Keep on Spinning

John “DJ Crook” Molina, aka CrookOne, has been a staple Sacramento DJ for nearly 15 years. The Los Angeles native came to Sac in the mid-’90s, and we have claimed him as our own ever since. “My first official gig was at the Monkey Bar in 2002. That kind of got the ball rolling for me. Years later, and I’ve DJed at most places that will allow it in this town,” says Crook.

DJ Crook has been known to bring his funky music palette to countless party epicenters in our area. You may have experienced his work at the Golden Bear, where he has held a residency for more than a decade every Friday night and Second Saturday, or for his randomly occurring (soon-to-be-resurrected) FFFreak dance party at The Press Club to name just a few.

He is also one of those DJs who can seamlessly go from a late-night bar/dance party setting to providing backing sets for full rock bands. When he wasn’t manning turntables at nightclubs and bars, he was working with bands like Team Sleep, Decibel Devils and Deftones, where he would intertwine his work with the likes of Chino Moreno and Zach Hill.

As a new year approaches, Crook has a whole fleet of projects on hand to fill it. He met with me for a beer to discuss the current state of his DJing endeavors, and to prove that he’s not slowing down as the years pass. Not only is his band, Team Sleep, working on new material, but his weekly DJ nights are expanding to include at least one regular slot at the new B-Side vinyl bar. His work at B-Side will be experimental at first, and as Crook told me, “a lot of different crowds have come and gone … What I was playing back then is a little different from now, but I also have to adjust to mixing the old with the new. It’s all a matter of keeping up with it all. I am grateful to be doing this.”

How did you get yourself into DJing?
I’m gonna age myself now … It started way back in the ‘80s when I was in high school and trying to do the whole break/graffiti thing. I would listen to this radio station in L.A. called KDAY, and they had live DJ mix shows. It was probably around 1985 … and I thought it was pretty interesting and something I would love to do. I would just listen to the different guys DJing and study their techniques.

Then, I moved from L.A. to Whittier and met some guys who were DJs there. I hung around them and from there, got my own turntables. I was about 15 or 16 at the time. We were all just a bunch of kids, but they were all so good at what they did. I would watch them and then go home and sit in my room and create my own stuff.

What sort of records captivated you at that time?
At that time, I would say the Planet Rocks, Egyptian Lover, Run DMC and stuff like that. Early hip-hop and mid-’80s electro were my thing. At the time, I still didn’t even have a job, or was barely in the process of getting one, so I didn’t have any records. I would go into my dad’s or stepmom’s records and try to mix anything I could get my hands on; I would take something like a Madonna and mix it with something of my own.

How did you end up in Sacramento?
My friend, Frank Delgado, and a couple of other friends of mine, moved down here. Frank got a DJing gig and actually ended up meeting the guys from Deftones and eventually joined the band as a DJ. He would always tell me to come up, so I found myself visiting really frequently … pretty much just going home to work. The year 2000 is when I decided to make the move to Sac. I saw that I had opportunities here.

You eventually worked with Deftones when you moved to Sac. Tell me how that relationship blossomed.
It was 1996 when I first met those guys, and they were beginning to get really big at that time because their first record was just getting ready to come out. So the singer [Chino Moreno] played me the record and I played him a hip-hop demo tape, and he listened to the whole thing. Back then, it was cassettes. When I moved up here, they had put out their third record. My friend Frank Delgado really connected me with those guys, and I’ve collaborated on a couple of songs and projects ever since. Chino and I are both in the band Team Sleep.

Is Team Sleep alive and well?
We did a show last October in Woodstock, New York, and that record came out in July. We are working on the DVD part of the performance now. Currently, we are working on new material. Zach Hill has been super busy with Death Grips, so he hasn’t been involved this time around, but I’ll text him every now and then (mostly when I’ve been drinking), to talk about projects and catch up. He’s always working on a bunch of different things. We have Gil Sharone working with us on drums right now. He came with us to Woodstock last year, which wasn’t supposed to initially happen, but I am happy it did. He was originally scheduled to go on tour with Marilyn Manson at that time, but that somehow got delayed so he ended up with us. We are definitely working on some new things and will be chipping away at a new album for the coming year with a few shows in the works too.

How did you become connected with B-Side?
I know the owners. I’ve known Jason Boggs and Garrett Van Vleck for years, and actually Garrett used to be the door guy at Monkey Bar many years ago when I was a DJ there. Jason kind of told me what his vision for that bar was, and it was really exciting. I was just waiting and waiting for it to open, I was really anxious to just get in there.

It is really great. It’s so new, and I have only had a couple of nights there, but the environment and the way it looks is awesome. It has this old school ‘70s feel. They did such a good job with the interior. When I had my night there, we did the all-vinyl thing, and there was good energy and a good turnout. Me and a couple of guys are going to try different themed nights and see what really sticks.

What are your nights there like?
Thursday I am going to be DJing with my friend Ben [Johnson], of Delta Breeze Records in West Sac. We are focusing on modern funk. Also, on the first Saturday of every month, when he isn’t busy touring with Deftones, Frank Delgado and I will be trying to collaborate. Years back, Frank and I actually had a night at Monkey Bar we would put on called “Heavy Duty,” and we are looking to revive that concept; it has a really open format.

What sort of things are you looking forward to in 2016?
I am hosting a New Year’s Eve party at Press Club called “New Jack Fling.” I usually host it a few times a year. It’s more of a late ‘80s/early ‘90s new jack swing dance party, kinda like Tony! Toni! Toné! Also, same-era hip-hop and R&B will be included. It’s always such a fun night.

I will also be continuing to do my night at the Golden Bear. January will mark my 10-year anniversary of DJing there. Sometimes I forget how long I’ve been doing this.

Don your favorite pair of stonewashed jeans and swing down to The Press Club to see DJ Crook and others spin late ‘80s and early ‘90s hip-hop and R&B at their New Year’s Eve celebration, New Jack Fling, on Dec. 31 (duh). The party starts at 9 p.m. and the cover is just $7. Decade-appropriate attire is not mandatory, but it is encouraged. The Press Club is located at 2030 P Street in Sacramento.

Step into Santa’s Tavern, aka the Golden Bear, on Tuesday, Dec. 8, 2015, at 6 p.m. for their fifth annual Hot Toddy Competition! Your $5 cover charge at the door or donation of a canned food item will go directly to the Sacramento Food Bank and Family Services. Cheer on local bartenders competing for cash, prizes and bragging rights while they attempt to craft the most perfect Hot Toddy ever made. Guests do get to sample the pros submissions, but also can enjoy specials on their own House Toddys and other cocktails. Don’t forget to take some pictures in Santa’s Tavern Photo Booth, as your fridge could probably use some new hanging material that is appropriate with the season. DJ Crook will provide the merry melodies throughout the night. The holiday cheer is strong with this one! Visit Facebook.com/goldenbear916 or Goldenbear916.com for more information.

