Beaumont, Texas, native Clay Walker began his rise in country music with the debut single What’s It to You, in 1993, which reached #1 on the country charts as did his follow-up hit, Live Until I Die. Clay Walker returned to the Grizzly Rose on Saturday night.
Fans filled the venue, ready to catch up with the 90’s country music superstar. Walker started his show with Rumor Has It. He played his popular tunes If I Could Make A Living, Dreaming With My Eyes Open, among others. Walker was supported by James Da Silva on acoustic and electric guitars, Vic Lawson on steel guitar, Van Rentz on keyboard and vocals, Ken Smith on drums, Phil Valdez on electric guitar, and Curt Walsh on bass.
Walker battles MS, but continues to tour. Check out his charity foundation, The Clay Walker Foundation.
Fans sang along to the hits they remembered. Walker was thankful for the crowd that continues to follow him and his music. Walker also surprised listeners by going off-script with Every Rose Has Its Thorn and Help Me Hold On. He also sent tributes to George Strait and Stevie Ray Vaughan. Find the full setlist in the photos below.
Then What? Check www.claywalker.com for more information.
Nathan Dean & The Damn Band from Phoenix, Arizona, was swinging hot, playing a wide range of tunes, as their powerful energy and good times were contagious. Nathan Dean & The Damn Band started by serving up Chattahoochee as an appetizer for their main course that incorporated good-timin’ covers and drinking songs. NDATDB also shared a hefty helping of 90’s Country such as Should’ve Been a Cowboy and My Maria.
Listeners stuffed themselves with classic Fishin’ in the Dark, and newer tunes such as Luke Combs’ When It Rains It Pours, Eric Church’s Put a Drink in My Hand, and Cody Johnson’s ‘Til You Can’t. A la carte tunes included Elton John’s Rocket Man, and Roger Clyne & the Peacemakers’ Green & Dumb. NDATDB’s original tunes included Cheap Liquor, One More Bender, When I’m Gone, Taylor Swift, and That’s My Kind of Bar.
Executive Chef Nathan Dean cooked on guitar and vocals and was supported by Head Chef Bill Bogan on drums and backing vocals, Sous Chef Jason Judd on guitar and vocals, and Station Chef Chris Duke on bass.
Check the full menu on Nathan Dean & The Damn Band at nathandean.net.
That’s my kind of bar. That’s my kind of party.
