Guided by the hand of Special Forces Commander, Art Neville,  The ‘funky’ Meters led the bouncing, wall-to-wall, floor-to-balcony  crowd through a wide range of grooves, moods and funky, but intense improvisations, executed as seamlessly in the moment as the day this configuration last played in 2007.

Stoltz down-played the excitement by saying, “Eh…it’s like riding a bike..it’s all we know how to do! We don’t know how to play any other way but Full ON and in the moment! If it’s not One-Mind at work it falls apart – although even then it’s still a pretty good. In the heat of battle there is no territory that George Porter Jr. and I can’t explore. The particular chemistry of this  band is extremely unique and highly-intuitive. Taking the stage with the funky Meters brings about a heightened state of awareness that automatically puts the music in a hyper-creative space. The four of us having an expanded range in age brings about the best of our generations and genres as well as. Everyone being a Master of those genres has something very unique to bring to the mix along with the security and confidence that come with not taking yourself too seriously. The funky Meters will fearlessly try anything that comes to us in front of any crowd regardless of size.”

Stoltz is scheduled to perform with the funky Meters on all future dates including a three night run at Brooklyn Bowl, February 15, 16 & 17, an appearance at Austin City Limits Live March 4th and a Spring Tour  of New Zealand and Australia.

On October 21 the every Thursday night series features New Orleans singer/songwriter/guitarist Brian Stoltz. The show will include songs from Brian’s three solo releases, songs by Jimmy Robinson, Jimi Hendrix, The Beatles, Mahavishnu Orchestra and a very special preview of songs from Brian’s upcoming release, Fast Changing World.

Brian and Jimmy will be joined by bassist Jimmy Messa (Subdudes) and drummer Mark Whitaker (Woodenhead).

http://jimmyrobinsonmusic.com/Home.html

The yearly Live Oak, Fl event takes place at Spirit of the Suwannee Music Park Joining Brian onstage will be Carl “Kilmo” Pacillo (Jaco Pastorius Trio, Ernest Ranglin) on bass & vocals, Tommy Chadwick (JJ Muggler Band, Freddy Fender) on guitar & vocals and Harrell “Boomer” Bosarge (Vince Gill, Delbert McClinton) on drums.

SHOWTIME: 1:30 PM Uncle Charlie’s Porch Stage

Buy Tickets: http://www.elevate.com/boxoffice/?eid=1540

http://www.bearcreekmusicfestival.com

Saturday, April 10, 2010/ 4:45pm Abita Stage, Woldenberg Riverfront Park

And for his first appearance in West Palm Beach, Brian will bring the band along with keyboard master, Bob Taylor, to i rock bar,  Sunday, March 21st. Doors are at 6PM, show is at 7PM. Tickets are $10 adv / $15 door and available at http://irockbar.com .  Don’t forget it’s an early show.

So I hope to see all of my friends at Tu-Can Tango on Feb. 21st. I will be joined by my fearless cohorts, Carl “Kilmo” Pacillo on bass, Bob Taylor on keys and Jeff Renza on drums…and I am pleased to have on the show with her band, former Little Feat vocalist, Shaun Murphy!

“Shaun’s one of my favorite singers and she’s out in full, soulful force on this one! “– Bonnie Raitt

“Brian Stoltz… played in a funky and blistering way…and he had articulate schemes…Brian’s licks were thought out like piano patterns. He could play James Booker piano licks on the guitar.” – Bob Dylan, Chronicles,Vol.1

Please make note that this an early show. Doors @6pm, Showtime: 7pm

Tu-Can Tango
@ Hollywood Beach Resort
101 N. Ocean Dr. Hollywood, FL
(954) 921-0990 ex 2136
more info at www.alligatoralleyflorida.com

The new group will perform Stoltz classics from past solo albums as well as choice covers and the New Orleans standards that he is known for. The band will also be debuting some new not-yet-released material.

Where the Blues had a baby and they named the baby Rock ‘n Roll!

