Remembering the Future Jazz Band
HENRIETTA’S TABLE TO CARRY STANLEY’S FINE SOUTH AFRICAN CURRIES,
CAPE MALAY PICKLED FISH, BREDIE AND MELKTERT WITH FRESH FRUITS
JAZZ & WINE WRITER FRED BOUCHARD TO DISCUSS SOUTH AFRICAN
WINE SAVORING AT DINNER GROUPS
STANLEY SAGOV & The Remembering The Future Jazz Band, are booked for another appearance at The Regattabar at the Charles Hotel, One Bennett Street in Cambridge at 7:30 pm and 10:00 pm on Wednesday, October 28. Tickets at $20.00 each can be purchased on line at www.regattabarjazz.com or by calling: 617-395-
Featuring Stanley Sagov on piano, John Lockwood on acoustic bass, Bob Rakalam Moses on drums, Stan Strickland on sax, flute and vocals and Mike Peipman on trumpet, the band will make its second appearance at The Regattabar while celebrating the band’s newest CD, We Still Remember The Future. One of the cuts on the new disc is George Russell’s “Stratusphunk”
In sync with the October 28 appearance of the Remembering the Future Jazz Band, jazz and wine journalist Fred Bouchard will be on hand to discuss his South African wine choices at the various dinner parties with Dr. Sagov and Chef Peter Davis at Henrietta’s Table in the Charles Hotel! Fred’s choices of South African wines will enhance the dining experience before the show! Here is the Dr. Sagov menu which will be specially designed by Chef Peter Davis for the occasion: Cape Malay Pickled Fish, Stanley’s Bebop Tomato Bredie, Stanley’s South African Jazz Curry, Rice and Melktert with Fresh Fruits.
Fred Bouchard has written for numerous jazz publications, The Boston Globe, The Patriot Ledger, The Boston Herald and also for wine magazines such as Beverage Business and others. For this event he has picked Goats do Roam in Villages 2006 Shiraz - Pinotage and MAN Vintners Chenin Blanc 2008.
Born in Cape Town, South Africa, Dr. Stanley Sagov has always been crazy about jazz-based musics. Sagov, who also plays guitar, violin, oboe, bass and drums is known primarily as a keyboardist with extraordinary talents. A family practice physician by day with a full-time medical practice in Greater Boston, Massachusetts, his evenings and weekends are spent with his jazz, his family and his photography.
After graduating from medical school in South Africa, Dr. Sagov moved to New York City where he had the opportunity to perform with many of his musical heroes . . . among them Booker Ervin, Howard McGhee, Jimmy Garrison, Billy Hart, Elvin Jones, Roland Kirk, Ted Curson, Sheila Jordan, Bob Moses and many other wonderful musicians.
In 1970, he moved to Boston where he attended the prestigious New England Conservatory of Music; he graduated with a degree in jazz piano and oboe. His mentors while at NEC included Jaki Byard, George Russell, Thad Jones, John Lewis, Kenny Dorham, Bob Brookmeyer, Frank Foster, Gerry Mulligan, Cecil McBee, Buell Neidlinger, Tom McKinley and others. Dr. Sagov found that he hated touring, but loved the music, so in addition to his full time medical livelihood, he now produces his music at home and independently markets it on the internet.
Ask Chef Peter Davis to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." Davis is an avid conservationist, with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.
Chef Peter Davis is a Boston native who honed his skills around the globe before returning to his hometown. After cooking in the kitchens of the Hyatt Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he was tapped to create a restaurant within the Charles that reflected the hotel’s hybrid culture of contemporary energy and classic New England style. Henrietta’s Table, named for the 1,000-pound pet pig kept in Martha’s Vineyard by Charles Hotel owner Dick Friedman, has earned raves in The New York Times, wherein Pooja Bhatia claimed it “has the richest brunch in town” and sang the praises of its “perfectly cooked steaks, fish and pork” and its “rustic, easygoing vibes.” Food & Wine called the dining experience “outstanding,”
In addition to serving The Charles Hotel’s hungry guests and visitors, Henrietta’s Table has played host to, and provided food for, an annual concert to benefit the Farm School, a family run educational farm in Athol, Massachusetts. The Farm School provides multi-day residential school-year and summer programs for more than 1,500 young people and their teachers, a yearlong apprentice program to train adults in modern sustainable agriculture, and an on-site school. It doesn’t get any more fresh and honest than that!
In Fall 2008, Chef Davis released his first cookbook, Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table (Three Bean Press, LLC, © November 2008). A true work of passion, the beautiful cookbook is a monument to Chef Davis’ love of delicious, fresh foods and the New England farmers and producers who supply them.
Photo:
http://www.prlog.org/
