Baudacious Travels Acquired Tastes!

5/1/2018

Bodacious Travels Living life on the creative edge as an art form!

Acquired Tastes Ukis Table

Living Life as an Artform with JK Douglas UKIS TABLE

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Introduction and Forward Jere K Douglas

Ukis table Living Life as an Artform!

American Fuzion! What a concept with the US of A being the Melting Pot of the world and a dynamic diversity of food, art and music combine into one. ROQ is my concept that is developing in a multi-tiered approach to the inspiration of all these cultures combing into one people.

Ukis product has many facets to it, food from around the world fuzzed together to make a great repast of simple elegance with a refined rural aspect to it. Along with this will be inspiring works of art in various media and encouragement leading to commissions by local, national and international artists to contribute to the fabric of the United States. Add the music these cultures have created and combined in the American Theatre, Symphonies, Opera’s and Chamber Works so indicative of America’s Ever Evolving Culture!

All of this we plan to accomplish by the fusion of all these concepts into a dynamic experience to be enjoyed by all.

Living life as an art form, in short, we hope to have all types of people that feel comfortable mingling with each other in a very relaxed atmosphere and create open communication around a shared experience. This series melds my life together into one! A travelogue of the culinary, musical and living arts.

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Contents Introduction and Forward ........................................................................ 1 Jere K Douglas ...................................................................................... 1 Ukis table .......................................................................................... 1 BOOT CAMP .............................................................................................. 6 Cocktail hour ............................................................................................. 8 Best part of the day! ............................................................................. 8 LET’S GET INTO THE COCKTAIL HOUR! ..................................................... 9 BLT Dip ...................................................................................................... 9 What you need! ................................................................................ 9 Bacon Cheddar Puffs .............................................................................. 10 What you need................................................................................ 10 How you do it!................................................................................. 10 Mama's Shrimp Dip ............................................................................. 11 Ingredients: ..................................................................................... 11 Directions: ....................................................................................... 11 Hot Crab Dip............................................................................................ 12 What you need! .............................................................................. 12 How you do it!................................................................................. 12 CRAB AND SHRIMP SALAD ...................................................................... 13 Salads, Slaws and Pickles ....................................................................... 15 Creamy Cucumber Salad ......................................................................... 15 What you need! .............................................................................. 15 How you do it!................................................................................. 15 JK’s Gazpacho Salad ............................................................................ 16 JKs Quick Pickled Southern Goulash ................................................... 16 What you need! .............................................................................. 16 How you do it!................................................................................. 16 Just Because ............................................................................................ 17 The Pipeline ............................................................................................ 18 The Pipeline ........................................................................................ 18 Pipeline Party Snacks .............................................................................. 19

Page |3 Pipeline Vegetables................................................................................. 20 Broccoli Casserole ................................................................................... 20 What you need! .................................................................................. 20 How you do it!................................................................................. 20 Garlic Mashed Potatoes .......................................................................... 22 What you need! .............................................................................. 22 How you do it!................................................................................. 22 Marinated Mushrooms ........................................................................... 23 What you need! .................................................................................. 23 How you do it!................................................................................. 23 Oxtails and Collard Greens...................................................................... 24 What you need! .................................................................................. 24 How you do it!................................................................................. 24 Peach Cobbler ......................................................................................... 25 Memphis! ............................................................................................... 27 Home of the Blues and Good BBQ! ................................................... 27 Pipeline Fourth of July ............................................................................ 29 Pipeline Whole Hog BBQ ........................................................................ 29 The Sauce ................................................................................................ 30 What you need! .................................................................................. 30 How you do it!................................................................................. 30 BBQ Baked Beans .................................................................................... 31 What you need! .................................................................................. 31 How you do it!................................................................................. 31 Sweet Mustard Coleslaw ........................................................................ 32 What you need: .................................................................................. 32 How You do it! ................................................................................ 32 MAESTRO ALAN BALTER ......................................................................... 32 Crawfish Bisque....................................................................................... 33 What you need.................................................................................... 33 How you do it!................................................................................. 33 GUMBO! .............................................................................................. 34 Seafood Gumbo ...................................................................................... 35

Page |4 What you need! .................................................................................. 35 How you do it!................................................................................. 36 Shrimp Creole ......................................................................................... 37 What you need! .................................................................................. 37 How you do it!................................................................................. 37 ............................................................................................................ 38 Shrimp Ettouffee ..................................................................................... 39 What you need.................................................................................... 39 How you do it!................................................................................. 39 Last Word ................................................................................................ 41 Robert Marcellus..................................................................................... 41

Page |5 Jere Douglas, Founder of the Parlor Project, is the premier Arts Experiences Curator. He empowers us to see and live life as an art form! Through the Parlor Project, he connects professional artists and musicians to rabid professional arts lovers, their organic fan-base. As the Man in the Penguin Suit, Jere curate’s multi-sensory artistic experiences that challenge staid traditions in the arts and antiquated concepts in arts presentation. In a powerful combination of access, interaction and adventure the Parlor Project puts a human face to the marvelous sounds that people hear and provides an opportunity for its members to explore their creativity in all aspects of life.

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BOOT CAMP On the second day of boot camp, my DI gave to me, two bends and Trusts and a haircut that wasn’t worth a fuck! (Marine Corps Jargon at its finest!)

