March ‘2018’

March came in like a lion!

With spring just around the corner it makes me think how this year has already flown by. Our trip to Florida was so enjoyable, catching up with family and even seeing some familiar “snow bird” faces in a few of the crowds at our performances.

Please check our website for the details of some upcoming shows. A lunch show at Pheasant Run in St. Charles, March 9th and a dinner performance at Randall Oaks in Dundee, where doors open at 5:45 p.m. on March 10th. Hope you can make plans to join us and keep checking back because we’re always adding new performance dates to our schedule.

We’d like to ask you to send us information on performance venues that you may think would work for our Neil Diamond tribute. The guys and I don’t mind traveling, in ‘2015’ and ‘2016’ we traveled to 89 different cities to perform. So email us with any information on venues and we will contact them.

While I’m asking…did you take pictures at our performance? Please send them along so we can put them on our Instagram and Facebook pages.

As always, “Thank You” for allowing us to do what we love.

Happy St. Patrick’s Day, and an early Happy Easter.

This month’s wine pairing

Even tho I have Irish blood running thru my veins, I hate warm corned beef! Cold sandwich? I’m in.
So for this month’s wine pairing let’s not do traditional corned beef and cabbage for St. Patrick’s Day. If you must partake, join a pub crawl, eat a bit of soda bread, but then return, to some Neil Diamond music, and relax with an easy dinner, small side salad, and enjoy a glass of wine.

Chicken & Stuffing Bake
1 1/2 lbs. chopped cooked chicken
8 oz. sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 box chicken flavored stuffing mix, uncooked
1 cup chicken broth
1/2 stick melted butter

Preheat oven to 350. Lightly spray a 9 x 13 pan with cooking spray.
Spread chicken in the bottom of the pan. In separate bowl, mix together soups, sour cream, and spread over chicken.
Sprinkle uncooked stuffing over the soup mixture. Mix together the broth & melted butter and pour over entire dish.
Bake uncovered for at least 30 minutes.

Wine pairing is very easy with chicken, just remember:
White meat, White Wines, such as
Sauvignon Blanc or Chardonnay

Dark meat, a medium bodied red wine, such as
Pinot Noir(my favorite red, red wine) or Zinfandel

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