A News and Tribune Publication
March 20, 2014 — Issue 8
E H T F O E S I R
P U P O P
S F E CH S
M A E R D Y R A N I L CHASING CU
Also Inside:
PLAYLIST
THE RIVER BOTTOM ARTS CORNER RESOURCES, EVENTS
2 SoIn
March 20, 2014 PUBLISHER Bill Hanson EDITOR Jason Thomas DESIGN Claire Munn PHOTOGRAPHY Ty l e r S t e w a r t
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ON THE COVER: Chefs Richard Britney, left, and James Coogle will be preparing high-quality meals in eateries on both sides of the river as part of a pop-up restaurant service called Rising Chefs of Louisville. Staff photo by Tyler Stewart
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A searing change at mid-life Many of us want to switch careers mid-life. Few of us have the courage to do it. Introducing Jeffersonville resident Richard Britney, 51-year-old owner of My Computer Geek, who is ditching computer parts for cooking knives. He said ‘I’m chasing my Jason Thomas, Editor passion,’ and you’ve got to respect that. Searing scallops isn’t soldering a motherboard by any stretch of the imagination, so hats off to Britney, who’s chasing a culinary degree at Sullivan University. As you’ll read about inside, his Rising Chefs of Louisville is a pop-up restaurant that will produce high-brow meals at everyday joints while giving Britney an edge on the younger competition in class.
Broiled Chilean seabass in cacciatore sauce, anyone? Beats the heck out of the usual bar fare. These pop-ups with short shelf-lives have become trendy as of late, though it’s not unheard of for a student to launch one, according to Annika Stensson, senior manager of research communications at the National Restaurant Association. Britney’s pop-up unveiling happens Tuesday at Hoopsters Sports Bar and Grill in Jeffersonville. Mayor Mike Moore has reservations, as do more than 40 others. That’s how we do it in SoIn. We adapt. We reprogram our future by shaking loose our fears of today and going for it. Well, at least Richard Britney does. As he puts it: “I’ve got to come out of the box fighting.” Order up! — Jason Thomas is the editor of SoIn. He can be reached by phone at 812-206-2127 or email at jason. thomas@newsandtribune.com. Follow him on Twitter: @ScoopThomas.
COUNTING THE BEANS Quills coffee shop in New Albany a roasting headquarters QUILLS
The Quills coffee shop located in downtown New Albany recently updated its roastery, making it more interactive for customers. The shop will also be coming out with new spring specials on its menu. Submitted photo
Where: 37 State St., New
Albany
Hours: Monday through
Saturday, 7 a.m. to 5 p.m., Sunday, 8 a.m. to 4 p.m. Website: quillscoffee.com Twitter: @QuillsCoffee Quills coffee has updated its downtown New Albany location to make its roastery more interactive with customers, according to store manager Justin Taylor. Quills, 137 Market St., roasts around 500 to 600 pounds of coffee each week, every Monday and Tuesday. The New Albany store supplies all Quills locations, several regional Whole Foods and multiple restaurants and cafes in the Louis-
ville area, including Milkwood, 4 Sisters, Earth Friends and more. Quills has an extensive drink menu with several signature drinks and a limited food menu. The store will have some new spring specials coming out soon, Taylor said.
Quills began when Nathan and Amy Quillo’s own draw toward the meeting place of culture — art galleries, bookshops and pubs — met with a love of coffee kindled during their time working as part-time baristas, according to its website.
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March 20, 2014
3 To Go
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CELEBRATING SHEN YUN Reviving 5,000 Years of Civilization When: Saturday, Sunday Where: Kentucky Center, Whitney Hall [kentuckycenter.org] Shen Yun brings to life 5,000 years of Chinese civilization through classical Chinese dance and music in an exhilarating performance you will never forget. Shen Yun captures the spirit of a culture long lost. The performance moves quickly through regions, dynasties and legends. Ethnic and folk dances fill the stage with color and energy. Tremendous athleticism, thunderous battle drums and masterful vocalists are all set to animated backdrops that transport you to another world. It is a grand production with some 400 costumes and the only orchestra in the world featuring both classical Western and Chinese instruments as permanent members.
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3 IF THESE WALLS COULD TALK
What: Historical tour talk When: 2 p.m. Sunday Where: Culbertson Mansion State Historic Site, 914 East Main Street, New Albany This talk will explore a number of significant historic houses in New Albany. Floyd County Historian David Barksdale, Indiana Landmarks’ Southern Regional Director Greg Sekula, and Louisville Historical League President Steve Wiser are local historians and authors who have conducted research on these notable properties and will share their expertise at this program.