Well it took a long time (no thanks to the city’s endless hurdles), but Midtown’s newest beer bar, Der Biergarten, located on the corner of 24th and K streets (what was once that ugly vacant lot next to Golden Bear), is finally open! This cozy little open-air German-influenced beer garden swung open its gates to the public on Friday, Jan. 24, 2014, but Submerge was lucky enough to attend their soft opening a couple days prior. We were impressed with their affordably priced, vast selection of beers; they have 32 on tap alone. Plus the sausages they serve from Morant’s Old Fashioned Sausage Kitchen and the salad that we tried were great too, and they came out surprisingly fast (granted we were there earlier in the day, before they presumably got slammed like all new restaurants do). For drinks, we had the Erdinger Hefeweizen (excellent), New Helvetia’s Buffalo Craft Lager (also excellent, plus it’s local!) and their Biergarten Blonde “house beer,” which is brewed by Lost Coast. The highlight was that one of our favorite sour ales, Duchesse de Bourgogne, tasted oh-so-good on draft (we usually get it out of the bottle at other local craft beer bars). Next time we return, we’ll order one of their sandwiches that come served on a waffle! Sounds weird, but we saw a couple come out of the kitchen and they looked delicious.

And while we know we desperately need some rain, you really can’t argue that this weather lately is absolutely perfect for owner Sean Derfield (he also owns River City Saloon in Old Sacramento) and his Biergarten team to open up their outdoor eatery. So as long as this abnormal weather sticks around, you might as well pop into the Biergarten to see what it’s all about and enjoy some brews and food with friends. Bring your pup, too, as they are dog friendly. For more information, visit Facebook.com/MidtownBierGarten or Beergardensacramento.com. To view a frequently updated list of what’s on tap, visit Sacramento.taphunter.com/location/Midtown-BierGarten.

Horseneck: Born out of Booze and Ready to Rock Your Face

Most of us would agree that bars are wonderful places. They’re great places to go with your friends or significant others, or to meet new friends or significant others (at least significant for a night or so). And, hey, if you go alone, your bestest buddies Jack Daniels and John Jameson are already there waiting for you. Besides sources of booze, bars can also be houses of inspiration. Artists, writers and musicians have flocked to bars for as long as they’ve existed hoping to find their muse—either at the bottom of a glass, or hidden in the cacophony of overheard conversation. As Sacramento heavy music purveyor Anthony Paganelli tells us, his newest band Horseneck owes a lot to local bars.

He had known bandmate Lennon Hudson through their mutual manager, Eric Rushing. Paganelli and Hudson were both entrenched in the music scene as members of other bands (Paganelli as part of Tenfold, Shortie and Will Haven, and Hudson as part of Still Life Projector). The two got together one night at Golden Bear with Hudson’s longtime friend Matthew Ison, and the conversation eventually turned toward the three playing music together.

“We weren’t doing anything else but drinking and having fun,” Paganelli says. “We were like, ‘Might as well start jamming, kill time that way.’ We started a band. It wasn’t this band. Then we changed it to Horseneck and it just felt right.

“Will Haven wasn’t really doing much. They’d put out a record and did a little bit of touring in Europe, and that was it,” he goes on to say. “I was getting really bored and I wanted to start something new. I had all these riffs and ideas, so I called Matt and Lennon and said let’s do this.”

Paganelli says that he formed Horseneck because “there weren’t very many heavy bands out in Sacramento that I could relate to.” A counterpoint to the many scream-o and metalcore bands on the scene, Paganelli wanted Horseneck to hearken back to a different, blues-based era of metal.

“I was drawing influences from all the classic rock like Led Zeppelin and stuff like that…blues-driven rock stuff,” says Paganelli, who says he first started playing blues when he picked up the guitar, inspired by the music his father would listen to, before he got into punk and metal later in life.

The music got heavier, though, when the band decided to put Paganelli behind the mic. He says Horseneck felt right as a power trio, and they really didn’t want to go out and find a vocalist that would possibly stir the pot.

“None of us could really sing, so I just grabbed a mic and started yelling and it just worked,” Paganelli explains. “We became this heavy band, but that was what we wanted anyway. We wanted to do what everyone else wasn’t doing.”

Their vibe must have been right as the band released two EPs in 2013. The first, Belly Full of Blood, is the heavier of the two—a low, throbbing, grungy, Melvins-esque five-song EP with similarly gruesome song titles like “Dirt Turkey” and “Hooker Toilet.” The second, The Worst People Ever, is still heavy but is less pure brute force and has more of a calculating attack.

“The first EP, we had just started playing. That was the first five songs we wrote. I was trying to figure everything out,” Paganelli says of the difference between the two EPs. “I feel like it was a little bit harder of a record, too—more metal influence. With The Worst… EP, we were a little bit more organic about writing. We were jamming more, and I felt a little more confident with my vocals. With the new stuff we’re writing, it’s getting more organic, and I’m even more comfortable with my voice.”

The differences between the two was one of the reasons why Horseneck ended up having two separate releases as opposed to one full-length album.

“We never planned on releasing anything,” Paganelli says. “I gave it to Eric Rushing, because he’s a longtime friend of mine, and I thought he could help me get on shows or just network and stuff, and he told me to hold on to it and not release it. He said, why don’t we go back and record more songs, and we’ll talk to the label, Artery Records, and maybe release it through Artery.”

Horseneck has a distinctly different sound than many of the bands in Artery’s stable; however, both Rushing and Paganelli thought Horseneck could help the label diversify.

Both EPs were recorded at Pus Cavern with the help of Matt Pedri, who’s worked with Armed for Apocalypse and Will Haven in the past. The Worst People Ever was mixed by Dance Gavin Dance’s Josh Benton.

“We went back and recorded seven tracks, which became The Worst People Ever EP, but they sounded totally different,” Paganelli says. “We recorded them in a different process and spent more time… We weren’t going to put them both together as a weird sandwich, like, we don’t care if they sound weird. So I said, why don’t we release them as they were recorded? That sounds better. It makes more sense. We felt comfortable with that approach, and Eric thought it was a better idea as well.”

Paganelli says the band is currently writing new material for a possible full-length, hopefully to be released early next year. He says that the confidence in his songwriting that he built coming into The Worst People Ever is continuing to grow on the new material.

“I feel like I’ve thought it out a little more than I did in the past,” Paganelli says of the new material he’s working on. “Having more confidence in my ideas helps.”

Paganelli also has a new songwriting partner, his 1-and-a-half-year-old son.

“I play guitar for my son, and when he likes it, he dances around. So sometimes I actually bounce riff ideas off of [him],” he says. “We play guitar all the time at home and sing songs and stuff. It definitely changed a bit of my songwriting.

“It’s more difficult being in a band as a parent, because, obviously, you have a lot more responsibility,” Paganelli says of being a rock ‘n’ roll dad. “Touring is a little harder, practicing is a little harder, but it’s still doable, and it’s still fun. We still do it. I don’t think I could not do it. He enjoys it. He watches me do it, and maybe when he’s a bit older, I could play with him, or he could play with me. It would be rad.”

