News, Wisconsin Musicians In Austin, Pie Day

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• Wisconsin Bands Aim To Leave A Mark At SXSW Festival

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  This year marks Wisconsin’s biggest presence yet at Austin’s annual South By Southwest (SXSW) music festival.

  Bands like PHOX, Vic and Gab and High Bob and the Hustle are performing official shows while more than 30 Wisconsin acts are being featured at the MilwaukeeHome Stage. South By Southwest has become a wildly successful showcase of music, film and technological talent from around the country.

  Get to know some of the Badger state bands appearing at SXSW:

  Hugh Bob and the Hustle

  Hugh Bob and the Hustle features singer-songwriter Hugh Robert Masterson, who grew up in Butternut. Hugh Bob and the Hustle describe themselves as “similar in spirit to country in its earnestness and its ties to American folk traditions, but details the plight of folks up north.”
  

  “Blame Me” by Hugh Bob and the Hustle:

  Vic and Gab

  Milwaukee native sister duo Victoriah and Hannah Gabriela come together in their band, Vic and Gab. The band formally took shape in 2011. They’ve been performing since they were 14 years old.

  “When You Walk Into The Room” by Vic and Gab

  PHOX

  PHOX is the product of six high school classmates out of Baraboo who eventually settled in Madison together. In a couple of years, they had a demo of bedroom-recorded music, and the band’s success began to blossom.

  “Evil” by PHOX

  Klassik

  Klassik touts a fusion of hip-hop and jazz, among many other genres. He aims to pay homage to the legends of music past, including Stevie Wonder, John Coltrane, Kanye West, and others. Klassik hails from Milwaukee.

  “Boogie” by Klassik

  Fever Marlene

  Scott Starr and Kevin Dunphy, the dynamic duo comprising Fever Marlene, hail from Milwaukee. The two met while studying in Madison.

  Fever Marlene writes, produces, records, mixes, and masters all their own material in their self-built studio.

  “Better” by Fever Marlene

  https://soundcloud.com/fevermarlene/better

• Wisconsin Makes Its Mark On Austin's SXSW Festival

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  This year marks Wisconsin’s biggest presence yet at Austin’s South By Southwest music festival. Bands like PHOX, Vic and Gab, and High Bob and the Hustle are performing official shows, while over thirty Wisconsin acts are being featured at the MilwaukeeHome Stage. South By Southwest has become a wildly successful show of music, film, and technological talent from around the country. On Friday, Central Time is playing music from Wisconsin bands at the festival throughout the show.

  The songs featured on Central Time include:

  “Blame Me” by Hugh Bob and the Hustle:

  “When You Walk Into The Room” by Vic and Gab

  “Evil” by PHOX

  “Boogie” by Klassik

  “Better” by Fever Marlene

  https://soundcloud.com/fevermarlene/better

• Food Friday: Pies

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  Unofficially, March 14th — or 3/14 — is Pie Day! WPR’s own resident pie enthusiaist discusses his favorite pies to make and shares some of his favorite recipes.

  Michael Leland’s Chocolate Stout Silk Pie

  Crust

  • 1 1/2 cups crushed graham crackers
  • 1/3 cup melted butter

  Filling

  • 12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
  • 6.5oz of mini marshmallows (or 24 large marshmallows) (I use mini-marshmallows because they’re easier on my blender motor)
  • pinch of salt
  • 2/3 cups stout beer
  • 1/3 cup evaporated milk
  • 1 tsp. vanilla
  • 1 T creme de cacao (light or dark will work)

  Pre-heat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You canalternatively use a ready made graham cracker crust.)

  Place chocolate, marshmallows and salt in a blender.
  In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.

  Pour stout and milk into blender, let marshmallow and chocolate melt for a minute, and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.

  YIELD: 8 Servings
  Source of Recipe: Tapps Brewpub & Steakhouse, New Brunswick, Canada

  Michael Leland’s Pork Pie with Cider and Apples recipe

  Crust dough

  • 1 C lard or Crisco
  • ½ t sea salt
  • 1 ¼ C boiling water
  • Beaten egg for glaze (optional)
  • 5 C all-purpose flour

  
  Filling

  • 1 lb ground pork
  • ½ T sea salt
  • 1 lb cubed pork
  • 1 t ground black pepper
  • 3 oz bacon, ground or chopped
  • ½ t ground nutmeg
  • ¼ lb onion, chopped
  • ¼ lb tart eating apple, peeled and chopped
  • 6 T hard cider
  • 2 T sage, chopped

  
  Chop the lard or Crisco into bits and melt it in the boiling water. Pour into large bowl with the dry crust ingredients. Work it into a paste and then form a ball. Cut away one-fourth of the dough to use for the top of the pie. Roll out the larger piece to form a circle
  
  Build the crust by placing a 9-ish-inch pan (I use a springform) inside the circle of dough and mold the walls of the pie around the pan. Help the crust keep its shape by wrapping a sheet of waxed paper around the sides and then tie a piece or two of string around it.
  
  Remove the pan and fill the crust with the filling ingredients which you have mulched together. Press the filling in so that it is tightly packed to the top. Cover with the other circle of dough and crimp the two pieces together with your fingers. Cut a small hole in the top for venting, and if you’d like, brush the top and sides with the beaten egg.
  
  Bake at 400 for 30 minutes to firm up the crust and give it some color. Turn the heat down to 325 and cook for two more hours. Check the pie occasionally and cover the top with foil or waxed paper if it begins to color too deeply (this has never happened to me). Remove the pie from the oven and take off the wax paper and string. If you’d like, brush beaten egg on the pie again and return to the oven for 10 more minutes.