Sauce Boss
Gazette
Volume 8 Number 1 * January 2000
GREETINGS FROM THE ANDES EXCUSE ME!?*(:!!!***$%^&*!@#$%^&*()!
What happened to the twentieth century? Here we are. Y2K. We're
still here. Nothing happened. Well Actually, we had a PARTY.
And what a party it was! There's nothing like a great big huge
collective sigh of relief to get things goin'. I'm afraid I had
to celebrate. Well, what are you gonna do in Key West on New Years
Eve? The turn of the century at the end of the road. I like that.
Hoo boy! HAPPY NEW YEAR EVERYBODY!
Help the Sauce Boss find gainful employment. A couple of really great
blues
festivals are collecting votes on favorite artists. So please go to
their sites
and tell them you want Bill "Sauce Boss" Wharton to play at
their fest this
summer. The Pocono Blues Fest Site is
and Bayfront
Blues Fest Site is
. Thanks for your help.
THE CARIBBEAN DELI I got a buddy in Key West who just opened a cool little
place.
The Caribbean Deli is rapidly becoming the local cracker barrel,
where the "folks" stop to chat and munch down on some tasty vittles.
Mick Kilgos, an Ingredient, has went into business! Yeah! He's
makin' sandwiches and tater salad and his muffalata's as good as
any I've had in the Crescent City.
Mickey has played drums with us off and on over the years. He
always jams with us when we're in Key West and he's done a lot of
shows with us in Europe. He still tears up that ol' rubboard I
gave him. He helped me make the Gumbo for years. I think he was
takin' notes, cause he's now servin' up the Sauce Boss's Gumbo
at his lunch counter. Not only that, he's got his own product.
How 'bout that? I'm as flattered as I can be!
This guy has spicy green beans. Caribbeans. And they're takin'
Key West
by storm. Batten down the hatches. Carribeans will light up
your Bloody Mary
(you might even put a little Liquid
Summer
in there too). You can get the
beans at the deli, so when you're in Key West,
don't run, don't even walk, but saunter down to The Caribbean Deli
for lunch. Good food, good price, good company. (Get Mick to do his
Pomeranian
impression.)
SALMON ITALIANO (DA WAY DA SAUCE A BOSSA LIKES IT)I love salmon, and I eat it
as much as I can. I'm always looking
for new ways to fix it. Well, I just had an idea that turned out
pretty good. It was one of those times when you're rummaging around
in the fridge, looking for something to mix up. I found this jar
of spaghetti sauce, so I greased up a big hunk of salmon with olive
oil. Then I put it skin side down in a frying pan and broiled it.
When almost done, I covered it with spaghetti sauce and mozzerella
cheese and finished it off for another five or ten minutes under
the broiler. Try it out. It's quick, It's super easy, and It's
a crowd pleaser. (of course, Liquid Summer to taste)
Incidentally, the
sauce I used was Ramond's Spaghetti Sauce with
Zesty Peppers. It's the best
spaghetti sauce I've ever tasted that came
out of a jar. The Parenti Family
Restaurant has been making
fine Italian products for over fifty years. Ramon's Food Products
P.O. Box 6232 Erie, PA 16512 (814-866-0146)
I wasnŽt kidding when I said greetings from the Andes. We are sitting in
a
cyber-cafe in the Plaza in the ancient Inca capital of Cuzco, Peru. Yep.
Me and
the monkey are on our way to Machu Picchu. WeŽll tell you all
about it when we
get back. The food is fabulous, the air is thin at this
altitude (10,000+
feet). Ciao.
