NEWS

BIO

TOUR DATES

ALBUMS

MEDIA

PICTURES

MIKE CROSS

CONTACT

TECHNICAL SHEET

 

MIKE CROSS


Phil Fernandez is proud to introduce Mike Cross, a great singer, bassist of THE GROOVY GRAVY where Phil is on guitar.

Born in Gallup, New Mexico, Mike Cross received his first guitar at the age of 10. Soon he was writing and arranging his original compositions. Mike felt most influenced by artists of the 60‚s like Marvin Gaye, The Temptations, Jimi Hendrix, The Beatles and Albert King. Mike's music eventually led him to Austin Texas in 1990, to become bassist for Rusty
Weir
, and the band DUCK SOUP.

Since that time, Mike has been a vocalist for the band BIG TIME and done numerous recording sessions with such artists as Marcia Ball, Miss Lavelle White, WC Clark, Hamilton Loomis and Roscoe Beck. Mike also produced three CDs with musical partner : Joe Forlini Forlini & Cross, Wall of Desire ; Enchanted Houses ; Soulful Rescue.

Mike's latest production with partners Nico Leophonte, Phil Fernandez and Tommy Robinson is called The Bottom of the Blues which led to a tour of Europe in Autumn, 2002, for his band THE GROOVY GRAVY. Currently, Mike is a featured singer with the Antone's Blue Monday Band including guitarist Derek O'Brien, drummer Barry Frosty Smith, bassists Roscoe Beck, Chris Marah and keyboardist Riley Osborn. Mike's voice is also featured on a Gary Powell production of the Walt Disney CD Dinosaur.

For booking Mike Cross and THE GROOVY GRAVY, call :
Phil Fernandez - M: +33 (0)6 61 48 97 75
E-mail : big_dez@hotmail.com

 

BOTTOM OF THE BLUES - 2002

01 Buzzard Luck Powder Blues
02 Hear That Guitar Ring M.Cross
03 Bottom of the Blues M.Cross
04 Love Line M.Cross/Richardson
05 Too Fat to Fly T.Elske
06 Good day for the blues D.Grissom
07 Cocaïne and Whiskey M.Cross
08 Can’t Have the Sunshine M.Cross


Recipe for GROOVY GRAVY :
– 200 lbs of drums Nico Léophonte
– 200 lbs of guitar Phil Fernandez
– 200 lbs of saxophone Tom Robinson
– 400 lbs of vocals, bass and keys Michael Cross

Cooked, stirred, engineered and mixed
by Mike «The Zone» Morgan
Prepared and cooked at The Zone
in Dripping Springs, Texas