Hot 8 Brass Band:
They are up from New Orleans, playing several venues including an 11:30 set at Joe's Pub Saturday, a few songs at Monday's Lincoln Center tree-lighting; and a workshop/discussion, with Jazz writer, Larry Blumenfeld, at Harlem's Urban Assembly School for the Performing Arts on Tuesday.
Larry's also got a nice article about them in the Village Voice.
Tomorrow night, SOB's is having Bobby Sanabría's group playing. They are just back from a gig in England. They went on one of the venerable English television music programs -- with The Who. They met the guys and were very impressed. Bobby said via e-mail that The Who kicked major ass. "They are filled with ashé," he said. We are probably going to do this when we get back into the City after dinner with friends upstate.
So it is time for me to check on the cherry glazed pork roast I'm contributing to the feast.
Cherry-Glazed Pork Roast
14-ounces cherry preserves
1/4 cup red wine (or to your own taste!)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons slivered almonds, toasted
3 pound boneless pork roast
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 325°F.
Combine first seven ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 2 minutes. Add almonds. Sprinkle roast with salt and pepper. Place roast, fat side up, on rack in a shallow roasting pan. Bake, uncovered, at 325°F for 45 minutes or until browned. Brush with cherry mixture; turn roast, and brush with cherry mixture. Insert meat thermometer, making sure it does not touch fat.