WE'RE
GOIN BACK TO
CANADA ,EH!
The "I Need a Friend" tour kicks off next week with shows in Ottawa,
Montreal, and Long Island. Tickets in Ottawa and Long Island will go fast.
If you want to come, better hurry.
"SKY BLUES"
BY THE SAUCE BOSS
OFFICIAL RELEASE DATE:
SEPTEMBER 10, 2002
Once in a while, things come together in a way where
an endeavor flows effortlessly into becoming an artifact.
The essence of the Sauce Boss can now be found on an
artifact called "Sky Blues". This CD is a collaboration
between musicians, writers, engineers, designers, photographers,
managers, and indeed, friends. The Sauce Boss was accompanied
by Majic John Jones on bass and Bryan Austin on drums.
Our engineer, George Harris, deserves serious credit
for his smoooth vibe and efficiency. The art and design
of Mace Fleeger really made a nice package. The cover
photo was taken at the Ottawa Blues Festival by David
"Steam " Smith. No one has ever captured the Sauce
Boss as well as "Steam" did that day in July right before
the sky opened up and dumped its contents all over us.
I remember at the time thinking, "Oh no, here comes
the rain." But what a bounty the rains have brought!
The band photo was taken in key west by Ruth Wharton-my
manager/wife. Talk about double duty! The songs were
written straight out of my life, inspired by family,
friends, and a feeling that's way up in the blues. Buy
it now.
CHECK OUT THE NEW LOOK
At http://www.sauceboss.com. Surf on down and see the movies
in the music section, new storefront, and cool new vibe.
STEAK MARINADE
Just add 1 ounce of Liquid Summer Habanero to 1/4 cup of raspberry-apple
juice in a shallow bowl. Add the steaks, poking a few holes in them with a
fork to let the juices absorb. Marinate for an hour (or longer) and throw
them on the grill. As you are cooking the steaks, baste them with the
juice. When the steaks are ready, put them in a puddle of the left-over
juice as they cool. Sop it up!
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YANNI'S RESTAURANT
7431 S. Suncoast Blvd.
Homosassa, FL 34445
(252) 621-4551
"I'm hungry," said Magic John.
"How ‘bout that place we just passed?" I asked.
"What kind of place?"
"Greek/ Italian," I replied.
"Lots o' cars, good sign."
So that's how we came to know Yanni's. It all began with a U-turn.
This clean, well lighted place is a real find. It's the kind of place you'd
stumble upon on the Left Bank in Paris, or tucked away in New York City,
but noooo, it's located on U.S. 19 between Crystal River and Homosassa
Springs. Nice but not snooty. Although we were a bit underdressed (T
shirts, hiking shoes, baseball cap), the owner/hostess, Jennie Kotsifakis,
acted like she was genuinely happy to see us. The wait staff was efficient
and courteous as well.
But the food, the food was absolutely GREAT! Co-owner/chef, John
Kotsifakis (Jennie's husband), is packin' some impressive credentials. When
he was only fourteen years old, he began his extensive training and
experience in New York City. At seventeen he owned and operated the
Excelicer Restaurant in the Bronx. Much of his training was with "Uncle
Nick"-- the master chef from the famous Copacabana Restaurant at the New Lex
Hotel in NYC. He served up his delicious dinners at Café Lawrence and also
at Dino's Restarant, both in Manhattan. Café Lawrence was frequented by
some veeery famous celebs, and Dino's was such a hit that they did no
advertising. No name on the exterior of the building. They did not even
have a phone! They were open from 5:30 to 10:00 pm, but if you weren't in
line by 4:30, there was no way you were gonna eat at Dino's that night.
The menu at Yanni's is extensive. In addition to the moussaka,
pastisio, lamb, and pastas, parmigiana, marsala, there's steak, poultry,
seafood, and even barbeque ribs. The Sunday we went, they had live Maine
Lobster. The early bird specials (11:00 am to 5:30pm) are $6.95 to $9.95.
All entrees are served with homemade soup, salad, warm bread, and dessert.
But the prices on the rest of the menu are also inexpensive. (9 to 12
bucks). To get this quality at that price is rare these days. John
Kotsifakis quotes his mentor, Uncle Nick, "Keep your kitchen immaculately
clean, use only the finest and freshest vegetables, prepare everything from
scratch, charge fair prices, and the customers will flock to your tables."
And flock they do! Congratulations and kudos to John and Jennie.
Y'all keep cookin'.
SAUCE BOSS SEZ:
"Gumbo for industry, Gumbo for defense!"
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