The High and Wides concert: tickets still available at the door


Come on down to Galesville this evening for The High and Wides concert at the Galesville Memorial Hall from 8 to 11 p.m. in a concert. There will be plenty of tickets available at the door, which opens at 7:30 p.m.

The High & Wides, like the large-haul trains for which the band is named, project a big, driving sound—mountain musical traditions re-imagined for a new century. Formed on Maryland’s Eastern Shore in 2015, they write music about arson and hourly motels, dystopian love songs, and ballads of violent history.

The High & Wides draw from their members’ extensive backgrounds in bluegrass and take the music to a place all their own, recalling an era when old-time, rockabilly, and proto-rock’n’roll coexisted in a murky soup of hillbilly string band music.

Members include Marc Dykeman (guitar, vocals), Sam Guthridge (banjo, mandolin, vocals), Nate Grower (fiddle), and Mike Buccino (bass).

Ticket sales will help the Riverkeeper keep the West and Rhode Rivers fishable, swimmable, crab-able and kayakable. Tickets are $25 and are available at the door.

Beer and wine will be served for a modest additional charge. The nearby Inn at Pirate’s Cove will offer a $25 fixed-price menu for a pre-concert buffet dinner. Pirate’s Cove will donate $5 for each diner to the Riverkeeper. Dinner will be served at the restaurant at 4817 Riverside Drive in Galesville beginning at 6 p.m.

For more information, call 443-758-7797 or email

Make it a date Saturday night! Pirate’s Cove is offering a fixed-price dinner before the High and Wides concert in Galesville.

Inn at Pirate’s Cove offers a $25 fixed-price menu, and they’ll donate 20% of the proceeds to the Riverkeeper.

Dinner will be served at the restaurant at 4817 Riverside Drive in Galesville beginning at 6 p.m.

The doors for the concert at Galesville Memorial Hall open at 7:30.

For more information, go to,
call 443-758-7797
or email

Here’s what’s on the menu:

Main course

Fish & Chips
Hand-dipped wild cod served with tartar sauce, fries, and coleslaw.

Cove Meatloaf
Served with champ mashed potatoes and steamed vegetables.

Fried Chicken and Gravy
Boneless fried chicken over grits, topped with chef steve’s own bay gravy.

Burger Roma Crunch
Romaine lettuce, tomatoes, red onion, pecan smoked bacon, and bleu cheese dressing topped with a certified angus beef burger

Barbeque Shrimp & Grits
Seared shrimp with simmer sauce, tomato, and chives

Dessert: Beignets or Chocolate Torte

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