Month: April 2016

Categories
News

Brown’s break-in: Perp in notorious gay-bashing case arrested again

Joseph Breeden was 17 when he was convicted in the brutal beating of Evan Kittredge, who was left in the trunk of his car for 40 hours. Charlottesville Police

Nineteen years ago, Charlottesville was horrified by the brutal assault on Evan Kittredge by assailants who beat, tortured and urinated on him, then left him to die in the trunk of his 1989 Pontiac Grand Prix.

Kittredge survived, and the men who attacked him—Chad DePasquale, then 22, Billy Ray McKethan, who was 18, and Joseph Cane Breeden, then 17—were sentenced to 20 years in prison.

One of those men, Breeden, 36, was arrested March 31 for a break-in at Brown’s market on Avon Street. On March 13, hatchet-wielding, mask-wearing men smashed the store’s front door, jumped over the counter and absconded with cigarettes.

Breeden is charged with breaking and entering with a deadly weapon and petit larceny for stealing cigarettes valued at less than $200, according to court documents. Bond was denied for him April 1 and he’s being held at Albemarle-Charlottesville Regional Jail.

Also arrested was Dwayne Thomas Robinson, 34, who is charged with B&E and larceny-third offense.

The store’s owner, Mike Brown, says he had seen the men in the store before, and he told the Newsplex they both applied for jobs there after the break-in.

“I was hoping someone would recognize them” from the security video, he says, and he heard the two sold the cigarettes on the Downtown Mall. The robbery will cost him around “two grand,” he says.

Back on November 1, 1996, Breeden had been hanging around Lee Park drinking when one of his friends suggested “fag bashing,” he told police in a transcript of the interview. Almost as soon as he’d been read his Miranda rights, Breeden asked police if they’d found Kittredge.

He described how the three had beat and kicked Kittredge, and how DePasquale put a cigarette out on his forehead to obtain Kittredge’s ATM pin number.

The three drove around in his car until it stalled and they abandoned it in a driveway off Berkmar Drive, leaving Kittredge in the trunk for 40 hours when temperatures fell to the 20s.

Judge Jay Swett called it one of the most “heinous” assaults in recent memory when he sentenced the three to 50 years in prison on charges of abduction, malicious wounding and robbery, with 30 years suspended.

Breeden was ordered to have five years supervised probation upon his release from prison, have anger management counseling and another 10 years unsupervised probation. “The court declines to sentence the defendant as a juvenile,” wrote Swett.

He was released from prison September 30, according to the Department of Corrections.

Kittredge suffered broken ribs, a collapsed lung, head wounds, burned skin and hypothermia from his ordeal.

He died in 2006 at age 44 from complications from heart surgery, and had endured health issues such as Hodgkin’s disease, shingles, a bone marrow transplant and epilepsy before the Lee Park encounter, according to a letter from his sister to the court.

A 1985 UVA graduate who worked for the university, Kittredge refused to be defined by the attack. “I’m not going to let them reprogram me,” Kittredge said in a 1998 interview. “If I’m scared, the other guy wins. Emotionally, I guess I’m more careful. But I try to influence other people to keep them going. I don’t walk around with a chip on my shoulder about what happened.”

Breeden’s next appearance in court is May 19.

Joseph Breeden was 17 when he was convicted in the brutal beating of Evan Kittredge, who was left in the trunk of his car for 40 hours.

Categories
Living

Tom Tom prepares for edible events and more local food news

The Iron Chef competition at the Tom Tom Festival pits six sous chefs against each other in the battle for the best dish using ingredients sourced at the City Market. Photo: Tom Daly

Tom Tom prepares for edible events 

Tom Tom Founders Festival is just around the corner, April 11-17, and as the annual festival continues to grow, so does the list of food-and-booze-related activities.

Farm to Table Restaurant Week

For the third year running, Tom Tom will host a Farm to Table Restaurant Week, presented in partnership with Charlottesville Restaurant Week. More than a dozen local restaurants will prepare prix fixe menus, each putting a special emphasis on dishes that highlight local farmers and artisans. Participating restaurants include Brookville, Mas Tapas, Orzo Kitchen & Wine Bar, The Whiskey Jar, Rapture and Threepenny Cafe.

