WBGO Blog
  • Upper Crust - Toast of the Nation Eats Across America

    December 31, 2007. Posted by Joshua Jackson.

    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

  • Toast of the Nation New York - The Eats

    December 31, 2007. Posted by Joshua Jackson.

    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

     
     
     

     
  • Toast of the Nation New York - The Crew

    December 31, 2007. Posted by Joshua Jackson.

    Since you may miss the litany of names at the end of the New York segment, meet the folks who bring you 2008. Remember that while you're binging on champagne, we usually drink ours at 12:15, when the show is over.

    Becca Pulliam is our uber-producer. She coordinates each of the locations for Toast of The Nation (DC, Boston, NY, Minneapolis, Denver, and SF) into a mosaic of live music from coast to coast. Becca makes this whole party possible. Oh, and "listeners like you."

    Michael Bourne is our host. You may remember him from such hit shows as - Afternoon Jazz on WBGO for the last 20+ years. Or 20+ years on Toast of the Nation. That's committment. Everything I can say about Michael, I've already said to him personally - usually while I'm helping him connect home audio devices, changing light bulbs in his apartment, or eating Cantonese specialties with him (too infrequently) at Phoenix Garden.

    Steve Remote at Aurasonic is our guy for audio. He brings his 24 foot GMC truck, affectionately know as "The Breadmobile," to the gig. As you can imagine, jazz clubs in New York are short on space. That means you have to build a recording studio outside, and connect it to what's happening onstage. No small feat. Steve Remote and his band of merrymen do it with aplomb. Robert Carvell manages stage tech, and Jon D'Uva will assist the recording engineer in the truck. Jon is a vegetarian. I have no idea what he's planning to eat for dinner at the barbeque palace upstairs, Blue Smoke.

    Jim Anderson is the Recording Engineer tonight. He possesses both sartorial splendor and golden ears. He will make tonight sound so good for listeners. In Jim's spare time, he's active in the New York chapter of the Audio Engineering Society. He's also the Chair of the Clive Davis School for Recorded Music at New York University. He gets some of the best drum sounds I've heard on jazz records. He also reads great books.

    David Tallacksen is the Technical Director and Codec Jockey. He's the youngest member of the crew. He is responsible for the audio transmission via codec to NPR, among other things. We don't trust that job to just anyone. David also shows a tremendous amount of patience with Verizon, who installs our ISDN circuits to transmit that audio. David has tested these lines over and over and over. Two of the three circuits work, as of 12:30pm on the broadcast day. Verizon has assured us they will fix the problem with our backup transmission lines today. Fingers crossed.

    Katie Simon is our Stage Manager. She makes sure the trains run on time, because I'm barking in her ear the entire show. Katie can blame her first job in public radio on WBGO. Now she's hooked. She's a producer for Storycorps, producer David Isay's oral history project for public radio. You may have heard the stories on Morning Edition every Friday. Guaranteed to make you a little teary-eyed., if you're just a wee sensitive. Michael Bourne nicknamed Katie "Supergirl" because she's just...super.

    Martin Goodman is operating the house sound for Jazz Standard. He will be making sure that the artists have their sound on the stage and in the club. Martin also interfaces with our broadcast in a big way, because we share all the same microphones used on the stage.

    I'm your humble field producer and director for the show. You can blame me if something goes wrong.