NORFOLK, PITTSBURGH, LONG ISLAND, HOUSTON, NEW ORLEANS, TALLAHASSEE, COMIN' UP

FOR ALL YOU MP3 LOVERS MP3.com's compilation CD "The Blues Channel" contains the Sauce Boss' "All that Meat and No Potatoes" from our latest "Gumbo Man" CD, along with over 100 other blues MP3 tunes on one CD. October's "Blues Revue" magazine features "Child of Fortune" in their new "Hear This" section of MP3's available on Blue's Revue's website

TIME IS RUNNING OUT on the "Liquid Summer Contest"
All you do is to send your recipe or "special way of applying " the Sauce Boss' Sauce to contest@sauceboss.com and you can win a case of the elixir of life.

SAUCE BOSS COOKS WITH TAB BENOIT On Thursday, October 11, Tab Benoit and Bill Wharton will mix it up at the Moon in Tallahassee, Fla. More details about this exciting event next month. Call 850-878-6900 for ticket information.

8,000 VISITORS CAME TO OUR WEB SITE IN AUGUST. Y'all keep up the traffic. Still no banner ads. Turn a friend on to the Sauce boss. Tell them to subscribe at

AUNT MARTHA'S PANCAKE HOUSE In 1954, KWTO TV in Springfield, Missouri began broadcasting the "Ozark Jubilee". It was a show like the "Grand Ol' Opry" and it was shown nationwide on ABC. Red Foley was the host and it featured the best of country music and humor. Aunt Martha was a member of the "Goodwill Family", a singing group featuring her brother, Slim Wilson, and her son, Speedy Haworth. (Speedy played guitar for Porter Wagoner and a bunch of Country greats.) Well, Martha had a breakfast nook in Springfield ,which was the cracker barrel for this watershed of country music. Virtually everyone has had breakfast here. Willie Nelson washed dishes here. They still serve up eggs and pancakes country style with hot maple syrup. Gingerbread pancakes, peanut butter pancakes, southern cornmeal pancakes, Georgia buckwheat pancakes, chocolate pancakes, Iowa corn pancakes, apple pancakes, pecan pancakes, whole wheat honey pancakes, pigs in a blanket, blueberry pancakes, little pancakes, huge pancakes, "French style" pancakes, waffles, and golden fried home made mush. Killer juke box. Bright, cheery atmosphere and quick, friendly service. And if you mention the Ozark Jubilee to Ruth (the current owner), she'll be happy to tell bout the country personalities which still seem to inhabit the place.

LAFAYETTE TAP ROOM HAS TAPPED ITS LAST KEG Shed a tear, y'all, another blues institution has closed it's doors. For the last decade, the Tap Room was a regular stop on our Northeast milk run. We have played countless times for standing-room -only crowds in Buffalo, New York. Buffalo has some of the best fans in the country. This stop will be sorely missed. My chef hat is off to Joe Silveroli, John Dickenson, and all the bartenders and employees. All you guys out there with a blues venue in your town, count your blessings, and pleeeease support the blues. It ain't getting' any easier.

1,000 ISLAND SAUCIE BOSSIE SALAD DRESSING (from 1989's "Sauce Boss" album liner notes) Mix:
1 cup mayo
2 tbs Liquid Summer Hot Sauce (or 4)
2 tbs catsup
2 tbs sweet relish
Juice from 1/2 lemon

WHOA, WHAT A SUMMER! THANKS TO: All the people who came to hear us The clubs and festivals and blues societies and parrothead phlocks The Iowa salsa king for the salsa and chips (got us all the way to Nashville) Tom for the BBQ sauce Marcia and Homer for the peppers The Dinosaur BBQ for the to-go ribs (got us halfway home) Gary for breakfast at Martha's Pancake House (got me through the day) Peaches, Dale, and Thumper for the pecan pie (got me all the way off my diet) All the folks who prepped the ingredients for the gumbo And a big ol' Thank You Very Much to Magic John Jones and Shannon Kori for the great playing and great vibes going down the road. We have one more little spin around the Northeast and then we're gonna head home to play with our families. A well deserved vacation. We've driven many thousands of miles in just a few months. We've made a ton of gumbo and thousands of new friends along the way.We have taken our message of sharing and community all over this land and when it's all said and done, it's a good kind of tired. The food and music has brought me so many good times and good vibes… when I look out over the crowd and see the faces of the rainbow beaming back, saying,"Right on, Brother!", I know we're on the right track. We are all vibrating into the future. So, here's a little tip from the Sauce Boss. Here's a little insight I have gleaned from my travels. The future is good, healthy food. If you want a hunk of that future, then, EAT RIGHT! Like I say at the end of every show,"Can't get to heaven running on empty, Lord have mercy, somebody feed me!" Thanks again, everybody. We'll see ya down the road.

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