Superbowl Playlist Compiled by Red Rooster Harlem Resident Qool DJ Marv

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If you can't make it to Ginny's on Sunday for the big game and are hosting at home, here's a great playlist put together by DJ Qool Marv, one of our favorite Rooster DJs.

We've got a great mix with everything from the classics (Whitney & Michael) to a little New York/New Jersey Flavor (Frank  & Bruce)

Just under 3 hours of music, this can serve as your pre-game, during game and post-game atmosphere. If you start playing the mix around 3:30pm (EST), by the time you hear Frank Sinatra singing, it's just about gametime.

 Cheers to your team and cheers to you!

Download or stream the playlist at the link below:

Superbowl Playlist Compiled by Red Rooster Harlem Resident Qool DJ Marv

Qool DJ Marv B&W

Listen to Marcus's Top 5 Songs

Photo Courtesy of KCRW Tune into KCRW's Guest DJ program or download the podcast of Marcus taking over the airwaves with DJ/host Mathieu Schreyer to discuss the Top 5 songs that have made an impact on the chef's life. Check out the list then scroll down to watch the videos:

1. Massive Attack – “Unfinished Sympathy” 2. Queen and David Bowie – “Under Pressure” 3. Big Mama Thornton – “Little Red Rooster” 4. Eric B and Rakim – “Paid in Full” 5. Prince – “Mountains”

Massive Attack -- "Unfinished Sympathy"

Queen and David Bowie -- "Under Pressure"

Big Mama Thornton -- "Little Red Rooster"

Eric B and Rakim -- "Paid in Full"

Prince -- "Mountains"

Christian Scott: A Tribute to Red Rooster and a Double Birthday to Boot

If you haven't heard Christian Scott's music, you are in for a unique, extraordinary experience with a true innovator in the world of jazz. The two-time Edison Award winning and Grammy-nominated trumpeter and composer, is celebrating his 30th birthday (with his twin, Kiel!) with two performances at Ginny's Supper Club on March 30th. From his West African ancestry, to his roots in New Orleans, to his present lifestyle here in Harlem - Christian Scott's diverse cultural background has shaped the style and sound of his music. Scott weaves his own personal legacy with history, politics, and socioeconomic issues to create music that is both complex and appealing to all music lovers of all ages. Inspired by Bob Dylan, Jimi Hendrix, and Jackie Wilson, Scott believes that jazz is a fusion of 20th century music, and has been heralded as ahead of his time and "ushering in a new era of jazz" (NPR).

Scott especially enjoys doing shows in his hometown of Harlem because he believes that the people here not only appreciate music, but the history of music. He also believes that in Harlem there is a feeling of freedom, safety, diversity, and liberalness that is expressly unique to the up-and-coming neighborhood. Come watch him perform his song "The Red Rooster" off his latest album, named as an homage to his favorite Harlem restaurant.

What: Christian and Kiel Scott at Ginny's Supper Club

When: Saturday March 30th; 8:00pm and 10:00pm

Tickets Here

 

Ray Chen: Virtuoso and Valentine's

Born in Taiwan and raised in Australia, Ray Chen was accepted to the Curtis Institute of Music at the age of 15, where he studied with Aaron Rosand. Playing with the 1702 “Lord Newlands” Stradivarius violin on generous loan from the Nippon Music Foundation, 23-year old Ray Chen is among the most compelling young violinists today. His premiere album Virtuoso, released worldwide on Sony Classical in 2011, won the prestigious Echo Klassik Award and in December, Ray Chen performed as the soloist at the Nobel Prize Concert in Stockholm with Maestro Christoph Eschenbach and the Royal Stockholm Philharmonic Orchestra. And he's something of a major foodie...

1) You're a Taiwanese-Australian musician with a penchant for good food. Sounds close to Marcus, a Swediopian (as he likes to call himself) who is obsessed with chasing flavors. How did you get so into food?

Being born into a Taiwanese family living in an immigrant-rich country like Australia (I call myself an "Australasian"), there was an explosion of flavors to be experienced and a humungous range of different cuisines growing up. Being geographically situated in the Pacific, Australia has a ton of Asian influences in its kitchen like Japanese, Thai, Indian, Chinese, as well as heavy European and Mediterranean choices.  I am also someone who has always loved to eat.  In fact I go to the gym just so I can eat more. Luckily my mother was such a good cook so it wasn't a matter a quantity more than quality--making foods that had both Asian and European influences where one night we would dine on lamb cutlets with roasted vegetables and mashed potatoes, to another night where the family would be eating beef noodle soup where the stock of the broth was made with carrots, fresh tomatoes, and more importantly actual great slabs of beef ribs that would take an entire night to simmer and infuse.  In fact I remember being so obsessed with food that although I was one of two Asians in my elementary school and possibly risking ridicule at the "strange and different food" I was eating, I still had my mother pack Chinese lunches in my special thermo-lunchbox where I didn't even have to reheat any of the food and it came out steaming hot when I opened it.  I knew the other kids were jealous, and besides, just like the old adage that goes "You are what you eat"--I for one would like to have unique awesomeness on my plate.

