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CD Review by Eric Alan – Judi Silvano & The Zephyr Band Lessons Learned (2018)

You know this album has been a bit perplexing for me to write about, it has taken me weeks to do and listen to, it has moved my thoughts and memories in countless directions. Judi Silvano’s words awaken so much of a life lived, sometimes well and um, sometimes not so well. I was forced into a corner and felt the need to listen to her very thought provoking lyrics extremely carefully. The album has become somewhat of an intense catharsis on a personal level whilst listening intently. Today, I thought I should read the PR blurb that accompanied the album by publicist Lydia Liebman, something that I don’t usually do before I start listening to and writing a review. After careful reading thought that I could not do any better therefore decided to include the full blurb. All I can say is I like the album and it has now become a permanent fixture on my iPhones playlist.

“Judi’s compositions are like her paintings – Magical!” Sheila Jordan, NEA Jazz Master

Unit Records is proud to release Judi Silvano’s new album Lessons Learned today, Friday, July 13th. Produced by Grammy Award-winning saxophonist and composer Joe Lovano, Lessons Learned features the members of Silvano’s Zephyr Band with an unusual lineup for a jazz singer: two electric guitars.  These are wielded by Kenny Wessel and Bruce Arnold who together provide orchestral settings for the songs. The band is rounded out with Adam Kolker on bass clarinet, soprano and tenor sax, Ratzo B. Harris on bass, Bob Meyer on drums and Todd Isler on percussion. Joe Lovano lends his signature sound on tenor sax to two tracks. Lessons Learned began as a mature musical compilation of personal observations on life and love, but has since developed into a statement that aims to evoke a feeling of universal understanding and respect for others amongst its listeners.

“This is one of the most inspired and fun recording sessions I’ve ever been a part of; it’s full of beautiful, joyous music!” – Joe Lovano

Judy & Joe

Parallel to Lovano’s adventurous arrangements, Judi’s writing varies from tender and spiritual to raucous and whimsical. On Lessons Learned, the vocalist – who is also credited for the painting that graces the album cover – is not afraid to bare her heart and sing of intimacy and she tackles the realities of aging with hilarious candor. There comes a point in anyone’s life that is a place of reflection; a review of a lifetime’s worth of choices and decisions. For Silvano, this point in her life marked the creation of Lessons Learned. This 10 track opus of original songs is a collection of stories from the singer’s life that have accumulated and resulted in lessons she has personally learned. By reflecting upon her own individual experiences, Silvano has been observing the consciousness of society as a whole and hopes her perspective will encourage empathy in others towards their communities.

The album opens with “Round and Round”, which is Judi’s statement of appreciation and wonder at her own life. The song’s canonic structure parallels the cycles of life. While “You Will Know” speaks to the interpersonal connections that can have an impact on how we feel about ourselves with encouragement to remember we are not alone, “Dark Things” is about self-doubt, and how even the most confident people periodically question and re-evaluate their paths. “Acknowledging our vulnerability is key to being able to adapt and grow,” says Judi. “Dust” finds Judi in shamanic mode, singing about the earth, our dependence on it for food and how rhythmic feels connect us all over the globe. Some other stand-out tracks from the album include “Hand and Heart” – a beautiful ballad about a very particular relationship – and “After Love” which, simply put, is a classic love song. The album closes with “The Music’s in My Body”, which demonstrates that Judi’s sense of rhythm and space from her years as a dancer, are always a part of her songs.

“Judi Silvano is an amazing vocalist and improviser who has been a mainstay on the New York Jazz scene for decades! Her communication with guitarists Bruce Arnold and Kenny Wessel on “Lessons Learned” is telepathic and the music they create is fresh and inspiring!” -Vic Juris, Guitarist and Educator

MORE ABOUT JUDI SILVANO
Judi Silvano has been an active presence in the New York Jazz scene since 1976, when she arrived in New York City from Philadelphia with a degree in music and dance from Temple University. Since then the roster of musicians with whom she has collaborated includes Kenny Werner, Joe Lovano, Bill Frisell, George Garzone, Mike Formanek, Gerry Hemingway, Michael Abene, Rufus Reid, Ingrid Jensen, Charlie Haden, Jack DeJohnette, Paul Motian, Manny Albam, Gunther Schuller and Wynton Marsalis. She’s performed at a multitude of festivals and concert houses around the globe including the Montreal, Paris, London, Verona, Perugia, Istanbul, Langnau Switzerland and North Sea Jazz Festivals as well as numerous clubs and concert halls in NYC. Silvano has been writing music and poetry her whole life alongside putting her visions on canvas – one of her paintings is the album cover of Lessons Learned and she has a series of paintings of Jazz Musicians in addition to other subjects.

More information at www.judisilvano.com


Have a great week, stay tuned, more coming your way

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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen on The Jazz Rendezvous Jazz, Blues, Latin, World Jazz and Cabaret, Music & Musicians, Entertainers, Artisanal Booze & Beer, Cocktails, Pinotage, Coffee, Grub & Stockvel Radio Show

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

It’s a good day to celebrate with some melted gooey cheesy goodness today because it’s Welsh Rarebit (Rabbit) Day. We have to thank the Nibble website for a wee bit of the history and recipe for this crowd pleasing munch.

People have been gobbling up melted cheese for a very long time. Fondue, the best-known of Swiss dishes, is probably of peasant origin, but no one knows for how long traveling herders had been combining cheese with wine in their cooking pots and dipping bread into the mixture. Similarly, quesadillas, a Mexican tradition, have been eaten for longer than anyone can say.

Rabbit, Not Rarebit

The once-famous Welsh rabbit (please don’t call it “rarebit”) is a very old formulation. There isn’t much agreement on how Welsh rabbit might have gotten its name, but my favorite story is that sharp cheese melted into ale or beer, served over crisp toast, was a substitute for meat when the men had been unsuccessful in their hunting that day. It was left to the women to fix a meal, and I wouldn’t doubt, some clever woman came up with the name.

Welsh Rabbit Recipe

Welsh rabbit is similar to fondue, except that the melted cheese is poured over toast instead of dipping bread chunks into a pot of melted cheese.

Preparation time: 15 mins

Cooking time: 10 mins

Serves: 2

Stuff to throw it together

2 tablespoons butter

2 tablespoons all-purpose flour

⅓ cup milk

½ cup beer or ale

1 teaspoon dry mustard

¼ teaspoon each cayenne pepper and paprika

1 teaspoon Worcestershire sauce

1½ cups sharp Cheddar, shredded

1 egg yolk

4 slices bread for toast

Optional: sliced tomato Optional garnishes: fresh snipped chives or thyme

How to cook it up

NB You can use any semi-hard cheese, or a blend. Like fondue, Welsh rabbit is a great way to use up scraps of cheese. Preparation

We like rye toast or whole grain toast because of the added flavor; but use whatever bread you have

Melt butter in a sauce pan over low heat; whisk in flour until smooth and simmer roux for two minutes

Whisk in milk, then beer. You can use leftover beer: The effervescence cooks out. The more flavorful the beer, the better the dish

AAdd cayenne, mustard and paprika one at a time, whisking until smooth. Add Worcestershire sauce and whisk to combine

Whisk in Cheddar, 20% at a time, and blend until smooth

Remove pan from flame; whisk in egg yolk for extra richness and body

Place two pieces of toast on each plate. Top with tomato slices. Pour cheese sauce over toast. Garnish with herbs. Who needs a real rabbit: This “poor man’s supper” is delicious!

Pizza

The ancestor the pizza we know and love today, melted cheese on bread was probably being enjoyed by the Etruscans, Greeks or Phoenicians as early as the 700s – B.C.E. (Tomato sauce didn’t arrive until the 1800s.) Clearly, much of the world has had a love affair with melted cheese for many hundreds of years. Food history aside, a melted cheese dish on a blustery, cold day is as satisfying for the soul as it is for the appetite. With a little care, melting
Have a cooking day

Today is also Baby Back Ribs Day Here are five things to know about baby back ribs:

No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform.

In America barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas.

In order to be called “baby back ribs” the rack needs to be smaller than a pound and a half.

Pigs have 14 rib bones! They are divided into four popular cuts: spare ribs, St. Louis, rib tips and baby backs.

No one knows who invented the barbecue.

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Artisanal Booze & Craft BeerQuaffing Enthusiast and Pinotage Aficionada

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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

Here is the recipe for the G & T Cake furbished to us by Steve Erlank of the Deep South Distillery when he was with us in the studio last Wednesday. He has also said he’s going to try to adapt a cheese cake recipe to make a G & T Cheese cake, looking forward to your attempt Steve. It is somewhat complicated even The Klutz in the Kitchen has some difficulty with baking, not being a pastry chef. Have a go and let us know the outcome of your baking efforts.

Gin & Tonic Cake

Recipe byElena Silcock with acknowledgements to BBC Good Food

Preparation time: 60 min

Cooking time: 45 min, plus chilling time

Serves: 12 to 15

 

Stuff to throw it together

250g Salted butter

325g Caster sugar

4 eggs

250g self-raising flour

75g full cream/double-cream Greek yoghurt

Juice of 2 lemons

100 ml Deep South Ruby Gin (the more aromatic the gin, the better)

For the Syrup

100ml tonic water

1 teaspoon of juniper berries (lightly crushed) (For a deeper G&T flavor)

20ml of tonic syrup, obtainable from most bottle stores

For the icing

200g softened butter

400g icing sugar

2 Tablespoons of milk

Zest of 2 lemons

For decoration

2 limes zested then cut into thin slices (or slices of glazed citrus)

¼ cucumber, peeled into ribbons

1 Tablespoon of granulated sugar

A few juniper berries

How to cook it up

Heat the oven to 180C. Grease and line 2 x 20cm cake tins.

Beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins

Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour

Mix the yoghurt with the juice of one of the lemons and half the Deep South Ruby Gin, and then add this to the cake mixture to make a thick and silky mixture

Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean

Make the syrup

This is where most of the G&T flavours are found!

While the cake is baking, dissolve the remaining sugar, tonic syrup (if you have), tonic water and juice of one lime over medium heat in a saucepan, with lightly crushed juniper berries added

Once the sugar has dissolved, bring to the boil and reduce for 5-7 mins until you have a thick syrup

Cool for 5 mins, strain then stir in the remaining Deep South Ruby Gin and set aside

Once cake is baked, allow it to cool for 5 minutes, then prick all over with a skewer and liberally spoon syrup over the cake

Make the icing

Allow cake to cool completely before icing.

Make the buttercream icing by beating butter until soft, then fold in icing sugar a bit at a time

Add milk and lemon zest and lend well

Cover one cake with a third of the icing, and place second cake on top.

Cover whole cake in thin layer of icing and place in fridge for 30 mins to make the final coating easier to do.

Coat top and sides of cake with remaining icing

Decorate with sprinkles of lemon zest, lime and cucumber twists

Happy Baking

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Artisanal Booze & Craft Beer Quaffing Enthusiast and Pinotage Aficionada

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Artist of the Week

We are introducing a new page on our All Jazz Radio Website. We would like your help with it. The page will be a weekly introduction to any Jazz, Blues, Latin or World Jazz musician randomly chosen by you, our listeners, please let us and let us have 3 names for us to chose from which you’d like us to showcase as The Musician of the Week.

Please would you send your list of musician’s names to us at Musician Of The Week with Musician of the Week in the subject line. Please note that only email suggestions will be accepted and that AJR peeps and will also be making their choices from time to time.

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The Klutz in the Kitchen’s Drinks, Beverage ‘n Cocktails Recipe to enjoy with Friends

Recipe begged, borrowed, compiled and adapted by AJR’s rascal, but loveable Klutz in the Kitchen

August 16th is International Rum Day

The Klutz spent a number of hours doing research about the day and by the end of his research he was more difficult than usual to deal with, suffice to say the aches and pains associated with his research was well deserved. International Rum Day is a holiday that celebrates and commemorates the distilled alcoholic beverage that is made from sugarcane by-products. It’s a spirit that steeped in romanticism, thanks to its association with pirates in the Caribbean. While it is considered to be the third most popular alcoholic beverage, after whiskey and vodka, on this day it is number one. So if you’re of legal age, and can enjoy this beverage responsibly, then be sure to try out one of the many drinks that can be made with rum.

A brief history of Rum

No one is currently sure when rum was invented. In fact, it probably dates back before recorded history. Scholars do believe however, that is was probably developed from an early drink known as brum that was made by the Malay people thousands of years ago. When Marco Polo was in Iran, he noted that he was given a tasty wine of sugar that may have been an ancestor of what is now known as rum.

The first known distillation of rum took place during the 17th century on various sugarcane plantations located in the Caribbean. It is believed that the slaves on the plantations were the first ones to discover that the by-product of the sugar refining process could be fermented and processed in a spirit. Over time, these spirits were distilled and refined until the alcohol was raised to a sufficient level to become rum. According to many of the oral traditions of the Caribbean, it is stated that the first rums were created in Barbados. However, new evidence is beginning to emerge that suggests that Brazil and Sweden each had their own versions of rum.

Rum fun facts

Rum with lime was given to Royal Navy sailors

Colonists in the Caribbean consumed 12 million gallons of rum annually

A popular name for rum was Grog

Other names for rum include Navy neaters, Kill Devil and Nelson’s blood

The Klutz, after coming out of his stupor and a box of acetylsalicylic acid (Aspirin) later, decided the recipe to be shared on this day is hot buttered rum, a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history, which dates back to colonial days. Thanks Wikipedia.

Hot Buttered Rum

Serves 6

Prep and Create time 15 mins

Bits and pieces to concoct it

100g unsalted butter

1 cup of brown sugar

½ tsp cinnamon

½ tsp nutmeg

½ tsp vanilla extract

Pinch of ground cloves

Pinch of salt

Dark rum (Swop out the rum for a scoop of ice cream for a non-alcoholic version

Boiling water

Whipped cream (optional)

Procedures to rustle it up 

Place all the dry ingredients including the butter into a pestle and mortar and work all ingredients until they have formed a paste

Take 2 tablespoons of mixture and place into a mug and add 3 tablespoons of Rum

Add boiling water and stir until the butter has melted

Serve immediately

Adding whipped cream on top is optional and sprinkle with a dash of nutmeg.

Skål

The Klutz in the Kitchen Rookie Mixologist

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

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Drinks, Beverage ‘n Cocktails to enjoy with Friends

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

August is coffee month and there is nothing nicer to celebrate it with a thick, creamy hot chocolate mixed with coffee, cream and Pinotage. Careful, this one can become quite addictive addsome sugar if you really must or a touch of Pinotage Muscadel if you can find it. Top it off with some whipped cream and sprinkle some crumbled chocolate.Remember too that August 12th Chocolate Milkshake Day

Pinotage Mocha (coffee & hot chocolate)

Serves 8

Prep and Create time 10

Bits and pieces to concoct it

750ml heavy cream (not reduced fat half n half or milk)

6 teaspoons Mazina (cornstarch)

1 cup of semi-sweet chocolate chips I prefer dark chocolate chips

375 ml of brewed coffee

375 ml of Pinotage

Optional

Sugar to taste

Whipped cream for serving

Procedures to rustle it up 

  1. Add the cream and cornstarch to a medium-sized pot
  2. Whisk until the cornstarch is dissolved
  3. Add the chocolate chips and place over medium heat. Heat just until all the chocolate has melted and dissolved into the milk, stirring continuously (about 6-7 minutes)
  4. The heat may need to be reduced to low to keep the liquid from boiling
  5. The liquid will be thick.
  6. Remove the pot from the heat.
  7. Slowly whisk in the coffee and wine about ¼ cup at a time.
  8. Pour into mugs to serve.
  9. Optional
  10. Add sugar to taste.
  11. Top each mug with whipped cream.

The high fat content of the heavy cream, the cornstarch, and the slow addition of the coffee and wine will all help reduce the chance of curdling. Please do not modify these steps.

Slàinte mhath

The Klutz in the Kitchen Rookie Mixologist

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email: The Klutz in the Kitchen & Rookie Mixologist


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Sis Gwen Ansell’s Blog

iPhupho L’ka Biko – dreaming, like Biko, of decolonised culture July 29, 2018 By Gwen Ansell

Bassist Nhlanhla Ngqaqu

June 16 1976 had multiple impacts on South African society. It’s often cited as marking the start of the “youth rebellion” that changed the country’s political landscape – although that minimises the long history of multi-generational resistance that preceded it. (Children had worked in white-owned households, mines, businesses, estates and farms, and formed part of anti-colonial struggles at those sites ever since the colonialists arrived.)

But new kinds of youth formations did emerge from ’76, and those in turn gave rise to new cultural expressions: songs, slogans, gestural language and dances. Those creative expressions travelled into exile, into the camps of young MK soldiers and into cultural collectives in Botswana, Zambia, London, more; into trade union cultural locals as school students became adult workers – and into performance spaces and rallies as artists re-visioned and developed the spirit of ‘76 with fresh creativity throughout the 1980s and into the 1990s.

The flowers from those roots were furiously diverse: the disciplined stage performances of the Amandla Cultural Ensemble; the take-no-prisoners compositions and playing of Dudu Pukwana and Louis Moholo-Moholo in exile; the mzabalazo of the Fosatu Workers’ Choir; Menyatso Mathole and Sakhile at Club Pelican (and that band’s Isililo a bit later); and the joyous defiance of the Malopoets ………..

click here to read the full blog

 

 

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All the nominees for the 2018 Mzantsi Jazz Awards

Work produced by South African Artist from 1 April 2017 to 31 March 2018.

Entries were evaluated by the following criteria:

  1. Creativity
  2. Technical competence
  3. Contribution to the industry with something new
  4. Popularity within segment/fan bas
  5. Longevity

 

 

 

 

Best Radio Station Playing Jazz

  1. Alex FM
  2. All Jazz Radio ZA
  3. CCFM 107.5
  4. Kaya FM
  5. Metro FM
  6. Veterans Voice Radio

Best Jazz Album

  1. 5th Season Trio – 3 out of 4 (BJ1)
  2. Billy Monama – Re-bounce (BJ2)
  3. Bonginkosi Madonsela Quartet – Live At The Yamaha Theatre (BJ3)
  4. Cameron Ward – Live at the Orbit (BJ4)
  5. Kinsmen – Window To The Ashram (BJ5)
  6. Mabuta – Welcome To This World (BJ6)
  7. Mpumi Dhlamini – Note To Self (BJ7)
  8. Nduduzo Makhathini – Ikhambi (BJ8)
  9. Sibusiso Mash Mashiloane – Rotha (BJ9)
  10. Sy Ntuli – Ibuya (BJ10)
  11. Tlale Makhene – Swazi Gold (BJ11)
  12. Zoe Modiga – Yellow The Novel (BJ12)

Best Jazz Song

  1. 5th Season Trio – “Ayumi’s Journey“(BS1)
  2. Billy Monama – “Soweto Highway“(BS2)
  3. Bonginkosi Madonsela Quartet – “Mzwandile“ (BS3)
  4. Cameron Ward – “Sophia Town/ God of The Universe“(BS4)
  5. J.M-Cornetist – “Via Orlando“ (BS5)
  6. Mpumi Dhlamini – “Forever Always’‘ (BS6)
  7. Nduduzo Makhathini – “Amathombo“ (BS7)
  8. Sibusiso Mash Mashiloane – “Niza“ (BS8)
  9. Sihle Zungu – “Monk Robber“ (BS8)
  10. Sy Ntuli – “Ntsika’s Lullaby” & ”Wela“ (BS9)
  11. Tlale Makhene – “Emabhunswini“ (BS10)
  12. Tune Recreation Committee – “Voices of Our Vison“ (BS11)
  13. Zoe Modiga – “Yawe“ (BS12)

Best Contemporary Jazz Album

  1. 5th Season Trio – 3 out of 4
  2. Billy Monama – Rebounce
  3. Cameron Ward – Live At The Orbit
  4. Sy Ntuli – Ibuya
  5. Tune Recreation Committee – Voices of Our Vision
  6. Zoe Modiga – Yellow The Novel

Best Traditional Jazz Album

  1. Sy Ntuli – Ibuya
  2. Tune Recreation Committee – Voices of Our Vision
  3. Zoe Modiga – Yellow The Novel

Best Female Jazz Artist

  1. Thandi Ntuli
  2. Zoe Modiga

Best Male Artist

  1. Nduduzo Makhathini
  2. Ariel Zamonsky
  3. Billy Monama
  4. Nduduzo Makhathini
  5. Sibusiso Mash Mashiloane
  6. Sy Ntuli

Best Newcomer in Jazz

  1. 5th Season Trio
  2. Ariel Zamonsky
  3. Billy Monama
  4. J.M-Cornetist
  5. Kinsmen
  6. Sihle Zungu
  7. Zoe Modiga

Best International Jazz Collaboration  

  1. Aaron Rimbui – Kwetu
  2. Salim Washington – Dogon Revisited
  3. Sankofa – Sankofa

Best Foreign Jazz Album

  1. Aaron Rimbui- Kwetu (BF1)
  2. Salim Washington – Dogon Revisited (BF2)
  3. Cécile McLorin Salvant – Dreams and Daggers (BF3)
  4. Manu Dibango & Moreira Chonguica – M&M (BF4)

Best Club/Venue for Jazz

  1. Badela Jazz Club
  2. Jazzy Rainbow
  3. Metro Restaurant
  4. Soweto Theatre
  5. The Chairman
  6. The Orbit

Life Time Achievement Awards

  1. Mabe Gabriel Thobejane
  2. Madala Kunene
  3. Pops Mohammed
  4. Dorothy Masuka
  5. Selaelo Selota

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London Jazz News

Editor/Publisher Sebastian Scotney, used with permission

Beats & Pieces Big Band celebrated its 10th anniversary with a North American tour and is about to play a birthday gig (and a live album/DVD launch) back where it all began, at Manchester Jazz Festival. Ben Cottrell tells Sebastian all about it: Click on the Link to read the full interview; INTERVIEW: Ben Cottrell (reflections on Beats & Pieces’ North American tour plus new album/DVD launch at mjf)

 

 

 

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Album’s, new and re-issues received and added to our playlist

Album’s new and re-issues received so far this year

In alphabetical order South African and African highlighted

2002 (Randy and Pamela Copus) River of Stars (2018)

3rd Man (Peter Kienle, Jack Helsley & Pete Wilhoit) 3rd Man (2018)

510 Jazz January 16 (2018)

A Fula’s Call Liingu (2018)

Abelita Mateus Mixed Feelings (2018)

Abiah Sings Nina (2018)

Accent In This Together (2018)

Acute Inflections The Brave (2018)

Adam & Kizzie The Book of Eedo Vol. 3 (2018)

Adam Shulman Sextet Full Tilt (2018)

Adi Meyerson Where We Stand (2018)

Adison Evans Meridian (2018)

Adrián Iaies Compilation (2018)

Aeons (Muireann Nic Amhlaoibh & Padraig RynneI FÍs (2018)

AJ Ghent [j-ent] The Neo Blues Project (2018)

Akira Tana JAZZaNOVA (2018)

Al Di Meola Opus (2018)

Alberto Pibiri Jazz Legacy (2018)

Alchemy Sound Adventures in Time and Space (2018)

Aletia Upstairs My Naam Is Aletia (2018) (South Africa)

Alex Bailey Band Searching For Something (2018)

Alex Clough Near Far Beyond (2018)

Alex Conde Origins (2018)

Alex Rossi & Ozeias Rodrigues Something To Say (2018)

Alexandra Jackson Legacy & Alchemy EP (2018)

Alexis Cole with One For All You’d Be So Nice to Come Home To (2018)

Allan Harris The Genius Of Eddie Jefferson (2018)

Allegra Levy Looking at the Moon (2018)