Craft cocktail competition

Charlottesville bartenders have been upping their cocktail games, and Tom Tom’s inaugural cocktail contest will allow them to flex their mixology muscles. Twelve bartenders will each create a Tom Tom cocktail to be served during the festival, and the drinks must feature at least one locally sourced ingredient. Participants include the mixologists at Lost Saint, Commonwealth Restaurant & Skybar, Hamiltons’ at First & Main, Tavola and Public Fish & Oyster, among others. A panel of five lucky local judges (including C-VILLE food and drink columnist Laura Ingles) will be tasked with tasting each cocktail and scoring them on neatness, originality, garnish decoration, fragrance, flavor and balance. The winner will be announced on Sunday, April 17.

Iron Chef competition

A $50 budget, 35 minutes to shop and just half an hour to cook. Beginning at 9am on Saturday, April 16, six area sous chefs will go head to head at the City Market for the title of Charlottesville’s iron chef. Dishes, which must be made using locally sourced ingredients, will be judged by a panel of food celebs. Participating chefs include Red Pump Kitchen’s Reid Owen, Parallel 38’s John Shanesy, Ivy Inn’s Ian Judd, Threepenny Cafe’s Jeff Deloff, Tavern & Grocery’s David Jeck and UVA Health System’s Otis Sims Jr.

Community picnic

Nothing says springtime quite like a picnic, and Tom Tom is hosting an over-the-top potluck meal at Lee Park on Sunday, April 17. Tables set up in the park will be covered in dishes made (or bought—we’re not here to judge) for sharing, and if you don’t feel compelled to join the group, 10 local food trucks will be parked nearby and ready to serve.

Food Business Summit

Thinking about trying your hand in the food-and-drink industry? At 9am on Tuesday, April 12, the Community Investment Collaborative and The Central Virginia Small Business Development Center will team up with Caromont Farm, Farmstead Ferments and Hudson Henry Baking Company to hold Will Work for Food: Creating and Sustaining an Artisanal Food Business. The event, located at the Paramount Theater, is designed to guide aspiring entrepreneurs on topics such as marketing, labeling and accounting.

Morning sessions will focus on startups, and discussions in the afternoon will cater to food businesses that are already established. 

Healthy choice

Raphael Strumlauf says his parents have been making juice since the ’70s, and for months family members have been putting their heads together to come up with a menu of fresh-squeezed and blended recipes. Strumlauf and his father, Steven, owners of Market Street Market, plan to open The Juice Place this spring. The juice bar, located where Cha Cha’s used to be at 201 E. Main St., will serve made-to-order juices and smoothies, plus vegetarian items such as steel-cut oats, yogurt parfaits, salads and wraps. Strumlauf says he’s also been playing around with homemade nut milks and nut butters, and although the menu is still in development, the idea is simple: Keep it organic when possible and always fresh and healthy.

“I want the menu to be really flexible so people can have a choice,” Strumlauf says, adding that customers will be able to decide which fruits, veggies and add-ins (such as matcha powder or chia seeds) they want in their drink.

Strumlauf says the goal is to be open by early May.

Tasty tidbits

Meat for the masses…The Local Smokehouse, brainchild of The Local owner Adam Frazier and culinary couple Matthew Hart and Melissa Close-Hart, opened its doors and started serving barbecue last Friday. Time for a change…The Downtown Grille, a staple on the Mall since 1999, recently updated its menu to include more local items and dishes for non-carnivores, without abandoning its identity as a steakhouse. Beef: It’s what’s for dinner…A New Zealand-inspired gastropub called Burger Bach, with locations in Richmond and North Carolina, will soon open in the old PastureQ spot in The Shops at Stonefield.

Categories
News

Density issue: Big apartments near Little High chafe residents

Neighbors say 124 units at 1011 E. Jefferson St. are too much. Henningsen & Kestner

While official Charlottesville has embraced greater density and infill, some residents aren’t loving it, particularly when the density is happening in their neighborhood.

That’s the case for plans for 124 units in the East Jefferson Apartments between 10th and 11th streets on a site that currently houses doctors offices. Developers are seeking a special permit to up the density from 21 units per acre to 87.

“That’s four times the density it’s zoned for in B-1,” says Little High resident Greg Jackson. “Twenty-one units per acre would be big enough. This proposal goes way too far.”

The application filed with the city has a four-and-a-half story building that’s 45′ tall with a total  283,000 square feet.

“The architects state that the massing shown is by-right,” acknowledges Jackson. “The stickler is the increased density.” And that’s what requires a special use permit.

