Foodie Friday

Foodie Friday: Stephanie Quayle Talks Farming, Fitness, and Music City!

Foodie Friday: Stephanie Quayle Talks Farming, Fitness, and Music City!

Good Afternoon Stephanie! Thank you so much for talking with Battered and Brewed! What was a typical dinner or family meal like for you growing up on a buffalo farm?

My mom makes an incredible lasagna and a delicious stroganoff with some type of veggies.  We always had a bowl of black olives on the table that us kids would put on each of our fingers and eat!

You are a country girl to the core! You split your time between your ranch in Montana, a grass-fed beef farm in North Carolina, and your “music home” in Nashville, Tennessee. What is that like traveling to each place and how do you keep up with all three?

Traveling to Montana is “home.”  It’s where I grew up, fell in love with my husband, and have our horses & some of our cattle.  Summerfield Farms, our grass fed beef farm in North Carolina, is a dream unfolding before our eyes from our organic garden, small market to our Music Mondays. The farm is growing and becoming more and more a part of the Summerfield community.  Nashville is my heart. It is where the little girl in me is living out her wildest dreams and earning respect of her peers.  But with hopping between the three places, sometimes I can’t find the fork! 

@stephaniequayle The gift of home… Slept 13 hours after an interesting day of travel yesterday. The cows & horses are happy. Gonna soak up the #Montana sunshine… run barefoot on the grass and wade in the creek.

How did you get interested in cooking and fitness?

I’ve been an active human since I was a teeny tiny.  My mom was an aerobics instructor, so fitness was a part of my world from the start.  From the back of a horse or running the streets of NYC,  I’ve always loved being in motion. I became interested in the food side of things when I started finding out the unfortunate side of processed foods. 

You are a very clean eater and grow your own micro greens at your NC farm. What would you say is your favorite ingredient to cook with?

I love cooking with ghee butter.  It’s rich and has a caramel taste to it that works beautifully with a savory spice and it can take a lot of heat.  Microgreens I eat by the handfuls.  As well as sugar snap peas.  I ate a bag of those before I checked out of our market on the farm.

@stephaniequayle It’s like a mama #cactus #succulents with all her babies!

What is your signature dish? Can we get the recipe?

I’d say my Portobello Mushroom, gluten free angel hair extravaganza of deliciousness is my signature dish.  I try to give myself protein breaks now and then and this is a great vegetarian alternative.  I love Gluten Free angel hair since I”m sensitive to gluten so this is my way of getting a little pasta!  The recipe…hmmm here it goes:

2 Portabello Mushrooms, wash and sautéed in a pan with coconut oil (that’s a secret weapon with my cooking. I use a lot of coconut oil)

Season with a little salt and pepper and for an extra kick add crushed red pepper

Handful (See what a serious cook I am?) of gluten free angel hair pasta…more handfuls for more people

I tend to eat my pasta a little more cooked when it’s gluten free than with regular pasta…usually depending on elevation It can take anywhere from 12-20 minutes to get soft.  I also add a little coconut oil to the boiling water and a pinch of salt.

I plate the portobellos over the angel hair and let the oils and juices from the portobellos soak into the pasta. I’ll prepare  a side of arugula salad, sprinkle micro greens on top and slice up an avocado.  Then…my pièce de résistance…my secret salad dressing! I can’t tell you what’s in it or it wouldn’t be a secret!

Going out to eat so often on tour, you are probably eating a lot of foods that are “heavier” and cooked with unknown ingredients and amounts. I know a lot of people have a hard time feeling like they can be “healthy eaters” while going out to eat. How do you feel about this concept? How do you maintain a balance of eating healthy while going out to eat so much?

I try to stick to simple on the road but let’s be honest every now and then a girl’s gotta have some pizza and french fries!  I tend to go more vegetarian on the road.  If if don’t know where my meat comes from I steer clear of it.  And I avoid sugar all together…If I touch it it’s my kryptonite and I can’t stop!  Oh where did that bag of marshmallows go?  Yep, that would be me in all my glory!

Whats the most memorable meal you have had being on tour?

The most memorable meal we had on tour was one night at a KOA stop.  We grilled our Summerfield Farms grass-fed beef burgers and paired them with an arugula salad (there’s a theme here), country music and incredible company.  Was perfection. 

@stephaniequayle Post workout cup of ambition. @kampgroundsofamerica

For fun, can you give an example of a “typical day” of eating for you, whether you are going out with friends or cooking at home for your family.

