Get your tickets from Pasta Jay’s in Boulder, and in Lone Tree.

See you there for a good time and a good cause.

http://coloradomusichalloffame.org

Two Colorado legends, Barry Fey of Family Dog fame and the Denver Folklore Center’s Harry Tuft, will be recognized and inducted by the Colorado Music Hall of Fame in a very special dinner on Sunday, Feb. 12, 2012 at 3:00 p.m. at the Dal Ward Athletic Center (on the north end of Folsom Field on the CU Boulder campus).

According to CMHOF chairman Chuck Morris, “This induction will be a night to remember, with Fey introduced by celebrity veterinarian and comedian Dr. Kevin Fitzgerald, and Hot Rize member and etown founder Nick Forster welcoming Tuft.” The gala will also include entertainment and a historical array of exhibits and archival photographs to be relocated to the CMHOF’s home at 1stBank Center in Broomfield.

Seating for this event is limited. Tickets are now on sale at selected outlet locations, including Pasta Jay’s in Boulder and Lone Tree, Twist and Shout, and the Denver Folklore Center. Premium “gold circle” tickets are priced at $175, which will include a delectable meal and beverages courtesy of Pasta Jay’s along with an autographed copy of Fey’s new book “Backstage Past,” a copy of Tuft’s latest CD “Treasures Untold,” a pair of tickets to a 2012 CU football game and two 1stBank Center shows (subject to availability). General admission tickets to this historic evening are also available for $75 and will include the meal and beverages. A portion of  proceeds will go to the Colorado Music Hall of Fame, a non-profit organization that benefits the CU School of Music.

Barry Fey

Fresh from Chicago and a stint in the Marine Corps, 27-year-old Barry Fey began his extraordinary career as one of rock’s most prolific promoters by opening the Family Dog concert hall in 1967, debuting with Big Brother & the Holding Company fronted by singer Janis Joplin. In the short ten months of its existence, the venue gained national attention as did Fey’s knack for booking the right bands at the right time. With such acts on its stage as Jimi Hendrix, the Doors, Jefferson Airplane, and the Grateful Dead, the Family Dog established Denver as a “must-play” city attracting major talent for decades to come. Fey’s company Feyline Presents came into being soon thereafter, promoting top grossing tours for the Who and the Rolling Stones, and his “Summer of Stars” at Red Rocks Amphitheatre became his signature series. Fey also rescued classical music in Denver with the creation of the Colorado Symphony Orchestra, and his old-timers baseball games set the table for major league baseball in Denver.

 

Harry Tuft

It has been said that all acoustic musicians worth their salt have made the pilgrimage to Harry Tuft’s Denver Folklore Center to buy a guitar or soak up knowledge from the dean of Colorado’s folk scene. In 1960, Tuft traveled from his native Philadelphia to Colorado to ski, landing a jack-of-all-trades job at the Holy Cat in Georgetown.  He ran into Hal Neustaedter, the owner of the Exodus, Denver’s premier folk club, who suggested Tuft might want to start a Folklore Center in Denver, which he did in March of 1962. Tuft brought many folk artists to Colorado, including Joan Baez after her Red Rocks appearance with the Beatles at their Aug. 26, 1964 date. A multi-instrumentalist, Tuft formed Grubstake in 1972 and made several albums with his band mates Steve Abbott and Jack Stanesco; he has recorded as a solo artist as well.

Author, historian and  music lover, Joe Nick Pataski, from Austin, Texas, was working/researching a future project in the area, and stopped by Pasta Jay’s on his way back to the airport and Texas.

Joe Nick’s best-selling biographies offer a- well researched, well written and satisfying presentation of the  history of Texas,  through it’s music , about the development of Tejano/Tex-Mex music,  vibrant world of Texas Blues,  country music and the influence of Willie Nelson.

You can order his books from Amazon.

To keep in touch with Joe Nick, other writing projects, speaking engagements, radio shows, Texas football, boots and barbeque, and so much more, visit his website at www.JoeNickP.com.

Spaghetti Eddie Radatz sets the table.

The food was delicious!

Dear Folks:

Yesterday my family had lunch with Loy Dickinson, a WWII war hero and POW, his wife Karol and sister-in-law Judi at Pasta Jay’s in Lone Tree. Loy was an aviator on a B17 bomber that was shot down over southern Czechoslovakia on Aug 29th, 1944. My great Uncle, Joe Owsianik, was a gunner on that plane. Both Loy and Joe parachuted to safety only to be captured by the Nazi’s. Both spent the rest of the war in Nazi prison camps until they were liberated in May 1945. The entire 20th squadron of the 2nd Bombardment Group were shot down that day in a small area near the town of Slavicin. 40 airmen died, 46 were captured, and 4 escaped. The story is chronicled in the book “Mighty By Sacrifice”.

Loy and his wife now live in Parker, CO.

Nicole, Meghan and the rest of the Lone Tree crew treated us like royalty. The restaurant was very clean, the service was great, and the food was fantastic.

Thanks,
Mike Colucci

Shhh, don’t tell her dad. I don’t think he knows.

Eddie Radatz and his boys celebrate the win.

Colorado Music Hall of Fame Fundraising Dinner at Pasta Jay’s from Colorado Music Hall of Fame on Vimeo.

NY Times Style Magazine
Winter Travel Edition 2011

Food

Heidi Mount’s family’s favorite restaurant in Moab is Pasta Jay’s (4 South Main Street; 435-259-2900), which has huge salads and Italian-y entrees, perfect for carb loading before a day of hiking, biking, rafting or most likely all the activities available.

