Have you ever wondered about the offstage world of a professional musician? Every month in this column, bluegrass now will provide a glimpse into the lives of some of your favorite bluegrass stars. To see captions, just move your cursor over the photos!

Fredericksburg, Virginia might be considered one of the prettiest little towns in the Old Dominion State. Located just below the falls of the Rappahannock River, Fredericksburg wears its history proudly. Many of its beautiful old buildings date from before the Revolutionary War; George Washington's boyhood home is nearby.

This area has been home to several well-known bluegrass musicians, including Larry Stephenson, Ben Eldridge, Lou Reid, John Starling - and Mark Newton, who has lived here for most of his 45 years. Earnest and soft-spoken, the award-winning musician talks about his life and work from his office in the historical 906 Building, a pre-Civil War structure on Caroline Street in downtown Fredericksburg.

“When I'm not on the road, I make it a practice every morning to get up and come directly to my office,” he says. “That's where I do all my business. I tried working in my home, but I got too lazy. I'm the type who has to feel like I have a place to go when I get up in the morning!”

In the 1980s, Mark was a member of the Virginia Squires, a groundbreaking contemporary band prominent which also featured Sammy Shelor and Rickie & Ronnie Simpkins. When the group disbanded, Mark found himself at loose ends. “Between 1975 and 1987, all I'd really done was play in groups and travel,” he explains. “For the first time in my life, I was sort of jobless, in terms of not being involved in the industry. My father-in-law suggested, 'Why don't you try to apply what you've learned to a business of your own?'”

Newton started the Mark Newton Entertainment Agency in 1990, when he got back into bluegrass after an absence of several years. He wears all the hats for his own Mark Newton Band - he's performer, publicist, booking agent, manager - and handles bookings for other local events.

His delightful Follow Me Back To The Fold: A Tribute To Women In Bluegrass won the 2001 IBMA award for Recording Event Of The Year, and he also participated in Knee-deep In Bluegrass: The Acutab Sessions, which took the award for Instrumental Album of the Year. These days, Mark's band is doing very well; they released their first project, Charlie Lawson's Still, in August 2001, and they'll begin to record their second at the end of this month, after their IBMA showcase.

Back home, Mark's a devoted family man. Ten years ago, just as their daughter Carly came into the world, Mark and his wife Tami moved into a comfortable new home ten miles from the Fredericksburg city limits. It's a single-level home with a front porch, a deck and a big fenced-in backyard for Crystal, the Newtons' beloved Weimaraner dog.

“This is a demanding business, particularly when you're traveling. Having a family that believes in you gives you the freedom to follow through with your goals and ambitions. Tami and Carly have been a tremendous support system. I'm blessed to have them,” he says.

Mark makes his family his top priority when he's not on the road. “You've got to spend quality time with your family. When I was away from this business, I learned a valuable lesson: no matter what you've accomplished or how much talent you have, you should never take anything for granted. If you're one of the fortunate people who get paid for a living making music, appreciate what you've got. I didn't realize those things till I was out of the loop; now I'm working my way back in. Having the support of my family has helped me so much.”

Though Mark has traveled all over the country, one of his favorite places is the Graves Mountain Lodge, home of the Graves Mountain Bluegrass Festival, in Syria, VA. He helps with bookings for the festival, and when the season is over, he enjoys taking his family there for occasional getaways. “For over five generations, the Graves have run a lodge where they serve home-cooked meals. They feed about 400 people at a setting, and you might be sitting at a table where you don't even know the other people. One night you can get fried trout; another night, ham or fried chicken. You can spend the night, and there's no phones or TVs. You sit in a rocking chair overlooking the Shenandoah Valley, with mountains all around… the food's great, but the peace of mind is even better.”

Mark also enjoys unwinding with a good game: basketball, baseball, or football. In high school, the diminutive Newton rose to the challenge - he's only 5'3” - and lettered in JV and varsity baseball and basketball. “When I graduated, I got away from it, but I still have a passion for college and pro sports. I'm a sports nut! I watch them on TV. I'm a University of Virginia fan, a huge Washington Redskin fan, and I love the Baltimore Orioles and the Washington Wizards.” Whenever he can, Mark indulges in his other passion: he's an avid reader. He greatly enjoys autobiographies by entertainers - and, not surprisingly, sports figures; most recently, he's enjoyed the life story of Joe DiMaggio. “I like reading about the pathways they've chosen,” he comments.

The Newton family has a close circle of friends, mostly other families with children, with whom they get together for big feasts. “We always eat! This time of year we eat hardshell crabs, corn on the cob, and sliced tomatoes.” His wife, Mark tells us, is pretty handy in the kitchen. “I don't think we could be on The Iron Chef or anything! But I do think that her cooking is above average.” For this article, Tami Newton shares a recipe that originated with her father; it's a family favorite!

Visit Mark online at www.bluegrassville.com/marknewton/.

FROM THE KITCHEN OF THE NEWTON FAMILY
Daddy's Chicken

Ingredients:

2-3 lbs. boneless chicken breast
1 can cream of mushroom soup
1 8-oz. tub of sour cream
1 onion
1 tbsp. minced garlic
1 pkg. grated sharp cheddar cheese
2 tbsp. olive oil

Season breast filets with salt, pepper, seasoning, and paprika. Set aside. Sauté chopped onion in olive oil till tender. Add minced garlic. Remove onion and garlic from pan; set aside. Use the same pan to brown the chicken filets; when browned, place in a square baking dish. Pour the sautéed onion & garlic mixture over the filets. Mix sour cream and mushroom soup separately; pour over chicken. Sprinkle grated cheese on top. Place in preheated 350-degree oven for 45 minutes. Serve with rice, asparagus, and white wine!