The Club Is Open: Guided By Voices At Cat's Cradle, 10-22-2010

Last Friday, I had the great opportunity to witness one of the greatest rock bands of all time, Guided By Voices, on stop 13 of their "Classic Lineup Tour".  This band , headed by frontman Robert Pollard, never really attained true commercial success, but even after being disbanded for over 7 years, still has a passionate fan base which is almost Grateful Dead-like in their maniacal devotion.  GBV was a prolific outfit, with over 1600 tracks in their arsenal.  Most of us in the club knew the words by heart to each of the jems in their 38 song, 2 hour, 3 encore set.

All of the boys in the "Classic Lineup" (Pollard, Guitarist Tobin Sprout, Guitarist Mitch Mitchell, Bassist Greg Demos and Drummer Kevin Fennel) are into their 50's now, but they rocked it and rocked it hard.  All of the trademarks of a classic GBV live show (Pollard Leg Kicks, Pollard Mike Swings, Bottle of Jose Cuervo, Bucket of Miller Lites) were in full effect, and I thought the performance was TIGHT.  

The Club Is Open.   Don't Stop Now, Bob.

 

White Paper Werewolves / Tractor Rape Chain

Hey Aardvark

Gold Heart Mountaintop Queen Directory / Echoes Myron

Quality of Armor / Don't Stop Now

 

 

 

 

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Tonight I Had One Of The Best Meals Of My Life (Thus Far)

I can honestly say that if the meal I had tonight at Restaurant ROSIN was not the best meal I have ever had in my life, it was definitely in my top 5.  This Michelin star rated restaurant, located in of all places, the small town of Dorsten Germany, totally blew my mind.  They have a unique format, wherein you you order however many courses you want, but they automatically have "intermissions" which they call "Schmackofatz" (Small Special Tastes) which are somewhat of an amuse bouche between each course. Rumor has it that Frank Rosin's grandmother used to roam the dining room in it's original incarnation (ROSIN is in the original building) and sample from her pot to each customer.   Every single item on the menu was creatively presented with surprising but delicious combinations of flavors (i.e. goose liver with rose water foam, scallop with vanilla peperonata, cocoa souffle with sea salt ice cream and candied olives)  and a very artistic approach. 

 

If you are ever anywhere near Essen or Dusseldorf, this one is worth the drive, trust me.   

 

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