It’s funny to think that the good chemistry and momentum Horseneck has going probably started with a simple conversation between colleagues over drinks at a bar. The opening track on The Worst People Ever, “The Birth of the Neck,” is actually an homage to the band’s booze-y beginnings. It’s a short track featuring ambient bar noises—conversation, people fiddling about. In fact, the whole EP is based on the bar that Paganelli, Hudson and Ison usually hang out at, Cheaters.

“Most of the songs on that EP are reflections or stories or things that we went through hanging out there all the time,” Paganelli says. “It’s a bunch of inside jokes, well, not just inside jokes, but things that happened to us there. That whole EP is a little story about that bar…a little Cheaters storyline, I guess.”

So what is it that makes bars so inspiring?

“I love bars,” Paganelli enthuses. “I was a bartender for like four years. We collectively love to drink. Love beers and whiskey. I live on 32nd and Matt and Lennon live on 35th so Cheaters is smack dab in the middle and that is our home base. I love bars! I love bar noise. I love meeting people and the social interaction you get at a bar. It is different than any other place.”

So get out there and go to a bar. You never know. You might even become inspired. As if you needed another reason to go out drinking… 

Check out Horseneck as they blow the doors of the place at Blue Lamp in Sacramento alongside Armed for Apocalypse and Death Valley High on July 12, 2013. Horseneck’s EPs are available via iTunes. For more on the band, go check ‘em out at Facebook.com/horseneckmusic.

Hook & Ladder Manufacturing Company

1630 S Street – Sacramento

In 2003 Kimio Bazett and Jon Modrow bought the Golden Bear, settled in Sacramento and committed to making this town a better place. Now they’ve embarked upon a new enterprise: Hook and Ladder Manufacturing Company, a restaurant and bar focused on highly refined eats and attentively detailed drinks, occupying the arched tin hull of what used to be Hangar 17. Yet, while the exterior might be the same, the interior is anything but.

What used to be a dark-ceilinged, neon blue clash of grays and polished, metallic tables, has become a warm, light, playful take on the current repurposed industrial loft aesthetic. The entrance strikes one with votive candles placed neatly around a detailed yet happenstance slat wood wall display behind the host stand. The bar is stocked to the ceiling with liquor, and at its center sits the yeti draft, an upside down tap system that cools the brewed beverages as they travel down the line, gathering a layer of condensed ice on the exterior of the mount.

Bar manager Chris Tucker took a few minutes to explain a few of the finer points of their intriguing bar setup, which includes the yeti system, the keg wine pressurized with nitrogen and the cocktails on tap. Wait, what?

Yes.

Draft wine and cocktails.

Tucker, who cut his teeth in this industry at America Live back in the day, detailed how they craft these specialty cocktails, mix them in huge batches, have them pressurized and then pour them over ice to quickly chill before they’re served to thirsty customers. It’s an intriguing process that we had to try. The four options included a Jameson Stinger, a Negroni with a nice anise finish, a Norse by Northwest with Aquavit from Portland and a Jerry Thomas Manhattan.

Of the four, the first and the last impressed us the most. Like much of the décor of Hook and Ladder, these cocktails are both old and new. The Jameson Stinger is a play on a classic libation with a nice balance of mint and Jameson that came off both refreshingly simple and flavorful in texture. The Jerry Thomas Manhattan differs from the traditional Manhattan. It’s crafted with Rye whiskey and Luxardo, an Italian maraschino cherry liquor, vermouth and bitters, garnished with a lemon peel that has the Hook and Ladder logo branded upon it. I also really enjoyed the Templeton rye and house made ginger beer, which had a sweet, light kick.

Oh yeah, and there are eats.

We had two meals at Hook and Ladder: one lunch, one dinner. Between the two meals we sampled multiple starters, a salad, a pizza, a sandwich, a cheese plate and an entrée. The starters were impressive by themselves, revealing an attention to quality ingredients and presentation. The three-cheese plate consisted of an Italian Tallegio, a brie-like texture that spread smoothly on the toasted bread it was served with; a Dutch Beemster with mustard seeds; and a Californian Carmody. Each paired well with the almonds, olives, persimmons and house dried fruit plated alongside it. The smoked eggplant baba ganoush topped with goat cheese had a rich texture that complimented the garlic-roasted flatbread. The seasoning of this pairing had a peppery kick that made me come back for more. The trio of sausages, which included a spicy chicken chorizo and a lamb link, served with mustard and two different chutneys, surprised with their quality. The sausages are all made in house, ground and stuffed, and then they’re cooked in beer before being oven-finished for service.

However, despite all these smaller plates, the highlights of our lunch experience were the two large plates: the sweet potato pappardelle with mixed mushroom ragù, shaved sheep’s milk cheese; and the barbecue chicken sandwich served with potato chips inside–Liz Lemon style–and a side of fries or salad. We opted for the fries and were happy about the decision. We split the sandwich and it disappeared immediately. The house barbecue and slaw were nicely chosen for this dish. The barbecue sauce had a sweet taste that was aided by the salty potato chips and the moist fried breast and thigh meat. The Bella Bru steak roll finished the entire piece.

All of Hook and Ladder’s pastas are made in house, and the sweet potato pappardelle did not disappoint. There are two types of pasta noodle dishes that I tend to find within our local cuisine. The first is a noodle type dish with a light oil toss and varied seasonal flavors, and the second focuses on the pasta as a base for a rich, hearty sauce with a depth of taste. The sweet potato papparadelle walked a nice line between the two. The mushroom ragù and sheep’s milk cheese brought a soft and thick baseline, but each bite felt light on the tongue. Over the course of our meal, as I sampled other items, this was the dish I kept repeatedly coming back to.

During lunch the clientele was relaxed, small groups, with others grabbing a quick bite at the bar. But dinner seemed like a livelier group. Larger parties laughed aloud in the warm yellow light, and the room felt like it was alive with the murmur of multiple conversations. It was, after all, Friday night, and Hook and Ladder was apparently doing well; we had to sit outside because by 6 p.m. table service inside was booked up for the night.

Like the interior, the outside impressed. Repurposed tabletops fit together–with heat lamps for the winter months–under a high awning, and warehouse flats lined the previous fencing, supporting sheet-metal gutters with freshly planted succulents and ferns inside.

We started with the Yukon gold potato, crimini mushroom, rosemary and crescenza pizza, based on the waiter’s recommendation. Hook and Ladder’s head chef is Brian Mizner, who held down Hot Italian when it first opened, and this made sense when the pizza arrived. The dough is similar to Hot Italian’s, but the pizza’s ingredients make it unique to Hook and Ladder. The potatoes were seasoned and soft to go along with the light dusting of crescenza cheese. The mushrooms and rosemary rounded out the taste, and we were quite happy with two slices each as an appetizer of sorts and saving leftovers for the next day.

The pancetta and poached duck egg salad had a variety of texture and balance. The mix of frisée, radicchio and greens allowed a hint of bitter and woody to mix with the salty punch of the small pieces of pancetta. The duck egg and vinaigrette dressing gave more depth, and even a hint of sweetness, to this salad.

