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Back for the 7th time!
The photo is from 2001 where they put us on a special stage in the round, right in the middle of the main stage crowd. I’m stoked to see my friends in Canada this summer. It’s a biggie. The Ottawa Blues Fest welcomes 250,000 music fans over a period of ten days in July and I have two shows there on July 14. I will also make a stop at the local homeless shelter on the 13th. This and more in June and July. Here’s the Schedule. For details and ticket links sauceboss.com/tour

6/16/2023 Leesburg, VA  – Macdowell’s Beach
6/18/2023 Franklin PA –  Franklin Blues and BBQ Festival
6/21/2023 Sharon PA  – The Keg
6/23/2023 Pittsburgh PA –  Steamworks Creative
6/25/2023 Lorain OH – Beaver House
6/28/2023 Buffalo NY – Sportsmens Tavern
6/30/2023 Syracuse NY – 443 Social Club and Listening Room
7/8/2023 Durham NH – Private Event
7/9/2023 Tamworth NH – The Barn at Farmstand
7/13/2023 Ottawa Ontario – Ottawa Mission (private show for clients)
7/14/2023 Ottawa Ontario – Ottawa Blues Festival
7/27/2023 St Augustine, FL – Plaza de la Constitucion

Live at the BBC!
Check out our latest on Youtube.
February 11th was our last gig at the Bradfordville Blues Club a few weeks before the iconic club closed its doors. I brought Extra Sauce, (Brett Crook and Neal Goree) and we got pretty wild, evidenced by this video shot by Ian Weir, and edited by Mary Wharton. The audio was recorded by Walter Potter and mixed by Doug Oade.

That’s why… “I Can’t Sit Down.”

Liquid Summer Hot Sauce will do it to it.

Sockeye Papillote with Herbes de Provence

Sounds highfalutin, uptown, top shelf, out of reach, $$$$, and downright French! Au contraire, mon ami. Yes it’s French; no, it’s not unattainable. This 30 minute, easy and fun recipe is hearty and healthy…and different than the normal pescatarian bill of fare. Instead of fat from frying, or piquant from hot peppers it offers flavors from fresh herbs seeping into the fish.

Parchment paper
Filet of fish
Asparagus
Zucchini
Carrot cut into ribbons
Green onions
Tomato slices
Lemon slices
Salt
Pepper
Rosemary
Marjoram
Savory
Thyme

Preheat oven to 400 degrees
If you don’t have fresh herbs, you can use the dried Herbes de Provence mix .
I used asparagus, purple carrot ribbons, zucchini, green onions, and yellow tomatoes in layers on a sheet of parchment.

Place the fish on top, spray with olive oil, and shake some salt and pepper.
Add sprigs of the fresh herbs, pressing them into the fish.

Place lemon slices on top.

Seal the parchment paper, crimping the paper all around the salmon.

Cook for 15 minutes, or when the thermometer says it’s done.
Voila!

I served it with brown rice.
Bon Appetit!

Making plans for our summer tour in June and July: Pennsylvania, Ohio, New York, New Hampshire and Ottawa! And in May a Barbecue Festival (Charlotte) and Shrimp Festival (St George Island). Plus a gig at our old friends Dave and Elizabeth Claytor’s Inn on Moon River in SC. And I’m chippin away at my own recording project. Having this studio has changed everything musical for me. Here’s my schedule.

I admit it. I’m proud to be a tree hugger. I used to think of trees as my friends. Now I think of em as my family. I’m in St. Augustine this weekend celebrating Earth Day. Being a second generation Floridian has made me appreciate the rivers that bring lush life to this place where we live. I’ve lived close to water, my whole life. When I was young I never dreamed this resource would be threatened, Join me and a bunch of my tree huggin friends for some fine music on Vilano Beach on Sunday April 23

This blurry photo taken by Matt Wilson sums it up. You know how history is written. It can get blurry sometimes. But in 1987, I decided to put my sauce in bottles and sell it, because all my friends would come over to my house and eat it all up. I’d make a couple of gallons of the stuff and it would be gone in a few weeks. They would have to take a taste home with em. So the bottle on the left was made with peppers grown in my garden. I had about an eighth of an acre devoted to Datil peppers. After the harvest, we’d buy the rest of the ingredients to make a batch and put em in a pressure cooker, a couple dozen bottles at a time. Then we’d cut out the labels that we printed and we’d glue em on by hand. Several years later, we got help from Stagecoach Sauces, a company that would make a 60 gallon batch for us. After 30 years, Stagecoach Sauces still produces the sauce for us. Liquid Summer Hot Sauce is still made with all natural ingredients without preservatives in 60 gallon batches. We had quite an adventure getting a hot sauce business together, preparing the soil; I bought a tractor trailer load of spent mushroom compost and dumped in the yard. It was a sight to behold, steaming in the early morning. I was so proud. Then growing and picking the peppers, chopping the ingredients, and pouring the sauce into bottles with a funnel. Now a days, I pick up the phone, and say, “Make sauce. Thanks, Bye”

Cahill’s Market and Chicken Kitchen 1055 May River Road, Bluffton, SC 843-757-2921 cahillsmarket.com

Sometimes, all I want is some vegetables. Cahill’s specializes in fried chicken, but the rest of the fare is tasty, totally southern cookin. Chuck burgers, pork chops, meatloaf, shrimp, and catfish rounds out the menu. The market has fresh veggies, eggs, and canned goods from the farm, and they also sell plants from the greenhouse. I bought a nice marjoram plant for my herb garden. All of it looks great, but sometimes, all I want is vegetables.

