1. After “The Sexy Vegan Cookbook”, what made you decide to make your next book “The Sexy Vegan’s Happy Hour at Home”?

I was sitting at my computer one day and got an email from my editor at New World Library. As I remember it, she said something to the effect of, “your first book is selling really well, and we project that it will continue to sell…and we love you better than all of our other authors, and you’re the best at everything, oh, and do you have any ideas for another book?” I had recently started a tradition in my house of doing a little “happy hour” on our little balcony with me and my girlfriend (who has since become my wife). It was a tapas kind of thing with small plates and, of course, some adult beverages. I presented this idea to the editors and presto! Happy Hour at Home was created!

2. You have very specific rules as to what constitutes a happy hour. Do you mind sharing them with my readers?

Yes, well, these are the rules I use in my own home. You can use these, make up your own, or have complete anarchy and chaos.

1. Happy Hour is always served on the balcony.
2. Happy hour season may begin only when the weather is such that once the sun goes down, even the whiniest of guests won’t get chilly sitting outside, because, see rule #1.
3. Happy hour is on Friday. Period.
4. Happy hour is for four people. Any more and you’d have a dinner party, and that’s a different book.
5. Happy hour guests may not be made privy to the menu until the chef posts it.
6. Guests bring the booze at the chef’s instruction.
7. And finally..there’s no crying in happy hour.

3. Is it hard being a vegan when going out to an average restaurant’s happy hour?

It is. Usually going out to eat as a vegan in a non vegan world is not a difficult thing once you get the hang of it, but a happy hour poses it’s own challenges. The menu is usually limited to bar food like buffalo wings, chicken fingers, nachos, sliders, jalapeno poppers, etc. There’s always fries, and sometimes onion rings, but those onion rings most likely came out of a big industrial bag and were frozen solid 5 minutes before they were served to you. “Happy Hour at Home” is the solution to these problems…and if all else fails, we still have gin…thank Dog that’s vegan…makes things much easier.

4. What is your favorite food recipe from “Happy Hour at Home”?

The stromboli from the first menu is very near and dear to my heart, because I ate stromboli growing up. There were all kinds, too. Regular stromboli had salami, ham, cheese and veggies. Then there was the cheesesteak stromboli, which was awesome! And I’ve even had buffalo chicken stromboli! I really wanted to veganize it, and with all the great new vegan cheese options out there, it made it pretty easy. So I get to have stromboli once again…really good stromboli.

5. What’s your favorite drink recipe from your latest book?

For many reasons, my favorite cocktail is The Bloody Vulcan. While a blood mary is made with tomatoes, and colored red, a Bloody Vulcan is made with tomatillos and colored green…like the blood of a vulcan. It’s fresh tomatillo juice mixed with lime, agave, and tequila.

6. The Bloody Vulcan as a Star Trek reference is all well and good, but now what are you going to do about those alienated Star Wars fans?

Well, if you pay attention to my instagram, facebook or twitter feed, you can see that I have hung a large R2D2 pinata in my unborn child’s nursery. I give both Star Wars and Star Trek equal time in my life…but I can’t *ahem* FORCE myself to come up with a Star Wars themed drink. It just didn’t happen this time. While I can’t think of a drink, however, the only thing I can come up with off the top of my head here is: “Boba Fett-uccine”…a pasta dish, with a “bounty” of fresh veggies. See? That’s what happens when I force it.

7. And let’s face it, once you’ve got Star Wars covered you better have a Lord of the Rings drink lined up too. Ideas?

Oh wow. Okay… umm… How about a shot called “The Fires of Mordor”. Tomato juice, carrot juice, tequila and a squirt of Siracha..then float Bacardi 151 on top and set it ablaze. I totally just made that up and it is untested..I may have to give it a try though.

8. With your first book you were a guy with a girlfriend. Now you’re married to that girlfriend with a baby on the way. What’s a vegan infant’s diet going to be like?

Well, it’s going to start with breast milk, which technically isn’t vegan, I suppose, but I’ll let that one slide. Once the kid starts eating solid food, it’ll be the same as any other baby, pureed fruits and veggies. At some point, most people “introduce” animal products into a child’s diet. We’re just going to skip that part, and make sure he’s getting all the vitamins and nutrients he needs with plants. I’m not all that worried about it. I know plenty of kids that have been vegan from birth, they seem more than fine.

Update: Say Hello to baby Oliver!

9. So, you’re the executive chef for Vegin’ Out in Los Angeles. You still do the Sexy Vegan instructional YouTube videos, you’ve authored two cookbooks, you travel the country to attend events, and now you’re about to become a father. What’s next for Brian Patton?

Retirement. Ah, if only. I’m doing some menu consulting for a new vegan restaurant that’s coming together in Los Angeles, and I’m toying with the idea of doing some pop-up dinners and things like that. I’ve got more book ideas that I’m fleshing out as well, but that’s a ways off. Mainly I’m going to be making sure my dogs don’t eat my baby..at least for the next few months or so. I don’t think they will, they’re pretty good dogs.

10. Parting shot! Ask us here at The Magical Buffet any one question.

What will be your first order of business once you, Rebecca, become the “Supreme Ruler of the world?”

I have three words for you: Bring back Firefly.

About Brian Patton:
Brian L. Patton is the executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. The quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele-playing alter ego “The Sexy Vegan” and quickly gained a large following. Brian offers his popular cooking demonstrations at stores, restaurants, and community centers throughout Southern California and in his travels around the country.






Related posts:
  • Place related post plugin php here...