“The city is set up for this urban experience,” says architect Mark Kestner, whose firm did the design. “We’re asking for the increase in density to allow people to live close to downtown.”

Kestner says the city has enough large, luxury apartments, and that people want smaller one- and two-bedroom units. The apartments will range in size from between 900 and 1,000 square feet to between 1,300 and 1,400 square feet. He did not have estimates available on how much the rentals will cost, but says there will be some affordable units.

The project is being developed by Jefferson Medical Building LLC and Great Eastern Management. An additional 20 limited partnerships “must be kept in confidence,” according to the plans filed with the city.

Some residents are concerned that the architectural firm listed on the application is Atwood, Henningsen & Kestner. Architect Bill Atwood has riled residents in the Starr Hill neighborhood with his plans for the Atlantic on West Main, but he is no longer connected with the firm now known as Henningsen & Kestner.

“I’ve had a lot of calls,” says Atwood. “I will not be able to support any building that goes above the tree line in that neighborhood.” He questions the B-1 zoning, which is a transitional designation between residential and commercial. “This building is huge,” he says. “I think our building on West Main is smaller. I do not support it.”

East Jefferson neighbors are also concerned about traffic. The complex plans project 846 vehicles a day, up from the current average of 720.

“I suspect that the traffic projection is too low,” says Jackson. He says the Little High area gets a lot of cut-through and speeding traffic.

But Kestner thinks there will be less traffic because more people will be walking. “There’s some benefit to being this close to downtown where people can actually walk to work,” he says.

He also notes that his office is in the neighborhood, so his firm will be living with what they design. “We’re excited,” he says. “We’ve been doing this a long time.”

Jackson is not convinced. He bought his house knowing what the zoning was and says B-1 is right for the area. He objects to any increased density, and says this special use permit is unfair to those who live there. “Sometimes a special use permit is appropriate,” he says. “In this case, it’s grossly inappropriate.”

The project goes before the planning commission April 12.

Categories
News

Downtown parking meters are a go

Here come the meters. Staff photo

At an April 4 City Council meeting, councilors voted 4-1 to move forward with a plan to install parking meters at 157 parking spaces around the Downtown Mall, as part of a six-month pilot program.

Those spaces, which are currently free, will cost $2 an hour, in 15-minute increments, with the first 30 minutes free, according to the Council agenda. Parkers will be required to pay from 8am to 8pm Monday through Saturday. But a number of people, especially those working on the mall and currently parking in those spaces for free, are upset.

Councilor Bob Fenwick, who cast the dissenting vote, calls the measure “governance by resolution,” and notes there was no public hearing for the plan, nor were stakeholders, such as the Chamber of Commerce, there.

“This is a greedy and entitled move,” says Ben King’s online petition to have council reconsider its decision. As a downtown restaurant worker, he believes knocking out free parking spaces is “completely lacking in empathy” and the next link in a chain of decisions that aim to make Charlottesville exclusive. “A community should be working towards inclusion and not the opposite,” the petition reads.

At press time, just more than 300 supporters had signed the petition and agree that paid parking will deter, rather than attract, visitors.

“People generally don’t like meters,” said Chris Engel, the city’s director of economic development, who presented the resolution at the council meeting. But in other cities that have implemented similar meter plans, he says residents and businesses have both found that they benefited.

Related links:

Two-hour shuffle: Biz group wants free street parking axed

Meters gauged: Study agrees with one in 2008

Categories
Arts

Jonathan Teeter takes us back to KNDRGRDN

KNDRGRDN (L to R: Eric Nelson, Jonathan Teeter and Max Bollinger) plays Crozet Pizza at the Buddhist Biker Bar on April 20. Photo: Ariana Miklowitz

During a recent KNDRGRDN gig at Twisted Branch Tea Bazaar, frontman Jonathan Teeter looked up from his guitar mid-song. Bodies were packed in tightly, close to the stage, and he could see people bobbing up and down and singing along to “Your Shadow.”

“Your shadow is coming in / Coming into my room / Your shadow is coming in / You, me and the sandman / Hanging, hanging, hanging / from the roof,” Teeter sang, grinning, joy apparent in his eyes behind his dark-framed glasses as he charmingly swayed back and forth.

He says it was “so, so cool” to have an audience full of friends and strangers connect to the music and sing along to one of his songs. “It’s exactly what I live for.”

