take the gumbo show to a homeless shelter or a soup kitchen. We have shared a meal and  some uplifting music with good people in shelters all over the country. And the good people have shared their stories with us.

Please share this story with your friends in your social networks.  And follow us on Planet Gumbo’s Facebook page.

The Bad Santa Tour, Win Liquid Summer, Sauce Boss Swag Store, Sweet Potato Oranges, Hunan Chinese Restaurant,

White Mountain Blues Fest 2012

It’s that time again. December is hitting me from behind. Hard to believe another year has passed. But we have one more tour before we bid 2012 adieu.  We will be hitting all our old haunts on this tour. Here’s the scoop on our Baaaad Santa Tour.

Win a case of Liquid Summer Hot Sauce.
Here’s how to do it. Go to the Sauce Boss Facebook page and “Like” it.  Post your guess as to what my best recipe of the year is. If you are the first to guess it correctly, you will receive a case of Liquid Summer in time to stuff yer stocking. Contest ends Sunday, Dec. 2, 2012 at 11:59 pm EST.

Now’s the perfect time to do yer holiday shopping at the Sauce Boss Store. Hot Sauce–you know you need a case of sauce for the holidaze. CDs– have you gotten “Live at the Green Parrot” yet? It’s live, live, live!  Check this deal out:   Your choice:  Any CD and any two bottles of sauce only $20.

Cornbread stuffing and  Sweet Potato Oranges

My Grandmother used to make these sweet potatoes in oranges. She would put a marshmallow on top of each of them and bake em.  This is my own version of “Mimi’s Sweet Potato Oranges”.

3 large sweet Potatoes
6 oranges
6 oz. soft tofu
Dash of each: Cinnamon, Allspice, Cloves
3 tbls maple syrup
Bake or wave the potatoes. Cut the oranges in half and juice them. Drink all but 1/2 cup of the juice. Mash the juice with the rest of the ingredients, and put the mixture in the orange shells. Bake at 350 degrees for 15 or 20 minutes.

Hunan Chinese Restaurant
386-328-0222 10 Eastgate Square Hwy 17 South East Palatka, FL 32131 Mon–Thurs: 11 am-9:30 pm Fri-Sat: 11am-10:30 pm Sun: 12 pm-9pm Lunch Special – 11 am-3 pm

Here’s a good one. I love it when I find a modest, out of the way place with true artisans doing what they love to do, and doing it soooo well. Our server, Linda was super attentive, and perfectly capable of making sure that our “special” dietary needs were met. Every dish from the kitchen was top notch and the portions were grand. Steamed dumplings. At most restaurants ya get six little teasers. I guess that’s why they call em appetizers. But at Hunan, there’s enough to fill up two people, never mind the entree. Every dish we had was more than enough. And the whole vibe and attitude was one of facilitating a great meal. It’s the difference between having a job, and doing your life’s work. The work that you were meant to do. The work that make’s you happy and prosperous in riches beyond money. Thank you Linda and you able partner in the kitchen for making our meal, our evening, and our lives better.

Special Meeting of the Minds Edition: Your key west Survival Kit.

OK, I hope all you parrotheads are ready to PARTY at the Parrot. We are coming to get ya. Here’s a little laid back post for all y’all. We are gearing up for the meeting of the minds. Making our way down through Florida and ending up in key west. So why don’t y’all come on down and join us. We hit Sanford, Sebastian,  and Delray Beach, with Planet Gumbo gigs in Lake Worth and Miami. Then on to the Green Parrot. Here’s the skinny on the gigs.

The perfect pick me up is the Liquid Summer Bloody Mary. No time to feel hung over when you have “minds” to meet.

LIQUID SUMMER MAKES THE BEST BLOODY MARY…EVER!
1 cup V-8
1 teaspoon LIQUID SUMMER HOT SAUCE
1 teaspoon Horseradish
Dash of celery salt
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
A couple shots of vodka
Mix ingredients together and pour into a glass of ice.
Fresh stalk of celery and olives

 

Show your sauciness with the Sauce Boss chef hat. The perfect attire for the food filled fun to be had in key west, or how bout Saturday nite in the boudoir. Just wear the hat with nothing else. It is guaranteed.  We are holding a bunch of them for key west shows. If you can’t make the show, buy em at the Sauce Boss Store.

After a night of heavy meeting of minds, the place to go is Sandy’s Cafe. Amazing cuban sandwiches, and my favorite, the media noche. Scrumpdillieshish!
1026 White Street  Key West, FL 33040 (305) 295-0159

FLORIDA… I LOVE IT. POTATO CRUST QUICHE, APPLE VALLEY DELI.

CONCERT SCHEDULE
Marco Island, Tampa, Steinhatchee, Panama City, Destin, Pensacola, Naples.
Not a bad place to be in February. We will be crisscrossing back and forth around and through Florida for the next couple of months.  You guys have got to check out what’s up with the Ingredients.  I have stirred my band up to a frenzy, grilled em like grouper, tossed em like salad, sautéed em like peppers and onions, BBQed  em like pork chops, fried em like chicken, whipped em into shape like a mile high meringue on top of  a lemon pie. All for the perfect gumbo blues.

Potato Crust Quiche

1 large potato
8 eggs beaten
1 onion chopped
1/2 lb crumbled feta cheese
2 apples diced
1 quonk fresh spinach lightly steamed & drained
Cut thin rounds of potato.  Line an lightly-oiled pie pan with the slices of potato, and bake for 10 minutes at 400 degrees.  Saute the onions. Mix the remaining  ingredients. Pour them into the pan and bake at 400 for 10 minutes.  Turn down to 350 for another 20 or so.  Splash with Liquid Summer Hot Sauce.

