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After two years of career transition, the brilliantly talented Rahsaan Barber has released his latest two disc album, Mosaic. This album is his most personal and authentic release to date; and is about Barber’s organic growth and musicianship. The intention of this album is to take listeners along for a ride on his Jazz storytelling journey. He’s not looking to please the critics, Rashaan just wants fans to join him on a reflective listening ride. This album says a lot about of where Rahsaan is at this moment and his growth over the past ten years. I recently had a chance to catch up with Mr. Barber on all this food, life and music.

Rahsaan started writing in December 2020 and worked quickly on this album during the pandemic. The songs just came very organic to Rahsaan as opposed to the Everyday Magic album that was slow and painstaking in development. Mosaic borrows sound from a more classical conception of the saxophone; and is dedicated in memory of Breonna Taylor. When working on this release, Rahsaan decided to just write until he had an album and the process happened so naturally that he had sixteen tracks very quickly. From there, Rahsaan decided to release all sixteen songs for fans in a double CD collection and was successfully able to do so from a lot of support from fans and his new family at UNC with his Kickstarter campaign.

Rahsaan’s top songs for fans to look out for on Mosaic:

  • “Jambo Rafiki”  which means “Hello Friend”, has a strong personal connection for Rahsaan with his twin brother, Roland Barber, accompanying with the Conch shell.
  • “The Pink Pirahna”, has a Henry Mancini inspired sound giving a slight nod to the Pink Panther theme song. Rahsaan also plays the baritone saxophone which is a favorite of his grandmother.
  • “Panic Point” was inspired by a pre-pandemic visit for Rahsaan to a haunted- woods called Panic Point. It was as unlike anything he’s ever experienced in his life giving him a fight or flight experience.
  • “La Mordida” (The Bite)  gives fans a mix of Tango and show’s Rahsaan’s sultry side in his music.  With “La Mordida”, he lets fans know that not all bites are bad. ( okaaay..)
  • “Home Cookin’ ” reflects Rahsaan’s new love of cooking he’s found during the Covid pandemic. 

 

Fantastic Jazz Musician isn’t Rahsaan Barber’s only hat these days. He is also a tenure tracked Assistant Professor at UNC Chapel Hill reflecting his doctoral studies in Classical Saxophone Performance. Rahsaan still travels back and forth to his native Nashville, TN hometown, however, being a professor allows him to focus on him and self care. The music he currently performs and releases is connected to a bigger picture of happiness for Rahsaan. And while he is so thankful for his past experiences, the release of Mosaic shows fans he more focused, driven and engaged than ever before in life and his craft.

Check out Mosaic and Rahsaan Barber! 

 

 

When it comes to food Rahsaan has been cooking a lot during the pandemic; and with a Harris Teeter down the street from his house, he always tries to leave with something that he’s never cooked before. Tuna steaks, lobster and scallops are some of Rahsaan’s favorite things to cook these days with scallops being a weekly mainstay. He’s grown to appreciate and love tuna steaks; and evolves his cooking by exploring a lot seafood.

I feel like cooking is a continual sort of development process and we learn by doing with cooking and music. I’m always learning by trial and error when it comes to food and music.

Rahsaan’s favorite dish is Parmesan Fennel Salmon with Curry Vindaloo. He loves exploring the fun things we can do with vegetables. Green beans, carrots and his side of Brussels sprouts made with onion, balsamic, blue cheese crumbles and a touch of maple syrup are some of his favorite ways to eat his veggies. Rahsaan also loves cooking eggs and steaks but mainly focuses on keeping it healthy. His favorite dessert is a personal fave of mine as well, Tres Leches Cake.

With scallops as a favorite of Rahsaan’s, I decided those were a must in this recipe creation. I went with a healthy spin on his love for Brussels sprouts by searing the scallops and pairing them with a light salad of Brussels, parsley, lemon infused olive oil, toasted almonds and pomegranate. This recipe is light, delicious and perfect for the summer season. Check out the recipe below!

 

 

Seared Scallops and Brussels Sprouts Salad

Serves 2

Ingredients for the Scallops

  • 8 Jumbo Sea Scallops (patted dry with a paper towel)
  • Pink Himalayan salt
  • Freshly ground black pepper
  • 2 Tablespoons butter
  • 1 Tablespoon extra-virgin olive oil

Ingredients for the Brussels Sprouts Salad 

  • 1 pound Brussels sprouts, thinly sliced
  • Pink Himalayan Salt
  • Freshly ground black pepper
  • 2 Tablespoons lemon-infused olive oil
  • Juice of one lemon
  • 1/4 Cup Toasted Almonds, chopped
  • 1/4 Cup Pomegranate Seeds
  • 1/4 Cup Fresh Italian Parsley, chopped

 

 

Directions 

  1. First, let’s start on the salad because the scallops will sear very quickly and you will want to serve them immediately.
  2. Mix olive oil, lemon juice, parsley, pink salt, and pepper until combined in a mixing bowl; and then toss in the Brussels Sprouts until dressing is well coated on the sprouts.
  3. Set salad in the fridge for about 20 min to chill and get to work on your scallops.
  4. In large skillet over medium-high heat, melt butter with oil.
  5.  Season your scallops with pink salt and pepper to taste. I would not recommend going light on the seasoning here. Be generous if you can 🙂
  6. The butter has melted and the pan is hot. It’s time to sear your scallops in the pan. Allow them to cook for 3 minutes without flipping. Then, after 3 minutes, flip the scallops and allow them to cook for another 3 minutes. They’re ready to serve!
  7. Grab your salad from the fridge, garnish with the roast almonds and pomegranate. It’s time to start plating. Serve immediately with your scallops. You can even garnish them with some microgreens, Parmigiano-Reggiano or whatever you like to add pops of color to your plate. Enjoy! 🙂