Teeter, 26, has been playing in bands around Charlottesville for about five years. Before forming the three-piece KNDRGRDN (pronounced “kindergarten”), he played with the Co-Pilots, and he still plays the occasional solo gig for material that doesn’t quite fit with the loud-and-fast KNDRGRDN sound.

His catchy punk-lite songs with a Brit-pop edge will stick in your head for hours, even days, after hearing them. They stick because Teeter builds most of his songs around vocal melodies.

He says he knows he’s come up with a good vocal melody when he can imagine a trumpet playing it.

Teeter started writing songs when he was about 16. His parents bought him a guitar and he spent hours at a time playing chords in his bedroom and listening to Blur, The Clash and Pulp. During one of those sessions he started improvising lyrics over a chord progression. He says he didn’t know—at least not right away—that he was writing a song.

Now, his songwriting is much more intentional. He strives for simplicity, both in his solo material and in KNDRGRDN songs, but that doesn’t mean it’s easy. “I want people to know…it’s pretty simple, straightforward rock ‘n’ roll, but it’s all very meticulously put together, and it takes a lot of work to make something so simple sound good,” says Teeter.

The frontman is pretty open about the KNDRGRDN elixir. He tends to write complex lyrics, so he puts most of his energy into singing; that limits his guitar playing, so he sticks to power chords, bar chords and just a couple of distortion and delay pedals. With no lead guitar, KNDRGRDN relies on bass player Eric Nelson to pump sonic blood through the veins of a song. “Eric will work forever on bass parts that work both as bass and lead instrument,” Teeter says.

It’s unusual, but that deep, rhythmic lead, coupled with Teeter’s vocal melodies, is what makes KNDRGRDN so damn catchy. There’s plenty to hear, but the songs are simple enough that if you’re standing in the audience, you can hear everything that’s going on, from vocals to power chords to rollicking bass and relentless drums. It’s music to sing and dance along to.

If you listen closely, you’ll hear great variety in Teeter’s lyrics. He wrote the audience favorite “Your Shadow” about Neil Gaiman’s The Sandman comic book series. “Tama Changes Stations” is about the death of Tama, a stray calico cat who became station master of a train station in Wakayama, Japan. “Police” is a protest song examining righteousness: “The stylish kids put in their false teeth / They cut off their hair and occupy Wall Street / I wish I were pure enough to believe / I wish then again that all the fakers would leave / Then there’s the problem with the police / They cut their hair and keep the peace / They keep it with guns / and they keep it with mace / They keep telling me I’m in the wrong parking space,” Teeter sings, his voice hinting at Ray Davies, Damon Albarn, Joe Strummer and Modern Lovers-era Jonathan Richman all at once.

Teeter sees music as a way to conjure images and tell a cinematic story in sound. “The Orange Grove” is an image-rich tune about a man who is told by angels he must watch over an orange grove. He decides he doesn’t like being isolated, “I need a family / and a good place to stay / I need love / I need money and change,” so he escapes from the orange grove only to realize that the outside world is just as horrible.

Sometimes it’s heavy stuff, but it’s life and it’s real, and KNDRGRDN tackles it all with youthful aplomb.

–Erin O’Hare

Categories
Living

Passing the torch: Clifton Inn’s first chef rates its newest

Clifton Inn’s current chef, Yannick Fayolle, presented an array of innovative dishes to Craig Hartman, who opened Clifton Inn’s restaurant with his wife, Donna, in 1992. Photo: Amy Jackson

Chef-owned establishments aside, the executive chef position at Clifton Inn may be the peak of Charlottesville’s culinary ladder. In the restaurant’s 24-year history, seven chefs have worn the honor, and several went on to own top eateries such as C&O and Maya. The latest is Yannick Fayolle, a bold young chef who in October took over the kitchen of the luxury inn. Classically trained yet with an international flair, Fayolle once ran his own restaurant in his native Mauritius and has also cooked at luxury hotels such as Dubai’s One&Only Royal Mirage and Geneva’s Grand Hotel Kempinski.

To see if he is up to the task, I could think of no better judges than the founders of Clifton Inn’s restaurant, chef Craig Hartman and his wife, Donna, who now run the widely acclaimed The Barbeque Exchange. The Hartmans stayed at the inn as guests in late 1991, when their friends, the innkeepers, said they were looking for a change, and asked if the Hartmans wanted to take over. The Hartmans went for it, and on January 2, 1992, opened Clifton Inn’s restaurant. Just two guests came that night, which may sound like an inauspicious beginning until you consider that one of them was so moved by the experience he wept tears of joy.