APPLE VALLEY MARKET
228 Main St. Lander, WY 82520    307-332-5536
We came in for lunch at this grocery/café in Lander, Wyoming, and had a great time with the folks there.  Homemade is the operative term.  Nestled between the emporiums and trail shops in the charming downtown of Lander, the Apple Valley Market hits the spot. The menu proclaims, “Lunch! Fill that belly.”  And that’s what they do. “$6.00 per lunch.  All soups served with homemade bread. Sandwiches made on homemade bread.” So after I’m almost done with my vegetable soup, the baker of the bread comes out and says,  “Y’all want some more bread?” Sure! Bring it on. Pipin hot, right out of the oven. Son!  Couple o soups, couple o salads, a veggie wrap and a special is the whole menu. The grocery features healthful stuff, local homegrown produce, and some of the most gorgeous pies I have ever seen. I got some local plums. Delicious. The guys running the place are nice as they can be.  You can tell that they love Lander, Wyoming.  No wonder.  ALL the inhabitants of Lander love the place.  I got so happy that I went next door and bought me a banjo.

HAPPY 2011, Orlando, key west, Bill Wharton Special, Grilled Eggplant, Pepe’s Cafe

HAPPY NEW YEAR EVERYBODY!

Sauce Boss Returns To Margaritaville (Photo: Rick Zimmer)

Orlando and key west should start the new year out with a bang.
Y’all come on down south for a good time in the sun. Here’s where we’ll be.

Make plans now to attend Planet Gumbo’s Annual Benefit at the American Legion at Lake Ella in Tallahassee FL on Saturday February 5th.  Sauce Boss Gumbo extravanganza with a silent auction of donated treasures.

PHOTO JIM MCKINLEY

WHAT A COOL GUITAR!
People ask me all the time about my guitar.  “Who makes that silver guitar?”  Here’s the story.  The guitar is a “Bill Wharton Special”.  It’s made by a friend of mine, an English gentleman,  who lives in Paris.  He hand crafts resophonic instruments.  His name is Mike Lewis, and he is truly gifted. You can see all of his models at his website, http://www.fineresophonic.com.  One of his clients is Eric Clapton.  The “Special” has been an integral part of my sound, standing up to a rocking band, delivering a huge slathering of BBQed slide, night after night. Never complaining,  always there, like a trusty hound dog, only better.  Thanks, Mike. I’m spoiled rotten.

GRILLED EGGPLANT WITH HOT & HEAVY PEACH SAUCE
Hot n Heavy Peach Sauce is the perfect marinade/BBQ sauce. If you haven’t tried it, you have led a sheltered and deprived childhood. So… Come on, kids!  Slather up yer eggplant and get cookin! This is unbelievably good.  Just slice the eggplant, dip it in the peach sauce and throw it on the grill.  Whoooooee!  ORDER HERE

OK.  If you have read this far, you obviously are willing to take a little “Sauce Boss Diversion”.  What I want to know is, while reading my last blog, did you  actually try to sing my mullet gizzard rant to the tune of “My Favorite Things”? Please let me know at boss@sauceboss.com.

Pepe’s Cafe 806 Caroline St. Key West, Florida 33040 (305) 294-7192
While you’re in key west, you need to stop by Pepe’s Cafe for a great meal.  These guys have got it goin on. Casual, down home, and classy at the same time is a winning combination, and that’s the modus operandi at this little cafe on Caroline St.  The sign proudly proclaims, “Under Old Management”.  From the bar to the entire menu, only top shelf ingredients are used.  They have great seafood, an awesome veggie plate. and if you are a serious carnivore, you might try the Steak smothered in Pork Chops. Every Thursday is Thanksgiving with turkey and dressing. Every Sunday is BBQ day. Nothing tops the BBQ ribs, slathered with Liquid Summer Hot Sauce, which you can find on every table at Pepe’s.  Here’s Julie Bowland, hangin at Pepe’s, augmenting her breakfast with Liquid Summer Hot Sauce. Incidentally, the breakfast at Pepe’s is da BOMB. By far the best breakfast on the island:>)

Is that coffee in that mug?

Back in Florida One More Time, Basil Harvest, Chorizo, Yellowstone Vacation pics, And a Great Big THANK YOU!

Home Sweet Home!

Pensacola Beach, key west, Delray Beach, Green Cove Springs, Deland,
Ft. Lauderdale.
Here’s the low down on the hoe down.

THANK ALL Y’ALL FOR THE GOOD VIBES!
I have received  hundreds and hundreds of well wishing phone calls, letters, cards, emails, prayers, good vibes, and posts on my guestbook and Facebook pages. I had a good run, and I was resigned to whatever would be, but I guess I have a few more strings to bend, a few more songs to sing, a few more mouths to feed, and a few more souls to fill with the spirit of brotherhood. I will see y’all somewhere down the road.

HEART ATTACK SPECIAL
The song “I Broke My Heart” written after my first heart attack in 2003 appears on my “Come and Get” It CD.  You can get a copy for $5 from now until December 1st, or you can get a copy free with every case of Liquid Summer (any flavor or mixed) until then too.  Bout time to think about your holiday gifts.

We recently took a trip to Yellowstone to commune with nature and do some hiking.  Here’s some highlights on Facebook.

Time to harvest the herbs.  Here’s my Basil.

Freeze the leaves in little bags and have basil through the cold months

Chorizo
1 Page Avenue Asheville, North Carolina 28801 (828) 350-1332
Asheville, North Carolina has been called the Paris of the South. You get the vibe hanging out at the Biltmore Mansion where Granny Clampett meets Marie Antoinette. The folks up near Mount Pisgah have perpetuated a somewhat sophisticated, albeit rough-hewn sensibility over the years that makes for some fine grazing around lunchtime. Organic veghead bill of fare is typical, and the charming little downtown is vibrant with artisan shops selling exotic chocolates, doggie treats, antiques, and hand made belt buckles.  The craftsmen share the sidewalk with color seekers, banjo buskers, and hillbilly rastas.  All in all, a colorful place to hang.

