We posed some questions for Tami VandenBerg, co-owner of The Pyramid Scheme and The Meanwhile Bar. She talked about the Pyramid Scheme's latest milestone along with the musical tapestry that has made a home there.
"Top Chef Seattle" winner and Kentwood native Kristen Kish was recently promoted to chef de cuisine for Menton in Boston, a five-diamond and five-star property of Relais& Châteaux. She chats with REVUE about chicken tenders, Olga's Kitchen, and refuses to stick it to someone in her past.
REVUE sat down with funny man Brian Borbot and lobbed some questions at the founder of Sunday Night Funnies. He helps shed some light on the current state of comedy in West Michigan.
With The Intersection's 10-year anniversary approaching, REVUE spoke with general manager Scott Hammontree on life at the popular Grand Rapids venue along with memories from his time running the place.
Sometime in the '80s. Doug Fast asked me to work for his publishing company. I was involved in design at the time and I thought, 'I could make this into a cool-looking magazine.'
I had been working for the Grand Rapids Press as a music writer for some time. I believe I had done a few things for Revue, and then I was contacted by Doug Fast about coming on board.
It was May 1990 and I was fascinated by Music Revue. I played guitar and realized I wasn't going to become a musician for a career and I thought it would be cool to interview musicians. I called up Music Revue and talked to [editor] Bruce Madden and told him I could get an interview with Gene Simmons of KISS.
I got a degree from Thomas Jefferson College [at Grand Valley State University] and my majors were communications and music. I had been traveling with my act, Fast & Missad. I did musical comedy, political satire kind of stuff. At the same time I was doing that, I was writing for a lot of publications.
Chef Tommy Fitzgerald is one of the brain's behind the Juice Ball, which benefits Kids' Food Basket by collecting and donating juice boxes. The first installment of Juice Ball raked in 144,000 juice boxes. He sat down with REVUE to discuss the story behind Juice Ball.
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