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.
Though Hagar (Red: My Uncensored Life in Rock) is best known as a musician, he is also an accomplished restaurateur. Fans are likely familiar with his famed Mexican outpost Cabo Wabo, but he's also the owner of El Paseo, a chophouse in Mill Valley, Calif. These restaurants inform his fun-loving ode to living well. Hagar takes readers on an impressive tour of culinary approaches, supplementing selections from Cabo Wabo (lobster burritos; braised pork shank in green chili sauce) and the island cuisine of Hawaii (papaya-marinated chicken; a macadamia rum cocktail) with an intermezzo of bistro fare from El Paseo (osso buco; chorizo and pork loin paella). Hagar's more than happy to share the spotlight with friends, crediting Emeril Lagasse, Guy Fieri, and Mario Batali with providing recipes and inspiration. Though he doesn't pull punches when describing former bandmates or business partners Tyler Florence, his former partner in El Paseo, is described as seeming "more interested in being a celebrity than in being a chef" Hagar prefers to focus on the positive, infusing the book with stories of epic meals and wine collecting as his approach to cooking, cuisine, and the good life evolved.