Time and Date: 10-12pm Feb. 7 and Feb. 22, 2014
Location: 1023 Chorro St. San Luis Obispo, CA 93401
Cost: Free. Call (805) 540-5243 for more information. Website: www.lunaredslo.com
Stuart Mason and Kenny Blackwell return to Luna Red in San Luis Obispo, with a repertoire of traditional Americana and acoustic blues. The two seasoned masters of guitar and mandolin are members of Little Black Train, a popular local bluegrass-roots trio.
Mandolinist and guitarist Kenny Blackwell, who studied with the legendary Jethro Burns, has been a fixture in the West Coast bluegrass scene since 1978. He is known for his extensive studio work on various projects, as well as his collaborations with progressive fiddler Richard Greene and his membership in the Laurel Canyon Ramblers, a legendary California bluegrass outfit. His background includes collaborations with the likes of Linda Ronstadt, Johnny Rivers and Neil Diamond. His current projects include the HayDudes, his duo with Dorian Michael, Little Black Train, the Mystery Trees, and The Demos.
Stuart Mason was born in the hills of West Virginia and has been playing traditional music on stage for over 35 years. He is known for his authentic vocals, backup guitar and mandola in alternate tunings, and inability to hold his whiskey. On banjo he plays in the older clawhammer and two-finger styles. Stuart has won awards for traditional singing (Goleta Old-Time Fiddler’s Convention), mandola (Topanga Banjo and Fiddle Contest), and songwriting (West Coast Songwriter’s Association). Deeply rooted in Americana, Stuart’s original songs are the fruit of many years he spent immersed in traditional music. In addition to Little Black Train and Celtic combo Molly’s Revenge, he helps present a long-running weekly residency in San Luis Obispo with the Old-Time Fiddle and Banjo Show.
Luna Red is a unique dining concept created and executed by Chef Shaun Behrens. A passion for simple and clean food, local produce, and a warm ambiance helped spur the vision for Luna Red. Inspired by the European custom of respect for the locality and traditional preparation of food, the menu includes cured meats, local cheeses, and produce from regional farmers’ markets.