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Article: GUMBO GUSTO BASS PLAYER NEVER MISSES A BEAT MAKING HIS ROUX-MARKABLE DISH.(Lifestyle)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- February 11, 1998
CopyrightCOPYRIGHT 1998 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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By night, six months out of the year, Tony Garnier is on stage somewhere in the world, playing bass behind Bob Dylan.
But once and maybe twice a year, Garnier stands behind a stove, feverishly stirring the roux of what will in a few hours become a remarkable gumbo.
He does it around Christmas, in the East Village apartment he shares with his wife, and again if Dylan's tour hits New York.
Gumbo is one of those mystical folk dishes, like paella and bouillabaisse, made from heirloom recipes that are argued over passionately and personalized by cooks who are loath to give up their secret ingredients.
It is easy to find in restaurants, far ...