'ALL SHOOK UP'
What: Clarksville theatre gets groovy with Elvis When: 7:30 p.m. today through Saturday; 2 p.m. and 7:30 p.m. Sunday Where: Clarksville High School Cost: Ticket prices: $10 for adults, $6 for students/ senior citizens. Mark your calendars for Clarksville High School Theatre Department’s “All Shook Up.” Inspired by and featuring the songs of Elvis Presley, it’s 1955, and into a square little town in a square little state rides a guitar-playing roustabout who changes everything and everyone he meets in this musical fantasy that’ll have you jumpin’ out of your blue suede shoes with such classics as “Heartbreak Hotel" and "Jailhouse Rock."
Gotta Go: Interested in seeing your event in our 3 To Go?
Email SoIn Editor Jason Thomas at jason.thomas@newsandtribune.com
For all of your smoking needs Wide Assortment of Zippo Lighters
Dr. Grabow Pipes & Accessories
Walk-in Humidor at 5 locations
Hookah
Open 7 Days A Week Monday - Saturday 8am to 9pm Sunday 9am to 6pm
Corydon Location: Monday - Saturday 9am - 10pm Sunday 9am - 9pm
Ingredients of a pop-up Q&A with Annika Stensson, senior manager of research communications, National Restaurant Association, about pop-up restaurants HOW COMMON (OR PERHAPS UNIQUE) ARE POP-UP RESTAURANTS, ESPECIALLY FOR CULINARY STUDENTS? A: Pop-up restaurants have gained popularity over the last few years, though it’s hard to quantify how many exist at any given time because of their temporary nature. I’d say the majority of pop-ups are created by established chefs and restaurateurs, though it’s not unheard of for collaborative groups, including students, to launch them. WHAT IS THE PURPOSE OF THESE POP UPS? IS THERE ANY SPECIFIC DEMOGRAPHIC OF PEOPLE WHO ARE LARGELY RESPONSIBLE FOR POP UPS (FAMOUS CHEFS, BEGINNERS, YOUNG CHEFS, ETC.)? A: There can be many reasons behind a temporary, or pop-up, restaurant venture. Established chefs and restaurateurs often do it is to experiment with cuisines and menus that wouldn’t normally fit into in their permanent locations. Pop-ups can also be used to test a particular concept type as a hands-on market research technique. Many pop-ups are created by established individuals and/or businesses because it helps get customers in the door. Because they are temporary, pop-ups require hard and fast marketing to let the public know they are there for a short time, something that is easier to do with a certain level existing name-recognition. However, in today’s world of online and social media, clever marketing can accomplish this for lesser known entities as well. WHAT CAN RESTAURANT OWNERS GET OUT OF CHEFS HOSTING POP-UPS AT THEIR RESTAURANTS? A: I guess this would depend on what business model the two parties agree upon, as far as profitsharing, leasing, name-crossovers or other arrangements. Restaurant operators are always looking for ways to boost business, and temporary concepts can attract new customers and increase word-ofmouth impact. Conversely, the operator would have a vested interest in the new venture as his/her business is linked with the venture’s performance. HOW WOULD YOU DEFINE A POP UP RESTAURANT? A: As far as terminology, a pop-up restaurant is simply a temporary foodservice business or concept — one intended to no longer exist after a certain period of time. — Elizabeth Beilman
HOT OFF
Jeff computer repairman follows culina
Britney and Corydon resident James Co Rising Chefs, are both in their second sem they only prepare one dish at a time for th restaurant gives the chefs a chance to roll ichard Britney is going from tinkering with PC parts to searing dishes in the dozens. scallops. Coogle said Britney approached him at The 51-year-old owner of My Computer Geek, a computer be a part of Rising Chefs. repair shop in Jeffersonville, is changing his career 180 degrees “I felt like I could come in here, I could as he seeks a culinary degree from Sullivan University in Louiscould get back into the kitchen,” said Coo ville. ing at home for friends and fam “I’ve loved cooking forever,” said Britney, who will be it’s a learning curve.” selling his repair shop in hopes of owning of restaurant. “ Coogle, whose style is elevate ... I’m taking a major pay cut, but I don’t have a passion for • WHAT: Rising Chefs of favorite part of cooking is creati that.” Louisville dinner love eating. To make up for lost time, the aspiring chef started a • WHERE: Hoopsters “There’s nothing like making