Bluegrass and old time this Thursday 18 Dec!

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bonesaboutitband

Catherine Bowness and Alex Rubin are No Bones About It Band, from Boston, US. Bluegrass, old time and celtic inspired originals, mixed with traditional folk tunes and jazz.

Since Catherine picked up a banjo at the age of 12, she skillfully mastered the instrument to play her way to win award and grants (the Frank Winter memorial award at Auckland Folk Festival) and showcasing her technique at prestigious festivals. She was the first banjo player accepted to the New Zealand School of Music, receiving a Bachelor of Music in Jazz Performance. In 2013, BB was one of just sixteen young musicians selected to attend the Savannah Acoustic Music Seminar, studying with world-class artists such as Julian Lage, Mike Marshall and Darol Anger. Since re-locating to Boston last year she has kept busy recording, performing and teaching in and around Massachusetts. She is joined by Alex Rubin, who at the age 17, turned his interests from classical violin to bluegrass guitar, and has yet to reconsider.  As a high-school student in Boston, MA, he quickly formed a band, The Wooden Spoons, and recorded at Hi-n-Dry, the Cambridge recording studio founded by Morphine frontman Mark Sandman. Making use of the vibrant Boston bluegrass scene, Alex studied privately with Berklee professor John McGann as he completed his undergraduate studies at Cornell University in Ithaca, NY. He has since moved back to Boston, where he works as a performer and guitar teacher.

Support for No Bones About It Band is Josh Durning. At the tender age of 15, Josh is persevering with his passion and succeeding triumphantly, playing alongside accomplished local musicians and getting endorsed by overseas guitar accessories manufacturing companies.

The concert starts at 8pm, but from 6pm, we are offering 10 people the opportunity to enjoy a 3 course vegetarian meal with the band prepared by qualified chef Deep Rajput Thakur.

The menu consists of the following:

Starter
Roasted vegetable medley with vinaigrette, served with home made garlic focaccia bread
Mains
Freshly made quesadillas filled with fresh baby spinach, mushroom, sundried tomato, kalamata olives, red onion, tomato relish and mozzarella, served with a helping of quacamole and tomato salsa
Desert
Traditional Bailey’s cheesecake served with whipped cream and raspberry sauce
For more information, please follow this link. You will see what the dining area looks like and links to the artists’ websites.
Tickets on sale at Musicworks Rotorua, Eventbrite and by booking directly with me at theroguestage@gmail.com
See you Thursday!

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