Elizabeth Jagger, Sam Bradley, Lee Lindsey, Tatjana, and Me
Many years ago I met a singer-songwriter (and now owner of Tall Poppy Records) at a party in Mustique. We both lived in London at the time and have children born just 3 days apart, so naturally we became fast friends. I’ve mentioned Lee Lindsey in my past couple blog entries, but what you may not know… is that adorable little Bobbie (English policeman) to the left of Lee…is her son, Sam Bradley. The same Sam Bradley that co-wrote a song with Robert Pattinson for the Twilight film soundtrack. Sam’s version of the song, Too Far Gone, has already garnered over 700,000 views http://www.youtube.com/watch?v=ckmIJMqSiYg

Lee & Sam rehearsing in my backyard this weekend…
Sam at Hotel Cafe last night

I feel like Rip Van Winkle!!! Last night I went to see Sam perform one of 3 sold out shows at the
Hotel Cafe (plus one show at The Whiskey) here in Los Angeles. A 4th show has been added this
coming Friday, and tickets will only be available at the door. It was hard for me to reconcile the
precious little boy I’d known with this hot young man singing to a venue full of ecstatic fans
including Gene Simmons. I was bursting with pride and I’m not even his mother…who, BTW,
blew the crowd away when she got up to sing (at Sam’s request) Forgive Me Father with him.

Lee performing with Sam at Hotel Cafe last night
the appreciative mob…
Me, Lee, Gene Simmons, and Sam backstage afterwards
I’ve always adored Sam…he was one of Tatjana’s best friends growing up, but I am now officially a Sam Bradley the singer-songwriter and performer extraordinaire fan too!
Just to top off an already brilliant Memorial Day weekend…Lee has asked me to design the menu for her new restaurant, The Tall Poppy Cafe in Vancouver.
Lee’s Shuswap Ribs

Serves: 4
  • 2 racks of pork ribs
  • 1/3 cup maple syrup
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 4 cloves garlic, crushed
  • 1/2 teaspoon red chili flakes, optional
1). Cut into 3 rib portions. Place in a large Dutch oven and cover with water. Bring to boil, then turn heat down to simmer for 12-15 minutes. Drain ribs and pat dry completely.
2). Prepare a hot grill.
3). Whisk together the barbecue sauce ingredients; maple syrup through red chili flakes, and baste both sides of the ribs generously.
4). Sear ribs 30 seconds per side to seal in juices, and turn heat down to low (if using a charcoal grill, move meat to top rack…away from the hot coals).
5). Baste ribs every 7 minutes, turning every 15 minutes, until well caramelized; about 30-45 minutes.
Tip: This sauce is also great on grilled chicken and on grilled salmon without the garlic.
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  • June 1, 2009
    5:38 pm

    Love your blog about Lee and Sam. Two very genuine and talented people.