Lastly, we ordered the bacon-wrapped pork tenderloin medium rare to finish our meal. This entrée is served on a base of braised nettles, cut into medallions, and topped with Gorgonzola gnocchi. The tenderloin itself was moist and had a light flavor supplemented by the bacon. There was a bit of sweetness from a bit of sauté, and when followed with the Gorgonzola gnocchi, this plate was quite satisfying. The braised nettles provided a mild contrast to these rich flavors with a crunchy, slight bitter bite.

Ultimately, Hook and Ladder is a fine dining establishment that I’m sure will find success. While it’s only been open for seven weeks, it’s obvious that this restaurant and bar will only get better with time. During the summer, it’s going to be hard to find a seat most nights of the week. For those interested in just a drink or two, there’s ample seating at the long bar covering the west side of the building, a waiting area with tables made from old school board games such as Sorry where couples can enjoy a cocktail, perhaps before dinner.

It’s clear that Bazett and Modrow have put a lot of thought into this enterprise. They’re looking to make Sacramento a better place, and it is, after all, worthy. Anyone visiting the Golden Bear over the last nine years and watching it change should see the logic in Hook and Ladder. Bazett and Modrow want to move from bar-restaurant to restaurant-bar. For those ready to shift gears a bit from those late night Bear experiences to a quality meal and the nuance of a consistent bar, Bazett and Modrow have one option to add to Sacramento’s restaurant list: Hook and Ladder Manufacturing Company.

Bacon & Butter
1119 21st Street – Sacramento

Our parents were always quick to emphasize taking our time when they were nurturing us. Chew your food. Walk don’t run. But the age old axiom to stop and smell the roses seems lost in our modern culture of efficiency and impatience with download speeds, commuter traffic and restaurant ticket times. Local chef Billy Zoellin’s new breakfast and lunch restaurant Bacon & Butter is a friendly reminder to take our time, because even slowing down is valuable.

At 28, Zoellin has climbed the ranks of local artisan cooks at an impressive speed. He began as a busser at BIBA and Andiamo, while still in high school. When he wasn’t keeping the tabletops orderly, he helped with prep work out of a natural curiosity with the kitchen, which he claims is in his blood.

“My grandma used me as a kid for catering,” Zoellin said. “It went from being a busser and enjoying cooking to having a kid and needing a full-time job. So, I quit baseball and started cooking.”

His fast rise in status continued with his education at the American River Culinary School. After enrolling as a student, he quickly became a TA. From there it was prep cook at Mulvaney’s. It was only his third job in a kitchen. When he took over the head chef job at Golden Bear last year, his menu caught the attention of Food Network’s Diners, Drive-ins and Dives. “Everywhere I’ve gone, I’ve never been satisfied,” he said. “It’s part of my personality, I’m very meticulous with how I like things. If I see something I like, I will follow until I can go off on my own path with it.”

With 18-and-over nightclub Bar Fly, formerly and ironically called Club 21, in need of a liquor license, Zoellin was asked if he was interested in opening his own restaurant in the front of the building.

“This place is a club at night,” he said. “For liquor licenses you typically need food. Instead of working for other people and signing off on my menus that I create, the items I put my heart and soul into, I decided to do it for myself. It was time to roll the dice a little bit.”

On such a fast track with his career, Bacon & Butter appeals to a need for Zoellin to slow down in order to adapt to the learning curve of running his own business. Early criticisms of Bacon & Butter (located on 21st Street between K and L streets) mostly leaned on an annoyance with the wait, either for a table or the ticket time. It was an issue not lost on Zoellin and his staff.

“Our biggest issue has been time,” he said. “But I challenge any one of those critics to open a restaurant and serve top quality food in a timely fashion to 500 people on a weekend and see how it goes. See how many weeks it takes to get that ticket time down and have everyone feel good about their meal.”

It was said not out of frustration, but as a matter of fact. It’s the sort of challenge that would make for a great new Food Network competition show. Zoellin hopes his patrons will come to Bacon & Butter to enjoy the simple pleasures of a well-prepared meal with many appealing environmental guarantees. At Bacon & Butter the meat is all grass-fed; the bacon is nitrate-free; the vegetables are sustainable, seasonal and local fare; the bread comes in daily; and the coffee is from Old Soul.

“We’re not a greasy spoon. We have a commitment to local and seasonal fare,” Zoellin said. “Breakfast places will cut corners because prep time is at a minimum. Here you won’t find a lot of boxes and bags in the back. You won’t find a freezer. We want to make things from scratch like grandma would or mom would.”

Was it not always worth it to wait for grandma’s made-from-scratch cooking?

The morning I visited Bacon & Butter, I cleared my schedule and allotted myself a rare chance on a weekday to eat breakfast–a ritual usually limited to a pot of coffee or Cheerios. Mayor Kevin Johnson held a business brunch of 30 that same morning. The meeting was scheduled to begin at 8 and end at 9 a.m. I arrived at 9:10 a.m. to two empty tables littered with discarded napkins, used utensils and plates with only sauce stains remaining. It’s unwise and unfair to criticize a new restaurant’s ticket times, especially when it’s an owner not named Paragary, but given the efficiency apparent from that morning’s remains, Bacon & Butter have worked out the kinks.

My mountain range of country potatoes, hash and eggs over easy, topped with corn salsa was well worth the wait and a larger portion than I expected for the price. The hash needed no salt, while the corn salsa had just enough jalapeños to give it a subtle kick in spice. The server ribbed me that I barely put a dent in it, but it felt as though even if it was only a rolling hill spread, I’d eaten my fill. The menu at Bacon & Butter is crafted for the adventurous or even the average Joe or Jane. If biscuits and gravy or flapjacks are all you need, your desires will not be compromised.

“I’ve cooked a lot of dinner in my career,” Zoellin said. “It became a challenge of how do I apply what I know to breakfast and make it acceptable. You put fried sage on things and have your whimsical takes on fare, while staying within the guidelines of local, sustainable and always seasonal.”

As I sat post-meal near the bay window alternating sips of Old Soul coffee, a mason jar of water, and a mason jar of Greyhound, I took in my surroundings. Chef Zoellin told me for their refurbished interior, they had a picture in mind. It was of a sharply dressed man in the Depression era going out for a job interview. The idea was to create a place that man might have stopped into for coffee. The interior is of simpler times, when items were handcrafted and plastic was barely existent. Above the community table is an old wash bin, hung upside down from the ceiling, with a clock that never quite ticks on time attached to the bottom. Small light bulbs hang from the bin to light the table. It is both a piece of history and a piece of modern art. Along the outer walls are plywood-framed photos of cowboys (frames built by Zoellin), and shelves hosting trinkets that Zoellin found in antique stores.

“It fits my personality,” he said. “It fits what we do, putting a sustainable practice to recycled and refurbished products. We are modern post-Depression era, that’s where we are.”

