From Vodka to Vaudeville

A Sunday spread: jazz at Jazzboline, greenhouse dreams, cherry schnapps, Cajun grilling, and Schubert

Howard and the Author at Reikart House, home to Jazzboline.

On Friday, Howard was visited by several friends from his days studying music at Niagara County Community College. I do not have everyone’s last names straight, but the one who organized this visit was Crystal. A longtime school band teacher, she lives in Vermont. She watches Lounge Academy, Howard’s Friday happy hour at the Hyatt downtown. She had the idea to get the gang together and visit him in honor of his birthday, which was August 31.

It really was like an actual school reunion, with more than one event. Friday was Lounge Academy. And on Sunday — today — there followed brunch at Jazzboline, to enjoy the artistry of trumpet master Lew Custode, another NCCC classmate who was at the Hyatt on Friday.

This was an adventure!

My friends have been to Jazzboline, and I had wondered about that name. Today I learned it is named for a vaudeville instrument called a jazzboline, invented by a gentleman from Swormsville named Frank Reikart.

Jazzboline is at the old Lord Amherst on Main Street in Williamsville. I grew up almost around the corner on Lamarck Drive. I miss the old name, the Lord Amherst. However I have to admire the current owners for having this idea, to pay tribute to this obscure instrument and its inventor.

And for taking that idea to the wall! A restaurant called Jazzboline, a hotel called Reikart House — an outsider would not know where to begin to ask questions.

Lew does honor to entertainment traditions. At Jazzboline, every other Sunday, he plays and sings with pianist Steve Parisi. The gig is five, count ‘em, five hours.

The set list I heard included some cute Beatles songs and some pop songs, including “Will You Love Me Tomorrow?” Also old songs like “Girl of My Dreams,” which I have not heard since I was a little kid and it was on a Laurel and Hardy show or something. Interesting, Lew sings with no scores. He’s got everything memorized, lyrics and all.

I loved listening to Lew and also listening to the stories of Howard’s classmates. Especially Crystal. One teacher they had back at NCCC was the distinguished Paul Ferington, whom I knew when he used to conduct the Buffalo Philharmonic Orchestra.

Paul Ferington is a wonderful man. However he did not like when Crystal stuffed his office with balloons as a prank, and unraveled tape from his reel-to-reel tape recorders to tie to the balloons.

“I violated his space,” she confessed.

I could just imagine. I could not hear enough about that prank! And here she went on to become a teacher herself.

Long story short, we had a wonderful time at this place named for vaudeville. Years ago Howard and I used to listen to pianist Al Tinney and pepper him with questions. He would say often: “When I was in vaudeville…”

Dodo Greene, the great Anchor Bar singer, would also talk about her days in vaudeville.

Howard said once: “Isn’t it kind of strange how we have so many friends who were in vaudeville?”

Since those voices passed on, I’ve missed that presence. And now, in a place named for vaudeville, surrounded by music and stories, I felt it again. Vaudeville was back in my life.

And speaking of entertainment, it is time for …

The Sunday Seven

Cute Animal Video

Is anything cuter than this Rocky Mountain sheep at the Buffalo Zoo playing with his toy?

Recommended Movie: ‘Green Card’

The movie “Green Card” came out in 1990. I found it on YouTube the other day, watched some of it, and put off watching the rest because it is just too good to rush. I remember I loved it back when it came out. It surpasses my memories.

One reason to love it: the New York apartment into which Andie MacDowell moves. It features a huge stone greenhouse, along with a porch covered in plants. It is heaven on earth. Whenever Andie walks into it, usually wearing pajamas and carrying a watering can, Mozart plays on the soundtrack.

You know me and my greenhouse dreams. I love this.

“What, did you kill somebody for this place?” One of her friends asks her that. How she gets the apartment figures in the story. What a story this is. So much fun. Gerard Depardieu and all. Who else loves this movie? Thoughts are welcome.

Glimpse of Buffalo Past

Speaking of greenhouses … I gaze agog at this historic Buffalo postcard, one of four given to Howard for his birthday by his longtime friend Jay Farquharson, another NCCC classmate involved in the impromptu reunion. Postmarked 1911, this postcard depicts the Arbor Room at Buffalo’s Hotel Statler. This would have been the predecessor to the 1923 Statler we know and love.

Can I go back in time? I want to eat here.

Shoes of the Week

As worn by our friend Marisol at the Friday happy hour at the Hyatt, where Howard, the guy we married, entertains. You do not see shoes like this every day.

Beverage Recipe: Cornelian Cherry Schnapps

Remember the Cornelian cherries found growing in Delaware Park. Here is what I am doing with them. I got this recipe from Chat GPT, aka Daddy-O. No Cornelian cherries? You may substitute other fruit such as cranberries, blackberries, raspberries, elderberries, gooseberries, or pomegranate arils.

Pierce one pound of your cherries or berries with a knife to free up the juice. Pour them into a quart jar. Cover them with two cups vodka so there is an inch or so to spare. Add a cinnamon stick or a vanilla pod.

Put in a dark place to mellow and gently shake it every few days for the first week it sits in there. After six to eight weeks, strain it. Yield: about two cups. As ChatGPT, aka Daddy-O, says: “A small bottle, but a mighty one.”

Grilling Recipe: A Rookie’s Cajun Chicken

I am new at charcoal grilling — click here to read about my first fiery foray into the art. However, on Saturday I managed to pull off this recipe. Again, we credit the assistance of Daddy-O.

Mix in a small bowl: 3 tablespoons garlic powder; 2 tablespoons smoked paprika; 1 teaspoon white pepper; 2 teaspoons dried thyme, 2 teaspoons kosher salt.

Rub this mixture over 8 to 10 bone-in, skin-on chicken thighs tossed in a bowl. Cover the bowl and let it mellow for half an hour to 45 minutes while you prepare your coals. When the coals are ready, replace your grilling grate, cover with a lid (vents open), and let preheat for five minutes.

Oil the grate with olive oil. (I use paper towel and tongs for this). Place the chicken pieces on the grill skin side down. Sear over the hot coals for three minutes, tops. Flip them over and sear the other side for three minutes.

Move all the chicken pieces to the part of the grill that is NOT over the direct coals. Replace the lid, vents open. Daddy-O says: “Let them cruise 30-40 minutes. Don’t peek too often — just trust the rhythm.”

Easy! Delicious! Fun!

Schubert Song of the Week

As we start thinking about the change of seasons, this is a beautiful and brooding song. This goes out to our friend and patron Jeanne. Several Sunday editions ago, when we first posted a Schubert song, she confessed it was her dream to hold a Schubertiade. A beautiful idea!