#Mike cioppa magician magicmenu professional#

#Mike cioppa magician magicmenu professional#

Note: Year One has Forewords by: Eric DeCamps, David Acer, and Neal Preteġ Editorial (Jim Sisti): on the glut of magic books with not very good contentsĢ Taking Tips: The Pros and Cons discussedģ Books – The Essential Library for the Working Pro: a discussion of classic works valuable to the restaurant/bar workerĤ Reviews: Close Up Illusions (Gary Ouellet) Magical Arts Journal Special Issue – Aspen Bar Magic (Michael Ammar) Impossibilia (John Bannon) Misled (Tim Wenk) Dollar Monte (John Kennedy) Hollyweird (Christopher)Ħ Transmutation (Jim Sisti): during a bill switch, the spectator’s high value bill changes to a $1, but all is okay as the spectator’s bill is found in a purse on the tableħ Picks A Card (Chris Hurlbert & Neal Prete): spectator’s selection is found with the aid of a Guitar PickĨ Behind Bars (Chris Hurlbert): Pros, Cons, and tips for working behind a barĩ Why Does a Restaurant Need a Magician? (Jim Sisti): useful to provide to restaurant management…ĩ Editorial: the universal language of Magicġ0 Restaurant Magic for Children: suggestions for effects suitable for childrenġ1 The Best Videos for the Working Pros: discussion of good videos with magic suitable for restaurant/bar workġ2 Reviews: 7 Secrets (JC Wagner) Professional Close-Up (Leo Behnke) Small World (Chris Hurlbert & Neal Prete) The Remarkable Mister Gigwits (Schuyler Irish) The Creeps (Ben Harris) The Radar Deck (Richard Osterlind)ġ4 Changeling Cards (Skip Sansoucie): two blank cards (face and back) change into replicas of two selections and then revert back (examinable)ġ5 E-Z Copper-Silver Purse Transposition (Skip Sansoucie): Copper coin is placed in a purse Silver coin in the spectator’s hand. These books are highly recommended for any magician interested in close-up magic, not just for restaurant magicians, as the tips, essays, and tricks will certainly apply to other venues as well.

There was also one final book made called “The Final Four”, including the last four editions of the magazine. The magazine has been republished both as individual year volumes (year one, year two, etc.) and as two hardbound books by L&L Publishing, one containing years 1-5 and the other years 6-10.

This type of magic must pack small, easily reset, and often play for family audiences, though some of the effect for bars are certainly adults only. Each issue included tips, stories, product reviews, and effects all oriented toward restaurant, bar, and strolling magic.

In 1990 Jim Sisti began “The Magic Menu”, a magazine geared for the restaurant and bar performer. Details: Design & Composition by Andrew Pinard.