Foodie Friday

Food, Wine, and Music belong together on the 4th of July! Foodie Interview with Country Duo, Gibson Wren

Food, Wine, and Music belong together on the 4th of July! Foodie Interview with Country Duo, Gibson Wren

Hit songwriter Dave Gibson and former rodeo cowboy and Military Veteran, Gabriel Wren take inspiration from each other’s talents as they collaborate and talk about wine, cooking, and their favorite Fourth of July recipes!


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Good Afternoon Guys! Thank you so much for talking with Battered and Brewed!

 What is the biggest thing you’ve learned about yourself from all the years spent in the entertainment industry?

Dave – “Gotta learn to go with the flow and be ready to adapt to the changes in the industry.”

Gabriel – “I’m so new to this, everything is a learning experience and I’m really enjoying the ride.”


Any plans for family cookouts for the 4th of July?

Dave– “The 4th of July is always a great time of year for good food and to reconnect with family and friends you haven’t seen in a while.  Also, to remember the reason we have the ability to celebrate the freedom we have.”

Gabriel– “I always like to throw some food on the grill, hang with my family, and give a toast to the generations of Marines, Soldiers, Sailors, and Airmen who have paid the ultimate price since the start of this Great Nation.”

We are throwing a Fourth of July party and want to impress our guests, could you share with us a killer recipe we can try for the 4th?

Dave–   “I make a killer grilled Salmon. I use a ginger, soy sauce, and honey marinade that I place it in for 2 hrs. Then, grill the salmon skin side down and hit it with some fresh lemon juice.” 

Gabriel–  “I like a Tri-tip Steak marinated in Basque Norte,  wrapped in foil, and cooked on the grill to medium. I can’t find Basque Notre marinade in TN so I usually have someone in Northern California mail it to me a few times a year.  If you can find a good butcher in the South, then you can get a nice tri-tip cut there.”


Give us an example of a music playlist for cooking that you would put together.

Dave: “Anything by Kris Kristofferson, Elvis, Paul Simon, Otis Redding or even Merle Haggard. Also, I love anything Motown.”

Gabriel: “I’d have songs from The Highwaymen, Merle Haggard, Chris LeDoux, and AC/DC on this playlist.”


What’s a typical day like for you (food-wise) when you’re at home and how is that different from when you are on tour?

Dave– “I usually stick to the same kind of foods when I’m at home or on tour. I like a Starbucks coffee and a bacon Gouda sandwich for breakfast. Lunch and Dinner are a toss-up. But I try to eat as healthy as possible.”

Gabriel– “I’m not going to lie; I will eat anything but fish. I eat when I’m hungry and I don’t follow much of a schedule.”


I can’t imagine you get a lot of time to cook while you are on tour. When out on the road, who gets to pick where you eat?

Dave– “Usually we have our favorite spots across the Country, but if it’s my choice I like to stop at Olive Garden.

Gabriel– “I’ll eat where ever the guys decide as long as they have beef or chicken. I’m pretty easy.”


What’s one memorable meal you’ve had during your travels?

Dave– “When I was in Bali Indonesia I had some great food at a local restaurant. I believe it was some sort of Duck Mandarin dish. It was amazing.”

Gabriel– “I was in South Korea and had the best Pad Thai with some Soju Sweet Tea. I drank the whole pitcher then found out how potent it was when I stood up.”


Do you try to get some of the local food when you are on tour? Like, if you’re in the South and you can get that Southern Comfort kind of food.

Dave– “I always like to find the locals favorite spot and try the food. Locals know where the good stuff is.”

Gabriel– “I’m always on the prowl for the best BBQ in the area wherever I go.”

What is your favorite spice/ingredient?

Dave– “My favorite ingredient would have to be a Braggs Seasoning.”

Gabriel– “Anything with Beef, Chicken or Pork is my favorite ingredient.”




What was your biggest cooking disaster?

Dave – “I tried to make my famous Salmon once and when I pulled the dish out, it cracked for some reason and the Salmon went all over the floor. So we just picked the dish out of the Salmon and ate it anyway. Probably not the best idea but we were hungry.”

Gabriel– “Usually everything I make turns into something else so it’s always a win-win.”

Where do you get your recipes? Have you had any cooking accidents turn into a good recipe? 

Dave – “I usually get mine off the internet. One time I was going for a Moroccan stew in a crock-pot. It was supposed to be beef but I accidentally used chicken. Personally I think it was better that way.  So now that’s how I cook it.”

Gabriel– “I rarely actually follow a recipe. Sometimes it’s better than others, but when you’re hungry and you spend an hour or two cooking, you can cover it with hot sauce and you’re good.”


Do you have a favorite brew/wine?

Dave – “I like a good Pinot Grigio.”

Gabriel – “I’m a fan of equal parts Captain Morgan and Sierra Mist, which I have coined as a “misty eyed sailor”. It hasn’t quite caught on except in one South Korean bar, but I’m hopeful.”


We’ve heard that you have a hidden talent of pairing wine and food. A few of your favorite pairings?

Dave– “I like to have a good glass of Pinot Noir with an olive oil and basil pasta.”

Gabriel – “I like to match Sierra Nevada Kellerweis with a well-seasoned steak.”  Which beats a canteen of water with a Military ration any day.”


 Finally for Battered and Brewed, If you could have a drink with anyone, who would it be and what would you drink?

Dave – “I would have a glass Pinot Grigio with Mary Jane (who is actually a woman I know and not the famous plant).”

Gabriel – “I’d have to say I’d like to have a glass of white wine with my Grandma. Music was always a huge part of her life when she was alive. She never got to see me living this dream. That would be a great conversation.”




With a sound that is rooted in country and reminiscent of Seger, Gibson Wren is a dynamic Nashville-based duo that is ready to hit the music scene in a colossal way with their debut single, My Father’s Son. This duo is comprised of six time #1 hit songwriter Dave Gibson (formerly of The Gibson Miller Band – 1993 ACM Award Winners for Best New Group) and former rodeo cowboy, Military Veteran of three different branches of service (USMC, US Army and US Air Force), singer-songwriter Gabriel Wren (who had his first two songs featured on WGN America’s “Outlaw Country” (Bischoff Hervey Entertainment 2015). Check them out here:


Thanks for checking out this article! To read more great content on food, brews, reviews, and music, please visit our interview section. If you are a artist and/or food blogger and would like to share your culinary knowledge with our audience, feel free to let us know by dropping us a line via

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1 Comment

  1. Gabriel Wren

    July 5, 2016 at 6:53 pm

    Thanks so much for the interview. Love your site. Best of luck!!

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