The first time I heard this song was on the 2013 Crossroads Guitar Festival DVD, performed at Madison Square Garden. I would recommend picking up his latest CD, Gary Clark, Jr. LIVE at Bull Moose Records in Portsmouth, NH. Gary is playing the Hampton Beach Casino Ballroom on July 1st, 2015 – Matt Becker Portsmouth, NH
Great Bay Corvette Club – Event today at Foster’s in York, ME. Over 200 Corvettes showed up at the rally in Old Orchard Beach, ME, including members from Great Bay Corvette Club. After that event, 25 cars completed the trip for an old fashioned lobster and clambake at Foster’s in York, ME. The food was outstanding and the company even better. A very special thanks go out to Steve Prefontaine and his staff who organized the event. For more information about Great Bay Corvette Club, please visit our site, www.greatbaycorvetteclub.org . We’re a club created for any Corvette owner who is looking to have fun, be low key and enjoys giving back to the community. This year, the non-profit that we are supporting is New Hampshire Food Bank. For more lobster ideas, please look at the Matt’s Food and Recipes under the Menu tab – Matt Becker Morgan Stanley
The Things I Used To Do – Kennedy Center Honors Buddy Guy. The Things I Used To Do, written by Guitar Slim in 1953, made famous by Stevie Ray Vaughan, Muddy Waters, Jimi Hendrix, Freddie King, Chuck Berry, Buddy Guy , John Mayer and many more. This happens to be one of my favorite songs that SRV performed. It was released on his 1984 album, Couldn’t Stand the Weather. – Matthew Becker
Our completed pilot episode takes us to Banff National Park, a World Unesco Heritage Site and one of the most beautiful places on Earth! Matt and Rich’s adventure includes; fishing for invasive trout species in Kananaskis Country, foraging for wild mushrooms near Canmore and then heading to the Banff Farmers Market for locally grown sustainable ingredients.
The acquired components are then paired with a local beverage thanks to the guidance of Socrates, the resident proprietor of Banff Avenue Brewing Company. With ingredients gathered and and a frosty brew in hand, guest Chef Lonnie, from the Canmore Bear and Bison Inn, makes his way to Matt & Rich’s beautiful riverside campsite.
At the site, Matt, Rich and Lonnie work hard to masterfully prepare a gourmet feast, with only a camp stove and a campfire to cook on! Along the way, viewers will learn the challenges that surround invasive species, the complexity of fungi’s role in the environment, how sustainability should guide our food choices and the variables involved in brewing a damn good beer!
Each episode will contain the following elements:
Introduction and announcement of ingredients
Local chef challenge
Main ingredient must be foraged, fished or hunted
Secondary ingredients must be obtained as locally as possible
Ingredients must be carefully paired with a local brew, wine or distilled spirit
The chef, with the help of the Rogues, must prepare a meal at their unique location serving it to a few honored guests which may include a celebrity
Thank you to Carla Snow and Nicole McShane for preparing diner for our event. Matthew Becker of Morgan Stanley was proud to invite guests to this event at Stonewall Kitchen. The menu of the evening was three courses, starting with Ceviche of Sea Scallops with Fresh Artichokes, paired with Chateau Miraval Cotes De Provence Rose, France. The wine has delicate aromas of white fruits, just picked strawberries and floral notes. It has a refreshing acidity, thaks to the altitude of the vineyards, and a long round finish. The second course was Julia’s Steak Diane, Duchess Potatoes and Saute’ed Cherry Tomatoes with Garlic Butter and Herbs over Wilted Spinach. This main course was paired with Stark-Conde Syrah, Stellenbosch, South Africa. This wine is un-fined and unfiltered, so the rich fruit flavors shine right through; it has a big raspberry, and mocha aromas and flavors leading to the bright finish. The dessert was a Chocolate Mousse Cake, Macerated Raspberries and Mascarpone Whipped Cream! This course was paired with a Brachetto D’Acgui, Vigne Rosa Regale, Italy. This wine was perfect with the Chocolate Mousse Cake, very red and sweet, sparkling, from Brachetto grapes grown in Castello Banfi’s thirty acre La Rosa vineyard, with strawberry and blueberry flavors. Matthew Becker
Matthew Becker – A hit with the guys…. Shuck the oyster, drain the juice, add vodka, cream cheese and caviar and enjoy! Summer seafood idea by Paul McStowe. Portsmouth, NH
Below the Russian Oysters are simple Oysters on the Grill! Put your grill on medium, take your biggest oysters, place cup side down and cook for 2 -3 minutes (depending on your grill). If they don’t pop open, don’t eat them. Serve with your favorite oyster toppings – lemon, horseradish, hot sauce. The oysters will have a nice smokey taste to them! Matthew Becker – Portsmouth, NH