BY: SARA
The 12th annual Ville Ile Perrot (VIP) in Blues was the place to be this past Saturday. The place was packed, the weather was ideal and everyone was ready to have a good time, and they did.
The grand opening of the gourmet street was an eagerly anticipated event that promised to delight both the young and the young at heart. As the clock struck 3pm, the vibrant festivities came to life, igniting a sense of excitement and culinary adventure in everyone present.
The heart of this gastronomic extravaganza was the collaboration of 12 local restaurateurs who had come together to showcase their culinary prowess. Each of them brought their unique expertise to the table, offering an array of savory international dishes that catered to every palate. It was a true testament to the rich and diverse culinary landscape of the region.
As I strolled down the bustling street, the tantalizing aromas of dishes from around the world wafted through the air, inviting me on a global culinary journey. From the aromatic spices of Indian curries to the delicate flavors of Italian pasta, there was no shortage of options to choose from.
One of the highlights of the event was the incredible variety of food on offer. Whether you were a fan of spicy cuisine, had a penchant for seafood, or preferred hearty comfort food, there was something for everyone. It was a paradise for food enthusiasts, and I couldn’t help but be amazed by the creativity and passion that each restaurateur poured into their offerings.
As I savored each bite, I couldn’t help but appreciate the dedication and talent of these local chefs. The gourmet street wasn’t just about food; it was a celebration of culinary artistry, community spirit, and the joy of coming together to enjoy life’s simple pleasures. It was a testament to the power of food to bring people from all walks of life together in a shared experience of deliciousness and camaraderie.
The gourmet street opening was not just an event; it was a memory in the making, a reminder of the magic that happens when good food, good company, and a touch of creativity come together to create an unforgettable experience. It was a day where taste buds danced, laughter filled the air, and hearts were warmed by the simple joy of savoring life’s culinary treasures.
Violin Madue family
At 4 p.m., the Violon Dingue show took the stage. The solo artist played the violin like no other. With humor and enthusiasm, he revisited songs from today and yesteryear, from here and elsewhere, in a whirlwind of animation and interaction.
From 5 p.m…onwards, it was time for the blues. Here were the artists who set the venue on fire this year. Our local group with more than 20 years of experience broke the ice for this musical evening.
The March Blues Project quartet played the greatest blues-rock hits from BB King, Eric Clapton, Gary Moore, Buddy Holly, Stevie Ray Vaughn, Albert King, Buddy Guy, Robben Ford, and other great blues masters. Some original pieces from their first album were also on the performed.
Mike Deway @ 6 p.m.
With a guitar on his shoulder and other instruments slong for the ride, Mike Deway presented his musical universe inspired by John Mayall, BB King, Freddy King as well as groups like Bad Company, Santana, and The Rolling Stones.
Justin Saladino Band @ 7 p.m.
The Saladino Band was guitarcentric. Saladino traveled through a sonic palette that included colors of rock, blues, folk, funk, and jam, bridging genres and influences to create the contemporary roots sound that characterized the band.
Tribute to Stevie Ray Vaughan @ 8:15 p.m.
The classic blues tunes were revisited by this talented group. Homage to Stevie Ray Vaughan was brilliantly tackled. It was as if Stevie Ray remerged from the grave. The sound, vibe and look were astonishing.
Dawn Tyler Watson @ 9:30 p.m.
Juneau award winner Dawn Tyler Watson closed the 2023 edition of the VIP in Blues. The multi-award-winning Montreal singer-songwriter had earned her place among the international blues elite. Her fiery stage presence and moving performances had earned her national and global recognition.
