We spent Saturday, July 30 at Caramoor’s Jazz Festival, which was presented in collaboration with Jazz at Lincoln Center. The day featured some incredible jazz musicians and delicious food. So we wondered, what food pairs perfectly with jazz music? Fortunately (or unfortunately), there are several answers to this question – each are perfect.
Victor Zaud, Los Angeles
Katonah Connect: What food pairs perfectly with jazz music?
Victor Zaud: I’ve always believed Japanese food pairs perfectly with jazz music. In fact, the best Japanese restaurants all have jazz music playing in the background because it just goes so well together. It’s not overwhelming, not big band jazz, and it kind of mixes with the food.
KC: What makes it work so well?
VZ: It’s the simpleness of sushi and other kinds of Japanese food, even ramen. It’s just the very simple combination and small portions that I always feel like it goes together. You can really hear the music and the food doesn’t conflict with it.
Katonah Connect: What’s your favorite type of Japanese food?
VZ: Sushi. But I also love Japanese curry. It’s very different from Indian curry. It’s a kind of a sweeter flavor. And it usually has a little piece of rice and then this great sauce and little fermented vegetables with it.
KC: Sounds delicious! What’s your favorite type of sushi?
VZ: I’m kind of a simple sushi person, like yellowtail.
KC: Sushi or sashimi?
VC: Sushi, definitely. I need the rice. If you have too much sashimi, it’s actually difficult to digest. The rice and the fish are actually chemically balanced to help you digest the food.
Torease Williams, Katonah
Katonah Connect: What food pairs perfectly with jazz music?
Torease Williams: Salmon.
KC: Why salmon?
TW: Just listen to this beautiful jazz music – it’s perfect with salmon.
KC: How would you prepare it?
TW: I’d make a nice butter sauce and serve it with asparagus and a glass of wine.
Andy Yu, Katonah
Katonah Connect: What food pairs perfectly with jazz music?
Andy Yu: When I think about jazz, I think about jambalaya.
KC: Why jambalaya?
AY: Partly because of the origin of jambalaya. But it’s also very colorful and has a lot of different textures. Plus, the variety of ingredients and spices reminds me of jazz.
Gia Miller is an award-winning journalist and the editor-in-chief/co-publisher of Connect to Northern Westchester. She has a magazine journalism degree (yes, that's a real thing) from the University of Georgia and has written for countless national publications, ranging from SELF to The Washington Post. Gia desperately wishes schools still taught grammar. Also, she wants everyone to know they can delete the word "that" from about 90% of their sentences, and there's no such thing as "first annual." When she's not running her media empire, Gia enjoys spending quality time with friends and family, laughing at her crazy dog and listening to a good podcast. She thanks multiple alarms, fermented grapes and her amazing husband for helping her get through each day. Her love languages are food and humor.
