House of Blues Presents The Mardi Gras Stage (west end)
11 - 11:50 Santana Brothers Rock from the
50's to Top 40
11:50 AM Zydeco Lesson w/ AJ Gibbs
12:10 - 1:20 Terry & the Zydeco Bad Boys Zydeco
1:20 PM Parade starts with Euphoria Brass Band
1:40 - 2:50 Gospel According to Missy Andersen 5 singers and the full band raising the roof.
Dance Lesson Meyer Standsberry
3:10 - 4:30 Los Pinquos
L.A. based Argentinian Salsa
4:50 - 6:00 The Stilettos
11:00 - 11:50 Theo Bellow Zydeco Rubboard techniques
12:00-12:50 G Burns Jug Band San Diego's only Jug band on early American music.
1:00-1:50 Joe Fontenot
Intro to French Cajun music
2:00-2:50 The legendary Tom Cat Courtney
with Chicken Bone Slim
3:00-3:50 Terry Domingue
Zydeco Accordion & Rubboard styling
4:00-4:50 Wilson Savoy & the Pine Leaf Boys
history & styling
5:00-6:20 Jason Weiss
& the Thursday Night Pickers
Blue Grass Jam
presents The Bourbon Street Stage
11:00 - 11:50 Chase Walker Blues Blues with a unique soul!
12:00 - 1:00 Chet & the Committee Blues Party
1:10 - 2:20 Gal Holiday & The Honky Tonk Revue Honky Tonk, Western Swing & Rockabilly
2:35 - 3:35 Theo &
Zydeco Patrol Traditional Zydeco the way you like it!
3:50 - 4:50 Len Rainey with Johnny Vernazza
& Walter Gentry
5:10 - 6:10 Euphoria Brass Band New Orleans 2nd Line Music
6:25 - 7:30 Kara Grainger featuring the Backwater Blues Band
SD Mesa College Culinary Department Taste of Louisiana Cooking Demo Stage
11:00 to 12:00 PMTraditional Style Beignets with Chicory Coffee Chefs Quentin Yates & Cindy Danan - San Diego Mesa College Culinary Students, Owners: Q&C Catering
12:15 to1:15 PM Chicken & Sausage Jambalaya Chef Jack Gambrell - Owner and Operator of 6th Ave Bistro and McDougal’s Catering and a Professor Culinary Arts
Mesa College. sixthavenuebistro.com
1:45 to 2:45 PM Red beans and rice with Smoked
Ham hocks Chef Michael Fitzgerald – Professor Mesa College Culinary Arts and Management Program
3:30 to 4:30 PM Sweet Potato Bread Pudding Chef Michael Fitzgerald – Professor Mesa College Culinary Arts and Management Program
The chefs of San Diego Mesa College Culinary Department provide professional instruction in preparing Gumbo, Jambalaya and other Southern specialties.
Gator by the Bay has a stage dedicated to demonstrations of traditional Cajun and Creole dishes for every palate plus there are samples tasting and recipe sheets to take home! This venue has shade, folding chairs and voice amplification so everyone can catch the all important tips from our guest chefs.
The San Diego Mesa College Culinary Department hosts this stage and staff and guest teachers entertain and enlighten while creating each dish before
The Chefs relate the origin of
each dish and the culture from which it evolved. Just how does Cajun differ from Creole in the kitchen? Why sassafras? What goes into the “trinity”? What dishes came from the Native Americans, the French, the West Africans, and the Spanish?
11:00 - 12:00 Quinteto Caballero Salsa
12:15 - 1:15 Sharifah
Good Thing Jazz Funk Blues
1:30 - 2:30 Quel Bordel Alternative European Gypsy Music
2:45 -3:45 Bubba McCoy Blues
4:00 - 5:00 Joe Fontenot Creole Cajun Band French Cajun Music
5:15 - 6:30 Three Chord Justice Country with Twang!
KSDS Jazz 88
The Festival Stage (east end)
11:00 - 12:00 Dave Sousa
& the Zydeco Mudbugs Oldtime Zydeco
Salsa Dance Lesson
12:20 - 1:20 Todo Mundo Salsa &World Beat
1:20-1:35 Cajun Dance Lesson
Teddy and Brenda
1:40 - 2:50 Pine Leaf Boys Traditional Cajun
Dance Hall music!
3:10 - 4:20 California Honeydrops Bay area RnB!
New Orleans style
4:40 - 5:50 Wayne Baker Brooks Serious Chicago Blues with Heart and Soul!
5:50 PM Zydeco Lesson with AJ Gibbs
6:10 - 7:30 Brian Jack & the Zydeco Gamblers Houston Zydeco"!!!!
Music Jam / Lesson Friday 5pm, Saturday at 11:30am and Sunday at 10:45am.
Behind the Festival Stage
New to this year’s Gator By The Bay is the music jam area where anyone with an instrument can join in a music jam session or lesson.
It’s open to all levels of musicians from beginners to experienced and typically consists of a small group of players sitting in a circle where one person leads the Cajun or Zydeco tune and the others chime in.
The Jam Area will be several hay bales setup south east of the Festival Stage. Bring your rubboard, guitar, accordion or other musical instrument. Current Jam/Lesson times are Friday 5pm, Saturday at 11:30am and Sunday at 10:45am. Anyone who would like to learn a little breakdown of any of the tunes played can ask and we take some time to break down the basics.
Questions: Email firstname.lastname@example.org
Financial support for Gator By The Bay
is provided in part by the
City of San Diego
Commission for Arts and Culture
and the County of San Diego.
Many thanks to our other major
platinum level event sponsors:
Our complete list of sponsors is available through this link.