pop-up restaurant service called Rising Chefs of LouisSports Bar and Grill in thing from the ground up, and s ville with some of his fellow students to cook high-quality Jeffersonville meals to the public in eateries on both sides of the river. • WHEN: Tuesday March first bite, and all they do is smil it’s that good,” he said. “Nothin “I need a fast track to learning the business,” he said. 25 at 7 p.m. “These guys are younger, they have a little bit more time. I • COST: Dishes are priced a good meal.” While Britney said his style re don’t. I’ve got to come out of the box fighting.” around $7 and $9 dishes, he loves adding in twist Every month, Rising Chefs of Louisville will set up “I cook a little bit of everything though shop on restaurant’s low peak nights, using its kitchen and ingredimy menus are random because I’ll pick th ents to showcase their skills. Britney said the money charged from the because just of how they look or taste,” h meals go back to the restaurant, with the chefs’ only payment coming Britney said Rising Chefs’ first dinner a in the form of practice. than 40 reservations, including one from M “For me, it’s a great way to really learn the restaurant, how the Above all else, Britney said he wants to kitchen functions, how you have to have your timing,” he said. “It just people will enjoy in a style that is all his o gives you a great aspect on how you’re going to run a business.” “I’m not trying to be Gordon Ramsay, I The first dinner hosted by Rising Chefs is at Hoopsters Sports Bar ney,” he said, referring to the hot-tempere and Grill in Jeffersonville on March 25 at 7 p.m., featuring Britney’s be known for us and what we do.” menu of chicken marsala and Chilean seabass, among other dishes. By ELIZABETH BEILMAN elizabeth.beilman@newsandtribune.com
R
SO YOU KNOW
MENU FOR MEAL AT HOOPSTERS
STARTERS
• Seared Scallops wit salad, pomegranate squash puree • Prawn shrimp cockt rose sauce, avocado, over iceberg lettuce • Tuscan kale salad w es, currants, kale, feta dijon mustard dressi
F THE GRILL
ary dream
oogle, who is also part of mester at Sullivan. Because heir coursework, the pop-up up their sleeves and prepare
t school, asking if he’d like to
d brush some of the rust off, I ogle, 27, who has been cookmily for years. “If nothing else,
ed comfort food, said his ing something that people
g a meal from scratch, everyseeing somebody take that le and close their eyes because ng brings people together like
elies on classic American ts from all over the world. h, so I’m off the charts because hings from different regions he said. at Hoopsters already has more Mayor Mike Moore. o cook quality food that own. I’m trying to be Richard Brited FOX TV chef. “We want to
th celery apple seeds, butternut
tail with marie , lemon wedge
with blood orangta cheese, olive oil ing
Chefs Richard Britney, right, and James Coogle, are Sullivan University students who will be preparing high-quality meals in eateries on both sides of the river as part of a pop-up restaurant service called Rising Chefs of Louisville, the first at Hoopsters in Jeffersonville. Staff photo by Tyler Stewart
ENTREES
• Beef tenderloin with jalapeno garlic and cream mashed potatoes, asparagus • Chicken marsala with black pasta, mushrooms, kale, marsala cream sauce • Broiled Chilean seabass with black pasta, roasted cherry tomatoes, basil, cacciatore sauce, asparagus
DESSERTS:
•Cheesecake •Black bottom pie
MORE info For dinner reservations, call (812) 913-4329. To host Rising Chefs at your restaurant, email risingchefslouisville@yahoo.com
6 Entertainment
March 20, 2014
HATS OFF FOR HOSPARUS Fundraiser at Margaret’s Consignment with Derby bling Margaret’s Consignment, 2700 Frankfort Ave., Louisville, will host its third annual “Hats Off for Hosparus” on Thursday, April 3, from 5 to 7 p.m. The free event will include refreshments, as well as a silent auction of new and gently used Derby hats, fascinators, jewelry and accessories — many of them have been donated or made by local celebrities. All proceeds from the
auction will benefit Hosparus of Louisville, an organization that provides comfort and support for patients and their families when a life-limiting illness no longer responds to cure-oriented treatments. Call 502-896-4706 for more information. Margaret’s is open Monday through Saturday, 10 a.m. to 6 p.m. For more information, call 502-896-4706 or visit margaretsconsign ment.com.
