Posted 15 January 2003 - 05:19 PM
Cookbook Specialist and Consultant
Posted 16 January 2003 - 01:35 PM
True brilliance in either field only happens when there is an intersection of risk-taking and pleasure. It occurs when true food- or music-lovers feel challenged, and at the same time, lay people feel satisfied. Think the Beatles, or Paul Simon, or Pablo Picasso. Or both of the two musicians you mentioned.
The recent deaths of so many jazz greats (Tommy Flanagan was supposed to have been our opening act last March) has made it harder to book recognizeable names, but has opened the door for us to present musicians who we think will be around for the long run. Some are well-known and others are less so. But they're all hired the same way we hire chefs -- they don't play with the attitude of "look what I can play." They play with the attidude of: "Look what I can play for you!". Please check out our website for more information on the musicians we've lined up for Jazz Standard. www.jazzstandard.com