Since leaving in 1998, the Hartmans have followed Clifton’s evolution. “It’s like watching your baby grow,” says Donna. “The chefs who have been at the helm of the kitchen have been stellar,” says Craig.

But, is that still the case? The Hartmans joined me for a recent meal to find out. We sat somewhere that did not even exist in the Hartmans’ days—the chef’s counter, a white marble bar perched along the kitchen, where Fayolle and his staff serve a tasting menu of their favorite dishes, while interacting with guests. And, though there were no tears, there were exclamations of delight.

From the start, two amuse-bouches showed flashes of innovation and that Fayolle is unafraid to take risks. One was a sous vide beetroot in chicken jus with rose honey, topped with coffee dirt, coffee beans ground with chocolate. Daring, but it worked. In the other dish, a plant with a grassy aroma (chickweed) floated together with pickled turnips in two pale green ponds of aloe vera marmalade. “Wow,” said Donna. “I’ve never had aloe vera, but this is delicious.”

Next came medallions of roasted kabocha squash, with potato ice cream and bacon onion jam. Beautiful golden streaks of apple curry sauce painted the plate, and Craig sopped up every last bit with hunks of bread that Fayolle had made with Devils Backbone Vienna Lager.

Craig’s favorite dish of the night was a pho of braised bison tail, with crispy cubes of pickled butternut squash, foie gras shavings, soy-cured duck egg and black flour noodles, in a salty Japanese broth called dashi, rich in umami. When Fayolle poured the broth, Craig leaned into his bowl to inhale the aroma. “Ahh, that smells good,” he said. The taste was even better.  “Outrageously good,” he said. “I could eat it every day.” 

Following Craig’s standout was my own favorite dish, pork belly, which perhaps not coincidentally may have been the night’s simplest. Though its preparation was high-tech—cooked for 18 hours at 73 degrees Celsius—its presentation was more straightforward. A cube of pork belly sat beside a heap of grated horseradish with lime, to cut the richness, while a luscious velouté of potato and fennel complemented it.

With the final two dishes came more culinary acrobatics, both in powder form. For sesame powder, Fayolle made black tahini and transformed its fat into powder by adding tapioca maltodextrin. The powder adorned a meaty chunk of rockfish, with charred romaine and chicken saffron jus. And coriander dust was toasted coriander ground fine with honey powder and malt vinegar powder. It dusted a rack of lamb, with shallots, sweet potato “sausage” and mostarda, a condiment of dried cherries blended with mustard.

After the meal, the verdict was unanimous: Fayolle’s food was excellent. Twice during dinner, Hartman leaned over to me and whispered, “This guy’s got skills.” Beyond skills, though, we agreed that, at just 27, Fayolle has managed to steer clear of a fate that can befall young chefs. Some allow ego to get in the way and use their skills to the wrong end: to show off, rather than to provide pleasure to guests. So long as Fayolle continues to heed that the latter is a chef’s true role, he will be more than worthy of the title he now holds. The evening’s most important judge agrees.

“Chef Yannick showed a lot of skill, his dishes were full of flavor, and his platings were clean and beautiful,” Craig said. “He proved to us with his meal that he is ready to carry the torch that has been handed to him.”

Categories
Arts

Full circle: Samantha Macher returns to UVA drama as a playwright

UVA alum Samantha Macher’s The Arctic Circle (and a recipe for Swedish pancakes) stars (clockwise from left) Natalie Pernick, Emily Yates, Yvonne Fox and Amanda Diamond, and runs through April 9 at the Helms Theatre. Photo: Michael Bailey

In high school, playwright Samantha Macher staged a revolt.

“We got a new drama teacher my senior year who canceled the spring musical because he just couldn’t figure out how to use any of us,” says the self-proclaimed theater nerd. “I wound up writing, directing and producing the spring musical. I was like, ‘Screw this.’”

That surge of defiance resurfaced in college when, as an undergraduate at UVA, Macher found herself suffering through a slew of pre-med classes. “I thought I might be a doctor, but I was failing and miserable and I hated everybody,” she says.

