Chef Jeff Henderson
Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at schools, organizations, and Fortune 500 companies across the country.
The American Tasting Institute has named him Las Vegas Chef of the Year.
HarperCollins published his life story in the New York Times best selling book “Cooked”. His success as an author landed him on Oprah. Shortly after that TV appearance, Sony Pictures bought the rights to his book and his life story, which is currently being developed into a major motion picture.
Jeff has taken advantage of his exposure to inspire disadvantaged young adults and at-risk youth. In addition to his high profile speaking engagements, he makes regular appearances at prisons and inner-city youth programs all around the United States.
Today Jeff shares his knowledge and excitement for food through his speaking career, his cooking shows and his popular cookbooks. His story has been featured on Good Morning America, The Today Show, CNN, ABC World News Tonight, The Steve Harvey Show, USA Tofday, People Magazine, New York Times, Newsweek, and the Washington Post.
Jeff currently resides in Las Vegas where he spends as much quality time as possible with his wife Stacy and their five children.
Dance-N-Drill began 31 years ago when founder, Lynn Ramey, started the first class as well as holding auditions for the first ever city-wide drill team, the "Tyler Golden Girls". While her beginnings may have been small, it is now one of the largest, most prestigious studios in Texas. Her desire is that you enjoy an atmosphere where students are educated, equipped, and encouraged in a fun, loving, and nurturing environment.
"Loved working with such people of class, excellence, and sensitivity to accomplish a top notch show! We will be ready for the second one in the future!"
Tyler, TX 75701
Chef Michael Brady
Chef Michael Brady believes in “paying it forward.” And because he was trained by some of the best culinary experts in the country, the people of East Texas are in for a real treat.
“Most of my career has been spent in restaurants and vineyards, and I’m excited to bring that experience to FRESH. We offer our customers the best prepared foods to bring home and serve with pride to their own family – without the overhead costs of a fancy restaurant.”
What makes Chef Brady unique is that his “only the best” philosophy extends to every type of food, not just the exotic or expensive. “I believe that if you’re going to make a cheeseburger, you should figure out how to make the best cheeseburger possible. I’m not one to only stick to fancy foods like foie gras and caviar.”
One of Louisiana Cookin’ Magazine’s 2010 “Chefs to Watch”
Chef Brady was a soccer star in high school in Shreveport, Louisiana, before he decided to change direction, turning down athletic scholarships for culinary school in South Carolina. Upon graduation, he was pegged to work with Chef Frank Lee at Charleston’s SNOB (Slightly North of Broad). He also spent time under the tutelage of Chefs Bob Wagner and Michelle Weaver at the Charleston Grill. While there, he attended a wedding on a vineyard in Armissan, France, and fell in love – with the vineyard. “I spent the better part of a year there earning my keep by cooking meals for tourists and visiting business people.”
This exposure in the wine business inspired him to return to Shreveport and jump on board with Wine Country Bottle Shop to develop and open the Bistro portion of the operation with his brother. While at Wine Country Bistro, Chef Brady was named one of Louisiana Cookin’ magazine’s “Chefs To Watch in 2010” – an honor that goes to five of the best young chefs in a state that is known for cooking. This honor allowed Chef Brady to “pay it forward” by hosting a black-tie fundraiser for Café Reconcile, a New Orleans restaurant/culinary school that takes at-risk kids off the street and teaches them the restaurant trade. “That was one of the best and most fulfilling experiences of my life,” said Chef Brady. “Seeing how that restaurant is giving back to the community really motivated me.”
An avid swimmer and biker, Chef Brady is married to a beautiful Cajun girl with two sons, another on the way, and his daughter, a black Labrador named Stella.
Testimonial from Chef Brady
It was a great time! It was cool to let our FRESH guests see that we are involved in some fun trendy things as well as the people that were there to shop. They came across our shoot and were able to get some good "tid bits" on how to make a great classic a little more heart healthy. It was a great experience and I love every minute of it! Chef Jeff was a fun outgoing guy that I enjoyed hanging out with and cooking some good food!
Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements to the table in her weekly NPR affiliated radio show, “Louisiana Eats”.
Her first book, “The Crescent City Farmers Market Cookbook” received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. Her latest book, “Louisiana Eats” was given the Literary Award of the Year by the Louisiana Library Association.