ALBUMS:
BOOKS:
March 20
March 25
“Start Again" by Allan Dawson March 25
é “Unconditional" by Memphis
May Fire
“Shakira" by Shakira
VIDEO GAMES: March 21
“Stay Where You Are And Then
Leave" by John Boyne, Oliver Jeffers é "Sous Chef" by Michael Gibney
"Where the Rock Splits the Sky"
é “Infamous: Second Son" (PS4)
March 25
“Diablo III: Reaper of Souls" (PC, Mac)
by Philip Webb
THIS WEEK'S SOIN PLAYLIST Q&A INTERVIEW WITH
THE RIVER BOTTOM Band members: Kyle Hastings and Kelsey Allen Hometown: Kyle is from Louisville, and Kelsey is from Charlestown Where did the name of your band come from? Growing up in this area, you hear stories of divers finding things interesting at the bottom of the Ohio River. There’s a mystery to the bottom of the river and in the things that are found there. We wanted our music to have a dark, mysterious feel to it, in that same way. Obviously, we play a wide range of music, as we perform for a wide variety of audiences, but our sweet spot is really found in minor chords, complex melodies and intricate harmonies. Describe your sound/inspiration: Kyle is inspired by several different types of music. Country, hip hop, and jazz are a few. Kelsey is inspired by country music, blues, bluegrass, folk, even some classic rock. I think that
UPCOMING GIGS:
(We play every Tuesday night from 8-11 p.m. at Blu Lounge @ The Marriott Downtown) March 21: Against the Grain Brewery (8 p.m.-midnight) March 22: Big Four Burgers + Beer (8 p.m. -midnight) March 28: JR’s Pub (8 p.m.midnight) April 5 - Big Four Burgers + Beer (8 p.m.-midnight) April 11: JR’s Pub (8 p.m.-midnight) April 12: Cafe 27 (8 p.m.-11 p.m.) (You can also check out all of its upcoming gigs that may not be booked yet on its website www.riverbottommusic.com) diversity is reflected in our music. How did you get into music? Kyle’s music background is rooted in church music. He grew up in the church playing music with the student worship band, and he is currently a worship pastor in Jeffersonville. Kelsey grew up listening to country music and southern gospel. She was exposed to a wide variety of music, from old
church hymns, to old country music, to classic rock, to even the oldies. Country music was always her main focus. She has been singing, performing and songwriting since age 13. Kelsey used to perform shows on her own with her and her guitar, but when she started singing and performing with Kyle, something clicked and they found a connection and sound that they really liked. Kyle’s guitar skills and sultry voice mixed with Kelsey’s folksy sound really complement each other. What are your goals? Our hope is that we walk away from each show, no matter how big or small it may be, joyful. This is really an enjoyable thing we get to do, and when the joy comes to an end, so will the band. I really believe that an audience reflects the attitude of the performer and our goal is to spread some joy and hope through our music each time we step on stage. We plan to start focusing on writing more of our own music and singing more throughout this area and hopefully, even in areas outside of Kentuckiana. We want to become well-known and wanted.
March 20, 2014
Local SoIn Happenings Feeling left out? Send your establishment’s and/ or organization’s upcoming events/new features/entertainment information to SoIn Editor Jason Thomas at jason.thomas@newsandtribune.com
Trivia night
Where: Wick’s Pizza Parlor, 225 State St., New Albany Thursday: Open mic with Kolton Norton & Friends, 8 p.m.; Friday; Me & You, 8 p.m.; Bryan Fox & the Good Chiggins, 10 p.m.; Saturday: Kolton Norton, 7 p.m.; Corey & Stacey, 8 p.m.; 8 Inch Elvis, 10 p.m.
Music at Huber Winery
When: 1 to 5 p.m. on weekends Where: Huber’s Orchard, Winery & Vineyards, 19816 Huber Road, Starlight Saturday: Josh and Holly; Sunday: Rusty Bladen [huberwinery.com]
Keg tapping
When: Tuesday Where: BoomBozz Pizza and Taphouse, 1450 Veterans Parkway, Jeffersonville Special tapping of Monarch White beer, a Witbier-style beer brewed by Two Brothers Brewing Company in Warrenville, Ill. $2 pints, 3 p.m. to close.