Alune Wade African Fast Food (Senegal) (2018) (Africa)

Amanda Gardier Empathy (2018)

Amandla Freedom Ensemble Born To Be Black (2018) (South Africa)

Andrea Brachfeld If Not Now When (2018)

Andreas Varady The Quest (2018)

Andrew “Finn the Fiddler” Magill Canta, Violino! (2018)

Andrew Hadro For Us The Living (2018)

Andrew Rathbun Large Ensemble Atwood Suites Double CD (2018)

Angelo Moore Pendulum Swings EP (2018)

Annee 2CU Blues Band A Wildfire Out Of Control (2018)

Anthony Fung Flashpoint (2018)

Ariel Zamonsky Entre Dos Mundos – Between Two Worlds (2018) (South Africa)

Arnan Raz Chains of Stories (2018)

Asanda Mqiki Mbulelo (2018) (South Africa)

Barrett Martin Group Transcendence (2018)

Barrio Latino Hungria (2018)

BC Double Quartet Departure (2018)

Ben Markley Quartet Basic Economy (2018)

Ben Paterson Live At Van Gelde (2018)

Benjamin Boone & Philip Levine The Poetry Of Jazz (2018)

Bennito Sextet + One Classic Salsa and Classic Latin Jazz EP (2018)

Benny Brydern Benny Brydern’s Swing Machine (2018)

Berlin 21 Odds On (2018)

Beverley Beirne Jazz Just Wants To Have Fun (2018)

Big Heart Machine Dipsea Steps (2018)

Bill Anschell Shifting Standards (2018)

Bill Coles Untempered Ensemble (2018)

Bill Frisell Music IS (2018)

Bill Hart Project This Is Why (2009)

Bill King Quintet The Night Passage Years 1984-86 (2018)

Bill King Soul Jazz Vol 1 There It Is! (2018)

Bill King Trio + 5 Street Talk EP (2018)

Billy Jones 3’s A Crowd (2018)

Billy Monama Rebounce (2018) (South Africa)

Black Cat Road Black Cat Road (2018)

Blanche Blacke Out to Sea (2018)

Bob Arthurs Jazz It Up (2018)

Bob Szajner Digital Ensemble Catalog Collection (2018)

Bob Washut Dodectet Journey to Knowhere (2018)

Bobby Sabrina & The Multiverse Orchestra West Side Story Reimagined Disc 1& 2 (2018)

Bokani Dyer Neo Native (2018) (South Africa)

Bongwool Lee My Singing Fingers (2018)

Brad Mehldau After Bach (2018)

Brad Mehldau Seymour Reads The Constitution (2018)

Breath Spirit and Life (2018)

Brenda Hopkins Miranda Puentes (2018)

Brian Charette Groovin with Big G (2018)

Brian Thusi Thokoza (2018) (South Africa)

Bright Dog Red Means to the Ends (2018)

Brothers Nevala, Carswell, Koza Three TImes Two (2018)

Brubeck Brothers Quartet TimeLine (2018)

Bryon M Tosoff Holding to the Dream (2018)

Bryon M Tosoff Kick Back Just Relax (2018)

Buster Williams Audacity (2018)

Cameron Graves Planetary Prince (2018)

Cameron Ward Live at The Orbit (2018) (South African)

Card On Spokes As We Surface EP (2018) (South African)

Carl Filipiak What Now (2018)

Carlos Del Junco The Blues Mongrels Hang On (2018)

Carmela Rappazzo Howlin’ At The Moon (2018)

Carmen Lundy Code Noir (2018)

Carol Liebowitz Birgita Flick Malita Malika (2018)

Cathy Segal-Garcia The Jazz Chamber (2018)

Cecile McLorin Salvant The Window (2018)

Cee Knowledge and the Cosmic Funk Orchestra Alien-Aided a Cosmic Funk Anthology (2018)

Chad Taylor Myths and Morals (2018)

Chamber 3 Transatlantic (2018)

Charles Hearn Winds Of Change (2018)

Charles Lloyd & The Marvels + Lucinda Williams Vanished Gardens (2018)

Charles Pillow Electric Miles (2018)

Charley Langer Happy Hour (2018)

Charlie Apicella & Iron City One Night Only A Tribute to Jack McDuff (2018)

Charlie Ballantine Life Is Brief – The Music of Bob Dylan (2018)

Cheikh Tidiane Seck with Hank Jones Sarala (2018) (Africa)

Chile Colorado Fast Womans Lovin’ (2018)

Chris Dave And The Drumhedz Self (2018)

Chris Monson Seldom in the Well (2018)

Christian Sands Facing Dragons (2018)

Christian Sands Reach Further EP (2018)

Christian Scott aTunde Adjuah The Emancipation Procrastination (2017)

Christina Marie’s Yeni Nostalji (2018)

Christine Hit Magical Kite (2018)

Clarisse Sisters Kaleidoscope! (2018) (Africa)

Claude Cozens Improvisation 1 (2018) (South African)

Claude Cozens Improvisation 2 (2018) (South African)

Col. Bruce Hampton Live @ The Vista Room (2017)

Corcoran Holt The Mecca (2018)

Corey Christiansen Dusk (2018)

Cory Weeds Little Big Band Exp (2018)

Counterweight Counterweight (2018)

Craig Thumper Samuels Thumper & Generation One (2018)

Cyille Aime Cyrille Aime Live (2018)

Cynthia Basinet The Standard (2018)

Cyril Neville Endangered Species Essential Recordings (2018)

D.A.J.O (Darryl Andrews Jazz Orchestra) Cape Town (2018) (South African)

Dale Head and the MindWinder Orchestra Swing On The Rocks (2018)

Dan Block Block Block Party (2018)

Dan Pugach Nonet Plus One (2018)

Dan Shout’s, In With a Shout Secret Weapons (2018) (South African)

Dan Wilensky Good Music (2018)

Dana Marcine To The Horizon (2018)

Danny Green Trio One Day It Will (2018)

Danny Rivera Obsesi-n (2018) Lat

Dario Deidda My Favorite Strings Vol 1 (2018)

Darryl Anders Agape Soul Conversations

Dave Kowaleski Under The Mojave Moon (2018)

Dave Liebman & John Stowell Petite Fleur The Music of Sidney Bechet (2018)

Dave McMurray Music Is Life (2018)

Dave Sadler Moondance (2018)

Dave Tull Texting and Driving (2018)

Dave Valentin Live At The Blue Note (1988)

David Friesen Structures (2018)

David Garfield Jazz Outside The Box (2018)

David K Mathews Fantsy Vocal Sessions Vol 1 Standards (2018)

Dawn Clement Tandem (2018)

DB3 Firebrand (2018)

Deanne Matley Because I Loved (2018)

Deb Ryder Enjoy The Ride Cover (2018)

Deborah Swiney I Remember Rio (2018)

Deli Rowe Smile Again (2018)

Diane Marino Soul Serenade The Gloria Lynne Project (2018)

Dick Sisto American Love Song (1995)

Dick Sisto Spirit Of Life Quartet Plays The Spiritual Music Of Coltrane, Ellington And Strayhorn (2018)

Dimitri K. Blue Cat (2018)

Dimitrije Vasiljević Accidental Nomad (2018)

Diva Jazz Orchestra 25th Anniversary Project (2018)

Dolores S. Final Mixes (2018)

Dolores Scozzesi Here Comes The Sun (2018)

Dominic Egli’s Plurism feat Feya Faku More Fufu (2018) (South Africa)

Don Braden Earth Wind and Wonder (2018)

Dongfeng Liu China Caribe Leon (2018)

Dred Scott Rides Alone (2018)

Duo Elevation (David Ellington Chris Burroughs) Omar’s Lament

Dustlights In A Stillness (2018)

Dyra Woolf Here I Am (2018)

  1. J. Decker Bluer Than Velvet The Prysock Project (2018)

Eddie Daniels Heart of Brazil A Tribute to Egberto Gismonti (2018)

Eddie Henderson Be Cool (2018)

Eddie Palmieri Full Circle (2018)

Eddie Palmieri Sabiduria (2018)

Eddy “The Chief” Clearwater West Side Strut (2018)

Eden Bareket Night (2018)

Edgar Steinitz Roots Unknown (2018)

Edward Simon Sorrows Triumphs (2018)

El Eco (Guillermo Nojechowicz) Puerto de Buenos Aires 1933 (2018)

Electric Squeezebox Orchestra The Falling Dream (2018)

Eliane Elias Music from Man of La Mancha (2018)

Eliovilla Franca Cinque CD1 & 2 (2018)

Ella Fitzgerald Ella at Zardi’s (1956) (Re Issue)

Emma Frank Ocean Av (2018)

Emmanuel Withers Mr. Neo-Classic Soul (2018)

Emmet Cohen Masters Legacy Series Volume 2 featuring Ron Carter (2018)

Enrique Haneine The Mind’s Mural (2018)

Eric Binder Trio The Malcolm Cecil Project (2018)

Erik Applegate Threes A Crowd (2018)

Erin McDougald Outside the Soiree (2018)

Ernie Krivda A Bright and Shining Moment (2018)

Erroll Garner Nightconcert Octav (2018) (Re-Issue)

Escaper Edge Detection (2018)

Escaper Skeleton Key (2018)

Eva Cortes Crossing Borders (2018)

Evan Harris Skylines (2018)

Evan Salvacion Levine Mestizo (2018)

Fabio Marziali Windows and Lights (2018)

Flavio Silva Break Free (2018)

Flow (Will Ackerman, Fiona Joy, Lawrence Blatt and Jeff Oster) Flow (2018)

Flying Horse Big Band The Bat Swings! (2018)

Frank Russel Influences (2018)

Frank Wagner Floating Holiday (2018)

Fred Hersch Live in Europe (2018)

Freelance Yes Today (2018)

Fusk The Jig Is Up (2018)

Garaj Mahal Bicycling in Bombay (2018)

Gary Brumburg Moonlight (2018)

Gary Palmer Coast 2 Coast (2018)

Gayelynn McKinney McKinFolk The New Begining (2018)

Geof Bradfield Yes, and…Music For Nine Improvisers (2018)

Geoffrey Keezer On My Way To You (2018)

George Cotsirilos Mostly In Blue (2018)

George Kahn Straight Ahead (2018)

Ghost-Note Swagism Side Double CD (2018)

Global Grooves Metamorphosis (2018)

Gordon Grdinas The Marrow Ejdeha (2018)

Gordon Hyland’s Living Fossil Never Die! (2018)

Greg Diaz & The Art of Imagination Jazz Orchestra Begin the Agora  (2018)

Greg Fishman Quintet So You Say (2018)

Gregory Generet & Richard Johnson 2 of A Kind (2018)

Groove Elation Project Between Realities (Live Recording) (2018)

Hailey Tuck Junk (2018)

Hal Galper Quartet Cubist (2018)

Hans Teuber & Jeff Johnson Deuce (2018)

Harold Lopez Nussa Un Da Cualqui (2018)

Heather Bambrick You ll Never Know (2018)

Henry Conerway III With Pride For Dignity (2018)

Herb Ohta & Christian Fabian Live in Tokyo (2018)

Hervé Samb Teranga (2018) (Africa)

Hughes/Smith Quintet Motion (2018)

HUW Wood / Water (2018)

Idit Shner 9-Short Stories (2018)

Ill Doots Ill Doots (2018)

Itai Kriss and Telavana (2018)

Itai Kriss Telavana (2018)

J Easy Weaver Soul Connection (2018)

J.A.M. Silent Notes (2018)

Jairus Daigle Roam Around The City (2018)

James Austin Jr Songs In The Key Of Wonder (2018)

James Weidman Spiritual Impressions (2018)

Jamie Shew Eyes Wide Open (2018)

Jared Gold Reemergence (2018)

Jarod Bufe New Spaces (2018)

Jason Klobnak Quartet Friends (2018)

Jason Marsalis The Year Of The Drummer (2018)

Javier Santiago Phoenix (2018)

Jay Lawrence Sonic Paragon (2018)

Jay Phelps Free As The Birds (2018)

Jeannie Taylore Rough Diamond (2018)

Jeff Baker Phrases (2018)

Jeff Denson Outside My Window (2018)

Jeff Hamilton Live From San Pedro (2018)

Jeff Rupert with Veronica Swift (2018)

Jeff Siegel London Live (2018)

Jemal Ramirez African Skies (2018)

Jen Hodge All Stars Alls Fair (2018)

Jerry Leonide Source Of The Ocean! (2018) (Africa)

Jerry Weldon Those Were The Day’s (2018)

Jesse Peterson Man of the Earth (2018)

JF Girard Jazz Waves (2018)

Jim Buennig It’s Like This (2018)

Jimmy Haslip, Scott Kinsey, Gergö Borlai  ARC Trio (2018)

Joani Taylor In A Sentimental (2018)

Joanne Tatham The Rings of Saturn (2018)

Jocelyn Michelle Live At Viva Cantina (2017)

Joe Hurworth Creativity (2018)

John Arnold CoolBago Jazz (2018)

John Arnold What Time Is It EP (2018)

John Bailey In Real Time (2018)

John Coltrane Both Directions at Once, The Lost Album Double CD (2018)

John Dankworth Quintet JD5 (2003)

John Hart, Adam Scone, Rudy Albin Petschauer Leading The British Invasion (2018)

John Korbel Earthlight (2018)

John Proulx Say It (2018)

John Stowell & Ulf Bandgren Night Visitor (2018)

Johnaye Kendrick’s Flying (2018)

Johnny Valentino Goin’ Public (2018)

Jon Rodgers Expression Vibrations (Vol II) (2018)

Jonathan Barber Vision Ahead (2018)

Jonathan Kresiberg and Nelson Veras Kresiberg meets Veras (2018)

Joshua Redman Still Dreaming (2018)

Juan Bayon Vidas Simples (2018)

Juan Ospina Big Band Tramontana (2018)

Judi Silvano Lessons Learned (2018)

Justin Kauflin Coming Home (2018)

Kai Otten Camper Mode (2018)

Kait Dunton Trio Kait 2 (2018)

Kalen Henry Not Forgotten (2018)

Kamasi Washington Heaven and Earth Double CD (2018)

Kandace Springs Black Orchid EP (2018)

Kandace Springs Indigo (2018)

Karrin Allyson Some of That Suns (2018)

Kat Edmonson Old Fashioned Gal (2018)

Kate McGarry, Keith Ganz, Gary Versace The Subject Tonight is Love (2018)

Kate Reid The Heart Already Knows (2018)

Kaveh Rastegar Light Of Love (2018)

Kavita Shah & François Moutin Interplay (2018)

Ken Peplowski Big Band Sunrise (2018)

Kenny Barron Quintet Concentric (2018)

Kent Miller Quartet Minor Step (2918)

Kira Kira Bright Force (2018)

Kobie Watkins Grouptet Movement (2018)

Kris Adams We Should Have Danced (2018)

Kunle Ayo Happy To Know You (2018) (Africa)

Kurt Elling The Questions (2018)

Kyle Shepherd SWR New Jazz Meeting Sound Portraits from ContemporaryDouble CD] (2018) (Sourh Africa and Africa)

Lab 2018 Rhythm of the Road (2018)

Lakecia Benjamin Rise Up (2018)

Lance Bryant, Christian & Jason Marsalis Do For You (2018)

Larry Goldings Toy Tunes (2018)

Larry McDonough Quartet Alice In Stonehenge And Other Acoust Electric Adventure (2018)

Larry McDonough Quartet Alice In Stonehenge And Other Acoust Electric Adventures (Electric) (2018)

Laura Taglialatela The Glow (2018)

Laura Walls Olori (Live at the North Sea Jazz Festival) (2018)

Lauren Anderson The Game (2018)

Lauren Henderson Ármame Songs of Love and Loss (2018)

Lee Ainley’s Blues Storm Shoot Me Down (2018)

Lee Konitz and Dan Tepfer Decade (2018)

Lello’s Italian Job Volume 2 (2018)

Lena & The Slide Brothers The Road HQ (2018)

Lenny Marcus Trio Glorias Step (2018)

Leo Sidran Cool School (The Music of Michael Franks) (2018)

Leon Neal We Dance at Midnight (2018)

Leslie Pintchik You Eat My Food You Drink My Wine You Steal My Girl (2018)

Libby Rae Watson Sweet ‘n’ Salty (2018)

Light Blue Movers Teleological Devolution (2018)

Lisa B I Get A Kick Cole Porter (2018)

Lisa Hilton Escapism (2018)

Liza Ohlback Give You Hell (2018)

LJ Folk Near Me (2018)

Logan Richardson Blues People (2018)

Louis Cato Starting Now (2018)

Louiz Banks Prism (2018)

Lucia Jackson You And The Night (2018)

Ma-JiD (Majid Khaliq) Sound of a Flower (2018)

Mabuta Welcome To This World (2018) (South Africa)

Madeleine & Salomon A Womans Journey (2018)

Madsla Cours Almugi Hule (2018)

Maja Spencer Iindestructible EP (2018)

Manhattan Transfer The Junction (2018)

Marcus Miller Laid Black (2018)

Margo Rey The Roots Of Rey (2018)

Mark Alban Lotz Blues For Yemaya (2018)

Mark Lotz and Alan Purvis Food Foragers (2018)

Mark Lotz meets Omar Ka A Fula’s Call (2018)

Mark Wade Trio Moving Day (2018)

Martin Mayer Unbreakable (2018) M

Marty Elkins Fat Daddy (2018)

Matheus Mendes Thornton Lee & the Dirty Blues Company (2018)

Matt Piet City in a Garden (2018)

Matt White and the Super Villain Jazz Band Worlds Wide (2018)

Maura Shaftoe Make Me A Memory (2018)

Mcclenty Hunter The Groove Hunter (2018)

Mecca Bodega Skin (2018)

Meg Okura NPO Trio Album (2018)

Meg Okura The Pan Asian Chamber Jazz Ensemble IMAIMA album (2018)

Meg Okura’s IMA IMA (f Tom Harrell) (2018)

Melbreeze Animazonia (2018)

Melody Diachun Get Back To The Groove (2018)

Melody Gardot Live in Europe (2018)

Mica Bethea Suite Theory (2018)

Michael Alan Distant Worlds (2018)

Michael Sarian & The Chabones León (2018)

Michael Waldrop Origin Suite (2018)

Michika Fukumori Piano Images (2018)

Middle Blue Love Chords (2018)

Miggy (Migiwa Miyajima) Augmented Jazz Orchestra Colorful (2018)

Miguel Zenon Yo Soy La Tradición (2018)

Mike Campbell’s MC Big Band Journey (2018) (South Africa)

Mike Clark Delbert Bump Retro Report (2018)

Mike Freeman Venetian Blinds (2018)

Mike Jones & Penn Jillette The Show Before The Show (2018)

Mike Pachelli Impressions (2018)

Mike Spinrad With Guido Fazio Horns (2018)

Miki Yamanaka Miki (2018)

Miles Davis & John Coltrane The Final Tour The Bootleg Series 4 CD Set (2018)

Molly Tentarelli Molly Tentarelli (2018)

Motown Moe Warm Breeze (2018)

MTU feat John Pichardo Heart Circle EP (2018)

MTU feat John Pichardo Roar EP (2018)

Murray Buitendag Quartet You’re My Everything (2018)

Nabat Isles Eclectic Excursions (2018)

Nellie McKay Sister Orchid (2018)

NewBorn OutCry NewBorn OutCry (2018)

Nicholas Payton Afro-Caribbean Mixtape Double CD (2018)

Nick Fraser Is Life Long? (2018)

Nina Massara Watch Me (2018)

Noah Preminger & Rob Garcia The Dead Composers Club Chopin Project (2018)

Noah Preminger Genuinity (2018)

Nora McCarthy People of Peace Quintet blesSINGS (2018)

Octobop Live Savanna Jazz (2018)

Odd Atlas Band OddAtlas (2018)

OKB Trio (Oscar Perez, Kuriko Tsugawa and Brian Woodruff) at Kitano The Ing (2018)

Orquesta Akokn Orquesta Akokn (2018)

Ospina Tramontana (2018)

Out Of The Blue O.T.B. (1985)

Oytun Ersan Fusiolicious (2018)

Pablo Ziegler Jazz Tango Trio (2018)

Panta Rei 2.0 Last Ticket to Heaven (2018)

Pat Battstone Elements (2018)

Patrick Zimmerli Quartet Clockworks (2018)

Paul Simon In The Blue Light (2018)

Pauline Frechette Follow My Heart EP (2018)

Peggie Perkins Influences (2018)

Peggy Lee Echo Painting Songline (2018)

Peripheral Vision More Songs About Error And Shame (2018)

Perry Smith New Angel (2018)

Petals On A Bough Petals On A Bough (2018)

Pete McCann Pay For It On The Other Side (2018)

Peter Lin The Lintet (2018)

Peter Nelson Ash Dust and the Chalkboard Cinema (2018)

Phil Casagrande Irresistible (2018)

Phil DeGreg Trio Queen City Blues (2018)

Phil Haynes My Favourite Things(1960-1969 Double CD (2018)

Phil Haynes No Fast Food Settings for Three (2018)

Phil Madeira Providence (2018)

Phil Parisot Creekside (2018)

Phil Schurger The Waters Above (2018)

Philipp Gropper’s Philm Live At Bimhuis (2018)

Philthy (Phil Lassiter) Party Crashers (2018)

Pochette EP Work Together (2018)

Poppa Steve Funky Business (2018)

Poppa Steve Listen Up (2018)

Poppa Steve Sweet (2018)

Prof Mike Rossi’s MR Project Journey (2018) (South Africa)

Professor Cunningham and His Old School Swing It Out! (2018)

Progger Dystopia (2018)

Project K-Paz Post Something (2018)

Quite Storm Too Goog To Go (2018)

Rachel Caswell We’re All in The Dance (2018)

Rachel Caswell We’re All in The Dance (2018)

Radam Schwartz Two Sides Of The Organ Combo (2018)

Rafal Sarnecki Climbing Trees (2018)

Randy Brecker & Mats Holmquist  UMO Jazz Orchestra Together (2018)

Randy Waldman’s Jazz Superheroes (2018)

Ray Brown Jr This Is Ray Brown Jr (2018)

Rebecca Angel….What We Had (2018)

Rebirth Brass Band Feel Like Funkin’ It Up (2018)

Red’s Blues You Knock Me Out (2018)

Reggie Pittman Loren Daniels Quartet Smilessence (2018)

Reloaded My Longest Mile (2018) BL

Renee Rosnes Beloved of the Sky (2018)

Rhy Dongju Dance of the Age Vol1 (2018)

Rich Halley The Literature (2018)

Richard Howell Coming of Age Mangaku (2018)

Richard Shulman Turned Into Lemonade (2018)

Richard Sorce Projrct Samba Para a Vida (2018)

Richard X Bennett Away From The Many (2018)

Rivers on Mars  DeJe Voodoo (2018)

Rob Blaine It’s All Perception (2015) (South Africa)

Rob Dixon Trio ft Charlie Hunter Coast to Crossroads (2018)

Rob Zinn Walk The Walk (2018)

Robert Diack Lost Villages (2018)

Robert E Person Classic Covers (2018)

Robert Glasper R+R Now Collagically Speaking (2018)

Robert Kennedy Closer to Home (2018)

Robin McKelle Melodic Canvas (2018)

Ron English DanceCryDance (2018)

Ron Ward jr It’s Just Music Vol ii (2018)

Rondi Marsh The Pink Room (2018)

Ronnie Burrage Bluenoise (2018)

Roseanna Vitro Tell Me the Truth (2018)

Sam Javitch People and Places (2018)

Sam Morrison Howl Revisited (2018)

Sara Serpa Close Up (2018)