Gettin to be camping season.
Can’t wait to be gourmeting in the rough again. Here’s my rig, Gumbo cooker and a small paella pan makes a very fast and efficient kitchen.

Perfect for searing fresh from the Bay of Fundy Scallops on top of a caesar salad with local smoked salmon and some of those cold water oysters.

Bon Appetit, Y’all!

This photo was taken at “Canada’s Foremost Music Festival,” the Ottawa Blues Festival. A few minutes after it was taken, the sky opened up and drenched us all, but it was all good. We had a blast, and my buddy Steam captured me in my habitat. I will be returning to the Ottawa Blues Festival on July 14th for two shows. It’s my seventh time of playing this festival, and I’m looking forward to seeing old friends and “cooking” in many ways. So to all my Canuck friends, See ya there, Eh! One Day Presale tickets are available on Thursday February 23. For those who can’t make the date, we will be way down south of there in Ohio, Pennsylvania, New York, and New Hampshire on this run. Say tuned as more dates are being added.

Booking at sauceboss.com/contact.

See the full Fest lineup here.

Tour Schedule.

Some cool gigs coming up. We are booking our summer right now. I’m sooo looking forward to visiting my old Northeast haunts. Also I just booked one of the largest blues festivals in North America! Details soon come.
For booking: sauceboss.com

February 11th, this Saturday night, we will play the BBC for the last time. Another one of the great blues jukes is ending a chapter. (Possibly the whole book) At the beginning of April, The Bradfordville Blues club will close its doors. It’s with a heavy heart that I write these words. The BBC has been a huge wellspring of blues music for Florida; a place where some of the best in the business have hung their hats for an evening, delivering an experience of the most authentic down home blues that you will find anywhere. Evidenced by the portraits of blues players on the tabletops, its a virtual who’s who of the blues. The list is too long to even begin saying who has played the BBC. But it’s safe to say the best bluesicians had the best time ever, and that is when the magic happens. For 21 years Gary and Kim Anton have brought us that magic and good times, but now it’s time for them to kick back have more time for themselves. So here’s a tearful “Thank You!” to you both, and to all who helped make it happen. Come help us celebrate the Bradfordville Blues Club this Saturday. Act now for tickets. This one will sell out.

key west! Here I come.

I’m stoked to get back to the southernmost party in the USA. Hemingway’s Rum Company is hosting a Sauce Boss show on Sunday, February 26. Just two blocks from Sloppy Joe’s, it’s gonna be a rum fueled throwdown.

Swampside Studio News

Cookin in the Studio

While working on some of my new stuff, I have also wrapped the recording, mixing, and mastering of an album for Dick Kraft. I met Dick in the late 60s when he was a teacher in the Florida State University Art Department. At that time he was also heavily involved in the folk scene, accompanying a fledgling Rita Coolidge. Relocated to St. Augustine, Dick got into blowing artisan glass at his St George Street studio and playing at The Tradewinds, the Milltop, and other folk music venues. He became my neighbor when he moved back to Tallahassee, and now continues his music and painting. Like his painting, this album has an abstract, crystal clear, but gentle darkness that resonates in the twenty first century. An unpidgenholeable, indescribable, genre bending listen. Close as I can come to describe it is, “Jazzacana.”

Plantains

I am enjoying my first harvest of plantains now having gotten a cold hearty dwarf plantain pup last year. That’s a twelve foot dwarf, and it is tasty.

Plantains with Collards, Black Beans and Rice, slathered with Liquid Summer Hot Sauce
ORDER LIQUID SUMMER HERE

Benton’s Sugar Shack
2010 Route 175, Thornton, NH 03285 603-726-3867

While we are talkin about food, here’s the latest installment of “Foraging on the Highway”. The Bentons can tell it like it is, so here’s their story.

“The Benton Family has been making maple syrup for six generations. You might say it’s in our blood! When the sugar house was moved here from Millbrook Road, it began as a place to sell our syrup. With more traffic and visitors on the main road, we decided to turn the family farm into a ski touring center, and added a place where folks could sit and eat a small meal before skiing. We served hotdogs, hamburgers, chili, homemade soups, Ma’s famous baked beans, and the basic Pancake Platter.To keep up with the growing demand of loyal customers who were coming less to ski and more to eat, we added our dining room addition in 1999, and the rest is history!”

The Sugar Shack is known for the heartiest of breakfasts, and for their own hand made maple syrup. This family is a testament of hard working American ingenuity at it’s best. Thursday through Sunday, this family slings a slew of bacon and eggs, pancakes slathered with syrup and biscuits smothered in gravy, with a line out the door and round the corner. Once a year they shut the place down for a weekend and put on a HUGE wingding called the White Mountain Boogie and Blues Festival. I have played this festival twice and I can honestly say, “It’s one of the best times you’ll ever have with your pants on.”

Life Goes On

The curb at the Sheetz convenience store in Hermitage, Pennsylvania. Here’s a French Fry.

Namaste…

PS. I made you look