As I am writing this blog, I am working with Tobias Beckwith on honing my craft. Tobias, who has become a great friend, was on the production and management teams for several Broadway productions such as, The Fantasticks, Sweeney Todd, Oh! Calcultta! and has directed, produced and managed shows for many famous magicians for the past 20 years. 

With Tobias' expertise, I am learning to be a more dynamic performer, better story teller and to create more engaging routines for my audiences.  I believe that I am always a student, always striving to be the best at what I do, to make better choices and to never stop learning. 

Speaking about doing your best, I've got to brag a bit here.  My son, Scott, who turned 18 last October became an Eagle Scout. This is the highest rank in Boy Scouts. Only 4% of boys scouts make it to this level. His Boy Scout Troop 390 in San Jose will be honoring him at a ceremony on March 27th.  My wife and I are very proud of him and his accomplishments.

Thank you again for your support and business.  I look forward to providing the BEST in Entertainment to all of you.

I was in Monterey on New Years Eve for 3 shows along with fellow magician, Rich Myer.  Then off to Oregon to perform at a rehearsal dinner.  One notable event in January was a production for the Deputy Sheriff's Association.  I provided CASINO GAMES, in addition to strolling magic dressed as a Riverboat Gambler.  We had Blackjack, Poker and Roulette. At the conclusion of the casino, all "gamblers" exchanged their chips into raffle tickets and was given one ticket for every twenty points in winnings. Later that night, I EMCEED the company raffle and auction. In the auction, players cashed in their chips for tickets that were like cash and they would use the cash to bid on auction items.  It was fun to see people bidding back and forth on various items, such as a $15 itunes card, or a baseball cap.

In Februrary, I worked a company sales meeting and performed my favorite illusion, Zig Zag with a representative from the company. 

March is already shaping up to be the best month this year.  I just finished my performances for Santa Clara's "SHOWTIME".  I debut a new illusion as well as an old favorite.  I will put a video up on my YouTube channel for you to see real soon.

Here it is, the beginning of March, and spring is just around the corner.  As I look out my office window, I see the grass is greener and needs a cutting, the fruit trees are blossoming and the bushes need trimming.   It's that time of the year to check the sprinkler system for leaks, pull weeds and to start clearing out the dead wood.  Our city offers a free curbside pick-up once a year. This is the time to get rid of stuff that's either broken, outgrown or obsolete.

Fortunately, we don't have a lot of rubbish to get rid of.  Our family has learned not to accumulate too much of anything.  However, my wife is better at this than I am.  I tend to hold on to things for memory sake.  I still have a collection of record albums that I can't seem to depart with. And my sports memorabilia collection is safely tucked away in the attic along with a box of souvenirs from my trip to Europe back in 1982. 

Oh, and my magic stuff too.  Yes, I have many boxes of magic stuff. This is where I go to when working on new ideas.  I will pull out an old prop and rework it with new ideas.  I do lots of repeat shows for the same client, so I have to work on new routines to keep the show fresh.  However, it's probably time to reduce some of my magic stuff.  Or maybe I'll just put it back in storage and do some yard work instead.

February is here and I’m just getting to my first Blog of the new year.  Some folks think I’ve been hibernating like a bear. Actually, I’ve been quite busy cooking, exercising and performing at corporate events and private parties almost every weekday and weekend since New Years Day.  Many shows were for repeat clients.  It always tickles my heart when they call me back again, year after year. 

During the Christmas break, my wife and I invited some family and a magician friend, Scott Alcalay over for dinner.  That night I cooked one of my favorites dishes, Root Beer Braised Short Ribs. I found the recipe from Martha Stewart Everyday Food Magazine. Here's a link to the recipe. 

I love to cook as much as I love to perform. And I look at cooking the same way I look at performing. You must have a great recipe, a good grasp on cooking techniques, the right equipment and a good understanding of cooking techniques in order for your food to taste great. Likewise, you have to understand the principles behind magic and showmanship, have good material and a solid understanding of theater to make your magic entertaining.There is nothing worse than boring your audience. It's like serving them tasteless food. 

As a magician, you must understand basic magic skills to perform your craft. On stage you must know how to entertain, how to get attention and tell a story. It's imperative that you are able to make the magic appealing and engaging to get the maximum audience impact and to ''wow'' the crowd. If they like your magic, then they will have you back the next year.

The same goes for cooking. You have to understand techniques about pre-seasoning the meat, browning the meat, deglazing the pan to capture all the flavors at the bottom of the pan. Add the right amount of herbs and vegetables to further develop the flavor. And you have to have the right oven temperature to slowly braise the dish.  It’s the slow cooking that makes the meat tender. You have to understand about building flavors in the pot as the dish is developing.  When you present your dish to the ''audience'' it has to appeal to their taste as well as to their eyes.  Food should taste just as good as it looks. Would you not agree? I’ve heard it said, they people eat first with their eyes. And I believe it. 

If you like to cook, do you take into account how you present your meals? Do you make use of color on the plate as well as on the table? 

Here’s a easy tip, to add a bit of color and flavor to your pasta dish; just sprinkle a chiffonade of fresh basil over the top.  Stack the basil leaves together. Roll them up lengthwise, then slice them into thin strips.  Shred some real Parmesan cheese top first, then place a big pinch of basil on top in a small heap. And sprinkle more around the plate.  It's really that simple.

With a few simple touches, your friends will be more impressed with your cooking. And they'll want to be invited back again and again for more.  Hey, just use the word, “chiffonade” and your friends will be impressed with your vernacular.