Los Lobos - 7:30pm show - 12/316:00 pm Doors / 7:30 pm Start
*VIP tickets include a 5 course dinner and wine pairing.
More than three decades have passed since Los Lobos released their debut album, Just Another Band from East L.A. Since then they’ve repeatedly disproven that title - Los Lobos isn’t “just another” anything, but rather a band that has consistently evolved artistically while never losing sight of their humble roots.
For Tin Can Trust - Los Lobos’ first release for Shout! Factory (released August 3, 2010) and first collection of new original material in four years - the venerable quintet reconnected directly with those roots by returning to East L.A. and recording at Manny’s Estudio, “in a rundown neighborhood,” says Los Lobos songwriter/multi-instrumentalist Louie Pérez. “That took us out of our comfort zone and allowed us to do what we hadn’t done in quite some time: to play together in the same room, as one. This was not about putting your feet up; this was about working.”
“This was a no-frills studio,” adds David Hidalgo (guitar, violin, accordion, percussion, vocals). “We didn’t even have a couch to sit on; we had to bring one in.”
“We went into that studio and the first day everyone was asking, ‘Does anyone have any material?’” recalls guitarist/vocalist Cesar Rosas. “So I said, ‘Well, I have a couple of songs.’ Then Dave started hitting the keys and he came up with something, and then Louie followed. That’s the way everything worked out; that’s the way we made this record.”
“What I liked about making this album,” says Hidalgo, “was the spirit of it: nobody said no to anything. If you had an idea, OK, try it. Just go for it and see where we end up.” “It felt more like a group effort,” agrees bassist/vocalist Conrad Lozano. “We went into the studio with no ideas and worked some out. Before, everybody would come in with a finished product.” That unified vision and strong work ethic are evident in each of the 11 tracks comprising the self-produced Tin Can Trust, but so is something even greater, “an intuitiveness,” says Pérez, “that happens only from being in a band for so long.”
Reception Wine – Chandon Brut, 1.5L Magnum
Amuse: Ceviche Shooter: coconut milk, citrus, shrimp, whitefish, salmon, toasted hazelnuts, corn tortilla ribbons, micro cilantro Champagne Pairing: Marguet Pere et Fils Blanc de Noirs Champagne, Ambonnay, France – Pinot Noir / Pinot Meunier
1st Course: Roasted Baby Beet Salad- candied walnuts, herbed goat cheese, mache, aged balsamic. Pairing: 2012 Bisson Rosato, Ligura, Italy - Ciliegiolo
2nd Course: Lobster & Kabocha Bisque – winter pumpkin, pepita gremolata & black garlic cream. Pairing: 1992 Kistler ‘Durell Vineyard’, Sonoma Coast, California – Chardonnay or 2011 Eyrie Estate, Willamette Valley, Oregon - Chardonnay
3rd Course: Pan Seared Corvina- wild jasmine rice, sunchoke chips, haricot vert,tomatillo-nopal salsa Champagne Pairing: 2010 Foillard Cote du Py, Morgon, Beaujolais, France - Gamay
4th Course: 12oz All Natural Bone In Rib Eye- roast baby carrots, heirloom bliss potatoes, bacon lardon, “Mexican truffle” ragout, port-sauce. Pairing: 2010 Yorkville Cellars, Mendocino Ridge, California – Cabernet Sauvignon
5th Course: Vanilla Mascarpone Mousse Cake – Kahlua chocolate cake, vodka glaze, cocoa nibs. Pairing: 2011 Vajra Moscato d’Asti, Piedmont, Italy - Moscato