With a fresh buzzed head and being woken up rather annoyingly on that second day, I jumped out of bed to see what the matter was. LOL... It was just after Christmas, December 27th,1976 and that was still in my mind as the events leading into me leaving home were quite fun and highly emotional. Oh well, the new adventure had begun, and I was going to give it my best shot!

Boot camp was divided into three phases with the first phase what I call getting used to the hours, learning about the Corps and doing endless PT. I was a bit large around the waist at the time and running the three miles like to have killed me on the first PFT. I finally limped in just under the twenty-eight-minute mark and was thankful to be able to lay down for a second when the Senior Drill Instructor called everyone in the platoon to Attention for the run back to the barracks. Oh, my dear God, how will I make it! I did fall into step on what I learned was the Recon Shuffle, where we ran together as a unit and sang the cadence back to the Senior DI. Ok, this can be fun.

Moving right along, towards the middle of first phase was our introduction to the obstacle course which led into the confidence course. Now, I had never really climbed a rope before and that seemed to be my nemesis during boot camp along with running. I really began to get into the group mentality and learned about the group being only as strong as the weakest link, which I was a lot of

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the time. But I kept at it with the encouragement of others in the platoon and worked with them when we had free time to further develop my PT skills and other things. I did have some problems on the obstacle course and was quite anxious about the future with the confidence course but knew it was later in training and that would have to take care of itself. I do need to share this though. In Third Phase right before graduation, we had to complete the confidence course completely or be set back as an individual while the others graduated and went to their next training or duty station. I got to the A Frame, the big rope climb and completely fell apart. I still could not pull myself up that blasted rope no matter how hard I tried! What happened next surprised me as the Senior Drill Instructor stopped the progress of the entire platoon and grabbed the rope beside me and said, “Private Douglas, we are going to tackle this obstacle together!� I grabbed the rope like he did and followed his instructions for each inch up the rope and as I was making it up the rope, the entire platoon gathered around the base of the A Frame and chanted for me! I felt empowered and made it to the top and over the log up there and the entire platoon erupted in UH RAH’s! There were some more obstacles to go but we did it together. On the run back to Third Battalion, I was given the Guidon to carry and lead the platoon with!

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Cocktail hour Best part of the day! was a big thing for me growing up in Memphis and Milan. My grandfather used to come in from work as a traveling shoe salesman and have his evening toddy while dinner was cooking.

We did have a maid named Willie Mae and the time frame was the late fifties early sixties.

Toddy time was sacred in our household and revered. Along with his bourbon and branch were various snacks and my taste buds developed along those lines. Memphis cuisine was also developing with some firm roots in the South! I loved it….

Indoor or outdoor, this was a time for the homemaker to show off her wares to all the neighbors. No holding back on even the place settings for this seemingly casual daily event.

As I grew up, I began hanging out in the kitchen and learning the tools of the trade.

My culinary skills and tastes have developed a lot since my beginnings in Memphis. I have curated recipes around the world and enjoyed every new taste. Southern cuisine has grown to a fusion of exhilarating flavors with nuances of light and heavy spice. Today, I expand on these ideas every time I am in the kitchen. These are some of my menus.

Beef Roulade ala Creole, Oysters Pan Roast, BBQ Pork Shoulder Roulette with Creamed Spinach and Twice Baked Loaded Potato, Chicken and Turnip Bisque with Biscuit Dumplings ala Mary, Sautéed Green Beans, Potato Balls, Meatballs ala JK and other dishes.

Prime Rib Stuffed Baked Potato with horseradish cream sauce and bacon topped with blue cheese and crotons, American Rib eye marinated in peppercorn marinade and grilled to perfection with Potato Balls and Southern Mustard Cole Slaw on the side.

Cassolettes of Broccoli, Asparagus, Green Beans, Cornbread Stuffing, Potato’s Garlique, Veggie of the Day. Appetizers of Bread Salad; House Special Salad with Bacon, Blue Cheese Crumbling, Prime Rib Slivers, Cremini Mushrooms, Prosciutto, Black Olives served with a Mortadello Cheese Vinaigrette. Marinated dry rub pork country ribs in a paprika sweet sauce, green bean and artichoke salad, pinto beans, pickled turnips, garden salad, pickles, bbq sauce and homemade salad dressings.

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LET’S GET INTO THE COCKTAIL HOUR! BLT Dip What you need! ➢ 1-1/2 pound bacon, cooked, drained, crumbled, and divided ➢ 2 cups shredded mozzarella cheese ➢ 2 (8-ounce) packages cream cheese, softened ➢ 1/2 cup sour cream ➢ 1/4 cup mayonnaise ➢ 1 cup cheddar cheese (shredded) or to taste ➢ 1/2 teaspoon Italian seasoning ➢ 1/2 teaspoon garlic powder (or to taste) ➢ 1 tablespoons mustard ➢ 2 cups chopped seeded tomatoes ➢ 1-1/2 cup shredded Iceberg lettuce ➢ Pepper and salt to taste 1. Preheat oven to 350˚. Spray an 11⁄2-quart baking dish with nonstick cooking spray.

2. Set aside 3/4 cup crumbled bacon.

3. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.

Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

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Bacon Cheddar Puffs The tender little morsels of euphoric delight our hit every cocktail party and the Midsouth especially in Memphis. These bacon cheddar puffs are exquisite and A List Gay party, coupled with a bourbon and branch. Of course, Moi loves a fresh made Mint Julep over crushed ice. More julep the better!