Hector Diaz is from the Dominican Republic.  He came to the US as a young boy, and worked in restaurants from a very early age.  He worked his way up from the bottom, and became a chef.  All of his clients said, “You need to open your own place.”  So Hector made them an offer they could not refuse.  He asked for $100 from all his friends.  He started a restaurant, and every one who gave him money was reimbursed in food. Hector Diaz is not just a regular chef.  He’s a creative and innovative artist who has perfected a Pan Latin cuisine all his own.  Local, natural chicken and pork, natural Angus beef, and organic eggs, assures that all ingredients are top notch. He makes his own bacon, sausage, and chorizo by hand.  He cures and smokes the salmon.  He makes his own habanero pepper sauce.  I like dis guy. The ever changing menu is breakfast and lunch with Senor Diaz’s fresh, savory, style. Killer salsa, great hot sauce, and wood fired organic tortillas are three things rarely available in restaurants, but all three in one place?  I’m ready to order.

NC, FL, SC, PA, and NY, National TV Appearance, Soong Thai

TRAVELING!

This tour takes us all around the East in a few days.  Sometimes, that’s the way she goes. Here’s where we are going.

SAUCE BOSS LYRICS AVAILABLE
I’ve had some inquires about the lyrics of my songs.  Over the years, a lot of singers/bands have covered the Sauce Boss.  I’m always glad to hear a different version of my tunes.  So now you can access the lyrics from four of my albums.
Here’s the link.

SAUCE BOSS TO BE ON NATIONAL PUBLIC TELEVISION
The nationally syndicated show, “My Generation” will feature the Sauce Boss.  The program sent a crew to St. Louis to film eight hours of performance and interviews with Bill Wharton and his band.  Stay tuned for air times.

NOW IS THE TIME OF YEAR TO START THINKING ABOUT ORDERING CASES of Liquid Summer Hot Sauce or our new Peach Sauce. It’s a great way to share the love.

THAI SOONG 9448 COLONIAL DRIVE, ORLANDO, FL 34761    407-822-8200

I have eaten a lot of Thai food.  I’m a spicy guy. And there’s none spicier than your Great, Great Grandma from Thailand.  Whooooeee! Deeze guys will light you up!

So when I found Soong Thai, right off the Sunshine State Parkway, right on the way to south Florida, right at supper time, with a frightful hunger for a HOT meal, I was in heaven. Truly a great restaurant.  Not too pricey, but with an attention to detail which guarantees every dish is it’s own dining experience.  Here’s their description of their restaurant: “At Soong Thai, we take great care in preparing cuisine handed down for centuries, adjusted to today’s tastes and served in an authentic manner.”

I believe em. I had to try the frog legs. My friend Jeffrey Clements said, “If I had to choose my last meal, the Soong Thai frog legs would be it”. And, believe me, my friend Jeffrey knows his food. Pad Thai as light and flavorful as I have ever had.  Tom Kai Gai Soup. Yumm. I also tried the “Amazing Eggplant”.  Made me stupid. I kept saying, “Amazing! Amazing! Amazing!”  Hence the name.

Fried eggplant, over a bed of steamed broccoli, in a big puddle of spicy peanut sauce. Garnished with green onions and red peppers. And more glistening peanut sauce dribbled over the top.  “Over the top” is the operative term here.  The dumplings are sublime. I’m looking forward to my next trip south.
Lunch: Monday – Friday – 11:30 AM to 3:00
Dinner: Monday – Saturday – 4 to 10, Sunday – 4 to 9

Kill Me Now

Check out this link.  How bout B.B. King and T Bone Walker together on B.B.s 42nd birthday.  1967 Monterey  Jazz Festival.  http://www.jazzonthetube.com/page/378.html

SOUTH FLORIDA/MIDWEST TOUR, FLORIDITA, AND LIQUID SUMMER BLOODY MARY

WOW! What a tour.  Here I am in Ottawa, jamming with the Voices of the Wetlands. From the left to right, Cyril Neville, Sauce Boss, Tab Benoit, Johnny Sansone, Marsha Ball, and Anders Osborne. Lighting it up!  Thanks to all on this tour, Scott Sterling at the Dinosaur BBQ, Mark Monahan and everyone at the Ottawa Bluesfest, the great folks from the Cape Fear Blues Cruise, Daughter Mary who put us up at her country estate, the Washington DC Parrot Heads, for their generous benefit for Planet Gumbo, And the Big Owl Tiki Bar on the Maryland Shore for an unforgettable afternoon adventure.

Now its off to Miami, Key Largo, and the Midwest for another killer adventure. HERE’S THE SCHEDULE

HOT N HEAVY AIRPLAY
Sirius Radio’s Bluesville channel has been playing “Marquis de Swamp” a whole lot.  Justin’s mom said she heard it four times one day.  Keep it rolling. Here’s the link to request yer fave Sauce Boss tunes.

EL FLORIDITA SEAFOOD RESTAURANT
13501 S.W. 136 STREET MIAMI, FL 305-233-7575
8399 S.W. 40 STREET MIAMI, FL 305-221-1511

YUUUUUUUUUMMMMMMMM!

A real find, a people’s restaurant, none of that Miami glitz. Just great fresh seafood, superior service, fabulous prices, and unpretentious friendly vibe.  This is what I’ve been looking for.  These folks are really proud of what they do, and there is an esprit that’s evident the moment you walk in the door.  It’s the Old World reverence for sustinance. The rice is light and fluffy, the whole grilled snapper is two pounds of marinated bliss.  Five kinds of Paella share the menu with varied preparations of seafood and home made pasta. A surprising $12 bottle of Napa Valley cab blew my mind.  Ten minutes after opening, it mellowed down into a smooth finish.  Breakfast  with dynamite café con leche included starts at $2.99, and it’s served all day long. Try that at Starbuck’s.

