Even a band on the run needs to eat

Most bands have had days when they travel from gig to gig in an old VW camper van or something similar. There are long days in close quarters, grabbing meals when and where they can.

But when a band hits the big time, it’s a much different story. Strings of buses and tractor trailers move from show to show and all those folks have to eat. With hundreds of people to feed, you can’t just pull into a Denny’s and expect everyone to get a seat and be back on the road in an hour. A full kitchen and chefs travel with the bands, making sure there are three meals a day, including snacks.

Richard Jones, now executive chef at Green Door Gourmet, has spent many years catering for bands, many of them the top names in the business. In this episode Richard talks about what it’s like on the road and how he uses food and the dining area to create a place of comfort to those who work long, strenuous hours. Listen in. This one goes to 11.

Green Door Gourmet

Dega Catering

Dega on LinkedIn

I’m not hosing you – building a brewery is hard work

Sure, anyone can make beer. It doesn’t take many ingredients and those you need can be found easily.

Now building a brewery and operating it – that’s completely different. You’ve got to think of water, drains, hoses, grain storage and processing, cleanliness, bottling, storage … it’s an endless list.

Kent Taylor is a co-founder of Blackstone Brewery and although its restaurant is closed, the firm’s production brewery produces LOTS of beer. Listen as Taylor, a brewery operations geek, tells you what it takes to build and operate a brewery.

Blackstone Brewing Co.

This is not your grandmother’s fruit cake

It’s the holidays and I thought we should talk about fruit cakes, so I went on the hunt for local bakers that create them. I couldn’t find any. But along the way, I stumbled into another interesting story.

Back in the day, there was A&P. It was the first grocery chain in America and for about 40 years, it was the largest. A lot of factors played into it, but the company came to an end in 2015. Everything was put up for auction.

Brothers Alex and Chris Ronacher kept hearing how much people liked the Jane Parker fruit cakes and they found out no one had picked up the former A&P brand. They snapped it up and brought it to market, learning lots of things along the way.

Today they will share their story and, for listening in, you can get a 10 percent discount on your order by going to JaneParker.com and using the promo code hungry19.

Don’t say I never did anything for you.

JaneParker.com

Dishing the dirt on restaurant composting in Nashville

More than 40 percent of the food produced in the U.S. is thrown away and goes into landfills. Much of it comes from uneaten food from restaurants or food that goes bad in our homes.

One way to reduce this problem is composting. This week we speak to Beadle Beadlecomb at Compost Nashville about how restaurants are using his service to responsibly dispose of their waste. And if you go to the Compost Nashville website, you can see a list of restaurants that use his service. If you visit one of them, consider it an opportunity to tell them thanks for what they do.

Compost Nashville

Being pampered by a private chef

Oh, how we love to be pampered. Foot rubs, massages and good food. What’s even better is when you can have that food served in your own home whenever you want – and there are no dishes to wash!

What you need is a private chef and Rahaf Amer is one of many chefs in the area who can do that for you. In this episode, she tells the story of what she does, how she does it, what she does when disaster strikes and the one dish she hopes she never has to make for a client.

Contact Chef Rahaf Amer

rahaf.amer@gmail.com or @rahafamer on Instagram

Food blogging for fun and profit

Most blogs are about the people who write them, but Beth Moncel’s blog makes people’s lives better and less expensive. It’s also her full time job and she earns a living doing it.

Creating a profitable food blog is hard work. It demands not only time in the kitchen, but writing skills, photography skills, social media skills, computer skills, marketing skills and a lot more. If you’re going to make money on a food blog, you have to put a lot of time into it. If you’re going to make a living doing it, you’ll need lots of work, a little good luck and maybe, just maybe you’ll be one of the few independent bloggers who can call it their career.

Beth’s blog, is called Budget Byte$ and it is loaded with recipes and information on how to make great meals while saving money. In this episode, Beth tells how she went from a microbiologist to a food blogger and what she’s had to do to make it to the big time.

Budget Byte$

Dinner and a murder

Someone has died and you notice that the person sitting next to you has a knife. Are they the murderer? What about the man in the pink suit at the next table? He looks awfully suspicious. Maybe he’ll be the one who gets his just deserts.

You’ll find out, but not until you’re a member of the clean plate club. It’s murder mystery dinner theater and sussing out clues and identifying the villain is what the fun is all about.

In this episode, you’ll meet Joe Brown, an actor and comedian who performs with a Nashville dinner theater troupe. He shares with us how guests react to a play happening all around them and how they behave when they become part of the show. It’s not pretty.

Murder Mystery Co.

Kristen Beringson is a Chopped superstar

Kristen’s head was never on the chopping block

“You’ve been chopped” is the equivalent of being voted off Survivor. You’re done. No chance to redeem yourself or to make that frittata a little more crisp.

In this episode, Kristen Beringson tells us about her experience on Chopped and says what you see is real. There is a deadline and they must hit it. There are no retakes … except the one that revealed a secret to Kristen. Listen in and learn about one of Chopped secrets.

Our second season begins Sept. 5

Hungry In Nashville starts its second season next week! We begin asking if you’re a Super Taster, then the following week we talk with a chef who appeared on Chopped and knew she had won 10 minutes before her challenger. Take a minute to listen in to learn more about the new season. See you next week!

Special bourbon-enhanced candy honors Andrew Jackson

n our last show of the season, we’ll tell you about Andy’s Candy – a collaboration between The Hermitage and Goo Goo Cluster.

If you don’t know about Goo Goo Cluster, it’s a Nashville-made candy that includes caramel, nuts nougat and nuts. This special limited edition is made of ingredients – including whiskey − that would have been available during Andrew Jackson’s lifetime.

The candy market in the U.S. is more than $12 billion. The chocolate market alone is expected to grow to $25 billion by 2025.

According to Candy Central, a wholesale candy supplier, chewing gum is the best selling candy, followed by the Hershey’s Kiss and Butterfinger candy bars. Milky Way and Starburst round out the top five.