Fish Tacos down unda with the Mrs Carter Crew!

The lack of a kitchen on the road really infuses a deep sense of excitement (over the normal amount) within me when it comes to good food..  As you can see by this video, I am more than thrilled when our “after show” food is us getting our own taco truck. You can also see, that I’m not the only one! (Both of the Larry’s, Crystal, and Rie seem to agree)!

Been having a blast, Melbourne. See you for show number 3 tonight!

Land of the Kiwis

I am happy to announce that Mr. Bear and I now have a new traveling buddy (thanks to my sister Katty and her hubby Keyon)… Meet Mr. Kiwi! Yahoooo! Straight from the first stop on the Mrs Carter Show Tour with Beyonce.. Auckland, New Zealand!

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And since this is Adi’s Jazz Kitchen and it’s about food and music, I had to get a picture of LT in the background eating the very delicious chicken teriyaki from catering. Speaking of catering, I have to say New Zealand takes the best catering award of the tour so far. The food has been absolutely delicious here. Everywhere I’ve gone the food was on point. What I loved most about it, is it is simply made and all of the ingredients were able to stand out on their own and really come through in the dish.

Our very first day here Rie, Jennita, and I went out to a great restaurant that we found on the “where chefs eat app”, called Coco’s.

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Coco’s is a really hip spot with a Brooklyn-ish charm that serves rustic italian food. We ended up ordering a few different entrees and antipasti and sharing family style (of course, that’s the best way to taste everything!)

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Bruschetta with mashed broadbeans, pea, mint, and faggotini (ricotta stuffed mozzarella). Bruschetta is such a great vehicle to try out new flavor combinations,. You can go the traditional route of tomatoes, a lovely olive oil, basil, etc.. or you could.. do I even dare say try making dessert bruschetta (you know, you gotta expand your nutella horizons) or even maybe try a savory sweet combination like brie cheese and semisweet chocolate chips? Any takers?

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Grilled cod over panzanella with smoked paprika aioli. I’m a total seafood junkie, especially when we’re somewhere with the clearest and prettiest blue green water I’ve ever seen. Yum. By the way, New Zealand is home to the largest mussels I’ve ever come across.. they almost scared me.

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Asparagus with Pecorino Romano, lemon, and fried garlic chips. Fried garlic friend garlic fried garlic. ESPECIALLY while on tour.. Besides garlic’s amazing health properties.. I’m 13,000 miles from my boyfriend in New York City? I don’t think he can smell me from here. 😉

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An amazing pile of homemade spaghetti… enough said.

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Last but not least, a perfectly cooked Veal Scallopine with capers. THE END of a beautiful dinner. mmm mm mmm! Go to Coco’s on K street next time you’re in Auckland!

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Also in that adventure filled day we hit up a quaint, rustic bakery and the most amazing museum!

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For those who are not Kiwis, did you know that NZ is mostly made up of volcanoes?! Don’t worry, the last one erupted 550 years ago.. So Rie and I climbed to the top of one, Mt Victoria!

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The view doesn’t get any better than that! Rie and I had to take a ferry to get over there!

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I would like to conclude this post and my first trip EVER to Auckland, New Zealand with the yummiest lamb burger I’ve ever tasted in my life:

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Thanks for such a blast New Zealand! It was so nice to meet you and experience your culture! I hope you enjoyed the Mrs Carter Show!

Much love,

Adi

PS- Melbourne, I’m comin’ for you next! 😉

Eating my way through Sydney Airport

Hey all,

Sorry I’ve been gone, but since the end of the South American leg of Beyonce’s Mrs Carter Show involved a whole lot of jet setting and no sleep, my immune system crashed on me when I finally got home.

So I spent a good two weeks in bed being sick. However, I did manage to get out of bed to go to a gala event with my sweetheart!

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Damn. I accidentally just erased all that I wrote.. Now I have to type it all again. (On this iphone) agh.. Ok here goes take 2..

Besides getting in a lot of rest this break I also did work on the second episode of Adi’s Jazz Kitchen cooking show! I’m very excited to put it all together and release it to you guys as soon as I recover all of the data that is on my hard drive that just crashed :/ it sounds bad, I know.. But I’m sure that once I come across a Genius Bar, we’ll be set!
Anywho, back on the road again. Stuck in Sydney airport.. See video below.

Mr Bear is here too..

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That’s all for now. See you soon,
Kiwis!

Bye South America, Hello New York! (roasted butternut squash soup)

Now that I’ve been home for a day or so, I’ve really been able to reflect on my tour to South America with Beyonce. I have to say, it was really rough! Not a lot of sleep, lots of traveling, the life of a musician. Fortunately, the pros outweighed the cons! Just the people alone that I met in Brazil, Venezuela, Colombia, Mexico, and Puerto Rico were so beautiful and incredibly inspiring! I just wanted to say THANK YOU to everyone that I came across! You have a place in my heart forever and I’m so grateful for all of you! Here’s a little video after our last show in Puerto Rico:

One of the things that I was looking forward to most in New York (besides seeing my family of course) was the fall time! These 2 weeks will be the only fall I experience this year since we’ll be heading to Australia and New Zealand next! So the next 2 weeks are all about me making my favorite fall dishes! First one’s up!

Roasted Butternut Squash Soup

Yield: serves 2

What you need:

  • 1 medium butternut squash peeled, deseeded, cubed (the smaller you cube it the faster it roasts)
  • 2 shallots halved
  • 1/4 cup extra virgin olive oil
  • salt/pepper
  • 1/4 cup pine nuts toasted
  • 2 cups chicken stock
  • 2 tbsp plain green yogurt (with extra for garnishing)
  • 1/2 tsp cardamom powder

Method:

Preheat oven to 450° F. Season squash and shallots generously with salt and pepper. Toss in olive oil until coated evenly. Spread squash and shallots out evenly on a cookie sheet and bake until tender all the way through (30-45 minutes) flipping every once in a while. Meanwhile, toast the pine nuts in a small skillet over med heat (watching carefully to not burn the nuts!). Once squash is tender put in a blender with 2 cups chicken stock and blend until it reaches a smooth consistency. Remove from blender and pour into a stock pot over medium heat. Stir in cardamom powder and Greek yogurt. Pour into bowls and garnish with toasted pine nuts and a dollop of yogurt. Serve with a toasted baguette.

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Improvise

  • Try toasted almond slices instead of pine nuts
  • You can use heavy cream instead of greek yogurt
  • Try roasting root vegetables like parsnips or carrots as the soup base

This recipe is so warm and comforting. Perfect for the autumnal season in New York! All we need left is that air outside to get a little colder and crisper! (why does it still feel like summer, NY?!) The perfect song to go with this recipe is none other than, “Autumn in New York” performed by Joe Lovano and the Juilliard Jazz Orchestra (this is a throw back to my Jailyard days.. that’s me on baritone)

Ciao!

A

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