Cape Gazette/Beach Paper columnist and radio personality Bob Yesbek (aka The Rehoboth Foodie) brings his pre-Rehoboth past to the Cape Region with an eclectic mix of light jazz, popular standards and vintage rock in the form of musical trio 2nd Time Around. After playing professionally for over 28 years, including three years at the former Hideaway Lounge rock club in Ocean City, Md., this new project is indeed Yesbek's second time around. So his new trio, built around the powerful sound of the iconic Hammond B-3 organ, is appropriately named.
Yesbek is joined onstage by veteran drummer and educator Ken Schleifer and noted sax/clarinet artist Ken Cicerale. Just off a six-week run of Sundays at Conch Island Key West Bar and Grill, 2nd Time Around is looking forward to scheduled performances on Friday, June 1 at the Cultured Pearl; Saturday, June 16 at Bethany Blues Lewes; the July 1 and Sept. 2 Sunday Jazz Brunches at the new Cuvee Ray Wine Bar, and on the outdoor stage at Bluecoast Rehoboth on July 22.
The trio is already booked solid over Jazz Fest weekend, including a three-night extravaganza at Indigo Indian Restaurant for True Blue Jazz and Saturday Jazz Brunch at Fork + Flask. New Year's Eve and a New Year's Day brunch at Touch of Italy in Rehoboth will both feature this organ-centered trio.
This summer, 2nd Time Around touts itself as playing "light jazz, standards ... and a bit of vintage rock." So don't be surprised if an evening with Yesbek, Schleifer and Cicerale brings back memories with Sinatra's "Angel Eyes" followed by Wilbert Harrison's "Kansas City" back-to-back with Count Basie's "Cute," Acker Bilk's "Stranger on the Shore" and "Black Magic Woman" from Santana. Most of 2nd Time Around's shows play to a full house, so feel free to call Cultured Pearl at 302-227-8493 to reserve a table for Friday, June 1, starting at 7 p.m.
Yesbek donates his portion of the proceeds from 2nd Time Around performances to the Culinary Scholarship Foundation he shares with Touch of Italy Restaurant Group. The nonprofit provides tuition assistance to select Delaware and Maryland high school students and others who hope to continue their culinary education at accredited universities and vocational institutions. To date, the foundation has contributed thousands of dollars toward continuing education for these budding chefs and restaurant managers.