My first New Mexican gig.
I heard four differing accounts of Las Cruces: a tiny border town, a lonely desert outpost, an art community tucked away in the mountains (like Jerome, AZ), a resort town (like Taos).
Nope. It’s actually a University Town. Pretty big, pretty regular, pretty spread out. Looking at the Pecan Grill website, I imagined a quaint little adobe Bistro/Brew Pub, with a tiny stage in the corner of an intimate engaging room. I was mistaken. The place is huge, with several spacious rooms and high ceilings. It’s more restaurant-like than pub-like. And chock full of beautiful people looking spectacular.
Although the intrinsic intimacy quotient isn’t high, an artist can make a connection one of those rooms. I, however, felt like leaving the patrons alone rather than “talk at them.” I was told by one listener that I could have afforded a bit more engagement had I been in the mood.
I was well-paid, and well-taken care of by Shawn the manager. He is a musician himself, from a reggae/ska outfit called Liquid Cheese. So he knows the travails of the touring artist. In fact, that’s why he booked this out-of-town road warrior, on an off night, in lieu of his regular roster — out of respect and the desire to help a traveller on his way. (Liquid Cheese, although base in El Paso, did much of their work in Northern California where Reggae reigns supreme.)
As a touring artist, I have said this before, and I’ll say it again: When you greet us well, treat us well, and make us feel at home, it means as much as paying us well.
Interesting side-note: In New Mexico, it is against the law to serve alcohol to musicians during the performance. They can drink as much as they want before the gig, and plenty more after the gig. But they cannot drink during the gig, not even at set break. (New Mexico cares about the quality what they put on their stages.)