Sometimes to get inspiration for a topic I look at old photos. I randomly picked up the year 1989, but I had lost those programs. Denise Tesher was kind enough to find me a copy but there was no cover, so I wasn’t sure of the year. Which was which? I went through the 2 years and thought what a gold mine we had then. These were not guys that sat in their basement and invented a trick and put it on the internet. These guys were performers and entertainers. We knew them personally. Unfortunately, many have since died, some much to early, but at least we have memories and somehow they must in some way have influenced out lives. There was Hank Moorehouse for Abbott’s Magic, Al Cohen for Al’s Magic Shop, Bob Little for Guaranteed Magic, Hank Lee for Hank Lee’s Magic Factory, Al Goshman for Magic By Gosh, Paul Diamond for Paul Diamond Magic, Pavel for Pavel’s Top Magic, and Marilyn for Hans Zahn Videonics…and of course there was also Perfect Magic…so take a look.
Tag Archives: Paul Diamond
Last week I wrote a blog on boom years for Montreal magicians and asked for anyone with more info to write in. Here’s the reply from Jonathan Levey who has offered some solid advice to those interested in trying that venue. Here is what he has to say…
“Great article on the Boom Years, Evy.
I will have to thank Mark for mentioning a few of the restaurants I worked and you for posting this info.
If you have the chance, kindly consider adding a few more restaurants that I worked during the Boom years.
Those were the days when Jim Sisti’s infamous The Magic Menu (which actually started out in newsletter format!) served as vital inspiration and gave us practical tips and information on how to actually find and secure the venues on a long-term basis. As well, The Magic Menu provided us with precious tips and insights into how to negotiate our contracts and more effective ways to perform table-to-table magic within the (often) tight physical constraints of the dining room areas. In addition to Sisti’s Magic Menu (of which our own beloved David Acer was a regular contributor) other books which inspired and taught us were: Kirk Charles “Standing up Surrounded”, Paul Diamonds “it Takes Guts Dammt!”, and Charles Greene III “Restaurant Magic” (audio tape!), as well as Michael Ammar’s Negotiating Fees (also on audio tape at the time).
These great resources provided me with the insight and encouragement needed to secure and perform at the following restaurant-type establishments for most of the 1990′s, for a minimum of 6 months and on average for 1-2 years+: Le Lutetia (inside the Hotel de la Montagne), Thursdays, Moby Dicks, The Atlantic Pavilion, Jardins D’Hivers (inside the Montreal casino), La Tulipe Noire, Mikes, Nick & Marios, Holiday Inn Pointe Claire, and the Ramada Inn.
Of course, as most of us “old-timers ” know, if it wasn’t for the ground-breaking success of the skilled and charismatic Tom Auburn (aka Magic Tom), securing restaurant work in the city of Montreal would have been a much harder sell.
To those younger magicians seeking to work in a restaurant venue, I believe many of the above books and audio tapes, though admittedly somewhat outdated, will still serve the budding restaurant magician as relevant, informative and inspirational. Perhaps there are new “how to” books on the market these days that will add to your arsenal. A trip to Evy and Phil’s Van Horne Perfect Magic store in Cote-des-Neiges (…or is that Phil and Evy’s store?), will allow you to browse their shelves to find such treasures. One thing for sure is that it’s a great place to start your journey. Because, as Evy and Phil will tell you without pause… “if we don’t have it, we can get it… within days.” …and they mean it too!”
Thanks for sharing and thank you also for the praise for Perfect Magic!
Just so you know, Sisti’s Magic Menu is still available; Negociating Fees by Michael Ammar and Restaurant Magic By Charles Green as referred to by Jonathan are now in CD format. Since then there are more books and DVD‘s to choose from if you are interested.
If you have info on who did what when and where re restaurants, let me know.