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Ginger Baker's Jazz Confusion

Submitted by Anonymous (not verified) on Mon, 2017-08-07 13:44
Monday, September 11, 2017 - 22:30
Boisdale of Canary Wharf

“Gifted with immense talent, Ginger Baker combined jazz training with a powerful polyrhythmic style in the world’s first, and best, power trio - Cream.” - Rolling Stone Magazine
The legendary Ginger Baker, one of the worlds most famous and notorious drummers, comes to Boisdale to perform with his all star band Jazz Confusion. Widely known as rock's first superstar drummer, Ginger Baker rose to fame alongside Eric Clapton as the co-founder of multi-plantinum selling band Cream.


Later a fascination with the music of Africa led Baker to Nigeria, where he developed a close friendship with Afrobeat icon Fela Kuti, recording and performing with him for many years. This long time fascination with African drumming led to Ginger’s collaboration with Ghanian conga maestro Abass Doddo – a member of Jazz Confusion who will feature alongside Baker on the night. Other members of Jazz Confusion are the brilliant jazz bassist Alec Dankworth and world renowned sax player “Pee Wee” Ellis, famous for his long association with James Brown – all star musicians in their own right, who combine with Baker's flamboyant drumming style to stage a truly spectacular and memorable show.


The audience will also get the chance to ask questions in a post performance Q&A, adding a personal touch to what is set to be a very special event.


Menu:


First course
Shellfish Bisque Splash of Armagnac, garlic croutons, crème fraiche


Parfait of chicken livers, port & sage Toasted brioche, red onion chutney


Evesham radishes, beetroot & goats cheese salad Butterhead lettuce, grain mustard & honey vinaigrette



Main course
Confit Barbary duck leg boulangerie potatoes, braised red cabbage with apple & horseradish


Soft potato gnocchi, cauliflower & asparagus Toasted hazelnuts, lemon & chili


Roast fillet of Scottish Orkney salmon Smoked salmon & wild herb galette, heritage tomatoes, extra virgin olive oil



Dessert
70% Dark Valhrona chocolate & salted caramel marquis Caramelised nuts, Honeycomb, praline


Madagascan vanilla & tonka bean panna cotta With autumn raspberries


Selection of British cheese, Comice du Doyenne pear, Oatcakes (£4 supplement) Sheep’s Rustler, Stilton, Winderdale shaw, Gubbeen, Tunworth

Boisdale of Canary Wharf

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