Wednesday, March 25, 2009

Bradford's culinary prowess featured in Post article

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.

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