What you need ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 cup milk 1/4 cup butter 1 cup all-purpose flour 4 large eggs 1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese 8 slices bacon, cooked crisp, crumbled 1/2 tsp. onion salt or powder 1/4 teaspoon garlic salt 1/4 teaspoon pepper

How you do it!

1. Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

2. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto greased baking sheet.

Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

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Mama's Shrimp Dip

Ingredients: ➢ 18 oz. Cream Cheese ➢ 6 tbsp. mayonnaise ➢ 4 tbsp. ketchup ➢ ¼ cup chopped bell peppers ➢ ¼ cup chopped onions ➢ 1 can of tiny shrimp (drained) ➢ “Slap Ya Mama” Cajun Seasoning to taste

Directions: 1. Mix cream cheese and mayonnaise, add ketchup, onions and bell peppers.

2. Stir in shrimp and “Slap Ya Mama’ Cajun Seasoning to taste.

3. Chill for at least 1 hour before serving this extraordinary treat!

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Hot Crab Dip What you need! ➢ 16 oz. can of white crab meat ➢ One 8 oz. pack of cream cheese (softened) ➢ Shredded cheddar cheese (use the Mexican, pizza, or Italian spiced from your local grocery.) ➢ 1 small onion (however, using minced dried onions works just as well.) ➢ 1 heaping tsp. prepared horseradish ➢ 3 tbsp. mayonnaise ➢ 1 tsp. Worcestershire sauce ➢ Juice of 1 lemon ➢ Garlic powder (however much you would like.) ➢ “Slap Ya Mama” Cajun Seasoning

How you do it!

1. Combine ingredients until thoroughly mixed. Place in a greased baking dish such as a pie pan. Don’t forget to spray with cooking spray beforehand. I also like to shake some “Slap Ya Mama” Cajun Seasoning over the top, just for looks. Bake at 350 degrees for approximately 30 minutes.

2. Serve with crackers of your choice and enjoy!

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CRAB AND SHRIMP SALAD This delicate little salad is to die for! Light with an excellent flavor profile to fit into that Spring or Summer Garden Party in the elegant Midtown area of Memphis. The Crab and Shrimp mixed together over the Avocado go well with a White Wine Spritzer, a Dirty Vodka Martini or an Ice Cold Budweiser! ➢ 3/4 pound fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico ➢ 3/4 pound domestic wild-caught pink shrimp, cooked ➢ 1/2 cup Tartar Sauce (recipe follows) ➢ 1/3 cup minced fresh organic chives, plus 1 tablespoon extra for garnish ➢ 1/3 cup finely diced red onion ➢ 6 cups mixed organic baby greens ➢ 3 ripe tomatoes, stemmed and thinly sliced ➢ 6 tablespoons extra-virgin olive oil ➢ Salt ➢ Freshly ground black pepper ➢ Sugar ➢ 1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices ➢ 1 tablespoon minced parsley 1. With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.

2. Add the Tartar Sauce, chives, and red onion to the bowl.

Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.

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3. On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens.

Scoop the seafood salad in mounds on the center of each bed of greens.

4. Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil.

Garnish each plate with the remaining chives and the parsley and serve immediately.

LIVE! LIFE IS A BANQUET! And Most POOR BASTARDS ARE STARVING TO DEATH!

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Salads, Slaws and Pickles Creamy Cucumber Salad What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 medium red onion (roughly diced) 2 medium cucumbers (peeled, sliced 1/2 in thick & halved) 1/2 green pepper (thinly sliced & cut in 1 in strips) 2 large tomatoes (seeds removed & diced) 2 tablespoons white vinegar 1/2 cup mayonnaise 1 tablespoon dried parsley flakes 4 tablespoons granulated sugar 1 teaspoon seasoning salt (more to taste as desired) 1 teaspoon dried dill

How you do it!

Peel & slice cucumbers in 1/2 in thick slices. Then half each slice & transfer all slices to a large mixing bowl. Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hours. The cucumber cut is especially important. If thinly sliced, most cucumbers wilt & do not retain their crunch. — When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance.

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JK’S GazpacHO SaLad

JKs Quick Pickled Southern Goulash

This is one of my favorites that my grandparents made. It’s quite simple and will keep for at least a week in the fridge. This goes great with fresh collard greens, black eyed peas, cornbread, green beans, pinto beans. It’s adaptable with the addition of Jalapeno and Habanero Peppers to make a nice, spicy kick!

What you need! ➢ ➢ ➢ ➢ ➢ ➢

2 Fresh Tomatoes Diced 1 Medium Onion, Sliced or Diced 2 Cucumbers Jalapeno or Habanero Peppers (for a spicier dish) Salt and Pepper Vinegar of Choice. I use Cider Vinegar, but White Vinegar works just as well

How you do it!

Combine all the ingredients in a deep covered bowl and let set for about 30 minutes. You’re ready to serve!

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Just Because There is a man that sits at the bar, Most look at him and see old fat and ugly Within that man, is wisdom and great knowledge He’s stood on the lines He’s fought the battles And within him resides A heart of Gold!

He’s asked for something special A pan of cornbread And a few homemade muffins From a very special kitchen I hear that request From a friendly bartender It’s a special request of me.

A bright ray of light Has just filled my life.

