Greetings from a tour bus in the middle of Pennsylvania! I’ve been away from my kitchen for weeks, first performing at the OK Mozart Festival and now playing with this man on a 5-week tour. I had grand plans to cook and photograph many summery dishes in early June so I could write periodic blog entries from the road, but unfortunately it didn’t happen. I was overwhelmed by the preparations for these 7 weeks away from home, so until I am back in my kitchen, here’s another series of Meals On Tour.
I love being “the string boss” for this band, and the concerts have been a total blast with a mixture of songs from the new album as well as classic standards, gospel tunes and New Orleans jazz. A typical day on this tour focuses on an evening concert, followed by a several-hour drive and arriving at the next hotel in the middle of the night. Sometimes we only have a day in each new city, but I always try to explore a bit and seek out an excellent lunch, no matter what.
The first big travel day was rough, leaving late after the first concert in Baltimore and rolling into Providence at 7 am. At least our hotel was around the corner from Local 121, so after sleeping a solid four hours in the hotel, I treated myself to lunch. This white pizza with smoked mozzarella, sautéed kale, oven-roasted tomatoes and topped with a fried egg totally hit the spot, and I can't wait to recreate it at home.
We followed the brief stint in Providence with several days in Boston, my old college town. I was thrilled to play at Symphony Hall for the first time, and my inner 19-year-old was turning cartwheels with the excitement of it all. I was deliciously happy wandering around all weekend, revisiting my first two college apartments and other favorite places.