Sarah Benasouli Thoughts (2018)

Sarah Reich New Change (2018)

Sarnecki Climbing Trees (2018)

Sasha Masakowski Art Market (2018)

Satoko Fujii and Joe Fonda Mizu (2018)

Satoko Fujii feat Kaze Atody Man (2018)

Satoko Fujii Live at Big Apple in Kobe (2018)

Satoko Fujii Ninety Nine Years (2018)

Satoko Fujii This Is It! 1538 (2018)

Satoko Fujii, Joe Fonda & Gianni Mimmo Triad (2018)

Scott Gwinnell Jazz Orchestra Mulgrewology (2018)

Scott Hamilton Trio Live At Pyatt Hall (2018)

Scott Martin Alone At Sunset (2018)

Scott Petito Rainbow Gravity (2018)

Scott Reeves Jazz Orchestra Without A Trace (2018)

Sergio Galvao, Lupa Santiago, Clement Landais, Franck Enouf 2X2 (2018)

Sergio Pereira Nu Brasil (2018)

Shakes Seven Indiana (2018)

Sharel Cassity Evolve (2018)

Shari Puorto Live At Bogie’s (2018)

Shaun Martin Focus (2018)

Shaun Murphy Mighty Gates (2018)

Shawn Kingsberry Peace Love and Happiness (2018)

Shawn Maxwell Music In My Mind (2018)

Shawn Maxwell’s New Tomorrow Music In My Mind (2018)

Shirley Crabbe Bridges (2018)

Sibusiso Mash Mashiloane Closer to Home (2018) (South Africa)

Sisonke Xonti Iyonde (2018) (South Africa)

Snatam Kaur Beloved (2018)

Sons of Kemet Your Queen Is A Reptile (2018)

Soul Mutation Times Are Changing (2018)

South Florida Jazz Orchestra Presents The Music of Gary Lindsay Are We Still Dreaming (2018)

Spanish Harlem Orchestra Anniversary (2018)

Stacy Mitchhart Live My Life (2018)

Stanley Clarke Band The Message (2018)

Stefan Schultze Solo System Tribe (2018)

Stepahan Spira New Playground (2018)

Stephanie Mckay Song In My Heart (2018)

Stephanie Sante In Your Eyes (2018)

Steve Gadd Band – Steve Gadd, Michael Landau, Jimmy Johnson, Walt Fowler, Larry Goldings (2018)

Steve Slagle Alto Manhattan (2018)

Steve Turre The Very Thought Of You (2018)

Steve Tyrell A Song For You (2018)

Strunz & Farah Tales of Two Guitars (2018)

Sugar Queen & The Straight Blues Band 340 Blues (2018)

Sullivan Fortner Moments Preserved, Beans And Cornbread (2018)

Sundae +  Mr Goessl When You’re Smiling (2018)

Susan Krebs Chamber Band Spring Light Out of Darkness (2018)

Susan Williams & The Wright Groove It’s About Time (2018)

Sy Ntuli ibuya (2018) (South Africa)

Taryn Kasaval Joy at Last (2018) (South Africa)

Terence Blanchard & The E-Collective Live (2018)

Thandi Ntuli Exiled (2018) (South Africa)

The Bennito Padilla Sextet + One Classic Salsa & Latin Jazz (2018)

the ȼheap 3nsemble the ȼheap 3nsemble (2018)

The Detroit Bop Quintet Two Birds (EP) (2018)

The Hughes Smith Quartet Motion (2018)

The Idiomatiques Out On The Town (2018)

The Lao Tizer Band Songs From The Swinghouse (2018)

The Liberation Music Collective Rebel Portraiture (2018)

The MK Groove Orchestra MKXVGO (2018)

The Nels Cline 4  Currents, Constellations (2018)

The New England Jazz Ensemble Peter And The Wolf (2018)

The Royal Krunk Jazz Orkestra (RKJO) Get It How You Live (2018)

The Summer Brothers To Elliot in Remembrance of Wolf (2018)

Tia Brazda Daydream (2018)

Tia Fuller Diamond Cut (2018)

Tiffany Austin Unbroken Con Alma (2018)

Tlale Makhene SwaziGold (2018) (South African)

Todd Clouser, John Medeski & JT Bates You The Brave Live at Icehouse (2018)

Todd Marcus On These Streets (2018)

Tom Bruner Homage To A Hero (2018)

Tommaso Cappellato Aforemention (2018)

Tony Koch The Alt News Band Uber Chill (2018)

Tosin Aribisala Afrika Rising (2018)

Tower of Power Soul Side of Town (2018)

Transjoik (Sami Norwegian) & Sher Miandad Khan (Pakistan) Bewafa (2018)

Tribu El Matador (2018)

Trinom3 Just A Bit Further (2018)

Troy Roberts Nu Jive Perspective (2018)

Tucker Antell Grime Scene (2018)

Uncle Nephew Blues (2018)

Undecided Future Hit Me Up (Hmu) Ep (2018)

Van Morrison and Joey DeFrancesco You’re Driving Me Crazy (2018)

Venture Life Cycle (2018)

Victor Dey Jr Makola (2018)

Vijay Iyer Far From Over (2018)

Vin Venezia Fifth and Adams (2018)

Vince Bell Ojo (2018)

Vinyl Hampdin Red (2018)

Vivian Lee Let’s Talk About Love (2018)

Vuma Ian Levin Life and Death on the Otherside of the Dream (2018) (South Africa)

Wanja Slavin & Lotus Eaters Salvation (2018)

Wayne Powers If Love Were All (2018)

William Clarke Blowin’ Like Hell (2018)

Wynton Marsalis Septet United We Swing The Best of The Jazz at the Lincoln Centre Galas (2018)

Yak Attack Safety Third (2018)

Yelena Eckemoff Better Than Gold (2018)

Yelena Eckemoff Quartet Desert (2018)

Yellowjackets Raising Our Voice (2018)

Yoko Miwa Pathways (2018)

Yuri Apsy Nothin’ But The Blues (2018)

Yusef Komunyakaa, Davis Cieri, Mike Brown White Dust Cover (2018)

 

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Moskus – Mirakler – Hubro Records

Rob Mallows

By Rob Mallows – London Jazz News

They’re from Norway,” the editor said. Well, that’s a good start, I thought, when I was asked to review this album by a band I’d never heard of before. Over the last decade, Norway has for this reviewer been something of an El Dorado of great new jazz music, with fine artists such as Eyolf Dale, Pixel and Daniel Herskedal producing great album after great album. It’s become one of my go-to jazz nations.

But I was taking a leap in the dark with Moskus

Read the full review … at http://www.londonjazznews.com/2018/07/cd-review-moskus-mirakler.html

 

 

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DownBeat Announces Winners of the 2018 Int’l Critics Poll

Pianist Vijay Iyer topped two categories in the DownBeat Critics Poll: Jazz Artist and Jazz Group (for the Vijay Iyer Sextet).
(Photo: Jimmy & Dena Katz)

Pianist Vijay Iyer, singer-songwriter Cécile McLorin Salvant, flutist Nicole Mitchell, trumpeter Amir ElSaffar, orchestra leader Maria Schneider and hip-hop artist Kendrick Lamar are among the talented performers who topped multiple categories in the 66th Annual DownBeat International Critics Poll.

Iyer topped the Jazz Artist category (a feat he also accomplished in 2012 and 2015), and his namesake sextet—which released the 2017 album Far From Over (ECM)—topped the Jazz Group category. Produced by Manfred Eicher, the album features Iyer (piano, Fender Rhodes), Graham Haynes (cornet, flugelhorn, electronics), Steve Lehman (alto saxophone), Mark Shim (tenor saxophone), Stephan Crump (double bass) and Tyshawn Sorey (drums).

Read about and see all the winners here :-

http://downbeat.com/news/detail/downbeat-announces-winners-of-2018-critics-poll

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Sis Gwen Jazz Blog

Sis Gwen Ansell

 Used with the permission of Gwen Ansell

Two years ago, I raised in this blog, the issue of a Eurocentric jazz curriculum. (Who should teach jazz in South Africa). The column was triggered by a letter from one of my readers, an SA musician studying overseas, as well as the publication of a very interesting piece of network studies research about the implications of homophily (p

reference for association with similar others) for diversity and career progression among South African scholars.

The responses to the piece were fascinating. They inevitably included accusations of “racism”, from a few individuals who really didn’t seem to have read it. There was even an invocation of what we have come to call the ‘Zille Argument’: “without [European music] their (sic) would be no harmony and no musical instruments. But this does not fit his (sic) tired and wordy narrative,” opined one commenter.

Read the whole of the newsletter at https://sisgwenjazz.wordpress.com

A wee bit about Sis Gwen

Gwen Ansell is a freelance writer, researcher and trainer. She writes about jazz (for this blog, The Conversation, the Financial Mail, M&G Friday and more) and reviews books – mainly science fiction & fantasy (these reviews have appeared in the Johannesburg Mail&Guardian and the Chimurenga Chronic, among others). As a Research Associate of the Gordon Institute of Business Science, she has researched and published on jazz and music policy in the creative and cultural industries sector. She trains journalists and academic and organisational writers, and consults on music industry policy, organisational communication and training policies as well as curriculum design.

A former Louis Armstrong Visiting Professor at the Center for Jazz Studies, Columbia University, she is the author of Soweto Blues: Jazz, Politics and Popular Music in South Africa and the textbook Introduction to Journalism,, as well as various book chapters and journal articles. Watch out for her chapter on jazz in Johannesburg in the forthcoming second volume of Sounds and the City.

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Extra, Extra read all about it – A Blog Supreme Extra Another Quick ‘n Short Note of Note to Note No22

  by Eric Alan – FRIDAY 6th July 2018

The Mzantzi Jazz Awards 2018

After numerous problems over the past 24 hours with with regards to both the Mzantzi Jazz Awards 2018 SMS system and their website. I have just received another communiqué from Peter Mashabane the PR dude for Awards, in it he states that the SMS problems are now sorted, so please would you go ahead and cast as many votes as you can for us at All Jazz Radio.

For one to cast ones votes for for us please send your SMS to the number 40439 and add the unique SMS code ZaJazz  BR2 and hit send. One will receive a confirmation of receipt of ones vote.

If you will be casting your votes from outside of South Africa, note please that the South African country code must be added before the number – 27 40439

I don’t know how many problems and questions I discovered and questions I’ve asked over the last 25 hours but I am pleased to say Peter Mashabane the PR fella for the Awards has been most helpful during this rather tedious period of trouble shooting.

I’m now confident and very glad that we can notify all AJR Listeners, Fans, Musicians, Friends, Jazz Lovers, Followers in the Global Village that it’s now time to cast many votes for AJR as possible so please get your fingers walking on your phones keyboard.

Should you have an queries about the Mzantzi Jazz Awards 2018 please give Peter Mashabane a call on mobile +27(0)823930026 or landline +27(0)127517608

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Support South Africa’s only 24/7 online jazz radio station ALL JAZZ RADIO today Remember any day is a good day to listen to All Jazz Radio online at

http://alljazzradio.ndstream.net/flashplayer.htm

http://onlineradiobox.com/za/alljazzra/?cs=za.alljazzra

https://tunein.com/radio/All-Jazz-Radio-s185300/

http://streema.com/radios/play/88609

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Please would you do the following;

FOLLOW us in the Twitterspher https://twitter.com/AllJazzRadioZA

LIKE All Jazz Radio Cape Town ZA Streaming daily from the African Jazz Capitol, Cape Town FB Page https://www.facebook.com/AllJazzRadioCapeTownZA/

JOIN our JOIN the All Jazz Radio Facebook Group https://www.facebook.com/groups/alljazzradio/

LIKE The Klutz In The Kitchen’s Grub n’ Cooking News, Reviews, Interviews & Recipes FB Page https://www.facebook.com/theklutzinthekitchen/

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Visit the All Jazz Radio Website at www.alljazzradio.co.za

Read todays All Jazz Radio News from paper.li at http://paper.li/AllJazzRadioSA/1342250877

Why not join us on Linked In at https://www.linkedin.com/hp

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We are mobile, so you can take us with you wherever you may go and enjoy the best Jazz, Blues, Latin and World Jazz music from the South Africa, Africa and the rest of the Global Village any day, all day.

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All Jazz Radiostreams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind.

Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

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Please shareAnother Quick ‘n Short Note of Note to Note with all of your Friends, Followers and Fans encouraging them in the strongest friendly terms to VOTE for ALL JAZZ RADIO

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A Quick ‘n Short Note to Note No20 by Eric Alan – FRIDAY 6th July 2018

Sadly I have had to unpin yesterdays A Quick ‘n Short Note to Note from all social and other media, though we are really very happy and honoured about being nominated in The Best Radio Station Playing Jazz Category ofthe 2nd Mzantzi Jazz Awards 2018 (https://www.facebook.com/ZaJAzzAwards).We have had a number of All Jazz Radio Fans, Listeners, Friends and Followers, notifiying us that they are experiencing problems with their SMS voting system. The unique code BR2 and number 40439 for voting for AJR is not working, an error message is returned to the sender, and returns an error stating that the message is not formatted correctly. There are other problems with their website as well which I have also notified the powers that be about and am awaiting their reply. As soon as they have sorted the problem out I will once again post all the details, watch this space.

See yesterdays cancelled Note below

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Sjoe! We got a big surprise email this morning, which kind of made our hearts really sing. What is all this happiness about one says well, All Jazz Radio has been nominated for an award. We’ve been nominated in the Best Radio Station Playing Jazz Category of the 2nd Mzantsi Jazz Awards!

Now we really need your help to continue further. Here’s what we need you to do is to vote for All Jazz Radioby sending an SMS.

The Best Radio Station Playing Jazz Categoryis open to public vote using a unique SMS code and number. Vote for All Jazz Radio by sending an SMS using the unique code BR2 to the number 40439.

The awards take place on the 11th August 2018 at The World of Yamaha, in Sandton, Marlboro. So please vote for us, most importantly share this with all Facebook Friends, Twitter Followers and Groups and Jazz Lovers around the global village. We thank you in anticipation of your vote.

The Mzantsi Jazz Awards handles are; Twitter: @ZaJazzAwards – Facebook: Mzantsi Jazz Awards Instagram: zajazzawards and the official hashtag is #MJA2

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Support South Africa’s only 24/7 online jazz radio station ALL JAZZ RADIO today

Remember any day is a good day to listen to All Jazz Radio on any of the following:

http://alljazzradio.ndstream.net/flashplayer.htm

http://onlineradiobox.com/za/alljazzra/?cs=za.alljazzra

https://tunein.com/radio/All-Jazz-Radio-s185300/

http://streema.com/radios/play/88609

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Please would you do the following;

FOLLOW us in the Twitterspher https://twitter.com/AllJazzRadioZA

LIKE All Jazz Radio Cape Town ZA Streaming daily from the African Jazz Capitol, Cape Town FB Page https://www.facebook.com/AllJazzRadioCapeTownZA/

JOIN our JOIN the All Jazz Radio Facebook Group https://www.facebook.com/groups/alljazzradio/

LIKE The Klutz In The Kitchen’s Grub n’ Cooking News, Reviews, Interviews & Recipes FB Page https://www.facebook.com/theklutzinthekitchen/

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Visit the All Jazz Radio Website at www.alljazzradio.co.za

Read todays All Jazz Radio News from paper.li at http://paper.li/AllJazzRadioSA/1342250877

Why not join us on Linked In at https://www.linkedin.com/hp

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We are mobile, so you can take us with you wherever you may go and enjoy the best Jazz, Blues, Latin and World Jazz music from the South Africa, Africa and the rest of the Global Village any day, all day.

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All Jazz Radiostreams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind. Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

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Brian Charette Groovin’ With Big G – by Dan Bilawsky of All About Jazz Website

Groovin’ With Big G was destined to come about. When a young Brian Charette was cutting his teeth on jazz piano gigs in his home state of Connecticut in the early ’90s, he wound up working dates with drummer George Coleman Jr. The two struck up a friendship, and Coleman’s encouragement helped Charette make the leap to New York a few years later. Coleman even let the budding pianist crash in his rehearsal studio for a spell.

https://www.allaboutjazz.com/groovin-with-big-g-brian-charette-steeplechase-records-review-by-dan-bilawsky.php?width=1280

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Filed under Album Reviews

Short Notes to Note #No 8

by Eric Alan of Tuesday 15th May 2018

Please feel free to share

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Jeez, where has the year disappeared, huh! I mean we’re halfway through May already very soon we’ll be seeing the retail store putting up their Christmas decorations and other such paraphernalia, yep it go up earlier and earlier annually, doesn’t it does it?

I’m trying to make sure I go live on air in the studio 3 times a week, Tuesdays, Thursdays and Saturdays, difficult as it might be it going to happen from next week. I’m still trying to reorganise my day’s workload and I think I’ve finally managed to crack the problem.

Your help has been instrumental in achieving this and for that I must thank you all. Hey don’t think this is the time to back off, keep up doing it. The formula we’ve adopted that I’ll post a list artist and album titles that we’ve receive and added to our playlist in any particular month irrespective of the year of release. All we ask is that you choose 48 artists and the albums title from the list and post it on our All Jazz Radio Facebook Groupor email it to us at music@alljazzradio.co.zaplease remember to give us your full name, where you’re from city, tow, country and your contact number. You’ll become a vital cog in the wheel of my program The Jazz Rendezvous Radio Pinotage, Coffee & Stockvel Showas an associate producer. Like that huh! You’ll also get the credit for your choices during the show too. I’ve decided, for this coming Thursday’s show that’s of 17thMay we’re going to post the list artist and album titles for the month of January 2018.

Remember many of the artists you may not have heard of before so be bold and make your choice and I’ll choose the track from your choices. We do need a total of 48 choices from the list for that day, and any list submitted that contains less that the required number will automatically be disqualified.

In January we added 106 artists with their album and a few singles titles to our playlist. Lets have fun, as you become a member of the Jazz Rendezvous Radio Pinotage, Coffee & Stockvel Show team. It’s an interesting mix of music for you to choose from welcome aboard let the fun and games begin, I kook forward to your list.

THE LIST

Aaron Aranita Segunda Vista (2018)
Abraham Day Am I Ready (Radio Edit) (SINGLE) (2018).mp3
Acute Inflections The Brave (2018)
Adam Hawley Can You Feel It Radio Edit (SINGLE) (2018).mp3
Adam Shulman Sextet Full Tilt (2018)
Airborne Wave (SINGLE) (2018).mp3
Alberto Pibiri Jazz Legacy (2018)
Alexandra Jackson Brazilica (Radio) (SINGLE) (2018).mp3
Alexandra Jackson Legacy & Alchemy EP (2018)
Alfredo Rodriguez The Little Dream (2018)
Andrew Distel It Only Takes Time (2018)
As Is (Alan Schulman & Stacey Schulman) Here’s to Life (2018)
Auriol Hays Like Fire (SINGLE) (2018).mp3
Ben Paterson That Old Feeling One Sheet.pdf
Benji Kaplan Chorando Sete Cores (2018)
Billy Ray Sheppard Heels and Pearls (SINGLE) (2018).mp3
Black Gardenia Lucky Star (2018)
Blanche Blacke Out to Sea (2018)
Boney James On The Prowl (SINGLE) (2018).mp3
Brenda Hopkins Miranda Puentes (2018)
Brenda Navarette Mi Mundo (2018)
Brenda Reynolds Never Know A Lover feat. Marion Meadows (SINGLE) (2018).mp3
Bryon M Tosoff Holding to the Dream (2018)
Bryon M Tosoff Kick Back Just Relax (2018)
Budha Building Purpose EP (2018)
Charles Overton Group Converge (2018)
Chick Corea and Steve Gadd Chinese Butterfly CD 1 (2018)
Chick Corea and Steve Gadd Chinese Butterfly CD 2 (2018)
Chris Godber Momentum (SINGLE) (2018).mp3
Cody Carpenter’s Interdependence (2018)
ȼheap 3nsemble the ȼheap 3nsemble (2018)
Dan Block Block Party (2018)
Dan Siege Origins (2018)
Dan Siegel  After All (SINGLE) (2018).mp3
Danny Fox Trio The Great Nostalgist (2018)
Darryl Williams Do You Remember feat Michael Lington (SINGLE) (2018).mp3
Dave Hunt 100 Horses (2018)
Dave Sadler Moondance (2018)
David Ellington Marbles From A Drawer (2018)
Dick Fregulia Trio What Now (2018)
Dr Lonnie Smith All In My Mind (2018)
Dreaming In Colour Morning Star featuring Chuck Loeb (SINGLE) (2018).mp3
El Eco (Guillermo Nojechowicz) Puerto de Buenos Aires 1933  (2018)
Elliot Mason Before Now After (2018)
Emilie-Claire Barlow and  L J Folk Feelin’ Good (SINGLES) (2018).mp3
Eric Reed A Light In Darknessm (2018)
Etuk Ubong Tales of Life (2018)
Evan Harris Skylines (2018)
Fila Brasilia Maim That Tune
Gary Palmer Coast 2 Coast (2018)
Gary Palmer feat Kay-Ta Misunderstanding Radio Edit (SINGLE) (2018).mp3
GoGo Penguin A Humdrum Star (2018)
Gordon Hyland’s Living Fossil Never Die! (2018)
Heavyweights Brass Band This City (2018)
Hristo Vitchev Of Light and Shadow (2018)
J Easy Weaver Soul Connection(2018)
James Acid Robot Kibby Toys (2018)
James Hall Lattice (2018)
Jason Marsalis and The 21st Cent (2018)
Jeannie Taylore Rough Diamond (2018)
Jim Gelcer Melodies Pure and True Jazz Folk (2018)
Joanna Wallfisch Blood and Bone (2018)
Jodi Proznick Sun Songs (2018)
Johnny Summers Suite Jubilation (2018)
Joseph Patrick Moore Decade II 2006-2015 (2018)
Julian Lage Modern Lore (2018)
Kate McGarry The Subject Tonight Is Love (2018)
Kathy Kosins Uncovered Soul (2018)
Kay-Ta Synch With Me Radio Edit (SINGLE) (2018).mp3
Keith O’Rourke Sketches From The Road (2018)
Kent Miller Quartet Minor Step (2918)
Kevin Sun Trio (2018)
Kirk Fischer Shades of Gray (SINGLE) (2018).mp3
Leslie Pintchik You Eat My Food You Drink My Wine You Steal My Girl (2018)
Liberation Music Collective Rebel Portraiture (2018)
Lisa B I Get A Kick Cole Porter (2018)
Little Axe London Blues (2018)
Lori Williams I Like The Way You Talk (To Me) Radio Version (SINGLE) (2018).mp3
Madeleine & Salomon A Womans Journey (2018)
Mariea Antoinette Overture (SINGLE) (2018).mp3
Mario Cruz Finding Common Ground (2018)
Mark McGrain Love Time Divinat (2018)
Peter Horsfall Nighthawks (2018)
PJ Perry Quartet Alto Gusto Live at the Yardbird Suite (2018)
Prime Time Big Band Live at the Ironwood (2018)
Run n’ Fly Stella (SINGLE) (2018).mp3
Sam Taylor Along Th eWay With Guest Larry McKenna (2018)
Satoko Fujii Fukushima (2018)
Scott Allman Radio Waves (SINGLE) (2018).mp3
Scott Hamilton Trio Live At Pyatt Hall Featuring Rossano Sportiello (2018)
Shaun Murphy Mighty Gates (2018)
Shpongle Codex VI
Sisonke Xonti Iyonde (2018)
Steve Slagle Alto Manhattan (2018)
Stompin Heat Live At Stummsche Reihalle (2017)
Summer Brothers To Elliot in Remembrance of Wolf (2018)
Sunny Wilkinson Into the Light (2018)
Terry Blankley Cookin’ (SINGLE) (2018).mp3
Terry Blankley Nothing But The Blues (SINGLE) (2018).mp3
Terry Wollman No Problem Radio Edit (SINGLE) (2018).mp3
The Allen Carman Project Hearsay (SINGLE) (2018).mp3
Tony DeSare and Edward Decker One For My Baby (2018)
Tony Zino The Ark Bearers You Alone (SINGLE) (2018).mp3
Under The Lake Jazz Groove Attiude (2018)
Walter Beasley Come On Over (SINGLE) (2018).mp3
Wild Card Life Stories (2018)

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Support Africa’s only 24/7 online Jazz, Blues, Latin Jazz and World Jazz radio station ALL JAZZ RADIO today.