Live music at Big Four Burgers + Beer
Where: Big Four Burgers + Beer, 134 Spring St., Jeffersonville Friday [8 to midnight]: Field of Kings; Saturday [8 p.m. to midnight]: The River Bottom
Live music at Horseshoe Casino
Where: Horseshoe Casino, 11999 Casino Center Drive Southeast, Elizabeth
REQUIEM: REQUIRED LISTENING
Envy Stage Bar: Thursday, The Boogiemen, 9 p.m. to midnight; Friday and Saturday, Second Hand Smoke, 9 p.m. to 1:45 a.m.; Legends: Thursday, Billy Davis Group, 9 p.m. to midnight; Friday and Saturday, Jeni Carr &Twangtown, 9 p.m. to 1:45 a.m.
When: 7 p.m. April 20 [registration due by April 10] Where: Elk’s Lodge, 1820 Charlestown Pike. The Jeffersonville Neighborhood Leadership Alliance is hosting its first ever Trivia Night and silent auction. Registration for a team of eight costs $120 per table [$15 per person]. The cost includes trivia, door prizes and snacks. A cash bar is available. Registration and team entry form must be submitted no later than April 10 to a JNLA representative. Trivia prizes awarded for first, second and third place teams. For more information, contact Josh Rodriquez at 502-807-9248 or email at joshrodriquez@twc.com.
Wick’s Live on State
Entertainment 7
T “The Jungle Book”
When: Public performances run March 22 and 29. Where: Derby Dinner Playhouse, 525 Marriott Drive, Clarksville Cost: For ticket information call 812-288-8281 or visit www.derbydinner.com. “The Jungle Book” follows Mowgli, a boy raised by wolves, as he navigates the dangers of being a young man in the jungles of India. With the help of his friends, Bagheera the Panther and the beloved bear Baloo, he takes on the menacing Shere Khan the Tiger and Kaa the Snake. Throw in the mischievous monkeys and a beautiful young village girl, Maya, and you are sure to have a lot of fun as Mowgli discover life lessons and the power of friendship.
Irish Beer Dinner
When: 6:30 p.m. Tuesday Where: Varanese Restaurant, 2106 Frankfort Ave., Louisville Varanese will host an “Irish Beer Dinner” March 25 with a reception at 6:30 p.m. and dinner at 7 p.m. The evening will feature special guest speaker Shane Brown, Distributor Manager at Guinness, and a four-course dinner that includes beer flights and pairings. The cost is $49 per person, plus tax and gratuity. Reservations are required and can be made by calling 502-899-9904 or emailing letsdine@varanese.com. [varanese.com]
La Coop new menu
Where: La Coop: Bistro à Vins, 732 E. Market St., Louisville La Coop announces updates to chef Bobby Benjamin’s Southern-inspired bistro menu. New starters like country ham beignets and lobster mac n’ cheese bring a Kentucky twist to classic comfort foods. Some favorite specials are now available every day. For more information, call 502-410-2888 or visit coopbistro.com.
he IU Southeast Concert Choir, Community Chorus and Orchestra will perform the “Requiem Mass in D Minor, K. 626” by Wolfgang Amadeus Mozart on April 6. Soloists for the concert will include Amanda Boyd, soprano and IU Southeast instructor of voice, Maggie Schenker, mezzosoprano, Aaron Lundy, tenor and IU Southeast instructor of voice and director of choral activities, and Austin Eckles, bass. The conductor will be Joanna Goldstein, professor of music and director of the University Orchestra. The unique circumstances surrounding the composition of Mozart’s Requiem are remarkable for their almost Dickensian melodrama. Just a few weeks before his own death in 1791 at the age of only 35, Mozart was approached by a gentleman acting on behalf of an anonymous patron who wished to commission from him a Requiem Mass. This patron we now know to be Count Franz von Wazlsegg-Stuppach, whose wife had died in February that year. The count, who was a keen and able amateur musician, wished to be regarded as a major composer and saw in this commemorative commission an opportunity to further his own ends by passing off the Requiem as his own. He
‘REQUIEM MASS IN D MINOR, K. 626’ When: 3 p.m. April 6 Where: Stem Concert
Hall of the Paul W. Ogle Cultural and Community Center on the IU Southeast campus, 4201 Grant Line Road, New Albany Tickets: Call 812-9412526 or go online at www.ius.edu/oglecenter.
