WBGO Blog

  • Toast of the Nation New York - Looking Back

    January 2, 2008. Posted by David Tallacksen.

    Add new comment | Filed under: Toast of the Nation 2007/2008

    We had a great time at the Jazz Standard on New Year's Eve - Trio da Paz and Kenny Barron put in a killer set! I definitely recommend you check it out, whether you're listening again or for the first time. NPR should soon be posting the audio for the entire Toast of the Nation broadcast on their new music website, npr.org/music. And in the meantime, here are just a few pictures from the evening.

    Front and center is Aurasonic's 'BreadMobile' - the audio truck.

    BreadMobile at the Jazz Standard

    Here is the Trio rehearsing with Kenny:

    Trio da Paz with Kenny Barron

    Drummer Duduka da Fonseca:

    Duduka

    The band:

    Trio da Paz at the Jazz Standard

    © 2008 WBGO

  • Upper Crust - Toast of the Nation Eats Across America

    December 31, 2007. Posted by Joshua Jackson.

    Add new comment | Filed under: blue smoke, dietary options, dilemma, earth wind and fire, executive chef, minneapolis, omnivore, pavlov, riebel, toast of the nation, Toast of the Nation 2007/2008, wind and fire

    If the dinner from Blue Smoke didn't get you salivating like Pavlov's dog, here's another menu highlight from Toast of the Nation, courtesy The Dakota in Minneapolis.

    While you're hearing a stew of Cuban/Gospel/Earth Wind and Fire, you would no doubt enjoy the following special menu for tonight from Executive Chef Jack Riebel. For the record, the chef will be happy to discuss vegetarian/dietary options for you. And for those of you who could not stomach The Omnivore's Dilemma, The Dakota proudly supports locally owned, independently & sustainably operated farms. Their meat is all natural with no added hormones or antibiotics.

    FIRST COURSES

    Carpaccio of Lamb - lamb’s lettuce, truffle pecorino, black radish
    House Smoked Salmon brioche, quail egg, hollandaise (domestic caviar supplement)

    Belgian Endive & Green Apple Salad with niman ranch bacon, gruyere cheese
    Oyster Stew “Edna Lewis” - salsify, chive, common crackers
    Seared Foie Gras - cipolinni onion, polenta, huckleberry

    ENTREES

    Peking Duck Breast - wild rice, scallion, fennel, truffle honey
    “Surf & Turf” - ribeye of american kobe, tempura prawn, jalapeño ponzu
    Crab Crusted Walleye - jumbo lump crab, honji menji mushroom, coconut broth
    Lofton Ridge Venison Loin - parsnip hash, candied chestnut, pancetta
    Cabbage Rolls - black bean, goat cheese, red pepper sauce
    Hawiian Blue Marlin - kahlua pork, maui onion, mu-shu cake

    DESSERTS

    Trifle - tropical fruit, candied macadamia nuts, strawberry sorbet
    Baked Alaska - hot chocolate, rumpleminz
    Egg Nog Trio - bread pudding, traditional, brûlé
    Chocolate Souffle - valrhona chocolate, vanilla anglaise
    Figgy Pudding -brandy caramel, rum raisin ice cream

    Don't forget to save room for champage...

    Josh

    © 2007 WBGO

  • Toast of the Nation New York - The Eats

    December 31, 2007. Posted by Joshua Jackson.

    Add new comment | Filed under: antonio carlos, atlantic salmon, bacon, blue smoke, collard greens, countdown, driggs, kenny barron, macaroni and cheese, michael bourne, potatoes and onions, rehearsal, rio de janeiro, salmon, singers, soundcheck, spinach, sweet potato fries, Toast of the Nation 2007/2008, trio da paz, york crew

    We had a productive soundcheck and rehearsal with Trio da Paz, Kenny Barron, and singers Pamela Driggs and Maucha Adnet.

    We spent more than an hour making sure that what the nation hears in New York will most assuredly sound like Rio de Janeiro. Michael Bourne was in fine form, and he has a story from Antonio Carlos Jobim to lead us into the countdown. We've practiced everything. Next time, it's for real.

    After rehearsal, we ran upstairs to Blue Smoke for eats. Here's what it took to feed the New York crew.

    SIDES

    Macaroni and Cheese x 2, Braised Collard Greens With Bacon, Sweet Potato Fries with Maple Dip, Mashed Potatoes and Onions, Creamed Spinach

    ENTRES

    Seared Atlantic Salmon with Tomatillo Sauce, Scallion-Pepper Rice & Pico de Gallo

    Rhapsody In 'Cue (x 3) = St. Louis Spareribs, Pulled Pork, Smoked Chicken and Hot Link

    Kansas City Spareribs (saucy) - one full rack

    Memphis-Style Baby Back Ribs (leanest) - two full racks

    Eight large, moist towlettes and many toothpicks. Hey, it's barbeque!

    We're currently recording the first set from Jazz Standard.

    Saucily yours,

    Josh

     
     
     

     

    © 2007 WBGO