Remember any day is a good day to listen toAll Jazz Radioon any of the following;

https://tunein.com/radio/All-Jazz-Radio-s185300/

http://streema.com/radios/play/88609

http://alljazzradio.ndstream.net/flashplayer.htm

http://onlineradiobox.com/za/alljazzra/?cs=za.alljazzra

Please would you do the following;

JOIN our All Jazz Radio Facebook Group

LIKE All Jazz Radio Cape Town ZA Streaming daily from the African Jazz Capitol, Cape Town FB Page

LIKE The Klutz In The Kitchen’s Grub n’ Cooking News, Reviews, Interviews & Recipes FB Page

FOLLOW us in the Twitterspher @AllJazzRadioZA

Join us on Linked In at https://www.linkedin.com/hp

Read todays All Jazz Radio News from paper.li at All Jazz Radio Newspaper

We are mobile, so you can take us with you wherever you may go and enjoy the best Jazz, Blues, Latin and World Jazz music from the South Africa, Africa and the rest of the Global Village any day, all day.

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The latest All Jazz Radio News! https://t.co/YIK9eZ0Yq8 Thanks to @OOOCANSEY @pat_thiel @Percy_Mabandu #jazz #music

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Jazz, Blues, Latin Jazz and World Jazz musicians please would you send your music for airplay consideration to music@alljazzradio.co.za and use Jazz, Blues, Latin Jazz and World Jazz musicians please would you send your music for consideration to  music@alljazzradio.co.zaand use the WeTransfer (https://wetransfer.com) file transfer service, which is the simplest and easiest of all services of a similar nature. Note too that we prefer MP3s to any other format due to slow download speeds currently available in our country. Please include an EPK and album cover jpeg and biographical martial as well. Please note to that we are an A.O.J. (Album Oriented Jazz) Station, our presenters are free to make their own choice for their shows and therefore we load and play all tracks from the albums we receive. Please send full album with all details soonest. We add only full albums as we believe that as an artist you are telling a story though the thread of the entire album, after all an author does not write one page and call it a book. AJR is a Jazz, Blues, Latin Jazz and World Jazz digital online radio station streaming from the African Jazz capital, Cape Town, South Africa.

Also feel free to share this missive, ‘saamblief (please)

Give us a call in the studio via WhatsApp; +27 82 456 2195 or Viber: +27 82 456 2195

Email us at info@alljazzradio.co.za

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Restaurant Reviews

Klutz in the Kitchen

The Klutz in the Kitchen

Pescarne, Main Road, Hout Bay

Late last week there I was beavering away at the keyboard and the phone goes, breaking all thoughts of what I was doing. To my pleasant surprise it was the sultry voice of a very dear friend whom I had not seen for quite sometime saying they had arrived for their regular holiday in Cape Town. She asked me to join her hubby and his sister to join them for lunch, which I gladly agreed to. They had lived in Hout Bay some twenty and then some years ago and had returned to Europe after a number of very happy years of living here. Now I have not been on that side of the mountain for a really long time, so was excited at the prospect of visiting the area again.

Yesterday, Tuesday, I headed for the Republic of Hout Bay, remembering how bad the traffic and access was I made sure I left with plenty of time to of arriving with a little time in hand to pick them up. On arrival at the Beach Club and joined them for a cup of coffee and catch up before heading out for lunch. The chosen venue was discarded due to the extreme windy conditions, and went on a search of Cheyne’s in the old village, which had been recommended by a friend of my lunch hosts. Finding parking and getting ready to walk to the restaurant, we were asked by the friendly manager of the close by Pescarne, if he could assist, and we told him we were looking for Cheyne’s and he pointed us in the right direction, quickly looking up the info on Zomato found they weren’t open for lunch. Never having been there before, we were invited by the manager to check out Pecarne.

There is a large outside deck area, again due to the wind we elected to sit inside the large dining area. The waiter introduced himself, Jimmy was his name, and presented with a number of laminated menu’s. After looking through and discussing the options, we ordered our drinks, a glass of red for my mate and myself, which we later found out to be Spier Signature Shiraz at R35 per glass, My host had to glasses and I had one. The ladies opted for a couple of glasses of Spier Brut Sparkling at R59 per glass and a small bottle of sparkling water at R15. I though good chance after all the fuss about water in restaurant to ask for a glass of tap water, Jimmy immediately asked if I would like ice and lemon to which I said yes please. Good start not so?

The menu was quite extensive and covered all bases, breakfast, burgers, steak, , Seafood, Shellfish, Greek Cuisine, Salads all pretty reasonably priced. My companions decided on the seafood option with my host and his sister opting for the Baby Calamari he with Chips and his siter with Baked Potato at R79, my host’s wife on finding out the line fish option was either Cape Yellowtail or Dorado, decided on the latter at R99 with salad instead of chips stating she’d not had it in a long while. Both of the fishes are on the SASSI Green list. I decided to go the Carne route and ordered the Beef Trinchado at R79, a favourite of mine. I then asked Jimmy if the chips were fresh or frozen, he was unsure and hesitant, but said fresh, being the sceptic with that answer decided on the baked starch instead.

The food arrived, with the Calamari looking reasonably good but the chips were the frozen variety, The line fish, was not Dorado at all but a couple of fish fillets of indiscriminate type and totally dry, fried and not grilled as requested. The Trinchado was not much better swimming in some sort of spicy pinkish orange liquid with the meat tough really awful, BTW it came with a bowl of those frozen “chips” instead of the baked potato as requested. I tasted and immediately sent it back and eventually the “Dorado” was also returned. I was not asked is I would like anything else but saw the kitchen was fussing over another portion of Trinchado and said I was not willing to have the dish again and again not asked if I wanted something else from the menu, to late I said my friends had already finished their meal.

Coffee and Espresso at R18 each, sent mine back as the cup was chipped and the crema was almost black, second cup was much better with the crema the right colour.

A very disappointing lunch at Pescarne and I asked for the owner to voice our complaints. He eventually arrived at our table apologising profusely laying blame at the feet of his new Malawian Chef who came with good references. I asked if this new Chef had cooked his signature dish and a dish from the current menu, you’ve guessed right, no he had not. That’s not the way one hires a Chef, on paper and telephonic references at all. A few other excuses were used by this time I was so over the discussion. They also had an extensive. Sushi menu and there was a Sushi Chef on duty as well. Jimmy had tried his best, but was lacking in training, not his fault, and he did not know what the food was like on the menu. When I chatted to him a little earlier. When I was in the trade I made sure all of my staff tasted everything on the menu over a period. When a new dish was due to be added to the menu the entire staff, from waiters/waitresses right through to dishwashers all tasted and gave their opinion and that opinion was highly regarded. Will I go back to Pescarne after the abortive disgusting lunch, the answer is yes as I always promise to do.

The Klutz in the Kitchen’s Grub Rating

★ = Really bad, horrible, unpleasant, and abysmal, blerry awful

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

 

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

 

Klutz in the Kitchen

Klutz in the Kitchen

The Avenue Restaurant and Grill

It was one of those day’s, students doing their #Tag thing, a muggy Thursday and whilst beavering away at the listening to newly arrived music which were to be added to our playlist I had some fat finger trouble and suddenly there was this beautiful, mouth watering picture of a thick juicy steak all over my computer screen. Were the food gods being crazy to lead me off the work path, ‘cause this revelation led me to think what the Klutz was going to prepare for dinner. Quickly casting aside all thoughts ot the Klutz getting behind the hot stove and mostly because there was no steak fixings in the apartment at all. Then it happened, yep the word Avenue popped into my mind, eureka, The Avenue Restaurant and Grill. It was a total random spur of the moment choice, so hopped into the mechanical chariot and headed over the bridge to 2nd Avenue.

Once parked entered the emporium and greeted by smiling friendly wait staff and was led to our table the charming waitress Perpetua and left with the menu after placing a drink order. Not being in an alcohol frame of mind opted for a soft drink instead. Looking through the wine menu an was very happily surprised to see that all wines on the list were well under R200 per bottle. At last a restaurant where the wine costs more than the food one is to consume. Timer to start a #tag restaurant wine prices must fall movement, eh!

The food menu was also very reasonably priced and was informed by the affable waitress that the chips were hand cut from real potato’s, so on the advice of Perpetua and being quite hungry, decided on the 350gm sirloin medium rare (R145) with chips and also came with “roast” veg which I turned down, can’t stand them see, never had a good experience with “roasted veg” We were immediately offered a side salad instead which was gratefully accepted and also ordered a side of onions (R28) as well.

My order duly arrived in good time and looked good on the plate with the chips, onion and salad in side dishes, so far so good. Cutting into my steak was like using a blunt butter knife, tender as a ripe avocado. The first mouthful was juicy and very tasty, the basting sauce used was flavourful and did not detract from the meats flavour but enhance the taste experience. A truly wonderful piece of steak, best I’d had in a very long while. The salad was fresh and very tasty with their homemade salad dressing.

Now for the sad part of this tale, the chips were very oily and horribly verlep. This is often due to the raw chips not being rinsed off under fresh water and dried before being thrown into the fryer or the oil was used one time to many or not hot enough. Not much good can be said about the onions either, the batter was cooked hard, and one could if not careful chip a tooth on the horrid things. Nuff said if that.

The coffee was very good and rounded out a pleasing steak and salad meal, The Klutz in the Kitchen was satisfied with the friendly service and will be back in the near future.

The Klutz in the Kitchen’s Grub Rating

★★★ = Middling, tolerable, almost acceptable to adequate, still could be much better

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

Email the klutzinthekitchen@alljazzradio.co.za

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

Klutz in the Kitchen Confessions

August – Coffee and Deli Harfield Village Kenilworth

Sjoe feeling quite industrious at the moment this is the second review I’m writing today, now as one may gather I love living in the Southern Suburbs and going to discover some of the food emporia in Claremont and those radiating outwards from our home base. Now listening to the new album by Cape Town Chartreuse Amanda Tiffin Consideration currently just a six track promo EP with the full album due next week prior to the her launch concerts on Friday 13 at the Nassau Centre (Groote Schuur High School) at 20.00 and on Sunday 15 November 2015 at 19.0at The Reeler Centre Theatre (Rondebosch Boys High School) South African Jazz is really in a good place now.

Ok back at the G & GA again (Gin & Ginger Ale my Late Dad’s Favourite tipple) so refreshing on a muggy day in Ol’ Cape Town, hey theres a song in them that words somewhere. 🙂

This is a review of a new little place that opened in 2nd Avenue’s famous restaurant row about a month and a bit ago. The August Coffee and Deli is a little emporium that wishes it could I guess. My first visit was to reconnoiter the place and being a deli had a look at the meat and veg products on offer. So far so good, neh! While browsing around and asking questions about their expectations and philosophy for the place which was simply to provide residents in the area with the best produce they could find so I ordered a coffee and also got myself a nice piece of Rib eye and a half a kilo of mince. Both items were cooked by the Klutz over the ensuing days and were really very good and of great quality, best of all reasonably priced far better than Frankie Fenner Meats that has recently opened in the area.

On the strength of my first small meat order I ordered a couple of Lamb Shanks and a few day later popped in once again to check on my order that sadly have not yet arrived. I was there, and again fell under the aroma of their coffee and decided to order their much-touted burger. The restaurant side of the business is tiny as is the blackboard menu they have some pasta’s and salads on the menu as well, all reasonably priced. They however didn’t serve any chips on the day of my visit.

The burger came and was the same size as the bun, which they get from Knead just up the road and mixed salad greens underneath the burger patty, but no tomato or onion. The first bite was delicious the meat was perfectly cooked medium rare and very tender. The basting sauce was tasty but I’m not to sure if it that was homemade? Had a commercial flavour to it. I also asked what spices were used in the burger and was told coriander, paprika, cumin and salt and pepper all of which were extremely subtle and hardly there, could be the BBQ sauce overpowering the flavours. Sadly the ubiquitous wooden board was once again, like so many other places used, as a serving vehicle for the meal, shame about that and hope that chuck the things into their next braai fire and get proper crockery to serve on. At 30 bucks for the burger, was a treat.

As to my Lamb Shanks, after being assured that they would have then in a few days and would called to let me know of their arrival. Still waiting for a call as this this little issue is now well over a month old. Guess I’ll just have to go give them a real bollocking.

The Klutz in the Kitchen’s Grub Rating System


★★★ = Middling, tolerable, almost acceptable to adequate, still could be much better

The Klutz will be back.

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Klutz in the Kitchen

Klutz in the Kitchen

 

Truth Coffee – Cape Town

 

The Klutz made a Haddock Mornay for dinner last night, which was very good by the way and had a nice little Chateau De La Doos Sauvignon Blanc from the Robertson Winery to accompany the meal, yummoloicious it was too. I took a portion of it to Mum and dropped it off a wee bit earlier for her lunch. On arriving home decided it was time for a lunchtime G & GA (Gin & Ginger Ale) before sitting down to write this review and listen to the brand new sophomore album by the group Deep South called Heartland and get to write this review of Truth Coffee which was visited some si to seven weeks ago. Pleasant way to kill two birds with on stone, neh! The talented twosome of David Ledbetter and Ronan Skillen are to launch the album next week, Saturday 14th Nov 2015 at The Reeler Theatre in Rondebosch from 19:30 – 22:30.

It’s not often The Klutz in the Kitchen ventures out of the suburbs but was forced to due to a technical problem with his Lap Top. So decided to continue the quest of finding the best coffee in the Cape and headed to Steampunk HQ, Truth Coffee shop, after finding street side parking ambled over to the packed joint’ I was greeted by the cheerful smiling and very affable floor manager Haley who showed me to a table. I was offered the breakfast menu having arrived a half hour or so before the menu change and being a first time visit I asked for the lunchtime menu to peruse too. I asked about the coffee and what her recommendation was and she suggested the Resurrection blend, which was agreed and ordered with cold milk on the side. The cold milk was a safety measure, just in case the beverage turned out awful.

Looking through the very grubby and dirty photo copied menus; hands feeling quite dirty after handling the clipboard things. Got to carry some wet wipes for occasions such as this. Besides, what’s it with this grubby method of presenting menu’s these days. It certainly ain’t trendy at all and is very off putting.

Jovial waitress Neli brought my coffee after a long wait and told her I couldn’t make up my mind between The Croque Monsieur or the Steampunk Benedict could she make a suggestion, she immediately stated she enjoyed both so was difficult for her to choose. Mmmm, not much help I said with a smile. It all boiled down the difficult choice of the Bayonne Ham or the crispy bacon. Ok, so you guessed which won out eh, the bacon naturally. So Steampunk Benedict was ordered along with another cuppa nice java.

When the food arrived it looked really good and tasty but my expectation was lowered drastically on seeing the blerry wooden board, which was bedecked with some greaseproof paper on which the Sourdough toast with two softly poached eggs, crispy bacon and hollandaise sandwich and topped assorted greens was placed. First bite was quite lekkerlicious so cast my misgivings about the wooden board to the back of my mind, though not to easy must say. It was a pleasant meal with very nice coffee with good service in an interestingly decorated space with a pleasant bustling old world atmosphere, but still the search continues for that perfect cup of coffee.

Will be back again sometime in the future.

The Klutz in the Kitchen’s Grub Rating System


★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

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Loco Lounge Harfield Village Claremont

My 86 year old Mom had a really bad fall late last week, her being a fanatical gardener, she was heading inside to answer the phone (landline) when she attacked by the garden hose, you know the problem with these pesky garden hoses, they get quite ornery from time to time when neglected. I took her to her quackter on Friday for a check up. Mom’s quite ok but looks like she’s been through a round or two with Laila Ali, she’s is quite a trooper. So the Klutz in the Kitchen made a huge pot of Aunty Sarah’s Truly Excellent Pea and Bacon Stoup, her favourite, last night and delivered it to her this morning. Hope she’s going to enjoy it and will relieve her of cooking duties while she convalesces. Aunty Sarah’s Stoup somehow works better than any amount of chicken soup see.

After stopping off at the supermarket to get a few much-needed victuals, it was a total spur of the moment decision to head to the Loco Lounge in Harfield Village to have a bite. Having read and heard so many great reviews and reports about the little place.

On walking in I was greeted by Dexter, the very affable and charming waiter on duty and led upstairs to the dining area. Impressive and inviting simple, clean lined décor with interesting denim tablecloths decking the tables. I was the only soul in the place at the early lunchtime. The menus were somewhat tired and grubby raw cardboard with a few grease spots and someone had written something intelligible at the bottom of one of the clipboard presented menus. I felt the urge to wash my hands after touching them.

On being handed the Lunch/Dinner menu I was told the Steak and Line Fish was not available at lunchtime and only available at dinnertime. Ok then so why have it on the menu then, huh? I then asked the big question, fresh or fake frozen chips, the answer, fake frozen. Blerry hell I thought, that really spoilt my first impression of the place. I also had a good look at the very tacky and overpriced photo copied wine list, really atrocious. The cocktail list was just as boring and plain, nothing jumping out saying try me try me. The list of cocktail’s can be got at any average cocktail bar anywhere in Cape Town. The one surprising thing was the beer list, mundane though it is. The Amstel price of 20 bucks was the cheapest of all other beers on the list. Having been put off by the drinks menu I ordered a cup of coffee and the Loco Burger to munch. There was no indication that the meal came with any starch or salad at all, they did however have a separate sides and extras section, which included “Skinny Fries”. After being asked if I wanted any extras and enquiring if anything else came with the burger I was told that “skinny fries” came with the burger. Mmm, makes me wonder is it a ploy used by restaurants at large to get punters to order the paid for extras and are only told if enquiring whether the meal comes with anything at all. A little dishonest don’t you think?

The coffee arrived on an interesting saucer, more like a tray and rather unique, the beverage was hot and not too bad at all. My burger arrived looking a little anaemic and flattop fried as opposed to grilled. Before chowing down I cut a piece of the burger patty off to taste, there was a total lack of seasoning but there was also a strange sourish taste to the damn thing. Can’t describe the flavour and it also left an unpleasant aftertaste in my mouth, which a gulp of the coffee could not remove. The much bragged about bun was toasted and tough, seemed like a day or two old. Not a good lunch at all, damn still got that hellish taste in my mouth as I write this despite rinsing with a couple of glasses of water once I got home.

There was no ownership on duty at the time of this visit, so told Dexter of my concerns and disappointing experience.

The Klutz in the Kitchen’s Grub Rating


★★¼ = Just ok but really needs to be so much better, a little off putting but has potential for improvement.

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

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Grub Review

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Who doesn’t enjoy a good curry, huh! Some say the best Durb’s curry can only be found in, well, er, um Durban. Well, got to say the Klutz is one of those quirky grub nutters who just doesn’t like curry; he just has a weakness for a really good one, it’s Klutz Kryptonite, see. All right then, I know this is Cape Town, the Gatsby and false tooth Kingdom of Afrika, and don’t we all know there is a whopping difference between the Kaapse and Durbs curry varietals, all ‘n all.

It was with great glee that I discovered a new little place, to me, a couple of months ago in my home range of Claremont, Belvedere Road to be precise, called Nice ‘n Spicy. On entering the tiny space the aroma’s engulphed warmly and rapping one in a blanket of gorgeous flavours, immediately my mouth began salivating in anticipation of what was to come. It was a surprise to see a well-known face, apron bedecked somewhat rotund character behind the counter. Hey I’m rotund too, so no slight intended, comes with age see. Former Cape Town radio DJ, Lee Downs, yes and somewhat surprised, as I did not know he had any cooking aspirations or credentials at all.

We started chatting, catching up on occurrences of the past few years, then the inevitable question arose, what does a former radio personality do after the glitz and glamour of commercial fades? Easy answer, he said, he is a food lover and has been for years, so what better than to open a place that features homemade nosh from his childhood. Bunny Chow, a multiplicity of Curry’s, Solomes, Samoosa’s, Hamburgers, Homemade Pickles and what has become a firm favourite of mine, the Pulled Beef Marsala Sarmie, totally morish, but beware it’s highly addictive, though I’m a large fella could not finish two in one sitting. There is a small seating area, very small, being a take away, so I sat down to enjoy the Sandwich, yummolicious, mouth tingling, telling me it was enjoying the spicy concoction. I promptly ordered another to take home for dinner later.

Been back a couple of times and eventually tried the Bunny, which was large, tasty, spicy like a good curry should be. I couldn’t finish off the container, the contents however did not last long, full of flavour it was, the only drawback was the lack of potato in the heady spicy mutton stew, only a small piece of the starch was included. Not to serious an infringement in the Klutzes eyes but will make sure to ask for extra potato’s on the next visit.

I highly recommend curries and specially that wonderful Pulled Beef Marsala sarmie, but I will have to have a good strong talk and boxing match with myself when next visiting, ‘cause I’ve got to try some of the other menu items.

The Klutzes Grub Rating for Nice ‘n Spicy is ★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

Contact Nice N Spicy, Belvedere Road, Claremont, Cape Town on 0837703024

Email The Klutz In The Kitchen at klutzinthekitchen@alljazzradio.co.za

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The Klutz decided it was time to gallivant around the neighbourhood again, this time in search of his groovy, celebrated hero’s much loved food, Lasagne. We refer to that goofy cat Garfield naturally, and to find that beautiful baked concoction perfected by the Italians who gave it to the world at large to enjoy with a good bottle or two of wine, Pinotage of course and some freshly baked bread to soak up the delicious sauce.

The search was narrowed to Kenilworth, where we found ourselves sauntering through the doors of Bardelli’s, which we’d not been to before. We were pounced, ok not really, accosted didn’t sound like the right word to use, so pounce it’ll have to stay, by a waitress, who we later found was the manageress and quite fetching she was too. She took us through a number of inter-leading rooms, with tables and an outdoor cover area at the back, bigger than it looks at the storefront.

I decided the we’d like the table I’d spotted in the front room which was quite busy with a sports team and parent celebrating the good season they had. On being seated was asked what we’d like to drink. I said Pinotage, she said yes they had a great house brand bottled for them by Beyerskloof, I said I’ll try a glass. She sauntered off to get the vino while I perused the menu, unnecessary but being a first visit i deemed it was.

When the wine arrived I placed the order for Lasagne and a Garlic Pizza, then found out they had some Beyerskloof Chenin/Pinotage Blend in stock too, and something very rarely found in restaurants. Not being a big white wine drinker, this was one I always make an exception for and ordered a glass of it too. The evening looked very promising.

The Garlic Pizza arrived looked good and was the thinnest I’d ever come across and though, sjoe, too good to be true ‘cause that just how I like my Garlic Pizza, great start and contentedly started munching. The Lasagne arrived steaming hot, good sign, but still had to pass The Klutz In The Kitchen’s famous and exacting great Lasagna Test, oh alright, it’s simply a knife stabbed into the centre of the dish, the tip must be piping hot to the tongue, if not it, fails and is sent back with the promise of not returning to the venue again in a hurry. Pass it did and was one of the most yummolicious Lasagne’s I’d had in a long while.

