RAW
IT’S HERE.
THE LATEST FROM
THE SAUCE BOSS
It’s called simply, “Raw”. Unadorned, with little or no production, “Raw” is just three guys jamming in the studio. Majic John and Big Jim have never sounded better. The Sauce Boss scorching slide guitar slathered like habanero sauce over his very original blues. Sauce Boss uses no effects on his 53 Telecaster, his 59 Les Paul, or his “Bill Wharton Special”. No need when you put them through a Fender Pro Amp made in 1948.

ORDER YOURS HERE
Samples of the entire CD are at CD Baby.

COME HEAR THE NEW TUNES LIVE
Cheryl Gorski (who also shot the cover photo for "Raw") caught us in the act at the
Lafayette Tap Room in Buffalo, NY. April brings us to Ft. Lauderdale, Tampa, Lake Worth and Orlando.

CALL YOUR LOCAL BLUES RADIO SHOW AND REQUEST A SELECTION FROM "RAW"

If you are a radio DJ or a press writer and have not yet received your promo copy of “Raw”, please send email to info@sauceboss.com. Also radio stations please us send your playlists.

Blues Deluxe, a nationally syndicated radio show featured “Every Inch of Your Body" from "RAW" in their March 16-22 syndicated show that went out to 2,000,000 people and Blues Matters, an international monthly mag from UK will feature a review of "Raw" in their April/May issue.

COCONUT COVERED ALMOND DATE CAROB WALNUT BALLS
A little bit of Liquid Summer will clear this right up. Heh heh heh.

Here’s a dessert that’s actually good for you.
1 cup almond butter
1 cup pitted dates
¼ cup powdered carob
Shredded coconut
Walnuts
Soak the dates in water for a good long while. Put the dates, almond butter, and carob into the processor. Roll into balls with walnuts stuffed inside and out. Then roll in coconut.

OFFSHORE ALE COMPANY
Here’s a little brewery on Martha’s Vineyard that carries on the tradition of the old world pubs where food and brew is as comforting as coming home to Grandmas. The mid priced menu has items that hold their own with the most upscale eating establishments on the island. The cheese plate is as good as any I’ve had on this side of the pond. The seared tuna is so fresh and so Big…It’s just stupid. The mussels…primo! The oysters are world class. I was on the bay with Jack, the oyster farmer, poppin shells right out of the water. It don’t get no better. And don’t forget the beer. The beer, the beer, the beer. With names like East Chop Lighthouse, Offshore Amber Ale, and Fogcutter Coffee Porter, you’d expect Jack Sparrow to be sitting at the bar. AAARG! Check out the description of Hop Goddess.

The Hop Goddess is a stunning hazy-orange color and is embodied among succulent notes of earth and spice with malt sweetness like no other. The late additions of fresh hops add a distinct bouquet of fruit zest and a floral fragrance. A couple of those at 6.9% alcohol by volume, and you’ll swear she’s a goddess.

The night we played the Offshore Ale Company there was a frog choking deluge, with puddles knee deep in the street. As the downbeat approached, the place filled to capacity with lively conversation and cheery faces all around. This was in February! On the slowest week of the year, Glen Caldwell, Manager, decides to have a party for the locals, with yers truly cooking the gumbo. That’s lobster gumbo, thank you. In addition to throwing the lobsters in the gumbo, there was a special for the occasion.

Liquid Summer Swamp Pizza with shrimp, andouille, okra and a white cheese sauce with Liquid Summer Hot Sauce. Where they found fresh okra in February is a mystery to me. Quality ingredients and service makes this place very special. Here’s to it!

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