I’ll make the cornbread and muffins And a little something extra special Just because I’ll make it very special, from my special kitchen Just because God put this special moment, in my life Just when I need it also, Just because

For Dr. Chris, the original Curmudgeon of the bar!

May you Rest In Peace Sir And Thank You!

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The Pipeline The Pipeline The Pipeline in Memphis was a leather bar that came on the scene in the eighties. Owned by Dennis and Stan, they pushed me to develop recipes using all-natural ingredients for the infamous Sunday afternoon buffet and beer bust. There were also special events such as the pool tournaments where they demanded excellent foods sourced from local super markets and wholesale venues.

There was always an event planned at the Pipeline and that involved the kitchen. Mr. Leather Tennessee brought in people from around the world to our little place and we went to great lengths to prepare! There were also seasonal events including Mardi Gras, Cookouts, the Pipette Fourth of July benefit, all the holidays with Thanksgiving being a big one and then Christmas! We also coordinated with Memphis In May with a month of selections from the cuisine of the recognized nation that year. That was a challenge for me and yet I expanded my horizons as more was asked.

The challenge for me was to bring excellent cuisine on a small budget. I accomplished that by taking standard fare and expanding with noodles into casseroles and such. The big events called for me personally developing as a chef and putting out a varied international cuisine. The Pipeline kitchen was a pass through from the office to the back bar and it amazed me how we could turn out some fabulous meals in short order. I learned a lot there and am grateful for the Widow McCain, the Manager, and Jeff Hardy and for the wonderful people of Memphis!

Alas, with the passing of time so pass our friends and colleagues.

The Pipeline closed due to the passing of the owners and was reopened later as the Pumping Station. The traditions continue with excellent service and events that are like the Pipe’s but

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different and that’s a good thing as the community evolves to the next generation. There is still a lot of laughter and a few tears, but it is still a great place to hang out and meet people from all walks of life.

I met a man in downtown Norfolk, 1977, that became my first life mentor, a leather man that was also in the Marines. I didn’t know it when we first met, but he was going to give me something very special, a belief in myself and the desire to achieve, work and have my child hood dreams fulfilled. He taught me self-discipline, attention to detail, humility, fidelity to principle and perspectives and the qualities of being a leather man and a Marine. The time I was able to spend with him was quite cathartic for me as the things that I had felt hurt from became benign as he made things ok and a lot better. I carry those values with me to this day.

Pipeline Party Snacks Salmon Salad became a staple for pool tournaments and such. To make this wonderful, tasty dish is quite simple. I take 2 cans of Salmon, debone it and begin the mix of 1 cup mayonnaise, two hard boiled eggs in small dice, three tablespoons of prepared mustard, 1 cup of capers, the juice of three large lemons, dill pickle relish to taste, fresh parsley and cilantro julienned and the staple of 3 large onions in small dice. Mix it all together, cover and set it in the cooler.

I always set this out on ice in the big bowl, sprinkle some mild chili powder and paprika on top and there you have it. Serve with Ritz Crackers and enjoy.

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Pipeline Vegetables Broccoli Casserole This is a recipe I obtained from the Dietician that was employed by my family in Milan, Tennessee. It is always a hit and even Jody, that does not really like broccoli, really enjoys this one!

What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 to 5 broccoli crowns 1 large onion, diced 2 pounds of mushrooms, your choice 1 bulb of garlic 2 eggs ½ to 1 pound of bacon fried to a crisp and chopped fine 1-pound cheddar cheese shredded ½ to 1 stick of butter 4 tablespoons of flour Salt and Pepper to taste Chicken Broth for blanching the broccoli 2 cups of half and half or heavy whipping cream 2 cups of Crushed Ritz Crackers or Goldfish Crackers

How you do it!

1. Using a large pot, place the broccoli crowns and diced onion in and cover with the chicken broth.

2. Bring to a boil and blanch until tender.

3. Remove and strain through a colander and let sit. When cool, place in food processor and process until lightly minced.

4. In another deep skillet or sauté pan, melt the butter. Add the minced garlic to bring out the sweetness of the garlic.

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Place the wiped off mushrooms in to reduce over low heat.

This makes a great mushroom stock for the casserole also.

5. When mushrooms have reduced to half, take some of the broth and mix in a small bowl with the flour to make a slurry. I generally roast the flour in the oven for about 5 minutes or in another pan on the stove top before making the slurry. That takes the pasty taste out of the dish.

6. Add the slurry to the mushrooms and let thicken a bit. Keep stirring as you do not want it to burn.

7. Add the 2 cups of cream and let it thicken a bit.

8. Now it’s time to create the casserole!

9. In a large bowl, add the broccoli and onions, 2 eggs, cheddar cheese and mix. When ready, add the mushroom white sauce to the mix, slowly as you do not want the eggs to cook all the way just yet. Add half the crushed crackers and fold in.

10. Butter up a 9 by 11 deep dish casserole dish and add the mixture to it. Top with the rest of the cracker crumbs and place in 350-degree oven until it is bubbly, about 45 minutes to an hour.

11. Serve hot or cold! Without the crackers this makes an excellent broccoli dip for the table by adding a quart of sour cream to the finished dish.

12. For a shortcut, replace the mushroom white sauce with a can of cream of mushroom soup, the fresh broccoli with the frozen in the bag broccoli.