As Zoellin and I sat with the community table within an arm’s length, I had to know, “Why do you think people fear the community table?” After a good laugh and a shared confusion, he offered, “Don’t be afraid to sit next to a neighbor.”

“Start a conversation with someone,” he went on. “Ask them ‘how’s the hash?’ Maybe their review will help you decide what to have next time.” He’s not giving up on his experiment to get his customers to relax and say hello to their fellow neighbors. He hopes that someday the community table will be the place to sit, rather than a compromise. For now, his regular, Dave, sits there most mornings, reading the paper and making small talk with the service staff. Strike up a conversation with Dave sometime.

Yelp is an outlet for blowing off steam. If you want to read a review of Bacon & Butter, flip through the encyclopedia pages in your check booklet that’s dropped off at the end of the meal, an idea Zoellin stole from Mulvaney’s. In it, you’ll read short and sweet thank you signatures of people who hope their favorite items never leave the menu and who can’t get enough of those pancake shots (a treat I intend to try on my next visit). These are the messages from people who took the time to hand-write their appreciation in ink, rather than blog bullet points in haste.

Sacramento’s Top Bartenders Talk Brews and Booze

Words by Submerge Staff

We probably don’t have to tell you that Sacramento has many talented bartenders. If you’ve ever sipped on a concoction from the masterminds at places like Shady Lady Saloon, The Red Rabbit, Grange or a number of other joints around town, you know what we’re talking about. Much like the musicians and artists we regularly feature in the pages of Submerge, Sacramento’s best bartenders have an extraordinary amount of passion for their craft and a ton of talent. With the fifth annual Midtown Cocktail Week happening from Aug. 19 through 26, 2012, Submerge decided to catch up with some of our region’s finest mixologists so that you, our valued readers, can learn a little bit about the folks that mix, muddle, shake, stir, garnish and serve your drinks.

Midtown Cocktail Week’s theme this year is “A Spirited Debate” (get it, it’s an election year!), so all of the host venues have come up with “political party” names like the Free Thinkers (Ink Eats and Drinks), Forza Italia (Hot Italian), the Kennedy Conspiracy (Blackbird Kitchen and Bar) and the American Bourbon Drinkers Union (Golden Bear). On Tuesday, Aug. 21 2012 catch these bartenders, as well as a number of others not featured here, represent their respective political parties at the “Super Tuesday” Bartenders Cocktail Competition at Shady Lady. Or, just stop in and say hello to them on any given night and see them in their zone, we’re sure they’d be happy to make you a drink. And hey, at least now you’ll know what they prefer after a long shift so you can buy them a round!

Christopher Sinclair

Representing The Red Rabbit {AKA RR Party}

How long have you been tending bar?
In October, I will have been behind the stick for a decade.

Where can people currently find you serving up drinks?
I work behind the bar at The Red Rabbit Thursday through Monday nights and co-own Coley’s Flask and Co., a cocktail company specializing in private events and cocktail and bar consulting.

After a long shift…shot, beer, cocktail? All of the above?
I’ve got to be honest, I love a crappy beer and a shot of whiskey, or tequila. Honestly Oly [Olympia], PBR or preferably Miller Low-Life makes me feel so much better. I’ve read a ton of responses to bartenders all over the country who have admitted to liking crappy beer like I do that have been super negative and degrading–this sucks. Honestly at the end of a long shift, nine times out of 10, I’m too tired to want to think about the flavor of anything I’m drinking. Of course I geek out and love complex and fascinating wine, beer or other. All I’m saying is at that time I just want cold, refreshing booze.

Favorite bar you’ve ever been to?
It really depends. I have been to a great many bars I have loved and honestly never wanted to leave (despite the bartenders ushering movements). Ranstead Room in Philadelphia is unbelievably cool. It is so sexy and chill in there that just thinking about it now kind of makes me tingle. If you come to my bar on any given night and tell me to surprise you, you will most likely find me giving you the drink that they served up to me. Rickhouse in San Francisco has got to be the bar I’ve been to the most to celebrate anything, for any reason. I have such a great time there every time. Not to mention a ton of Sacramento bartenders have worked behind that bar. The thing that really makes a good bar, though, are the bartenders, not the bar itself. The bar is just a frame, the bartender and the service they provide are the painting. I have been to bars with peanuts on the floor and bars where a well drink costs damn near as much as a car payment, but the only thing that really mattered was the fun time I had. It is because of this that my all time favorite bar has to be The Rabbit. I know, I know. Shameless self promotion and all, but really, the bar staff there not only is super knowledgeable and can whip up a drink made with anything from Sriracha to twinkies or gin. But we all love what we do. We love coming to work and love making people smile.

What drink do you make that best describes your style?
The Daiquiri, classically speaking. It’s a super simple drink, really easy to make with only three ingredients (rum, lime, sugar. No, not whipped cream), and it’s so incredibly tasty. There are so many ways it has been maligned over the years, but the original Cuban drink has to be one of my all time favorites. Its foundation is present in many other popular drinks like the Mojito, Caipirinha, Old Cuban and so many more. It’s such a versatile drink and is so solid at its core that it can play well with almost anything you throw at it. My hope is that my skills are fundamentally sound, while still playful with variables, like this drink.

Photo by Nicholas Wray

Patrick O’Neil

Representing Blackbird {AKA The Kennedy Conspiracy Party}

How long have you been tending bar?
I started tending bar full-time back in 2008. I’ve been in the restaurant business since I was 15 years old. I started off as a busser at a brewery In Southern California where I’m from. Then worked my way to the bar as a bar back by the time I was 18. Something about being behind the bar was exciting to me. I would always try and pour beers and make cocktails even though I was not of age, so I just had to be sly about it. If you got a drink from me back then it was probably an eight count as opposed to the standard four.

Where can people currently find you serving up drinks?
I currently reside at Blackbird Kitchen and Bar. We opened at the beginning of April. I had met Carina Lampkin (chef/owner) a couple times in the months before. I knew that I wanted to come work for her. The name alone sucked me in. So I bugged her for a while and she finally gave me the job. The Blackbird flock is quite a mixed bag of talent. It’s awesome to be able to come to work every day and just get inspired by what Kevin [O’Connor, Chef de Cuisine] and Carina are doing in the kitchen with our food, and it fires me up to create cocktails that are up to the standards of our food, which is very fuckin’ high.

After a long shift…shot, beer, cocktail? All of the above?
I’ll usually walk down the street to Henry’s and order a Bud Light and a shot of Fernet. Which usually leads to more and more of that. The Fernet shots Matt pours over there are huge man. But it’s the perfect cure for busting your ass all night, and if you know you put everything you had into service that night, it’s damn rewarding. After that it’s home to play with the dog.

