Copy

Welp City News! Issue 24

Welcome to the newest issue of Welp City News! For those of you just joining us, this is the go-to newsletter for all the latest and greatest Hooten Hallers updates, exclusive photos and drawings, and a special Hooten Hallers created recipe! 

First, The News:

Happy 2020!  Thanks to all of our friends and fans around the globe for rockin' with us. 

We had a wild and wonderful trip through the UK in Nov!  It was such a good time that we already started planning our return- stay tuned! Check out these kind show reviews from Manchester and Portsmouth.

After we returned home, we spent a week at Native Sound studios in St Louis, MO with our esteemed producer Dominic Davis and wizard engineer Ben Majchrzak to record our new album!  We were absolutely thrilled with how it came out, and eagerly await the next steps of mixing and mastering.  

After enjoying some holiday time with family and friends, we're right back at it reuniting with our dear friends The Dead South for a tour through the southeastern US! Tickets are going fast, so get 'em while they're hot!

We'd like to take a moment to give a shout out to Amy and Mark of the band Golden Shoals (formerly known as Hoot and Holler). Over the years, there has been some confusion for both our fans and theirs due to the similarity of our names. We appreciate that they took this step of choosing a new name, which went into effect Jan 1. They are lovely folks making great music and we hope you'll check them out!
New t-shirt design hot off the press, thanks to Ando at Pretty Good Posters and the fine folks at MerchOp, starring Tina the Van.  Drop by the merch booth on our next tour or swing by the online shop to get yours!

TOUR DATES

2020
Fri Jan 10: Des Moines, IA @ The Gas Lamp ...tix
Sat Jan 11: Salina, KS @ The Voo ...free

w/ The Dead South**
Thur Jan 16: Asheville, NC @ The Orange Peel** ... SOLD OUT
Fri Jan 17: Raleigh, NC @ The Ritz**...tix
Sat Jan 18: Charlotte, NC @ The Fillmore**...tix
Mon Jan 20: Charleston, SC @ Music Farm**...tix
Tue Jan 21: Orlando, FL @ House of Blues**...tix
Thur Jan 23: Ft Lauderdale, FL @ Revolution Live** ...tix
Fri Jan 24: Tampa, FL @ Orpheum Theatre**...tix
Sat Jan 25: Atlanta, GA @ Buckhead Theatre**...tix


Fri Apr 3/Sat Apr 4: Iowa City, IA @ Mission Creek Music Festival ...tix

Sat May 30: Clarksdale, MS @ Goatfest VII 

Fri June 5: Trenton, NE @ Pondstock 


Sat Jun 20: Mt Carroll, IL @ Rhythm Section Amphitheater 

John's Pesto Pasta with Balsamic Roasted Vegetables 

Ingredients 

•1 lb pasta of your choice (I used farfalle)
•1 6.5 oz jar of pesto
•1 pint cherry tomatoes 
•1 onion cut into wedges
•1/2 lb white or crimini mushrooms, quartered
•1 zucchini cut into 1 inch half moons
•1 head garlic peeled and separated into cloves
•1 bunch spinach roughly chopped


For the marinade:
•3 Tbsp balsamic vinegar 
•3 Tbsp olive oil
•2 Tbsp soy sauce
•2 Tbsp brown sugar
•1/2 Tbsp Dijon mustard 
•1/2 tsp dried basil
•1/4 tsp (or more if you like) crushed red pepper

Preheat the oven to 400.

In a small bowl, whisk together the ingredients for the marinade until the sugar is dissolved. Combine the tomatoes, onions, mushrooms, zucchini, and garlic in a large mixing bowl. Pour the marinade over the top and stir until well coated. Spread onto a large sheet pan and roast for 40 minutes, stirring halfway through.

Meanwhile, cook the pasta according to the instructions on the package. Drain, and return the pasta to the hot pot. Stir in the entire jar of pesto, then add the spinach and let it wilt with the heat of the pasta. Add salt and pepper to taste. When the vegetables are done, transfer to a bowl, scraping along with them as much of the now reduced marinade as you can. Now just dish up some of the pasta and spinach and put a big scoop of the roasted veggies on top. Serve with grated Parmesan and warm crusty bread. Enjoy!
Facebook
Link
Website
Email
YouTube
Copyright © 2020 The Hooten Hallers LLC, All rights reserved.