As good music and food go
hand in hand, I must confess that my first delight at
attending the Home Entertainment 2005 Show (HE2005) in
New York City was to grab a uniquely New York
gastronomique creation – a fresh, hot pretzel with
mustard from an (audiophile?) food vender outside of the
New York Hilton Hotel where HE2005 was staged. A New
York City pretzel with mustard is a unique combo, a
great saucy concoction that tastes hot, sweet and
pungent all at the same time. It reminds me of a similar
unique combination rendered in music by the creative
genius of the Jacques Loussier Trio over the years, as
they take classical pieces from Debussy and others and
re-structure and re-work them into new creative combos
of jazz improv and blues spice. I wonder if Jacques got
his first inspiration for such re-workings from eating a
New York City pretzel with mustard for the first time?
*extraction
Another
standout room that featured small-scale loudspeakers to
great intimate effect was the May Audio room,
featuring products from Reimyo and a new monitor
speaker produced in Finland called the “Bravo” ($4200).
The Reimyo CDP-777 transport/player, (utilizing Japan
Victor’s Extended K-2 Processing), was one of the best
this writer heard at HE2005, delivering a steady stream
of silken, delicate and detailed musical data to the
Bravo monitors. The Bravos, in turn, cast a pinpoint
soundstage and handled all dynamics evenly and with a
lot of emotion. There was no better intimate sonic
portrayal at the show than this system placed in such a
small listening space.
As good music and food go
hand in hand, I must confess that my first delight at
attending the Home Entertainment 2005 Show (HE2005) in
New York City was to grab a uniquely New York
gastronomique creation – a fresh, hot pretzel with
mustard from an (audiophile?) food vender outside of the
New York Hilton Hotel where HE2005 was staged. A New
York City pretzel with mustard is a unique combo, a
great saucy concoction that tastes hot, sweet and
pungent all at the same time. It reminds me of a similar
unique combination rendered in music by the creative
genius of the Jacques Loussier Trio over the years, as
they take classical pieces from Debussy and others and
re-structure and re-work them into new creative combos
of jazz improv and blues spice. I wonder if Jacques got
his first inspiration for such re-workings from eating a
New York City pretzel with mustard for the first time?