Favorite bar you’ve ever been to?
My favorite bar has to be The Continental Room in Fullerton, Calif., my hometown. It’s the oldest bar in that city. It’s dark as hell, smells like an old stogie that was lit up probably 40 years ago is still lingering. The booths have the old school button you push that lights up a bulb above your booth to let your server know you’re ready for another. I know I’ve probably pissed a few of them off after a night with my good friend Jameson. Every Wednesday they have an Elvis impersonator who does like three sets a night. And of course the drinks are awesome. They don’t do much as far as modern cocktails, which is what makes it even that much more special. I love when people just do what they want and believe in and if you don’t like it, that’s your problem dude. That “we ain’t changin’ for no one” attitude is what it’s all about. It’s like when you write music. You write what you want to hear, or at least I do. You have to believe in what you do. It might not be for everyone but it will mean everything to some. So many great bars here in Sac also. I’m grateful for all the spots I’ve tended and a huge shout to the guys over at Shady, Jason [Boggs], Alex [Origoni] and Garret [Van Vleck], those guys have been my boys for a long time and working there was what lit the fire for me to want to step up my game.

What drink do you make that best describes your style?
A cocktail I made recently called the “William Tell.” Maker’s Mark, Antica Carpano, Cherry Heerings, Luxardo and orange juice. I was taking light rail to work on a Monday, we are closed on Mondays, so I like to come in and workshop some drinks and see what happens. But I was listening to the Brand New song “You Won’t Know,” and there are some references to William Tell in that song. Got to work and started playing around and all of the sudden I had this cocktail. I was happy with everything in it. Then I threw a slice of green apple over a rock cube and threw a cherry on top of it and there it was in front of me. And the name sealed it. I love when you can take something so simple as a song and use that inspiration to make a cocktail. There is nothing better than a drink that has a story behind it. Guests love to hear that stuff and I love to tell it. Pun intended. William Tell has his legend and I am glad I can pay it my respect.

Jocelyn McGregor

Representing Ink Eats & Drinks {AKA Free Thinkers Party}

How long have you been tending bar?
I’ve been bartending a little over three years.

Where can people currently find you serving up drinks?
I’m pouring, shaking and stirring at Ink Eats and Drinks in Midtown, but if you adventurous, I also run the Lamplighter Bar out at Burning Man.

After a long shift…shot, beer, cocktail? All of the above?
It’s usually a shot of Jameson and a PBR. But if it’s a particularly long and trying day, it just may require a double Jameson and ginger or quite possibly multiple shots of Fireball. Since Ink is open until 4 a.m., there’s always a chance that you may just catch me (and the sturdier members of my late night crew) for first call and Irish Coffee at Zebra Club!

Favorite bar you’ve ever been to?
Although I do enjoy a fancy cocktail, something infused and topped with an exotic foam, my favorite bar is a dive bar. If you ever have a chance, I suggest you stop in at Buckshot in San Francisco. Each wall is an eclectic mix of Bob Ross paintings, skateboards, Kiss dolls and various taxidermied critters. You can get beer in a can, play an assortment of bar games and don’t forget to try their “Chicken Fried Bacon” with maple syrup on the side. Once again, if you’re ever out at Burning Man, I do suggest finding the 7 Sins Bar or the Party Naked bar. No details, you’ll have to experience those first hand.

What drink do you make that best describes your style?
At a base level, I’m a total nerd. I love science and I love to cook, bake and get creative with it. Any time I can combine that with cocktails I’m a happy camper. I’m constantly trying to create new cocktails with homemade syrups, preserves, purees and anything else I can get my hands on. Bacon? Tea? Yep, I’ll put that in a cocktail! I never know quite how they’ll work out, but I never have a lack of people willing to try them. Cocktails are one big, involved science project for me. Sometimes they’re a first place winner, sometimes they totally suck. But I like to play “I win” so I’m always back at the drawing board.

Brad Peters

Representing Centro {AKA Mezcalistas Party}

How long have you been tending bar?
Six years.

Where can people currently find you serving up drinks?
Centro Cocina Mexicana, Shady Lady Saloon and Pour House.

After a long shift…shot, beer, cocktail? All of the above?
Honestly, a pillow. If I am going to have a drink it’ll most likely be a beer.

Favorite bar you’ve ever been to?
Great question, I would have to give a top 5 in no particular order: Clyde Common (Portland, Ore.), Rob Roy (Seattle), Noble Experiment (San Diego), 15 Romolo (San Francisco), The Patterson House (Nashville, Tenn.).

What drink do you make that best describes your style?
Manhattan. Simple, classic, straightforward.

Ryan Seng

Representing Grange Restaurant & Bar {AKA Barrel Dandy Party}

How long have you been tending bar?
I started tending bar full-time about seven years ago. Before that I was serving, bussing, line cooking and dishwashing.

Where can people currently find you serving up drinks?
Just at Grange, on top of my art career. I did the painting at Shady Lady, and being a father of three, one job is enough. I opened Shady, but too many gigs is not fun.

After a long shift…shot, beer, cocktail? All of the above?
After work drink is what is in the cabinet above my refrigerator. I just finished off a Glenfiddich 18 that I was mixing with Galliano’s vintage recipe and Angostura. Those were good. Wine and gin and tonics are also grand!

Favorite bar you’ve ever been to?
Bourbon & Branch, Rickhouse, Comstock Saloon, Shady Lady, but the place that really started it for me was the Flatiron Lounge in New York, back in 2003 or so.

What drink do you make that best describes your style?
Currently I guess the “No Pimm’s Pimm’s Cup” or the “London Style California Gin Flight,” both on our Olympic happy hour. I like drinks that are color smart, playful, thoughtful.

Amy Battaglia

Representing Golden Bear {AKA American Bourbon Drinkers Union Party}

How long have you been tending bar?
Well, I’ve tended bar on and off for a few years, but never at a place that had embraced the classic cocktail until The Golden Bear. I’ve learned so much in the last year from working with people like Chris Tucker and Tyler Williams that, in a way, I can say I’ve been bartending for years.

Where can people currently find you serving up drinks?
The Golden Bear!

After a long shift…shot, beer, cocktail? All of the above?
A long shift definitely ends with a shot of Jameson. After that, it all depends on my mood.

Favorite bar you’ve ever been to?
That’s a tough question! I really like Heaven’s Dog in San Francisco. They’ve got a great cocktail program and walls adorned with rad paintings of pit bulls.

What drink do you make that best describes your style?
The Bond Girl. Dewar’s White label, Campari, Peychaud’s bitters, vanilla bean simple syrup and grapefruit juice. While not everyone wants to get down with a peat monster served neat, I hate hearing the phrase, “I don’t like scotch.” Scotches can be so complex, and thus rewarding to mix with, and the vanilla/citrus combo in the Bond Girl mellows the smokiness into something everyone can dig.

Ian Beightler

Representing Hot Italian {AKA Forza Italia Party}

How long have you been tending bar?
I’ve been bartending for roughly five years and I love it! I’m always learning new things and meeting interesting people. I’ve spent some time in Tahoe as well as Sacramento learning the trade and always like the change of scenery to introduce you to new spirits, pun intended.

Where can people currently find you serving up drinks?
I currently make magic behind the bar at Hot Italian. We have an elite team of personalities and wonderful people. They are definitely my second family.

