Good Afternoon Chris! Thank you so much for talking with Battered and Brewed! What was a typical dinner or family meal like for you growing up in Springfield, Missouri?
I was always out riding bikes or playing sports, but a lot of times my mom would make enchiladas and I would eat the left overs for days!
Was there ever music playing in the kitchen growing up?
Growing up we always had on our local radio station KTTS and if not we were watching CMT anytime we were hanging around the house.
Southerners know good cookin’. What should every Southern kitchen be stocked with?
For the last year I’ve been addicted to seasonings made by Galena Garlic. The garlic is grown in Illinois and they have a WIDE variety of flavors you can cook with. I STRONGLY suggest this to anyone who hasn’t tried it. Go to galenagarlic.com and check out their stuff!
We heard you you are quite the hunter! What is your idea of perfect hunting happiness?
Honestly hunting to me is more about being outdoors and away from all the noise, especially these days. Any day I can get in a tree stand with my bow is great. If I see deer it’s even better!!
What deer and turkey recipe is your absolute favorite?
People always ask me what I put in my deer chili to make it so sweet. Typically it’s a can of pork and beans and brown sugar.
Which bars/restaurants do you like to hang out it and, in your opinion, have fantastic food and brilliant service?
Bub City in Chicago IL, hands down.
What food is your food vice? You know, one you can’t control yourself around?
Mexican food and movie theater popcorn.
How does food play a part when touring or being in new places?
I try to eat as healthy and as fresh as I can. That said, I also like to experience new places by eating at the local restaurants or cafes. I LOVE a mom and pop diner with good fresh food!
What are you backstage food/drink requests?
I can be kinda “boring” when it comes to that haha. Typically just water and a fruit and vegatable tray.
Most memorable meal while touring. Where were you and what did it involve?
One time while headlining a show at the Dusty Armadillo, my buddy Chris Meyer and his wife drove up in their RV and smoked us brisket and cooked for us before the show. It was awesome!
Any place you haven’t been but really want to go?
Alaska. And I’d like to go back to Montana.
After playing a late show, what is your guilty pleasure food?
A Steak and Shake milkshake.
You have a number of shows coming up, what place are you most excited to perform and any good food in that area?
There is an Irish pub right down the street from the Listening Room in Port Clinton where I love to eat. I can’t wait to go back and have their shepards pie. 🙂
You have new music coming out soon. Tell us about the song selection and recording process.
To me lately, the song selection more or less takes care of itself. After I write about 60 or 70 songs, if there is a song in the batch that stands out that I STILL like after months and months of living with it, then that’s what I want to record. I try not to overthink it at this point.
Any other big plans for 2017?
I’m constantly striving to be the best songwriter and singer I can be. I want to keep getting better. Always.
Aside from your passion for food and music, what’s the one thing that really keeps you ticking?
Wake-boarding and being on the water in general. I love the rush holding onto a rope and being behind a boat gliding across the water.
Finally for Battered and Brewed, If you could have a drink with one person, who would it be and what would you have?
I wish I could have drink with every fan who’s spent their money and time to come see me play over and over again. I feel like I never have enough time with them when I meet them after a show. I’d love to sit down one by one someday and thank everyone of them if I could.
ABOUT CHRIS CAVANAUGH:
Chris Cavanaugh grew up listening to Garth Brooks, George Strait, and Brooks & Dunn. This influence of 90’s country songs and his love for music had Cavanaugh making the trip from his hometown of Springfield, Missouri to Tennessee just months after graduating high school. After spending a few years hanging out with writers and publishers he had no doubt that he wanted to make Tennessee his home. Shortly after graduating from Middle Tennessee State University, Chris signed his first songwriting deal. Over the next few years, Chris spent his time on music row honing his craft as a writer. During this time, however, he says, “I always knew that deep down my ultimate passion was playing and performing, so I eventually had to get out and do something about it…I had to get on the road.” And so he did.
Any given weekend you can find Cavanaugh playing with his band throughout Missouri, Illinois, Indiana, and Ohio and growing his fan base even beyond that at an increasingly impressive rate. The road map is widening every day as far as touring. Cavanaugh has shared the stage with every country artist in the game including Jake Owen, Lee Brice, Frankie Ballard, Justin Moore, Eric Church, Kip Moore; the list is endless.
When asked about his career so far, and the path he has taken to get to where he is, Cavanaugh says, “I think everything happens for a reason and I believe the time I spent in Nashville digging in and learning how to write songs has built a platform for me and a body of work that I’ve been able to draw from when I go out on the road to play. I think if it’d happened any other way I wouldn’t have these songs…”
You can expect a party at a Cavanaugh show. His style is extremely upbeat showcased by him playing lead electric guitar. A mix of old-school Kenny Chesney and guitar-slaying Keith Urban is the best way to describe his sound.
Cavanaugh recently signed a new publishing deal with Notting Hill Music Publishing, he released his EP “Footprints on My Windshield” and was an opener on the Kip Moore Wild Ones tour last fall. Needless to say, the future looks bright….
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 email@example.com