[Dixielandjazz] Frim Fram Sauce & Other Delicacies This Week on Riverwalk Jazz

[david richoux]

Don,

As it has been shown many times on the DJML list - "Struttin' with
some BBQ" is not really about BBQ ;-)

I have done several radio shows with food, drink, and condiment song
titles over the years on KFJC - not all of them were about food,
drinks, or condiments, either!

Dave Richoux

On Fri, Nov 25, 2011 at 11:31 AM, Donald Mopsick <dmopsick at gmail.com> wrote:
> This week, Riverwalk Jazz celebrates the beginning of this holiday
> season with a concert of cuisine-inspired jazz tunes. While you listen
> to our show, you can chop, slice, saute, bake and broil your way to a
> heavenly meal. Featured on the show are performances by The Jim Cullum
> Jazz Band and their guests Vernel Bagneris, Topsy Chapman, Vince
> Giordano, Dick Hyman, Leon Oakley, John Pizzarelli, Catherine Russell,
> Mike Walbridge and Bob Wilber.
>
> The program is distributed in the US by Public Radio International, on
> Sirius/XM sattelite radio and can be streamed on-demand from the
> Riverwalk Jazz website.
>
> Louis Armstrong used to sign his letters, “Red Beans and Ricely Yours"
> and gave his jazz compositions titles like “Struttin' with Some
> Barbecue" and “Cornet Chop Suey." This week on Riverwalk Jazz, we're
> cooking up a banquet for those who like their music hot. Also on the
> menu, stories about that “sweet spot" where food and jazz come
> together, from bass legend Milt Hinton and New Orleans guitarist and
> banjo man Danny Barker.
>
> Just check out our recipes here for delicacies like Strawberry Ice
> Cream, Spicy Pepper Cornbread, Red Beans and Rice, and more.
>
> We know that New Orleans' own Louis Armstrong took his red beans and
> rice seriously. When Louis and his wife-to-be Lucille were courting,
> he asked her if she could cook his favorite dish. Lucille just
> laughed. A bit later in their relationship, she realized it was no
> joke and promised Louis she'd learn how to make him red beans and
> rice. The way Armstrong tells it, they sat down to a meal of Lucille's
> home-cooked red beans with her parents—just before he asked her to
> marry him.
>
> Like many great cities, New Orleans has a long history of celebrating
> good food and music. Just think of treasures like Preservation Hall
> and Café De Monde. Our opening set salutes San Antonio's hometown
> cuisine with “Enchilada Man" by Jim Cullum and “Jalapeño Rag" by
> former band clarinetist Brian Ogilvie.
>
> Milt “Judge" Hinton is fondly remembered by musicians and fans as a
> great bassist and equally great human being. His career spanned some
> 70 years until his death a decade ago at the age of 90. In the 1930s,
> Milt worked on the road with the Cab Calloway Orchestra nonstop for 15
> years.
>
> In those days, touring band members had to get creative if they wanted
> home-cooked meals. Milt Hinton tells this story...
>
> “Sometimes on the road, we couldn't find the proper food that we liked
> and we decided amongst ourselves that, since we had some chefs in the
> band like Foots Thomas, Lamar Wright and Tyree Glenn and yours truly,
> we would want to cook our own food. So we ordered a big trunk, made
> with an electric stove in it. It had three compartments. You could
> even bake in this thing and we would take turns fixing our food. It
> happened that one time in Kansas City we had to go on the stage and it
> was my turn to cook. And I wanted some cabbage and ham hocks. Our
> dressing rooms were in the basement of the theater. So I put all this
> stuff on the stove and then we went on the stage to perform. And while
> we were on the stage, the cabbage got to smelling and came up out of
> the basement, and the management told us, “Please tell those gentlemen
> to stop cooking, the audience is starving to death!"
>
> Jazz banjoist Danny Barker grew up in the New Orleans French Quarter
> in a family of traditional brass band musicians. In the 1930s, Barker
> moved up north to work in top swing bands, and for eight years toured
> with Cab Calloway. Wherever he went, Danny carried the culture of the
> Crescent City with him. With his vivid memory and eye for detail, he
> brought the flavors of early New Orleans to life in his storytelling.
>
> In our show, Danny Barker talks about the carnival atmosphere of food
> vendors and music—right outside his door as a kid. Jim Cullum and the
> Band reflect this atmosphere in their performance of George Gershwin's
> piece about Catfish Row food vendors from Porgy and Bess titled,
> “Strawberry, Honey, Crab."
>
> New Orleans reedman Sidney Bechet was more at home in France than in
> the states. By the early '50s, he lived in the resort town of Antibes
> on the Riviera where he was inspired to write his tune “Fish Vendor"
> by watching men at work in the market. Soprano saxophonist Bob Wilber
> performs it with Jim and the Band at The Landing.
>
> On our holiday concert of cuisine-inspired jazz tunes, trumpeter Bria
> Skonberg sings the traditional New Orleans song “Ice Cream," guitarist
> John Pizzarelli sings “Frim Fram Sauce" and trumpeter Leon Oakley and
> tubist Mike Walbridge join The Jim Cullum Jazz Band on Lu Watters
> “Sage Hen Strut." Topsy Chapman sings “Ain't Gonna Give Nobody None of
> My Jelly Roll" and bassist Vince Giordano sits in on “Clarinet
> Marmalade."
>
> We close the show with vocalist Catherine Russell joining Jim and the
> band on Bessie Smith's raucous double-entendre tour-de-force, “Kitchen
> Man."
>
> --
> http://about.me/donmopsick
>
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