Posts in month: August, 2005

I’m not quite sure how I missed this one..

Jumphq.com
June 16, 2005

I think that I have written and re-written this note about a dozen times, or more. Both in my head, and on paper; the goal here is to be as clear as possible, and I keep feeling that I’m just not cutting it. So here’s take Thirteen:

This fall will be the last full Jump tour for a while. Though you’ll start seeing it in the press (it’s great for our publicity team), we personally are going to shy away from the term “Final Tour??? because Cher and KISS have been bandying that phrase around, falsely, for years. But at this point, we’re taking a break. A good long one.

The short explanation is this: we want to wind down with a bang. We love this job and don’t want to get to the point where we don’t.

I first saw Jump (Then called Jump Little Children) At the North Carolina School for the Arts summer arts program in 1995. I was fifteen years old.

Over the last ten years I’ve seen them every chance I’ve gotten across three different states and in every venue you can think of.

I’ll miss those guys– I hope I get a chance to buy them a beer when they come through Chicago for the last time.

*cry*

Last night was the Ben Folds and Rufus Wainwright concert (which we dubbed Boofus) out at Ravinia Park. I’ve never been a huge fan of Rufus, but you can’t live in or near Chapel Hill without becoming somewhat of a Ben Folds fan so a few friends and I went out to the park.

The fantastic thing about Ravinia is they allow you to bring any food/wine/beer/whatever with you, it’s like a giant picnic with 10,000 total strangers.

Since I fancy myself an amateur chef I made the spread:

Appetizer:
Champagne crackers
Brie
Fresh green seedless grapes

Soup:
Chilled tomato soup with crab salad & pesto

Salad:
Baby greens salad with balsamic vinegarette infused with thyme

Entree:
Poached salmon with watercress mayonnaise

Dessert:
Far Breton

Wine:
Cheap Italian Pinot Grigio
Cheap Cali. Riesling

My thoughts:
The soup was fantastic although far more difficult than necessary to prepare. Next time I’ll either skip the corn or just steam it, heck I could probably use frozen corn– I doubt I’d notice the taste difference with everything else that’s going on in this dish. I also substituted a mix of hothouse and plum tomatoes for the heirloom tomatoes because I couldn’t find any. I’ve never cooked with good quality sea salt before it really makes things pop, quite tasty!

The Salmon was good although the sauce, which sounds pretty exotic, tasted like a run of the will tartar sauce that someone chopped up watercress into.

The Far Breton was fantastic and extremely easy. The one thing I might experiment with is the fruit, I bet it would have been better with some fresh fruit instead of plums and raisins, maybe rainer cherrys and peaches or something like that. I bet you could do something with an almond/walnut/chocolate thing as well.

I really regret that I didn’t get any pictures. Maybe next time