Friday, March 21, 2025

95 years of Jon Hendricks: A tribute concert to Toledo’s jazz legend

As the legend goes, Thelonious Monk once said that Jon Hendricks would be the only one who he would allow to put words to his music.

Since the days of Art Tatum, Toledo has been the home of jazz royalty. Without a doubt, the greatest living legend of Toledo jazz is the groundbreaking, award-winning vocalist Jon Hendricks. Hendricks is the most respected and influential jazz vocalist of all time, lauded by legends such as Thelonious Monk and Charlie Parker.

Known as “the poet-laureate of jazz,” Hendricks was also a beloved professor at the University of Toledo until his retirement in 2015. Not only is Hendricks a great pioneer of jazz vocals and considered the greatest jazz singer of all time by many, but he’s also the innovator of the method known as vocalese.

The signature style involves putting words to instrumental tunes and using the voice as part of the musical texture of jazz instrumentation. Hendricks has influenced every jazz singer who has come since, including masters of vocal improvisation such as Bobby McFerrin. Heartfelt, thoughtful lyricism and lush vocal mastery characterize Hendricks’ approach to music.

The Toledo Club will honor the legend’s 95th birthday on the  with a tribute concert featuring the vocalese stylings of Joel Hazard, Lori Lefevre, John Johnson, Mike Lorenz and Mark Sentle.

Join them for a night of wonderful music in honor of Hendricks, to celebrate the city’s vibrant musical history, and to pay homage to Toledo’s own greatest living jazz musician.

This event is open only to Toledo Club members
and their guests. Reservations required.

6pm Friday, September 30.
The Toledo Club,
235 14th St., 419-243-2200.
Toledoclub.org

In addition, Chef Mike has prepared a dinner special for $24: Grilled Pumpkin Swordfish (the name comes from the orange colored flesh, a result of a diet of mostly crill and shrimp; with a more light and sweet flavor than the average swordfish). Served with Prosciutto emulsion, celeriac root roasted in hay, and pickled shallot.

As the legend goes, Thelonious Monk once said that Jon Hendricks would be the only one who he would allow to put words to his music.

Since the days of Art Tatum, Toledo has been the home of jazz royalty. Without a doubt, the greatest living legend of Toledo jazz is the groundbreaking, award-winning vocalist Jon Hendricks. Hendricks is the most respected and influential jazz vocalist of all time, lauded by legends such as Thelonious Monk and Charlie Parker.

Known as “the poet-laureate of jazz,” Hendricks was also a beloved professor at the University of Toledo until his retirement in 2015. Not only is Hendricks a great pioneer of jazz vocals and considered the greatest jazz singer of all time by many, but he’s also the innovator of the method known as vocalese.

The signature style involves putting words to instrumental tunes and using the voice as part of the musical texture of jazz instrumentation. Hendricks has influenced every jazz singer who has come since, including masters of vocal improvisation such as Bobby McFerrin. Heartfelt, thoughtful lyricism and lush vocal mastery characterize Hendricks’ approach to music.

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The Toledo Club will honor the legend’s 95th birthday on the  with a tribute concert featuring the vocalese stylings of Joel Hazard, Lori Lefevre, John Johnson, Mike Lorenz and Mark Sentle.

Join them for a night of wonderful music in honor of Hendricks, to celebrate the city’s vibrant musical history, and to pay homage to Toledo’s own greatest living jazz musician.

This event is open only to Toledo Club members
and their guests. Reservations required.

6pm Friday, September 30.
The Toledo Club,
235 14th St., 419-243-2200.
Toledoclub.org

In addition, Chef Mike has prepared a dinner special for $24: Grilled Pumpkin Swordfish (the name comes from the orange colored flesh, a result of a diet of mostly crill and shrimp; with a more light and sweet flavor than the average swordfish). Served with Prosciutto emulsion, celeriac root roasted in hay, and pickled shallot.

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