MIKE REED drummer & composer
About
“more evidence of his talents, demonstrating his arranging and composing skills as well as his continuing development as a brilliant percussionist on the rise.” - Troy Collins, All About Jazz


About me…I’m a drummer, composer and presenter based in Chicago.

I was born in Bielefeld, Germany in ’74 and lived there until I was five.  For the most part I grew up in Evanston, IL just north of Chicago. Since ‘97 I’ve been part of the vibrant Chicago jazz and improvised music scene and have had the great pleasure of performing with, and presenting some of the city’s finest. I’m one of the lucky people that get to be as creative as possible with my music, while doing so at intimate gigs in Chicago or large festivals in different parts of the world.

I also present music, as opposed to being a music promoter. Since my goal is to feature music in the most musician friendly and fan friendly environment my ideals can be in direct opposition to that of regular promoters. Among the events that I work on are; The Pitchfork Music Festival, Umbrella Music Festival, Hungry Brain Sunday Transmission Series and many others. On Average I present and collaborate in presenting about 150 shows per year.

SOME of the most influential musicians I’ve heard:
The Impressions, The Beatles, Philly Joe Jones, Elvin Jones, Duke Ellington, Levon Helm / The Band, Coltrane, Charlie Parker, The Art Ensemble of Chicago, Nat “King” Cole, Neil Young, Ben Webster & Coleman Hawkins, Buddy Rich

SOME influential musicians I’ve played with:
David Boykin, Nicole Mitchell, Jeff Parker, Josh Abrams, Brian Anderson

For more info on me go to Google
A recipe for Shrimp Etouffee

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

 

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.