11 Jul Introducing the #TasteCase
One of the hardest things for me when touring is being away from a kitchen for so long. The urge to cook, to create, to taste, to adjust seasoning never seems to go away. It’s one of my creative outlets, a way I can really express myself, and also a great way to decompress after a long day.
The past two years touring I’ve done my best to satisfy the culinary craving by eating out as much as I could, almost as a form of therapy. I’d meticulously take mental notes of the dishes I tried in Atlanta, Paris, Bamberg, Trier, Tokyo, and arrive home and try to replicate those dishes. But I could never cook on the road.
I’ve always been brainstorming ways to cook on the road. My cooking on tour initially started out very DIY – boiling eggs by putting them in a coffee pot on top of a coffee warmer, then using those hard boiled eggs and some green onions to spice up store bought freeze dried ramen. I later upgraded and brought my crockpot out – was trying to crank out pulled pork, bisques, and the like.
The opportunity to tour this summer once again in a bus (more space and storage) was the opportunity to realize a vision I’ve had for a few years.
I’d like to introduce the #TasteCase. A durable road case thoroughly stocked with every thing I need to cook legit meals on the road . I wanted a way to be able to cook for fans, for my band, for our friends in other bands, and for myself.
After a recommendation for a case builder from my trusted friend Ryan I turned to Ed at Get Off My Case (WWW.GOMC.TV), who was able to brilliantly translate my vision of a case into reality, adding a few touches of his own. Wings that lock into place to form cutting boards. A lid that turns into a table.
The case is stocked with some badass appliances by KitchenAid. The essential stand mixer for cookies and cakes. A convection oven that cranks out perfect oatmeal spice cookies and baked frittata. A blender that makes purees (and sizable margaritas) with no problem at all. A slow cooker with some timer features I’m really excited to explore.
I’ll be cooking several times a week and posting the recipes to my blog. If you follow my instagram account look for the hashtag #TasteCase.
Several challenges face me cooking this summer – limited running water, no easy access to ingredients, and for the first time in my life, I’m cooking for a significant amount of vegans and vegetarians. I’ll do my best to keep snide remarks about vegans/vegheads to myself. All kidding aside, I look forward to the challenge.
If you plan on coming to one of our shows on the tour hit me up before hand and maybe I can cook for you and we can share a meal together.
Cheers to a delicious summer.