A Refreshing Liquid Summer Bloody Mary

LIQUID SUMMER MAKES THE BEST BLOODY MARY…EVER!
1 cup V-8
1 teaspoon LIQUID SUMMER HOT SAUCE
1 teaspoon Horseradish
Dash of celery salt
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
A couple shots of vodka
Mix ingredients together and pour into a glass of ice.
Fresh stalk of celery and olives

Back to Canada, Valentina’s Italian Restaurant, and Hot N Heavy Peach BBQ

LET THE GOOD TIMES ROLL!
Rochester, Ottawa Bluesfest, Blues Cruise  in North Carolina, Virgina, Maryland, then a couple of weeks in Florida

PLANET GUMBO RECEIVES GRANT FROM THE PUFFIN FOUNDATION
This is Planet Gumbo’s first foundation grant and will be going to help cover the costs of one of our Planet Gumbo Shelter shows.  Many thanks to the Puffin Foundation.  If you are interested in sponsoring one of our shelter shows, please email to info@planetgumbo.org for more information.  You can also make a tax deductible donation to 501 c3 Planet Gumbo at the Planet Gumbo Website or through Causes on Facebook.

HOT N HEAVY PEACH BBQ
“Summer’s here and the time is right for dancing in the street.”  This recipe will have your taste buds dancing  like Martha and the Vandellas. Based on my granddaddy’s recipe for Carolina BBQ Hash.

AND SPEAKING OF HOT AND HEAVY . . . we have a special at our Sauce Boss Store.  A 12 ounce bottle of Hot n Heavy Peach Sauce, along with a “Hot n Heavy” CD for only $19 plus shipping.  Get yours today. Limited time only.

1 Lb. beef chuck roast
2 Lb. goat shoulder steak
3 Lb. pork boneless Boston butt
¼ cup vinegar
3 Tbs. honey
1 bottle of Hot N Heavy Peach 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 water. Add vinegar and honey.  Cook it down till the juice is almost all gone. Add the Hot N Heavy Peach Sauce.   Serve on a bun with a big slice of onion.

VALENTINA’S ITALIAN RESTAURANT
956 ST. AVE. RAHWAY, NJ 07065 732-381-4477
Here’s a restaurant for a casual, laid back dinner.  Located about a half hour south of the City, just off the NJ Turnpike. We were hongry, hongry after an afternoon show, so we took a detour off the pike to find some authentic Italian cuisine.  Boy, did we find it! Classic family owned and operated, they make the food like in the Old Country.

One of the specialties from an ample menu is organic penne pasta.  Seafood galore, (raw or cooked), steak, veal, ribs, lamb chops, chicken, and traditional Italian specialties all give you plenty of choices for your evening of dining. Fast food it’s not. Good food it is.  I had the Pork Osso Bucco, a small ham with a mushroom brown sauce over pasta. Falling off the bone. The ricotta cheesecake is the best I ever had.

Pork Osso Bucco

It’s so very satisfying to spend a couple of hours with a family of cooks who are truly proud of what they do and who don’t mind taking the time to make it all top notch. Congratulations to the Valentinas for doing it right.
Mon. to Thur. 11 am to 10 pm
Fri. and Sat. 11 am to 11 pm
Sun. 12 to 9 pm

DANNY GATTON AND BUDDY EMMONDS
Once in a while you see someone playing the guitar and you say to yourself. “I’ve never seen any one do that on a guitar. These “gifts” from the masters are few and far between these days.  However, this video of Danny Gatton and Buddy Emmons jamming was one of those times for me.

Florida Gigs, Smoked Chicken Soup, and Aunt Bea’s Cafe

What A State. I Love Florida

Tallahassee, Destin, Pensacola , Tampa, Floral City, Gainesville, Delray Beach, Green Cove Springs, Port St Joe

After a smokin’ tour of the North East, we’re back home in Fla.  It’s time to chill in the cool waters of a grotto spring. Have a sip of a refreshing beverage and  get together with friends

Need the new “Hot N Heavy”  CD? Hot Sauce?  T Shirt?  How bout vintage Sauce Boss LP still in the wrapper?  GET IT HERE!

Potato Onion Soup With Smoked Chicken
4 medium potatoes peeled and diced
3 onions, peeled and diced
1 smoked chicken breast diced
1 quart water
1 cup almond milk
2 Tbs butter
½ cup parsley chopped
Salt and pepper to taste

Put potatoes, onion and chicken in a pot and boil for 30 minutes
Mash the potatoes in the soup pot and add milk, salt and pepper
Add butter and parsley just before serving

AUNT BEA’S CAFÉ AND OTIS CAMPBELL’S BAR AND GRILL
111-113 BROADWAY STREET   WEST BURLINGTON, IOWA 52655   319-752-2696

In a word – Americana. In the 60s, it was high tech, state of the art, Americana.  From 1960 to 1968, every week, America tuned in to see what Sheriff Andy Taylor was up to.  248 episodes indelibly etched upon the psyche of millions of people, smack dab in the middle of television’s heyday. The Andy Griffith Show was hokiest, yet possibly the coolest ensemble of TV characters, ever assembled.  Plus, when you have the Dillards for the house band and Clarence White dropping in for a tune, you’re doing something right.

So it’s no wonder you can find homage to Andy, and Opie, Barney, and Aunt Bea scattered all over the place.  But to find Aunt Bea’s Café in West Burlington, Iowa was a surprise to me.  And if that ain’t enough, and it sure ought to be, Otis Campbell’s Bar and Grill is right next door!  Don’t adjust your set. Whoa! Somebody’s messin with the horizontal around here.