Poppy provides weekly restaurant commentary on the PBS show, “Steppin’ Out” seen on WYES TV and has appeared on the Food Network, the Travel Channel, the History Channel and CBS Sunday Morning.
John Varanese obtained his BA in Food Service Management and AS in Culinary arts from Johnson and Wales University in South Carolina. During his enrollment there, Varanese was Kitchen Manager for Magnolias, a landmark in Southern cuisine, for three years. Varanese set himself apart from other chefs quickly after displaying his accomplished understanding of business finance. While working in Magnolias, he revealed his great ability to control costs while producing very high quality cuisine using only the freshest local ingredients.
In 1998 Chef Varanese took the position of Executive Chef at Azalea in Louisville, Kentucky. There, he developed his management style, personality and culinary flair. After 3 years at Azalea, Chef Varanese left and spent 4 years as the Executive Chef at the Cardinal Club during the planning stages for his own restaurant. He resigned to focus on opening Varanese in August 2007.
Varanese is known for his culinary creativity as well as his dedication to local farmers who provide the freshest local products as showcased in many of his signature dishes. He is star and co-producer of his own television show, “Big World of Food” which educates viewers on the importance of local farms’ to the food on their tables. More at www.bigworldoffood.com.
Chef Varanese has won numerous awards and has represented the State of Kentucky’s Dept of Aquaculture three years in a row at the Great American Seafood Cook-Off in New Orleans. He was also invited to cook at the James Beard House in New York in 2012. Recently Chef Varanese was honored as one of the country’s top culinary talents in the premier edition of Best Chefs America and named “Restaurateur of the Year” for 2013 by the Kentucky Restaurant Association.
Birmingham Botanical Gardens
Birmingham Botanical Gardens is Alabama's largest living museum with more than 12,000 different plants in its living collections. The Gardens' 67.5 acres contains more than 25 unique gardens, 30+ works of original outdoor sculpture and miles of serene paths. The Gardens features the largest public horticulture library in the U.S., conservatories, a wildflower garden, two rose gardens, the Southern Living garden, and Japanese Gardens with a traditionally crafted tea house. Education programs run year round and more than 11,000 school children enjoy free science-curriculum based field trips annually. The Gardens is open daily, offering free admission to more than 350,000 yearly visitors.
Crystal Hot Sauce
Great flavors were born on Tchoupitoulas Street back in 1923. The story of Louisiana’s favorite hot sauce begins in the early 1920s, when Alvin Baumer borrowed some cash from his future father-in-law to purchase “Mill’s Fruit Products,” a small sno-ball syrup company in New Orleans (sno-balls are a summer treat made with shaved ice). Included in the sale was a recipe for a hot sauce made with cayenne peppers, called Crystal Pure Louisiana Hot Sauce. The name still holds true today!
Today, Baumer Foods, Inc. is still family-owned and run by Alvin Jr., and has become not only a Louisiana institution, but one of the fastest growing condiment manufacturers in the country. More than 4.5 million gallons of Crystal Hot Sauce are shipped to destinations in the U.S. and across the globe. And while Crystal Hot Sauce is still the heart of Baumer Foods, Inc., the company has also branched out into a successful, taste-driven product line, including Crystal Buffalo Wing, Worcestershire, Steak, Asian sauces and Figaro Liquid Smoke.
I am a native of Louisiana and grew up cooking. The majority of my recipes are either my own or from my friends back in Louisiana. I opened the café in June of 1992 in Longview, TX. The Longview Daily News conducts a once a year opinion poll by subscribers to the newspaper and readers on what is the best in East Texas. I am proud to say a big thank you to all who voted us the best Cajun Food in East Texas for 22 years in a row. We have also been mentioned in Texas Monthly Magazine 3 times.
Rhino Coffee was established after seeing a need for an independent locally owned coffee house in Shreveport. Rhino Coffee prides itself on a custom made cup, a traditional coffee menu, healthy homemade food, and a warm, comfortable atmosphere.
Many customers ask, “Why the rhino?” While the owner was backpacking through Nepal, he came across many rhinos. The magnificent rhino is often valued for its horn, some cultures believing powdered rhino horn will cure anything from fever to food poisoning. Interestingly enough, coffee growing and drinking began in the Horn of Africa. I guess you could say the rhino and its horn further inspired the dream of opening a coffee house in Shreveport. It is our intent that a cup of coffee from Rhino will help your day go better! In Ethiopia early coffee houses offered a place in which business and social life could be conducted in comfortable surroundings, chess was played, gossip exchanged, and music enjoyed. We hope to offer you a place where you can work, relax, and connect with your friends, from the Horn of Africa to the horn of the Rhino in Shreveport, Louisiana.