I start off my day with a coffee mixed with organic coconut milk.  I recently found a chia seed pudding by Nashalo Farms that I love having for breakfast.  Simple and delicious.  A lot of good fats for my brain.  I focus on feeding my brain more than my stomach.  For lunch and dinner I usually fall between a veggie salad loaded with color or a couple bulletproof meatballs and a half an avocado.  I don’t snack a lot and find that when I eat healthy fats I have far less cravings. Bulletproof recipes are loaded with good fats that feed the brain!

What do you avoid or try to avoid so you can keep fit?

White Flour & Sugar. And I avoid fruit except occasionally in the morning on an empty stomach.

@stephaniequayle Loving your #fatwater @dave.asprey @bulletproof ! I thought I could pick a favorite & instead I drank all 3! Here’s to an awesome weekend!

What food is your food vice? You know, one you sneak in a little extra of when no one is looking.

Pizza, pizza and pizza.  Get’s me every time.

@stephaniequayle The @todayshow was not wrong! The @woodhousechocolate shop in #NapaValley is absolutely delicious. I am now a professional taste tester.

What is the weirdest thing you’ve eaten?

I once ate at a cricket bar.  A protein bar made of crickets….Still not sure how I feel about it.

You’re stranded on a deserted island for a month. Which foods would be there (magically!) for you?

A plethora of avocados, dark chocolate, arugula, micro greens & my secret salad dressing.

What are three things that are always in your home refrigerator?

Organic Vegan mayonnaise, Kalamata Olives & this ridiculously delicious pimento cheese from our market by Red Clay. Cheese… So hard to walk away from!

Aside from your passion for food, fitness, and music, what’s the one thing that really keeps you ticking?

I love people, their stories, their how, their why, their light.  I’ll walk up to a complete stranger just about anywhere and smile and say hi.  If I’m at the grocery store and there’s an item a customer is contemplating and I love it… I can’t help but share!

If you designed your own walking food tour of Nashville, which restaurants/food sellers would be on your list of places to visit?

There’s a street in Nashville, McGavock St., that has some of my favorites all in a row…So this is how it would go:

We’d start at Virago for some spicy tuna on crispy rice sitting on a bed of pop rocks…yes pop rocks.  Then we’d head next door to MOTO for blueberry lasagna..exactly…it’s crazy good.  From there we’d have to stop at Saint Anejo for some Mexican Street Corn & Del Mar Tacos on corn tortillas…then…if we could  start early enough in the day, we could burn off all this deliciousness to get to Kayne for lobster in a spoon full of butter and popcorn & some cotton candy !

You are about to head out on your headlining 2017 “Winnebago” tour, are there any places you can’t wait to visit and to eat?

Where the locals go!  That’s what I love about social media and this tour. Everyone’s got their favorite spot. Going to them and tasting why. The local favorites in a new town or city is the best way to experience a new place. 

Are you going to be cooking a lot in the Winnebago? What are some easy dishes to make while camping?

We will be grill masters by the end of this tour! And when I say we, I mean most likely everyone else and they’ll put me in charge of the salad!  Ha..but I do have my grilling utensils…so I am ready!

Your last single, “Drinking With Dolly” is a homage to country’s greatest female artists— Dolly, Tammy , Loretta. If you could have a drink with one person, who would it be and what would you have?  

Dolly Parton….and I’ll have whatever she’s having.



Stephanie Quayle captures the heart of storytelling as she offers the genre a fresh sound, relatable storylines and an invigorating presence that is unmatched in today’s musical spectrum. Fans can expect to hear and feel exactly what they didn’t know they were missing.

Quayle’s current single “Winnebago” highlights the fun, authentic All-American persona of this rising star as she maps out the ultimate cross-country road trip. Quayle’s previous single, “Drinking With Dolly,” hit Top 80 on the Billboard Country Airplay chart and Top 50 on the Billboard Indicator chart. The song was a catalyst for moments like a #1 music video on the CMT Music 12-Pack Countdown, a national television debut on Fox News’ “Fox & Friends,” and an invitation to the well-respected Island Hopper Songwriter’s Festival. Her career has taken her across the world performing on music stages alongside Gary Allan, Jerrod Niemann, Chase Rice, Granger Smith, Lee Brice and Jon Pardi as well as the stages of the Sundance Film Festival, Country Jam and CMA Music Festival.

Growing up on a working buffalo farm in Montana, Quayle spent much of her time out in the barn mucking horse stalls. With her western upbringing she is just as comfortable riding horseback and in the gun range as she is up on stage performing.

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. Michael

    August 3, 2017 at 5:03 am

    I have never commented on an artist before. Saw you on Fox News and was impressed by the authenticity of your performance, from the material to the presentation, especially by your ability to present a female element that is so sensuous without ever being crass. Keep that up, stay true to your roots and I can hardly see a way where you would not enjoy success and provide pleasure to your fans.

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