When you walk into Aunt Bea’s, you almost expect to see Floyd or Howard munching on a fried chicken leg.  Classic home cooking made with fresh ingredients, augmented with a healthy salad attitude makes Aunt Bea’s a welcome change of pace, from the “Truck Stop Glop” that you find on the road.  I had the spinach salad.  Highly recommended.

Yep, you pick from “Gomer’s Starters”, “Howard’s Hoagies”, “Sara’s Salads”, or “Aunt Bea’s Finest Dinners” for your dining pleasure.  Breakfast is served all day, and if it’s five o’clock somewhere, step next door for a drink and an “Otis Overnighter”.  A pizza with Pepperoni, hamburger, sausage, green peppers, mushrooms, and, “Plenty of Cheese”.   Those farmers out in the mid-west love their cheese.  I never heard of putting sauerkraut on pizza, however, you can have it at Otis’.  The good news is, they deliver. From 10:30 am – 2 pm, 4:30 – 10 pm seven days a week.

GET YER HOT N HEAVY RIGHT HERE, SPANISH TORTA, AND, STUFFED CABBAGE ALSO! WHAT NEXT?!!!!?

IF YOU HAVEN’T GOTTEN “HOT ‘N HEAVY”  YET, CLICK HERE!

What next for the Traveling GumboShow?  Toledo, Harrisburg, Leesburg, Charleston, Fayetteville, key west, Spartanburg, Knoxville, and Palatka.
Hear is the Concert Listing.

SAUCE BOSS TORTA LORRAINE  (GLUTEN FREE)

Spanish Torta Meets French Quiche Lorraine

The Torta is an egg and potato breakfast/lunch dish.  You find it in train stations and walkups all over Spain.  It’s a hearty, on the go, kind of fast food.  Quiche Lorraine is the French version.  I have combined the two with a potato crust making it gluten free.
4 strips of bacon
1 medium onion chopped
¼ pound cheese grated
2 raw potatoes
Left over baked or mashed potatoes
8 eggs
3 to 4 Tbs Liquid Summer Hot Sauce
Oven at 400 degrees
Cut the raw potatoes in very thin rounds
Grease a pie pan and line it with the potato thins
Put the potato crust in the hot oven for 10 minutes
Fry the bacon, and chop it up
Use a little bit of the grease to sauté the onion
Beat the eggs and Liquid Summer Hot Sauce
Pour half of the eggs over the potato crust
Put down a layer of the mashed potatoes
Add layers of onion, cheese, and bacon
Pour remainder of the eggs over the top.
Bake until the eggs are done.

PIRAMIDA PIEROGI GRILL
1535 GULF TO BAY BLVD. CLEARWATER, FL  727-216-3055

Stuffed Cabbage and Potatoes - Ultimate Comfort Food

Piramida is pyramid in the Polish language.  The name in this instance is a vestige from when they first opened.  Originally, the owner, Marek Pietryniak, featured Polish and Middle Eastern food.  The décor is heavily influenced by ancient Egyptian art. Marek had eighteen months to wait for county and city permits to be approved, so he spent that time dabbling – carving hieroglyphics, a beautiful chestnut bar, salt and pepper shakers, lamps, napkin holders, single handedly customizing the restaurant, lending his personal touch to everything.  He commissioned a life-sized statue of a pharaoh bearing his own likeness.  After all this, he decided to pare down the menu, so all that’s left of the Mid East cuisine is the Greek salad.  However, The salad is scrumptious, and the Polish stuff is great.  I recommend a very garlicky chicken soup.  And of course the homemade Perogi are fabulous.  I tried the stuffed cabbage rolls – nice and light with rice, beef, and pork, stuffed in a cabbage leaf and covered with tomato sauce.  YUMM! Full bar includes Polish beer.  The Eastern European chefs have got it goin on for comfort food. Come on with the Goulash, y’all.

HOT N HEAVY CD AND PEACH SAUCE

HOT N HEAVY TOUR SCHEDULE

“Hot N Heavy” is HERE! ACT NOW! The new CD is out along with the new Hot N Heavy Peach Sauce.

Hot N Heavy is the eleventh CD from the Sauce Boss,  featuring his own swampy slide guitar blues. Drummer Justin Headley, and tag team bass players, Robert “Freightrain” Parker, and David “Biscuit” Miller provide a slammin’ bottom, making this album, by far, the heaviest yet.  Biscuit Miller has played with Lonnie Brooks for decades.  Freightrain did a long stint with Florida Harp icon, Rock Bottom.

The “Marquis de Swamp” says “Welcome to my habitat” over a sonaral bed of frogs, bugs, and who knows what crawled out of the swamp for this noir party. Wharton threw caution out the window with this album, as “Get Naked and Surf” suggests. Is “Lonesome Rider” a mid life crisis, or just a fond remembrance of one of his long motorcycle odysseys?

“That’s How It Feels” walks homeless streets, with the singer walking down the dark alleys of existence. Then “Gonna Be All Right” throws it right in the face of despair and shines a light over it all. “Don’t Know How To Tell You” mellows down into a smooth groove like coming home to Mama.

The title cut is a salacious double entendre with a raucous back beat suitable for lap dancing. Peppered in amongst the songs are grooves of the gumbo. “Okra”, “Andoulle”, “Hot Sauce”, “Chicken In The Gumbo” give the whole proceedings spice and contrast.

After serving free gumbo to over 165,000 hungry fans, after playing and cooking in homeless shelters all over the country, after twenty years on the road, the Sauce Boss is going for it. Blues/ rock/ gospel/ surf / zydeco/ swamp/ funk in a blender. It’s a mess o’ fun.

And if you are a radio DJ that has not yet received your copy of “Hot n Heavy”  send an email to info@sauceboss.com and we will send one right to you. Please send playlists there too.  We are happy to be getting great response for the CD from radio stations from Italy to France to Belgium and all over the US.

