Just advertisingPerhaps, if by protesting against the stagnation then applies the term «punk» then Gradskij was just such a «punk» is already long before the concept became a universal phenomenon. He was a kind of Jim Morison and Mick Jagger on our stage... Read more - Songs on the music and arrangement. So, it all started with the «Skomorokhov» in 1966, where you played with Gradsky, Buynova and Shakhnazarov. What began themselves «Skomorokhs»? and the music!

Artist's Breakfast

Before me everything will bend: meat, fish, cottage cheese, a bird!

Olga Kuchkina

Komsomolskaya Pravda

Artist's Breakfast - Alexander Gradsky
"Meat in Hradsky" - a delicious dish.
And the smell!
Photo: Dasha Tolstikova

This rubric first appeared in "KP", when we "breakfasted" with Oleg Tabakov. But we decided not to limit ourselves to breakfast and now went to dinner with singer Alexander Gradsky.

Actually, Gradsky himself asked about it when we told him about the heading "Artist's Breakfast": "Why breakfast, and dinner?"

We thought: why not? Especially since Gradsky already threatened:

- I'm putting meat on!

... So we were at his house, at a table with salads prepared by the owner ("No, not touch, all by yourself!"), And a terrific piece of pork with a golden brown crust. At dinner, 21-year-old Danila, son of Gradsky, returned from London, where he studied at the prestigious high school of economics.

While the singer is conjuring at the stove, we look at his last discs. Scarlet CD - "aLIVE in Russia". Gold CD - "I live (I) eat in Russia-2". Between the disks - a difference of four years. Three years after the last Gradskiy is working on a new project - "Anthology". This story is absolutely romantic. Although on a commercial basis (not sold inspiration, but you can sell the manuscript). The casual girl in the plane (singing business lady) ordered seven songs for herself, promising her fee.

- Not what kind of ah, but normal. Normal, yes, - repeated Gradsky, remembering, apparently, the amount.

He did not want to be too complicated when he took the order. But the artist does not control himself. It led him. He got carried away. And it turned out as it turned out. Wandered to the customer. She, surprisingly, took everything as is. And today he writes two CDs at once - her and hers. That's lucky girl!

Talking about the "Anthology", he even squinted at the anticipation of what should happen. Listening to him is a pleasure. With whom can we compare his silver voice? Yes, perhaps, with no one. Because we, too, are joking ...

And we had something to look forward to! Because we were already waiting for the meat with a crusty golden crust - after two delicious salads. But ... Meat oozed with such blood!

Ha ha ha! Everyone laughed, and the artist himself was the first. And then everything fell on us:

- I saw your hungry eyes and hurried.

However, another 40 minutes - and everything was fixed. And we just licked your fingers, sending the next piece into your mouth. Talent is a talent. In all. You will not drink it. Even if you drink it with red wine.

Viva, artist!

WRITE THE RECIPE: "Meat in Hradsky"

Take the pork ham (and with a convincing layer of fat outside - so that no juice leaks out from the meat), pepper cloves of garlic and quince slices, cover it with a mixture of salt, black pepper, dried basil and saffron, wrap it in foil and put For two hours in the refrigerator. Then unfold the foil, put the meat on a baking sheet and put it in a very well heated oven.

After 15 minutes, when the crust "seized", the temperature can be reduced and an hour and a half to bake the ham over medium heat. Baking time depends on the size of the piece; To understand whether the meat is ready, it is necessary to stab it with a knife, and if at the same time it will not blood flow from the cut, but transparent brownish juice - serve the ham to the table!