Are We Having Any Fun Yet?: The Cooking & Partying Handbook
Format: PDF / Kindle (mobi) / ePub
Indulge yourself in the superstar rocker and #1 New York Times bestselling author’s raucous and delicious lifestyle with this bold cookbook and entertaining guide, complete with stories from a lifetime of food, signature recipes and drinks, and featuring lavish full-color photos.
For over twenty years, Sammy Hagar has redefined the relationship between good food and good music through his iconic Cabo Wabo tequila brand, his popular chain of Cabo Wabo Cantina restaurants, and his newly launched rum—Sammy’s Beach Bar Rum. Now with Are We Having Any Fun Yet? any Sammy fan can eat, drink, and party like the Red Rocker himself, as Sammy shares his love of food, drinks, and rock-and-roll.
Bringing you into the kitchen, behind the bar, and into the center of the party like never before, Sammy shares his deep passion for food and his secrets for rock-and-roll entertaining, including his favorite recipes from home, on the road, and his go-to vacation spots, Cabo and Maui. Coming along for the ride are a wealth of crazy tales, celebrity chefs from around the globe, and stories that reveal the inspiration behind his favorite recipes.
Tracing Sammy’s culinary path through the decades, Are We Having Any Fun Yet? offers a fascinating glimpse into Sammy’s evolution as a cook and as a musician, showing how these twin passions have fueled each other, and how he brings a rock star attitude of simplicity and fun to everything he does in the kitchen. Of course, nothing goes better with a great meal than a good drink. Here are Sammy’s greatest drink recipes accompanied by true stories of the wild nights that brought them to life.
With even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy’s tips for entertaining like a rock star, Are We Having Any Fun Yet? gives fans everything they need to party the Cabo Wabo way.
water. Sometimes, when the waves wash them back we’ll pick them up and help them along. That’s a tough gig, brother, being a baby sea turtle. You’ve got gulls dive-bombing as you scramble across the sand, and when you finally reach the ocean, the fish are on your ass. But here’s a confession: once, just once, the night-watch guy who keeps an eye on our house came up to me with three of those little turtle eggs, smooth round things about the size of a Ping-Pong ball. He showed me how you eat them,
die happy. Before long, I kicked up the stage another notch. We built a giant piñata tequila bottle, seven feet tall and five and a half feet across. At the end of every show, a waitress would come out and blindfold me, the piñata would drop down from above, and I’d swing at it with my guitar. After a few whacks, the piñata would open up, and out would pop a big old worm. It was great: a Cabo Wabo beach party wherever we went. People had never seen anything like it. Pretty soon, the promoters
me into your tiny kitchen at your first restaurant, Po, and for blowing my mind with the taste of a fresh Bing cherry dipped in fifty-year-old balsamic vinegar. Thank you, Antonio Baez, for introducing me to the world’s greatest roast chicken recipe, and to Dean Fearing, for your chicken-fried steak secrets and for being the undisputed king of layered heat. To Julian Serrano, the most elegantly sophisticated chef I know, thank you for cooking for me so often and for allowing me to cook for you.
far from least, thank you to my fans for your support over the years and throughout so many different adventures. Everything I’ve been able to do in this life, all the success I’ve enjoyed as a musician and an entrepreneur, I owe to you, and that’s a fact, Jack. REDHEADS RULE! INDEX The pagination of this electronic edition does not match the edition from which it was created. To locate a specific entry, please use your e-book reader’s search tools. NOTE: Page references in italics refer to
and from the questions that he asked and the lingo that he used, it was clear to me that this wasn’t your usual rock and roller. The way I figured, he had probably grown up in a restaurant family, most likely Italian. I was sure his mom or dad—or someone close to him—had known their way around the kitchen and had passed their love of cooking on to him. As it turned out, all of that was true. After dinner that night, Sammy and I stayed in touch, and in the months and years that followed, he’d