Good food, wonderful wine, but sadly the only downer was the coffee, nowhere near good at all, in fact blerry awful and horribly bitter. All in all a fantastic evening of really great food and marvellous wine, we’ll just forget about the coffee and have a Kahlua Don Pedro next time. Oh, and Bardelli’s is near the top of my go to Italian food joints. Lasagna rule’s OK.

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The Klutz in the Kitchen’s Grub Rating System

★ = Really bad, horrible, unpleasant, and abysmal, never visit, ever!!!!!!!!

★★ = Better than bad, still not good enough waste of time and money. Visit at ones own peril.

★★★ = Middling, tolerable, almost acceptable to adequate, could be still better

★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

★★★★★ = Magnificent, really fantastic, truly well worth a visit regularly.

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Bardelli’s gets The Klutzes seal of approval with a ★★★★ rating on this visit

Email The Klutz In The Kitchen at klutzinthekitchen@alljazzradio.co.za

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All Jazz Radio Logo Face Book1The Klutz In The Kitchen’s Recipe n' Foody Goodies, Utensil Review & Titbit News Blog

The day before National Heritage and Braai Day, what does one do, huh! And with the Rugby World Cup games starting on the goggle box today, well what to do, preps of course, that’s what. It’s all about research. Like any good radio presenter we tackled the braai day Braai the belovedtask, pardon the pun, with gusto and found some great Braai Recipes on a number of websites and decided to put together a few for one to choose from. Have fun and make your choices wisely and be sure to be prepared for the celebrations

What is your favourite meat to slap on a sizzling braai. Here are my personal choices, it’s difficult task to choose, but choose I must so hear goes in order;

T-Bone, because you get the fillet and sirloin together in one go, remember too the they should be at least 5cm thick

Lamb Leg Chops should be at least 3cm thick

Sirloin should be at least 4cm thick

Lamb Cutlets should be at least 3cm thick

Whole Sirloin

Pork Belly Strips

Chicken Thighs

Chicken Legs

Pork Bangers

Sosaties

And finally a Whole Snoek when in season

Grabouw Boerewors

Grabouw Boerewors

You ask why is Boerewors not on the list, well it is and really deserves to be categorised under its own name see, and variety is your choice. The Klutz goes for Grabouw Wors, but who remembers Morris the Butcher in Town, I mean the wors was just the best.

The Klutz in the Kitchen has really been hard at work and found some truly splendid and exciting braai recipes from drinks to starters to main dishes and desserts

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Here are some of the Klutzes drinks suggestions;

Well it’s a no brainer really Beer, Heineken or Windhoek are the choice of the Klutz, and Pinotage is the wine of choice. However our first recipe is one that will act as an accompaniment with any dish braaied (barbequed) and alcohol additive on the day; mind you it can also be enjoyed on its own with lots and lots of ice. Thanks to Woolies Taste Mag and Abigail Donnelly for this simple ‘n quick recipe. Please note it only serves 4 so one will have to adjust to make much more to satisfy your thirsty friends and family

Braaied lemonade

Braaied Lemonade

Braaied Lemonade

Serves
4

Prep Time 
5 minutes

Cooking Time
 15 minutes

Ingredients

20 lemons

150 g brown sugar

100 g white sugar

Ice, for serving

500 ml soda water

Method

Halve the lemons and dip the cut side into the brown sugar. Place the lemons, cut side down, on a braai grid over medium heat coals.

Turn when the lemons are charred and almost blackened. Braai for a further 5 minutes, then place in a large bowl

Once the lemons are cool enough to handle, squeeze the juice into a jug. Add the white sugar to the lemon juice and mix until dissolved.

Add lots of ice and top up with soda water.

Tastes take: When life gives you lemons, make braaied lemonade. We love the rich flavour created by charring the lemons. It’s easy to make once your coals are going, but handle with care as those lemons get hot! For a twist, you can add a splash of bourbon.

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A non-alcoholic suggestion is for a colourful bright Sunset Cocktail, which is also very moreish and thirst quenching.

Sunset Cocktail

Sunset Cocktail

Ingredients

Lime cordial

Plain water ice-cubes, crushed

Grenadine syrup

Apple juice or Pink Lemonade

Orange juice blend

Pomegranate juice blend

Method

Pour lime cordial into ice-cube trays and freeze.

Spoon crushed ice into each glass (optional).

To mix the cocktail, vigorously combine a handful of lime cubes with orange juice in a shaker. Pour into each glass.

Slowly pour on some pomegranate juice, onto the back of a spoon held just above the orange juice layer.

Do the same with the pink lemonade or apple juice, to fill the glass.

Pour a few drops of Grenadine syrup on top and allow it to slowly sink through the other juices and create a 3-tone sunset effect.

Serve immediately with a stirrer and/or straw.

Hints and Tips

There is no strict proportion of ingredients for this type of cocktail; we used approximately one-third of each of the three juices.

Have all the ingredients, glasses and utensils ready in front of you before starting, for smooth preparation and perfect results.

Don’t deviate from this order of adding ingredients, or the effect of the colours will be lost. Do not mix before serving.

Do not expect the lime cordial to freeze hard and pop out of the mould as water would.

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Apricot Crush

Apricot Crush

Apricot Crush

Ingredients:

50ml Gin

50ml Fresh Orange Juice

25ml Sugar Syrup

25ml Fresh Lime Juice

2 spoons of Apricot Jam

8 Mint Leaves

Glass:

Julep Cup or Tumbler

Method:

Shake with a couple of ice cubes in a cocktail shaker and strain into the glass.

Garnish:

Mint Bouquet and Dehydrated Orange Wheel

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Raspberry Sling

Raspberry sling Photo by Mark O'Meara

Raspberry sling Photo by Mark O’Meara

Recipe by Diageo

Serves 2

Ingredients:

60ml Gin

1 Tbsp of raspberry cordial

30ml freshly squeezed lemon juice

50ml pomegranate juice

Soda water

Ice

Lemon slice & cherry, to garnish

Contains 2 standard drinks.

Method:

Fill a tall glass with ice

Pour in 60ml Gordon’s Gin

Add raspberry cordial, lemon juice and pomegranate juice

Top with soda and stir

Garnish with a cherry and lemon slice

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Starters

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Chakalaka soup with boerewors balls recipe by Jane Anne Hobbs Rayner

Chakalaka is a highly spiced African vegetable relish usually eaten cold as an accompaniment to braaied meat, but here I’ve transformed it into a chunky soup brimming with punchy flavours. Topped with juicy mini-meatballs made from boerewors filling, this is a dish that will bring tears to the eyes of chakalaka devotees (especially if you increase the quantity of fresh chillies in the recipe).

Chakalaka, said to have been invented by Johannesburg’s migrant mine-workers (although I can’t confirm this) usually includes chillies, peppers and curry spices, plus – depending on who’s making it – carrots, beans, cabbage, and so on.

You may be wondering why I’ve turned a relish into a soup. Well, because I love soup, I really do – to distraction. (And I’m a little annoyed that winter is over in the Southern Hemisphere, because it means the end of soups – at least hot, rib-sticking ones – until next year.) Also, I like turning recipes around to see what happens. This soup is good on its own, but the little meatballs make it really special. (And I’m grateful to my friend Nina Timm of My Easy Cooking for showing me how to make instant boerie balls.)

You can leave the baked beans out of the soup, if you like (as I did in the photographs, because I wasn’t in the mood for beans) but I recommend including them because they help thicken the soup. If you can’t find authentic South African boerewors, use a raw, loose-textured sausage and, before you roll it into balls,  mix in a teaspoon or so of toasted, ground coriander, plus some of the spices listed in this recipe.

Although it’s best on the day you make it, you can prepare soup a day in advance. For best results, though, fry the meatballs just before you serve the dish.  This is also very good with chopped green beans and cauliflower florets. If you don’t have tomato juice, use a tin or two of chopped Italian tomatoes and a little tomato paste instead.

The chickpea flour and spices are used to give the meatballs a nice, toasty crust. Chickpea flour, also known as channa flour, is available from spice shops.

Chakalaka Soup with Little Boerewors Balls

Serves 8

45ml Sunflower oil

4 carrots, peeled

3 small green peppers, finely sliced lengthways

4 onions, peeled and finely chopped

1 stick celery, finely chopped

1 green or red chilli, deseeded and finely chopped (or more, to taste)

4 cloves garlic, peeled and crushed

30 ml grated fresh ginger

6 large, ripe tomatoes

1 litre tomato juice (the sort you’d use for a tomato cocktail)

750ml water or vegetable stock

2 tins baked beans in tomato sauce

10ml medium-strength curry powder

7.5ml cumin

Salt and milled black pepper to taste

125ml finely chopped fresh parsley or coriander

For the Boerewors balls

500 g slim boerewors, or similar sausage

125ml channa [chickpea] flour

5ml paprika

2.5ml turmeric

Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.

For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.

This recipe was originally published on Scrumptious SA

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Luxury Braaibroodjies by Jan Braai

Luxury Braaibroodjies

Luxury Braaibroodjies

Ingredients

Slices of fresh sourdough bread

French style mayonnaise

Whole grain mustard

Gypsy ham

18 months matured cheddar

Sun-dried tomatoes in olive oil

Spring onions

Olive oil

What to do

Go for a oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.

Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.

Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.

Add the top layers of bread and drip or spread olive oil on them.

Place in a hinged grid (toeklaprooster)  and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.

It goes without saying that you serve these beauties with glasses of ice cold Methode Cap Classique. The South African – vastly superior – version of what the French call Champagne.

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Main Dishes

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Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Recipe by Chef Johan van Schalkwyk

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.

The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.

Ingredients:

2 medium onions, chopped

2 celery stalks, sliced

3 carrots, peeled and sliced

2 leeks, sliced and well washed to get rid of grit

6 garlic cloves, peeled and chopped

2 tins (410g) of whole peeled tomatoes

2kg oxtail

10g thyme, chopped

10g parsley, chopped

2 bay leaves

50ml balsamic vinegar

350ml Drostdy-Hof Pinotage

150ml Allesverloren Port

Zest of ½ an orange

50g prunes, pitted

1 tsp juniper berries, crushed

2 cloves, crushed

Olive oil

Flour for dusting

Salt
Coarse black pepper to taste

Method:

Place a cast-iron potjie over coals and heat well

Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it and shake off the excess flour

Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time and set aside

Fry all the vegetables in the olive oil until the onions are transparent. Do not brown

Add back the meat and deglaze the potjie by adding the vinegar, wine and port

Allow some of the alcohol to burn off then add the tomatoes and bring to the boil

Scrape some coals away from underneath the potjie and allow the contents to simmer

Add the herbs, prunes, zest, bay leaves and season with salt and pepper and cover with the lid

Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer and add some coals if necessary

The dish is done when the meat comes away from the bone

Enjoy with some creamy mashed potatoes and vegetables of your choice

Serve with a glass of Drostdy-Hof Pinotage.

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Leopards Leap Braai Basting Sauce Recipe by Chef Pieter de Jager

Works for red meat and chicken

Leopards Leap Braai Basting Sauce

Leopards Leap Braai Basting Sauce

Ingredients

80g treacle sugar

80ml soy sauce

60ml balsamic vinegar

2 bay leaves

1 Tbsp of paprika

½ tsp peri-peri

1 tsp of garlic flakes

1 tsp of mixed dried herbs

1 Tbsp of tomato paste

Method

In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.

Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.

Allow to cool down.

Baste meat on the braai regularly.

Turn meat regularly to prevent the basting sauce from scorching.

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Beef Wellington by Jan Braai

Beef Wellington on the Braai

Beef Wellington on the Braai

Ingredients

1 tot olive oil

1 onion (finely chopped)

250g mushrooms (finely chopped)

250ml cream

1 sprig fresh thyme

300 to 500 g steak (rump, sirloin, fillet)

400 roll of puff pastry

Grated cheese (optional)

Smoked ham (optional)

Method

Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.

Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.

Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.

Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.

Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.

Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.

Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.

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The Klutz has called this recipe The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellington

Think of this as a giant steak sandwich and definitely something for the boys to enjoy.

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

Ingredients:

A small handful of coriander seeds

A small handful of mustard seeds
Lots and lots of peppercorns

A couple of cloves

About 4 garlic cloves, crushed and chopped

A good pinch of Maldon salt

1 beef fillet

A drizzle of sunflower oil

1 government loaf (this is a whole loaf of bread that you buy from your corner shop)

Plenty of butter

Method:

First, you’re going to make a rub using the ingredients. Take equal amounts of coriander and mustard seeds and about double the amount of peppercorns. Put it all in a mortar and pestle and add to that a couple of cloves, garlic and a good pinch of salt. Bash everything together until you have a nice, crumbly rub

Next, take the whole fillet and coat the meat generously with the rub, pressing it into the flesh

Make a fire and when the coals are moderate to hot, put the fillet on a grid and drizzle a bit of sunflower oil over it to get the flames leaping

Cook the meat on all sides for about two minutes a side, drizzling oil and allowing the flames to lick the fillet as you go. Once sealed, remove the fillet and allow to rest

Next, take a whole white bread loaf and put it on a table so that it faces up, and cut out the top rectangle. Keep that rectangle for later then hollow out the rest of the bread

Take butter and smear it generously all over the inside. Stuff the fillet into the bread. Take the bread crust you cut out earlier and use it as a lid where the hole is. Now take tinfoil, wrap about two layers around the bread and braai it on the (hopefully now-ready) coals for about 15 minutes

When you take it off the braai, the bread should be toasty and when you cut it open, the fillet should be medium rare. If the bread isn’t toasty enough, remove the foil and let it bake on the open coals, like you would do with braai broodjies, turning it every now and then until nice and toasty.

This should feed about four relatively hungry men or one Karoo farmer.

If you’re really strapped for cash substitute the fillet with a couple of minute steaks instead, but make sure you don’t overcook the meat!

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Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Ingredients

1 large snoek, cleaned

1 lemon, sliced

1 onion, sliced into half-moons

A handful of coriander

5 tsps of olive oil

2 tsps of butter

Heavy gauge tin foil

Method

If you’re a pansy like me, you’ll have bought your snoek cleaned, gutted, and decapitated. This means that the assembly is simple: roll out a large piece of foil onto a baking sheet or large breadboard (don’t cut it yet) and drizzle some olive oil onto it. Now place your fish on top of the foil, and layer your slices of lemon and onion into its cavity. Sprinkle as much coriander as you dare on top of the slices, drizzle generously with oil, and (carefully) close it up. If you’re particularly worried about it being dry, you can cut slits into the skin (at an angle, so as not to snap any bones) and slide a sliver of butter into each of them.

When it comes to the wrapping, more is more. You don’t want your buttery fish-juice to drip out onto the fire, so be careful to wrap it as water-tight as you can and place it onto a medium-hot fire.

Give each side 10 minutes on the fire, then sneakily check it by prodding a fork into the flesh and twisting. If the flesh flakes, it’s ready. Well done!

Mozambican chilli sauce

This is thick, spreadable, utterly delicious, and goes beautifully with snoek (and most fish, in fact). It’s easily made from ingredients available at any Mozambican market; but it’s not the typical thin peri-peri sauce that you might have met at a roadside stall. If that’s what you’re looking for, have a look out for Jan Braai’s Peri-Peri Sauce.

Ingredients

1 onion, diced

1 red pepper

1 large tomato, diced

8 to 10 bird’s eye chillies, chopped

3 Tbsp of chopped garlic

Juice of one lemon

2 to 3 tsps of honey

A handful of coriander, chopped

Cooking instructions

Fry the onion in a generous amount of olive oil on a medium heat until soft, then add the garlic and chili. After about two minutes, add the tomato and bell pepper and simmer until soft.

After about fifteen minutes, add the lemon juice, honey and coriander, and mix well. Simmer for another five minutes or so, until the honey has caramelised a little.

If this is more than you can finish in one sitting (fair enough: it’s powerfully hot stuff) you can cover it with olive oil and keep it in the fridge for up to two weeks.

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Salads

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Classic Caesar Salad

Classic Caesar Salad

I love a good, simple Caesar salad , remember that the true Caesar salad is a salad made up of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper and nothing else.

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States, Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

According to Rosa Cardini, the original Caesar salad (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

The above was drawn from Wikipedia

Common ingredients in many recipes:

Romaine or cos lettuce

Olive or vegetable oil

Fresh crushed garlic

Salt to taste

Fresh-ground black pepper

Lemon or lime-juice, fresh squeezed

Worcestershire sauce

Raw or coddled egg yolks

Freshly grated Parmesan cheese

Freshly prepared croutons

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The best damn potato salad recipe by Kati Auld

Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.

I like to keep this veggie-friendly, especially when it’s just an accompaniment to piles of sticky-sweet pork chops, Garlic-Butter Steak, or Lamb Curry Sosaties: but if the thought of pigless potato salad hurts your soul, you could add bacon. If you want a salad that actually has leaves in it, you must just check out Justin Bonello’s mushroom and potato salad

The best damn potato salad

The best damn potato salad

Ingredients

1 kg of potatoes

1/3 a cup of mayonnaise

1/2 a cup of sour cream

2 tsps of chopped chives

2 heads of garlic

3 tsps of olive oil

Method

Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.

Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.

Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.

While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.

Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.

Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.

Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.

Serve in a pretty bowl, with some chives for garnish if you’re fancy.

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On the Braai Desserts

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Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Ingredients:

An enamel coffee mug/ metal cup/ clean tin can (to put on top of the braai)

A packet of Marie biscuits/Digestive biscuits

A packet of marshmallows

Caramel treat (you could use bar one/mars bar instead of buying a tin of caramel treat AND a chocolate)

A chocolate of your choice

Custard

Method

Crumble one or two Marie Biscuits or Digestive Cookies into a metal cup or enamel coffee mug.

Add one or two Marshmallows (one white & one pink), add a few spoons of caramel treat, sprinkle on a few chunks of chocolate bar and top with Custard.

When the coals of your fire are on their last legs, put the cups on a very low heat under a suitable lid like a Weber lid or a box that has been lined with tin foil.

Leave the cups under the lid for about 5 minutes or until the marshmallows have turned mushy and the chunks of Chocolate have melted.

Remove the cups from the fire with a glove, dishcloth or paper napkin (the handles of the metal cups will be hot!) and enjoy by scoffing it down with a big spoon.

Thanks to the My Chef Blog

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Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Ingredients

4 Clemengolds, halved, with peel intact

4 tsps of brandy

8 tsp of Muscovado sugar

Vanilla bean ice cream, to serve

You will also need a baking tray lined with a double layer of tinfoil.

Method

Pre-heat your braai grill to med-high. When it’s hot, place each clemengold half cut-side down and grill for about 45seconds – 1 minute. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.

Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet and cook for 7-10 minutes until the sugar has melted and the clemengolds are just starting to bubble.

Chef’s tip:

Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you’ll be able to get to them faster. Believe me, they’re so delicious that things could get messy.

Thanks to Sarah Graham.

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Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Ingredients

Ice Cream Cones

Marshmallows

Chocolate chips / broken up pieces of a chocolate

Nutella

Tin foil

You can add nuts, peanut butter, banana, and anything else that may tickle those taste buds!

Method

Fill the ice cream cones with marshmallows and the other treats.

Wrap it in tinfoil and place on indirect heat on a grill or campfire for about 5-10 minutes or until all of the contents are melted.

Unwrap and enjoy!

Thanks to the My Chef Blog

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Braaied

Braai Bread & Butter Pudding

Braai Bread & Butter Pudding

Preparation time: 15 min

Cooking time: 25 min

Recipe by Sarah Graham

Serves 6

Ingredients

8 croissants

3 Tbsp of Butter

150g of Dark chocolate chips or just dark chocolate, roughly chopped

150g of Roughly chopped pecan nuts

2 Tbsp of light brown sugar

4 eggs

2½
cups
of milk

1 tsp of vanilla extract

Generous pinch each of nutmeg and cinnamon

Double thick cream / custard for serving

A baking sheet lined with a double layer of tinfoil

Method

Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream/custard.

Thanks to Sarah Graham.

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Braaied Bourbon/Brandy Bananas

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Serves 4

Braai Bourbon/Brandy Bananas

Braai Bourbon/Brandy Bananas

Ingredients

4 Ripe Bananas, peels removed

4
tsp of Bourbon or Brandy

4 tsp of Demerara or light brown sugar

2 tsp of vanilla extract

2 handful’s of walnuts (or pecan nuts), roughly chopped

4 ovenproof ramekins

1 baking tray

1 sheet tinfoil, doubled over, to fit the baking tray

Double thick cream, for serving

Method

Pre-heat your braai to the highest setting and line the baking tray with the tinfoil.

Slice the bananas and put the equivalent of 1 banana into each ramekin. Then divide the remaining ingredients between the ramekins, place on your lined baking tray and then onto your braai grill and cook for about 10 minutes, until golden and bubbling.

Serve as soon as possible with the double thick cream (or vanilla ice cream).

If you would prefer not to use brandy, substitute this with about 1 Tbsp of fresh orange juice and a drizzle of honey.

Thanks to Sarah Graham.

