Hi Beth! Thank you for spending Valentine’s day with us. What was a typical dinner or family meal like for you growing up?
The first two childhood dinners that come to mind would be homemade meatloaf, and a household favorite…a dish we called slop! So funny! Mashed potatoes, ground beef, corn, and gravy.
Can you remember cooking with your family at an early age?
I remember baking with my mom a little bit as a young girl.
Was there ever music playing in the kitchen growing up?
When I think back, on a normal day my Mom would be listening to the Camelot Soundtrack or the Beatles. During Christmas it was, and still is, the Kenny Rodgers & Dolly Parton Christmas album.
Growing up in the south on the beach I am sure you have had your share of seafood. Any favorites?
I spent 10 years living on the beach, and I come from a family of excellent fisherman, so I’m pretty spoiled at times! I love all seafood, but especially grilled Mahi Mahi and seared tuna!
Do you cook as much as you can when off the road or do you prefer eating out?
I love to cook at home as much as possible. It’s a huge treat for us road warriors to cook meals at home!
Which three things are always in your home refrigerator?
Hummus, Cheese, LaCroix sparkling water
What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
Anything Italian. There is an Italian dinner I grew up eating with my best friend’s family called Piada. It’s a pan-grilled flatbread made from scratch and you can fill it with sides like steamed cabbage, Munster cheese, prosciutto, beans, or pistrauch (sautéed and seasoned veggies) served with an oil and vinegar salad. I’ve been eating this meal since I was like 7 and they still invite me over for this dinner every time I’m home. My mouth is now watering.
Tell us about one memorable meal you’ve had during your travels. What did it involve?
My Swiss friends have a big raclette dinner for us every time we are there. It’s a delicious cheese and potatoes meal. Everyone has their own personal small cheese tray and there are a few portable ovens for these cheese trays in the middle of the dinner table for everyone to use. There are also multiple flavors of the finest Swiss cheese! You decide on a piece of cheese, toppings, (which include: seasoning, onions, mushrooms, and other fresh toppings) let them bake in the portable oven in these little trays, then when the cheese is melted just right you scrape it over small boiled soft potatoes!
Is there anywhere you have wanted to travel or a restaurant you have always wanted to dine in that you have not yet? Or somewhere you cannot wait to get back to?
I can’t wait to get back to Switzerland this year to dine at my favorite restaurant named Hïrschli located in a town called Baden.
How do you maintain a balance of eating healthy while on the road? Anything you avoid or try to avoid so you can keep fit?
This is such a task!! I try to stick to only drinking water. Also, packing a cooler for the road with veggies and hummus, protein bars, cheese, crackers, grapes… This can make the world of difference!! Otherwise you’ll find me in the Taco Bell drive through.
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?
A typical day of eating would be a bowl of organic oatmeal with blueberries and raspberries for breakfast. Some chips and salsa or hummus and veggies as a snack, and maybe some sort of sandwich (I love subs) for lunch. Dinner would be a Mexican quinoa crockpot meal that I could make healthy tacos or stuff peppers with!
Now that you have been in Nashville awhile, if you designed your own food tour, which restaurants/bars would be on your list of places to visit?
I should probably get out more because there are so many wonderful restaurants here, but a few favorites for dinner include Virago and Bar Louie. For lunch we would have to hit up Chuy’s or Fresh to Order then head downtown to Tin Roof! In East Nashville you have to try Ten16.
You recently released your debut single, “Just Another Heartache,”along with a video. What was it like making the video?
Shooting this video was the most creative experience I’ve had in a LONG time! I had an amazing small team of super artistic people, and all of our ideas and visions blended perfectly for an outstanding result! Hats off to Chris Stanton for producing this for me!
It’s a really emotional song, tell us about the writing process for it.
The writing process for “Heartache” was as real and raw as it sounds. There was no hiding it in this one. I wrote it on the piano and it was completely finished in about an hour and a half. I knew after writing the first verse and chorus that this song had the potential to be a game changer, and connect with a LOT of people!
Do you plan on touring this year?
Yes!! I’m currently in 2017 booking-mode with dates in the books for shows in Tennessee, Illinois, Florida, Michigan, and Europe!
What else can fans look forward to from you in 2017?
I will be releasing my debut EP in early March. 5-6 original songs produced by Matt Geroux!
Finally for Battered and Brewed, If you could have a drink with one person, who would it be and what would you have?
I’d love to drink some wine with Grace Potter!
ABOUT BETH BEIGHEY:
Born and raised in Detroit, Michigan & nearly ten years spent on the emerald beaches of the deep south, Beth Beighey’s soulful mixture of Rock, R&B, and Country will allow you to appreciate ANY genre. Calling Tennesse home now, Nashville songstress Beth Beighey has opened for national acts such as CCR, Luke Bryan, and Blackberry Smoke. Check out her upcoming tour dates in the United States and Europe and download her newest singles “Three Little Kisses” and “Just Another Heartache” available now.
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