For those of you listeners who listen to one of the 103 radio stations airing nationally syndicated “Blues Deluxe”: one of “Hot n Heavy’s” song’s “Gonna Be All Right” will be on this week’s (March 21-27) show.  And help us get more airplay by calling your local blues and roots music radio show and request songs from “Hot n Heavy”.

HOT N HEAVY PEACH SAUCE
A few years ago we market-tested a sauce we called “Hot Q”. We have just recently tweaked the recipe and the packaging, and we are now releasing a fresh, new improved batch for all y’all. Everyone who had tried it is going crazy over it. Hot N Heavy Peach Sauce is the latest creation from the kitchen of Bill “Sauce Boss” Wharton. Although it is a great sauce for BBQ, its other applications are many. It can be used in soups, it can be a topping for seafood, pork, chicken, beef or beans and rice. It’s a refreshing salad dressing – sweet and tangy for stir-fry, and for dipping, it rivals Ketchup. Hot N Heavy Peach Sauce should not be over cooked because the peaches are so delicate, however it works great in a crock pot with chicken, or pork. For BBQ, wait until the meat is almost done to glaze it. Try chicken and ribs for an incredible edible, or even tofu. YUMMM!!!

Here’s a couple of recipes for Hot N Heavy Peach Sauce.

Jeanie Thompson’s recipe is simple.
Throw 4 chicken breasts in a crock pot.
Cover em up with Hot N Heavy Peach Sauce.
Turn it on and go to work.
When you get home, it’s ready.

Hot N Heavy Broiled Mullet
Ah yes, the much maligned mullet. The Florida Seafood Assoc. tried to change the name to “Lisa” a few years ago to improve its image. “Trash fish” it’s called, but to its critics, I say this.   There’s nothing better than fresh caught mullet.   Here’s an easy, delicious, and so much fun, Sauce Boss recipe for fresh mullet with Hot N Heavy Peach Sauce slurped all over it.

Jus take yer mullet, son, and grease it up good with olive oil, , and throw it in the broiler. When it feels so good , it might explode, when the fish is almost ready to pop, when yer done doin what yer doin, slosh the Hot N Heavy all over it and stick it in one more time. I bet bet it only takes a minute to finish the job.  Feels so good. Rompin time guaranteed!

AND WE ARE PROUD TO ANNOUNCE OUR NEW SAUCE BOSS STORE !! GET ALL YOUR SAUCE BOSS PRODUCTS HERE At our new store, you now buy one bottle of sauce or a bunch. We also have several new package deals, with CDs and sauce, including a special deal on the new CD and one bottle of peach sauce. Be sure to check out all the specials we have. And if you have been wanting a Sauce Boss t-shirt, we have those too.

CD Release Parties, Grouper Amandine a la Sauce Boss, AND…the World’s Best Chili Dog (maybe)

That’s right! Hot N Heavy is coming soon. If you want to be one of the first to get yours, you can pre-order it at our new SAUCE BOSS STORE. You can also pre-order our newest sauce: Hot and Heavy Peach Sauce. We have the recipe for a good time DOWN.  Yer not gonna believe how gooood this stuff is.  Our official release is March 23rd, but for our special  friends, we’re sneaking a few discs and bottles for early release parties.  Here’s where we will be in the next few weeks. Tallahassee, Gainesville, Jacksonville, Pensacola, Pelham GA, Coral Gables, and Melbourne.If you can’t make any of our Florida  and Georgia shows, you can listen to a live Sauce Boss show this Saturday night (3/6/10) at the BBC (that’s the Bradfordville Blues Club). Hank 99 FM is going to be broadcasting it live over the air and on the internet from 10:00pm to 11:30 pm.

Grouper Amandine a la Sauce Boss
1 pound grouper filet
4 Tbs olive oil
1/2  pound almonds chopped
2 Tbs mustard
2 Tbs Liquid Summer Hot Sauce
1 Tbs honey
Grease a cast iron frying pan with half of the olive oil
Slop the fish around on both sides coating it with the oil
Bake at 350 degrees
Mix remaining ingredients
When the fish is almost done, put the almond mixture on top of the fish and finish it off in the oven.
Serve with lemon

LAFAYETTE CONEY ISLAND
118 W Lafayette Blvd  Detroit, MI 48226 (313) 964-8198

“Coney Island hot dog (also Coney Dog or Coney) refers to a hot dog made of beef with casing, topped with an all meat chili, diced onion and yellow mustard.  The variety is a fixture in Detroit Michigan, served there and in the “heartland” states of the American Midwest.  Despite the name, the preparation style has little direct association with Coney Island itself beyond recognition of the birthplace of the original hot dog… Coney Islands generally offer a choice of either Flint or Detroit style coney dogs.  Flint style is characterized by a dry chili more similar to ground beef than chili, while Detroit style is more soupy, heavy with chili and cumin powders.” So says the oracle, Wikipedia.

Late Nite Coney Customers

There is a debate raging as to which style and indeed, which Coney Island restaurant is the best.  In 1917, Gust Keros and his brother established the American Coney Island in Detroit.  Soon after they opened, an argument ensued, and they split the restaurant, starting a culinary feud which has lasted  the better part of a century. To this day, the Lafayette Coney Island and The American Coney Island stand in resolute defiance of one another, right next door, dishing out what each considers the best chili dog in the world.

I have eaten the Flint and  Detroit varieties, and I must say the slop, goop, mish mash, hot dawg soup of Detroit has my vote.  It’s like playin slide guitar.  You don’t want it to be too clean, to clear, too pristine. You need the proper amount of extortion in the amp. You want slop. You want the notes to blend together, like cane syrup and butter on a big stack of hoe cakes.  It’s this blending that galvanizes the rich overtones. Pure sound.  So it is with coney dogs.  I mean it’s three in the morning after a balls to the walls jamming set at the Greektown Casino.  Any body want a salad?  I don’t think so.