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Email The Klutz In The Kitchen at All Jazz Radio 

Click here to hear the finest Jazz, Blues, Latin and World Jazz from the global village online

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Jazz Week Charts

 

jazzweeklogo2012Top 50 Jazz Radio Play Charts

This weeks Jazz Week Top 50 Jazz Album Chart – September 21, 2015

 

TW LW 2W Pk Artist Title Label Wks
1 3 5 1 Dee Dee Bridgewater, Irvin Mayfield and The New Orleans Jazz Orch

Most Reports

Dee Dee’s Feathers OKeh 6
2 5 1 1 Cécile McLorin Salvant

Most Reports

For One To Love Mack Avenue 7
3 4 4 3 Mike LeDonne AwwlRight! Savant 6
4 2 3 1 Heads Of State Search For Peace Smoke Sessions 9
5 1 1 1 George Cables In Good Company HighNote 9
6 10 13 6 Nick Finzer The Chase Origin 8
7 8 16 7 Christian McBride Trio Live At The Village Vanguard Mack Avenue 3
8 21 42 8 Eric Alexander The Real Thing HighNote 3
9 7 6 1 Terell Stafford Brotherlee Love Capri 12
10 9 9 9 Sammy Figueroa Imaginary World Savant 9
11 15 18 11 John Fedchock New York Big Band Like It Is MAMA 5
12 6 7 3 Donald Vega With Respect To Monty Resonance 11
13 14 8 8 Giacomo Gates Everything Is Cool Savant 6
14 12 21 12 Arturo O’Farrill and The Afro Latin Jazz Orchestra Cuba | The Conversation Continues Motema 4
15 16 11 4 Bob Mintzer Big Band Get Up! MCG Jazz 12
16 23 19 16 Kait Dunton trioKAIT Real & Imagined Music 6
17 26 40 17 Essiet Okon Essiet Shona Space Time 3
18 11 10 6 Charenee Wade Offering Motema 12
19 23 27 19 Joe Magnarelli Three On Two Posi-Tone 3
20 13 14 1 Steve Davis Say When Smoke Sessions 14
21 19 24 10 George Freeman & Chico Freeman All In The Family Southport 10
22 18 12 10 Wayne Wallace Latin Jazz Quintet Intercambio Patois 11
23 30 19 19 Alan Baylock Jazz Orchestra Primetime H&N 6
24 24 Orrin Evans

Highest Debut / Most Added / Biggest Gainer

The Evolution Of Oneself Smoke Sessions 1
25 28 28 25 Jazz at Lincoln Center Orchestra with Wynton Marsalis Live In Cuba Blue Engine 3
26 175 287 26 Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds 1
27 16 15 3 Robert Glasper Trio Covered Blue Note 13
28 57 80 28 Abbey Lincoln Sophisticated Abbey HighNote 1
28 25 44 25 Jeff Benedict Big Band Holmes Tapestry 4
28 27 22 11 Jacques Lesure Camaraderie WJ3 13
31 32 25 25 Lafayette Harris Jr. Bend To The Light Airmen 5
32 119 111 32 London, Meader, Pramuk and Ross The Royal Bopsters Motema 1
33 20 23 11 Lee Smith My Kind Of Blues Vectordisc 9
33 38 52 33 Lee Ritenour A Twist Of Rit Concord 2
33 39 33 1 Joey Alexander My Favorite Things Motema Music 19
33 34 34 1 Cyrus Chestnut A Million Colors In Your Mind HighNote 17
37 30 30 16 Maria Schneider Orchestra The Thompson Fields ArtistShare 13
38 96 38 Pérez, Patitucci & Blade Children Of The Light Mack Avenue 1
38 40 32 32 Jeff Lorber & Chuck Loeb Bop ArtistShare 4
38 22 17 8 Jeb Patton Shades And Tones Cellar Live 13
41 29 34 28 Walt Weiskopf Open Road Posi-Tone 8
42 35 26 26 Mark Winkler Jazz and Other Four Letter Words Cafe Pacific 4
43 60 49 43 Frank Catalano & Jimmy Chamberlin God’s Gonna Cut You Down Ropeadope 3
44 36 56 36 Mitchel Forman Puzzle BFM Jazz 5
45 71 106 45 Beegie Adair Trio w/ Don Aliquo Too Marvelous For Words Adair Music Group 1
46 43 29 29 Ramsey Lewis Taking Another Look | Deluxe Edition Ramsey’s House 6
46 37 47 2 Vincent Herring Night And Day Smoke Sessions 18
48 86 48 Mack Avenue Superband Live from the Detroit Jazz Festival 2014 Mack Avenue 1
49 66 64 49 Terri Lyne Carrington The Mosaic Project: Love And Soul Concord 1
50 48 49 48 Gabriel Alegria Afro-Peruvian Sextet 10 Zoho 3

 

Biggest Gainers

Artist Title Label
Orrin Evans The Evolution Of Oneself Smoke Sessions
Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds
Chick Corea / Bela Fleck Two Concord
Karrin Allyson Many A New Day Motema
London, Meader, Pramuk and Ross The Royal Bopsters Motema
John Ellis & Double-Wide Charm Parade Light
John Pizzarelli Midnight McCartney Concord
Pérez, Patitucci & Blade Children Of The Light Mack Avenue
Dave Liebman Group The Puzzle Whaling City Sounds
Dan Trudell Trio Dan Trudell Plays The Piano Self Released

 

Most Added

Artist Title Label
Orrin Evans The Evolution Of Oneself Smoke Sessions
Chick Corea / Bela Fleck Two Concord
Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds
Yoron Israel And High Standards This Moment Ronja Music Company
Pérez, Patitucci & Blade Children Of The Light Mack Avenue
Ariel Pocock Touchstone Justin Time
John Pizzarelli Midnight McCartney Concord
Dan Trudell Trio Dan Trudell Plays The Piano Self Released
Mack Avenue Superband Live from the Detroit Jazz Festival 2014 Mack Avenue
Karrin Allyson Many A New Day Motema
Cesar Orozco & Kamarata Jazz No Limits For Tumbao Alfi

 

Chartbound

Artist Title Label
Lizz Wright Freedom & Surrender Concord
Karrin Allyson Many A New Day Motema
Josh Maxey Celebration Of Soul Miles High
Chick Corea / Bela Fleck Two Concord
Yelena Eckemoff Quartet Everblue L & H Productions
John Pizzarelli Midnight McCartney Concord
Mike Barone Big Band La Fiesta Rhubarb Recordings
Antonio Hart Blessings Jazz Legacy Productions
Jason Klobnak Quintet New Chapter Jason Klobnak Music, Inc.
John Ellis & Double-Wide Charm Parade Light

Thanks to Jazz Week

 

 

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

 

All Jazz Radio Logo Face Book1It’s getting to that time of the year when important choices need to be made, tough ones they are too. jeez, lots to ponder upon. I never really like this time of the year, but I guess both choices are and can be good, though mixing them isn’t a very good idea at all. I’m talking about two of my three favourite liquid refreshments, Beer and Pinotage. Summer is really good for beer but then again so is Pinotage under certain circumstances, I like to chill the Pinotage in the freezer for a wee bit, and never put any ice into any wine at any time, just a quick freeze chill will do it. Now the moral of this stunning disclosure is that no choice is really necessary ‘cause given the right occasion the choice will be made by the circumstance not the time, because it’s midday somewhere in the global village, therefore it’s drinking time.

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Heritage day falls on the 24th September and is also known as National Braai Day (Barbeque Day) Get the braai ready it’s going to be a wonderful meaty, beery, Pinotage and potjie day to remember.

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I see the annual Franschhoek Uncorked Festival is drawing close and runs on the 26th and 27th September. What could be better than tasting the wines of the Franschhoek Valley over that weekend, it looks like it going to be great just add wonderful food, awesome entertainment for the entire family. The hospitality offered by the participating estates will certainly enhance the entire weekends pleasure.

Find out more at: http://www.franschhoekuncorked.co.za or mail info@franschhoek.org.za or contact for any media info Pippa Pringle at pippa@onthemarque.co.za

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It’s National Apple Dumpling Day, an unofficial find holiday observed in the United States on September 17 of each year. However the Klutz in the Kitchen has decided it should be also included as an unofficial food holiday in South Africa too. The day celebrates the food item it is named for. Apple dumplings are fruit dessert.

These dessert items are made from an entire apple, which is cored, has butter and sugar added and is wrapped in dumpling dough before baking with a syrup. Apple dumplings may have additional flavourings added like rum or vanilla. The dumpling may be made from scratch or from purchased dough. The apple dumpling is the subject of a festival each year in Sinking Spring, Pennsylvania.1

National Apple Dumpling Day History

Apple Dumpling Day Photo by Chef Lee

Apple Dumpling Day Photo by Chef Lee

Dumplings are first mentioned in print documentation in the 17th century. These ancient food items were found in many cultures and included grains, vegetables, and fruit. Dumplings in ancient days were steamed, fried, and boiled depending on the food item and the culture. Dumplings range from small bits of dough like gnocchi to finger noodles like spatzle. In Europe, larger dumplings were made using local seasonings. Dumpling mixtures varied using flours, cereals, stale breads, potatoes or cheeses. 2 There is no documented mention of the evolution of the dumplings to the current day baked apple dumpling.

Celebration of National Apple Dumpling Day may involve learning to make the fruit dumpling for those who have never prepared them. If apple harvest season has begun, the day of celebration could include a trip to the orchard to pick apples to be prepared. Easy apple dumpling recipes using crescent rolls may be considered for use if children will be helping to bake the dessert. In areas where apple festivals and apple dumpling festivities are observed during the apple season, local restaurants may offer apple dumpling desserts for special sales on this day.

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Todays Recipe

Beef Stroganoff or Beef Stroganov (Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Read more at https://en.wikipedia.org/wiki/Beef_Stroganoff

Beef Stroganoff

Beef Stroganoff

This is a quick .n easy version of stroganoff, using beef fillet thats seasoned with mustard and brandy instead of paprika. It takes no time to cook and it’s wonderfully tender and delicious – makes an expensive cut of meat go a long way too. Serve with noodles if you like, or some chips go down a treat. If you prefer, you could use some well-trimmed sirloin instead of fillet.

Totally yummolicious.

Recipe

Serves: 4

Ingredients:

600g beef fillet

25g butter

1 onion, thinly sliced

250g button mushrooms, thinly sliced

1 tbsp Dijon mustard

400ml beef stock

1 tbsp vegetable oil

2 heaped tbsp soured cream or crème fraiche

1 tbsp (or more) brandy (optional)
squeeze of lemon (optional)

finely chopped parsley

sea salt
to taste

freshly ground black pepper to taste

Method:

First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set the pan aside for a few minutes.

In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most. If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.

Thanks to the Book or By Cook website for this great recipe

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Durban Street Food Festival celebrates heritage

Publicity Matters

09/16/2015 10:20:17

A Durban Street Food Festival will be held in Morrison St and Environs on Heritage Weekend from 24-27 September.

Living the wise words of travel blogger Deborah Cater who aptly said: “You have to taste a culture to understand it,” there will be a festival of Durban Street Food over the Heritage Day long weekend, at Morrison Street and surrounds in acknowledging Heritage Day and honouring the city’s diverse cultures.

The Durban Street Food Festival will offer an extensive showcase of some of the city’s most interesting food, culturally specific fare, home grown staples and meals respecting various special diets. A diverse range of vendors and foodies will be displaying and selling their wares over the weekend, encouraging visitors to sample new and interesting food: organic fresh veggie dishes; “walkie-talkies” chicken street food; coconut water; craft beer; bunny chows; shisa nyama; halaal; vegan and vegetarian fare and avocado dishes. The organisers have also included sponsored stalls for local disadvantaged street traders to ensure that visitors can experience a truly unique and authentic range of fare from the streets of Durban.

The Festival will particularly showcase food representing Durban’s various diverse cultures, as well as food typically representing the cuisine of our city’s sister city networks.

Although food is the focus of the festival, the city’s many cultures will be further honoured through its performing arts – with a stage showcasing Durban’s finest – from jazz to hip-hop; comedy to acoustic; contemporary to traditional, in music and dance. The activities will include street dance battles to small theatre performances, comedy and musical acts and DJ’s. They will be hosting a series of workshops and presentations focused on food and street culture in Durban.

A feature on Heritage Day – which is alternately known as “National Braai Day” – will be a Guinness World Record attempt at the longest time spent braai-ing. Media personality / comedian Masood Boomgaard and friends are attempting to braai non-stop for 90 hours in a charity endeavour.

The festival programme and entertainment line-up will be family-friendly during the day, and will segue to a party atmosphere as the sun sets.

In essence the event is about showcasing Durban’s diverse authentic heritage, through its food and culture.

Durban Street Food Festival

24-27 September

8 Morrison St and Environs

Thursday 24 (Heritage Day): 11am until 10pm

Friday 25 Sept: 5pm until midnight

Saturday 26 Sept: 11am until midnight

Sunday 27 Sept: 11am until 10pm.

Tickets:

Four day special R150 pre-sale through website

Daily at the door: R50

Website: http://durbanstreetfoodfestival.co.za

Facebook: https://www.facebook.com/durbanstreetfood

For info, e-mail info@durbanstreetfoodfestival.co.za or contact Georgios Kretsos on 073 274 8649.

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

NB, Please note that careful notes are taken at the time of the visit and all reviews are written and published a few weeks or more after the date of the visit, All meals are paid for in full

Listening to Tony Cedras’ new album Love Letter to Cape Town and met say loving it.

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hearty Goulash Soup RaithThere I was scrolling through my Twitter thinking should I or shouldn’t I, well the long and the short of it was that on the day I decided yep I would specially when I came across this picture of a bowl of soup with a message blazoned across it white chalkboard lettering Hearty Goulash Soup. Now the last time I had Goulash Soup was at the Avalon Hotel in Montague, must be 20 or more years ago. The late owner Mrs Sowade had it on her menu and was the best I had ever had, try as much as I could she would not divulge the recipe to me. Disappointed I kept searching for a decent recipe for this heart warming meaty soup, no make that stoup (a cross between soup and stew)

I’m rambling on a bit, but got to lay down the background of this story, having seen a gorgeous picture of some Hearty Goulash Soup on the Raith Facebook page, and as I was on the way to pick up the mail at Contantia Village. I though what the hell, guess as I’m in the area I might as well do it and headed to Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop in the High Constantia complex, to check out this soup.

Raith GourmetAfter picking up the mail I wondered around the Constantia Village complex, having my fill of window shopping, seeing things I wanted, but could not afford decided to head for my lunch date. On walking through the door of Raith I was immediately stopped by a waiter and asked if I wanted a table, yes I said, but first wanted to have a look around, which I duly did. Suitably impressed by the delicacies spotted on my ramble found a table and sat down, no sooner had I sat down the waiter appeared menu in hand and asked what I’d like to drink. In short I ordered a pint of Paulaner 500ml Draught, which on arrival at the table I gulped down a mouthful, thirst slaked.

I was then told of the days special. As it was a Monday, the special of the day was delicious sounding Pork Belly, slow roasted pork belly rasher with mash potato, gravy and Sauerkraut sounded good and a bargin at R85.00 for two portions, but being on my own I couldn’t justify eating two Pork Belly’s, The waiter cheerfully said I could take the other portion home for dinner. I said with a wry smile my wife would not be happy with that scenario at all. I know I don’t have a wife but thought it was a funny little joke to myself.

So I finally settled for the Pork Schnitzel, something I’d not eaten in a while and it’s served with salad greens, either bratkartoffeln or frozen chips and cranberry jelly at R75.00. I chose the bratkartoffeln because they only serve those blerry awful frozen chips, which really cheapens any restaurant into a fast food joint. Besides frozen chips are a total cop out and very lazy way of serving so called chips. Yes I’ve said it the management of Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop are lazy and sloppy and do a complete disservice to all of their customers.

The food finally arrived and being ravenous I tucked in right away. There’s another pet peeve of mine, serving a cold salad on a hot plate of food, which this was, leading to unappetising wilted salad green, luke warm tomato’s and such like and spoils the meal somewhat too. I really don’t know why experienced chefs do this, seems like they forget their basics of food prep and service.

Schnitzel RaithThe Pork Schnitzel was nicely crumbed and very tough, not sure what cut of meat it was, also not that pleasant, not bad with the cranberry jelly though, which strangely saved the day as far as the meat dish goes. The best on the plate was the bratkartoffel, sautéed thinly sliced potato rounds with crispy bacon and onions, absolutely yummolicious. Don’t know why they just get rid of chips on the menu and serve bratkartoffel or their German potato salad with all of their dishes instead. There was sadly, also an overall lack of flavour to the entire meal, I had to add lots of extra salt and pepper to coax out the flavours of the entire dish. I’m a tough critic and as the title states it’s The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews, no compromises just tell it like it is, that’s how the Klutz rolls.

 

Key Lime Pie

Key Lime Pie

Not one for having dessert at the best of times, ok so I’m telling a little fib, but for give me, don’t do it all the time, So I asked my friendly waiter what was on the menu for dessert. He ran through the list of cakes am pies they had and when he said the magic words, Key Lime Pie I was sold and ordered a coffee to go with it. The pie arrived and looked totally scrumptious and the coffee aroma was rich and luscious. Took a sip of the coffee and was surprised by the flavour of the smooth tasty beverage, the best darned coffee I’ve had anywhere in Cape Town and surrounds in a long time, ‘s true I tell you, loved it.

Lemon meringue pie

Lemon meringue pie

Now to the big test, The Key Lime Pie, on first mouthful the crust was crunchy and really good, the merengue topping was light and fluffy and looked good. The pie filling however was another story sadly it was not Key Lime at all, but regular lemon, thereby making it a regular Lemon Meringue Pie. Now I’ve a particular liking for both style of pie and know the taste and look of both, never the less it was really delicious.

I’m a tough critic and as the title states it’s The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews, no compromises just tell it like it is, that’s how the Klutz rolls.

See what’s happened, you forgot too that I’d actually forgotten too, I went to Raith’s try their famous Goulash Soup and was completely side-tracked because their entire menu looks delicious, mind you I don’t recall seeing it on their menu. I’m just going to have to pay them another visit soon, when that will happen, to soon to tell but back we will go, that’s a promise.

The Klutz in The Kitchen rates the Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop ★★★

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Sis Gwen Jazz Blog

 

Rico RodriguezTrombonist Emmanuel Rodriguez – “Rico” or “El Reco” – died on Sept 4 aged 80. The death of any great musician is a sad occasion. Even sadder in this case is the way the international press marked this passing. Without exception, the headline was “Specials’ trombonist Rico dies”.

Rico certainly did work with Coventry-based UK band The Specials between 1979 and 1984. His is the sinister ‘bone sound infusing Ghost Town, a 1981 anti-austerity (the Thatcher version) anthem that spent three weeks at the top of the UK Top 10 and ten weeks in the top 40.

But that is only a fraction of the career of a magnificent player, with more than a little jazz in his sound, which stretched from the 1950s to his final gig, only three years ago in 2012 and generated hundreds of recordings. It wasn’t just for Ghost Town that he was awarded an MBE and a Jamaican Musgrave medal. And while their era introduced him to more white listeners, The Specials did not make Rico’s career; he lent his skill and distinction to their sound.

Rico was born in Cuba in October 1934, but his family moved to Jamaica when he was still very young. He attended the Alpha Boys School: a historic religious foundation for ‘wayward boys’. He told Belgian website rebelbase that he had been “a little wily wily” as a child, and was placed there by an anxious mother.

An Alpha education was often synonymous with the uncovering of musical talent. Several leading producers, vocalists, and countless singers and instrumentalists including the four founding members of the Skatalites honed their skills behind its walls. For Rico – who started in the school band on cornet – it was older schoolmate Don Drummond who united him with his instrument. Rico said he found the initial experience of learning from Drummond terrifying “I wondered if I could ever reach up to his level.”

Drummond (https://www.youtube.com/watch?v=5yENv58B02w) went on to be rated by pianist George Shearing as among the top five trombonists of his generation worldwide, but suffered severe psychological problems intensified by political persecution for his radical Rastafarianism. After killing his partner, he died in a psychiatric hospital, possibly from maltreatment.

Rico Rodriguez coverRico was drawn to political Rasta too, and adopted the faith in his mid-teens. Increasingly he spent his time up in the Wareika Hills with Drummond, legendary producer Count Ossie and the mix of devout Rastas, radicals, artists and students who dropped in and out of the day-long music sessions that were part-jam and part devotion. The Nyabinghi drumming that underpinned that music became a characteristic feature of his own later compositions.

Those contacts, and the constant challenge of extended practice honed Rico’s skill, making him one of the most in-demand studio trombonists of the booming Jamaican ska scene. He worked with everybody: Count Ossie and other production dons like Vincent Chin, Duke Reid and Lord Coxsone, performers such as Prince Buster, Toots Hibbert and, of course, the Skatalites. No discographer claims a complete account of the tracks he wrote or featured on, but in the press this morning/sell tonight climate of Kingston studios and the emerging sound systems, it is likely to have approached triple figures even before Rico left for London in 1961.

If life in Jamaica, with the constant threat of police raids on Rastafarian gatherings, had been hard, London with its pervasive racism was equally tough. “It was hard to get work if you weren’t European or Caucasian, “ Rico remembered. He talks about the prejudices of those early days on www.youtube.com/watch?v=J_YrKAvwsZA .His first gig outside the Jamaican community was with singer Georgie Fame and The Blue Flames – but word of his skill spread, and over his career he worked outside Jamaican music with artists as varied as John Martyn, Ian Drury, Jools Holland, Ray Davies, Paul Young and many more.

Meanwhile, he was leading his own outfits, including Rico and the Rudies, with whom he recorded in 1969 (https://www.youtube.com/watch?v=R5iW69KssvQ) . It was work for the Trojan label playing what came to be known as ‘skinhead reggae” (espoused by anti-racists among white working-class youth – and, more covertly, by not a few racists too) that blossomed into the “two-tone” movement and the teamwork with The Specials.

But Rico was also working on his own music too. In 1977, he brought out what he considered his finest album, Man From Wareika. He loved it best because he felt it caught the mood and musical textures of those early days jamming in the Wareika Hills. Other albums followed, too numerous to list in full, but including the 1981 That Man is Forward and – for those who like their ska with more space for improvisation and (old-school) rhythm n’blues swing, the 1982 Jama Rico, whose Destroy Them features haunting Nyabinghi drums.

Rico also worked with performance poets such as Linton Kwesi Johnson and the tragic, powerful Michael Smith on his album Mi Cyaan’ Believe It, (https://www.youtube.com/watch?v=bGUh2KSrgpE ) in partnership with another studio legend, Dennis Bovell. He was a regular at anti-racism rallies and anti-apartheid gigs: self-effacing; never with much to say, except through his horn.

In his later years, the recognition and touring opportunities did come, but usually confined within a ‘reggae’ or ‘ska’ box, and often as the guest of young white revivalist bands. Yet as superbly as Rico spoke in the voice of that genre, he was also an improvising musician who, on stages such as that of London’s 100 Club in its heyday, was equally masterful and at ease in the company of jazz players. Listen to him with the Rudies on the 1969 Mighty Dan (https://www.youtube.com/watch?v=7Wyw9xa3wVE ) skillfully weaving quotes into a rock steady rhythm matrix. Listen to the power and precision of his improvisation on Java from Jama Rico.

And even when he was playing a straight, tuneful little ska melody, Rico was a superb player who could hit his notes perfectly straight and sweet – which is hard on a slide trombone – or play around with them, daring as you like. It wasn’t accidental that one of his younger-generation collaborators was that edgiest of producers, Mad Professor: “Rico is [an absolute legend]. We toured together, worked, lived together: a nice guy.”

Rico was so much more than the “Specials’ trombonist”. He was a master musician who enriched the sound of his on-stage collaborators, and provided food for the souls, brains and feet of those of us who merely listened. May his soul rest in peace, while his memory and music live for a long, long time.

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

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Klutz in the Kitchen

Klutz in the Kitchen

Review

There I was, hanging around at the computer at home checking things on Facebook, Twitter and on the Internet seeing all sorts of interesting things I decided to follow up on a couple. So I went out to try out a new coffee shop in Kenilworth called The Bootlegger, now after seeing there Facebook page with a picture of one of their burgers which was on special offer celebrating their new liquor license, now as one knows The Klutz in the Kitchen is a real sucker for a really good burger at anytime of the day.

Bootloegger logoI arrived around 11:17 on Saturday morning, looked for a table in the nearly full shop and found one, sat down, casting my eyes around he buzzing, vibrant shop, and soon after was presented with the breakfast menu by an attending waitress for which I was not there for. I asked if they had another menu and was told yes and given 3 other menus. Two of which stated they were only in operation at certain times of the day but was pleased to see the burger menu had no such restrictions.

Whilst perusing their menus I ordered a cup of their coffee, shock and horror a mini cup was served, no not an espresso cup nor a regular cup but something in between, the young waitress, hate the word waitron, noticed my look of consternation and disappointment, I said, “don’t like the small cup? er, what do you think young lady” I said. I won’t say what she said because I fear her bosses may victimize her. The offending cup was 175ml cup as opposed to a normal 250ml cup and at 20 bucks and was a serious rip off to my way of thinking. The coffee itself was horrible, bitter with scum on top. They claim huge pride in their coffee, don’t know how because it was like dishwater, ugh! It makes something I’d not drunk since a child, a certain brand of cheap chicory based instant “coffee” taste good.

The Coffee Cups

The Coffee Cups

I was now ready to order and the manager over to take my order. I told her I wanted the Burger Special as advertised on Facebook. I was told no that the kitchen for that side was not open nor were the burgers ready, huh! I was told that the burgers are made fresh and weren’t ready another huh! This was now around 11:45. I was further informed that the equipment for making and cooking the burgers was not ready, again huh! Having been in and run professional kitchens and owned restaurants I knew there was a problem and that the manageress was totally out of her depth forgetting about customer service and that the customer is king. She single handedly destroyed The Klutzes faith in the Bootlegger Coffee Company, I do however lay blame at her bosses for a complete lack of customer service training. I won’t be back at the Bootlegger in Kenilworth in a hurry nor do I recommend them highly at all.

The FB picture wot started it all

The FB picture wot started it all

I left hungry, disappointed and ripped off, shame is that I’d hoped to find a local coffee shop to arrange meetings at on a regular basis, sad it’s not to be at this stage, depends on a second visit sometime in the future. The search continues.

