Journal of Provincial Thought Issue 3 Jazz Menu

The Journal of Provincial Thought

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Copyright 2007- WJ Schafer & WC Smith - All Rights Reserved

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Obscurity Inutility

It occurred to us that food and jazz are the two basic staffs of life and need to be combined, intertwined, melded and celebrated more often, baby! So here’s a list of yummy courses for hypothetical banquets, compiled with the assistance of chef Richard R. Schafer, who has tried out many entrees here and who, when he thinks of a “jazz brunch,” means it 100%! —Eds.

Main courses

Seafood Mama
I Heard the Voice of a Pork Chop
Pork Chop
Chicken Ain’t Nothin’ But a Bird
Cornet Chop Suey
Big Fat Ham
Pork and Beans
Boiled Owl
Here Comes the Hot Tamale Man
One Meat Ball
Oodles of Noodles
Struttin’ with Some Barbecue
At the Codfish Ball
Auntie Skinner’s Chicken Dinner

Side dishes

Low Gravy
Mixed Salad
Salt Peanuts
Animal Crackers in My Soup

Condiments

The Frim Fram Sauce
(with Chufafa on
the side)
Too Much Mustard
Dill Pickles Rag

Breakfast

Ham an’—
Black Raspberry Jam
Clarinet Marmalade
Big Butter and Egg Man
Waffle Man’s Call

Dessert

Ice Cream
The Watermelon Trust
Pineapple Rag
Cherry
Yes, We Have No Bananas!
Everything Is Peaches Down in Georgia
Ginger Snap Rag
Candy Lips
Sugar Blues
None of My Jelly Roll
Jelly Roll Blues
Lookie, Lookie, Lookie, Here Comes Cookie

To Drink

Mug of Ale
Ida, Sweet as Apple Cider
Bass Ale Blues
Champagne Rag
Rum and Coca-Cola
Manhattan
Cocktails for Two
If You Was Whiskey and I Was a Duck
Dry Martini
Gin Mill Blues
Soda Fountain Rag
Tea for Two
Java, Java, Java
The Old Green River
Scotch and Soda

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