Couple o' coney dogs

Mardi Gras in Florida, Pennsylvania, New York, and Michigan. Fish Market Restaurants, Fresh Oysters, and a Veggie Plate

LAISSEZ LES BON TEMPS ROULEZ!
Join us for Mardi Gras in Orlando, Steinhatchee, Sharon, PA, Buffalo, NY, and Upper Michigan.
Here’s the schedule.

THE FISH MARKET
3150 E. EL CAMINO RD. PALO ALTO, CA   650-493-8862
The Fish Market is a chain of seven restaurants in California and Arizona.  They are actually markets where you can buy fresh seafood to cook at home, or you can sit and dine in the restaurant.  This is a Cali style restaurant, with sushi, oysters, smoked and mesquite grilled fish, salads, and a selection of California wines.  It’s not your down home, funky, best kept secret kind of place, however it is fresh, good quality seafood. Stop in the market after you chow down on Dungeness Crabs, and take home some Smoked Wild Alaskan King Salmon.

APALACHICOLA OYSTERS, A REAL BARGAIN IN THE FL PANHANDLE

For a more down home approach to the fish market/restaurant approach, try The Oyster Bar Seafood Shack in Blountstown, Florida.  A welcome change from most fish houses, there’s no fried food. Everything is grilled, smoked, steamed, or raw. And the price difference is great. Instead of around $12 for six raw oysters in California, try $9 for a dozen in Florida. The Seafood Shack is truly a family operation. The mother in law of the owner makes the homemade desserts.
20003 Central Ave. West.  Blountstown, FL 32424       850-647-1250

OR…for the best kept secret in the Florida Keys, try the Shrimp Shack on Stock Island.  The review of my friend, Ray’s place soon come.

VEGGIE PLATE WITH SQUASH CASSEROLE

Don’t you think it’s time to just cook up a bunch of veggies for dinner.  Man, that makes me feel all right!  Here’s my veggie plate with chard, potatoes, squash casserole, fresh sliced tomatoes, and green beans.  Yummm!

SQUASH CASSEROLE

2 cups yellow squash, sliced
1 cup onion, diced
2 cups bread crumbs

1/4 cup butter

Medium white sauce (2 tbs butter, 2 tbs flour, and one cup of milk)

Saute squash and onion in part of the butter

Mix with white sauce

Stir bread crumbs into the remaining hot butter

Put the squash mixture in a casserole dish with the bread crumbs on top

Bake for 20 minutes at 350 degrees

Of course you will want to dowse yer veggies with Liquid Summer Hot Sauce

Annual Holiday Tour of the Northeast, Sweet Potato Pecan Pie, Tacos Acapulco, Liquid Summer Collard Greens,

Sauce Boss and Michael Wheeler

Bayou’s Hot Hell Festival, New York City Homeless Shelter, Pittsburgh, and Dubois, PA, Rochester, Syracuse, and Buffalo. Come on!

GET YER HOLIDAY GIFTS RIGHT HERE!

Liquid Summer Hot Sauce,  Sauce Boss CDs, and “Recipes” CD rom Gift Box. You can find the perfect winter time presents guaranteed to heat up the coldest of nights.

SWEET POTATO PECAN PIE
Couple o very large sweet potatoes baked and scooped from the skins
3 eggs slightly beaten
1 cup cane syrup
12 oz. evaporated milk
1/2 of a nutmeg ground
½ tsp cinnamon
3 cups pecans
Beat the eggs and mix in all of the ingredients
Pour into two pies shells
Bake at 325 for 45 minutes
Turn the oven up to 400 for 15 minutes
Pull em out, cut em up, and stuff em in yer pie hole

TACOS ACAPULCO LUNCH TRUCK 678-891-7020  843-227-0001
It’s the American way.  Eating dinner standing up, or in your car, or in the middle of a parking lot. .  As you drive east through Blufton, South Carolina, there’s a lunch truck parked on the south side of the road with a large “Tacos Acapulco” painted on the side, and some serious tacos inside.  The beef taco is not ground beef.  No, it’s little pieces of marinated steak on a real tortilla.  The menu is small.  Some of the items are unavailable.  But for excellent tacos, you’d be hard pressed to beat em.  Self serve drinks iced down in the cooler include coconut juice.  A little piece of the real deal makes a welcome down home stop after the izod, buttoned-down, golf culture of Hilton Head Island.

CLICK ON THIS PHOTO AND CHECK OUT THE LIQUID SUMMER ON THEM COLLARDS

HOME MADE PEPPER SAUCE, BRAINS, VEGETABLE SOUP, AND THE CONTINUING SAGA OF THE SAUCE BOSS

AS THE SUMMER FADES INTO FALL, WE’RE COMING HOME TO TALLAHASSEE. 
HERE’S OUR  SCHEDULE

Check out the highlights of our Canadian odyssey. We had a GOOOOOOOOOOOOOOD time.

London, Ontario was a blast!

Sunset in Windsor, Ontario

The crowd in Windsor was hot to go!

Me and the Devil in Toronto

Then we all got religion

If any one who saw the show in Windsor got a movie or photos of the gumbo taking a tumble, please let us know.  We’d love to see em.

DAUGHTER MARY RECEIVED A STANDING OVATION AT THE TORONTO FILM FEST
Yep, at home in my spare time.  The Grammy winner (“Sam Cooke: Legend”) strikes again.  Here’s a link to the film “How Sweet the Sound”  she directed and produced about Joan Baez that airs October 14th on PBS as an American Masters specials.

VEGETABLE SOUP
Sometimes I just put a bunch of fresh vegetables in a pot, with a big splooge of Liquid Summer Hot Sauce and make some soup.

