Artists You Should Know: Pretty Lights Ticket Giveaway!

 Pretty Lights

Following their gig supporting Sound Tribe Sector 9 earlier this year, jamtronica kingpins Pretty Lights will return to Madison this Saturday for a show at the High Noon Saloon!  Want to find out more about the band whose music “can snap your neck while simultaneously shedding your tears”?  How about scoring some FREE TICKETS to the show???  Read on!    

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“Pretty Lights is the musical vision of the ultra-versatile Colorado based producer Derek Vincent Smith, accompanied in the live setting by drummer, Cory Eberhard. Together these two achieve a raw energy rarely reached in the realm of electronic music. At a time when music lovers from almost all subcultures and genres are finding common ground in the basic form of bangin’ beats, Pretty Lights is giving the people what they want; electro organic, cutting-edge party rocking beats, that fill venues with energy and emotion and send dance floors into frenzies. What makes Pretty Lights truly different though, is that the beats carry serious soul.

Fans across all genres are coming together to fuel the Pretty Lights movement. One only need to download Filling up the City Skies, the free double disc that was released for download only a few short months ago at www.prettylightsmusic.com, to see what the hype is about. The two-disc release is a 26 track journey through past, present, and future. Smith juxtaposes collages of beautiful vintage samples against backdrops of futuristic synthesis and dirty broken beats, creating a sound that can snap your neck while simultaneously shedding your tears. The album has been downloaded well over 50,000 times from the Pretty Lights website in the few months since its release, proving that the PL sound is not only getting around, it’s spreading like a virus.

What makes the next summer set of shows all the more intriguing is that, somehow, amidst the relentless touring, Smith is nearing completion of the next Pretty Lights album. Scores of unheard new material is sure to be dropped along the way, considering a quote direct from Smith’s own blog, ‘Maintaining productivity, and striving to constantly create fresh new music is the only way to keep this adventure exciting for myself…I couldn’t bear to tour on the same record for more than a few months…’

Pretty Lights will be continuing to make its name on the festival circuit this summer which will include appearances at Bonnaroo, 10k Lakes, Rothbury, High Sierra, Wakarusa, and Camp Bisco.” —JamBase.com

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WIN A PAIR OF TIX!: In the spirit of Pretty Lights’ song “Hot Like Sauce,” we’d like you to post your favorite spicy recipe. Jerky? Chili? Jambalaya? Salsa?  Doesn’t matter.  Just tell us how you like to spice things up in the kitchen! Leave your comments below.  The contest will remain open until Thursday, June 4th at 9:00 pm.  A winner will be notified at that time.  Good luck!

Check out Pretty Lights on their official site and on MySpace!

If you missed the giveaway, you can still grab tickets to the show here.

5 Responses

  1. Spicy Mac & Cheese!
    2 cups elbow pasta
    16 ounces cheddar cheese, 1/2 cubed, 1/2 shredded
    8 ounces pepper jack cheese, cubed
    2 teaspoons flour
    1/2 teaspoons salt
    1/2 teaspoon pepper
    1/2 teaspoon cayenne pepper
    1/2 teaspoon dry mustard
    1/8 teaspoon ground nutmeg
    4 tablespoons sour cream
    1 large egg, beaten
    1 cup heavy cream
    1 cup half-and-half

    Preheat oven to 350 degrees F.

    In a large bowl, toss pasta with the cheese cubes and pour into the baking dish. In a large bowl mix the remaining ingredients. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 40-45 minutes.

  2. Key Lime Chicken La Palapa

    # 2 teaspoons shallots
    # 2 teaspoons fresh ginger
    # 2 tablespoons butter
    # 8 ounces key lime juice
    # 2 ounces white wine
    # 1 ounce honey
    # 1/2 tsp Red chile flakes
    # Salt and pepper
    # 1 (2 to 3 pound) chicken or 4 (6-ounce)
    # chicken breasts
    Garnish:
    # 1 ounce olive oil
    # 16 ounces portobello mushrooms, sliced
    # 1 red bell pepper, diced
    # 1 yellow bell pepper, diced
    # 1 ounce lima beans
    # 1 tablespoon balsamic vinegar
    # Salt and pepper

    Preheat oven to 425 degrees F.

    Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.

    For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.

    To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.

    Yield: 4 servings

  3. In keeping with the theme, here is a hot sauce for steak and ribs.

    Hot Smokey Sauce

    1/4 cup bourbon
    salt, to taste
    1 1/2 cups water
    1/3 cup maple syrup
    1/2 teaspoon nutmeg
    8 dried, medium chipotle peppers
    1/4 cup olive oil
    1 tablespoon unsweetened cocoa powder
    1/2 teaspoon cinnamon
    1 medium chopped yellow onion
    6 medium minced garlic cloves
    1/2 teaspoon Allspice (a.k.a. Jamaica Pepper, Kurunda, etc.)
    1 tablespoon brown sugar
    1 cup cider vinegar
    1/2 teaspoon ground thyme
    1 tablespoon ground coriander
    1 fresh stemmed habanero pepper
    14 oz bottle ketchup

    Pour olive oil into a large pot with medium heat.
    Switch heat to low and add bourbon, syrup, sugar, all spices, vinegar, and cocoa, then reduce for 10 minutes.
    Cut the chiles into halves and toss them in the pot.
    Toss in the ketchup, salt and water.
    Cover the pot and cook for 1.5 hours, stir occasionally and add additional water if the sauce becomes too thick (approximately thicker than regular ketchup)
    Put contents in blender and puree, then store sauce in the refrigerator.
    The sauce should be good for up to 3 weeks.

  4. YUM! My mouth is watering after reading these amazing-sounding recipes. Thanks for posting everybody. The contest is now closed, but there will be many more to come so stay tuned!

  5. Oh, I love this question- I will be cooking all weekend now!

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