The People of Rhino Coffee
Pat Bolling grew up in a small town an hour east of here, Homer, Louisiana, a small (originally an oil field) town. Homer and the surrounding communities are filled with hardworking people who live for the fresh vegetables of spring and summer. His food is unpretentious food that fills the bellies and the souls of southern folks.
Pat grew up in the kitchens of his mother (who worked everyday but still cooked a full meal each evening) and two grandmothers, my dad’s mother "Mammaw" and my mother’s "Mom" who is still cooking today. While my grandmothers’ cooking were somewhat different technically, they were very much the same. Honest, from scratch food! They never looked at what they did in the kitchen as anything special but looking back, I see classic cooking technique in almost every step they took. What a classroom!
Pat will not refer to himself as a “Chef.” He prefers “Cook” and hopes to replicate, if only in essence, the same honest “from scratch” cooking that he saw in their kitchens, but with a modern twist or two. "My recipes are an amalgamation of similar recipes and of memories from those kitchens of my childhood. Most of their everyday cooking was done from memory, no recipes. Mammaw’s only measuring cup was for detergent beside the washer, yet she would produce the most beautiful loaves of bread and rolls each Saturday for lunch with all of her family, a spread most would reserve for Thanksgiving or Christmas. Mom prepared full meals every weekday for all of her family, 6 or 8 of us complete with dessert."
Pat joined the Rhino Coffee team half way through the first year and her fills the air with the pleasant aroma of all his tasty dishes!
Laura Crawford is affectionately known as Rhino Mom, the mother of Andrew Crawford, owner of Rhino Coffee. From the time Andrew was small he was always “serving” people, either at a lemonade stand, at First Methodist Church, or at Young Life. Now he loves serving people the home-cooked food, baked goods, and the best coffee in the area! He also serves them through his web-site building at Crawford Design! What was the Premier Dress Shop of the South, “Sue Peytons” Bridal and dress shop, has been transformed into the premier Coffee House! Laura has four boys who are all very different. Edward and Robert work in investments in Miami and Shreveport, respectively, and John-Henry is a world-class cellist who is making his solo debut on the International concert series at the Louvre in Paris in November. She is happy to have two precious daughters-in-law, Mary and Shani, and 2 ½ grandchildren! In addition to the boys, her household sported for many years: a dog, parakeets, geckos, albino corn snakes, a pacman frog, monitor lizards, veiled chameleons, skinks, and several baby alligators who occasionally escaped form their habitats, making unexpected and unappreciated visits around the house! She thinks she earned the award of Most Patient Mom for all this grief!
Laura is on the faculty at Centenary College and is Director of the Centenary Suzuki School where there are eight teachers and 150 children ages 3-18. She plays violin professionally in the Baroque Artists of Shreveport and the Shreveport Symphony. She has loved cooking for her husband, a houseload of boys, and their friends! Her buttermilk biscuit recipe came from her eight grade home economics class in Memphis, TN!
Whittney Turner grew up in Monroe before moving to Shreveport. She learned how to cook from her mama and grandmamma. Whittney always has a smiling face at Rhino and is anxious to please her customers. When she is not ordering supplies, managing baristas, serving food or coffee, you can sometimes spy her dancing in the kitchen while she is cooking! J Whittney loves where she works!
Dickie Brennan’s Bourbon House is all about local seafood. If it’s not in season, you won’t find it on the menu. Enjoy authentic New Orleans dishes at New Orleans' premier oyster bar and seafood restaurant. Bourbon House boasts a lively atmosphere with huge picture windows overlooking Bourbon Street. The dining rooms of this famous French Quarter restaurant are indicative of New Orleans’ European heritage, with handcrafted wrought iron and custom millwork.
Dickie Brennan and his culinary team have created an incredible menu of classic New Orleans Creole dishes complemented by new favorites. Dine at New Orleans' favorite oyster bar and enjoy local Louisiana oysters on the half shell either straight up, or topped with champagne mignonette and Cajun caviar. The Plateaux de Fruits de Mer is a great way to start a meal, featuring an impressive selection of shucked oysters, Gulf shrimp, assorted seasonal seafood salads and marinated crab fingers. Signature favorites include Redfish on the Half Shell (grilled skin on) and New Orleans style Barbeque Shrimp.
