Bulldog Bash 2023, Welcome Home!

Impossible to Define, Impossibly Great: Three Bands At Yale’s Bulldog Bash Put On Genre-Blending Performances

In a place rich with history, neon lights, bouncing beach balls and light-up necklaces made Bulldog Bash glow with color and big brass sounds. This year’s Bulldog Bash, featuring two-time Grammy® nominated New Orleans-based Tank and the Bangas, Miami-based Cuban group Sol and the Tribu, and internationally charted group Red Baraat, kicked off the school year with a celebration of new-wave sonic performances that blended jazz, funk, brass and country.

“Every year, we ring in the academic new year with a night of cultural immersion and fun—tonight's Bulldog Bash was a show like no other,” said Jennifer Newman Harrison, associate artistic director for Yale Schwarzman Center.

Bulldog Bash serves as the culmination of orientation for first year students and helps unite the undergraduate community. "Bulldog Bash  sets the tone for the academic year and is a great time for our students to connect,” said Dean of Yale College Pericles Lewis.

Kicking off the night, Red Baraat banged their drums and played their horns, getting the crowd dancing to a sound of North Indian bhangra with elements of hip-hop, jazz, folk and punk. Red Baraat leader Sunny Jain, who plays the dhol (a double-headed drum that has its roots in India), says he draws inspiration from his heritage when creating music. While the other group members do not all share his heritage, that’s what makes Red Baraat’s music special.

“Everyone's coming from a different place. I think that's what makes it interesting—we mirror the makeup of America,” said Jain. “It's an immigrant experience but also a Black American experience. We weren't trying to replicate an Indian marching band—we wanted to make sure Red Baraat was a diverse band.”

Donning neon clothing, the seven members of Sol and the Tribu lit up the stage with their New Miami sound, blending Caribbean influences, bass, country and swamp funk. Grammy-nominated international recording artist and band leader Sol Ruiz said her music is inspired by the past, her ancestors, her travels and her experiences.

“When we come together as a group and compose songs together, our creativity is just like a faucet,” she remarked with excitement. “You just have to put the bucket down and pick up the water.”

For the final performance of the night, Tank and the Bangas took the stage and electrified the audience with their big brass sounds. This five-piece band’s unique sound sits at the intersection of “where jazz meets hip-hop, soul meets rock” with funk as the beating heart of everything they do.

Band leader Tank Ball shared her excitement about inspiring students with the group’s unique music.

“Back in college, I went to see Janelle Monae, with the band Fun as the opener, and it was one of the best concerts I had ever seen.” she said. “After that, I just knew I had to go forward with my own gift and make other people feel the way they just made me feel!”

Bulldog Bash was made possible by Yale College Dean's Office, in collaboration with Yale Schwarzman Center and Yale Hospitality.

Elizabeth Nelson Brings Her Whole Self to the Bulldog Bash  

When Elizabeth Nelson heard the Yale Schwarzman Center line up of bands for the Bulldog Bash ranged from soul to punk, and funk to jazz, she saw the stars align. As Managing Director of the Yale Catering Team, she took the opportunity to bring a piece of her identity, and home, to New Haven using food as the medium.

Hailing from New Orleans, she crafted a menu of her hometown favorites and delicious comfort foods, serving as an accurate representation of New Orleans. From NOLA beans and rice bringing heat to a cooling satsuma mandarin salad the food was part of creating a cohesive theme and held the sense of welcome New Orleans is known for. Elizabeth understood the concept of the musical lineup and how choosing the right foods would enhance the event.

She didn’t rest with easy options and pushed for students to have a true depiction of her home’s flavors. At 6:30 pm the day of the bash set to start at 8:30 pm she laughed at the empty dessert table.

The pralines did arrive as promised, a sweet piece of her childhood.

Elizabeth even presented the coveted Muffaletta sandwich, a NOLA Italian classic served at the beloved Central Grocery in the old French Quarter fetching a dear $30 a pop there but served up gratis at the bash for all to experience. New Orleans style Italian, French, Creole, Cajun and Soul Food all swirled together into the foods of a culture, and harmonized with the sound of horns and drums and joyful incoming students. Elizabeth’s menu perfectly complimented the steamy summer air, Mardi Gras beads, and the sweet and salty sounds of Tank and the Bangas who also call New Orleans home.

Bulldog Bash 2023, mission accomplished.

Elizabeth's Red Beans and Rice

*Vegan recipe uses beyond sausage and veggie broth

• 1 (32-ounce) container no-sodium chicken broth
• Water, as needed
• Red kidney beans  (I always use Camellia Red Kidney Beans, clean thoroughly, and let soak.)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/2 cup chopped parsley
• 4 celery stalks, chopped
• 1-3 cloves garlic, minced
• 1 pound of Tasso, smoked ham, or pickled pork or a large ham hock (Omit if Vegan)
• 2 bay leaves
• 1 teaspoon dried thyme
• Hot sauce to taste (My favorite is Crystal’s or Louisiana Hot Sauce)
• Creole seasoning to taste
• Salt and pepper to taste
• 6 cups white or brown rice, cooked.

Total time: 4 hours, 30 minutes

Prep time: 30 minutes

Cook time: 4 hours

Yield: 6-8