[Dixielandjazz] Food For The Band

[Gary Kiser]

Me thinks that Ken's tongue was firmly planted in the corner of his 
cheek. They didn't have any borscht?

I like chiming in on the food issues 'cause we don't have it too bad 
here. At 97% of my gigs, we are fed ... and, fed well. The best food is 
at weddings and end of the year gigs where fois gras is almost always 
part of the starter, lobster of crab is not uncommon for the seafood 
course, and, the main course is usually something I couldn't reproduce 
at home. A different wine is served with each course.

I should add as well that 97% of my gigs have travel expenses and hotel 
when we travel more than 250 kilometers.

Just saying.

All the best, Gary


On 03/07/2013 00:42, Marek Boym wrote:
> Sorry, Ken,
> But "Steak Tartare" is high  quality minced RAW meat, so, of course, "they
> even tried to cook it."  It is usually served with a raw egg in the middle,
> often with raw onions.  Considered fancy, and usually quite expensive.
> Likewise, *"Salisbury steak* is a dish made from a blend of
> *minced<http://en.wikipedia.org/wiki/Minced>
> beef <http://en.wikipedia.org/wiki/Beef>* and other ingredients, which is
> shaped to resemble a steak <http://en.wikipedia.org/wiki/Steak>," so your
> complaints are groundless.
> Botth gazpacho and vichysoiise (things I DON'T eat) are served cold, so,
> again, your complaint has no basis.  Likewise re "Baked Alaska."  Thus, you
> were actually treated to supposedly high quality meal, which you did not
> appreciate.  Far cry from the other complaints.
> I admit that I had to look both vichysoiise and baked Alaske up on the web;
> however, having read your complaints regarding Steak Tartare, Salisbuty
> Steak and gazpacho, I suspected the other two were properly served as well.
>
> Next time ask for simple and tried food, not fancy one!
> Cheers
>
>
> On 3 July 2013 00:47, Kevin Yeates <kyeates at yahoo.com> wrote:
>
>> We played at a very fancy affair. During our break we were supposed to be
>> given a very nice meal. It was supposed to be the same food the paying
>> guests were eating.
>>
>> Our meal started off with soup. They said it was called Gazpacho soup.
>> They didn't even bother to keep it warm! It was cold so I sent it back and
>> asked form some other soup. They sent me soup they called Vichysoisse. By
>> the time it got to us, it was cold as well.
>>
>> They offered us several choices for the main course. I wanted steak so I
>> order something fancy they called steak tartare. Now I like my steak are
>> but this was ridiculous! I don't think they even tried to cook it. I sent
>> it back right away and ordered instead a Salisbury Steak. It arrived but it
>> didn't look quite right. It was shaped like a steak but to this day I am
>> convinced it was nothing but ground beef.
>>
>> For dessert I figured I'd go with something they couldn't ruin. I went for
>> some simple ice cream. They brought me a Baked Alaska. They said it was
>> made with ice cream. Well that was the straw that broke the camel's back!
>> The soup's were cold, the steak wasn't cooked and now, to top things off,
>> they had cooked the ice cream! It was clear they were doing everything they
>> could to infuriate us.
>>
>> It's this sort of treatment of the musicians that has to stop. The way
>> they treat us you'd think we were second class, uncultured and uncouth.
>>
>> ;>)
>>
>> Kevin Yeates
>> Vancouver, Canada

Gary Kiser
22, rue de Nohanent - Apt 332
63100 Clermont-Ferrand
09.53.99.80.73
06.63.60.11.44

www.sacapulses.com
www.mojobrassband.com
www.martapiker.fr
www.facebook.com/gary.kiser
www.myspace.com/garykiser
www.massifjazz.com
www.youtube.com/massifjazz