The Bootlegger is lucky to get ★★ = Better than bad, still not good enough, waste of time and money. Visit at ones own peril.

The Klutz in the Kitchen will be visiting one of the other branches in the near future to see if the experience is repeated.

Visited Bootlegger Kenilworth on Saturday 29 August

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sisgwenjazz Blog by Gwen Ansell

Gwen Ansell micThe weekly Blog by the doyen of South African Jazz journalism, Find out her and read her thoughts, insights and observations of the S-African and international jazz scene, also listen to her weekly live online chat, during the Jazz Rendezvous Radio Pinotage & Coffee Stockvel Club Show, Monday’s at 11:00 Central African Time.

 

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Is capitalism the only road to making it in the music biz?

AUGUST 31, 2015

cultural policy-makers

Every time I attend a music industry gathering, I am struck by how far behind the curve our cultural policy-makers are.

Last weekend’s KZN Music Industry Imbizo, where I was a speaker, was a modest affair: a trade exhibition, some live performance showcases, and three days of talking heads variously pontificating, educating and entertaining, all folded inside the faded glory of Durban’s historic Royal Hotel. This year, the seventh edition was slightly more modest than the organisers had hoped, since despite a go-ahead from provincial funding mechanisms back in May, the cash still hadn’t arrived by the opening date of August 27th.

Nevertheless, there was an impressive guest list, headed for South Africa by one of the fathers of our modern jazz, Themba Mkhize, and for the visitors by Monte Malone, Senior Vice-President of A&R Worldwide and Seymour Stein, vice-president of Warner Bros Records and founder of legendary label Sire Records.

The symposium sessions were packed to overflowing. The seminar audience, though, was dominated by youngsters, all bright-eyed, bushy-tailed and eager to learn how to become a (hip-hop) star. We saw far fewer faces from music education, and from genres such as traditional music and gospel.

A young audience at the Imbizo exhibition

A young audience at the Imbizo exhibition

That was probably a pity, since both those genres are far larger than hip-hop – and gospel, nationally, is larger than all other genres of South African popular music rolled into one. Both traditional music and gospel have made necessity the mother of invention, developing their own highly effective professional networks, product outlets and performance circuits way below the radar of conventional industry commentators. They have much grassroots wisdom to share.

But what the dominance of youth did demonstrate is that digital savvy – at least at an individual level – is far higher in a roomful of musically-inclined young people than in a boardroom full of distinguished arts and culture bureaucrats. Everybody was wired into some kind of device, running the gamut from beat-up feature phone to shiny laptop; busily Tweeting, photographing, recording, taking notes, checking data. Nobody needed the power, speed and reach of the digitally-transmitted MP3 music file explained to them – they just wanted to learn how to use it better.

Nobody suggested that hunting down taxi-rank cassette vendors was still the industry’s most important battle. Indeed, Power FM’s Unathi Memela described how the Bree Street rank could be converted into an ally by the simple expedient of making drivers sales agents for CDs, “without even beating anybody up.”

But if there was a decent grasp of ‘how?’, the audience remained eager to debate ‘what?’ and ‘why?’ And there we began to see, starkly, the contradictions within the ‘creative industry’ paradigm for thinking about the music industry.

Often in the same address, contributors wrestled with the conundrum of being both the anomic, solipsistic, successful ideal-type capitalist entrepreneur, and staying a decent human being. Industry consultant Vusi Leeuw summed up the paradox perfectly, although he was by no means the only speaker to exist inside it. He urged the need for respect between industry players – but followed that up with “And respect money too. If you’re doing something for love, go to charity and stay there (…) That’s not a bad thing; it’s capitalism. Ubuntu has gone out of the window and I’m grateful for that.”

A little hard-headed self interest is perhaps understandable. South Africa experienced a long period of righteous cultural volunteerism in the service of the struggle. That was followed by an equally long period when politicians in a now- liberated South Africa continued to demand that musicians donate their services under some slogan or another. A little cynicism is likely to be added to the mix when it becomes apparent that some of those politicians were at the same time enthusiastically filling their own pockets.

The danger of talking about music within the music bubble is forgetting that many of the industry’s problems and challenges are not unique to the industry. They reflect the society around us. That society is shaped by political choices. And it doesn’t always have to be this way.

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Percy Mabandu - Writer

Percy Mabandu – Writer

Music is not only a commodity to be bought and sold; a thing of price rather than value. It is wholly legitimate that aspiring musicians learn to do business in a more structured and efficient way to pay the bills and feed their families. But music is also the expression of hopes, dreams, fears and desires. Writer Percy Mabandu reminded us, in his readings from his forthcoming book on Winston Mankunku Ngozi that marketability is not the only starting-point for making great music. Yakhal’Inkomo spoke to millions as the top-selling album of its year because it crystallised the shared agony and yearning of “the black man’s pain” – not how things go better with a Coke. Malone urged “You shouldn’t be in it for the money; your main goal should be the passion for music.” Stein, at the end of a wide-ranging set of reminiscences that began with listening to legendary radio DJ Alan Freed back in his childhood Brooklyn home in the 1950s, reflected “I love what I do…” and urged aspiring musicians not to seek glib formulae, but “have the courage of your convictions.”

Music is not only a commodity to be bought and sold; a thing of price rather than value. It is wholly legitimate that aspiring musicians learn to do business in a more structured and efficient way to pay the bills and feed their families. But music is also the expression of hopes, dreams, fears and desires. Writer Percy Mabandu reminded us, in his readings from his forthcoming book on Winston Mankunku Ngozi that marketability is not the only starting-point for making great music. Yakhal’Inkomo spoke to millions as the top-selling album of its year because it crystallised the shared agony and yearning of “the black man’s pain” – not how things go better with a Coke. Malone urged “You shouldn’t be in it for the money; your main goal should be the passion for music.” Stein, at the end of a wide-ranging set of reminiscences that began with listening to legendary radio DJ Alan Freed back in his childhood Brooklyn home in the 1950s, reflected “I love what I do…” and urged aspiring musicians not to seek glib formulae, but “have the courage of your convictions.”

Music organizer Akhio Kawahito reflected that the average life-span of a hip-hop artist in the market was “perhaps three years.” Mankunku began playing (piano) in 1950 aged seven. He was still playing (saxophone) more than half a century later, short months before his death. Maybe taking the longer musical view helps in getting a few priorities right?

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

All Jazz Radio Logo Face Book1Klutz in the Kitchen Confessions 

 

Nice N Spicy

Who doesn’t enjoy a good curry, huh! Some say the best Durb’s curry can only be found in, well, er, um Durban. Well, got to say the Klutz is one of those quirky grub nutters who just doesn’t like curry; he just has a weakness for a really good one, it’s Klutz Kryptonite, see. All right then, I know this is Cape Town, the Gatsby and false tooth Kingdom of Afrika, and don’t we all know there is a whopping difference between the Kaapse and Durbs curry varietals, all ‘n all.

It was with great glee that I discovered a new little place, to me, a couple of months ago in my home range of Claremont, Belvedere Road to be precise, called Nice ‘n Spicy. On entering the tiny space the aroma’s engulphed warmly and rapping one in a blanket of gorgeous flavours, immediately my mouth began salivating in anticipation of what was to come. It was a surprise to see a well-known face, apron bedecked somewhat rotund character behind the counter. Hey I’m rotund too, so no slight intended, comes with age see. Former Cape Town radio DJ, Lee Downs, yes and somewhat surprised, as I did not know he had any cooking aspirations or credentials at all.

We started chatting, catching up on occurrences of the past few years, then the inevitable question arose, what does a former radio personality do after the glitz and glamour of commercial fades? Easy answer, he said, he is a food lover and has been for years, so what better than to open a place that features homemade nosh from his childhood. Bunny Chow, a multiplicity of Curry’s, Solomes, Samoosa’s, Hamburgers, Homemade Pickles and what has become a firm favourite of mine, the Pulled Beef Marsala Sarmie, totally morish, but beware it’s highly addictive, though I’m a large fella could not finish two in one sitting. There is a small seating area, very small, being a take away, so I sat down to enjoy the Sandwich, yummolicious, mouth tingling, telling me it was enjoying the spicy concoction. I promptly ordered another to take home for dinner later.

Been back a couple of times and eventually tried the Bunny, which was large, tasty, spicy like a good curry should be. I couldn’t finish off the container, the contents however did not last long, full of flavour it was, the only drawback was the lack of potato in the heady spicy mutton stew, only a small piece of the starch was included. Not to serious an infringement in the Klutzes eyes but will make sure to ask for extra potato’s on the next visit.

I highly recommend curries and specially that wonderful Pulled Beef Marsala sarmie, but I will have to have a good strong talk and boxing match with myself when next visiting, ‘cause I’ve got to try some of the other menu items.

The Klutzes Grub Rating for Nice ‘n Spicy is ★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

Email The Klutz In The Kitchen at klutzinthekitchen@alljazzradio.co.za

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

It’s not often I find myself in the Sea Point area but last night saw me heading there after a meeting with American Berlin based blues man Sydney “Guitar Crusher” Selby and his good wife Mara who were visiting the Mother City. I was alerted to their stay at the Hilton Hotel in Cape Town. We met up at 18:30 in their hotel room after their all day winelands excursion. After spending some time with them on leaving the hotel, I thought it would be a great chance to visit another of Saul Beder’s food emporiums, Franky’s Diner in the Main Road of Sea Point. As I drove along the main road of Sea Point I drove past the Diner only on the slow drive back again did I find Franky’s, better signage is needed.

Franky's Diner logoIt was a chilly, but very quiet night with few people at the tables and was met and warmly welcomed by a very affable waiter and the establishment’s manager. On being seated. The waiter, Yossi ran through the “Blue Plate Specials” for the night and left to get the Homemade Lemonade, which I ordered. If truth be told it was that beverage which drew me to visit the Diner, ‘cause it not often one finds real Homemade Lemonade on any menu in Cape Town. I perused the menu. It took a little while for the drink to arrive; I did not expect it to take as long as it did on such a quiet night.

When Yossi finally arrived with my drink I decided to try the Special of the night which was a Double Stack Burger, two beef patties with a Hash Brown between the Patties and topped with Bacon and a Fried Egg and Pan Fried Onions naturally there was the ubiquitous uncooked tomato, lettuce and onion on the bottom bun. Also on the plate were a couple of breaded onion rings, chips and a small plastic bowl of coleslaw. Sounds good huh! Looked good too.

Not the "Blue Plate Special" but a typical Franky's Burger

Not the “Blue Plate Special” but a typical Franky’s Burger

Now, where to start, chips and onion ring’s are a good place, both were blerry awful, both were manufactured in some sweatshop factory in Cape Town and I couldn’t taste any potato or onion respectively. Why is it that restaurants serve up such crap when there is so much wonderful fresh produce around to give the diner an experience of excellence? It’s easy to get real potatoes and onions and chop and make them fresh to order. So far not a good start to my eating experience.

Cutting into the burger was far from easy to do, two slabs of tough, heavily compressed of minced meat. Horribly flavourless, a little salt and pepper whilst cooking on the griddle would have helped. The basing sauce was not to bad and about the only flavour profile on the pattie’s, the sauce was kind of an afterthought. The hash brown disappeared into a globular squashed mess between the two patties. The bacon was cooked to my preference, soft crispy, but the egg was very over fried with the yolk looking like a casino chip and should have been a lush, runny, compliment, to the whole burger, so not too good, neh! Wait there’s more, the top bun had some pan fried onions stuck to some white sauce, mayo perhaps? The bun on the bottom was a soggy mess of hot lettuce, and tomato. The best thing on the plate was the coleslaw, tasty, tangy crunchy and fresh.

Chocolate Double Thick

Chocolate Double Thick

Any other good to come from the evening, yes the Homemade Lemonade was excellent and the Chocolate Double Thick was not to shabby but then who can screw up such a simple thing. All in all not a very good meal at all, yes Franky’s Diner may be a fast food joint but there is no excuse for not using fresh produce and making sure that the burgers are juicy and flavourful instead of frozen bricks of minced meat.

The menu is very uninspiring, predictable and really quite boring. I would like to see some more American Diner style foods such as Meatloaf, Classic Potato Salad, Fried Chicken, Honey Butter and Biscuit Sandwiches, Cheesy Chili Mac & Cheese, Chicken Pot Pie, Crispy Grilled Cheese Sandwich, Grilled Corn on the Cob with a flavourful butter, like chilli lime, Biscuit’s and Gravy, Huevos Rancheros, Buttermilk-Chive Mashed Potatoes, a good really Poor Boy. I mean there are some really great ideas to create a really exciting menu in addition to the ubiquitous burgers and hot dogs on offer, and the “Blue Plate” Special will be something special.

The main thing I would like to see is more fresh produce and foods done and prepared on the premises. There are many burger joints in Cape Town and most offer the same style of menu, I just hope that owners will take some more pride in their offering which if done may leave a marked impression on the bottom line. Fresh is best.

There is another American Styled Diner I’ve yet to visit and will be reviewing them very soon.

Please feel free to suggest a place to visit or write a review and send it to us at info@alljazzradio.co.za with Klutz Review in the subject line.
See the reviews below.

The Klutz in the Kitchen rating – ★★

The Klutz in the Kitchen pays for all food and drink consumed when reviewing venues, and all visits are unannounced and never booked at all. The Klutz will visit the venue again in a few months after the review is published on the website and social media pages. The second visit is to see if any improvements have been implemented and will again review the venue. The Klutz takes careful notes during his visits then after the meal chats casually to the staff and chef about the menu and food to gain a better insight into the venue. His reviews are posted some time after his visit so as to regain a sense of anonymity.

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Had to share this Facebook post, have a read, what say you?

From Facebook – Gordon Goodwin’s Big Phat Band posted
10 hrs
Any artist is grateful for their fans. It is a great compliment for somebody to respond positively to your music. And yet, when somebody tells me that they enjoy hearing the BIg Phat Band on Spotify or YouTube, I can’t help but think of the numbers on the chart displayed in this article. In order to make US minimum wage of $1260/month, an artist must get 1,044,430 plays on Spotify during that month. To earn minimum wage on YouTube, you need 4,500,000 plays! Does anybody really think this is an economic model that can lead to artistic growth? Actually, never mind growth, it’s really a matter of survival and nothing less. Many of us are hanging in there and looking for new ways create the music we believe in, but it is a false economic premise to think that this is sustainable. If you love music of content, please share this link.
http://www.theguardian.com/…/how-much-musicians-make-spotif…

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

Klutz in the Kitchen - Guitar4

The Klutz in the Kitchen’s Grub Review

Lyra's Logo

Monday night at Lyra’s Restaurant Rondebosch is just not another week night, it’s Jam Session Night, so one can expect a night of cool jazz by mix of the numerous musicians, instruments in hand waiting to be invited on stage, just a figure of speech, on the floor to perform. Damn, the Klutz has cracked the whip, so got to get on with the task at hand, evaluating the service, food and ambience.

On arrival I was taken to my booked table with a menu laid down and asked what I wanted to drink, so naturally I said beer, draught beer. On asking of the draught beer menu I was hoping for a long cool Heineken, but told they only had one beer on tap, expecting the worst, Castle, I was told they only had Windhoek much to my relief, as that was to be my second choice. After a long wait the amber cooling liquid arrived, icy. Being thirsty I took a long hard quaff of the magical golden liquid of the god’s immediately knowing that it would not last long. After that sipping away merrily as the band was setting up, perusing the rather shabby, sorry looking menu, scuffed and plastic cover torn whilst waiting for the All Jazz Radio Webitor, Carol Martin to arrive. I was told that they have a Jam Session special which one could choose, in any combination, a pasta dish and a pizza for under a 100 Bucks which to a poor and highly underpaid Online Jazz Radio Presenter’s wage was very good value, indeed. Being a chef the klutz knows the margins on such dishes.

When Carol arrived she too ordered a pint and started perusing the menu

. I knew immediately what I was going to have because when Pasta is involved it’s got to be Lasagna, the yardstick I judge and evaluate Italian style eateries on. Between chatting and quaffing the Draught, the damn glass emptied just far too soon, also being a warmish evening helped do the job too, so I naturally ordered another.

Not a picture of the dish I had, just an impression. I keep forgetting that there is a camera on my phone. ☺

Not a picture of the dish I had, just an impression. I keep forgetting that there is a camera on my phone. ☺

This time sipping of the nectar slowly, having placed our order, Carol chose the Linguine Alfredo, and I the Lasagna with strict instructions that if the dish was not hot in the centre the venues chef was going to pay for our entire meal. Only kidding on that threat, cause The Klutz knows what chefs get paid these days, and the waiter was not to know it was really an empty threat, so after a rather longish wait the dishes arrived. Nice portions, The Alfredo looked very good as did the Lasagna, now for the big but! Why oh why do restaurants send out a cold salad on a hot plate laying next to the hot dish containing layered baked pasta dish, big pet peeve of the Klutzes, no one likes a wilted salad. Along with the garlic pizza we’d ordered, came a small portion of Chilli, not sauce, more of a past, grated pecorino and in a bowl on the pizza, sour crème. Sjoe, hot cannot describe the chilli

Doing the knife stab test in the Lasagna and holding it in the centre of the bowl of what looked really yumolicious Italian baked perfection. The knife came out at the perfect temperature, so partially satisfied I tucked quickly in to the tasty, cheesy, tomato meaty goodness that oozed out of the pasta layers and with a sprinkling of pecorino all over the top it was yummolicious. It was Lasagna that even the baked pasta-devouring machine that is Garfield would truly have enjoyed and respected, compliments to the chef.

Linguine Alfredo

Linguine Alfredo

Carol said she enjoyed her Linguine Alfredo which Lyra’s on their menu says it’s a Classic with ham, mushrooms and sliced peppers in a cream based sauce. Sadly not a classic Italian Alfredo because the true Classic Alfredo dish is made of fettuccine tossed with Parmesan cheese and real butter and that’s it, no cream or anything else then it may be called an Alfredo.

Booking is essential, visit their website for details at http://www.lyras.co.za

Alfredo Di Lelio, who was a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century, named the dish, sjoe! the Klutz is just showing off now.

All in all it was an enjoyable evening whiling away the hours with good food, good beer, good friends and jazz, not a shabby way to spend a Monday night. I shall return.

Fettucine Alfredo Photo Credit: Landon Nordeman

Fettucine Alfredo Photo Credit: Landon Nordeman

Here is the Original Fettuccine Alfredo that any Klutz in the Kitchen can make very quickly and easily/

Ingredients

500g dried fettuccine

250g unsalted butter

250g finely grated Parmesan, pecorino can be use at a push it’s a little cheaper.

Method

Bring a pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 of a cup of the pasta water, and place the pasta over the butter on the platter. Then sprinkle grated Parmesan over the pasta and drizzle with 1⁄4 cup of the reserved pasta water. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. The pasta water will help create a much smoother sauce. Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 30cm skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.) Serve the fettuccine immediately on warmed plates.

At this point I must add that The Klutz in the Kitchen using his own recipe has made a potful of lekkerlicious minced beef curry with potato’s, peas, carrots, celery and bacon with a touch of sriracha for a wee bit more kick and is cooking down slowly on the stove top, be ready for dinner tonight, though tasting better every time I check the pot. J

The Klutz in the Kitchen pays for all food and drink consumed when reviewing venues, and all visits are unannounced and never booked at all. The Klutz will visit the venue again in a few months after the review is published on the website and social media pages. The second visit is to see if any improvements have been implemented and will again review the venue. The Klutz takes careful notes during his visits then after the meal chats casually to the staff and chef about the menu and food to gain a better insight into the venue. His reviews are posted some time after his visit so as to regain a sense of anonymity.

See The Klutz in the Kitchens Grub Review here.

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Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews

All Jazz Radio Logo Face Book1

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

So Sunday brings to the end the weekend, so the Klutz in the Kitchen decides on the spur of the moment take mum of to lunch. Now when I visit on Sunday’s I’m personally very tired of the institutionalized meals of the retirement village she resides in. On picking her up her first question was where’re you taking me to, I said can’t talk now I’m driving, the traffic was hell you see, the annual cycle tour was on forcing cars to take alternative routes to the south, anyhoo it was just a defection tactic so that I didn’t have to tell her where I’d planned to take her, wanted it to be a bit surprise, see. Finally arriving at out destination, by now she could see the restaurant she gave a squeal of delighted surprise exclaiming she’d not been here in years, er, um, make that quite a number of years The Barristers façade loomed large and inviting and there I was just waiting for the first icy sip of my beer, ho boy, delicious, refreshing it was too the Windhoek slid down my throat with graceful ease, mum also enjoyed hers too. We decided on the Cesar Salad to share as a starter, not to difficult to stuff up, eh! Everything was perfect except the leaves of the salad, nary a leaf of cos lettuce in sight; they were spinach or some such like, just really blerry awful. It’s one of my favorite salads, having had it a number of times at this venue and they’ve stuffed it up barring once. No more Caesar Salad ever again at Barristers.

Klutz in the Kitchen ConfessionsI thought ok, the main dish was going to synch again a simple dish, I decided on the Steak, Egg and Chips and mum not being a beef eater chose the Pork Chop Veg and Chips. After ordering another couple of pints, make that half pint for mom the grub arrived, looking good on the plates and being hungry we tucked in. The chips really nice of the hand cut variety not those horrid extruded excuses things that one gets at a certain steakhouse chains. Mom enjoyed the accompanying veg, carrots and peas. As to the pork chop, lets just say tough and not easy to cut with the serrated steak knives and very little sauce/gravy to keep the little piece of porker moist. Now to my steak, can only say it wasn’t cooked to my request, medium rare, more medium it was and not an aged piece of steak at all, rather somewhat tough it was too and again too little basting sauce covering it. I’ve been to this venue a few times to catch the jazz on Sunday evening and have yet to have a really good meal experience and as the Klutz in the Kitchen I do have high expectations and have the right to those expectations and when reviewing any venue I tell it how it is and don’t pull any punches at all, nor will I compromise for any reason whatsoever. I had the same dish at the Perseverance Tavern in town before Buddy Wells’ gig on Thursday and boy what a difference it was, a beautiful Steak, Egg And Chips was serve, meat tender and juicy, egg over easy, perfect and the chips total perfection. What further can I say do I give Barristers another chance after four attempts to experience a really good pub lunch at the popular eatery, pray do tell me please.

 

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It’s all happening today, tune in and listen

The season has started to turn here in the Mother City, Cape Town, there is a definite chill in the early morning air, but who gives a damn about that when there’s hot jazz to be heard on Africa’s best and only 24/7 all genre Jazz, Blues, Latin and World Jazz radio station online. Go to www.alljazzradio.co.za and choose the link you’d like to “tune in” to and download the link to your smartphone, computer or tablet and take us with you on your day’s journey. Its a good way to enjoy great music wherever you may be. Listen in today, here what’s coming up from 10am C,A.,T.;

10:00 to 11:00- THE JAZZ RENDEZVOUS RADIO PINOTAGE & COFFEE STOKVEL CLUB

(A mixed genres show of the latest International and SAFRO album releases from the global village)

Compiled & produced by AJR Staff in Cape Town, SA

11:00 – 11:15 LONDON JAZZ NEWS BLOG CHAT

(Latest jazz news from Europe with the influential weekly London Jazz News Blog editor Sebastian Scotney)

Weekly talk segment covering the European jazz scene from London, UK

11:15 – 14:00 JAZZ RENDEZVOUS

(A mixed genres show of the latest International and SAFRO album releases from the global village)

Compiled & produced by AJR Staff in Cape Town, SA

14:00 – 16:00 MZANTZI (South) AFRICAN JAZZ

(100% South African Jazz recordings made up of any number of SAFRO musicians in the band from all corners of the global village)

Compiled & produced by AJR Staff in Cape Town, SA

16:00 – 18:00 THE CAPITAL JAZZ CLUB

(Eclectic mix of Acid. Funk, Progressive, Fusion Jazz)

Compiled, Produced and presented by Jack Ojiambo in Nairobi, Kenya

Don’t forget our special daily re-broadcast programming which starts from 6pm C.A.T. so you won’t miss a moment of the music.

