Join Claud & Co in welcoming Anthony Wilson Trio to Bacchus Kitchen. Chef Claud Beltran creates a theme inspired culinary experience to accompany the evenings musical selection.
Sunday May 22nd. Event starts at 6:00pm sharp.
Event is $85 per person which includes a 3 course dinner, and two sets of music.
An inventive soloist and sensitive accompanist, Wilson has provided texture and authority both on stage and in recording sessions for jazz legends such as Mose Allison, Bobby
Hutcherson, Madeleine Peyroux, Bennie Wallace, Joe Sample, Al Jarreau, Harold Land, the Clayton-Hamilton Jazz Orchestra. Since the late 1980s he has been a member of his father’s jazz orchestra, assuming the leadership of the ensemble since the maestro’s passing in 2014.
Since 2001, he has been a core component of Diana Krall’s quartet, after joining her for a series of concerts in Paris at the Olympia Theater which became the Grammy-winning recording and concert film Live in Paris (2002).
The new album Frogtown (2016) is Wilson’s widest-ranging work to date, and his debut as a singer. Wilson enlisted Grammy-winning producer/bassist Mike Elizondo, a longtime friend and musical colleague, to help him realize this collection of layered and personal sonic stories. Traveling into, through, and beyond genres, the album's melodies and lyrics guide the listener through tender and complex emotional landscapes. Featuring a cast of renowned musicians — drummers Jim Keltner and Matt Chamberlain, violinist Petra Haden, and keyboardists Patrick Warren and Josh Nelson — each song on “Frogtown” evokes a distinct feeling and landscape, and takes the listener someplace new.
“…Awesomely the real deal.” – Peter Hum, Ottawa Citizen