Picture this, Richmond 1980’s, there I am with staying in the Holiday Inn and after a long day at the convention hearing some wonderful new compositions performed and meeting the composers. I retired to the lobby drinking establishment for an afternoon refreshment, (Gin and Tonic by the way), when what to my wondering eyes should appear but a little man in a red hat that had arrived from New York City. Well Well Well (well drinks are cheap), to my wondering surprise, it was none other than Leon Russianoff, the very one that I was performing for and with on the morrow. Needless to say, we had dinner that night, a hangover the next morning and got to know each other quite well as a mutual admiration society began.

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Garlic Mashed Potatoes These mashed potatoes are the bomb! Every time I make them, I have to make sure and taste a lot because by the time the “Hostess with the Mostess” gets to the table, they are gone!

Gurl, make more! LOL

What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

8 white potatoes, peeled and cut into cubes 5 tsp of butter ½ pint sour cream 3 garlic cloves, chopped 1 bunch of long green onions, chopped 1 cup of Mascarpone cheese 1/2 cup of milk 1/4 cup of grated Parmesan cheese 1 tsp of salt 1 tsp of fresh ground black pepper

How you do it!

1. Place the potatoes in a large saucepan and cover with cold water.

2. Bring to a boil, reduce the heat and cook until tender.

Around 15 minutes.

3. Drain the potatoes and return them to the pot.

4. Sauté the garlic and onions in 2 tsp of butter until the onions are soft.

5. Toss the onion, garlic mixture, the remaining butter, Mascarpone, milk, Parmesan, salt and pepper.

6. Mix thoroughly until all the ingredients are well blended.

7. Plate the mashed potatoes and top with the beef and sauce.

8. Serve with roasted asparagus or your favorite vegetables.

9. Garnish with parsley.

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Marinated Mushrooms These mushrooms will make me slap my momma if she were to get to close to them! Now, just so you know, these shrooms need to be gently sautéed in that there olive oil, otherwise they will not marinate right.

Make sure you got some of them Mason Jars handy now.

What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 pounds fresh mushrooms, washed and stems removed Two thirds cup olive oil 2 cloves garlic, minced 2 Tbsp. fresh parsley, chopped Two thirds cup white vinegar 1 tsp. dried oregano 1 tsp. dried marjoram 1 tsp. dried rosemary Salt and pepper to taste

How you do it!

Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature.

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Oxtails and Collard Greens You don’t get much more into the soul food tradition than this! The oxtails used to be a throw away part of the animal but now are coming into prominence in good Southern Cuisine!

What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

5 pounds oxtails 10 pounds collard greens 10 pounds mustard greens Salt Pepper Three hot red peppers 5 cloves fresh garlic, minced 1 large onion, diced 1 gallon of water to begin with

How you do it!

1. Wash them greens well in salt water. You gonna have to do that two to three times to get the grit off. Trim the leaves from the stems by pulling them off. I keep the stems for other uses 2. Put the water on to boil with the oxtails in the pot. Add you some bacon and country ham to taste. When boiling, add the rest of the ingredients and reduce to a simmer for about two hours. Be sure and check the pot to add more water when needed. I sometimes use homemade chicken or beef broth to add more flavor to the dish.

3. When done, put the greens and oxtails in a big serving bowl and I serve the pot liquor on the side. The pot liquor is full of the necessary stuff for my joint lubrication and to cut down on that old arthritis pain. Adding fresh turmeric to the cooking pot also increases the medicinal quality of this great dish! I recommend it highly.

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Peach Cobbler What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.

Living in the city though, it’s a challenge to find good fruit at times. So, I do a lot of canning in the summer and fall so I can have these scrumptious things throughout the year.

First off, take the peaches, if they are fresh, and get the fuzzy skin off. I cut them in chunks and put them together in a bowl covered with the sugar to let them develop a natural juice. Don’t get too upset as I also do fermentation and have things sitting around, like Kimchee and Pickled Vegetables that take a while and this only leaves the peaches out for an hour or so.

While that’s happening, continue with the rest of the meal as this needs to be served hot out of the oven. ➢ ➢ ➢ ➢ ➢

8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg

Come back to the bowl and add in your lemon juice and cornstarch and let it set for about ten minutes ➢ 1 teaspoon fresh lemon juice ➢ 2 teaspoons cornstarch Heat your oven up to 425 and get the peaches in their juice in a nice large cast iron skillet or a baking dish. I have my Great Grandmothers wellseasoned skillet for days like this. Put them in the oven and let them get to temperature. Meanwhile, make your biscuit dumplings to go on top of the cobbler. In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

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1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water

When the skillet with the peaches gets hot and bubbly in the oven, take it out and add the biscuit dumplings to it and put it back in the over for thirty minutes. Your topping should be golden brown and sweet!

Hope you got some Ice Cream because it’s good!

MIX TOGETHER: ➢ 3 tablespoons white sugar ➢ 1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.

Toss to coat evenly and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonsful of topping over them.

Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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Memphis!

Home of the Blues and Good BBQ! Everyone must have a beginning point in life and this is mine. I remember my seventh grade English teacher, Mr. William Hatchett, and stepping into his classroom that first day. I felt like I was engulfed not only in great literature but in a different world at Memphis University School. He turned the mundane into something exciting and beginning to study the works of William Shakespeare took on a whole new life for me as Mr. Hatchett worked on making these works relevant to the times we were living in. In the Shakespeare play, “As You Like It”, Mr. Hatchett included not only the work itself but current Broadway and Television events for a comparison.