2) A virtuoso at a very young age, how did you stay so focused when you were young?

Although I didn't mind practicing when I was a kid, I didn't like doing it by myself.  Just like working out, or studying, it's always more inspiring and motivational to have someone there with you.  So, as it goes, that person was my mother.  She would be in the kitchen busy making the next meal while I was in the living room practicing, and she would occasionally yell out "Intonation!" or "Repeat that section!" and I would fix whatever mistake that I had made.  Sometimes I would even test her to see if she was really listening by playing a note purposefully out of tune. Of course there were times when I didn't want to practice and at times like those my mother would say "Fine, why don't you just quit the violin?" and I have say that it always worked every time. It wasn't so successful on my sister though. She's six years younger yet has twice the temperament.  At least we were all given a free choice which is more than I can say for some kids.

3) What's your go-to meal when you're on the road?

Club sandwich.  It's on every menu of every hotel in the world--places of temporary stay which become my "home" when I am on the road.  You can't really go wrong with a club sandwich--it's an excellent basis for the rest of the food on the menu.  The best one I've ever had was at the Hotel Diplomat in Stockholm when I was making my first orchestral recording of the Mendelssohn and Tchaikovsky Violin Concertos.  After one particularly hairy session I went back to the hotel and ordered what came to be the most delicious meal between two slices of bread I've ever had.  The rules of a basic club sandwich are pretty simple: there must be turkey or chicken meat, bacon, sliced boiled egg, lettuce, tomato, and mayonnaise between two or three slices of toast and come with fries. This one however, went truly above and beyond by replacing the usual sliced bread with gorgeous thick toasted Turkish bread and had added avocado, a fried egg, and replaced the usual sliced packaged chicken with an entire chicken breast steak and there was some kind of secret sauce in addition to the mayonnaise. This was over 2 years ago and when I was back just a few months earlier for the Nobel Prize Concert, I visited the hotel (even though I was staying at a different one) and was truly devastated when I was informed that it was no longer on the menu.  I guess good things never last.

4) There was a NY Times article late last year that discussed how food replaced art as high culture. Do you agree or disagree?

While I think that food certainly deserves its place in high culture, it has not replaced it but rather joined the ranks of things we celebrate the pinnacle of civilization with.  In my opinion, art is not only the initial enjoyment of that product, but of how it provokes your thought process afterwards and maintains a relationship with that particular audience member; basically, how it affects you.  After all, anything could be perceived as art, it’s whether or not you have the time or patience and make that switch in your mind to perceive it as such.  Take for example the architecture of buildings, some people might have simply grown up in or around them and for them, they’ve never perceived it in a different way than being a home, school or church.  Yet others would come to this particular structure and claim it to be the most beautiful building in the entire world.  So basically it’s not what you eat, but how you eat it, and whether or not you appreciate it for what it is.  I’m young but I have a feeling this rule applies to all aspects of life.

5) Last dish on earth question...what would it be and who you would you have it with?

A rather dreary thought...but I suppose if I knew that if the world was ending tomorrow, my last meal would be a grand feast with dishes from all over the world.  It would be an open-air event in some tropical place on the beach and there would be great bonfires burning merrily into the night.  I would invite all my friends and family where I would proceed to, well–let’s just say that death by chocolate would not be too far from the idea.

6) Your favorite or best dish that you make.

I usually don’t have much time to cook because I’m always moving from place to place and honestly there are just so many good places to go eat at than my own recipes, but I do make a rather good spaghetti bolognese.  And by that I mean actually from scratch where I’m using fresh garlic, onions, herbs and spices, ground beef, and lots of tomatoes.  It’s a lot of fun, except the way I learned it was to make enough for multiple meals for a family of 4 and it’s rather difficult when you’re only in a city for 3 days by yourself.  I suppose I could start hosting private dinner parties where I play violin and cook for them at the same time.  Spaghetti alla Paganini!

7) If the following great violinists were a food, what would they be? 

Vivaldi: Gelato (comes in different flavors with different seasons)

Itzhak Perlman: Filet mignon (thick and juicy)

Sarah Chang: Macaroons (colorfully stylish and sweet)

Stradivari: Salt (because he wasn’t really a violinist – he was a violin maker, just like salt isn’t really a food – it’s an ingredient)

Ray Chen: Risotto Prima Vera – al dente and flavored with young flavors.

8) Marcus is known for "chasing flavors". Would you say you are known for "chasing sound?"

Definitely. The sound, the phrasing, the expression–it’s all tied in together to make music, and this music is something that’s so close to the heart that one can immediately tell what kind of a person they are by how they draw out their sound. Some people have honest, caring and quiet sounds, others have loud, boisterous and showy sounds. There’s no end to the possibilities and that’s what identifies us. In my opinion the most magical sounds will draw you in and reminisce you with memories of great joy or utter sadness, and this is something that is rare and pure.