AL – AJAMI RESTAURANT
14633 W. WARREN AVE.
DEARBORN,  MI  48126          313-846-9343

Totally authentic Arabic Cuisine says it all.  Classic lamb dishes, baba ghanooj, hommous, grilled quail, fresh juices, beef tongue, grape leaves, seafood and steak, veal brains…BRAINS?  Sounds yucky, doesn’t it?  Well, actually it is.  This is once…maybe a first where I just couldn’t get it.  I am ready and willing to go native, to leave the beaten path, to venture where no man has gone, to eat about anything.  I have finally been stumped.  Veal brains did it.  Stopped me in my tracks.  Whoa, that’s weird.  I kept thinking about Hannibal the Canibal, sawing Ray Liotta’s skull and sauteing his brains.  Making a little to-go package for the plane.  Some stuff from Dean and Deluccas’s along with left over brains….yum, yum.  However, the lamb chops were great.  The baba ghanooj, smooth and silky, the hommous also, the falafel sublime,  and the portions are huge.  Too big to leave room for dessert.  Shame.  They look great.  And if yer into brains…

PEPPERS! PEPPERS! AND PEPPERS!

MAKE YOUR OWN PEPPER SAUCE

You can make sauce at home.  Take those used Liquid Summer Pepper Sauce bottles, cut up some hot peppers and put em in the bottles.  Pour boiling vinegar over the peppers.  Let it sit for a week or two, and then slosh it all over yer collards.

Florida Sunshine, Orange Juice Marinade, Meatballs, Fat Tuesday, AND…Fun with Pool

I love living in a place where you can go out in your yard on January 14th and pick a big ol basket of fresh organic oranges.  YUUUUMMMMM!

Fresh Organic Oranges from My Backyard

So we are going to soak up the Florida sunshine for a couple o weeks till we take it up north for Fat Tuesday.  Here’s where we will be.  The Florida State Fair in Tampa, the International Fiddler Crab Festival in Steinhatchee, the Paradise in Pensacola Beach and the St. Andrews Mardi Gras Celebration in Panama City, Florida.  Then Tomkins College in Dryden, NY, the Lafayette Tap Room in Buffalo on Fat Tuesday, Cayuga College in Auburn, NY, the Blues Museum in Windsor, Ontario for a Sauce Boss induction into the Canadian Blues Museum, and then back in the states at the River Raisin Center for the Arts in Monroe, Michigan.

And make plans to attend the Planet Gumbo benefit on First Friday March 6th at Railroad Square Art Park in Tallahassee, FL. Admission is free and open to the public and the show starts about 6pm.  If you would like to donate to the silent auction or to volunteer to help Planet Gumbo on that day, please email info@sauceboss.com. Or you can make a donation to Planet Gumbo RIGHT HERE.

Y’all come on down and see us.

IT’S TIME TO RECOGNIZE OUR ARTISTS AND MUSICIANS!
Quincy Jones has started a petition to ask President-Elect Obama to appoint a Secretary of the Arts.  While many other countries have had Ministers of Art or Culture for centuries, The United States has never created such a position.  We in the arts need this and the country needs the arts–now more than ever.  Please take a moment to sign this important petition and then pass it on to your friends and colleagues.
http://www.petitiononline.com/esnyc/petition.html

CAP’S CUE CLUE
Once in a while, you’ll be driving down the road on a Sunday afternoon and you see some old codger in his old 60s Cutlass convertible, or even better, an old Goat (Pontiac GTO) idling at a stoplight, and it just gives you a good old nostalgic feeling. The  ’60s were good to me.  That was before we all woke up to the realities, which are all too apparent today.  We blissfully went about our biz, oblivious to the storm brewing over our heads.  That makes it all the more poignant if you’re still here after all this time.  So all those relics we have hanging around are precious.  Such is a place in Syracuse, New York.  Cap’s Cue Club is a time capsule right out of a Paul Newman/Jackie Gleason movie.  From the handmade wooden cue lockers to the bleachers, to the old guys playin’ the game they have played for fifty, sixty years, this place is O-riginal.  The ghost of Minnesota Fats wafts through the hall as the clack of breaks and the bumps of rails and thumps of sinkers provide a sound track for your own pool hall movie.

Here’s the band, sharkin’ the afternoon away. Gotta make a livin somehow. Majic John, Sauce Boss, and the new guy, Justin Headley, causing trouble at Cap's

Dickey and his sister  have carried on the tradition all the way into 2009.  They have taken great care to keep it just as it was when the place was brand new.   The scene is super chill, and the food is like home.  No fast food corporate recipes here. NO SIR!  The  meatball recipe, is  a family secret, and a mid afternoon meatball sub between games hits the spot. The prices are ridiculous. Check out this breakfast menu!  They’re giving it away, and the  folks here are down home nice to be around.  A place like this is as hard to find as a ’62 Goat Ragtop. So why not have a few games, sit at the counter for a snack, soak up the atmosphere,  and remember how it was.  Rack em.

Cap’s Cue Club
1895 Teall Ave.
Syracuse, NY 13206
Phone Number is (315) 701-0101

AND FOR ALL Y’ALL WHO DON’T HAVE FRESH ORANGES IN YOUR BACK YARD, HERE IS A GREAT RECIPE FOR PORK ROAST USING MY LIQUID SUMMER ORANGE MARINADE
Mix in a small bowl:
1 large can of orange juice concentrate, thawed
1/2 bottle of Liquid Summer Datil Pepper Hot Sauce
2 tablespoons honey
2 tablespoons mustard.
1 head of peeled garlic cloves

Take a 2-3 pound boneless pork roast and poke 1″ deep holes all over it.  Insert a peeled garlic clove into each hole.  Put the pork roast in a one gallon zip loc bag (or plastic bowl with a tight fitting lid) and pour in the orange juice mixture.  Shake it up and put it in the refrigerator.  Shake it up several times a day for the next couple of days (or longer).  Put in a 350 oven for about 30 minutes per pound, or until thoroughly cooked. Baste the roast as it cooks with the marinade.