And Bourbon House is also more than just a name—the restaurant offers New Orleans' most extensive and impressive selection of small batch and single barrel bourbons, a delicious Frozen Bourbon Milk Punch, and the one and only New Orleans Bourbon Society.
Chef Darin Nesbit
A formally trained chef with years of experience in New Orleans’ best restaurants, Chef Darin Nesbit oversees the kitchen at Dickie Brennan’s Bourbon House.
His first professional experience came at Commander’s Palace under the tutelage of then Executive Chef Jamie Shannon. During his tenure, he was a key member of the culinary team that led Commander’s Palace to be named Outstanding Restaurant in America by the James Beard Foundation.
In 1997, Chef Darin joined Dickie Brennan at Palace Café. His focus on food presentation, his keen understanding of culinary technique, and his zeal for flavorful Creole cooking have made Chef Darin Nesbit an instrumental asset. Chef Darin has been a fixture in the kitchen of all of Dickie Brennan’s restaurants ever since.
Darin has been a featured chef at the revered James Beard House, the world renowned Cal-A-Vie Spa in Vista, CA, The Grand Hotel in Point Clear, AL, and has appeared on the Today Show. He frequently conducts culinary demonstrations, and in the fall of 2010 became an instructor at the John Folse Culinary Institute.
Gerard Maras, though not a native of New Orleans or even Louisiana is a well known figure in the recent culinary history of this food-loving culture.Coming to New Orleans in 1983, via Commanders Palace and restaurant “matriarch” Ella Brennan, Gerard would find his new home. Prior to his arrival, he had been schooled in French Classical cooking in New York and Palm Beach Florida. New Orleans seemed a strange new land, with a culture unlike any he has seen. The food, he soon realized was reveled and held sacred to the proud people of this city and state… “They lived, they ate, they drank in a constant celebration…but most of all they ate”. Food is the nucleus and driving force of this land.
Gerard soon moved from Commanders Palace to Ella’s new Bistro in the French Quarter, put at the helm of a premiere new concept for the city, Mr. B’s Bistro. He quickly discovered the passion his clientele had for food and the bounty of beautiful fresh produce and seafood that was available to him. Along with the then ‘New Garde’ of chefs, Emeril Lagasse, Paul Prudhomme, Susan Spicer, Frank Frank Brigtsen and Jamie Shannon, Gerard began networking with farmers and fishermen to bring these products into his restaurant, long before the farmers markets and “farm-to-table” surge had begun. It was this that shaped his food style and career. The freshest product, simply prepared.
For 15 years Gerard ran the brigade of cooks and chefs at Mr. B’s, teaching technique and inspiring them in his passion for fresh product. Many of these young cooks are now the owners and chefs of some of New Orleans finest eating establishments. Gerard opened Gerard’s Downtown, earning accolades both locally and nationally, rated one of the top 15 new American restaurants, by Travel and Leisure its first year and several other awards and favorable articles from media across the country.
In 1993 Gerard bought a farm in Franklinton Louisiana and started growing some of his own produce for his kitchen, fresh farm eggs for baking, micro greens for salads, baby brussel sprouts, peppers,and a variety of product that would enhance his menu. He still uses these products in his catering and private cooking classes because freshness is the key ingredient to truly wonderful food.
Today Gerard teaches private classes at the New Orleans Cooking Experience in New Orleans as well as bringing his expertise into the homes of “foodies” for private classes. His catering of weddings, parties and special events is unsurpassed. Private dinners with menus created by the chef and host are truly special. Whether you are hosting a dinner party, a wedding or just want to learn new recipes and techniques, bringing this esteemed chef into your kitchen adds that personal touch to a memorable evening.
The City of Longview Texas hosted the annual 4th of July Fireworks and Freedom Celebration this year which included a concert and festival with activities for the whole family throughout the day at the Maude Cobb Convention and Activity Complex.