9) Valentine's Day plans?

Having grown up in Australia where our seasons are the opposite time of year, Valentine's Day for us is less the "cute coffee shop/hot chocolate" endeavor and more the drive to a private or uninhabited stretch of white-sand beach (yes, only in Australia do places like this still exist where you can have miles of uninterrupted shoreline with relatively few people around) followed by a nice seafood meal at a local restaurant where they literally haul up the "Catch of the Day" from the water right there and then.

Therefore, here is a menu that is dedicated Valentine's Day, "The Australian Way."

Sydney Rock Oysters

-freshly shucked

Yellowtail Kingfish Ceviche

-mano, cilantro, fresh chillies

Charcoal Grilled Rock Lobster

-with seared scallops and lobster bisque sause

Mango Shaved Ice

-with condensed milk and mango flavored ice-cream

10) Ok, so we have the food. What about the sounds? 

Thanks to Spotify, here's two classic lists that I love to use:

Ray Chen Pop Playlist

Ray Chen Classical Playlist

Ray will be making his Carnegie Hall debut on the Friday after Valentines Day on 2/15 with the Royal Stockholm Philharmonic; tickets are available here.

Sounds of Summer: DJ Qool Marv's Playlist

He has some serious street cred for being one of the world’s greatest spinners of disco/boogie/funk/soul/house music and is considered the DJ’s DJ. Who are we talking about? DJ Qool Marv and he’s giving us his list of his favorite summertime hits. A little old school and a lot of talent, DJ Marv will also be our resident music man for our Harlem Community Day on June 25th.

We’re dying to know—what’s on your summer playlist?

Sarah Vaughn – “Summertime” (U.F.O. Mix)

Jackie Mitto – “Summer Breeze”

Kool & The Gang – “Summer Madness”

Quincy Jones – “Summer In The City”

Mungo Jerry – “In The Summertime”

Jazzy Jeff & The Fresh Prince – “Summertime”

War – “Summer”

Sly & The Family Stone – “Hot Fun In The Summertime”

Lovin’ Spoonful – “Summer In The City”

Sugar Hill Gang – “Hot Hot Summer Day” (Theo Parrish Re-edit)

Nocera – “Summertime, Summertime” What 10 songs make up the soundtrack to your life?

Minnie Ripperton – “Les Fleur”

Buffalo Springfield – “For What It’s Worth”

Public Enemy – “Brothers Are Gonna Work It Out”

NYC Peech Boys – “Life Is Something Special”

The O’Jays – “Let Life Flow”

The Chambers Brothers — “Time Has Come Today”

Stevie Wonder – “Higher Ground”

Isley Brothers – “Live It Up”

Luther Vandross – “Searchin’”

Diana Ross – “Home” (Wiz Soundtrack)

DJ’ing must take a lot out of you. What do you eat before a gig?

When I prepare for a gig, I start the night before by getting a good sleep. When I get up I make juice out of the fruits and veggies in my fridge and my favorite ingredients are pears, bananas, delicious red apples and broccoli. During the afternoon of a work night where I’m privileged to have a meal, I’ll make a huge salad with kale or dandelion as the greens and juicy tomatoes, spicy onions and slices of fruit are constants. I’ll add whatever new veggie that I’m trying out that week to mix the salad up. Essentially I have a raw food afternoon because I am eating for the clean fuel and the nutrients needed to feel light in mind and body while I do my job of mixing music…I love the fish at Red Rooster and Ginny’s and that’s my way of saving the best meal for last too.

What about your favorite thing to eat in NYC?

I enjoy all foods and meat is still a part of my diet. For the last few years, I’ve followed a diet where it’s vegetarian for five days a week and anything on the other two. I never want to say never with food so on my anything days, I’d seek out a great burger & fries combination, saucy pizza, fall apart tacos, chopstick grub like sushi, and even buffalo wings. That stuff seems more delicious when it’s a treat (treat is a much better word than cheat)! For my newfound veggie adventures, I enjoy going to someplace where I once ordered steak and seeing how they’ve adapted to the emerging healthy market by offering their versions of a healthy meal that features the same philosophy towards flavors, presentation and attention to detail that meat dishes would receive. New York City is doing great!

Favorite thing to eat anytime, anywhere?

Grilled shrimp, sautéed deep green veggies, truffle french fries, my Mom’s sweet potato with marshmallow casserole, a bowl of cherries, and anything with chocolate and caramel, preferably gooey.

Let’s do a little “music” association. What is the first song that comes to mind when you think of the following foods:

Sushi

“Promise of A Fisherman” – Sergio Mendes & Brasil ‘66

Catfish n’ Grits

“Cookout” – King Curtis & The Kingpins

Cornbread

“I Wish” – Stevie Wonder

Anything on the Grill

“Them Belly Full (But We Hungry)” – Bobby Marley

Come listen to DJ Marv's beats at Marcus Garvey Park on June 25th from 3-7pm and we'll see you there!

Photos: Sara Giusti