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I gotta say something. We have had great success lately. The Sauce Boss is now famous. Everywhere we go, people say, "Hey, you're the guy on TV. It is all very exciting for me, but what is even more exciting is the SOUND. Right now history is being made. Check it out .
The deal is this...I have got one hot band!I've been knowing these guys a long time.

I met my bass player, Magic John Jones, in the 60s. We jammed together back then. (I think...well...I remember part of it...) Anyway, we've been rockin' and rollin' a long, long time. They called him "Magic" 'cause he played anything and everything--guitar, bass, keyboard, trombone, accordion, you name it! Magic John has been an Ingredient for seven years. Any mention of France, Amsterdam, Greece, or Sopchoppy, Florida, gets him goin. Always ready to go see the world with the good vibes.

First time I met our drummer, Shannon Kori, he was in diapers. I was playing music with his dad. When he was three, he was playing the drums with such abandon and joy. Well, he got big. He still plays his heart out, and though he's been with the band for less than a year, our groove is deeper now.

And then in the late eighties, I met John Babich, and eleven years ago we forged a musical partnership that was to become Bill Wharton and The Ingredients, A/K/A Sauce Boss. JB's the groove meister. The engineer (he's better than most of the soundmen we work with). Driver (I've seen eighteen wheelers and four wheel drive Jeeps in the snow drifted ditch, and JB just keeps on rollin'). We got some stories to tell now. You know, after playing over a thousand gigs together, you get to know each other, and the music achieves something... I'm talkin' about a deeeeeep groove. The Ingredients deliver taste and fire. Just like my hot sauce. I've never been prouder to share the stage with anyone, than with these three guys. So now that we got this crazy gumbo crusade on an even keel, we are turning out some fresh baked goodies for the public. Like I said, history is being made right now! This sound has got me jazzed. We are cookin' up a bunch of new tunes. Our audience has seen the evolution of a new sound from the band in the last couple of months.
So, why don't you come on in my kitchen, and see what's in the pot. Help us stir the gumbo.

BLUES IN THE CANYON
We had such a good time last weekend at the Blues at the Canyon Blues Festival in Crystal River Florida. The talent that day was awesome--Debbie Davies (who sat in with us), Hubert Sumlin (Howlin' Wolf's guitar player for 23 years), Pinetop Perkins and Steady Rollin' Bob Margolin (both played with Muddy Waters), Carey Bell (my favorite harmonica player, who also played with Muddy Waters), Shemika Copeland--a twenty-one year old who can seriously belt out the blues, and headliner Son Seals. The Sauce Boss was the master of ceremonies all day long on Saturday and we made two HUGE pots of gumbo (fed over 400 people) during our band's six sets of performing between the acts. Some of the folks in the audience even thought we stole the whole show. (See our guestbook at .) The location was beautiful and the vibe was warm and friendly. This festival should be on every blues lovers list next year. There is camping at the Rock Crusher Canyon and plenty of great fishing and nature activities nearby. (We had to go see the manatees at Homosassa Springs). Check out the latest Board Tape of me jamming with Carey Bell and his band

WANTED: MORE LIQUID SUMMER TESTIMONIALS Reading the Sauce Boss Guestbook is the most fun we've had in a while. In the month since we've had it, a lot of friends have stopped by and dropped a line. Thank you so much! This past weekend we got some live Liquid Summer Hot Sauce testimonials. Hubert Sumlin called it "beautiful", and Steady Rollin' Bob Margolin said he goes to the refrigerator and takes a big swig out of a Liquid Summer bottle. So drop by our guestbook and tell us YOUR stories about Liquid Summer Hot Sauce and/or what you like to use it on. We'll be reading it for sure.

CELERY SNACK Smear a stalk of celery with cashew butter (peanut butter will do) and stick raisins and walnut halves in the butter. Quick and easy late night munchie!

LIQUID SUMMER HOLLANDAISE I'm low-carb-ing it these days, and eatin' a LOT of salmon. We decided to jazz up our broiled salmon and steamed broccoli, with an easy hollandaise recipe. Put three egg yolks, juice of one lemon, and a tablespoon of Liquid Summer in a blender. Melt a stick of butter on low heat until almost boiling. Turn on the blender and slowly add