Bego Mark - Eat like a rock star: more than 100 recipes from rock n rolls greatest

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Jenny Zemanek Cover photo credit by Mark Bego Photographs by Mark Bego Print ISBN: 978-1-5107-2115-9 Ebook ISBN: 978-1-5107-2119-7 Printed in China Dedication In loving memory to three dear friends: Jimmy Greenspoon of Three Dog Night, Barbara Shelley, and Don Kevern. All three of these people, each in different ways, greatly influenced my life and my writing career. To this trio, I lovingly dedicate this book.

Jimmy Greenspoon devoted his life to the rock group Three Dog Night and his vast circle of family and friends. I was honored to be one of his friends, having cowritten his autobiography, One Is the Loneliest Number . When I told him about Eat Like a Rock Star he was so excited he not only gave me a pair of his favorite recipes but, with his boundless enthusiasm, would also phone me every couple of weeks to ask when we were going on TV together to cook and promote the book. When he passed away in 2015, he left behind a wealth of music that will be his legacy. Barbara Shelley was a music industry publicist extraordinaire, and one of my dearest friends. She was a champion of my writing career from the minute she met me in 1975 to the last days of her life.

We went to parties and openings, danced at Studio 54, and had forty years of fun together. She introduced me to her many clients, including Aretha Franklin, Micky Dolenz, and Cher, all three of whom became the subjects of hugely successful music biographies that were written by me. We had lots of rock & roll adventures together, and she absolutely loved the idea of the book that you are now holding in your hands. Don Kevern was one of my junior high school English teachers. He was so proud of me when I hit the New York Times best seller listnot once, but twice. Don was especially thrilled that one of his studentsme!had taken what I learned from his teachings and accomplished such an achievement.

He was a dear friend who always encouraged me and my writing career throughout the years. TABLE of CONTENTS Acknowledgments Cindy Adams, J. J. Arvalo, Paul Antonelli, Bobby Bank, Kathy Bego, Mary and Bob Bego, Angela Bowie, Rudy Calvo, Freddy Cannon, Debby Campbell, Jay Cassell, Lou Christie, Rita Coolidge, Tom Cuddy, Donnie Dacus, August Darnell aka Kid Creole, Sarah Dash, Billy Davis, Jr., Cory Daye, Dennis DeYoung, Donna Dolenz, Micky Dolenz, Alyse Dorese, Gregory Eddings, Walter Egan, Joey Fatone, Duncan Faure, Pete Filleul, Nicole Frail, Abigail Gehring, Debbie Gibson, Susaye Greene, Jimmy Greenspoon, Barbara Halterman, Jim Halterman, David Hanshaw, Balzs Havasi, Thelma Houston, Tommy James, Randy Jones, Sergio Kardenas, Betty Kelly, Alan LaFever, Anne LaFever, Heather LaFever, Michelle LaFever, Sean Lennon, Kim Lim, Alice Lizee, Marcy MacDonald, Dave Marken, Marilyn McCoo, Melanie, Michael McDonald, Spanky McFarlane, Kevin Milburn, Larry Nicola, Terri Nunn, Ray Parker, Jr., Elaine Parker, Freda Payne, Scherrie Payne, Michelle Phillips, Al Pontillo, Martha Reeves, Carol Ross, David Salidor, Richie Sambora, Boz Scaggs, Chef Benny Schneider, Jay Siegel, Barbara Shelley, Andy Skurow, Jade Starling, Shawn Stockman, Derek Storm, Tiffany, Tanya Tucker, Katherine Turman, Cherry Vanilla, George Vissichelli, Beth Wernick, Mari Wilson, Mary Wilson, Bill Wyman Special thanks to Mary Wilson, David Hanshaw, and Dave Marken: Mary Wilson, you believed in this project from the very beginning. First of all, your recipes are fantastic, and they literally are responsible for inspiring this entire book. Thank you so much for helping me reach out to so many of my guest chefs included in this book, and for forty years of dear friendship.

You are truly Supreme! David Hanshaw, you were very supportive of my crazy photo sessions featuring the food that is in this book. You acted as my stylist, my critic, and my sounding board. Then when it came time to promote this book, you helped with my television food demonstrations and whatever other crazy schemes I came up with along the way. Dave Marken, my amazing manager! You loved the idea of this book from the moment I mentioned it to you in 2013. You helped me set up the blog that gave birth to this book, you got me auditions at The Food Network, and no matter what anyone else said, you stuck with me until this book became a reality. You rock, Marken! Introduction BY MARY WILSON I have known Mark Bego since 1975 when he first interviewed me for an article in Record World magazine.

From our first meeting, we became instant lifelong best friends, and since that time we have traveled all over the world together. Mark helped me write both of my best-selling autobiographies, Dreamgirl: My Life as a Supreme and Supreme Faith: Someday Well Be Together . He has also spotlighted quotes from me in several of his sixty-two published books. In addition, he has hosted my birthday parties, babysat my children, and on one particular tour of Japan and Korea even served as my road manager and stage manager. We have gambled and won money together at the Kentucky Derby; we have gone to Monaco to dance all night with Prince Albert; and weve been in Sweden together partying with the always gracious Princess Christina. We have collaborated on so many projects that we could write a book about our many shared adventures.

And, amidst it all, we have had some incredible food together! In Japan, while my band members were going to the local branches of American fast food chains, Mark and I were eating at all of the yakitori restaurants we could find: from Okinawa to Misawa. We have had pastries together in Paris, amazing Italian food in Louisville, sushi in Tokyo, and fresh seafood in Monte Carlo. And, it isnt just fine cuisine that we appreciate together; we have also eaten currywurst in Germany, ramen in Los Angeles, deli sandwiches in New York City, and even fabulous hot dogs after midnight from street vendors in Stockholm. Longtime friends Mark Bego and Mary Wilson in 2017, on their way to celebrate The Academy Awards Night Gala, Night of 100 Stars, in Los Angeles, California. Mark Bego and I have also cooked some great food for each other. He still reminds me of a seafood soup, which I made for him in his Greenwich Village apartment, and my beet soup, prepared at his house in Tucson.

He came out to Las Vegas one March, and he and my daughter, Turkessa, spent all day making hors doeuvres for my birthday party. I loved the idea of this cookbook from the moment he mentioned it to me. Mark has not only gathered recipes from our rock star friends, but he has also proved that he can cook as well, and every chapter of this book contains some of his favorite recipes. I truly believe that cooking and sharing food for your family and your friends is one of the most personal gifts you can give them. That is what this book is all about, and this is why I am so happy to be a part of it. We all share parts of our lives and our experiences by cooking for one another.