A year of Beyonce, traveling the world, saxophone, and food

All I can say is, Crystal Torres called it. In December of 2012 I met her in her hotel room before my very first rehearsal with Beyonce and the rest of the band. We were catching up and she looked at me and said, “Adison, this is going to be a really good year for you. I’m excited for you”. She called it. This year has been UNBELIEVABLE! For all I knew, I’d still be at Juilliard right now finishing my master’s degree.. But instead.. I’ve traveled the world many times over playing the saxophone with the biggest pop star in the world.. Beyonce and the Mrs Carter Show..

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I brought in the New Year with her last year at the Wynn in Las Vegas, then we played the Super Bowl..

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I’ve traveled to so many places, that I’ve never even dreamt of going to..

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I met with friends old and new around the world, from Australia to Warsaw, Poland..

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I’ve played for 50k people or more for 110 nights..

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I’ve become part of a whole entire new family..

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I started Adi’s Jazz Kitchen!

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And filmed my cooking show with some of my favorite people/ musicians..

Oh and also! I am able to start my discography with this one..

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Thank you to everyone who has supported and pushed me through one of the craziest years of my life. I am so grateful for your love.

I am so thankful and blessed. SO blessed.

I look forward to even more in 2014! I wish you and yours a happy and healthy New Year!

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Adi’s Jazz Kitchen Christmas with Kris Bowers Pt 1, 2, 3!

We’re in the kitchen at Christmastime with pianist, composer, food lover, overall bmf, Kris Bowers! On this episode we make:

  • Herb Roasted Chicken
  • Israeli Cous Cous with lemon and rosemary
  • Spiced hot chocolate

Let’s not forget a special guest appearance from AdiClaus and a musical performance from Kris and I to you!

You can check out more Kris Bowers at:

http://www.krisbowersmusic.com

instagram: @bowersmusik

https://www.facebook.com/krisbowersmusic

MERRY CHRISTMAS and HAPPY HOLIDAYS EVERYONE!!!!

 

Ginger Spiced Hot Chocolate and “Star Crossed Lovers”

I’ve been feeling rather nostalgic all morning since listening to Pepper Adams play the baritone saxophone.. It’s made me miss my baby.. Unfortunately this whole time since I’ve been home, my horn’s been in the shop.. so, I can’t wait to get it back tomorrow and get back to it. In the meanwhile, I made something super warm and comforting to go along with an incredibly beautiful melody by Duke Ellington, ♫”Star Crossed Lovers”. Here’s my recipe for ginger spiced hot chocolate and a homemade cinnamon whipped cream.

What you need:

  • 4 cups milk (any type your prefer- I used whole)
  • 1 cup chocolate, chopped from the block (combination of dark and semisweet for me- but use whatever kind you like)
  • 1 1/2 tsp fresh grated ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom powder
  • 1/4 tsp freshly grated nutmeg (or nutmeg powder)

For the whipped cream:

  • 1 cup heavy cream
  • 1 tsp cinnamon

In a medium stock pot over medium heat, heat milk, stirring occasionally. Once hot, whisk in chocolate. Then, whisk in ginger, cinnamon, vanilla, cardamom, and nutmeg. Whisk until smooth. Set aside. In a stand mixer, mix heavy cream and the cinnamon until the whipped cream creates soft to medium peaks. Pour hot chocolate in your favorite mug, top with the whipped cream and enjoy!

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Episode 2 “Jam Session” Featuring Hailey Niswanger

Sweet Potato French Fries
  • Sweet potatoes cut into wedges (the smaller they are the quicker they cook)
  • Salt
  • Pepper
  • Garlic Powder
  • Extra Virgin Olive Oil
Preheat oven to 450 degrees F. Line baking sheets with foil. Toss sweet potato with generous amounts of salt, pepper, garlic powder, and enough olive oil to lightly coat the potatoes. Spread them out evenly amongst the baking sheet. Bake for 15-20 minutes or more depending on the size of the pieces.
 Salmon Sandwiches with a garlicky herb aioli
Serves: 6
For the aioli: 
  • 1 egg yolk
  • pinch salt
  • 1/2 tsp water
  • 2 cloves garlic made into a paste
  • 1/2 cup canola oil and 1/2 cup extra virgin olive oil combined
  • 1 tbsp fresh thyme
  • 1 tbsp fresh basil
  • squeeze of lemon
Whisk together yolk, salt, and water in a medium sized bowl. Add garlic. Line a pot slightly bigger than the bowl with a towel so your whisking bowl stays put, or have someone hold the bowl. Slowly whisk in oil mixture. A squeeze bottle is ideal for this, if not a cup with a spout. Continue whisking while mixture emulsifies. If mixture breaks you can start over and pour in the previous mixture. Continue pouring oil and whisking until it reaches desired consistency. Season accordingly. If aioli is too thick, you can add water to thin it out. Add a tbsp full of thyme, a tbsp full of chopped basil, and fresh lemon juice.
For the salmon:
  • 2 lbs salmon cut into fillets
  • Salt
  •  Pepper
  • Extra virgin olive oil
  • 6 challah buns (or your favorite kind of bun/roll)
  • 3 plum tomatoes sliced
  • 1 head Boston lettuce
  • 3 roasted shallots (roasted with the sweet potato french fries)
 Preheat oven to 450 degrees F. On baking sheets season fillets with salt, pepper, and a little olive oil. Bake salmon for 12-15 minutes until they are cooked through. 5 minutes before you take out the salmon toast the buns in the oven. Take everything out of the oven and construct your salmon sandwiches!

 

You can improvise:

  • adding different fresh herbs to the aioli
  • adding different herbs/spices to sweet potato fries like rosemary
  • Dressing the sandwiches with your favorite toppings