When:  Saturday, Dec. 5, 2009 Doors @ 8PM Show @ 9PM

Where: Hard Rock Cafe on the LAs Vegas Strip near the MGM Grand

Tickets: $12 available at-  http://www.ticketweb.com/t3/sale/SaleEventDetail?dispatch=loadSelectionData&eventId=657705

*Greg uses a whole gallon of oysters and about two pound of pure butter. It is rich and unbelievably delicious! My mother uses Extra Virgin olive oil instead of butter – and hers is pretty unbelievable too.

I finally settled into the program and got used to the idea that it was good to break old habits. That’s when mom announced that she was making lasagna. Lasagna? I thought. That’s regular Sunday dinner. We get that all the time. She could make that in her sleep. But she once again reiterated, “I’m not going through all that trouble”. I guess that was the point. Making a Thanksgiving meal was a lot of work that usually started with shopping the weekend before; buying the turkey and all of the ingredients for the side dishes – peas, sweet potatoes, corn, green beans, and loaves of French bread to let get stale for the stuffing. She would call the fish market about 2 weeks ahead to reserve a sack of salty oysters. Picking them up a couple of days before Thanksgiving, she would come home a shuck the whole sack by herself. I don’t know if it ever crossed her mind to buy the oysters already opened. Maybe you couldn’t buy them like that back then, I don’t know. Maybe they were too expensive already opened…and her Sicilian blood would certainly force her go for the better deal of opening them herself – but not this year. This year she bought peas, sweet potatoes green beans and many of the same ingredients for the side dishes, but for the main course she bought a big box of tomatoes and pasta.

I watched as she blanched the tomatoes, a few at a time, in a big pot of boiling water. Now the skins would easily peel off. Cutting them in half she would remove the seeds from the center, then chop them up. She then chopped and sautéed the onions until they were sweet and transparent. The aroma of just this smelled like a completed meal. She then added more garlic than one would think humanly possible to consume.  She then threw in the tomatoes, cooking them down for the sauce. It was my job to pick fresh oregano, thyme and basil that grew in red clay pots on the back porch. Adding the herbs to the pot, this would cook down for hours.

This whole process would start early on the Tuesday before Thanksgiving. I could not see how this was any less work than if she had made the turkey, but I guess in her mind this was easier. Maybe it was because making lasagna was more familiar to her. Maybe the fact that she only cooked a turkey once or twice a year made it seem special and therefore more work, but making this meal seemed to be just as much work or more. The sauce would cook for the rest of the morning and into the afternoon. After it was done she would let it sit cooling for the rest of the day.

The next morning mom would get out two large glass Pyrex baking dishes. I watched as she covered the bottoms with sauce then added layers of pasta, mozzarella and ricotta cheese, more sauce, parmesan and romano cheese, more pasta, more sauce until it was nice and thick. She then covered the pans with foil and placed them in the refrigerator until the next morning. The rest of the day was spent chopping and prepping for the rest of the meal.

On Thanksgiving morning, after coming home from early mass, the pans of pasta went into the oven and the rest of the dishes were prepared – sweet baby peas cooked with onion, garlic and romano cheese, sweet potatoes cut up in a baking pan with cinnamon and butter and a big green bean casserole. Being his favorite part of the meal, dad’s contribution was a huge delicious green salad with lettuce, fresh tomatoes, onions and radishes. I still pick out the radishes.

The whole family sat down for this wonderful occasion – mom, dad, my two younger brothers who were 12 and 6 at the time, my grandmother and grandfather. By the amount of food you would think there were 20 people or so, but there were just seven of us. Since Thanksgiving and Christmas was the only time we remembered to say grace before a meal, it was always funny for me to watch to see who would forget and start eating before the prayer got started. Usually it was dad.

Half way through this meal I was thinking, ‘Who needs a turkey?” It was not missed. This was truly a meal to be thankful for – especially since mom went through all that trouble.

Brian Stoltz

10/29/07