DAVID LEON

BIRD’S EYE

Pyroclastic Records

David Leon, composer/soprano & alto saxophones/alto flute/piccolo; DoYeon Kim, gayagum/vocals; Lesley Mok, drums/percussion/glockenspiel.

When Miami-born David Leon became curious about his Cuban heritage, Leon began studying with master percussionist, Manley “Piri” Lopez.   Lopez comes from a legendary family of rumberos, who became quite famous as the creators of an experimental style of rumba.  Around this same time, Leon, a composer and reedman, formed a new trio that included exploratory percussionist and artist, Lesley Mok and Korean-born gayagum player, DoYeon Kim. The gayagum is a traditional Korean instrument, a zither with twelve strings.  Some gayagum (sometimes spelled gayageum) can also have 18, 21 or 25 strings.

On track #4, DoYeon Kim begins the composition “To Speak In Flowers” with the gayagum taking center stage. The lovely Asian instrument sets the tone and tempo. The mixing of Cuban culture, Asian culture, the avant-garde, and American jazz brings about a totally unique package of music.

“A lot of bands try to move in toward each other’s individual sounds.  I feel like we’re moving out toward each other instead.  DoYeon is able to bring in the traditional music that she wants to expand on, while Lesley often comes from a place of dissonance and stretching time.  So, it always feels like they’re on the opposite sides of the room from me, in the best way possible,” says bandleader, David Leon.

Leon’s flute begins “Secret Footshake” and DoYeon Kim cautiously adds her warm vocals to the musical stew that’s brewing.  The gayagum drops its original sound into the pot like fresh herbs.  When Leon plays his saxophone, he blows jazz into the mixture, strong as cayenne peppers.

“The farther we move in opposite directions, the more vibrant the music becomes,” Leon explains.

The title of this album doubles as the name of Leon’s trio. The reference of “Bird’s Eye” is a reflection of the Thai cuisine that uses Bird’s Eye chilis in their preparation and also of the musician’s time with each other.  All three members of the trio enjoy cooking and often cook together.  They also have shared a love and interest in Cuban music and rhythms.  As progressive jazz musicians, they are creating modern jazz that tantalizes like spices on the tongue. This music is fearless, spirited, and splashes over the listener in waves.  I am tantalized by the various directions the musicians take as the songs drift into my room, like the delicious smells of fresh baked bread or spicy fish stew. These songs, like the kitchen smells, make me hungry for more.

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