Percy Anderson was born in New Orleans in 1976 and is the leader of Kinfolk Brass Band. He first started playing music in marching bands in Jr high school, under the direction of the late Donald Richardson. In 9th grade he was introduced to Jazz by assistant band director who was also a member of De'jean Olympia Brass Band. Percy has been a Jazz Musician since 1993. Percy played with many bands in New Orleans before forming the Kinfold Brass Band after the major disaster that followed huricanne Katrina. To learn more about the band Click Here
Richard Anderson co-directs Kinfolk Brass Band and like his brother, Percy, first started playing music in his Jr. high school band under the direction of the late Donald Richardson. In the 8th grade he was introduced to Jazz by an Asst. band director who was also a member of De'jean Olympia Brass Band. Richard attended Southern University & AM in Baton Rouge where he studied under Mr. Alvin Batiste and recieved hsi Bachelor Degree in Music. To learn more about Richard Anderson and the Kinfolk Brass Band Click Here
Porter and Luke's
Porter and Luke's was established January of 2013 after being completely remodeled from the previous Zeke's. We have a main dinning room that seats up to 96 people, as well as the Duke Room which holds up to 34 people. The Zeke Room is reserved for private parties, we can comfortably seat 50 people and YOU get to decide how you want the room setup. The Zeke Room is great for anything from a business meeting to a party (they offer an open bar if requested). If you would rather just stop in for a drink, we have a state of the art 30 foot granite bar with a great drink selection and plenty of seating. Our food is freshly made and all seafood is brought in daily. Chef Vincent's Lunch and Dinner Specials change daily and feature some of our greatest cuisine creations. Our most popular dessert dishes are bread pudding and the many different types of cheesecake we serve, all of them homemade. Whether you are craving great Louisiana seafood, Italian pastas, or if you just have a sweet tooth, Porter and Luke's is here to serve you!
Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens. Gibson is also on the advisory board for Renzi Education and Art Center and Susan G. Komen of NWLA. She is a proud recipient of the 2014 African American "Make A Difference" Achievement Award. Charisse is a public speaker, host and member of the National Association of Black Journalist. She considers herself a "Flea Market Junkie," always finding old treasures and turning them into something of value. You can catch Charisse weekdays in the ArkLaTex on KSLA News 12 This Morning.
By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com
Try Sara's grandmother Ma Jane's famous Rice Dressing
1/2 pound ground beef1/2 pound ground pork
1 1/2 pound shrimp (peeled and deveined)1/2 large onion and bell pepper (chopped)
1 1/2 celery stalks (chopped)1/2 cup each green onions and parsley
1 tsp garlic powder1/2 tbsp roux
1/2 tsp Kitchen Bouquet (to darken if needed)2 cups Cooked rice (can use up to 6 cups)
2 ounces Season All Seasonings1 tbsp cooking oil
1/2 cup water
The prep time includes peeling the shrimp. In a large roaster or heavy duty pot, add oil and brown the beef and pork. Drain any excess oil and meat fat. Add the Cajun Trinity (onion, bell pepper, and celery), garlic powder, roux and Kitchen Bouquet. Blend the mixture together and 1 cup cold water.
Bring to a boil, lower the heat and simmer for 30 minutes. (Note if water goes down, add more water to keep the mixture in a watery gravy-like stew consistency.) Add the shrimp, parsley, and green onions. Cook for three minutes, take off heat and cover pot. Let the heat of the mixture finish cooking the shrimp.
Add the cooked rice to the mixture keeping the rice moist. All done.
Frank's Pizza Napoletana
FRANK’S specializes in the area’s only true Pizza Napoletana. Our pizzas are prepared the same way Neapolitan pizzas have been made for well over 200 years. Everything from the Caputo flour and the San Marzano tomatoes that we use, the strict techniques that we follow, our Stefano Ferrara oven and the Mecnosud dough mixer and the way use them…all follow strict Neapolitan tradition. FRANK’S also offers daily pasta specials, creative, made-from-scratch appetizers, soups, toasted Panini, salads and desserts. FRANK’s bar offers an extensive selection of wines that will fit any taste and budget, craft beers both on tap and in bottles as well as scratch-made cocktails. Our food and spirits are served in an upscale, relaxed setting that merges the feel of a traditional old world Neapolitan pizzeria with beautiful modern-contemporary architecture.
FRANK’S goal is to be a truly great, neighborhood restaurant that delivers one of a kind quality and is the best at everything we do. We want to keep it simple; buy the best ingredients, hire the best people, make the best dough, make the best pizzas, make the best drinks, provide the best service in a fun, lively and inviting atmosphere. We work hard everyday to get it right because we care. We strive daily to provide genuine hospitality and great unique products and want our customers to want to come here and come back again and again.
