Posts Tagged ‘coast’

Culture Canute and The Rockstone Players at Old Princeton Landing

Monday, March 21st, 2011

Juan Nebulla & Rockstone Records Present: Culture Canute and The Rockstone Players.

Saturday, April 2, 2011

Old Princeton Landing in Half Moon Bay — 21+ Doors at 8 p.m.

Come enjoy a night of reggae with Montego Bay, Jamaica’s very own Culture Canute and his Bay Area friends: The Rockstone Players & Dub FX!

International recording artist Culture Canute was born Canute Davis in Montego Bay, Jamaica. After more than two decades of performing in Jamaica and around the Caribbean, he has relocated to San Francisco, CA. In California, he has lent his vocals to Sister I-Live & The Elevation and Creation. He has performed in San Francisco on bills with Eek-A-Mouse and other international artists.

The Rockstone Players formed in San Francisco in 2006, releasing their debut album “One For Your Mind” on Rockstone Records in 2007. In 2009, they began backing up Culture Canute. Canute’s latest album will be released on Rockstone Records in the summer of 2011 with The Rockstone Players as his band.

From Canute:

As a child I grew up in the city of Montego Bay. All of my life I have been a fine visual artist. As a youngster I was moved by this simple but moving music from the era of rocksteady, ska and reggae. My first band was Talent, Inc. This started off my international career singing and playing with bands all over the world. Bands that I have sang lead vocals and played lead guitar with throughout the years include: Sister I-Live & the Evelation, Creation, Pan Extascy, Steel & Ivory, Caribbean Rhythm, Tropical Vibration, Jungle Apartz & opening up for Eek-A-Mouse and other big named artists. Now I give to you my own original band: CULTURE CANUTE & THE ROCKSTONE PLAYERS.

Culture Canute is backed by The Rockstone Players:

Mateo Peligroso- lead guitar & backing vocals

Rob Freeland- bass

Drew Miller or Phil Brown- drums


Juan Nebulla Productions & Rockstone Records

E.G. California


Flying into Half Moon Bay Airport and Flying with a Service Dog

Saturday, February 5th, 2011

by Sue Ballew

Half Moon Bay Airport is one of the most popular airports among pilots in the Bay Area. It sits on the other side of the hilly terrain south of San Francisco, along side the ocean at the Half Moon Bay Harbor. It originated as a military airport and many people are surprised to learn of its existence.

On any given good weather weekend in the Bay Area, pilots come in numbers to fly along the beautiful, rugged coast, practice a couple of landings, or park at the South end of the airport and walk into town. They like to sample the great restaurants for lunch or do a little local shopping. It feels like you are really getting away from the city when you fly into Half Moon Bay Airport.

Flying with a Service Dog

Hans and his wife Betsy have been passionate and enthusiastic pilots for many years. They own a Cherokee and also Hans favorite, a motor glider, both based at Palo Alto Airport. The controls have been converted so he can fly with his hands only. (I am sure for many of you that are rudder challenged, you probably wonder why all airplanes aren’t rigged this way).

Recently Hans got a service dog, Rilla, who now goes everywhere with him and is his flying companion. If you feel like I do about my dog, what a great thing to be able to take your dog everywhere, especially flying. I hope she likes Mutt Muffs, those cute ear protectors for dogs.

Casey’s Lemon Ricotta Mousse

Monday, October 5th, 2009


Casey’s Cafe is a California bistro, using the best of fresh and local produce and offers café or patio seating. The café has won recognition for using fresh and local produce in our homemade soups, salads and entrees.  We have a great selection of wines, beers, desserts and a breakfast menu that is available all day. They also have cooking classes every month. Winner of the 2008-2009 “As Fresh as it Gets” award of San Mateo County, the café and catering company is located at 328, Main Street, #101, at Zaballa Square in Half Moon Bay, CA. Call 650-560-4880 for the café or 650-726-2044 for catering.

Lemon Ricotta Mousse

1 container (32 ounces) whole milk ricotta cheese, drained

½ lemon

Pinch of salt

1 cup confectioner’s sugar

½ teaspoon vanilla extract

Grate the zest (the colored skin) from the lemon with a fine grater. Squeeze the juice; you should have about 1 tablespoon. Combine the ricotta cheese, salt, sugar, and vanilla in a food processor and puree until smooth. Stir in the lemon zest and juice. Scrape into a serving dish or individual dessert dishes, cover, and chill for at least an hour. Serve within 48 hours.

Serve with crisp cookie wafers or spiced cookies & berries.