COURTESY PHOTO | The legendary Freddy Cole performs as part of JazzFest at the Dory.
THIRD ANNUAL JAZZFEST
The third annual Shelter Island JazzFest kicks off on Saturday, July 23, with Joe Lauro and the HooDoo Loungers performing a 6 p.m. concert in the gazebo at Volunteer Park on Bridge Street. Admission is by donation and benefits the Shelter Island Ambulance Foundation. Bluesman Jake Lear follows the Loungers with a performance on the Dory deck at 9:30 p.m. (more…)
THURSDAY, JULY 21
Song Swap, 6:30 to 8 p.m., Volunteer Park Gazebo, Bridge Street. Bring a chair, instrument of choice or just your voice and a song to share. Thursdays in July. (more…)
JON BURKE PHOTO | Ten Strings and a Goat Skin, from left, Rowen Gallant, Caleb Gallant and Jesse Périard.
Islands tend to be great places for creating musicians. Especially isolated islands where long traditions and even longer winters feed the creative energy.
Making music on an island is something fiddle player and singer Rowen Gallant, 22, knows quite a bit about. Collectively, he, his brother Caleb, 20, and friend Jesse Périard, 22, are Ten Strings and a Goatskin, a bilingual three-piece band hailing from Prince Edward Island in the Canadian Maritimes. (more…)
BRYAN DOWNEY PHOTO | Joe Lauro, with bass, and his HooDoo Loungers
Joe Lauro is a man inspired by music. He’s also driven to share it with others.
Before selling his Shelter Island home and moving to Sag Harbor a few years back, Mr. Lauro frequently hosted live music events in the barn on the property where he lived for 15 years.
“I lived up the road from the Dory on Route 114 in a New Orleans style plantation house,” explained Mr. Lauro in a recent phone interview. “Behind that was the ‘Pleasure Lounge’ — a 19th century barn we converted into a juke joint. (more…)
North Fork culinary icon John Ross has been a professional chef since 1965. He was an early advocate of the farm to table movement at his Ross’ North Fork Restaurant in Southold, which he owned for 27 years. In fact, he didn’t have a freezer in his restaurant and ignored the trend toward convenience food. He baked his own bread from scratch and made all stuffed pastas in-house. (more…)