Haul of Fame

February 13, 2017

sbcitrusSt. Pete, Delaware, Pittsburgh, Tampa, Ft Lauderdale, New Smyrna, Palm Coast, Chester SC, Bluffton SC, Tallahassee

Sauce Boss to be honored.
On March 5th, I’m gonna party down with my good friends Albert Castiglia, and Selwyn Birchwood, along with Les Dudek, Rick Derringer, and Mike Pinera, at the Florida Musicians Awards Hall of Fame. Burt Reynolds  will receive the Humanitarian Award. and Jerry Mathers will be stirrin the gumbo. Yep, that’s the Beaver y’all. The Beave is hosting the event, and it’s gonna be one hell of a jam. Seating is ticketed, so now’s the time to reserve a good seat. Check out the video here. And more info here

                                          This weekend!jazz-flyer

Liquid Summer Thai Salad

lsthaisaladOnions,tomatoes, cucumbers, cilantro, Liquid Summer Hot Sauce, honey

Cabin Fever Info
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lsskettilittle
One of my favorite dishes using Liquid Summer Hot Sauce is spaghetti sauce over angel hair pasta. I will use just a little bit, where it’s almost imperceptible. But it marries all the other ingredients together, giving the sauce a character, like almost an identity, a presence that says, “Hello!” without the burn.

                                          Music on the Bay March 4thp6wuhko

The Awe Shack  
2510 Conway Rd. Suite 101 Gambrills, Maryland    21054 410-721-5022    TheAweShack@gmail.com
When I saw the name, I was skeptical. However when I tasted the food, I was a believer in the awesomeness of this little kabob place between Baltimore and DC. (Right near the intersection of I-97 and Hwy 3.  It’s a nice ride if you want to avoid the DC traffic) And when you get there, you will be rewarded. …I promise. Once in a great while, a truly great meal comes out of nowhere. A surprise, a sleeper, a complete flabbergast, that hits you up side the head like a brick… of pure flavor. I had a meal like that at this little kabob house between B’more and DC. The name is a play on “Aushak”- an Afghani handmade ravioli stuffed with scallions and leeks, topped with a traditional mint-garlic yogurt dressing, ground sirloin, and cilantro. All meats and vegetables used at the Awe Shack are organic, and the veggies are locally grown.  The “Right-out-of-the-tandoor bread” is crazy good. . The quality of ingredients, the attention to detail, and obvious love of cooking makes The Awe Shack truly awesome.
aweshackphoto

 

Thanks for the award, But…
Gotta say thanks to all who have congratulated me with the “Bout Time” comments on the social media. When I got the call about the Hall of Fame gig, I was blindsided. I must admit, it was kinda fun to puff up for a couple of days. Feel important, give the big bad world a little “I told ya so”.  Then I came back to planet Earth, and the humbling  began. I couldn’t have done it without folks who have supported me for all these years. Back when I began my quixotic gumbo crusade, I had no idea that traveling from A to B would involve such an effort. All along the way, some people would tell me, “I would never go up north in the blizzards of winter”. Or, “Don’t you get tired of riding in the van and waiting around in airports”? But for those smiling faces at the gigs, it’s all right here. It’s all right now. Not a rehearsal. This is it, for whatever it  will be. I guess I’ve been traveling from A to BE! Yeah, the “Be” is where I ended up. Everything between the A and the B is the “Be”. All for the better. And there’s one person who I must congratulate, and thank more than any other. My friend and companion for my lifetime, Ruth Wharton. On February 25th, we will celebrate our 50th wedding anniversary.  I am giggin in Pittsburgh, Pennsylvania, and  she will be at my side. Yup, braving the blizzard or the sunshine, we are in it for the long haul. And THAT’S… why I call it the “Haul of Fame”.

meruthie

 


Chillin Before the Killin

June 3, 2015

Bout to hit it again.

Baltimore, Williamsport, Buffalo, Rochester, Ellicottville, Warren, Pittsburgh, Cleveland, Tuckerton, Ellsworth, Mont Tremblant. From Peckerwood to Canada!

IMG_3976Good News! Six months after the projected delivery date, the 100% Pure LPs have finally arrived. In my opinion, the new vinyl sounds even better than the CD. It’s a completely new approach to a one man band, adding a bass rig to the mix of kick, hat, and high energy slide guitar. The sound is pretty LARGE, but the atmosphere and groove are even bigger. You can swim in the mix on this record. 180 grams of Pure Sauce Boss.
Here’s the latest review:

Vinyl_Cover_180Grams.indd
Hangin out in the Cockpit. Love my kitchen! I’m still a foodie
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Cockpit
Blueberries
are ripe, and sweet, and plentiful In Jefferson County. Glad I’m not missin em. Inspires me to make this.
BlueCobBlueberry Coffee Cake

My coffee cake with a bunch of blueberries

Oven at 350 degrees

Then sift together:
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of flax meal
1 cup of whole wheat flour
1 1/2 cup rye flour

In a separate bowl mix:
3 cups blueberries
2 cups walnuts
1 cup applesauce
1/4 cup honey (If you like it real sweet, better use a half…)
Milk (cup or so)

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

Cook for about 40 minutes.
It’s better the next day (if it lasts that long)  as the flavors of the rye and whole wheat are married in the cooling.