Connect with us on Skype or call our studio on Viber,

Enjoy the best Jazz, Blues, Latin and World jazz from the African Jazz Capital all day everyday.

 

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Southern Hemisphere Trio joins the London jazz scene

Award-winning vocalists Nicky Schrire and Anita Wardell

Award-winning vocalists Nicky Schrire and Anita Wardell

For the love of the southern hemisphere (and music), this trio is sure to make London jazz fans happy this February

Award-winning vocalists Anita Wardell and Nicky Schrire met in 2007. Despite any geographical distance (Australian-raised Wardell was based in London, and Schrire was about to move from her native South Africa to New York) they developed a kinship and became fast friends. With a shared love for “straight tone” singing, the understated, and Southern Hemisphere roots, the two remained in touch over the past five years, when Schrire performed London and Wardell performed in the USA.

Schrire recently returned to live in London and the two singers are thrilled to find themselves on the same side of the pond. To celebrate this coming full circle, they have teamed up with pianist Robin Aspland (Kenny Wheeler, George Coleman, Georgie Fame) to form “The Southern Hemisphere Trio” (Aspland has spent time in both Australia and South Africa making him an honorary Southern Hemisphere-ian). The trio will explore songs from jazz and folk traditions in this intimate formation, celebrating seven years of musical friendship.

“Anita Wardell is a singer who takes no prisoners. The Australian vocalist is an uncompromising exponent of bebop and has won a cult following among her colleagues in London during her time here.”
-Clive Davis, The Times
“… Schrire becomes part of the fabric of her music. Her voice is a warm and supple instrument that serves as a dispensary of emotional power.”
-Dan Bilawsky, All About Jazz

Gig Details

Date: Wednesday 11 February; 7:30pm

Venue: 3-7 Delancey St, London NW1 7NL

Tickets: £15; Phone: 020 7383 780

With thanks to The South African

 

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Wayne Henderson dies at 74; Jazz Crusaders co-founder, trombonist

By CHRIS BARTON – Jazz (Music Genre) Concerts Obituaries Obituary Database Entertainment Music KISS (music group)

Wayne Henderson of the Jazz Crusaders in 2001. (Gloria Ellis)

Wayne Henderson of the Jazz Crusaders in 2001. (Gloria Ellis)

Wayne Henderson, a trombonist, composer and co-founder of the Jazz Crusaders, who became a powerful force for merging the sound of jazz with elements of funk, soul and R&B, died Friday at a Culver City hospital. He was 74.

His death from heart failure was confirmed by manager Stephanie Pappas.

Read the full story here;

http://www.latimes.com/entertainment/music/posts/la-et-ms-wayne-henderson-20140408-story.html

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Benjamin Jephta Homecoming Cd Launch

Benjamin Jephta HomecomingGig Promo and Posters

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Cape Bassist Benjamin Jephta to launch his sophomore album – Homecoming

Benjamin Jephta Album - Homecoming

Benjamin Jephta Album – Homecoming

The Benjamin Jephta Quintet will be launching the debut album, Homecoming with a series of tour dates.

Homecoming will be launched at the SA College of Music at the University of Cape Town on Friday, 16 January 2015. The launch tour is proudly supported by the Concerts SA Mobility Fund and features Benjamin Jephta on Basses, Kyle Shepherd (2014 Standard Bank Young Artist Award winner) on Piano, Sphelelo Mazibuko on Drums, Marcus Wyatt on Trumpet and Sisonke Xonti on Sax.

At only 22, Benjamin Jephta has already become one of the premier double and electric bass players in South Africa as a featured musician. He has played with, among others, Sibongile Khumalo, Simphiwe Dana and Loyiso Bala, and Homecoming marks his debut offering as a solo artist. The album is a 12-track disc of Jephta’s original compositions, supported by a stellar line up of SA’s best Jazz musicians.

CONCERT INFO:
Date: Friday, 16 January 2015
Time: 20h30
Duration: 80 min (ONE SET ONLY)
Venue: UCT, SA College of Music (behind the Baxter Theatre),
Lower Campus off Woolsack Drive, Rondebosch, Cape Town.

RESERVATIONS:
Pre-Book & Pay Online at QUICKET:
https://www.quicket.co.za/events/7506-benjamin-jephta-quintet-homecoming-album-launch-in-cape-town and only pay R90.00
*Quicket adds a service fee of R3.90 to each ticket (capped at R10 per transaction)
OR
Book & Pay R110.00 entry fee at door (cash only) – book at www.benjaminjephta.com/album-launch.html OR call 083 700 0581 [Seating Unreserved]

17 January 2015 Straight No Chaser Club (CPT)

7 & 8 February 2015 The Orbit (JHB)

Copies of the new CD will be on sale for R120 at the launch concert on the 16/01 and R150 thereafter. ‘Homecoming’ will also be downloadable via all major digital platforms worldwide from February 2015.

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Buddy DeFranco, Clarinet Innovator, Dies at 91

In his 70-year career, he brought his instrument into the bebop era and beyond

By Jeff Tamarkin

Buddy DeFranco Photo by William P. Gottlieb/LO

Buddy DeFranco
Photo by William P. Gottlieb/LO

Buddy DeFranco, who brought the clarinet into the bebop era and maintained a seven-decade career, died Dec. 24 in Panama City, Fla., according to a notice on his website. The cause was not reported. DeFranco was 91.

In the years following the dominance of swing clarinetists such as Benny Goodman and Artie Shaw, DeFranco adapted the instrument to the new type of jazz being introduced by the likes of Dizzy Gillespie and Charlie Parker, both of whom were collaborators of his. In an interview posted on the website for the National Endowment for the Arts, DeFranco, who was named an NEA Jazz Master in 2006, said, “When I heard Charlie Parker, I knew that was gonna be the new way to play jazz. And it was right. … It was much more difficult to play as far as fingering and articulation. In fact, even to this day, I can’t explain the articulation of bebop, even though I do it. You know, because it’s a question of the melding between your brain, your tonguing, your phrasing, your breathing and your fingering. It has to work all together. And there’s no way to describe it.”

 

Read the full story here.

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Guitarist Jeff Golub Dies at 59

Via Jazz Times RSS Feed:

Suffered from rare brain disorder that led to blindness and loss of functions

By Jeff Tamarkin

Jeff Golub, a guitarist who crossed seamlessly between jazz, blues and rock, died today, Jan. 1, following a lengthy illness. He was 59. The precise cause and place of death have not yet been reported but Golub had experienced a series of physical setbacks in recent years that ultimately caused him to no longer be able to perform. First, Golub gradually lost his eyesight in June 2011 due to the collapse of an optic nerve. The following year, he fell onto the subway tracks in New York and was dragged by a train, but was rescued by onlookers and escaped unscathed. He was later diagnosed with more serious, at first unidentified, issues later determined to be a rare and incurable brain disorder called Progressive Supranuclear Palsy (PSP). Fans contributed tens of thousands of dollars toward his medical expenses via crowd-funding websites and an auction.

Jeff Golub

Jeff Golub

Jeff Golub, who was born in Copley, Ohio, April 15, 1955, played his first gig in 1967 at age 12 and turned professional during the following decade. He studied at the Berklee College of Music and worked in singer James Montgomery’s band while in Boston. In 1980, after moving to New York, Golub joined the band of rock singer Billy Squier, with whom he toured and recorded extensively. Golub released his first solo recording, Unspoken Words, for Gaia Records in 1988.

Golub released more than a dozen albums in all as a leader and three with the Avenue Blue Band, and spent several years (1988-95) in the band of singer Rod Stewart. He also collaborated with dozens of artists as a sideman, including Ashford and Simpson, Alphonse Mouzon, Kirk Whalum, Mindi Abair, Everette Harp, Peter Wolf, John Waite, Vanessa Williams, Gato Barbieri, Bill Evans, Rick Braun, Tina Turner, Dar Williams, Brian Culbertson, Gerald Albright, Henry Butler, Jon Cleary, Marc Cohn, Richard Elliot, Robben Ford, Sonny Landreth, Jeff Lorber and Peter White. Golub was also a member of Dave Koz and the Kozmos, the house band of The Emeril Lagasse Show.

Golub’s final album, made with keyboardist Brian Auger, was Train Kept A Rolling, its title inspired by Golub’s subway incident.

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Talk to Family and Friends on Christmas Eve, send real time live greetings

2014 AJR ADDRESS LOGO Small

Greet family and Friends in the global village live Live On Air

Join us for a very special show on the 25th December from 18:00 Central African time or 16:00 GMT. We will be playing only Christmas Jazz, Blues, Latin and World Jazz, best of all we’ll be opening up our Skype and Viber lines for you to send your seasons greetings live on air. Join us and call in on Skype at alljazzradio or Viber on 0027 82456 2195. Send your festive wishes live around the world on All Jazz Radio.

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Enter ALL JAZZ RADIO and JASSICS CD Hamper Competition to be the winner

All Jazz Radio Logo Face Book1Jassics Logo B&WThere are just a few days left before we make the draw and announce the winner of the ALL JAZZ RADIO and JASSICS CD Hamper Competition. Get your entries in before the 1st of January 2015. We want to know what your favourite Top 10 Albums of the Year 2014 are. All that one needs do is email us your list of Album Titles and Artists to info@alljazzradio.co.za with Top 10 CD’s Album’s in the subject line.

The competition is open to all who enjoy listening to the online streaming leader of the finest Jazz, Blues, Latin and World Jazz, All Jazz Radio. It’s not going to be easy, we know only too well. There have been literally thousands of new Jazz, Blues, Latin and World Jazz album releases over the past year.

All Jazz Radio presenter and Jassics head honcho; Etienne Shardlow will, during his first Jazz-E Show of January 2015, announce the lucky winner.

Please make sure to include in your email; Full Name, Full Street Address, Phone Number and ID Number and what country you reside in, failing to do so will justify instant disqualification.

Visit the All Jazz Radio Website for more info at http://www.alljazzradio.co.za

Be the winner and add 10CD’s to your CD collection today and be a winner. Get your email off today.

The hamper will be made up of CD’s chosen by the host of the Jazz-E Show Etienne Shardlow. from the Jazzics/Jazz-E online store.

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Send us your entries to be in the draw, today

All Jazz Radio Logo Face Book1Jassics Logo B&WEnter the ALL JAZZ RADIO and JASSICS world wide CD Hamper Competition and win 10 CD’s. Simply go to the All Jazz Radio / Jassics Christmas Competition Web page to enter today and you could be be the winner.

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Enjoy the New Year by being a winner, simply enter today

Jassics LogoAll Jazz Radio Logo Face Book1JASSICS, South Africa’s foremost recorded jazz music distributors and ALL JAZZ RADIO is giving away a fabulous hamper of 10 CD’s before the end of 2014. Enter today to ensure a place in the draw that takes place on Tuesday the 1st of January 2015. The competition is open to all who enjoy listening to the online streaming leader of the finest Jazz, Blues, Latin and World Jazz, All Jazz Radio. It’s not going to be easy, we know only too well. There have been literally thousands of new Jazz, Blues, Latin and World Jazz album releases over the past year.

We need you to send us a list of the best 10 new albums that you have added to your own CD Collection over the past 12 months. The list can be a mix of Jazz, Blues, Latin or World Jazz Albums or can be listed under the individual headings, but each heading must have 10 album and artist titles and names.

Entries must reach us by the latest midday on the 31st December 2014. The 3rd person whose list is drawn out of the box on the 1st of January 2015 will be declared the winner and announced by JASSICS main man Etienne Shardlow during his very first Jazz-E 100% SAFRO Jazz Show. The question has been raised why the 3rd person, its really simple neh! All Jazz Radio has been streaming successfully for 3 years and remains, as far as we are aware the world only truly independent international streaming broadcaster with volunteer presenters based on five continents and in 7 countries.

We’d really also like you to join the All Jazz Radio Facebook Group, The All Jazz Radio Facebook Fan Page and Follow our All Jazz Radio Tweets on Twitter if you do so, you’ll double your chances of being the winner

Please note that this is an email only competition. Just email us your list of Album Titles and Artists to info@alljazzradio.co.za with Top 10 CD’s Album’s in the subject line. All Jazz Radio presenter and Jassics head honcho; Etienne Shardlow will, during his first Jazz-E Show of January 2015, announce the lucky winner.

Please make sure to include in your email; Full Name, Full Street Address, Phone Number and ID Number and what country you reside in, failing to do so will justify instant disqualification.

Visit the All Jazz Radio Website for more info at http://www.alljazzradio.co.za

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2015 Grammy Nominations in the Jazz categories

Grammy Nominations 2015 listThe nominees in the five jazz categories in the 57th Grammy Awards have been announced. The full list of all eighty-three categories is here.  The Awards Ceremony will be on February 8th 2015, at the Staples Center in Los Angeles.

 

The prize

The prize

BEST IMPROVISED JAZZ SOLO

The Eye Of The Hurricane

Kenny Barron,

Track from: Gerry Gibbs Thrasher Dream Trio (Gerry Gibbs Thrasher Dream Trio)

Label: Whaling City Sound

Fingerprints

Chick Corea, soloist

Track from: Trilogy (Chick Corea Trio)

Label: Concord Jazz

You & The Night & The Music

Fred Hersch, soloist

Track from: Floating (Fred Hersch Trio)

Label: Palmetto Records

Recorda Me

Joe Lovano, soloist

Track from: The Latin Side Of Joe Henderson (Conrad Herwig Featuring Joe Lovano)

Label: Half Note

Sleeping Giant

Brad Mehldau, soloist

Track from: Mehliana: Taming The Dragon (Brad Mehldau & Mark Guiliana)

Label: Nonesuch

BEST JAZZ VOCAL ALBUM

Map To The Treasure: Reimagining Laura Nyro

(Billy Childs &) Various Artists

Label: Masterworks

I Wanna Be Evil

René Marie

Label: Motema Music

Live In NYC

Gretchen Parlato

Label: Obliqsound

Beautiful Life

Dianne Reeves

Label: Concord Records

Paris Sessions

Tierney Sutton

Label: BFM Jazz

BEST JAZZ INSTRUMENTAL ALBUM

Landmarks

Brian Blade & The Fellowship Band

Label: Blue Note Records

Trilogy

Chick Corea Trio

Label: Concord Jazz

Floating

Fred Hersch Trio

Label: Palmetto Records

Enjoy The View

Bobby Hutcherson, David Sanborn, Joey DeFrancesco Featuring Billy Hart

Label: Blue Note Records

All Rise: A Joyful Elegy For Fats Waller

Jason Moran

Label: Blue Note Records

BEST LARGE JAZZ ENSEMBLE ALBUM

The L.A. Treasures Project

The Clayton-Hamilton Jazz Orchestra

Label: Capri Records, Ltd.

Life In The Bubble

Gordon Goodwin’s Big Phat Band

Label: Telarc International

Quiet Pride: The Elizabeth Catlett Project

Rufus Reid

Label: Motema Music

Live: I Hear The Sound

Archie Shepp Attica Blues Orchestra

Label: Archie Ball

Over Time: Music Of Bob Brookmeyer

The Vanguard Jazz Orchestra

Label: Planet Arts Recordings

BEST LATIN JAZZ ALBUM

The Latin Side Of Joe Henderson

Conrad Herwig Featuring Joe Lovano

Label: Half Note

The Pedrito Martinez Group

The Pedrito Martinez Group

Label: Motema Music

The Offense Of The Drum

Arturo O’Farrill & The Afro Latin Jazz Orchestra

Label: Motema

Second Half

Emilio Solla Y La Inestable De Brooklyn

Label: Emilio Solla Music

New Throned King

Yosvany Terry

Label: 5Passion

BEST TRADITIONAL POP VOCAL ALBUM

Cheek To Cheek

Tony Bennett & Lady Gaga

Label: Streamline/Columbia/RPM/Interscope

Nostalgia

Annie Lennox

Label: Blue Note Records

Night Songs

Barry Manilow

Label: Stiletto Entertainment

Sending You A Little Christmas

Johnny Mathis

Label: Columbia

Partners

Barbra Streisand With Various Artists

Label: Columbia Records

BEST CONTEMPORARY INSTRUMENTAL ALBUM

Wild Heart

Mindi Abair

Mindi Abair

Label: Heads Up International

Slam Dunk

Gerald Albright

Gerald Albright

Label: Heads Up International

Nathan East

Nathan East

Nathan East

Label: Yamaha Entertainment Group

Jazz Funk Soul

Jeff Lorber, Chuck Loeb, Everette Harp

Jeff Lorber, Chuck Loeb, Everette Harp

Label: Shanachie

Bass & Mandolin

Chris Thile & Edgar Meyer

Chris Thile & Edgar Meyer

Label: Nonesuch

BEST R&B ALBUM

Black Radio 2

Robert Glasper Experiment

Label: Blue Note Records

Give The People What They Want

Sharon Jones & The Dap-Kings

Label: Daptone Records

BEST BLUES ALBUM

Common Ground – Dave Alvin & Phil Alvin Play And Sing The Songs Of Big Bill Broonzy

Dave Alvin & Phil Alvin

Label: Yep Roc Records

Promise Of A Brand New Day

Ruthie Foster

Label: Blue Corn Music

Juke Joint Chapel

Charlie Musselwhite

Label: Henrietta Records

Decisions

Bobby Rush With Blinddog Smokin’

Label: Silver Talon Records

Step Back

Johnny Winter

Label: Megaforce Records

BEST WORLD MUSIC ALBUM

Toumani & Sidiki

Toumani Diabaté & Sidiki Diabaté

Label: World Circuit

Eve

Angelique Kidjo

Label: 429 Records

Our World In Song

Wu Man, Luis Conte & Daniel Ho

Label: Daniel Ho Creations & Wind Music

Magic

Sérgio Mendes

Label: OKeh

Traces Of You

Anoushka Shankar

Label: Deutsche Grammophon

BEST ARRANGEMENT, INSTRUMENTAL OR A CAPPELLA

Beautiful Dreamer

Pete McGuinness, arranger (The Pete McGuinness Jazz Orchestra)

Track from: Strength In Numbers

Label: Summit Records

Daft Punk

Ben Bram, Mitch Grassi, Scott Hoying, Avi Kaplan, Kirstie Maldonado & Kevin Olusola, arrangers (Pentatonix)

Track from: PTX, Vol. 2

Label: RCA Records

Get Smart

Gordon Goodwin, arranger (Gordon Goodwin’s Big Phat Band)

Track from: Life In The Bubble

Label: Telarc International

Guantanamera

Alfredo Rodríguez, arranger (Alfredo Rodríguez)

Track from: The Invasion Parade

Label: Mack Avenue Records

Moon River

Chris Walden, arranger (Amy Dickson)

Track from: A Summer Place

Label: Sony Classical

BEST ARRANGEMENT, INSTRUMENTS AND VOCALS

All My Tomorrows

Jeremy Fox, arranger (Jeremy Fox Featuring Kate McGarry)

Track from: With Love: Arrangements For Some Of My Favorite Singers

Label: Jazzbill Records

Goodnight America

Vince Mendoza, arranger (Mary Chapin Carpenter)

Track from: Songs From The Movie

Label: Rounder

New York Tendaberry

Billy Childs, arranger (Billy Childs Featuring Renée Fleming & Yo-Yo Ma)

Track from: Map To The Treasure: Reimagining Laura Nyro

Label: Masterworks

Party Rockers

Gordon Goodwin, arranger (Gordon Goodwin’s Big Phat Band)

Track from: Life In The Bubble

Label: Telarc International

What Are You Doing The Rest Of Your Life?

Pete McGuinness, arranger (The Pete McGuinness Jazz Orchestra)

Track from: Strength In Numbers

Label: Summit Records

 

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Celebrate the end of year by winning a Hamper of 10 CD’s, with the compliments of South Africa’s foremost recorded Jazz music distributors, JASSICS AFRICA and ALL JAZZ RADIO

Jassics LogoALL JAZZ RADIO LOGO 2014competiton ChristmasWe are giving away a hamper of 1o CD’s before the end of 2014. Enter today to ensure a place in the draw that takes place on Tuesday the 1st of January 2015. The competition is open to all who enjoy listening to the online streaming leader of the finest Jazz, Blues, Latin and World Jazz, All Jazz Radio. It’s not going to be easy, we know only too well. There have been literally thousands of new Jazz, Blues, Latin and World Jazz album releases over the past year.

We need you to send us a list of the best 10 new albums that you have added to your own CD Collection over the past 12 months. The list can be a mix of Jazz, Blues, Latin or World Jazz Albums or can be listed under the individual headings, but each heading must have 10 album and artist titles and names.

Entries must reach us by the latest midday on the 31st December 2014. The 3rd person whose list is drawn out of the box on the 1st of January 2015 will be declared the winner and announced by JASSICS main man Etienne Shardlow during his very first Jazz-E 100% SAFRO Jazz Show. The question has been raised why the 3rd person, its really simple neh! All Jazz Radio has been streaming successfully for 3 years and remains, as far as we are aware the world only truly independent international streaming broadcaster with volunteer presenters based on five continents and in 7 countries.

We’d really also like you to join the All Jazz Radio Facebook Group, The All Jazz Radio Facebook Fan Page and Follow our All Jazz Radio Tweets on Twitter if you do so, you’ll double your chances of being the winner

Please note that this is an email only competition. Just email us your list of Album Titles and Artists to info@alljazzradio.co.za with Top 10 CD’s Album’s in the subject line. All Jazz Radio presenter and Jassics head honcho; Etienne Shardlow will, during his first Jazz-E Show of January 2015, announce the lucky winner.

Please make sure to include in your email; Full Name, Full Street Address, Phone Number and ID Number and what country you reside in, failing to do so will justify instant disqualification.

Visit the All Jazz Radio Website for more info at http://www.alljazzradio.co.za

 

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The Big international All Jazz Radio/Jassics CD Hamper Christmas Competition

Jassics LogoALL JAZZ RADIO LOGO 2014Win a big CD Hamper before the end of 2014; it’s really very easy.

All that need to be done is compile a list of the 10 best Jazz Blues, Latin or World jazz albums that have been added to your CD Collection over the past 12 months.

We know it’s not going to be too easy so we’ve got a really great incentive for you. All Jazz Radio in association with Jassic’s Africa, distributors of fine jazz recordings to jazz lovers of the entire global village are offering a hamper of 10 CD’s to the person whose list is drawn out of the box at the end of this month of December 2014 entries must reach us by midday on the 31st December 2014.

The is a small catch J we’d really also like you to join the All Jazz Radio Facebook Group, The All Jazz Radio Facebook Fan Page and Follow our All Jazz Radio Tweets on Twitter if you do so, you’ll double your chances of being the winner

Please note that this is an email only competition. Just email us your list of Album Titles and Artists to info@alljazzradio.co.za with Top 10 CD’s Album’s in the subject line. All Jazz Radio presenter and Jassics head honcho; Etienne Shardlow will, during his first Jazz-E Show of January 2015, announce the lucky winner.

Please be sure to include in your email; Full Name, Full Street Address, Phone Number and ID Number and what country you reside in, failing to do so will justify instant disqualification.

Visit the All Jazz Radio Website for more info at http://www.alljazzradio.co.za

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