This is my starting point as my life seemed at times to be a very interesting but bad play with different characters in various roles. I was born in a small town in Tennessee. My mother said that when I was born there was a football game and the band was playing. She also said that the football team had just scored a touchdown and the band was playing the fight song. What an interesting way to be born!

Word filtered out over the City that Margaret DeShong had a new grandbaby and life changed.

I began piano lessons at the Burl Olswanger Music Store and Studio’s in Memphis, Tennessee during my first-grade year. Finding just the right piano for home was an adventure unparalleled to none at the time. I was really happy to get that spinet upright that was in the living room at the time and furiously began to bang upon the keys. My first lesson, I tried to do the same thing and was stopped immediately by a concerned teacher who began to teach me hand position and where middle C was.

My social calendar, even at a young age, was a whirl of activity. The Cotton Carnival in Memphis, the Krewes in New Orleans and that river, the Mighty Mississippi on one hand and Kentucky Lake on the Tennessee on the other. There is a place in the area called Land between the Lakes, I just happened to be the kid in both lakes. LOL. I learned to water ski at the ripe young age of five with my father in Kentucky Lake and how to be part of a court system on the Mississippi River during Cotton Carnival festivities on the Mississippi River. What an amazing life for me!

Growing up Presbyterian was kind of interesting as that is where I also went to school at Presbyterian Day school. There isn’t much I don’t know about the Presbyterian Church or the system of government in the church and that’s something I’m quite proud of. I was also fascinated by Mrs. Robertson playing the organ every Sunday. To me it was humongous I was also exposed to a wonderful choir and talented musicians of the

P a g e | 28 Memphis Symphony, some of which attended church there and my love of music was ingrained for life.

So, that’s what that is, I thought and much to my chagrin, I tediously tried to get my fingers on the 5 white keys, wondering what those black things were all about. Little did I know how quickly I would find out!

“Go Tell Aunt Rodie” and the proverbial “Twinkle, Twinkle Little Star” became common place in our living room as I was intent to practice inexorably upon my brand-new piano and become a concert artist overnight, envisioning myself on the Lawrence Welk Show for the rest of my life. Now that was a show I was completely enamored with every Saturday evening as everything stopped in the house and it was time for Norma Zimmer and the Lennin Sisters. I would lay on the floor in my footed pj’s and my red plaid housecoat and listen intently, imaging myself there on that stage and playing while all those people danced away to their hearts content.

Fast forward to PDS and Miss Francis McFadden, now there was a teacher, scales until they were coming out my ears and yet I was still attached at the hip to the piano. In the meantime, I began watching Mrs. Robertson on the big Moeller in the Sanctuary every time I could and Miss McFadden on the Chapel Moeller, amazed at the feet and the hands and vowing to play this wonderful instrument one day. Well, Thanks to Mr. Charles Parham and Mrs. Robertson, those dreams came to reality along with my other grandmother and the infamous Thomas Lawrence Welk Deluxe organ that became my practice organ. Man, I was topping the cotton and began playing dinner gigs, in churches’, the county fairs and pretty much everywhere I could. My other practice organ was the one at First Methodist Church in Milan, Tennessee, another Moeller but a bit older.

I really enjoyed my first year of piano learning the notes learning the sounds and playing by ear. I used to dream even at that young age of playing at Carnegie Hall one day. My grandparents bought me an upright piano and it was placed in the living room far, far away from the inner bustling noise of the house.

Memphis represented a cross roads of culture, music and art to me. The Blues combined with Classics made a great dichotomy for me. Couple that with a growing love of cooking and eating and there you have it!

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Pipeline Fourth of July The Pipe’s Fourth of July was always and extravaganza with international artists performing, the Pipette show and the Sunday Afternoon Buffet. I was usually worn out by the time the weekend was over since I was called the head Pipette, but it was worth it as all five of us came together and worked hard to make it a success.

The second year of the benefit, we enlisted the talents of International Blues Artists, Joyce Cobb and Ruby Wilson to perform on the outside stage at the Pipe along with some other Memphis Legends, the indefatigable Lady Vincent Astor, Lady Vic, Molina and of course Vanessa De Visqueen! (The last one is questionable). I would be remiss if I did not mention my dear friend known as Rebel! She was fantastic

Pipeline Whole Hog BBQ My time in Japan came to an end as the First Marine Aircraft Wing Band was being transferred to Okinawa in 1978/79 and I rotated back to Stateside. As the Freedom Bird left Iwakuni, I looked back with fond memories and a great growth period in my life. I was across the big pond, completely way from family and with new friends and on my way back to the West Coast of the United States to Camp Pendelton, California for my final duty station in the Marines.

Oceanside, California was ideally located for me as an avid explorer. Amtrak was a great way to travel for a Marine and I took full advantage of that along with the champagne flights on Western Airlines to Hawaii at the time. It was cheap and a great get away for a young Marine

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The Sauce This is my award- winning sauce that I came up with for Memphis In May International BBQ Contest and the Pipeline. Remember, One’s hot and One’s not! Hehehe What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 Gallons Cider Vinegar 2 Gallons Ketchup ¼ Gallon Yellow Mustard 1 Pound Butter 24 ounces Chili Powder 24 ounces Paprika ½ to 1-pound Dark Brown Sugar Salt to taste 32 Ounces Pepper (to taste) 32 Ounces Cayenne Pepper (to taste) ½ Cup Angostura Bitters Tabasco Sauce to taste Choice of wine coolers, to your liking or your choice of any malt beverage, 6 pack or better

How you do it!

Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot. Add the rest of the ingredients and use as basting for the cooking pork meats.

Maestro Alan Balter

Alan Balter, Musician, Mathematician, Conductor, Maestro, a Wonderful Human Being! Working with Alan was never dull or boring, always a new adventure each and every day.

Beginning with a couple of lessons when he was at the San Francisco Conservatory and I was still in the First Marine Division Band and carrying forward to Memphis, Tennessee, it was a decade of improvement and exploration without parallel.

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BBQ Baked Beans What cookout would be complete without some good ole baked beans?

What you need! ➢ ➢ ➢ ➢ ➢

➢ ➢ ➢ ➢ ➢

3 16 to 32-ounce Cans Pork and Beans 2 16 to 32-ounce Cans Red Beans 1 Pound Bacon 2 Cups Molasses or Brown Sugar 2 Cups BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard. I use about a ½ cup of each added in for good measure Mustard, about a half a cup to a cup 2 Diced Onions 3 Diced Green Peppers Cayenne Pepper to taste 1 Pound BBQ fresh cooked or frozen

How you do it!

1. Drain the red beans and add to the pork and beans in a large bowl.

2. Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl.

3. Mix the wet ingredients together and add to mix.

4. Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred.

5. The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening.

6. Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…

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Sweet Mustard Coleslaw What you need: ➢ 1 cup mustard 1 cup heavy mayonnaise 1 cup vinegar 1 1/2 cups sugar 1 tablespoon salt 5 pounds finely chopped cabbage 1/2 cup diced sweet red bell pepper 2 tablespoons celery seed

How You do it!

Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

MAESTRO ALAN BALTER One particular instance I would like to share with you now, involved the coaching session in his living room, of the Brahms Clarinet Quintet. Working very arduously through the first movement, stopping every now and then as was needed, we finally got through it. On to the second movement…the big Adagio of the Quintet, What transpired here, brings me to a moment of extreme jocularity even in this very emotional movement. In the middle of the movement is a wide sweeping up and down motion, very intense and with the need for that level to be shared. Of course, after that climatic moment is a restful recapitulation of the main theme. . were not going just exactly right at the time; it was not climatic enough or being Well, things expressed well. Alan, in his intrinsic way stopped the coaching and looked at me and the music and asked me a question I will never forget. “Jere, have you ever had an orgasm?” Of course, I blushed; being the shy individual I am and respectfully answered “Why yes, I have.” Alan’s response was, and I quote “Have one here, here, here and here then release!” To this day, I cannot play this movement with a smile coming to my face around the mouthpiece as that passage come

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Crawfish Bisque ➢ ➢ ➢ ➢ ➢ ➢ ➢

What you need 2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails Crab and Shrimp boil 2 bottles clam juice 1 stick butter 6 tablespoons flour for roux Cajun Trinity finely minced (celery, onion and bell pepper) 1 medium can tomato puree (optional) Water to fill stock pot for boiling crawfish

How you do it!

Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil. Additional Cayenne, Lemon and other herbs may be added to taste. Bring to boil and drop the shellfish in, only blanching to a light doneness. Remove from the stock and let cool before peeling or you might burn your fingers…LOL. Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden-brown roux. Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef. Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring. When this reaches a desired doneness to you personally (I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. I prefer a lighter roux as the spices I add later bring out that great flavor sensation of the head and the sweet. Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish. The shell fish are added during the last 5 minutes of preparation. Yum Yum….!

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GUMBO!

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Seafood Gumbo What you need!

1 cup all-purpose flour 3/4 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, minced 1-pound andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tablespoon white sugar salt to taste 2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste ➢ 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 bay leaves 1/2 teaspoon dried thyme leaves 1 (14.5 ounce) can stewed tomatoes 1 (6 ounce) can tomato sauce 2 teaspoons gumbo file powder 2 tablespoons bacon drippings 2 (10 ounce) packages frozen cut okra, thawed 2 tablespoons distilled white vinegar

➢ ➢ ➢ ➢

1-pound lump crabmeat 3 pounds uncooked medium shrimp, peeled and deveined 2 tablespoons Worcestershire sauce 2 teaspoons gumbo file powder

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How you do it!

1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn.

Remove from heat; continue whisking until mixture stops cooking.

2. Place the celery, onion, green bell pepper and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.

3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce.

Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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Shrimp Creole What you need! ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons butter 1/4 cup chopped onion 1 large clove garlic, minced 1 red or green bell pepper, diced 1 rib celery, thinly sliced 1 can (14.5 oz) stewed tomatoes 1/4 cup dry white wine 2 drops Tabasco sauce, or to taste 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/2 teaspoon celery seed 1 teaspoon dried leaf thyme 1 1/2 tablespoons parsley 1-pound shrimp, cleaned, peeled, deveined hot cooked pasta or rice for two

How you do it!