After a long shift…shot, beer, cocktail? All of the above?
After a long shift I like to settle into a pint of my current obsession. However, depending on the company and atmosphere shots and cocktails are not far from my thoughts. If I’m taking shots it’s usually whiskey and if I’m drinking cocktails I’ll let the bar menu decide. I’m up for trying new things; however, when I’m out I also stick to what I know and drink the classics.

Favorite bar you’ve ever been to?
Asking me what my favorite bar is would be like asking me to choose my favorite movie, impossible to pick just one. I like to enjoy different environments whether it be a classy joint or a run down dive bar, I’ve seen it all. I’m really enjoying what Sacramento has to offer as far as creative cocktails, compelling atmosphere and style. When I think favorite bars I’m immediately drawn to alluring cocktails. But scenery in and out play a big part, I like to feel relaxed and as though I’m on vacation at my “favorite bar.”

What drink do you make that best describes your style?
I created a custom cocktail that infuses cucumbers and jalapeños in a refreshing yet spicy cocktail. I call it “Between the Sheets,” because it’s hot. It’s an off menu cocktail. I bring classic ingredients together with wild card spirits to form a perfect combination and taste that you would otherwise disregard.

Submerge Facebook friends chime in on their favorite cocktails

We have a ton of input on cocktails and booze from Sacramento bartenders in this issue, so we figured we should ask our friends on Facebook what their favorite cocktails in town were and where they get them. You have a voice too, after all, and apparently a lot of you love Shady Lady. Here are some of your responses!

Adrienne Cheng says, “Hibiscus margarita from Tres Hermanas, just be careful, Jared has heavy hands.”

Breanna Giannotti says her fave is “the basil gimlet at Shady Lady.”

Jimmy Bell agrees with Giannotti on locale: “The Missy Bell at the Shady. Our favorite breakfast drink.”

Noel Matthew DeWitt says, “Vodka soda and Jameson shot, Press Club! I love that place.”

Phil McNeill says, “Ball and a Bat at Clark’s Corner, it’s a 24oz Pabst and a shot of well whiskey for six bucks, can’t go wrong!”

He later chimed in again with, “For a frou-frou drink, go get the Sex Kitten at Hideaway, I’m not into them kinda drinks, but that one sets the standard.”

Jennafer Phillips says she is all about the “Zombie Brains shooter from Powerhouse Pub on a Wednesday night!”

Anne Laccopucci and Chris and Marita Hambek all agree on “the Bloody Mary at 33rd Street Bistro.”

Joseph Davancens thinks “If specialty is the real question, Horses Neck at Shady. The tenders know how to respectfully pour whiskey.”

Apparently Anthony Lee Pellerin is on the same page as Davencens because his response was simply, “Old Fashioned at Shady Lady!”

And last but not least, Jarrod Affonso digs the “Blackberry Crush from Dive Bar.”

Bacon lovers unite! From Jan. 20—22 the inaugural Sacramento Bacon Fest will be sizzling in venues all over town. On Friday, Jan. 20, 2012 at 8 p.m. at Luigi’s Fungarden (1050 20th Street), check out the “Kevin Bacon Tribute Night” featuring musical artists like Jem and Scout, Aaron King, The Foxtails, John Conley, 50-Watt Heavy and others performing songs from Kevin Bacon films. Hilarious! Luigi’s menu will feature a special Bacon Supreme Pizza, and the all-ages show is $5. Bacon on pizza? Yes, please! Then on Saturday, Jan. 21, 2012 Magpie Market Cafe (1409 R Street) will host the “Bacon Fest Breakfast” from 7:30 a.m. until it’s all gone. Once you’ve snapped out of your food coma from breakfast, head to Pangea Two Brews Cafe (2743 Franklin Boulevard) at 4 p.m. to their “Bacon-in-Beers” event where a special bacon bar menu will be in place as well. Bacon in beer? Fill it up again! Bacon Fest wraps up on Sunday, Jan. 22, 2012 with two events: “Bacon Fest Brunch” starting at 10 a.m. at Golden Bear (2326 K Street) and then from 1 p.m. to 5 p.m. the first ever “Bacon Fest Local Chefs Competition” at Mulvaney’s B&L’s Pig Next Door (L and 19th streets) which will feature celebrity judges, plus bacon small plates as well as beer and wine selections. Cover charge on that event is $20. For more information, visit
Facebook.com/sacramentobaconfest or follow Bacon Fest on Twitter @SacBaconFest.

[Editor’s note: We here at Submerge were devastated to hear of Daniel’s passing on April 8, 2017. His impact on Sacramento’s music and art communities will never be forgotten. Rest easy, old friend.]

The P and 21st block is a sleepy pocket in Midtown. Tucked away from the white noise of the freeways, littered with parking lots and office buildings and a tattoo parlor, it’s low-profile–unless it happens to be a dance night at Press Club or The Townhouse.

Both clubs are infamous alternatives to the posh world of dress codes and bottle service. At Townhouse, or Toho as some call it, the beer’s cheap, the drinks are stiff, the tagged-up bathrooms are claustrophobic and the entire interior is low-lit to obscure seedy behavior. It’s the only spot in town suitable for a dubstep and bass night called Grimey. Being coined by a local DJ who goes by Whores is just another notch in its anti-glamour esteem.

On his birth certificate, Whores is Daniel Osterhoff. He’s Dan to those who knew him before he was Whores. We met at his apartment on the north side of Midtown a few hours prior to Grimey. He does not live in a high-rise loft or a gutted warehouse that doubles as a skate park. He lives like the rest of us, in a modest complex with carpeted floors and enough space to stretch. Two fellow DJs, one of which was Jubilee just flown in from Miami, and Grimey resident photographer Eric Two Percent were hanging out. The walls were like those you’d find at any graf-writer/graphic designer’s abode; dozens of pieces from abstract to lowbrow with the exception being a giant rusted-red W mounted on the wall.

“Russell Solomon of Tower told me the letters were lying around on the roof of Tower Cafe,” Whores said. “So one night I climbed up there and took the W.”

While grabbing me a Red Bull from the fridge he apologized for the hair on the kitchen floor. A stylist friend that was hanging out had sharpened Whores’ close-cut before my arrival.

We stepped outside for a cigarette and chopped it up. It was not long before James Blake’s controversial quotes to the Boston Phoenix that caused a stir in dubstep were discussed. An uber-popular British electro-soul and dubstep artist, Blake railed the genre’s burgeoning “frat-boy market,” which is being labeled “bro-step.” His rant was widely publicized for statements like, “It’s a million miles away from where dubstep started,” and “It’s been influenced so much by electro and rave, into who can make the dirtiest, filthiest bass sound, almost like a pissing competition, and that’s not really necessary. And I just think that largely that is not going to appeal to women.” Periodically throughout the night, Whores and his fellow DJs coolly reminded me that it’s neither their taste nor in step with the identity of Grimey.

The success of the night is owed to the attention to taste, which can be misperceived as snobbery, but should not be construed as such. Even when resident DJ Jay Two approached Whores with the idea of a dubstep night, Whores was interested but hesitant due to a feeling that dubstep had reached its high water mark.

