Jazz St. Louis executive director Gene Dobbs Bradford shared his recipe for Duck With Honey-Vinegar Sauce with the St. Louis Post-Dispatch for an article in today's paper, which also reveals certain previously obscure facts about Bradford's well-documented love for cooking and food.
For example, I certainly didn't know that, in his student days, the classically trained bassist-turned-arts administrator (and occasional blues harmonica player) worked as a cake decorator. For more such mouth-watering revelations, read the whole thing here.
The Free Jazz Collective Reviews
1 hour ago