Bassist Preston Hubbard, RI Blues legend, will be playing at Lupo’s Heartbreak Hotel on December 11th.
by Christopher Annino
For one night only, some of the members from “Roomful of Blues” will gather with other Blues legends for a historical musical event on December 11th at Lupo’s Heartbreak Hotel. The event will feature RI Blues legends guitarist Duke Robillard, pianist Al Copley, horn players Greg Piccolo and Doug James, bassist Preston Hubbard, trombonist Carl Querfurth and percussionist Mark Teixeira.
Inspired by blues legends T-bone Walker, Charlie Patton and Big Joe Turner, “The Roomful of Blues” was founded in 1967 by Al and Duke. Duke recorded 20 solo albums and toured the world with both his own band and as Jimmie Vaughan’s replacement for the “Fabulous Thunderbirds.” Recently, he worked with Tom Waits. Al Copley performed and recorded with Lou Rawls, “The Fabulous Thunderbirds,” Stevie Ray Vaughan, Ruth Brown, and opened for Eric Clapton.
“This is going to be such a wonderful event. There were a lot of memories over at Lupos’s with us as a band. I remember when we performed with Stevie Ray Vaughn and the ‘Fabulous Thunderbirds’ when they were in Providence. After the gig we went to Lupo’s to jam. Lupo’s and “The Knickerbocker Club,” Westerly, were the two places that really supported us in the beginning,” said horn player Douglas James. Fellow horn player Greg Piccolo added, “We played during the summer and everything was the same, nothing had to be adjusted. One of the most memorable times that I had with the band was when we got to play with Big Joe Turner. I hope we can do this more often I really enjoy it.”
(l-r) Western New England College students Megan McNatt, Oakdale, and Justin Walz, Groton, were selected for inclusion in the 2009-2010 edition of “Who’s Who Among Students in American Universities and Colleges.” A total of 32 students from Western New England College were selected as national outstanding campus leaders. The College’s nominating committee and editors of the annual directory have included Megan and Justin based on academic achievement, service to the community, leadership in extracurricular activities, and potential for continued success.
Lisa Konicki, Executive Director, Greater Westerly-Pawcatuck Area Chamber of Commerce, was elected President of the New England Association of Chamber of Commerce Executives.
Lisa Konicki, Executive Director, Greater Westerly-Pawcatuck Area Chamber of Commerce, is elected President of the New England Association of Chamber of Commerce Executives (NEACCE) at their annual conference last month. Lisa serves on the Board of Directors for the past six years and previously served as Vice President, Membership Directory Chair, and Conference Chair for 2008-2009. Her one year term as President runs through October 2010.
“I am honored to have been selected by my peers to lead this organization,” said Lisa. “NEACCE provides the conduit for Chamber professionals to learn from fellow Chamber leaders from throughout New England. Networking, sharing best practices, exchanging fundraising ideas, brainstorming membership strategies, and developing valuable member programs are all part of the NEACCE experience. I’ve been on the Board for six years now and have really gained a lot from the information exchange and professional development opportunities. I intend to focus on tangible tactics and programs that help chambers throughout New England thrive in the months and years to come.”
NEACCE is a membership organization that is made up of over 120 Chamber of Commerce Presidents and Executive Directors from RI, CT, MA, NH and Maine. The group provides a forum for Chamber professionals to share ideas, network with one another, problem solve, learn best practices, become aware of job opportunities and more. The organization’s website is www.neacce.org.
Brie with Caramelized Onions (Serves 6) 5-oz. wheel Brie cheese 1 onion, chopped 2 T. butter ½ c. brown sugar, packed ½ c. sweetened dried cranberries 2 T. balsamic vinegar 1/4 c. pistachio nuts, chopped assorted crackers Slice top off cheese. Place cheese in a greased 9” pie plate; bake at 350 degrees for 10 minutes. Remove from oven; set aside. In a saucepan, over medium heat, sauté onion in butter until tender, about 5 minutes. Add brown sugar, berries and vinegar. Cook until mixture caramelizes and thickens, about 5 minutes. Spoon mixture over cheese; sprinkle with pistachios. Serve warm with crackers.
Whether you’re planning a festive celebration for friends or just looking for new dinnertime ideas, you’ll want to check out the new cookbook, 101 Christmas Recipes. With over 100 recipes in full-color photos, it’s a great way to start your holiday season. Kathleen Richter-Niedbala, Pawcatuck, is one of those people whose original recipe, Brie with Caramelized Onions, was published in 101 Christmas Recipes.
Gooseberry Patch invites customers to share their tried & true family recipes for possible publication in the company’s community-style cookbooks at www.gooseberrypatch.com. Each recipe tells a special story with ingredients and family memories. Those who submit recipes are located all across the country and each has a heartwarming story to tell.
Brie with Caramelized Onions
(Serves 6)
5-oz. wheel Brie cheese
1 onion, chopped
2 T. butter
½ c. brown sugar, packed
½ c. sweetened dried cranberries
2 T. balsamic vinegar
1/4 c. pistachio nuts, chopped
assorted crackers
Slice top off cheese. Place cheese in a greased 9” pie plate; bake at 350 degrees for 10 minutes. Remove from oven; set aside. In a saucepan, over medium heat, sauté onion in butter until tender, about 5 minutes. Add brown sugar, berries and vinegar. Cook until mixture caramelizes and thickens, about 5 minutes. Spoon mixture over cheese; sprinkle with pistachios. Serve warm with crackers.