Here’s a treasure, I keep in my hipsack.
May 21, 2008, I went for a ride. Meandered to Memphis, where I met the band for three dates on Beale St. Left Memphis Sunday after I attended the services at the Full Gospel Tabernacle with Reverend Al Green  doing the sermon. And the hippest gospel band ever, layin it down!

I’m riding out of Memphis with a huge grin on my face, fortified with the blues and with the gospel communion. I looked over to the west and the biggest, and the blackest, and the scariest cloud of dust and debris that I had ever seen was coming fast toward me. The temperature dropped ten degrees. The first gust almost blew me over. The next was stronger. I kept looking for a funnel. Interesting day…hmmm. I weathered the really wet stuff under a bridge, then continued what would become a 2000 mile commute to the blues. Stoppin in Hot Springs to soak, then on to the Leland, Mississippi Blues Festival. I hear BB’s playin at the Club Ebony. So I’m sitting ten feet from the band, eatin a BBQ pork chop sandwich, watching BB King hold court, and he’s tryin his best to get somewhere with this gorgeous young woman, with the band  smokin like a rack o ribs…
Thank you Riley King.

BBKingClubEbony


Come On Down To The Florida Keys

February 1, 2015

SnorkelI am cookin in Florida during February. So all you natives, transplants, and all you snowbirds check my schedule for yer “Gumbo Blues”. First up is the Hot Foods and Spicy Blues Fest at the Florida Agriculture Museum in Palm Coast and Earl’s Hideaway in Sebastian. Then Key West, Marathon, Key Largo, and Tampa, 100%Pure180 Here’s where you can get 100% PURE on CD or LP. As you see from this photo, the LP is 180 grams of Pure Sauce Boss.  And the test press sounds GREAT!

Here are a few quotes: As you listen to this album, you realize that it’s just one really cool blues song after another. If this guy makes gumbo as well as he plays slide guitar, then one of his shows must be as good as you’ll ever see. After all, blues and gumbo is a tough combination to beat. If you like lowdown-boogie blues, you are going to love Sauce Boss. Gary Schwind Axs.com 

Really cool new record! Great job.
John Nemeth

Your new record is your best!! Congrats
Anita West

I just received the newest release, 100% Pure, from Sauce Boss and it’s a one man blast!
Bman’s Blues Report

…a true blues artist and an album with 12 great songs to rock out on the side Freddy Vandervelpen (Netherlands) Wharton is a kick-ass slide guitar player out of Florida who has a bunch of raging and rockin’ songs and while he’s performing, he cooks a pot of gumbo.
Bill Locey Rock ‘n’ Roll Call

Your new album is great!
Pierce Pettis

ABSOLUTELY amazing Sauce Boss … This double album of his own power and expressiveness has to intrigue anyone who likes to have the blues. Yes, it is a one man band but Bill does not sound so, around him all bursting with exceptional, inervirajućeg blues , which are very easy to completely surrender. Sauce Boss his music do the first small miracles. Why? He quickly reaches a temperature exceeding 100 degrees and then, believe me, all in his hands. Whether you sing, whether it plays guitar, whether prepared a new recipe, he is a master of his kitchen and he is the one who is responsible for each ingredient. And believe me, this ‘study dish’ contains twelve high-performance ingredients, spices , which in their combination, provide something that will very often ‘ boil ‘ in their devices and enjoy all the charms that it provides. RECOMMENDATION : If you want to spend some meaningful almost 42 minutes, put in your stereo devices–not in a microwave oven–a great album ” 100 % Pure “, press ‘ PLAY & REPEAT ‘ and you will not only enjoy, but you will feel a new , fresh and extremely motivating energy. Do not wait a moment… make it fully !
Soundguardian (Croatia)

100% Pure is a bona fide Sauce Boss tour-de-force. All I could do after the last song was try to catch my breath before I started the whole thing over! Want to put a smile on your face? Get a copy, crank it up and start dancin’. Brother Bill, you have thrown it down, my friend…
Terry Kori

Cool stuff, man!
Selwin Birchwood

There’s a presence there in the music like the whole thing is like a live show, sitting right on the front row. And to me, that’s one of the hardest things to do, is to get that feeling, that sound, that tone, that…ouevre, and have that be what you’re hearing coming out of the speakers. The only problem with this is, now you’ve gotta figure out how to top this.
Jeffrey Clements

