Invitation: Harmonia Jazz Workshop, Budapest Jazz Club, 21 December
- 17 Dec 2012 8:00 AM
The bandleader and virtuoso master of the melodious modern swing guitar, Istvan Gyarfas is one of the most entertaining high quality jazz players. The audience warmly responds to each of his performances. Gyorgy Orban is one of the most original young bassists in Hungary, a country teaming with virtuosos on his instrument. He first caught public attention as a member of the legendary Szakcsi New Gypsy Jazz outfit. The rhythm will be laid down by the guitarist’s brilliantly gifted son, Attila Gyarfas on the drums.
As for the guest stars, Csaba Deseo (violin) was one of the handful of musicians who made jazz happen in Hungary during the early sixties and one of the first to achieve international acclaim. His formidable technique is due to the fact that he spent decades playing for the world famous Hungarian National State Symphony Orchestra. As he succinctly put it in an interview: “I play classical music to make the money I can blow on jazz which is my first love”.
Tommy Vig (vibraphones) used to be the ‘wunderkind’ of Hungarian jazz drumming in the post-war period when, from the age of seven he used to engage in drum battles with the top-ranking professionals of the day. He left Hungary at the age of 18, in 1956 and settled in the US where he made quite a name for himself leading a big band of his own for forty years and working with the likes of Tony Bennett, Quincy Jones, the Miles Davis-Gil Evans Big Band, Benny Golson, Frank Sinatra, Henry Mancini, Freddie Hubbard, Shorty Rogers, the Manhattan Transfer or Woody Allen. He returned to Hungary in 2006 and has remained immensely active ever since.
Entry fee: 1200 forints
The new venue is in the 13th district at Hollán Ernő utca 7 on the premises of the old Odeon-Lloyd cinema
There is no compulsion to eat or drink but there is a well stocked bar with also cocktails made to order at non-extortionate prices. For food you’ll have to resort to a staple diet of sandwiches, crisps and nuts.
More info from Peter Pallai
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