“I remember looking at the course catalog, seeing playwriting and thinking, ‘Oh, remember when you wrote that play in high school? Maybe it would make you happy to do something like that.’”

Macher recalls one professor in particular who helped her launch her creative career: Doug Grissom. “I don’t think I was the best writer he had taught,” she says. “Not by any stretch of the imagination. But he was like, ‘Okay, I guess we got to start looking for grad schools for you.’”

She went on to receive her master’s degree and was the youngest graduate ever from the Playwright’s Lab at Hollins University. Since then, she’s had more than 20 productions, both in the U.S. and abroad, including those of her monologue, “To the New Girl,” which benefited domestic abuse and family service centers in Virginia, and WAR BRIDE, which won the StageSceneLA Best World Premiere Play award in 2012.

The playwright-in-residence for the SkyPilot Theatre Company in Los Angeles credits her progress to the support of mentors like Grissom. “In pre-med there was no ambiguity,” she says. “There was no space to fail. Whereas I always felt safe and comfortable bringing something crazy into Doug’s class. You didn’t have to worry about being embarrassed or if it was right. It just was, and he helped you tell the story you wanted to tell.”

And now her one-time professor has become her director: Grissom leads the UVA drama department’s production of Macher’s play, The Arctic Circle (and a recipe for Swedish pancakes).

“I wrote the first draft when I was 23, for a course at [Hollins] where you had to write a new play every single week,” she says. “With the help of Doug, it’s grown about 30 pages and it’s gotten a lot funnier. That’s what a good director will do for you.”

A good director helps a playwright hone in on what matters most, sharpening intention and desire to anchor characters that otherwise exist merely to further a plot.

“Especially when you’re writing something quickly, you have a tendency to skim over the parts that make [characters] human,” says Macher. “Over the course of workshops and productions, you figure out what the humanity is of each of those characters. You want the actors to feel like they have something fun to do, a whole narrative to explore.”

In the case of Arctic Circle, Macher explains this maturity gap by way of her main character, Ellen.

At first writing, Ellen moved from being a teenager to a college student to a 40-year-old married adult. Working with Grissom and the actors at UVA, Macher was able to fill in a missing piece.

“I wound up writing a bunch of scenes where she explores career passions and failed relationships with online dates and speed dates, a lot of these things that happen in your mid-20s,” she says. “At the time I wrote it, I hadn’t experienced that. Now that I’m 30, I’ve actually lived a little bit more and have more insight into what that’s like.”

This development was critical for Arctic Circle, which tells the story of a woman who is in a troubled marriage and travels through time, space and Sweden to figure out what went wrong.

Ellen’s exploration of previous relationships (and how that is contributing to the downfall of her marriage) “doesn’t sound like an especially funny topic,” Macher says, “but it’s got a lot of humor.”

In fact, the playwright says she never intended the show to be a comedy. “I’m about to admit how painfully un-self-aware I am, but I wrote it as a drama,” she says. “I had no idea it wasn’t a drama until I had a first reading in Roanoke a year after I wrote it. Everyone was laughing hysterically, and I’m like, ‘oops.’”

Apparently, the humor wasn’t lost on UVA’s drama department, which selected it as a part of its 2015-2016 season. For Macher, though, it was a show like many others—the dramatic telling of stories she calls “truthful,” but it’s not autobiographical.

“When you write, you draw from—not the experiences exactly. You just try to find moments where the feelings are real, where you can feel something breaking apart,” says Macher, who experienced her own divorce while writing the show.

Of course, that’s the point of theater, the force that unites pre-med hopefuls, seasoned professors and audience members together in darkened playhouses.

“You’re taking a big risk exposing the honest parts of your life,” Macher says. “It’s scary, but it allows the audience to explore those moments in their lives, too. Your stories intertwine for a time.”

Categories
Arts

ARTS Pick: Wrinkle Neck Mules

Get on the track for the live recording of the Wrinkle Neck Mules at the Southern on Saturday. Photo: MB Celella

There’s no need to smuggle a taping rig into this Wrinkle Neck Mules show because WarHen Records is capturing the tracks live for an upcoming vinyl release. The recording by Warren Parker’s indie label offers die-hard fans a collector’s item and a chance to enjoy the intimate gig without fumbling with gear and bumping into fellow concert-goers.

Saturday 4/2. $10-12, 7pm. Southern Café and Music Hall, 103 S. First St. 977-5590.