(WATCH) Jersey Rock Video of the Week: Kenny Dubman “Kentucky Breeze”
New EP “Kentucky Breeze” Available Now!
Kenny Dubman’s latest EP “Kentucky Breeze” Is Available now on all streaming platforms. It’s features a mix of different styles, ranging from Country to Rock. Speaking of the new release, Kenny Dubman said:
“The new EP “Kentucky Breeze” is a collection of 6 songs, 4 of which are brand new. The title track is kind of an experimental departure for me, though it wasn’t intended to be so. I guess it’s a stroke of luck that it turned out to get the best response, by far, of any song I’ve written to date. I finally got to record a full band version of “She Falls Hard”, which I’ve been wanting to do for years, and it came it exceptionally well! Also included is the original version of “Ain’t Too Late For Memphis”, off my first record, in hopes that it’ll get a bit more traction this time around. I think listeners are really gonna dig this new collection.”
You can find “Kentucky Breeze” HERE.
The new EP will comes equipped with an ambitious music video roll-out. Almost every song on the release will get the video treatment. Speaking of the effort, Dubman said:
“There are 4 videos to accompany 4 of the six tracks on Kentucky Breeze. Listeners might recognize 2 of them…one is “Ain’t Too Late For Memphis” from my first album, and one is a full band version of “She Falls Hard” from my second record, which I’ve been wanting to do for years. It came out phenomenally well! My good buddy Matt O’ree helped round out the band for these video shoots.”
The Best Scallops On The Jersey Shore Can Be Found At These 7 Places
The Best Scallops On The Jersey Shore Can Be Found At These 7 Places.
Today is National Baked Scallop Day. Who has the freshest, tastiest scallops on the Jersey Shore? According to the locals, this list has some of the best.
I remember eating bay scallops for the first time when I was a kid. My Great Grandmother and my Aunt ordered Coquille Saint-Jacques at a seafood restaurant we were dining at for some family celebration. I may have been all of 8 or 9 at the time.
I recall the dish coming to the table all bubbling hot in a fancy white baking dish, complete with an elegant looking cloche. It looked so good, and to my child mind, very fancy schmancy.
I asked the ladies what it was, and they told me it was scallops in a creamy wine sauce topped with Gruyere cheese. Boy did that ring my bell!
I was given a taste by my grandmother and I instantly had to know how it was made. That’s how my little foodie mind worked and still works to this day. I needed to know the components of the dish so I could possibly recreate it at home.
I could eat scallops every day. I especially love seared sea scallops with pasta or risotto.
I’ve been behind the stove since I could walk. I cooked my first real meal for my family at 7 years old. It was a steak dinner with all the trimmings. Baked potatoes with lots of butter, frozen Seabrook farms boil in the bag creamed spinach, and A1 steak sauce. Sorry, we didn’t know anything about Peter Luger’s all those years ago.
My grandmother gave me the money to buy all the food at the grocery store so I could serve my family their very first Robyn creation other than scrambled eggs.
Thanks to my mother, grandmothers, aunts, and assorted neighborhood grandmothers and aunts for giving me the love and guidance I needed to be confident in the kitchen.