It was a misty May morning near Moab, Utah, and I was marveling at a rock: Fisher Towers, to be exact, an enormous hunk of rosy sandstone eroded over the centuries to resemble the fortress of a hermetic medieval wizard who happened to settle in southern Utah. I had pitched a tent in a campground ($12 a night) in the valley below with an outdoorsy friend. We slept next to the Colorado River. There was an outhouse, a Dumpster and a fire pit.

What had led me to this holiday? Perhaps it was Edward Abbey’s “Desert Solitaire: A Season in the Wilderness,” his 1968 account of being a park ranger in nearby Arches National Park, which chronicles the seasons he spent patrolling vast expanses of rock and shrub and having passive-aggressive dealings with various critters. Perhaps it was the idea of turning “luxury” on its head: I would wear only Tevas (purchased on Moab’s main street) and worn-out clothes with wicking; the chic local boutique would sell rocks; there would be no shower. Yet what wind and rain had conspired to create over the centuries — crazily beautiful friezes, surreal statuary, squint-and-you-could-be-in-the-Valley-of-the-Gods enormities, and arches galore — would make for a holiday of unreal privilege and glamour. For $12 a night.

And so it was. For two days we hiked through the Fiery Furnace (a reserve-early, permit-only rock maze/metropolis) and Canyonlands with its imposing Needles. Everywhere, everywhere, were jaw-dropping rocks: rocks that looked like wooden shoes, Knights of the Round Table, depressed nymphs, Babar and family. The scale and beauty of the landscape of southern Utah is so astonishing as to be almost oppressive, the way Renaissance paintings become too much to bear when visiting Florence. One seeks shelter after a time. We ate massive plates of eggs and pancakes at the Jailhouse Cafe, a carnation pink, picket-fenced, morning…

Read rest of article, and model Heidi Mount’s recommendations at New York Times Magazine.

Paula Nelson and her band Landis Armstrong, Kevin Lance and Allen Hill stop by Pasta Jay’s for lunch during their Colorado tour.

This band is great. To find out when they will be back in Colorado:
www.PaulaNelsonBand.com.

Heisman Trophy Winner Rashaan Salaam was at Pasta Jay’s after the Oregon game, last Friday night.

In 1994, Salaam joined fellow Heisman Trophy winners: Marcus Allen, Mike Rozier and Barry Sanders as the only Division I players to gain more than 2,000 rushing yards in a season. Some of Salaam’s accomplishments include rushing for 165 yards against Michigan in Michigan Stadium before in action. The following week, against the Texas Longhorns, Salaam ran for 312 yards. Salaam led the Buffaloes to an 11-1 season, which was capped by a three-touchdown performance in the 1995 Fiesta Bowl victory over Notre Dame, 41-24.

Always humble and never egotistical, Salaam would always acknowledge the importance of his teammates, especially his offensive line. “Without my offensive lineman,” he says, “I would not have been honored with the greatest award in amateur athletics.” As a junior, Salaam was a unanimous All-America selection and led the nation in rushing (186.8 yards per game). Salaam was selected by the Chicago Bears in the first round of the 1995 NFL draft with the 21st overall pick.

 

Josie celebrated her birthday at the CU/Oregon game on Saturday. Actually, she celebrated all weekend with a party at Pasta Jay’s Friday night, and a sleepover at a friends, and then again on Saturday.

photo by:  Josephina Elowsky

A Nebraska player chooses his meal from various options at the training table.

http://online.wsj.com
by Kevin Clark

This season, dozens of top college-football teams are making the same expensive bet on one aspect of football that old coaches from the leather-helmet days never gave much thought to: sushi rolls, crab legs and hand-blended smoothies.

As college programs struggle to maintain their dominance in the face of increasing parity, the issue of how much the players eat during the season—and what they’re eating—has been elevated from a running joke to a serious matter that includes teams of chefs, dietitians and volunteers, and that’s becoming part of the way some teams prepare for games.

At Washington, four full-time chefs cook meals for the school’s athletes year-round, including the occasional feast of New York strip. Nebraska says it devotes around $1 million a year to feeding scholarship athletes—a process that starts with a breakfast spread at its training facility every morning at 5. As part of its beefed-up nutrition plan, Alabama says it instructs flight attendants on long trips to ply the players with Gatorade.

Before it takes on Stanford in November, Oregon says it will prepare for that team’s punishing running attack by trying to bulk up its defensive linemen. On the menu: chicken-noodle soup and grilled-cheese sandwiches.

Florida, which started its program in 2003, may have taken the idea the furthest of all: It spends $58,000 each year just on pre- and post-practice snacks for the football team. Florida also provides five types of smoothies on demand and employs two full-time dietitians, a pair of interns and up to a dozen volunteers, with some staffers texting the players to remind them to eat lunch. To make sure they know what to buy, the school’s diet specialists take players on guided informational tours of the grocery store.

“It’s the last remaining edge,” said Chelsea Zenner, one of Florida’s nutritionists. “Every team at the top has a coach who deserves to be there and every team has great weight rooms and strength programs. The last edge is nutrition.”

NCAA rules restrict players to just one athlete-exclusive meal a day while campus dining halls are open. In the interim, all they’re allowed to do, besides provide fluids, is to offer fruit, nuts and bagels at any time.

READ REST OF ARTICLE —-> (more…)