Peter's music has been heard on hundreds of radio stations and has been on SiriusXM rotation for over a decade. As a multi-award winning artist, Peter's music has also topped Billboard's Classical and Crossover charts.
For Captain Beefheart, a maverick-artist-musician, who was not just a complicated man but highly demanding and by most accounts very difficult to deal with. It was appropriate that Beefheart's Magic Band was to prominently feature a bassist as accomplished, bold and adventurous as Mark Boston, a.k.a Rockette Morton.
Born on July 14, 1949, Mark began life in the small town of Salem, Illinois before his family moved out to Lancaster, California when he was 13. With a bassist and steel player for a father, Mark gained a great appreciation for country and bluegrass along with the R&B and rock’n’roll that was on the rise. Within a year of the Boston clan moving out to Lancaster, Mark befriended a young guitarist by the name of Bill Harkleroad.
At a time when the bass guitar was seen as the dummy’s instrument, Mark left quite an impression on Bill with his talent and equipment, leading to the two joining forces to form BC And The Cavemen. With Mark’s mother sewing some outfits for them, the band developed a decent reputation, and the two would also play in a band with Jeff Cotton and John French known as Blues In A Bottle. And then a local hero came calling. Or perhaps screaming and howling!
In that same Lancaster scene, Captain Beefheart And His Magic Band were making a big splash as a top flight blues rock outfit, with 'Safe As Milk' having made a strong impression and 'Strictly Personal' being a strong record as well. But even with a sound that was speaking to people, one that perhaps would have been a more pragmatic one as far as a career goes, Don Van Vliet just wasn’t meant for conventional norms.
The Captain had all these ideas, ideas far too out for many, including early members. He needed new musicians, younger and more impressionable ones that wouldn’t object to his ideas. Already having John and Jeff in the band, now 'Drumbo' and Antennae Jimmy Semens, he then recruited Bill, dubbed Zoot Horn Rollo. And on bass, he found Mark Boston, who took the name Rockette Morton due to his love of outer space. And the classic Magic Band was born.
Trout Mask Replica (TMR) wasn’t an easy album to make. Yet even with all the bizarre ideas and the difficulty in preparing those ideas into music, Mark was a total champ through it all. The Beefheart sound is one of great dichotomy, and Mark can capture all of it. He’s so tight and precise, and yet there’s this raw grit and dirt. He’s highly intelligent and sophisticated in his playing, and yet there remains this childlike sense of wonder and curiosity.
He takes after all the great traditional American music, yet out into a whole other realm of time and space. The bass traditionally serves the role of grounding the harmony while locking in with the drums to provide a foundation, yet Mark’s playing often serves as another melody line in the music. In a lot of ways, he’s like a third guitarist that just happens to be playing bass.
The TMR on its own is a legacy few can compete with, and yet Mark contributed to more classic records like "Lick My Decals Off, Baby", "The Spotlight Kid", and "Clear Spot". There on Decals, you get the equivalent of Godfather II. With Mother Art Tripp on marimba and drums rather Jeff on guitar, you get an album that captures a great deal of TMR's brilliance while being brilliant in its own unique way.
Then you get to 'The Spotlight Kid', with bass godliness on cuts like “When It Blows Its Stack”, resulting in a bass solo that often opened shows, yet Mark proves himself just as talented on traditional in-the-pocket styles as demonstrated on cuts like “I’m Gonna Booglarize You Baby”. And that thing about bassists being failed guitarists? In the 'Clear Spot', with Mark taking guitar and the rhythm section now being a mini Mothers reunion of Art and Roy Estrada, yet nobody missed a beat. Throughout the record, Bill and Mark’s kinship really shines, their weaving right there with what Bill and Jeff had done, or what was done with Alex St Clair early on.
Of course, dealing with Don was quite a task of its own, so it’s inevitable that Mark and the others would all end up departing by 1974. He and Bill soon formed a group of their own called Mallard. For two albums, the first with Art and having some writing help from John French 'Drumbo', Mallard showed itself a pretty decent blues rock outfit. And giving that it was Mark who finally had a chance to create something that was truly his own rather than helping some achieve their vision, it’s understandably the work that he takes pride in. And over time, he’d end up making a solo record and create some cool artwork of his own, as well as performing with 'Drumbo' in the reformed Magic Band, allowing the music to live and breathe on stage again.