1. Melt butter in a large skillet or sauté pan over medium heat.

2. When the butter is melted and foamy, add the onions, garlic, bell pepper, and celery; sauté until tender.

3. Add tomatoes, wine, Tabasco, and seasonings to the skillet.

Simmer over low heat, stirring occasionally, for 30 minutes.

4. Add the peeled shrimp and cook until they are pink, about 8 to 10 minutes. Do not overcook or the shrimp will be tough.

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Shrimp Ettouffee What you need ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1/2 cup oil 1/2 cup all-purpose flour, plus extra flour, optional 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1 cup chopped celery 3 cloves garlic, finely minced 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper, more if desired 1 teaspoon Cajun seasoning 1/2 cup minced green onions, plus extra for garnish 1/2 cup minced fresh parsley leaves 2 to 3 dashes hot sauce (recommended: Tabasco) 1 (8-ounce) can clam juice 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel) Salt (Cajun seasoning has salt already) 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count) ➢ 1/2 stick butter ➢ Rice, optional ➢ Diced green onions, for garnish

How you do it!

Note: To make roux, use oil instead of butter, because butter burn Make the roux, mix oil and flour in a large heavy saucepan over low heat.

Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.

Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.

P a g e | 40 Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the Ettouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

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Last Word Robert Marcellus Mr. Marcellus, at the time I had the honor of working with him, was blind from diabetes but still going strong. Another event that happened during this time, was the day I was playing an F Sharp Major Scale, very fast (for all you musicphiles, that would be a quarter note = 120 plus beats per minute) and Mr. Marcellus stopped me in the first octave and said “Jere, don’t finger that F# on the side, finger it on the top, it’s sharp on the side.”

I dropped my horn to my side and in a very concerned voice asked the question, “Mr. Marcellus, how did you know I was fingering it that way?”

“Jere, I may be blind, but I have ears!” I thought, oh my, what have I gotten myself into? Such a keen ear and I knew then there was no skating around the issues of performance or interpretation.

On another note, my first experience at the Marcellus Master Class series was in the summer of 1985, what a summer! Of places to meet people, it was a break on the first day of the Master Classes and I had to go to the necessary room and take care of business. During my visit to the toilet...I happened to have a conversation with the gentleman standing next to me who happened to be the Principle Clarinetist in the Denver and Colorado Springs Symphony as well as a Clarinetist from Sydney, Australia.

Upon asking my name, in a very off handed way, I was referred to as “The New Golden Boy” of the Marcellus Studio. Come to find out, there were two other performers that Marcellus had given this type attention to, one was my former Teacher, Maestro Alan Balter. Well, imagine my shock and surprise! Leaving a week of Master Classes at Northwestern University, I spent the next 3 summers with Robert Marcellus at his summer home in Sister Bay, Wisconsin, with 3 hour plus lessons every other day. Talk about intense work with someone whom I considered a wonderful mentor and performing artist.

I would also like to mention Mr. Robert Marcellus, a phenomenal performer, teacher and life coach. Even though he we blind from

P a g e | 42 diabetes when I studied with him, he could still play rings around me or anyone else for that matter. I remember to this day, him hitching a ride on my arm to walk to the student center cafeteria at Northwestern for lunch and having me describe in detail, what I was seeing. The very definitions of color began to change for me as I saw every aspect of the landscape and relayed that to him. The warmth with a cooling breeze became a wonderful blend of Blues and Reds creating an ethereal hue of colors that came to life in many ways. Performing became more of a feeling than just technique. Perhaps an expression of the inner soul and spirit would be an appropriate way to state this very valid performance technique.

25 plus years into what is supposedly a disabling death sentence for me, I am alive today and still kicking due to these wonderful people/mentors in my life that took an education and the arts to a different level for me.

There is more to the Arts and a very liberal education than just job skills, to me it is life encouragement and mentoring that has far reaching possibilities and even healing qualities.

Thank all of you, for the inspiration to live like I have never lived before.

While I was studying and performing with the greats, I found out something extremely interesting that I didn't know up to that point. Robert Marcellus, Stanley Drucker, Leon Russianoff, Bette Midler, Nell Carter and a wide range of others never had degrees until later in life. Mr. Marcellus finally received an honorary doctorate from the University of Nova Scotia at the age of 70. Stanley studied at Curtis, but made first chair Clarinet when he was 19, no degree, Leon emigrated from Russia and began teaching eventually getting his bachelors later in life, but in the meantime taught Benny Goodman, Artie Shaw, Stanley Drucker and a whole slew of others with international prominence. Leon didn't come to teach at Julliard until the 1980's.

I adapted to their way of achieving, work, practice, dedication to learning and the willingness to learn.

There was one lesson with Robert Marcellus I will never forget. I came in, did the Mozart, not up to snuff and not prepared like I should have been and after the 3 hour lesson was over, he looked in my direction and said: �Jere, there is nothing I can teach you , you already know it all, but, if you want to learn, I will see you next week."

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Talk about tucking my tail feathers, one of my greatest dreams in life at the time, to study with Marcellus and I just about blew it. I came back next week, put his horns together and got them set up for him and very humbly said : "Mr. Marcellus, I'm ready to learn."

That was a major turning point in my life. 3 years later, he finally told me something that floored me again.

"Jere, you were already an accomplished clarinetist when you came to me, I just put finishing touches on you."

That was my last lesson with him, friend, mentor and great teacher.

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Until next time!

From Jere and Jody… Hasta La Vista, Baby!