In Performance: The Paul Keller Orchestra

Date: May 29, 2009
Location: Firefly Club, Ann Arbor

Paul Keller (L, on bass) and his orchestra at their regular Monday night gig at the Firefly Club

I'd been meaning to get by the new Firefly Club some Monday night to hear Paul Keller's orchestra for a long time, but always talked myself out of it for one reason or another. One night I figured, what the hell at least go by it, and if there's a place to park maybe you'll want to go in.

There was. I did.

I sat in the back near the door and once the music began I started smiling. I knew I did the right thing. And then this crazy thought popped into my head. I realized at this point in my life I'd rather hear Paul Finkbeiner solo on trumpet than see the Mona Lisa. (nothing against the rest of the gang, who are also fabulous; Paul just happened to be playing at the time.)

It was great. I'll be back.

Maybe as soon as this Friday. Not too long ago, Paul put out a CD with Steve Richko at the piano and drummer and long-time collaborator Pete Siers called To Oscar with Love, a tribute to Oscar Peterson. Now Paul and Steve have a new CD, Swingin' The Praise, which brings together jazz, gospel, familiar spirituals and beloved hymns with a terrific jazz quintet featuring guitarist Randy Napoleon, saxophonist Ben Jansson and drummer Sean Dobbins.

Friday, June 19th, from 9pm to 1am the Firefly Club will be swinging as Paul and friends celebrate with a CD release party. It should be another great night.

Hope to see you there.

Midday Entree: Key Lime Cheesecake

The Music:

Symphony No. 1 in E minor, Op. 39, by Jean Sibelius
Berlin Philharmonic Orchestra, Herbert von Karajan, conductor
EMI 769 028

The Recipe:

For our final recipe of the season, we wanted to go out with something special so we polled the bullpen here at the station for an irresistable dessert. Key Lime Cheesecake was the hands down winner (well, Mike liked it anyway).

Get the details by clicking here. Thanks for listening and remember all of our recipes are still available by clicking on the appropriate category in the upper right corner of this page.

Bon appetit, and thanks for listening.

Midday Entree: Kielbasa Wellington

The Music:

Symphony in C by Paul Dukas
French National Radio Orchestra, Jean Martinon, conductor
EMI 826116

The Recipe:

OK, it's really called "Saucisson En Croute," but gee whiz, just look at it. In my old neighborhood we'd just call it Kielbasa Wellington.

And to tell the truth, I can think of a lot more people who would go for this over the octopus linguine from yesterday.

Get cracking on your Stanley Cup victory party by clicking here.

Midday Entree: Octopus with Linguine

The Music:

Suite for Orchestra No. 3 Op. 55, by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676

The Recipe:

I'll admit, sometimes the connections between these recipes and the music can be a wee bit tenuous. Some might say this is one of those times, but hey, it is the Detroit Symphony after all, and the Red Wings are contending for the Stanley Cup.

So here's something to do with that leftover octopus that you couldn't get into the Joe.

Check it out by clicking here. (and thanks to Red Wing fan and Detroit booster Kc Jacoby for the PhotoShopped pic.)

Midday Entree: Pacific Northwest Deviled Eggs

The Music:

Concerto for Guitar and Orchestra, Op. 325, by Alan Hovhaness
David Leisner, guitar; Berlin Radio Symphony Orchestra, Gerard Schwarz, conductor
Naxos 8.559294

The Recipe:

What gives this ubiquitous hors d'oeuvre its Pacific Northwest twist is the addition of smoked salmon to the usual mix of tasty ingredients.

Give it a try by clicking here.

Midday Entree: Chicken Riesling

The Music:

Piano Concerto in A minor, Op. 54, by Robert Schumann
Daniel Barenboim, piano; Philharmonia Orchestra, Dietrich Fischer-Dieskau, conductor
EMI 569 692

The Recipe:

Make this with red wine and you might call it coq au vin.

In honor of Robert Schumann's 199th birthday today we present this variation using a good German Riesling.

Get cooking by clicking here.

Midday Entree: Orange Jupiter

The Music:

Symphony No 41 in C, K551 "Jupiter," by Wolfgang Amadeus Mozart
Boston Baroque, Martin Pearlman, conductor
Telarc 80624

The Recipe:

It's going to be hot one of these days, and when that day comes a refreshing pitcher of Orange Jupiters may be just the thing to take the edge off a sweltering afternoon.

Get the details by clicking here.

Midday Entree: German Lentil Soup

The Music:

Sextet for Strings, Op 36, by Johannes Brahms
Alberni String Quartet & Friends
CRD 3346

The Recipe:

As you'll see when you click here for the recipe, there's a lot more to this than just some broth and a few lentils. It gets cold in northern Germany, just like it does here, and winter soups are expected to be hearty, just like this (even if technically it's still Spring).

Guten appetit, and thanks for listening.

Midday Entree: Viennese Sacher Torte

The Music:

Piano Concerto No. 1 in C, Op. 15, by Ludwig van Beethoven
Alfred Brendel, piano; Chicago Symphony Orchestra, James Levine, conductor
Philips 456 045

The Recipe:

You can gain a pound just by looking at the picture, but what an indulgently decadent way to go!

According to The Worldwide Gourmet:

"The history of the world-famous Sacher Torte dates back to 1832, when the still omnipotent 'Coachman of Europe,' Wenzel Clemens Prince Metternich, gave the order to create a particularly delicious dessert for his pampered aristocratic guests. 'And don't disgrace me tonight!' he told sixteen-year-old apprentice Franz Sacher, who created this delicacy while covering for the chef who was on his sickbed. His efforts proved a huge success: the beginning of what is perhaps the world’s most famous cake."

Unlike Franz Sacher, you don't have to tackle this task from scratch. You can get all the info to make your own version just by clicking here.

Midday Entree: Peach Pie Surprise

The Music:

Enigma Variations, Op 36, by Sir Edward Elgar
London Symphony Orchestra, Pierre Monteux, conductor
London 452 303

The Recipe:

What's the surprise ingredient? That's a picture of it to the right. One plucky baker had great success with this recipe:

"I used this for a bake off at our Farmers Market and nobody could guess what the surprise was, but I won 1st place, so guess I fooled everyone."

Give up? The enigmatic ingredient is three tablespoons of red cinnamon candies. Hey, give it a try; it sure beats "mystery meat."

Get all the particulars by clicking here.

Midday Entree: Florida Seafood Casserole

The Music:

Florida Suite, by Frederick Delius
Orchestra of Welsh National Opera, Sir Charles Mackerras, conductor
Decca 289460290

The Recipe:

Florida Seafood Festival Casserole, which comes to us from FL-seafood.com. Start with some fresh scallops, some shrimp, a little sherry, various seasonings and such, bake to order and get your fork ready. See the details by clicking here.

Bon appetit and thanks for listening.