An attendee of Grimey is not given the opportunity to gripe “not this damn song again,” because its resident DJs (Whores, Jay Two and Crescendo) are intent on remaining ahead of the curve by playing records acquired on advance or playing the newest tracks they think need to be heard. It’s a dedication to the cutting edge that is scarce in the local clubs that rely on Top 40 or are just held down by stubborn old dogs disinterested in new tricks.

“I just hold steady with playing what I think people would like,” Whores said. “I’ve attended a lot of different dance nights everywhere from New York to Los Angeles, Seattle, Portland, San Francisco and Oakland. From the most underground to the most mainstream clubs, and I’ve taken little elements from each. But once you get the word out there, the word kind of does it itself.”

Much like fellow local veteran DJ, Shaun Slaughter, Whores is well traveled. He started DJing in 1997 as part of 916 Junglist before moving away in 2000 to Portland. Each move, he connected with different crews in Portland and Seattle before moving back to Sacramento in 2005. “Most people don’t know that about me,” he said. “They just think I came on the scene or think I’m from Portland, but I’m born and raised in Northern California.”

I reconvened with Whores outside of the Townhouse around 9:30 p.m. He was talking with Matt B of Bass Science, who had arrived in a rental from Tahoe. Whores was quick to share his knowledge on Bass Science, practically orating a short bio. “He started the whole glitch hop scene basically,” Whores said. “When Glitch Mob was starting out and Lazer Sword, he was right there. This guy’s got quite a big history in the newer EDM alternative craze.”

All professions have a language and despite my familiarity with Grimey and its music, talking to the actual artists involved meant brief interruptions to ask if they were saying “IDM” (intelligent dance music) funny, only to learn that EDM translates to electronic dance music–the domain in which the sub-genres operate. The confusion then sparked the two DJs into weighing the blurring sciences between EDM and IDM. “Some of it is [IDM] though nowadays,” Whores said. “Some of the juke stuff. Machinedrum’s new album.”

“The Lazer Sword,” Matt B added. “It’s intelligent footwork basically.”

“EDM is basically a very blanketed term,” Whores continued. “Nowadays everybody plays a little bit of everything because people’s attention spans are about this small [makes his index and thumb nearly touch]. So if you play one genre of music, you’re pretty much pigeonholing yourself and boring the shit out of the crowd.”

Whores stepped into the booth at 10 p.m. The bar was filling out and overflowing onto the dance floor with more than just gangly dudes having acid flashbacks from the Jungle club days. Whether it’s the Whores hype, the distancing from “bro-step” and “filthy bass” or just a misnomer, Grimey is never short on female attendees. By 10:30 p.m. the dance floor was gaining steam with a few girls entertaining each other, but come 11 p.m. to 2 a.m. the floor was a grinding, thrusting hot box of sweaty bodies–sweet, sweet uninhibited decadence.

Whores neither bores the crowd nor himself when he DJs. He keeps a folder of over 10,000 tracks on his computer at all times and does not practice a strict set. “It’s a lot more fun freestyling sets,” he said. “Sometimes when I record the sets and go back to listen to them, it’s like, ‘Man, that mix really worked.’ Others it really didn’t work, but what it comes down to is if you’re a professional, you can treat it like a jazz musician and play out of it. It’s all what you do with an error. Some DJs don’t know how to bounce back, they flop or they panic and that shows. That’s the difference between me and some DJ who took it up two years ago.”

Back outside we resumed our interview session in hopes of a quieter haven, but Grimey is the dance night with just as many attendees milling about the roped-off outdoor smoking section and back parking lot as there will be jammed into the dank of The Toho.

Whores clearly enjoys the popularity of Grimey, but he lamented that its success led to the compromise of his HUMP night on Wednesdays opposite Grimey. Originally called Warpaint Wednesdays with Terra Lopez, Whores came on to assist with the DJing and teach her techniques. Once Lopez began Sister Crayon, she forked over the night to Whores who renamed it HUMP.

“It used to be a popular night,” he said. “When Grimey came around it took the spotlight. I’ve been bringing around a lot of relative and instrumental electronic artists and musicians to try to bring it back.”

It was none of my business, but Whores willingly broke down the financial losses he’s incurred in the past two months that’s led to HUMP’s demise. DJs that are not conveniently touring the West Coast are flown into Sacramento and given hotel accommodations on Whores’ dollar. If no one shows, it means he bites the bullet.

San Francisco electronic artist EPROM and Frite Nite’s Salva, two rising beacons in the West Coast, are booked for HUMP at the Press Club this week. After that it’s the anniversary party with locals only in November, including Dusty Brown’s Little Foxes project, which is quite possibly also HUMP’s night of eulogy.

With Fuck Fridays dissolved, the Toho was in need of a new Friday night event, and Shaun Slaughter was back on the market for work. Rather than compete for the local crown, Whores and Slaughter teamed up to create Heater, an exclusive once-a-month party that combines glitter and gutter. “It’s more like HUMP with an open format,” Whores said. “We can play anything from house to electro to Baltimore to indie to dubstep and bass n’ breaks, whatever. It’s just straight party.”

The party debuted last month with the two DJs performing separately, and then trading off tracks for the last hour. “There’s always been an odd tension between us, but we’ve always been super-friendly with each other. I’ve been super-supportive of his nights and he’s been super-supportive of mine. The odd tension was because it’s a small town and he’s held the crown for quite a while. I think we’d really benefit if we did more stuff together, which is why we’re only doing it as a monthly.”

Our vibrations are in good hands with the Grimey residents. It’s a rare event where making requests is the greatest faux pas. “I don’t think it’s common knowledge that people know it’s rude,” he said. “Believe it or not, I have one job and one job only and that’s keep the vibe going. As soon as I stop to talk to someone and they go into detail about what they want to hear and why they want to hear it, all of a sudden they take me out of the groove I’m in, which takes away from the vibe. The next mix I do will be less involved and the crowd will notice, believe it or not. They won’t necessarily think about it like, ‘That mix sucked,’ but just have a moment to consider going out for a smoke.” Put your trust in Whores, kids.

Grimey gets down at the Townhouse every other Tuesday night at 9 p.m. ($10 cover). DJ Whores and Shaun Slaughter’s Heater happens one Friday per month, also at the Townhouse. It’s free to get in before 10 p.m. with an RSVP. You can also catch DJ Whores at the Golden Bear on Saturday nights.

Sacramento Bee food and wine writer Chris Macias recently reported that Kimio Bazett and Jon Modrow, the duo behind one of Submerge’s all-time favorite Sacramento bars/eateries, Golden Bear, recently signed a lease on the space that used to be Hangar 17, which shut down in March. They expect to open their new spot (which has yet to be named) by February, so keep your eyes and ears out for updates on that. Bazett and Modrow are great guys; they are smart, hardworking and dedicated and we here at Submerge could not be more thrilled for their next endeavor!