If you’re a Beefheart fan, how can you not love Rockette Morton? Not only a uniquely talented bass player but such a great stage presence full of joy, along with a lovably quirky personality and such a sweet guy. Easily one of my favorites from Magic Band members, you can’t help but smile when thinking about Mark. He’s been through some rough weather, including his health scares, and yet he’s still the same Mark we’ve known and loved all the years.
Happy birthday Mark! Thank you for all you have given us and look forward to more.
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Patrick Moore is a freehand drawing artist and freelance music writer.
Sanjeev Kapoor’s Khazana restautant in Brampton brings rare dishes to Canada
By admin 14 Oct 2020
Khazana Brampton: Indian celebrity chef Sanjeev Kapoor’s first restautant in North America brings rare dishes to Canadians
By Shruti Ganapathy
BRAMPTON: As Sanjeev Kapoor’s Khazana gears for its grand launch in Canada, the Indian celebrity chef, the celebrity chef Sanjeev Kapoor is all set to visit Toronto for the formal inauguration of the first restaurant in Brampton, his first in North America.
Located at 9121 Airport Road in Brampton, Khazana has been brought to Canada by Shailesh Gangwani who also is the co-owner of the restaurant.
With many popular Indian recipes such as Saag Paneer, Butter Chicken and Samosas already popular among Canadian homes, there is still a wide unexplored variety of Indian food that is waiting to be discovered in the diverse Canadian market, says Gangwani.
The treasure trove of spices brought by Khanaza Brampton will enhance the dining experience of Indian cuisine still lacking in the Canadian hospitality industry, according to hm.
[caption id="attachment_86920" align="alignnone" width="640"] Khazana Brampton co-owner Shailesh Gangwani[/caption]
"I had always wanted to enter the restaurant business, envisioning a luxurious experience of Indian fine dining, which was absent from the Canadian landscape. Hence, partnering with Chef Sanjeev Kapoor was an obvious choice with the skill and knowledge he brought to the forefront. He has been in the industry for 35 years, been an industry leader for years and the celebrity chef has over 140 cookbooks to his credit, more than 80 restaurants across the globe. This was the time to bring his flavours to an extremely welcoming market. He is the god of Indian cuisine and his expertise is unmatched," says Gangwani.
As its name aptly says, Khazana Brampton will offer rare Shaam Savera, Puran Singh da Tariwala Murgh, Tandoori Aaloo Nazakat, Bhati Ka Murgh Boti Kebab and Pakhtooni Burra to the Canadians.
Gangwani says, "Back in India, I often used to dine in Sanjeev Kapoor’s restaurant in Ludhiana and Delhi and each time it was a great experience. Going to a restaurant and eating out should be a treat to all the senses. Eyes see. Nose smells. Tongue tastes.
"Sanjeev Kapoor’s food is exactly like a Rolls Royce car or a Parker pen, engineered to perfection, where the food is independent of the cook. It doesn’t matter who makes the food or which part of the world it is made in, it will be made with precision, dedication and excellence every time.
"I wanted to introduce the connoisseurs of Indian food that can be savoured and enjoyed by all, through a variety of dishes working in concert with a luxurious ambiance to truly represent authentic Indian fine dine experience.”
Gangwani credits his entrepreneurial spirit to his father. “My father started a readymade menswear business in 1966, when the majority population in India used to get their clothes stitched. I took over my family business in 1992 and subsequently changed to structured franchises. Over time, we have helped a lot of international brands establish themselves in Indian market through the franchise model – be it cars, watches, accessories or clothing, and now I felt it was time to bring a good Indian brand of the hospitality sector and establish it in North American market.”
According to Gangwani, “Change was needed then, and as history repeats itself, it is needed even today in the form of chef Sanjeev Kapoor’s Khazana. The treasure is here for you to explore.”
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