Sangria BlancoSauce Boss Sangria Blanco made with grapefruit juice, pineapple, Sauvignon Blanc, pineapple juice, cinnamon, and cloves.
 pepes_interiorI can’t come to key west without visiting Pepe’s Cafe and Steakhouse. Est. 1909. Great food, great service, great people!
What A State. I Love Florida

What A State. I Love Florida


July 2014

July 8, 2014

Fire it up
Hitting the road
for July’s tour which takes me from Tennessee to the Midwest. I am having the time of my life with this One Man Band thing. It’s a HIGH ENERGY GUMBO SHOW. Check out the schedule

STIR THE GUMBO!!!!!!!!!!
It’s official. the Gumbo Stirring Contest is on.  And the baddest gumbo stirrin performance will net cool Sauce Boss schwag! So come on down and stir the gumbo.

 

LiquidSummerDressing

From the very heights of the Peckerwood Swamps comes my recipe of the year…Liquid Summer Salad Dressing!

Really easy to make ,and it’s sooo tasty. Liquid Summer Hot Sauce  makes anything taste good. Here it is:
Take a bottle of ketchup and use three or four ounces (or more)
Refill the bottle with Liquid Summer Hot Sauce, and shake it up
Drizzle over the salad, and do a very fine drizzle of honey also. (not too much)
That’s it!

F.A.R.M.

F.A.R.M.  CAFE
617 WEST KING ST. BOONE, NC  828-386-1000 http://farmcafe.org
I was walking down King Street in Boone, North Carolina, and this busker dude with a long beard and and a mellow attitude says to me, ” This restaurant has some great food!”. He just volunteered that info. So I gave it a try. It turned out being more than just lunch. It was an “experience”.  The whole vibe of the place is sharing and nurturing. An incredible departure from the fast food chain gang. Everyone in the place exuded a “This is where I want to be” attitude. The sign says it all. “Feed All Regardless of Means”. The F.A.R.M Cafe  strives to be an all inclusive cafe serving people from all walks of life with dignity. With a 90% volunteer staff, anyone can work an hour on exchange for a meal. In addition to the volunteers, they have ” pay-it-forward” patrons who pay more than the suggested donation for their meal, which helps cover the cost of those who can not pay at all. These guys prepare some outrageously good meals with really fresh local ingredients.  Prepared with love. Real. Good. Food.

SBGreenie

See y’all down the road.


Sauce Boss One Man Band Traveling Gumbo Show

May 19, 2014

SBSkippers
Sauce Boss One Man Band Traveling Gumbo Show 
is hitting the road for Summer tours. Feelin good, feelin good. I’ve had some monster gigs. 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. It’s HUGE!  AND..it feels SO good. It’s been incredibly rewarding, going out solo, and  getting the love and respect from my audience. Thanks to all the venues, friends, and fans for believing in me. Right now, I’m on top of the world. CATCH ME HERE!

LSCaseSmall

What you need for that perfect summer meal?
Liquid Summer Hot Sauce

AND THIS SUMMER . . . you can get a FREE bottle of Liquid Summer Hot Sauce when you buy a Sauce Boss CD at the gig AND at the Sauce Boss Online Store. That’s right, for a  limited time, we are coming down, coming way down. $15 will get you a CD and a FREE bottle of Liquid Summer Hot Sauce.  I don’t know how I can afford to do this.  Better get in on this soon before I come to my senses.

Pumpkin BananaWalnut  Gingerbread Pancake

This recipe is totally yum, it’s hard to believe that it is also healthy and vegan.

Pumpkin Banana Walnut Gingerbread Pancakes
1 cup whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. fresh ground ginger
½ tsp. fresh ground nutmeg
½ tsp. ground cloves
1/8 cup flax meal

1 cup cooked pumpkin
1 cup almond milk
2 tbsp. maple syrup

Sliced bananas
Walnuts

Sift the dry ingredients together
Mix the wet ingredients
Combine the wet and dry stuff
Pour the batter on a hot griddle and cover with bananas and walnuts
Serve with maple syrup

Over 1000 gigs sez it all.

Over 1000 gigs sez it all.

Here’s my latest endorsement. Keal Cases.  No,  these guys did not pay me to say this. I’m just passing along information. This case has saved my amp’s life many times. One time it rolled off of a six foot high stage, and landed upside down, on the concrete. Testament to the quality of both the case, and also my 48 Fender Pro, the amp still worked perfectly.

 

 

 

 

 

 

 


Let’s Make This A Good One

January 6, 2014

SBRubboard
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

SinglePalm
COMING SOON:
 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
YUMMM

Me&Mom

Mama and me circa 1951

Angkor
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.

FlaBluesHiContrast copy


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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