The Kinfolk Brass Band
The Kinfolk Jazz & Brass Band started in 2005, and is currently directed and managed by brothers Percy and Richard Anderson. Playing music has taken the Anderson brothers around the world, touring Germany, Switzerland, Spain, Italy, Turkey, and France.
The Kinfolk Brass Band is at the forefront of the New Orleans Brass Band renaissance. They fuse numerous styles of music, incorporating Mardi Gras chants, New Orleans Funk, and modern jazz ,with an old world traditional brass band sound.
The band has performed at festivals, weddings, jazz funerals, and corporate events. Playing venues ranging from local clubs and grand ballrooms to second-line parades in the streets, the Kinfolk Brass Band has been enjoyed by millions of people all around the world. In 2009, Kinfolk Brass Band released their debut album, entitled Bourbon Street Parade. Over the past year, Kinfolk has performed in over 100 weddings and conventions, making them the most requested brass band in the City of New Orleans. Most recently, the band has performed at prestigious events such the the New Orleans Jazz and Heritage Festival, the BCS Allstate Sugar Bowl, and the 2012 Olympics in London.
The Kinfolk Brass Band embodies the unique sound of the City of New Orleans. Whether performing on a large stage, at a street parade, or in an intimate setting, the Kinfolk Brass Band provides the highest quality of entertainment with their animated style and energy. They are sure to be the highlight of any event.
Percy Anderson was born in New Orleans in 1976 and is the leader of Kinfolk Brass Band. He first started playing music in marching bands in Jr high school, under the direction of the late Donald Richardson. In 9th grade he was introduced to Jazz by an Asst. band director who was also a member of De’jean Olympia Brass Band. Percy has been a Jazz musician since 1993. Percy played with many bands in New Orleans before forming the Kinfolk Brass Band after the major disaster that followed hurricane Katrina.
Richard Anderson co-directs Kinfolk Brass Band and like his brother, Percy, first started playing music in his Jr. high school band under the direction of the late Donald Richardson. In 8th grade he was introduced to Jazz by an Asst. band director who was also a member of De’jean Olympia Brass Band. Richard later attend Southern University & AM in Baton Rouge where he studied under Mr. Alvin Batiste (Jazz Program) and received his Bachelor Degree in Music. Richard gained a lot of experience playing with various bands until becoming a founding member of Kinfolk.
Noel Freeman was born in New Orleans in 1988 and has been playing the trumpet since he was 11 years old. He started playing Brass Band music in 2004 with the Truth Brass Band. The following year he joined the Kinfolk Brass Band.
Byron Bernard Byron “Flee” Bernard’s professional music career began in 1988 under the Olympia Brass Band, performing with the Olympia Junior Band, out growing the name a couple of years later, which became the Young Olympians in 1992, We got the name Soul Rebels from Cyril Neville. As the group leader, He played the tenor, alto saxophone. In 1994, when New Orleans lead the nation in kiling, He arranged musically and vocally the popular song, “Let Your Mind Be Free”. After a 6 year stint with the band he became a member of the Rebirth Brass Band with whom he played until 2007. Since that time he have worked with numerous bands and groups, but the majority of his time is spent playing with the Kinfolk Brass Band.
Neal McCoy has released ten studio albums on various labels, and has released 34 singles to country radio.
In 1993, Neal McCoy broke through with the back-to-back number 1 singles No Doubt About It and Wink from his platinum-certified album No Doubt About It.
His commercial success continued into the late 1990s with two more platinum albums and a gold album, as well as six more Top Ten hits.
Neal returned in early 2003 with The Luckiest Man in the World, following it with That’s Life in 2005. A seventh Top Ten hit, the number 10 Billy’s Got His Beer Goggles On, came in 2005 from his self-released That’s Life.
Music of Your Life, a big band jazz and country amalgam with Les Brown, Jr. recorded for a public television special, appeared in 2011, with a new studio album, XII, finally arriving in 2012.
Neal also supports his own charity organization: East Texas Angel Network, which is committed to the enhancement of the lives of children of East Texas who are living with terminal or life-threatening diseases.
Kylie is a twenty-something girl who loves food & taking pictures of it. Cooking is her relaxation and the time she’s happiest, other than when eating. She lives life by the mantra, "act like a lady, eat like a beast!"