therefore conducted all business transactions with Mozart in secrecy so as to preserve his own anonymity; hence the subterfuge of sending a business agent to act on his behalf. On several occasions this gentleman arrived unannounced at the composer’s house. To the dying Mozart, well known for his superstitious nature and quite possibly sensing his own impending demise, these mysterious visitations had all the hallmarks of the supernatural. By the time he started work on the Requiem, Mozart was already terminally ill, and parts of the composition were actually written whilst on his death-bed. In the event, he died before he could complete it. Of the work’s twelve movements only the opening “Kyrie” had Mozart managed to complete in its entirety. — John Bawden
ARTS CORNER Introducing a new feature highlighting resources and events for SoIn artists
B
eginning April 10 and continuing on the second Thursday of each month, Arts Bridge will hold a series of gatherings for the arts community at the Endris Lodge at Lapping Park in Clarksville. “Art Matters” is a series of ongoing community conversations about the importance of art in everyday life. Artists and patrons are encouraged to share their experiences and hear from others, with the goal being to discuss ways to increase arts opportunities for everyone. “Arts Biz” is a networking event for artists and arts organizations. Speakers will cover the business of art, relating experiences and giving tips on how artists can grow as sole proprietors. More information: www.facebook. com/artsbridgeSE. To submit information, email jason.thomas@newsandtribune.com
ART MATTERS
Where: Endris Lodge, Lapping Park,
Clarksville
Networking & Business Skill Info for Art-
ists & Arts Providing Organizations (all arts disciplines welcome) Contact: artsbridge42@gmail.com www.facebook.com/artsbridgeSE
MARK YOUR CALENDAR Upcoming art-centered events
Indiana Fiber Arts & Music Festival
When: April 26 and 27 Where: Tri-County Shrine Club, 701 Potters Lane, Clarksville Demonstrations, workshops, meet-ups, music www.indianafiberfest.com
Arts & Antiques Jubliee
When: May 24 and 25 Where: Howard Steamboat Museum, Jeffersonville
When: April 10, 6:30 to 8:30 p.m. Where: Endris Lodge, Lapping Park,
Clarksville
Conversations about Creativity (open to
anyone)
Contact: artsbridge42@gmail.com
Clarksville Chalk Walk Festival
www.facebook.com/artsbridgeSE
Watercolor by Tamara S. Adams (tamarasartwork.com)
ARTS BIZ
When: May 8, 6:30 to 8:30 p.m.
ABOUT
PIZZA FOR A GOOD CAUSE
The Epilepsy Foundation of
Kentuckiana’s concert will feature: Talk of Spring from 5:30 to 6:30 p.m.; Bombshell Cowboy (featuring Allison from The Voice season 6) from 7 to 9 p.m.
Wick’s fundraiser helps those with epilepsy
The Epilepsy Foundation of Kentuckiana will host its second annual 50 Concerts 50 States event on March 24 at Wick’s Pizza in Middletown, 12717 Shelbyville Road. A percentage of the night’s sales (for those presenting a voucher) will be donated to the Epilepsy Foundation of Kentuckiana to support the agency’s vital programs and services offered to the more than 90,000 children, adults and veterans living with epilepsy in Kentucky and southern Indiana. There is no cover charge and the concert is open to the public, however donations are welcome.
Many people are not aware that one in 10 people will have a single seizure and one in 26 people will develop epilepsy in their lifetime. The 50 Concerts 50 States concert series hopes to spread the facts and change perceptions of epilepsy through this network of coordinated live events around the country on one weekend in March (March 22 - 24). Across the nation, participants will be standing together, united, to raise epilepsy awareness through the power of music. The series is a collaboration between the Epilepsy Founda-
When: May 31, 9 a.m. to 3 p.m. (rain date June 7) Where: Clarksville Town Hall Grounds Contact: Ken Conklin (kconklin@clarksvil leparks.com)
tion, CURE Epilepsy, Team Epilepsy, Doose Syndrome Epilepsy Alliance, and Candlelight Concerts for Epilepsy Awareness. The concert will feature: Talk of Spring from 5:30 to 6:30 p.m.; Bombshell Cowboy (featuring Allison from The Voice season 6) from 7 to 9 p.m.
Members of Bombshell Cowboy stated, “We would like to thank the Epilepsy Foundation of Kentuckiana for the opportunity to be included in the 50 Concerts 50 States event. If our involvement causes even a fraction of our 1,500 Facebook followers to become involved, donate, or even just help raise
awareness, then it is a positive step forward for those affected by epilepsy. ” For more information regarding the concert series or to make a donation in honor of 50 Concerts 50 States, contact Gary Zortman, Events Manager at 502-637-4440 or 1-866-275-1078 x17; email at gzortman@efky. org. Please visit www.efky.org to obtain a voucher to present to your server at Wick’s Pizza on the night of the event.