Thank you to Chris McNamara for the following article!!
The Polkaholics' pre-show ritual is as follows: strap on ridiculous costumes (normally frilly retro tuxes or lederhosen), guzzle a few Old Styles, then liberally splash Old Spice on their cheeks.
"We call it polka juice," says bassist "Jolly" James Wallace.
The Polkaholics' music is as silly, soused and spicy as the pre-show ritual -- the 1-2-3-4! spirit of punk rock set to the one-two, one-two polka beat.
"It sounds like the Ramones, but we're playing traditional polka songs," explains guitarist "Dandy" Don Hedeker, who formed the band a decade ago. "We're trying to bring polka screaming into the 21st Century."
Decker, a professor of biostatistics at the University of Illinois-Chicago when not on stage, explains how polka originated in the Czech Republic before spreading across Europe. In Chicago, where a strong Polish community thrives, the polka scene is primarily Polish. Occasionally some elder polka fans will find their way to a Polkaholics show.
"Sometimes they're excited to see what we're doing with the music," says Hedeker. "Other times they think we're the devil."
Devils have to eat
Few styles of music are as intertwined with food. The Polkaholics update traditional polka tunes like the sausage-centric "Who Stole the Kishka?" (lyrics: Who stole the kishka?/Who stole the kishka?/Let's go kick his ass) and play originals like "Sauerkraut is Sweet."
"The polka diet is Eastern European -- heavy, stick-to-your-bones food," says Hedeker. Though his parents emigrated from Germany, the frontman knows local Polish food, having grown up in Ukrainian Village. So where to eat before or after a Polkaholics show? He recommends Podhalanka (1549 W. Division, 773-486-6655), situated less than a mile south of Subterranean.
Polish crests hang behind the counter at Podhalanka, a picture of Lady Diana (?) adorns another wall, and the furniture appears to have been smuggled under the Iron Curtain.
But the food is good, authentic in my opinion. (Of course, my opinion about the authenticity of Polish food is about as valid as my opinions on Japanese poetry.) I had a plate of pirogi (Polish for dumplings) that were smooth and heavy like boiled pillows, complemented perfectly by caramelized onions and cool sour cream. My kotlet schabowy (Polish for breaded pork cutlet) was crispy. And my pieczarkowa (mushroom soup) was perfect on a cold Chicago night.
After that meal, I was ready for a drzemka.
The Polkaholics, The Commodes, The New Duncan Imperials, The Locals, The Long Gone Lonesome Boys, Smile Say Hello
The Old Spice boys
When: 7 p.m. Saturday
Where: Subterranean, 2011 W. North Ave., 773-278-6799, subt.net
Price: $15; 18 & older
Proceeds benefit leukemia research
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onthetown@tribune.com
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