jturton at comcast.net
jturton at comcast.net
Mon Dec 17 13:21:29 EST 2007
I've been doing Food and Wine segments on the Jazz Brunch since 1986. We were instrumental in getting both the Boston Wine Expo and Boston Wine Festival @ The Boston Harbor Hotel off the ground, both among the more successful food and wine events in the country. Until about 3 years ago (when I lost two hours of air time) we had chef's and wine folks on air about once a month. Despite not having the chef interviews I am still doing a wine/beer feature with Howie Rubin from one of the area's more popular wine stores approximately once a month. It has been a very important element to the show over the years. Our new website debuted last week and I'll now be able to post lots of new content so the wine interviews will show up there for folks to check out after the fact. The holiday one is posted now for those interested.
WFNX Jazz Brunch
-------------- Original message ----------------------
From: Jae Sinnett <jaejazz at yahoo.com>
> This week's sponsor:
> Seasons Greetings and Sunny Warm Wishes to Welcome 2008 from Lucky Jazz Music!
> Linda Ciofalo's Sun Set. featuring a smart set of 12 songs inspired by the sun
> Linda Ciofalo - voice, John DiMartino - piano, Joel Frahm - saxes, John Hart
> guitar, Marcus McLaurine - bass, Matt Wilson - drums
> 'For her newly released theme album Sun Set (Lucky Jazz Music) Linda Ciofalo
> selected tunes that explore heat, times of day, weather, light and other sunny
> topics. What her choices demonstrate is, first, how many great songs the sun has
> inspired and second, that gravitas isn'¹t necessary to create serious music.
> Ciofalo is a sophisticated singer and her voice carries a smile. It¹'s a winning
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> Business Contact: Heide Scott 516 457-1040 Email Jazzpact at aol.com
> Firstly, Merry Christmas and happy holidays to everyone. Here's an odd
> suggestion that some might consider....
> Some of you know I'm also a gourmet cook. Have been for many years and in fact
> will have a TV cooking show coming on next year. I got into this for a couple of
> reasons...to eat more healthy, to save money from eating out and because I enjoy
> it. I've learned over the past few years that it can also help with getting folk
> into jazz...yepper...folk love to eat. We started carrying the Splendid Table on
> Sundays from 12-1pm...which preceeds my Sunday jazz show from 1pm-5pm. I was
> talked into giving out recipes right after the "Table" ends and before my show
> starts. By the way...once again jazz raised more the the NPR news programs this
> past fundraiser...mainly because of my Sunday show.
> This idea about the recipes was started almost a year ago. Example...since the
> last week of September I've received 624 emails to date about those recipes.
> Same time frame...78 about the jazz. Now what's interesting...at first...none of
> the emails about the recipes mentioned anything about the jazz. Over the past
> month they've started mentioning the music...like what jazz would I recommend
> with the meal...or..."I didn't particularly care for jazz but found myself
> waiting for the recipe and staying tuned into the music." I always make the
> connection between the two...if you want to eat sophisticated food...you need
> sophisticated music. It's been working...here's a little of an email I received
> this morning ...
> "Hello, Jae,
> I was listening to a little bit of your show while waiting for a GSA Vocal
> Dept. concert yesterday--I teach voice and diction there. I'm more on the
> classical side of music than jazz--but I always learn so much when I do hear
> your program.
> Anyway, I was so surprised to hear you give a recipe for red snapper,
> yesterday. I LOVE red snapper but I've not been able to find any since moving
> here in '97. (I have occasionally eaten yellow snapper at restaurants.)
> So, my first question is: do you know where red snapper can be found in this
> My 2nd question is: where can Konriko creole seasoning be purchased? Is it
> something I could find at Trader Joe's in Newport News? I make the trek there
> about every 2 wks. or so. Maybe I can find it at Farm Fresh?
> Thanks so much! (I'll bet you get quite a lot of mail about your recipe.)"
> The emails have been amazing really. Everywhere I go now folk are asking me
> about these damn recipes but more are saying they are listening to the jazz.
> It's another way to get folk to tune in so programmers...if you have some
> cooking chops and ideas to go with it...incorporate it somehow into your
> program. I guarentee it will get attention you never thought possible.
> Jae Sinnett
> WHRV FM
> Never miss a thing. Make Yahoo your homepage.
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